Irish Soda Bread

 

• 4 cups all-purpose flour, plus extra for raisins
• 5 tablespoons sugar
• 1 teaspoon baking soda
• 1½ teaspoons sea salt
• 4 tablespoons (1/2 stick) cold unsalted butter, cut into ½-inch diced
• 1¾ cups cold buttermilk, shaken
• 1 extra-large egg, lightly beaten
• 1.5 teaspoon grated orange zest
• 1 cup chopped golden raisins
  
  
  

Preheat the oven to 375 degrees.  Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment.  Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup.  With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.  Combine the currants with 1 tablespoon of flour and mix into the dough.  It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf.  Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.  Bake for 45 to 55 minutes, or until a cake tester comes out clean.  When you tap the loaf, it will have a hollow sound.

Cool on a baking rack.  Serve warm or at room temperature

Lemon Bars

I made these lemon bars to bring into work Monday, they were a huge hit. I cannot believe I forgot to take a photo.

I hope you give them a try and let me know what you think.

This recipe is from Natasha's kitchen with a few changes of my own.

For the Shortbread Crust:

• 3 cubes unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1.5 tsp vanilla
• 1 tsp butter extract
• 3 cups all- purpose flour
• 1/4 tsp salt

For the Lemon Filling:

• 7 large eggs, room temperature
• 3 cups granulated sugar
• 2.5 Tbsp lemon zest, from 
• 1 cup lemon freshly squeezed
• 1/2 tsp lemon extract
• 1 cup all- purpose flour
• Confectioners sugar, to dust
• 
  
• Preheat oven to 350˚F. Line a 13x9x2” baking pan with parchment paper (it should go most of the way up the sides so filling doesn’t spill over.

CRUST: In the bowl of a stand mixer fitted with the paddle attachment, cream together softened butter, sugars. Add vanilla and butter extract, 3cups flour and 1/4 tsp salt. Continue mixing until mixture is crumbly and no dry flour remains. Spread the dough evenly into the bottom of your prepared pan. Press it with your fingertips to flatten and even out the dough. Bake crust at 350˚F for 18-20 minutes or until lightly golden at the edges. Transfer to a wire rack to cool slightly.

FILLING: While the crust is baking, zest then squeeze the lemons and prepare your filling. In a large mixing bowl, whisk together eggs and sugar until blended. Add Lemon juice, lemon extract and lemon zest and whisk to combine. Add 1 cup flour and whisk until smooth and very well blended and no traces of flour remain.

BAKING: Pour filling over the warm crust and bake in the center of a preheated oven at 350˚F for 30-35 minutes or until the filling is set. As soon as the filling is no longer wobbly in the center, remove from the oven so you don’t over-bake. Cool in the pan at room temperature for at least 1 hour then refrigerate for at least 2 hours before serving.

Banana Bread

 This is Martha Stewart recipe with a little twist from me. I always add cinnamon to my banana bread. This bread was so good. Because it takes awhile to bake it gave the butter abrown butter flavor. I don't think it needs cream cheese frosting, I think that would make it too sweet.

• 1/2 cup (1 stick) butter, at room temperature, plus more for pan
• 1 cup sugar
• 2 large eggs
• 1 1/2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1 cup mashed very ripe bananas
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped walnuts or pecans
• **I toasted my pecans and cooled them before chopping and adding to the batter.

Instructions Chec

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  Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate.

• 
  

  In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.

• 
  

  Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Variations

To make the cream cheese frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat together 6 ounces cream cheese, 3 tablespoons confectioners' sugar, 1/4 teaspoon kosher salt, and 1/2 teaspoon pure vanilla extract until smooth. Frost top of cooled bread.

To make the cream cheese frosting-filled banana bread as featured on "The Martha Stewart Show," once the loaf is baked and cooled, halve horizontally. Using an offset spatula, spread frosting evenly over bottom half. Top with remaining half; slice and serve.

Leftover Turkey Chowder

 Here is the link to the original recipe.  https://www.melskitchencafe.com/the-best-leftover-turkey-soup/  I changed a few things because I do not like rosemary and the brine I used on my turkey was too salty so I did not add salt. I also used a box of Rice-A-Roni long grain and wild rice but I did not use the season pack that came with it.

I used the brown meat of the turkey because I used the leftover white to make chicken and dumplings.

My husband  kept saying that it was outstanding as he was eating it.

