Traditional Irish Soda Bread

This is a traditional Irish Soda Bread. Soda Breads are the simplest breads to make. Only a few ingredients needs and most households have them in the cupboards. This is a recipe from Ballyvaugham,Co.Care Ireland. Traditional Soda Bread calls for Buttermilk or commonly known as Sour Milk in Europe.
 You want to make sure you do not knead or handle the bread. I use a medium round mixing bowl to  mix and then turn it upside down onto the Floured parchment paper lined baking sheet. Press it down to the 4cm thickness and then cut it, Place it in the oven right away cause the Soda starts working as soon as you add the buttermilk. You want the bread to continue to rise in the oven, therefore getting it in at the right time is essential for the bread. This is not a make ahead  a cooking bread. It is consider a fast bread.

The faster you work with it after added the buttermilk and better it will turn out.


IRISH SODA BREAD

6 cups Flour
1/4 teaspoon  Baking Soda
1/4 teaspoon Salt
1 cup Buttermilk


1. Preheat over to 400° F
once oven is heated( due to you need to gt the bread in the oven right away)

2. Put all the dry ingredients( Flour, Baking Soda, Salt) in a medium bowl, stir well.

3 .Make a well in the middle, add buttermilk in the Well, stir Vigorously til all flour is incorporated.

4. Turn out unto  a baking sheet lined with Parchment paper add a little floured to the paper, flatten out into a circle about a 4 cm thick ( one and a half inch thick)

5. With a floured knife make a crisscross cut in the middle.

6. Bake in the preheated oven for 40 minutes.

23 Days Holiday Cookies: Pfeffernusse

These are German cookies. I really love the Holiday cookies from Germany. Not so Sweet but a bit spicy.
I use a German flour base wafer ( German Back-Oblaten) on the bottom of the cookie.  They come in all sizes, I use the 3.5 inch ones.You do not have to have them. However I like to make them as Authentic as possible


Pfeffernuse

3/4 Cup Molasses
3/4 cup Black Forest Honey
3/4 Shortening
4 cups flour
1 teaspoon Baking Soda
1 teaspoon salt
1 teaspoon  Ground Allspice
1 teaspoon Mace
1/2 Black Pepper
1/4 teaspoon anise seeds, crushed
1 Large Egg, beaten

Combined Molasses and Honey in a saucepan,medium size.  cook on Low heat  stirring until heated, add the shortening. continue stirring until melted. remove from heat and cool to room temp.

Combine Dry ingredients; flour and Baking soda and next 5 spices  stir together well set aside

Now add the beaten egg to the room temp  Molasses mixture, and stir until blended.
 Pour into the flour mixture. stir just enough to blend it , let sit for 15 minutes.

shape into 1 in balls and put on a wafer disk ( if you a using them.
Place on the cookie sheet ( parchment lined ) or lightly greased. place 2inch apart.

Bake at 350°F 10 minutes. remove from cookie sheet and dip in sugar Glaze or Powdered sugar. cool on wired Rack. Store in cookie tin.

The Glaze:
Now to make the Glaze, allow the cookies to completely cool, I do the glaze the next day. 

1 cup powdered sugar, 1 tsp lemon extract and 1 and 3/4 Tablespoon and water.

put the sugar in small bowl,
measure the 1 tsp lemon extract out and put it into a Tablespoon measuring spoon, add water to fill up the Tablespoon.Pour into the sugar,  then add another Tablespoon of water.  stir with wire whisk until smooth.
Dip cookies into glaze til covered top and bottom, let sugar glaze dip off over bowl as much as possible, Put on a drying rack and continue til all cookies are coated.

I have to make one more batch of glaze to complete. It is best to make the glaze in two cause it dries fast.

Recipe copyright 2016 by "Auntie E Cookbook/EM Dubros"

Holiday extra's: Cheese Spreads.

 A party doesn't seem right without a Cheese Spread. As a Child and Living in Upstate New York, I loved Sharp Cheddar. It must be my taste buds. As early as I can remember I liked strong tastes. Port Wine Spread and Cheddar's were my favorites. I really never like the balls rolled in the nuts, Just the spread thank you. This recipe was created with that thought in mind. Need a sharp Cheese taste.

