Irish Soda Bread! with dried cranberries!!!!!

The Top of the Morning to Everyone!!!   This was my first attempt to make this soda bread.  No yeast was involved.  Yay!  Enjoy!!

Happy Baking from my kitchen to yours,

1/16/14

This bread is delicious warm or at room temperature.  If you have leftovers toast the next day!

I came across this recipe in the Dash section of the local newspaper.  I adapted this to my liking whereas I used dried cranberries instead of raisins and soured my milk. 

2 cups flour

5 T sugar, divided

 1 1/2 tsp baking powder

1 tsp. salt

3/4tsp. baking soda

3 T cold butter, diced

1 cup buttermilk( I soured 1%  milk with 1 tsp. white vinegar)

2/3 cup raisins(optional cranberries)

Preheat oven to 375 degrees

Coat a 8 or 9 inch round pan( I used a bread pan) with  cooking spray.  In a large mixing bowl, combine flour, 4 T sugar, baking powder, salt, and baking soda.  Add butter, rubbing it into flour mixture with your fingers until a coarse meal forms.

Make a well in center of flour mixture.  Pour in buttermilk ad stir to blend.  Stir in raisins.  Flour our hands and shape dough into a ball.

Transfer dough to pan and flatten slightly(not all the way to edges of pan).  Sprinkle with remaining 1 T sugar.

Bake for 40 minutes or until a toothpick inserted into center of bread comes out clean.

Remove from oven and let sit for about 10 minutes; transfer to a rack to finish cooling.

***Note:  I substituted dried cranberries for the raisins.


3/10/13

3/17/20

3/17/24

 

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Dave’s Irish Raisin soda bread

This is My friend Jo Ann’s  husband’s  recipe and I’m sharing this as an option to an Irish bread I have made in the past.  This was moist and tasty! And really so much tastier.  I think soaking the raisins before really made a difference.

Yummy!

I followed Dave’s recipe but I did not  have small bread pans so the second one was skimpy!  Still yummy!

Note:  2021/2/27...The above loaf was made in one pan as opposed to two smaller.  Baking time was increased by 10 minutes.

Note:  second loaf I topped with cinnamon sugar.  It’s was good too!

***Hubby suggested a drizzle of vanilla icing to add a top of sweet!

12/29/20 original 

12/29/20

Nectarine Bread

This bread is delicious but the next time I make it and I will; I will add 1/4 cup of regular sugar to the recipe along with the brown sugar or possibly cutting back on brown sugar to 1cup and adding 2/3 cup of regular sugar.

I think it was sweet enough but adding just a little of regular sugar might be the key.

M.j.

Before

After

***I did not have peaches so I substituted sliced and chopped nectarines.  Very good !  Peaches next time!

• 5 fresh ripe, but not too soft, peaches (the peaches shouldn’t be too big – approx 3 ½ to 4 oz each - otherwise it can make the mixture too wet. You need to have about 16 oz of peach pieces after you’ve chopped and removed the stones).
• 1 large egg
• 2/3 cup light brown sugar plus one heaped tsp for sprinkling) Note:  I would also add 1/4 cup regular sugar.  
• ½ cup + 2 tsp (130ml) virgin coconut oil (or vegetable oil), melted
• 1 tsp vanilla extract
• 2/3 cup ground almonds
• ¾ cup buttermilk
• 1 and 2/3 cup all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda

Glaze:

1 tsp. Butter

1 tablespoon milk

Melt in microwave 

Remove from microwave add 1tablespoon brown sugar.  Whisk, add 1 to 3 Tablespoons powdered sugar.  Whisk to desired consistency.  Brush over warm cake.

***Note: I added the glaze the next day but you can add it to the bread while it is slightly warm but not hot! 

Preheat the oven to 350F and line a 1lb loaf tin with baking parchment. Make sure there’s enough baking parchment so that you can pull the cake out using the parchment for handles. Put to one side.

Chop two of the peaches into slices and put to one side. Chop the other three peaches into small chunks. Put to one side.