1 tablespoon butter

• 1 tablespoon olive oil or avocado oil
• ½ cup chopped carrots
• ½ cup chopped celery
• ½ cup finely chopped onion
• 6 cups chicken or turkey broth/stock. I boil down the turkey bones.
• ½ to ¾ cup brown rice or brown rice blend 
• Pinch of black pepper
• 1 cup half and half 
• ⅓ cup all-purpose flour
• 3 to 4 cups cooked, chopped leftover turkey
• In a 6-quart saucepan or pot, heat the butter and oil until hot over medium heat. Add the carrots, celery, onion, thyme and rosemary and cook, stirring often, until vegetables are slightly tender, 3-4 minutes.
• Add the broth, rice, salt and pepper. Bring the soup to a simmer and cook, stirring occasionally to prevent sticking, until the rice is tender. The exact time will depend on variety of rice and package directions. For a brown and wild rice blend, the time will be about 30 minutes.
• Whisk together or blend the half and half and flour until smooth and there are no lumps. Stir the flour mixture into the soup, whisking quickly, and simmer gently until slightly thickened, 5-6 minutes.
• Stir in the cooked turkey and heat through. Season to taste with additional salt and pepper, if needed. Serve.
  
  
  

Pumpkin Apple Strudel Muffins.

 

These muffins are so easy to make.

I made a batch of these for church tomorrow. The recipe says they make one and a half dozen but I actually got 23 average size muffins. 

I hope you give these a try come back and let me know what you think. The original recipe called for one cup of canned pumpkin but I was in a hurry I thought it said one can of pumpkin. So I added a full can minus a quarter of a cup because I had used a quarter of a cup for something else earlier, that's the real reason behind me making these muffins for tomorrow for Sunday School. I didn't want to waste the can that I had opened and just took some out since pumpkin so expensive now.

2.5 cups all-purpose flour

2 cups sugar

1 T  pumpkin pie spice

1 t baking soda

.5 t salt

2 large eggs, lightly beaten

One small can pumpkin. Make sure it is solid pumpkin not pumpkin pie mix.

1/2 cup vegetable oil

2 cups finely chopped and peeled apples.

Topping

1/2 cup sugar

4 T all purpose flour

1 t cinnamon

3 T cold butter

In a large bowl, combine flour, sugar, pumpkins pie spice, baking soda and salt. Combine eggs, pumpkin, and oil; stir into dry ingredients just until moisten. Folding apples. Phil paper line muffin cups 3/4 away full.

Topping

Combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; divide evenly over each muffin.

Bake muffins at 350 until a toothpick comes out clean, 30 to 35 minutes. Cool in pan for 10 minutes before removing to a wire rack.

Cranberry Walnut Bread

 I love Costco's cranberry bread but the thought of spending $9 for a loaf of bread when I bake all the time was just a little crazy.

I make a lot of artisan breads mostly sourdough. You can find some of my recipes on here, cheddar jalapenos been my favorite until I decided to throw some Parmesan cheese and artichoke together and that was really good. It may even beat out my cheddar cheese and jalapeno bread. I also make a Parmesan and roasted garlic bread. You'll find the recipes on this blog if you like to go check them out.

I have to say I love this bread it even beats out Costco's bread. There is not one thing I would change about it. I was going to add a little bit of cinnamon but I figured to give it a good review I'll just stick with the way it was written.

I hope you try this bread, it's really easy to make and it would just rise while you're sleeping and then you can get up in the morning and make the bread. It is so worth it.

Here's the link to the original recipe. Go over and check it out and tell her the crazy Baker sent you over to try her great bread. Let me know if you make this and what you think of it.

https://sallysbakingaddiction.com/no-knead-cranberry-nut-bread/

3 cups + 2 Tablespoons (390g) all-purpose flour (spoon & leveled), plus more for hands

2 teaspoons coarse sea salt (I find the flavor lacking using regular table salt)

1/2 teaspoon Red Star Platinum yeast (instant yeast)

3/4 cup (95g) chopped nuts (I like walnuts or pecans)

3/4 cup (105g) dried cranberries*

1 Tablespoon honey

1 and 1/2 cups (360ml) warm water (about 95°F (35°C))

I love Costco's cranberry walnut bread but the thought of spending $9 for a loaf is ridiculous I don't care how good it tastes.

I make a lot of breads normally I make sourdough breads. I'm so  glad I gave this recipe a try.

If you make it come back and let me know what you think.

