Welcome to Spike & Jamie's Irish Recipe Collection. Wonderful recipes from the Emerald Isle. Recipes for St. Patrick's Day and everyday!!
AMAZINGLY EASY IRISH SODA BREAD
AMAZINGLY EASY IRISH SODA BREAD Back
Bake in preheated oven for 45 to 50 minutes, or until a toothpick
Nutrition at a glance: per serving : Calories 172; Protein 3 grams; Total Fat
7grams; Sodium 260 milligrams; Cholesterol 17milligramss; Carbohydrates 22
3/4 pound Flour
1/4 pint/ 125 milliliters/ 1/2 cup lukewarm milk
Cream the yeast and the sugar and allow to froth up in the milk, which should be at blood heat. Sieve the flour, caster sugar and spice and rub in the butter. Make a well in the center and add the yeast mixture and the egg, beaten. Beat with a wooden spoon for about 10 minutes until a good dough forms. The fruit and the salt should be worked in by hand; the gold ring wrapped in greaseproof paper should then be added, and the whole kneaded. Put in a warm bowl, cover and allow to rise in a warm place for about an hour until doubled in size.
Knead lightly and place in a lightly-greased 7-inch /15-cm. diameter cake tin
and allow a further 30 minutes rising time. Bake near the top of a pre-heated
oven at gas mark 6, 400°F, 200°C for 45 minutes. On removing from the oven the
brack can be glazed with a syrup made from 2 teaspoons sugar dissolved in 3
teaspoons boiling water.
2-1/2 cups Mixed dry fruit, currants, dates & raisins
NOTE* (Mixed spices: equal parts of cinnamon, clove, nutmeg, allspice, and mace.
Place dried fruit in a bowl, cover with the hot and let soak overnight. The next day, add the remaining ingredients. and mix well. Preheat oven to 375 F. Pour batter into greased 7-inch square pan and bake in the center of oven for 1-1/2 hours. Let cool in the pan on a wire rack. Slice and serve buttered with tea.
NOTE: In Northern Ireland and in the Republic, BRACK is the Celtic word for
salt and is used to mean "bread". Barm brack is leavened bread, the
word BARM meaning yeast. The term "barmbrack" for an Irish fruit loaf
or cake does not derive from barm or leaven. It is a corruption of the Irish
word "aran breac" (Speckled Bread).
6 tablespoons Currants
This bread doesn't rise much. It's a dense, sweet and quite tasty. Place in
pan according to custom.
3/4 pound Flour
1/4 pound Butter
Cream butter and sugar. Mix flour, salt, baking powder, and add to butter
mixture alternately with milk. Add raisins. Pour into 8 X 8-inch pan. Bake at
350 degrees one hour.
1 handful All-BranA Cereal
Mix together all dry ingredients. Add Oil and buttermilk. Mix. Bake in greased pie or cake tin. Bake at 350* for 45-60 minutes or until golden.
Per serving: 206 Calories; 17grams Fat (7% calories from fat); 65 grams
NOTES: A Handful ??? Must be an old recipe, but I have it on the best
authority that it is wonderful!
3 cups whole wheat flour
Bake on an ungreased pan at 425 for 15 minutes, then reduce heat to 325, and
bake 25-30 minutes. Cool on a rack.
4 cups whole wheat flour
Turn out onto floured board. Shape into round loaf (don't knead it too much).
2 cups unbleached flour
Mix dry ingredients in bowl; add milk, oil, and the beaten egg. Stir just
until blended. Place in a greased and floured tin and slash top of dough with a
knife to make an "X" in the center. Bake in a 400 degree oven for 30
minutes. Lower heat to 350 degrees and bake an additional 15 minutes. Leaving
bread in oven, turn heat off and let stand 15 minutes more. Turn onto a rack to
2 cups whole-wheat flour
Place all dry ingredients into mixing bowl; mix well. Pour buttermilk slowly
while mixing to a soft dough. Mix well, but do not knead. Form into a round and
place on a greased baking sheet or in a round loaf pan. Bake 45 minutes at 350
degrees. Makes 1 loaf
4 cups Stone Ground Whole wheat flour
Mix the whole wheat flour thoroughly with the white flour, salt, and soda.
Make a well in the center and gradually mix in the liquid. Stir with a wooden
spoon. You may need lass, or more liquid - it depends on the absorbent quality
of the flour. The dough should be soft but manageable.
4 cups Stone Ground Whole wheat flour
Mix the whole wheat flour thoroughly with the white flour. Rub the butter
into the flours. Add the salt, and soda.
