Irish Soda Bread

Ahhhh yum!  We did end up having a St. Patrick's Day feast, even if it was a day late!  To go along with the corned beef and cabbage, I made this soda bread.  The kids liked it and gobbled it up, but I think there are better recipes out there.  Until next time, I'll record this recipe here, but it may be updated with a better one next year!  Once again, Mom sent this recipe to me because someone had made it for work (she sends me all of her favorites other people make)!  The recipe was in an article (I'm not sure which magazine.)  In the description, however, there is a link for www.spatulatta.com

5 C all-purpose flour
1 t baking soda
1 t salt
5 t baking powder
1 stick butter-- softened
1 1/4 C raisins
2 eggs
3/4 C sugar
1 1/2 to 2 C buttermilk

1. Preheat oven to 375.
2. Mix the flour, soda, salt, and baking powder in a large bowl.
3. Unwrap the butter and set the wrapper aside to use when greasing the cookie sheet.  Mix the butter in with a spoon.
4. Add the raisins, eggs and sugar.  Mix ingredients in well.  At a certain point, you'll have to start using your hand.  Scoop the dry ingredients up from the bottom of the bowl and gently push into the dough using your closed fist.
5. Next add the buttermilk in a little at a time.  This is a good two-person job (although not required).  One person mixes the dough while the other slowly pours the buttermilk.  Stop when the dough becomes sticky.  Take the dough out of the bowl and put it on the board sprinkled with flour.
6. Knead the dough 10 times.
7. Cut the dough in half and shape it into 2 round loaves.
8. Use the butter wrapper to put a thin layer of butter on the cookie sheet.  Place the dough on the greased cookie sheet.
9. Score the top of the bread across the middle one way, then across the other way.
10. Put the bread into the oven and bake 45 to 60 minutes or until the bread is a nice nutty brown.
11. Bread is done when a skewer or knife comes out clean.
12. Cool slightly before serving.  Serves 12.

Note:  Although the directions look long and complicated (I typically ignore recipes with more than 4-5 instructions), this recipe was quite easy to do.  So, don't be afraid of it!  Also, I think the way it was made was backwards from the way I'm used to making bread, but it worked, and really wasn't near as messy.

Strawberry Muffins

These were taken off the lid of a StonyField Farms yogurt container.  They also have a website, which I haven't perused in a while full of great recipes.  You may be seeing more of their recipes soon!  We love yogurt, and really can't keep enough of it in the house.  I love that these muffins use whole wheat flour as well-- it speaks to my fiber lovin' heart!  These were moist, delicious, and gone in a flash!

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking soda
2 eggs
1 cup Stoynfield lowfat plain yogurt
1/4 cup butter, room temperature
1 teaspoon vanilla
1 cup chopped strawberries

Preheat oven to 375°F. Grease a 12 muffin tin or line it with paper baking cups. In a large bowl, sift together flour, sugar and baking soda. In another bowl, stir together eggs, yogurt, melted butter and vanilla until blended. Toss the strawberries with the flour mixture. Pour the egg mixture into the flour mixture and stir until the flour is just moistened. The batter will be lumpy. Spoon the batter into the muffin cups. Bake for 20 ? 25 minutes, or until the tops are golden brown. Yields 12 muffins. 

Peach-Nectarine Muffins

I love peaches and nectarines and can't wait for their season to get here.  Unfortunately (or fortunately) my kids don't seem to share the same love affair I have with them.  Weird kids, I know.  So, last season, I found this recipe to use up some of the hoards of nectarines I had on hand before they spoiled.  I found the recipe on allrecipes.com.  The recipe was good unaltered.  It could be "healthed-up" a bit, however, by using whole wheat flour (or at least half all purpose and half whole wheat) and perhaps trying to use light vanilla or plain yogurt or applesauce in place of the oil. Otherwise, it is super yummy as written, and has been a great treat for everyone here!

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 large ripe peach - peeled, pitted and diced
• 1 very ripe nectarine, pitted and diced
• 1 tablespoon brown sugar

1. Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners.
2. In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin.
3. Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.

Cream Cheese Carrot Muffins

These muffins were quite literally almost gone before leaving the oven! Okay, not quite, but I'm pretty sure the kids were putting names on each of them to make sure they'd get some.  Another great recipe from Full Bellies Happy Kids.  When I make them again, I will try substituting Oikos yogurt for the oil (or any yogurt I have lying around) and MAYBE (if i'm feeling daring at all) decrease the amount of sugar in them.  Otherwise completely, perfectly, YUMMY!

1 can (15 ounces) sliced carrots, drained
1-3/4 cups all-purpose flour
1 cup sugar
1-1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground allspice, cloves and nutmeg
egg
1/3 cup canola oil
FILLING:
1 package (8 ounces) cream cheese, softened
1 egg
1/4 cup sugar

1. Preheat oven at 350°.
2. Place carrots in a food processor; cover and process until smooth.
3. In a large bowl, combine the flour, sugar, baking soda, salt and spices.
4. In a small bowl, whisk the pureed carrots, egg and oil; stir into the dry ingredients just until moistened.
5. Fill 12 greased muffin cups one-third full.
6. In a small bowl, beat the filling ingredients until smooth.  Drop by tablespoonfuls into the center of each muffin.
7. Top with remaining batter.
8. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Yield: 1 dozen.