Re: [CnD] IRISH CHEDDAR AND BACON SODA BREAD From Dawn
Ooh, I likethis one! Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead via Cookinginthedark Sent: Sunday, March 8, 2020 1:27 PM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] IRISH CHEDDAR AND BACON SODA BREAD From Dawn IRISH CHEDDAR AND BACON SODA BREAD From Dawn 4 servings INGREDIENTS 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/4 teaspoon black pepper freshly ground 1/2 teaspoon granulated sugar 2 ounces sharp cheddar cut into 1/4 inch cubes (about 1/2 cup) 2 slices cooked bacon chopped 2 tablespoons green onions sliced 3/4 cup buttermilk INSTRUCTIONS Preheat oven to 400°F. Line a baking sheet with parchment paper, sprinkle a small amount of flour onto the sheet where you will be placing the bread. Cook the bacon over medium heat in a sauté pan until crispy on both sides, about 2 minutes per side. Cool, chop and reserve the bacon. In a large bowl, sift together the flour, baking soda, salt, black pepper, and sugar, whisk together until combined. Add to the dry mixture the cheddar, bacon and green onions, mix. Add the buttermilk to the flour mixture, mixing until combined. Knead for 1-2 minutes, until the dough is hydrated and holds together. Form dough into a round loaf and transfer to the floured parchment paper lined baking sheet. Cut a cross into the top of the dough, about ½ inch deep and 2-inches long. Bake for 22 to 25 minutes, or until the soda bread is lightly browned and sounds hollow when tapped on the bottom of the loaf. Serve warm! Source: Jessica Gavin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] IRISH SODA BREAD From Marilyn
Hellen: Thanks for this recipe. Hope you are doing well!!! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead via Cookinginthedark Sent: Sunday, March 8, 2020 1:25 PM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] IRISH SODA BREAD From Marilyn IRISH SODA BREAD From Marilyn 1 tablespoon baking soda 1 tablespoon sugar 4 cups flour 1 1/3 teaspoons salt 1/4 teaspoon cream of tartar 2 cups buttermilk 1 tablespoon butter Thoroughly combine baking soda, sugar, flour, salt and cream of tartar. Make a well in the center. Add buttermilk and mix lightly and quickly with a fork. Turn out onto a lightly floured board and knead for one minute. Shape into a circle, about 1 1/2 inch thick. Place on a greased cookie sheet. Slash a large cross in the top. Bake in a preheated 375°F oven for 40-45 minutes. Cool on a wire rack. Brush top with butter while still warm. Cool before slicing to serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Irish Bread with Sour Cream
Irish Bread with Sour Cream Yield: 1 servings 2 1/2 c Sifted all-purpose flour 2 ts Baking powder 1 ts Salt 1/2 ts Baking soda 1/4 c Shortening 1/2 c Sugar 1 Egg; beaten 1 1/2 c Sour cream 1 c Raisins 1/2 c Currants Preheat oven to 375 degrees. Sift flour, baking powder, salt and soda into a bowl. Set aside. Cream shortening and sugar until light and fluffy. Add egg and sour cream. Mix well. Stir into flour mixture. Mix until well blended. Fold in raisins and currants. Spoon into a greased 2-quart casserole. Bake for 50 minutes. Cover with aluminum foil and baked 10 minutes longer or until done. Makes one round 8-inch loaf. Enjoy. From Vicki. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] IRISH CHEDDAR AND BACON SODA BREAD From Dawn
IRISH CHEDDAR AND BACON SODA BREAD From Dawn 4 servings INGREDIENTS 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/4 teaspoon black pepper freshly ground 1/2 teaspoon granulated sugar 2 ounces sharp cheddar cut into 1/4 inch cubes (about 1/2 cup) 2 slices cooked bacon chopped 2 tablespoons green onions sliced 3/4 cup buttermilk INSTRUCTIONS Preheat oven to 400°F. Line a baking sheet with parchment paper, sprinkle a small amount of flour onto the sheet where you will be placing the bread. Cook the bacon over medium heat in a sauté pan until crispy on both sides, about 2 minutes per side. Cool, chop and reserve the bacon. In a large bowl, sift together the flour, baking soda, salt, black pepper, and sugar, whisk together until combined. Add to the dry mixture the cheddar, bacon and green onions, mix. Add the buttermilk to the flour mixture, mixing until combined. Knead for 1-2 minutes, until the dough is hydrated and holds together. Form dough into a round loaf and transfer to the floured parchment paper lined baking sheet. Cut a cross into the top of the dough, about ½ inch deep and 2-inches long. Bake for 22 to 25 minutes, or until the soda bread is lightly browned and sounds hollow when tapped on the bottom of the loaf. Serve warm! Source: Jessica Gavin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Horseradish cream,
I usually copy recipes in Braille and note where they came from. I kept seeing ba and couldnt remember what that meant. I realized it is Bon Appetit Magazine. Horseradish Cream: Makes about 2 and ¼ cups. 1 and ½ cups sour cream. ½ cup prepared horseradish, about 1 5 oz. jar, drained. ¼ cup thinly sliced green onions. 1 tbsp chopped fresh parsley. 1 tsp fresh lemon juice. Coarse cosher salt. Mix ingredients. Cover and chill at least 1 hour. -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] IRISH SODA BREAD From Marilyn
IRISH SODA BREAD From Marilyn 1 tablespoon baking soda 1 tablespoon sugar 4 cups flour 1 1/3 teaspoons salt 1/4 teaspoon cream of tartar 2 cups buttermilk 1 tablespoon butter Thoroughly combine baking soda, sugar, flour, salt and cream of tartar. Make a well in the center. Add buttermilk and mix lightly and quickly with a fork. Turn out onto a lightly floured board and knead for one minute. Shape into a circle, about 1 1/2 inch thick. Place on a greased cookie sheet. Slash a large cross in the top. Bake in a preheated 375°F oven for 40-45 minutes. Cool on a wire rack. Brush top with butter while still warm. Cool before slicing to serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pita crisps,
I have a recipe for pita crisps made with oil and herbs. I've bought the pitas several times, but, never got around to the recipe. Now, that I have gotten around to it, I can't find the recipe anywhere. (sigh) Starting to think I saw it in a book and never actually wrote it down. Anybody have one? Thanks. Diane -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