Sharp New York Cheddar Cheese Spread

8 oz of cream cheese
16 oz New York Cheddar Cheese
1/8 cup (2 tablespoon) of minced sweet onion
1 teaspoon minced garlic.
2 teaspoons Reduced Sodium Worcestershire Sauce
about 1/8 teaspoon (6 drops) of Tabasco Pepper sauce

 In a food Processor, chop the Cheddar til small bits. I use the pulse button.

In a mixer add the  Cream cheese, onion,garlic, Worcestershire Sauce and Pepper sauce. mix well. Add the cheese and mix on medium high until creamy. There might be some cheese bits still insight, that is okay. Just mix until it is mostly creamy.

transfer to a crock or small serving bowl. Refrigerate until you  serve it. allow to set out about 5 minutes before serving. Enjoy.

 Recipe copyright 2016 by "Auntie E Cookbook/EM Dubros"

 
 

Auntie E's Apfel Strudel

 My father has Diabetes so I have been trying to make things that do not have a high sugar impact. Using other lower Glycemic choices. This is a holiday favorite I had redone. the fiber will help with the Carbs and the add suger is low glycemic.

Auntie E's Apfel Strudel 

7 Granny smith apples cored and sliced. ,1/2 cup Diced Dried Dates, 1/2 cup Diced Dried Plums, 1 teaspoon ground Cinnamon, 1/2 teaspoon ground nutmeg, 1/8 teaspoon ground Allspice,2 Tablespoon Agave nectar, 2 Tablespoon Orange Pulp, 1/4 cup High pulp Orange Juice., 4 tablespoon Tapioca Flour., About 2 tablespoon of soft butter,  Pie dough recipe of your choice for a double crust.

Mix apples and fruit together with juice and pulp and the Agave nectar. Mix spices and flour together and toss into the apples, mix well.

Roll out  dough to about 1/2 inch rectangle the size of  10x14. (make two of these).
spread butter on dough,  place 1/2 of the apple mixture about 1/3 from the end ( long side is top).. fold  long 14 inch side over the  apples and then the top side. seal edges. brush with some soften butter. make about 4 short slit on top. You will have a 10 inch log.

Place on a Parchment paper lined jelly roll pan. Bake in a preheat over 425 for about 30-40 minutes, until golden Brown on top.

 copyright 2015 by "Auntie E Cookbook/M Dubros"

It's Valentines Day-Truffle time

That right, Truffles are the favorite for Valentines Day. You could stand in that long line at the Chocolate Shop for that fresh Truffle...Or...You could make your own. Really it only takes a little time with this recipe and I guarantee you will love them!

You will need:

2/3 cups Heavy whipping cream
1 teaspoon almond extract
1 tablespoon almond Honey
1 tablespoon Light Agave Nectar
16 oz of Dark Chocolate Chips( I use 60% cocoa bittersweet)

Now mix together first four ingredients and put in a small saucepan on Medium heat. You want to heat til just warm, before it comes to a simmer. Then add the chocolate chips. Turn heat to low and stir until all the chocolate is melted.

Remove from heat and refrigerate for 3 hours. Remove from refrigerator and with a small melon scoop, scoop into ground almonds or powder sugar. What ever topping you like. Will keep in the refrigerator for a couple days. Can be frozen in airtight container for up to 3 months.

These are about 50 calories per truffle .

Thursday's the Potluck Club.-Sugar cookies

These are the best I've had in a long time. Very easy to make.


Sugar Cookies-
(can be rolled out or pressed into a shaped cookie pan).

You will need:

1 cup butter, softened
1 1/2 cups fine Raw sugar
1 egg, beaten
1 + 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 +3/4 cups Flour
1 teaspoon salt.

Preheat oven 350 degrees Fahrenheit

In large mixer bowl, cream together butter and sugar
Add egg and extracts, mix well
combine flour and salt and add to creamed mixture
continue mixing until forms a ball.

remove from Bowl,

• First option; Press into lightly buttered form pan.
• Or your second option; place in plastic wrap and Put in refrigerator for about 30 minutes. Take out and roll out to 1/2 in thickness, using cookie cutters cut into patterns. place on Silicone mats or parchment papered line cookie sheets.

Now my hint on rolling--- I use nonstick aluminum foil on the bottom and a plastic wrap on the top.

Critter demonstrating for you.

Bake at 350 degrees F. In form pan for 8-10 minutes. If you roll them 7-8minutes or until brown around edges.

