St. Patrick’s Day wouldn’t be complete without corned beef and cabbage accompanied by Irish Soda Bread. I’ve made Irish Soda Bread in years past, but decided to try Ina Garten’s recipe. The texture was wonderful and the taste was sweeter than the past versions with the addition of orange peel and raisins. It is wonderful toasted the next day for breakfast.
Preheat the oven to 375 degrees F. 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.
Optional: I buttered the top of the warm bread when it came out of the oven.
Banana Bread is always a winner and I have tried many. My go-to Banana Bread is moist and delicious; my Christmas verision with maraschino cherries and chocolate chips is a family favorite, and I enjoyed this version made with honey. Honey is a precious commodity in my home, so I will routinely opt for my other two recipes, but know this version is also delicious.
Healthy Banana Bread with Honey
INGREDIENTS:
⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
½ cup honey (168 grams) or maple syrup (155 grams)
2 eggs
1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
¼ cup (56 grams) milk of choice or water
1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to swirl on top
1 ¾ cups (220 grams) white whole wheat flour or regular whole wheat flour**
Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…
DIRECTIONS:
Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.
Marrying two of my favorite fall flavors, Brie and Cranberry, into a biscuit was too good to skip. The fresh herbs and the drizzle of honey makes these savory biscuits a must for a special fall meal or Thanksgiving dinner. They are especially good warm from the oven. Even my grandsons liked them…but who doesn’t love a biscuit with honey!
Cranberry Brie Sheetpan Biscuits
INGREDIENTS:
Nonstick cooking spray, for the pan
4 cups all-purpose flour, plus more for dusting (see Cook’s Note)
4 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
2 1/2 teaspoons fine salt
2 1/2 sticks (20 tablespoons) cold unsalted butter, cut into pieces, plus
more for serving
1 1/2 cups buttermilk, plus more for brushing
8 ounces Brie, cut into small pieces
1 cup fresh flat-leaf parsley, finely chopped
1 cup dried cranberries
1/4 cup finely chopped chives
2 tablespoons fresh thyme leaves, chopped
1/4 cup honey
DIRECTIONS:
Preheat the oven to 450 degrees F. Spray an 18-by-13-inch half sheet pan with nonstick cooking spray.
Whisk together the flour, baking powder, sugar, baking soda and 2 teaspoons of the salt in a large bowl. Rub 4 tablespoons of the butter into the flour mixture with your fingertips until completely absorbed. Work the remaining 16 tablespoons butter into the flour mixture until pea-sized bits of butter remain. Use a fork to stir in the buttermilk until the mixture comes together into a shaggy dough. (Don’t overmix the dough.)
Add the Brie, parsley, cranberries, chives and thyme to the bowl and gently mix with lightly floured hands, folding the dough over itself (this is where the flaky layers will form) until the ingredients are just combined.
Turn the dough out onto the prepared sheet pan and use lightly floured hands to evenly distribute the dough into the prepared pan. Using a paring knife, gently score 24 squares on top of the dough, making sure the knife does not cut through to the bottom of the biscuit. (If baking the biscuits the following day, cover gently with plastic wrap at this point and refrigerate up to 24 hours.)
Brush the top of the dough with more buttermilk. Bake until the biscuit top is lightly browned, 12 to 14 minutes. Cool in the pan for 5 minutes, then use a paring knife to follow the score marks to cut through the biscuits.
Meanwhile, mix the honey with the remaining 1/2 teaspoon salt in a small bowl. Drizzle the honey over the warm biscuits. Serve the biscuits warm or at room temperature with more butter, if desired.
Who ever heard of such an easy recipe for bagels? I had to try this recipe and I was so surprised at how delicious they were. I ate one fresh from the oven with cream cheese and the next day I toasted one and also served with cream cheese. Delish! I shared with the family and they agreed that they were delicious. I only dipped the egg-washed dough in Everything But the Bagel seasoning but additional salt could be added.
Easy 3 Ingredient Bagels
INGREDIENTS:
3 cups All purpose flour
3 cups Greek yogurt
4 1/2 tbs Baking powder
1 1/2 cups
Everything bagel spice
Salt (optional)
1 large Egg
DIRECTIONS:
Preheat over to 400F and line a baking sheet with parchment paper.