Mix the egg and sugar in a large bowl. Add the oil (if using melted coconut oil make sure it’s not too hot or it’ll cook the egg) and stir. Add the vanilla, ground almonds and buttermilk and stir again. Finally add the flour, baking powder and baking soda. Mix together until combined, then stir in the chopped peaches. Pour into the prepared baking tin.    Arrange the peach slices on the top of the loaf. Sprinkle with 1 tsp brown sugar. Place in the oven to cook for 5o to 60 minutes or until a toothpick comes out clean.  ***Note:  My bread took 15 minutes longer to bake than recipe called for.  Remove from the oven and let cool in the loaf pan for 10 minutes before removing to continue to cool on a cooling rack.

When the loaf is cooling, prepare the glaze. Add the butter and milk into a bowl and heat in the microwave for a few seconds until it’s hot. Stir in the brown sugar until it dissolves. Add in 3 tbsp confectioner’s sugar and whisk to combine. Add in more confectioner’s sugar, a spoonful at a time, to make a thick paste.

***I store my leftover peach bread in the refrigerator so you may like to try some spreadable cream cheese to garnish it.  It really compliments it fabulously.   Absolutely devine! 

Yummy and very easy to make.  No electric mixer needed!

Adapted from Simply Stacie.com

Pineapple Coconut Brulee Bread Pudding

Broil to get the crispy brown/golden top. Be careful Broil on low a few minutes as in 2....

I don't know if it's winter and being in the house a little more makes me want to bake but ever since I had a  taste or two of this dessert at a restaurant when we were away, I was determined to make one similar.

I checked out the web and found a few recipes that seemed to be on the right track so combining a little from this and a little from that I developed this recipe to share with you.


Hubby and I really like to have a dessert after a meal. Well hubby does and I like to taste it at least by a spoonful or two but this one I had to practically plead (kidding) with him for a few more spoonfuls.

It was made in a ramekin so there was not a whole lot so needless to say I had just enough to crave it from the moment we left the restaurant.

Here's my recipe.  I made it in a bread pan because quite honestly there are only two of us and if I had made more I could not stop eating it and that is NOT a good thing!

1/8/18

4 cups of broken in pieces french bread. It was not super soft
4 T melted butter
1/2  cup coconut
1-8 oz. drained crushed pineapple
4 eggs beaten
2 cups heavy cream
3/4 cup sugar
1/2 tsp. cinnamon
2 tsp. vanilla (madagascar)extract

2 T Turbinado sugar for topping

Butter generously the bread pan.  In a large bowl place bread pieces,melted butter, drained pineapple and coconut. Toss together. I used my hands

In another large bowl place eggs,sugar, vanilla and heavy cream. Whisk until blended. I did it several times.

Place bread mix into buttered bread pan. Slowly pour cream mixture over bread. With a spoon push gently down on bread so as all bread it pretty much covered with the cream mixture.

Cover with plastic wrap and allow to set on counter for 30 minutes or refrigerate overnight.

Heat oven to 325 degrees

Remove cover and place bread pan in a water bath(a pan larger than your bread pan) filled with warm water.  

 Bake for "approximately" 50 minutes or until the center jiggles slightly. Remove from oven . Sprinkle with Turbinado sugar and broil on low for 2 to 4 minutes..WATCH CAREFULLY SO AS NOT TO BROWN TOO MUCH.  

Allow to cool for at least 10 minutes. It needs to set slightly and enjoy. It's awesome...YUMMY!

I had to try it while quite warm so allow it to set for more than ten minutes if you an WAIT...lol

Note: You can certainly make this recipe using whole milk, half and half or a mixture of the two. I used all heavy cream because I wanted a real custard type cream mixture entwined with the bread.

3/24/19 original

Broccoli cheese muffins

Easy baking Broccoli cheddar muffins.

Slowly getting back into the swing of things.  It’s driving me crazy to stay in and today’s lunch was marinated varieties of olives,roasted red peppers and these muffins.  Yummy!