Cool completely on Wired rack. Then use cookie icing and decorate as you wish.

Thursdays Holiday Flare- Holiday Traditions

From Morning traditional food to the night time treats, there is always that family tradition recipe. The one that is a must every year at this time of year.
For us it is a Danish Puff that my hubby's mother made each year at Christmas(I will linked that one for you). Now for me it is Stollen. While living in Germany I fell in love with the Treat.

German Stollen (Weihnachtsstollen)

(recipe from Breslau an area in Silesia[Germany] Now part of Poland)

About 7 cups of White Bread flour
1 Tablespoon of flaked sea salt
7 packages(171/2 teaspoons) Active dry yeast.
1 1/4 cups granulated sugar
2/3 cup lukewarm milk(95F-105F)
2 cup blanched almonds-chopped
4 cup Raisins
2 cup candies candied citrus peel
1 cup Currants
1 Tablespoon grated Lemon rind.
2 teaspoons freshly grated nutmeg
3/4 teaspoon Ground Cardamom
1 3/4 cup unsalted butter-softened
6 large eggs-lightly beaten
unsalted butter for brushing- this could be about 3 cups.
confectionery sugar for dusting.
Two large heavy baking sheets lined with 3 sheets of Parchment paper.

1. In a large mixer bowl mix dry yeast and 1 Tablespoon sugar and add to Lukewarm milk. Let stand for 5 to 10 minutes until foamy.
2. Sift flour into large bowl and set aside.
3. Mix the Fruits and almonds together add 2 tablespoon of flour, coating the fruits and nuts. Stir in spices. Set fruit mixture aside.
4.To Yeast mixture add a little of the flour to make a thick paste. Sprinkle top with a little flour, cover with cloth and place in a warm place for 20 minutes until Spongy.
5. Add the rest of the sugar to the sponge, stir. Add the softened butter mixer on a folding setting of mixer using a batter paddle. Change paddle to dough hooks. Fold 6 cups of flour in to the sponge, one cup at a time. Continue folding until flour is almost mixed in.
6. Add beaten eggs, about 1/2 cup at a time. folding well each time.[If dough is too sticky add 1 Tablespoon reserved flour at a time. If dough to too dry add 1 Tablespoon milk at a time]. continue to fold until dough is still soft and holds it's shape.
7. Turn out onto a well floured surface and knead until Blisters start to appear (about 10 minutes). Pat into a 18"x12" shape and about 3/4" thick.
8.Sprinkle one fourth of the fruit Mixture on top. Start folding in this pattern:
The Folding Pattern

• Fold the short to the other
• Next fold the long sides to meet in the middle
• Fold the ends in.
• Fold the right half over the left half, making to small rectangle package.
• Give the Rectangle a quarter of a turn.
• Press on the package out into a 18"x12" shape again. ( flouring surface as needed)
• Spread another quarter of the fruit mixture in to center and repeat Folding Pattern above. do this four times.
• Then fold over two more time pressing gently, turning after each fold over itself.

9. Now shape dough into a ball, return to a lightly buttered bowl. Sprinkle top with flour cover and set in a warm area for 2 hours.

10. Turn dough out onto a floured surface. Knead lightly one minute. Divide dough in half. Pat each half in a 10"x6" rectangle, about 1 3/4" thick. with short side facing you fold in bottom third in and top third down, making a three layered rectangle. Round ends to form a nice shape.

(a photo to help in this fold).

11. Place stollen on prepared baking sheet.( If you are not using a heavy baking sheet, use a another baking sheets under the main one, this will prevent the bottom from browning too much.)
12. Cover each Stollen with a dry dish towel and left rise for 2 hours in warm place.
During the last 15 minutes of rising Preheat oven to 325F.
13. Bake in middle of oven for 45 minutes. Then cover with foil, turn pan around and continue to bake for 30 minutes. Until Stollens are golden brown and Firm to the touch, and an inserted skewer in the center should come out clean.
14. Immediately brush 1/2 cup of melted butter on each Stollen. Let it soak in. Transfer to wired rack- cool completely.
15. Once cool wrap in foil and leave at room temp.
16. The next day, preheat over to 350F, place wrapped Stollen on Baking sheet for 10 minutes.
In the meantime melt 1 cup butter. Remove Stollen from oven, unwrap and brush with butter until they will not absorb any more. cool completely on wire rack.Wrap in New foil
17. Repeat the process in 16 for the next two days. On the last day brush the bottom of the Stollen with the butter.
18. When the Stollens have cooled , Sift a thick layer of confectioners sugar over the tops.
19. Keep the Stollen in a cool place , but not the Refrigerator, for at least 2 weeks
20. Use within six weeks.