Into a bowl pour in flour, greek yogurt, salt, baking powder, and salt. Using a wooden spoon mix together until a shaggy dough forms. Pour out onto a lightly floured surface and knead the dough with your hands for about 2 minutes.
Divide the dough into 9-12 equal sized balls. Using your thumb and index finger pinch through the middle to form a hole in the middle of each ball. Gently stretch them and then place on a parchment lined baking sheet.
Brush on egg wash and them gently drop the egg washed side of the bagel into the everything bagel seasoning. Feel free to use any flavouring you like.
Place the bagels on the baking sheet and bake for 30 minutes. Remove from the oven and allow to cool. Toast and enjoy.
Once again, I purchased a case of peaches from the local high school and love experimenting with new recipes. Daughter, Megan and I decided to make a peach bread but swapped out the glaze for a streusal topping. Winner, winner, chicken dinner! We added a bit of peach marmalade to the batter to intensify the peach flavor and it was wonderful.
Peach Streusal Bread
INGREDIENTS:
3/4 cup granulated sugar 150 grams
1/2 cup 2% milk 4 ounces
1/2 cup canola oil (vegetable or coconut oil)
1 large egg
1 teaspoon vanilla extract
2.33 cups all-purpose flour 260 grams
2 teaspoons baking powder
1/4 teaspoon salt
2 cups diced fresh peaches
2 tablespoons heated peach jam or marmalade
Streusal Ingredients:
1/2 cup light brown sugar packed
1 teaspoon cinnamon
½ cup all-purpose flour
4 tablespoons butter very soft
DIRECTIONS:
Preheat the oven to 350ºF.
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
Fold the peaches and jam gently into the batter.
Mix together Streusal ingredients.
Pour the bread batter into a greased 9″x5″ bread pan. Sprinkle Streusal on top.
Bake at 350 degrees for 55-60 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.Once the bread is cool, llice and serve.
Store the bread in an airtight container in the refrigerator.
Oh, the memory of high tea in England with delicious scones, pastries, and tiny sandwiches. The Peach Scone recipe sounded delicious and I had to try it. They were as yummy as I thought they would be and I didn’t even eat with clotted cream and jam (although that would also be delicious).
Peach Scones
INGREDIENTS:
1/2 cup (1 stick) unsalted butter, frozen
2 cups all-purpose flour, plus more for dusting the work surface
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1 cup sliced peaches, thawed if frozen (I used fresh)
1/2 cup heavy whipping cream, plus more for brushing on the scones
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Glaze:
1 cup powdered sugar
1 to 2 tablespoons heavy cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch sea salt
DIRECTIONS:
For the scones: Preheat the oven to 400 degrees F. Grate the frozen butter into a bowl using a box grater. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the peaches and toss in the flour to coat. Add the butter and toss to combine.
Stir together the heavy cream, sour cream, egg, vanilla and almond extracts in a medium bowl. Slowly add the cream mixture to the flour mixture, and mix just until a dough comes together. (Make sure not to overwork).
Turn the dough out onto a parchment paper-lined baking sheet and shape into a 9-inch disc, about 1 inch thick. Score the dough into 8 wedges, using a knife to cut into but not all the way through the dough. Brush the tops of the scones with cream. Bake until the scones are cooked through and golden brown on top, 20 to 25 minutes. Cut into wedges, then remove to a wire rack to cool until warm. (Note: I had to bake a bit longer until they were golden brown).
Meanwhile, make the glaze: Whisk together the powdered sugar, cream, vanilla, almond extract and salt in a small bowl. Spoon the glaze over the scones before serving.
My Mother made wonderful cinnamon rolls and I can still smell the wonderful aroma of them baking in my Mothers farmhouse kitchen. Daughter, Megan, also makes wonderful cinnamon rolls that I must share. These are similar to Cinnabon rolls, rich and delicious. Megan, when can we have another cinnamon roll party?