Here is the original recipe link. 

https://sallysbakingaddiction.com/no-knead-cranberry-nut-bread/

Instructions

*No need to grease the bowl.* Stir the first 6 ingredients together in a large bowl. Stir in the warm water. The dough will be pretty sticky– don’t be tempted to add more flour– you want a sticky dough. Gently shape into a ball as best you can. Cover tightly with plastic wrap or aluminum foil. Set on the counter at room temperature (honestly any normal room temperature is fine!) and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and be covered in air bubbles.

Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Doesn’t have to be perfect! Transfer dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe under such high heat. I use this parchment and it’s never been an issue.)

Using a very sharp knife, gently score an X into the top. Cover dough lightly with plastic wrap and leave alone for 30 minutes.

During this 30 minutes, preheat the oven to 475°F (246°C). (Yes, very hot!) Place your dutch oven (with the lid) or heavy duty pot inside for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all– the parchment paper included– inside the pot. Cover with the lid.

Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on the counter for 30 minutes before breaking/slicing/serving.

Cover and store leftover bread at room temperature for 1 week.

Notes

Make Ahead & Freezing Instructions: The dough takes up to 18 hours to rise, so this is a wonderful recipe to begin 1 day ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving. You can also freeze the dough. Complete the recipe through step 2. Wrap in plastic wrap and place in a freezer-friendly container. To bake, allow dough to thaw overnight in the refrigerator, or for 2-3 hours at room temperature. Continue with step 3 and the rest of the recipe instructions.

Dutch Oven: 6 quart or higher dutch oven or any large oven-safe pot with a lid (lid is crucial– see post!). If your dutch oven is smaller than 6 quarts, you can halve the recipe (instructions remain the same, just halve each ingredient) or make the recipe as directed in step 1. Shape the dough into 2 balls in step 2. Bake them one at a time in your smaller dutch oven. While the 2nd dough waits, lightly cover and keep at room temperature. The bake times (25 mins and 8-10 mins) are both a little shorter for smaller loaves.

No dutch oven? See post above for alternative.

Yeast: If you don’t have instant yeast, you can use active-dry. I’ve never had a problem using active dry yeast in this recipe– and with no other changes needed. Works wonderfully!

Bread Flour or Whole Wheat Flour: I use all-purpose flour here since it’s more readily available to most bakers. However, I love baking bread with bread flour and it can definitely be substituted with no other changes needed to the recipe. You can also swap all-purpose flour for whole wheat flour. The bread will have a tougher and heartier texture, as expected. To maintain a chewy and softer texture, use half all-purpose flour and half whole wheat flour.

Cranberries: Dried cranberries (or raisins!) are best for this wet dough. I haven’t tried this bread with fresh or frozen cranberries.

Parchment Paper: If your parchment paper can only be heated to a certain temperature, bake the bread at that temperature. Bake the bread a little longer to compensate for the lower temperature.

Sweet and Sour Pork

 

2 large boneless, thick pork chops, cut into chunks                                                                            

salt and pepper to taste                                                                                                                 

1 cup cornstarch

2 eggs, slightly beaten

1/2 cup canola oil

Sauce

3/4 cup sugar

4 T. Ketchup 

1/2 cup rice vinegar  

1 T soy sauce

1 t garlic powder

Preheat oven to 325

Season pork with salt and pepper .Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.                 

Heat oil over medium high heat. Brown the chicken ,turning it so all sides are browned.

Place chicken on a single layer in a 13x9 inch baking dish. 

Whisk together sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken so all sides are coated.

Bake for one hour, turning every 15 minutes."

 

First Day of Autumn Meal

I have made this recipe every year on the first day of fall for the past 38 years. I normally make it with pumpkin pie but this year we decided to just go with the spice cookies and pumpkin dip.

I serve it with garlic bread and hot apple cider also. Hope you give this recipe a try come back and let me know what you think.

1 1/2 pounds Italian sausage (I use 1/2 hot Italian sausage)

2 cloves garlic

2 large onion

1 28 oz can Italian tomatoes

5 cups beef broth

1 1/2 cups water

1/2 tea basil

3 T parsley

1 medium green bell pepper, chopped and seeded.

2 medium zucchini cut into 1/2 inch slices

5 oz medium size bow shaped noodles.

In a five qt dutch oven over medium high heat cook sausage until lightly brown on the outside and no longer pink in the middle. Remove from pan with slotted spoon. add garlic and onions, cook stirring occasionally until onions are soft.

Stir in tomatoes, break up with spoon. Add broth, water, basil and return meat back to the pan. return to a boil cover and cook for 20 minutes, stir in parsley, green peppers, zucchini and pasta cover and simmer stirring occasionally until noodles are tender about 25 minutes