Irish soda bread recipe is easy to make and delicious


Here's an Irish Soda Bread recipe for B.L. McClean of Phoenix. This one is from Jane B. Clemmens of Towson. McClean wanted a recipe that used buttermilk instead of yeast. Jane says the recipe is very easy to prepare.

Irish Soda Bread

3 cups flour

2/3 cup sugar

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon caraway seeds

1 1/2 cups raisins

3 tablespoons margarine or butter, melted

2 eggs, well beaten

1 1/2 cups buttermilk

Mix dry ingredients together. Combine with wet ingredients and mix well. Pour into greased tube pan. Bake for one hour at 350 degrees.

Dorothea Ogle of Baltimore sent us this recipe.

Irish Soda Bread

4 cups sifted all-purpose four

1/4 cup sugar

1 teaspoon salt

1 teaspoon baking powder

2 tablespoons caraway seeds

1/4 cup butter or margarine

2 cups raisins

1 1/2 cups buttermilk

1 egg

1 teaspoon baking soda

1 egg yolk, beaten

Sift flour, sugar, salt and baking powder into mixing bowl; stir in caraway seeds. Cut in butter until mixture looks like coarse meal; stir in raisins.

Combine buttermilk, egg and baking soda; stir into flour mixture just enough to moisten dry ingredients.

Turn onto floured board and knead lightly until dough is smooth. Shape in a ball and place in a greased two-quart casserole. With a sharp knife, cut a four-inch cross about one-half-inch deep in center of dough (this makes a decorate top.) Brush with egg yolk.

Bake in moderate oven about one hour or until a cake tester or wooden pick inserted in center of loaf comes out clean.

Cool bread in casserole for ten minutes; remove. Cool on wire rack before cutting. To serve, cut down through loaf to divide in quarters; thinly slice each quarter. Makes one loaf.

Here's a chocolate caramel recipe for Louise Rentz of Catonsville. Frances Miller of Baltimore sent us the recipe. Frances writes that her family has been making this recipe for many years. "My children call them 'Grandma's Candy' because my mother always made them.

Chocolate Caramels

2 1/2 tablespoons butter or margarine

2 cups brown sugar, packed

2 tablespoons dark karo syrup

1/2 cup milk

4 squares unsweetened chocolate

1 teaspoon vanilla extract

Melt butter in heavy saucepan. Add sugar, syrup and milk. Bring to boil. Add chocolate and stir constantly until chocolate is melted. Cook over medium heat until mixture forms firm ball in cold water. Add vanilla and pour into greased pan. Cool and cut or break into pieces.

Hilda Rund of Baltimore had asked for recipes for instant pumpkin pie. This recipe, while not instant, is very easy and uses several shortcuts, including a ready-made pie shell. This recipe is from Pet Inc. For more recipes send a self-addressed, stamped envelope to Pet Inc., P.O. Box 66729, St. Louis, Mo. 63166-6729..

Famous Pumpkin Pie

1 deep dish pie crust

2 eggs, slightly beaten

1 can (16-ounce) solid pack pumpkin

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1 can (12-ounce) evaporated milk

Frozen whipped topping, optional

Preheat oven and baking sheet to 375 degrees. Remove pie crust from freezer. Meanwhile, combine filling ingredients in order given above. Recrimp edge of pie shell to stand one-half-inch above rim. Place pie shell on preheated baking sheet. Pour filling into pie crust. Bake in the center of oven on preheated baking sheet for 70 minutes or until knife inserted in cneter comes out clean. Cool on wire rack. Garnish with whipped topping, if desired. Makes eight servings.

This pumpkin crab soup recipe is from Patricia R. Romefelt of Hunt Valley. The recipe is for Teresa Evans, of Baltimore.

Pumpkin Crab Soup

4 tablespoons olive oil

1 clove garlic, peeled and crushed

1 stalk celery, minced

1 medium yellow onion, peeled and coarsely chopped

1/3 cup flour

1 quart chicken stock (or canned chicken broth)

1/4 teaspoon allspice

1/8 teaspoon mace

1 tablespoon Worcestershire sauce

Dash Tabasco sauce

1 cup frozen squash

1 cup canned pumpkin

1 cup whipping cream

Salt and pepper to taste

1 pound crabmeat, backfin

DHeat the oil in a four-quart pot. Saute the garlic, celery and onion until the onion is clear. Add the flour, cooking and stirring to form a roux. Whisk in the stock until the mixture begins to thicken. Add the remaining ingredients except the cream, salt and pepper and crabmeat. Simmer, covered for one-half hour, stirring often. Add the cream and season to taste with salt and pepper. Add the crabmeat and heat for just a few minutes. Do not overcook. Serve immediately.

If you like you can add a small amount of freshly grated ginger.

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