The BEST Cinnamon Rolls
INGREDIENTS:
For the Dough:
1 cup scalded whole milk
1/2 cup unsalted butter
1/3 cup granulated sugar
1 packet dry active yeast (2 1/2 teaspoons)
2 large eggs
4 cups all-purpose flour (+ for rolling)
2 teaspoons salt
For the Cinnamon Roll Filling:
1 cup brown sugar packed
1/2 cup unsalted butter softened
2 1/2 tablespoons ground cinnamon
3/4 teaspoon ground nutmeg
For the Cream Cheese Frosting:
1/2 cup cream cheese softened
1/2 cup unsalted butter softened
2 teaspoons vanilla extract
2 cups powdered sugar
DIRECTIONS:
For the Dough:
Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small saucepan. Bring to a boil. The moment it reaches a boil, remove from heat. (This process is called scalding, and it ensures the milk doesn’t affect the yeast’s ability to rise. Don’t skip!)
Pour the hot milk into the bowl of an electric mixer and add 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely. Then stir in the sugar. Touch the milk mixture to test the temperature. It should be close to luke warm. If it is not, add 1/2 cup flour and test again. Once it is just above room temperature, stir in the yeast and let it foam for approximately 10 minutes. (Too-hot liquid can kill yeast.)
Place the bread hook on the mixer and turn on low. Add the eggs, salt, and remaining flour up to 4 cups. Allow the mixer to “knead” the dough until it pulls away from the sides. Run the mixer for approximately 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour. After 10 minutes, turn the mixer off. Cover the top with plastic, and allow the dough to rise until double in size, approximately 60-90 minutes in a warm kitchen.
For the Cinnamon Roll Filling:
Mix the brown sugar, softened butter, cinnamon, and nutmeg until smooth. Keep at room temperature until ready to use.
Dump the inflated dough out on a well-floured work surface. Fold into thirds and press flat. Then turn and fold into thirds again and press into a rectangle. Roll the rectangle out into a large 16 X 20 inch sheet.
Using a large flat spreader, spread the cinnamon filling over the sheet into a thin layer. Leave 1 1/2 inches bare (cinnamon-free) on one long edge. Be careful not to gouge holes in the dough. Starting at the cinnamon-covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Place a piece of parchment paper in a 9 X 13 inch baking dish. Then cut the log into 12 equal rolls. Tuck the loose end under each roll to secure it, and place them in the baking dish to rise.
Preheat the oven to 350 degrees F. Allow the rolls to rise for at least 30 minutes while the oven heats. Then bake for 20-25 minutes, until the edges are barely golden and the center of each roll is puffed high up.
For the Cream Cheese Frosting:
While the rolls are in the oven, beat the cream cheese, butter, vanilla, and powdered sugar together until completely smooth. The moment the rolls come out of the oven gently spread half the glaze over the tops and allow it to seep down into the cracks. Five minutes later, add more glaze if desired. Serve warm or at room temperature.
Notes: To prep ahead, make the dough the day before serving. Follow the instructions through cutting the rolls and placing them in the dish. Then cover the baking dish with plastic and refrigerate until morning. Set them out on the counter while the oven warms. Bake for approximately 30 minutes and glaze!
Beer Bread is so ridiculously easy and delicious. Friends tell me they made this years ago, so why have I never heard of it? It’s wonderful with soups and out of this world toasted! I’m not a beer drinker but had a few bottles in the frig from friend’s visits. Great way to use the beer and enjoy the tasty results! I love it toasted with peanut butter or jelly!
Beer Bread
INGREDIENTS:
Unsalted butter, for greasing the pan
Cornmeal
3 cups all-purpose flour (see Tip)
3 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons granulated sugar
1 (12-ounce) can beer (the blander the better)
2 tablespoons unsalted butter, melted (optional)
DIRECTIONS:
Heat oven to 375 degrees. Butter a 9-by-5-by-3-inch loaf pan and dust with cornmeal. For stovetop baking, use a heavy Dutch oven or similar pot that has been greased and dusted with cornmeal but not heated.
Mix flour, baking powder, salt and sugar and stir in the beer. Place batter in the pan. Oven baking will take about 35 minutes. For stovetop baking, cover the pan and place it on a heat shield over a low to medium flame and bake until a knife or cake tester comes out clean.
Remove from pan, drizzle with butter if desired and allow to cool completely before slicing. The bread has a texture similar to that of English muffins and tastes best toasted.
Tip
Three cups of self-rising flour can be substituted. Omit the baking powder and salt.