2 cups self-raising flour
Sieve the flour into a bowl and rub in the butter quickly and lightly with the fingertips. Add the salt and then, using a round-bladed knife, mix in the milk a little at a time. With floured hands knead lightly to a soft dough, adding a little more milk if necessary. Roll out evenly but lightly about one finger thick on a floured board. Cut out with a pastry cutter using a quick sharp motion, but do not twist or the scones will distort as they bake. Cook on a greased baking sheet near the top of a pre-heated oven at 425°F for 12-15 minutes.
These scones are best baked fresh for tea as they go stale very quickly.
Brown scones are made in exactly the same way, substituting whole meal flour for
half the white flour. For fruit scones add a tablespoonful of superfine sugar
and two tablespoonfuls of dried fruit before adding the milk.
3-3/4 cups whole wheat flour
Sift the flours, salt and baking soda together into a large bow.
Stir in the oats. Make a well in the center, pour in the buttermilk and stir
with a wooden spoon until the mixture comes together to form a soft, moist
dough. Turn the dough out onto a lightly floured surface and form it into a
large rounded disk about 8 inches in diameter and with a sharp knife cut a deep
cross through the dough cutting the disk almost into quarters. On a buttered
baking sheet bake the bread in the middle of a preheated oven at 425 degrees for
15 minutes then reduce the oven temperature to 350 degrees and bake 20 to 25
minutes more until the bread is crusty and richly browned.
1-3/4 cups white flour
4 cups All purpose/bread flour
Stir flour, baking powder, salt, baking soda and raisins together.
Separately, fork-blend eggs and buttermilk, then add to dry ingredients. Stir
until sticky batter is formed. Scrape batter onto well floured surface and knead
lightly. Shape batter into ball, then place in round non-stick casserole that
has been sprayed with cooking spray. Mark a cross in the center, using a sharp
knife. Bake uncovered in preheated 350 degree oven for about 1-1/4 hours.
1 pound Flour
225 grams/ 8 ounces self-raising soda bread flour
Preheat oven to gas mark 8/ 230°C/ 450°F. Sift flour with salt and rub in
butter or margarine. Make a well in the center and pour in the egg and most of
the buttermilk. Mix quickly to form a soft dough, adding a little extra
buttermilk if necessary. Turn out onto a floured surface and roll out lightly
until 2.5-cm./ 1-inch in thickness. Working quickly, cut into 5-cm./ 2-inch
rounds. Glaze with egg or milk and set on a floured baking sheet. Bake for 15-20
minutes until light brown. Makes 8
Add 1 teaspoon dry mustard, 50 grams/ 2 ounces grated cheese and 2 tablespoons fresh, chopped herbs to the dry ingredients and proceed as before. After brushing with egg or milk, scatter a little grated cheese on the top of each scone.
NOTE: Morning coffee and afternoon tea would not be complete without fresh
scones, and there are so many delicious varieties. The secret of making good
scones is a quick, light hand when mixing, and a hot oven.
CARAWAY SODA BREAD Back to
2 cups all-purpose flour
Preheat oven to 425 degrees F. Lightly butter a baking sheet, In a large
bowl, stir together the flour, sugar baking powered, and salt. Cut the butter
into 1/2-inch cubes and distribute them over the flour mixture. With a pastry
blender or two knives used scissors fashion, cut in the butter until the mixture
resembles coarse crumbs. In a small bowl, stir together the cream, egg, and
vanilla. Add the cream mixture to the flour mixture and stir until combined.
Stir in the currants, if desired. With lightly floured hands pat the dough into
a 1/2-inch thickness on a lightly floured cutting board. Using a floured
2-1/2-inch diameter round biscuit cutter or a glass cut out rounds from the
dough and place them on the prepared baking sheet. Gather the scraps together
and repeat until all the dough is used. Lightly brush the tops of the scones
with the egg mixture, if desired. Bake for 13 to 15 minutes or until lightly
browned. Remove the baking sheet to a wire rack and cool for 5 minutes. Serve
when either just warm or cool.
3 cups all purpose flour
Preheat oven to 400°F. Lightly grease a baking sheet; set aside.
This is good with 1-1/2 cups of raisins or currants or both with cinnamon. Soak the raisins in very hot water for a little while until soft and plump. Drain and press out extra water not too rough just get most of it out. Add your favorite alcoholic treat to the raisins-cognac, sherry, whisky, amaretto. Let stand for 15-20 minutes. Drain excess liquid-they can be wet. Add soaked raisins before the buttermilk and mix into the flour till raisins are coated. Cinnamon can be added -1 tablespoon or to taste or sprinkled liberally over the loaves before baking.