A Printable version

Thursdays Holiday Flare- Appetizers

We need to prepare for those Holiday parties coming up. The next three weeks will be filled with them. Our schedules will be filled with Family and Friends party time. Now we must always bring a little something, for you know it is always nice to have something we know you will eat!
So for today's entries we will link up our... Favorite Appetizers.
Here is one I like to bring.
Just think 1920's and the Great parties and food there were. Now let's step back in time and make a....

Vintage Cheese Ball.

We will need:

1(8oz) package of Cream cheese,Room temp.
1 cup Vermont Sharp cheddar cheese, shredded
1 cup Mild cheddar cheese,shredded.
1 Tablespoon minced Onion.
1 teaspoon Worcestershire Sauce
Dash of Garlic powder
Dash of Tabasco Hot sauce.
1/2 cup chopped Pecans
3 Tablespoon Fresh Minced Parsley

1. Beat all cheeses in mixer on Medium speed until smooth and creamy.
2. Stir in Onion,Worcestershire, Garlic powder and hot sauce, mixing evenly
3. Divide mixture in half. Shape each one to your desired shape ( trying a bell, Holly ball or snowman)
4. Combine Pecans and Parsley, mix together well.
5. Roll the cheese shapes into Pecan mixture
6. Chill for several hours.
7. Serve with associate Crackers.

Recipe Printable View(without graphics)


You can still link up your Desserts, Side Dishes, Breads,Main Meats, & Cookies.Just click on the category you wish to link a recipe. All entries will be taken until 25th December. voting starts on the 26th and last through the 31st of December 2010. winners will be notified by e-mail. Be sure to check out the Contest rules so you will not miss out.

Thursday Holiday Flare- Cookie time

It is time to link up your favorite cookie recipe.
We are still in the contest phase. You can still link up your desserts, main dishes, side dishes and bread. Just choose the appropriate colored link above and link it up. You will be able to come back until December 25th to link up, Then on the evening of the 26th voting will begin. Oh I hope you will come back to vote. for more info on the contest see the side bar "Holiday Flare Contest Rules".

I think you will love this recipe. It has become the holiday cookie in our family. As I stated before this is the one in the 1992 SouthenLiving Annual Cookbook. I sent it in the they published it that same year I created it.


Almond Snaps
1/2 cup shortening
1/2 cup Almond paste
1/2 cup Sugar
1/2 cup Firmly Packed Brown Sugar
1 large egg
2 tablespoon Milk
1 teaspoon vanilla extract
1 3/4 cup All-purpose flour
1 teaspoon baking soda
1/2 teaspoon Salt
1/4 cup Sugar

Beat shortening and almond paste at medium speed with an electric mixer. Add 1/2 cup sugar and the next 4 ingredients, beating well. Combine Flour,Soda, and Salt: Gradually add to shortening mixture, mixing well.

Roll into 1-inch balls; Roll in 1/4 cup of sugar, and place 2-inch apart on lightly grease cookie sheets (Nowadays I use a silicone mat-no greasing necessary).
Bake at 375 Fahrenheit for 12 to 14 minutes or until lightly browned; cool about 2 minutes on cookie sheets. Remove to wire racks to cool.
(We have a hard time letting them cool! They get eaten warm in our home).

Orange Cranberry Relish

I have been busy cooking for our Thanksgiving Menu. Here is one of the recipes.
This is a very easy recipe. Created for Thanksgiving 2010 to be served at the Celebration dinner.

Orange Cranberry Relish
1 bag(12oz) of Whole Fresh Cranberries
2 cups sugar
1 1/4 cups of Water
Zest of one Large orange
Juice of one Large orange
2 cinnamon sticks
2 Tablespoons or 1 small envelope of Knox Unflavored Gelatin)

Put fresh cranberries in medium sauce pan. Add Water and zest and orange juice.
Bring to a boil, covered. boil for 5minutes or until all the cranberries have popped. do not stir during this process.
Add sugar and cinnamon sticks. cook uncovered for 20minutes.
Remove cinnamon sticks
Add gelatin, by sprinkling it on the top and stirring in. Bring back to a boil for 1 minute.
Remove from heat, pour into a dish and bring to room temp. Cover and Refrigerate and serve cold.

copyright 2010 by"Auntie E CookBook/MDubrosky"

Friday's Question? Holiday Recipe Contest

Well I have to say I'm a little down today. For three weeks now, I have been trying to generate a little fun. However It looks like I am the only one have it. I thought Maybe I should ask the question before I go mad......