These applesauce muffins are delicious and were compliments of daughter, Megan. She has used the Deceptively Delicious cookbook since her kids were born and everything she has made is delicious. I especially liked the streusal topping. Yummy and great with a cup of coffee or a glass of milk.
Preheat the oven to 400 degrees Fahrenheit. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
To make the topping, stir together the oats, sugar, and cinnamon in a bowl. Stir in the margarine.
To make the batter, combine the flour, oats, baking powder, baking soda, and cinnamon in a large mixing bowl or zipper-lock bag and stir or shake to mix. In a second bowl, mix the applesauce with the milk, vegetable puree, sugar, oil and egg with a wooden spoon. Add the flour mixture slowly, stirring until just moistened. Do not overmix–the batter is supposed to be lumpy.
Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins, 18-20 minutes. Turn the muffins out onto a rack and serve warm or cool.
Our family stories are filled with memories of great good, many of which are family traditions handed down from our ancestors. Vianočka is a Czech/Slovak Christmas bread, similar to other Christmas breads that I enjoyed in my childhood. My Mother and later myself, would make a Norwegian version Julakake.
Global Slovakia hosted an online cooking class last December taught by Lenka of wanderingsenses.com, walking through the making of this delicious, light bread. This was the first time I ever braided a bread. It wasn’t perfect, but pretty good for a first attempt. As I was making, and later eating, this bread, it made me wonder if this was a bread that my Czech and Slovak ancestors would have made.
Vianočka
INGREDIENTS:
500g all-purpose or pastry flour
220-250g whole milk, at room temperature
30g fresh yeasts or 12g active dry yeasts
100g sugar, white
110g butter, unsalted, melted and cooled down
2 egg yolks, at room temperature
1 whole egg, at room temperature
8g salt
Zest from 1 lemon
2 tablespoons rum-soaked raisins, optional
1 tablespoon almond slices
1 whole egg, for egg wash
1 tablespoon powdered sugar, for dusting
DIRECTIONS:
1. Start with pre-hydrating your yeasts. In a small bowl combine together 100g of milk with 20g of sugar. Heat it up until warm (not boiling) and stir a couple times to dissolve the sugar. Mix in 12g of dry or 30g of fresh yeasts, cover the bowl with a clean towel/ clean plate and let it rest for ~ 10 minutes until frothy
2. In a meantime, in the bowl of your standing mixer or in any bigger mixing bowl combine together 500g of flour (sift the flour into the bowl), 80g of sugar, 8g of salt and zest from 1 lemon. Mix well with a spoon or whisk. Pour in 120g of milk (eventually you might add another 20-30g of Milk, depending on the texture of the dough), 110g of melted butter, 2 egg yolks, 1 whole egg and yeasts mixture. Start kneading the dough with a hook attachment or with your hand for approximately 8-10 minutes until fully incorporated, smooth, silky and not sticking to your hands or to the sides of your standing mixer. Try to resist from adding unnecessary extra flour to the dough. After a few minutes of kneading you’ll start strengthening a gluten and the dough will become more elastic and less sticky. Cover the bowl with a clean towel or plate and let it prove in a warm place for next 60-90 minutes or until double in size
3. Once the dough is well proved, it’s time to shape Vianočka. Divide the dough into 5 equal-size balls and if you’re using Rum-soaked raisins, divide them equally and incorporate into individual doughs at this stage. Roll each of 5 dough balls out into five equal-length coils (long ~ 40cm/ 16 inch). Braid 3 coils together into a tail and transfer it carefully on a sheet pan lined with parchment paper. Twist rest two coils around each other and place them on top of the three-coil tail and tackle to hold together. Cover your Vianočka with a clean towel and let it prove for the the second time for ~ 45 minutes to one hour
4. To bake Vianočka, preheat the oven to 400° Fahrenheit/ 200° Celsius. Brush your bread generously with an Egg Wash and sprinkle your Vianočka with some Almond Slices. Place it into the oven and immediately lower the temperature to 375° Fahrenheit/ 190° Celsius. Bake for ~ 35-45 minutes, depending on the size of your Vianočka Once baked, let it cool down, dust with some Powdered Sugar (if preferred), slice and enjoy with a cup of tea or coffee by itself or with a butter & jam on top
Fork Lore 