NOTE: the essence of soda bread is fast work -have everything ready.
3 cups all purpose flour
Add all of the dry ingredients in a large bowl and mix very well. Pour all of
the buttermilk into the bowl at once and stir using a wooden spoon just until a
soft dough is formed. Do not try to make it smooth at this point. Pour the
contents of the bowl out onto a plastic counter and knead for a minute into two
portions and shape each into a round loaf pressing the top down a bit to just
barely flatten it. Place the loaves on a large ungreased baking sheet. Sprinkle
some additional flour on the top of each loaf and using a sharp paring knife
make the sign of the Cross in slashes on the top of each. Allow the loaves to
rest for 10 minutes and then bake on the middle rack of the oven for 45 minutes
at 400 degrees till brown and crunchy.
2 cups plain flour
Sieve the flour, raising agents and salt into a bowl. Add the sugar Beat in
the syrup the egg and milk to form a smooth fairly thick batter. Have ready a
heated lightly greased girdle or thick frying pan. Drop in desert spoonfuls of
the mixture and cook over a moderate heat until bubbles appear all over. Turn
and cook on the other side. Remove and place in a cloth until ready for use.
Serve them spread with butter and heather honey or bramble jelly. Makes 15.
8 ounces flour
Sift together the dry ingredients, Make a well in the center and add sugar
syrup and eggs. Gradually add the milk then beat well to make a thick smooth
batter. Heat the griddle or frying pan with fat and dot dessert spoons of the
mixture onto the smoking surface. When bubbles start o rise in the surface and
the pancakes are brown underneath flip them over then cook for a few seconds on
the other side. Keep warm in a low oven wrapped in a clean tea towel until the
pancakes are ready then serve warm with butter and jam. Makes about 30 scones.
2 pounds Unpeeled "old" potatoes
8 ounces Flour
Mix the flour, sugar, fruit, lemon rind, butter, baking powder and soda. Add
the beaten egg and the buttermilk to make a nice soft dough; beat well and pour
into 2-pound loaf pan. (spray with oil or coat with butter) Bake at 300 F for 1
hour, or until it is firm.
8 ounces sifted self-raising flour (225 grams)
Pre-heat oven to 425F/22C or gas mark 7.
The traditional "rubbing in method" is the usual way of making these scones but I have found that they turn out much lighter if a food processor is used. The secret for success is to handle the mixture as little as possible.
Put the sifted flour and butter into the bowl of your processor. Whiz for a couple of seconds till the mixture resembles fine breadcrumbs. Next add sugar and salt and whiz for a couple of seconds more. Now drizzle in about half of the milk and give it another whiz. Slowly add some more milk until the mixture comes together in a ball of soft but not sticky dough. Be careful as this will happen suddenly and you don't want to over-wet the mixture.
Turn the dough out onto a floured pastry board and roll it out to a thickness of not less than 1/2 to 3/4-inch/2-cm. using a slightly floured rolling pin. Cut scones out using a 1-1/2 to 2-inch (4 or 5-cm.) pastry cutter. Go straight through the pastry with the cutter don't twist it as the scones will turn out a peculiar shape! Cut out as many scone shapes as possible then knead the remaining dough trimmings together again and repeat until it is all used up.
Place the scones on a greased pastry sheet, dust each one with a little extra flour and bake near the top of the oven for 12 to 15 minutes. When cooked the scones will have turned a crisp golden brown. Cool on a wire rack and eat while still slightly warm, still crisp on the outside and soft and light inside.
NOTE: Scones should always be eaten as soon as possible as they can go stale
175 grams / 6 ounces flour
Preheat oven to gas mark 4/ 180°C/ 350°F, and grease two baking trays.
Sift flour, baking soda and baking powder together. Cream together caster sugar, butter and pastry fat. Add egg and mix well, then fold in flour mixture, cereals and coconut. Shape into balls the size of a large walnut, and roll each in demerara sugar. Flatten into rounds, place on baking trays and bake for 20 to 25 minutes until golden brown. Makes 30
NOTE: This is an updated version of the ever-popular oat biscuit. The special
crunch comes from the inspired addition of a coating of demerara sugar.
3/4 pound Flour
Sift together flour, salt and baking powder. Cut in the shortening. Mix in
the milk to make a soft dough. When kneaded, rolled and cut out. Bake 12 to 15
minutes in a hot oven (450F). Yield: 6 servings
2 cups whole wheat flour
The whole meal flours in Ireland are coarser than we get in the U.S. To come close to the texture of the Irish flours I buy rolled wheat and blenderize it until it looks like coarse flour. Or you can just buy the coarsest flour you can find (such as Stone-Burh Whole Wheat Flour).