Is anyone interested in my Holiday flare Recipe contest?

You see I am having one as a write this. It is suppose to last for seven more weeks.
The prizes are:

First place: 50 dollar visa gift card.
Second place a 25 dollar visa gift card
Third place a winter soy fragrance candle in a beautiful reusable container.

I try to make the rules easy, so we can enjoy our holiday and not be so time consuming on the entry rules. I waited to list the prizes til now, Maybe I should have done that earlier.
The contest winners are decided on a voting system. Anyone can come and vote on their favorite dishes, they do not have to enter one. My entries will be voided, as I add mine just to have some links showing. Once cooks start adding their links, I will not be adding mine. I will just post my recipe for the week.

So the question comes down to......

Are you Interested in this Holiday Flare Recipe Contest?

for more Aloha Friday questions, visit An Island Life

Holiday Blueberry Scones- Bread Week!

Welcome to Thursday Holiday Flare,
This weeks category is Breads.

Oh those holiday breads,so many to choose from. This year I wanted to do a Breakfast Scone.
I love scones with a cup of coffee or tea. Scones are really easy to make. Do not have much prep time and the cooking time is about 30 minutes. Time to make and have in the oven before the folks are up. I guarantee that the smell will get everyone up and going.

Holiday Blueberry Scones.Photo scones shown with Cranberry cream cheese

Preheat oven to 350 Fahrenheit.

2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
4 Tablespoons fine organic sugar
1 Tablespoon Cinnamon

• in a large bowl Mix the above ingredients together I use a whisk, to get it some air.

114gm Cold unsalted butter(about 1/2 cup)

• with a pastry cutter, cut the butter into the flour mixture. just until incorporated well.

Mix together in a small container.
1 cup Fresh buttermilk
1 large Egg.

Beat well.

• make a well in the flour/butter mixture.
  
• Pour the buttermilk mixture in the well.
  
• With a wooden spoon start at the sides and fold in, continue until all the milk is incorporated in flour mixture. DO NOT OVER MIX.

Fold in 3/4 cup Frozen blueberries.

• Turn out unto of floured surface.
  
• Pat down to about 1 inch thickness.
• Cut into squares and then cut the squares in half diagonally.
  
• You will have 12 pieces.

Line a jelly roll pan with Parchment paper and transfer square using a flat spatula on to pan. leave as lest a inch around each one.

• Cook at 350 F for 30 minutes.

Now it's time for you to link up your Holiday Bread Recipes. Remember leave a photo and the recipe link. Voting will open tomorrow. Remember your can still link your holiday Desserts and Side dishes up, just click on the Holiday flare link under the blog title. That will bring up the other links.
Want to join in, grab the Holiday Flare button on top side bar, check the rules and enter your recipes on the appropriate links.

Any one can come back to vote on their favorite ones. You are allowed to vote up to five times on each category. Only one vote per recipe will be allowed. Be sure to check back on Monday for Coffee time and the next weeks category.

Recipe Printable View- no graphics.

Thursday's the Potluck Club.-Side Dishes.

It is that time for Holiday Flare. We have four weeks until Thanksgiving, five weeks til Hanukkah, eight weeks before Christmas and nine weeks to New Years. Now where has the time gone? Before you know it we will be in full swing of the holiday seasons.
This year each week will be a theme week. Thursday's the PotLuck Club will be Thursday's Holiday Flare for the next nine weeks. I will start the week with a Thanksgiving side dish. Have one? Link it up below. For this one I will use a thumbnail link. You can post a photo with the recipe's name. For the whole holiday Season I will put a Recipe Holiday Flare link in the side bar. That way every one will be able to get to all the recipe Links in one click (I will start that next week). You can view it as a holiday resource page leading you to all the holiday flare recipes from around the world. I am so looking forward to trying some new dishes this holiday season.
So let's start sharing those recipes and have a marvelous a Holiday Feast!