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Hi all! Molly and Schrodinger here, with this week's recipe from CrossWinds Books. It's spring, supposedly. The calendar says it's spring, but there's still a bite in the air, and it SNOWED last week!
I like snow.
I know you do, Cat, but not all of us want it in April.
Why not?
Because it's SPRING and it's not supposed to snow!
Why not?
You know, living with you is like living with a three-year-old sometimes. Now hush and let me finish. Anyways, it snowed, and I wanted something comforting. So I dug out an old family recipe. In our kitchen, this is Gram McFarland's Soda Bread. If you make it the truly traditional way, you do not use a bowl. It's all mixed on the kitchen counter. It's super easy, and once you have it, you will never go back to the stuff they sell in the grocery stores as "soda bread" again.
Gram McFarland's Irish Soda Bread
4 cups unsifted flour
1 tsp baking soda
1/2 tsp salt
1 cup raisins, soaked 15 minutes in boiling water and drained
1 1/2 to 2 cups buttermilk
Mix dry ingredients. Add drained raisins. Begin blending in buttermilk, starting with 1 cup, adding up to 1 more cup until dough holds together in a ball. Place in ungreased 8 inch cake pan. Press ball down and cut an "X" in the top. Bake in 425 degree oven for 45 minutes. Let cool before eating - the raisins take a very long time to cool and could burn your tongue!
(from Nothing But the Best! A cookbook compiled by Nottingham School, and my mom. Thanks, Mom! - Val)
I like snow.
I know you do, Cat, but not all of us want it in April.
Why not?
Because it's SPRING and it's not supposed to snow!
Why not?
You know, living with you is like living with a three-year-old sometimes. Now hush and let me finish. Anyways, it snowed, and I wanted something comforting. So I dug out an old family recipe. In our kitchen, this is Gram McFarland's Soda Bread. If you make it the truly traditional way, you do not use a bowl. It's all mixed on the kitchen counter. It's super easy, and once you have it, you will never go back to the stuff they sell in the grocery stores as "soda bread" again.
Gram McFarland's Irish Soda Bread
4 cups unsifted flour
1 tsp baking soda
1/2 tsp salt
1 cup raisins, soaked 15 minutes in boiling water and drained
1 1/2 to 2 cups buttermilk
Mix dry ingredients. Add drained raisins. Begin blending in buttermilk, starting with 1 cup, adding up to 1 more cup until dough holds together in a ball. Place in ungreased 8 inch cake pan. Press ball down and cut an "X" in the top. Bake in 425 degree oven for 45 minutes. Let cool before eating - the raisins take a very long time to cool and could burn your tongue!
(from Nothing But the Best! A cookbook compiled by Nottingham School, and my mom. Thanks, Mom! - Val)
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