Mix the dry ingredients together in a large bowl. Cut in margarine with
pastry blender, until texture of corn meal. Add the fruit and stir. Beat egg in
separate bowl, add buttermilk. Add liquids to flours, stirring with a fork. Turn
out on a floured surface and knead a few times. Roll or pat to a thickness of 1
inch. Cut with a 3-inch circular cutter and place 2 inches apart on a baking
sheet. Bake at 425 degrees for 12 to 15 minutes.
6 ounces Flour
1/3 cup Milk
Heat oven to 425. Measure milk in glass cup measure add molasses to the 2/3
cup mark and stir to blend. Mix dry ingredients in large bowl add butter and cut
in with a pastry blender or rub in with your fingers until mixture looks like
fine granules. Stir in milk mixture and add. Stir with fork to form a smooth
rather soft dough. Turn out dough onto a lightly floured surface and give 10- 12
kneads. Cut dough in half. Knead each half briefly into a ball, turn smooth side
up and place on an ungreased cookie sheet. Pat each piece of dough into a 5 inch
circle cut into 6-8 wedges leave sides touching. Bake about 10 minutes or until
medium brown. Do not over bake. Cool loosely wrapped in a cloth on a wire rack.
250 grams butter
Place butter, sugar, treacle, syrup and water in a large ban. Cook over a low heat until butter melts and sugar dissolves, add sultanas and cool slightly. Blend bicarbonate of soda with extra water, add to butter mixture with lightly beaten eggs.
Sift flour, ground ginger, allspice and salt into a large bowl. Make a well in the center and pour in butter mixture, stir until ingredients are just combined and moistened. Spoon into prepared tin and bake for 30 minutes, or until gingerbread is cooked. Serve warm with whipped cream; or cold, dusted with icing sugar; or serve with butter.
Hint: Ginger is a favorite spice for cakes in Ireland. Lemon Icing dresses up Gingerbread for special occasions. For a quick and easy Lemon Icing sift one cup of icing sugar into a bowl that is standing in hot water. Add 2 tablespoons of lemon juice and stir until mixture is smooth.
1/2 pound Mealy potatoes
Boil or bake the potatoes, then pass through a food mill. Mix the flour,
salt, oil & herbs with the potatoes. On a floured board, roll this dough to
a thickness of about 1/4-inch. Cut into triangles 3 or 4 inches wide. Fry in
very hot oil on both sides until light golden.
3/4 pound Flour
8 ounces regular oatmeal (not instant)
In a cool place, soak oatmeal overnight in buttermilk, making sure milk
covers oats. Next day, add baking powder, salt and some of the flour. Mix well
with wooden spoon or fork, continually adding flour until dough is sticky. Place
dough on greased baking sheet or in round bread pan, forming a round loaf; brush
with melted butter. Bake 30 minutes at 325 to 350 degrees. When toothpick put
into center comes out clean, it's ready. If needed, bake 10 minutes longer, or
till pick comes out clean. Makes 1 loaf.
8 ounces plain flour
Sieve flour and mix together all dry ingredients. Rub in margarine and mix to a soft dough with milk. Roll out and cut into rounds or shape into two rounds, flatten out with palm of hand and cut into four, making small triangular scones. Place on a greased and floured baking tin and brush over with egg or milk if liked. Vary by adding sultanas to the above ingredients. Bake at 450 degrees for 10 to 15 minutes.
To make a savory cheese scone, omit sugar and add 2 to 3 ounces finely grated
cheese and seasoning. For whole meal scones, use half and half whole meal and
plain white flour and omit sugar.
225grams/ 8 ounces warm cooked potato
Mash potatoes well. Add salt and butter, then work in enough flour to make a pliable dough. Divide the dough in two and roll out on a floured surface to form two circles 22cm / 9 inch in diameter and 1/2cm/ 1/4 inch in thickness. Cut each circle into quarters and bake on a hot griddle or pan for about 5 minutes or until browned on both sides. Some people like to grease the baking surface, while others prefer a light dusting of flour for a drier effect. Makes 8
NOTE: Also known as fadge or potato cake, this is delicious hot from the
griddle or pan with melted butter and a sprinkling of sugar. It is also a
much-loved part of a traditional breakfast.
3 medium Potatoes, peeled and cubed
Preheat oven to 350oF. Cook potatoes and mash. Combine with butter, milk and
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