***FYI:Add more cheddar cheese.  Mine was mild cheddar and I thought it could have used more flavor.

***FYI:  I used muffin liners.  Easy clean up!

•  1 package (8-1/2 ounces) corn bread/muffin mix
• 3 cups frozen chopped broccoli, thawed and well drained
• 4 large eggs, beaten ( I used a whisk)
• 1 cup shredded cheddar cheese
• 1 small onion, chopped ( I used onion powder)
• 1/4 cup butter, melted

In a bowl, stir all ingredients just until combined. Fill greased muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm.

Cranberry or Blueberry Cream Cheese loaf

Updated photo (3/18/23) as well as I only made one (1) loaf today so I cut the recipe (in half )and substituted blueberries for fresh cranberries.  I did use the dried cranberries as per original recipe.

Delicious!

I can’t believe we’re half way through September already.

Summer is but a memory and cool crisp air is just around the corner.  I think a few new recipes are about to be made because I'm starting to get my mind on baking.  Quick breads have always been favorites for me.  Scones, blueberry muffins, banana bread and cinnamon streusel bread are some of my favorite recipes..They're great for morning grab and go meal satisfiers.

Note:  I used a 9” x 5” loaf pan.

Today’s yummy recipe is a new one and it has cream cheese in it. I had several bags of frozen cranberries in my freezer so by making this recipe I was able to free up a little freezer space while enjoying a freshly baked cake like loaf.

 Moist and buttery tasting this is a definite keeper.  Brunch, Breakfast or just because you're craving something sweet but not too sweet to satisfy your sweet tooth craving.

The original recipe called for all fresh or frozen cranberries but I adapted it to my way by cutting back on the fresh/frozen cranberries and adding some dried cranberries for sweet and using a bit less sugar.  It turned out perfect!

Yummy!

2 cups flour
1 1/2 tsp. Baking soda
1/2 cup dried cranberries
1 cup fresh or frozen cranberries
1 1/2 cups sugar
1 cup (2 sticks)softened butter(I used salted butter) If using unsalted butter add 1 tsp. salt to recipe
1-8oz. Softened cream cheese
4 eggs room temperature
1 1/2 tsp. Vanilla

Using an electric mixer mix sugar, softened butter and softened cream cheese.   Add vanilla and eggs one at a time while beating.

In another bowl place flour and baking soda.  Stir.  Slowly add flour mixture to butter mixture beating slowly to all is incorporated.

With a large spoon gently fold in dried and fresh cranberries.

Grease two loaf pans with cooking spray.  Slowly spoon mixture evenly into two loaf pans.  Making sure to spread evenly.

Bake 350 degrees in center rack approximately 50 to 60 minutes until toothpick in center comes out clean. 

Delicious and hard to resist eating one slice.  Enjoy!  We definitely did!!!!!!

Strawberry Bread

New recipe!  Yummy!

Strawberries were on sale so it’s fresh strawberry bread.

Not too sweet just perfect!

I cut it while still warm so I suggest waiting until completely cooled before slicing with a serrated knife as you would slice regular unsliced bread..

A little FYI:  I decided to toast a slice the next day and buttered it.  What a great breakfast food!

• 3/4 cup granulated sugar
• 1/2 cup milk
• 1/2 cup oil
• 1 large egg
• 1 teaspoon vanilla extract or almond extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder** (see notes)
• 1/4 teaspoon salt
• 2 cups diced strawberries
• 2 tablespoons all-purpose flour

For the Glaze:

• 2 cups powdered sugar
• 2 tablespoons melted butter
• 1/3 cup finely diced strawberries
• 1/2 teaspoon vanilla extract or almond extract
• 1-2 tablespoons heavy cream or milk**(optional)

Preheat the oven to 350 degrees.

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.

In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.

Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 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.

To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.

Once the bread is cool, spread the glaze on top of the bread. Slice and serve. 
Note: I did not make the glaze.I cut back on sugar and used vanilla extract.
Enjoy!

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