Spotted Dog: An Irish Tea Cake

     I had to go pretty far back on my family tree to find my Irish roots, but they're definitely there.  Just enough of them, I suppose, to appreciate this beautiful loaf of what I've always called Irish Soda bread, even though now I've discovered that it really isn't.

     Did you know that there are rules for making Irish Soda Bread? The Society for the Preservation of Irish Soda Bread tells us that any ingredient other than flour, baking soda, sour milk and salt make your loaf an imposter. This loaf, my friends, is definitely an imposter. A tasty one, but an imposter nonetheless.

     This loaf has a bit of added sugar, some butter, a lot of currants- ingredients that deny it the title of an authentic Irish Soda bread, but make it oh-so-delicious. The lovely loaf they do make is called Spotted Dog. I think I like that even better.

     Spotted Dog is a quick and easy loaf to put together to enjoy at breakfast or tea time. Warm out of the oven and slathered with butter? That would be the top o' my mornin' for sure! Leftovers make a great toast too.
     This recipe makes two loaves; enjoy one now and freeze one for later. Better yet, share with a friend. Just please make sure you cut a deep X  into the top of your loaf before baking. Why? To let the fairies out, of course. Who wants to suffer the wrath of toasted fairies? :)

Spotted Dog: An Irish Tea Cake
Adapted from this recipe and this recipe
Ingredients:
4 cups all purpose flour
1 tsp. salt
1 Tblsp. baking powder
1 tsp. baking soda
1/2 cup sugar
1/2 cup cold butter (1 stick) cut into small cubes
2 cups currants or raisins
1 egg, beaten
1 3/4 cups buttermilk
1 tsp. vanilla extract

Instructions:

• Preheat oven to 350F. Grease a baking sheet or cover with parchment paper.
• In large mixing bowl, sift together flour, salt, baking powder, baking soda, and sugar.
• Cut butter into dry ingredients with a fork or dough blender until mixture resembles large crumbs.
• Stir in currants or raisins.
• Whisk together the beaten egg, the buttermilk, and the vanilla extract.
• Make a well in the center of your dry ingredients.
• Pour buttermilk mixture into the well and gently mix together until the dough is evenly blended. Do not over-mix.
• Turn sticky dough out onto a generously floured surface. With floured hands, gently knead dough just enough (just flop it over a couple of times) and form into two softball sized balls of dough. Do not over-knead! It will make your bread/cake tough. You don't need your dough to be smooth and shiny- you want a nice craggy surface to make that beautiful crust!
• Place your dough balls onto your prepared baking sheet and slightly flatten them into round loaves. Leave plenty of room between your loaves for rising.
• Cut an X shape into the top of each loaf, all the way to the edges. This lets the fairies out!
• Bake for 40 minutes, or until loaves are browned and sound hollow when you tap them.
• Slice, slather with butter, and enjoy!

Cherry Almond Coconut Breakfast Loaf- Gluten Free

  

     It’s a "misty, moisty morning" and the dogwoods seem to have appeared overnight, mingling with the redbud trees to make a glorious spring pageant. After Saturday’s rain I can smell the earth just begging for the tiny little tomato plants growing in the windowsill. Spring has sprung.

     The warm weather and longer daylight hours have rekindled my enthusiasm for bringing my camera back into my kitchen, so I'm going to try to be more consistent with posting on my little blog. There are lots of things waking up around here that I can't wait to share!

   

  

     Sunday morning I woke up early, before the rest of the household stirred, and prepared these little loaves for breakfast. The original recipe for this lovely gluten-free-no-added-sugar-breakfast/snack came from Anja's Food 4 Thought. I changed it up just a bit to accommodate what I had on hand, and these loaves were the serendipitous results. As tasty as they were wholesome, they were a delightful addition to our morning. They disappeared so quickly that next time I'll be sure to double the recipe. Hmmm... Pineapple and macadamia nuts maybe?

     

Cherry Almond Coconut Breakfast Loaf

adapted from Anja's Carrot Coconut Breakfast Loaf

Ingredients

3/4 cup almond meal (I used almonds ground in my food processor.)

1 tsp. baking soda

1/2 tsp. cinnamon

2 eggs

1/2 tsp. vanilla extract

1/4 tsp. almond extract

1/4 cup coconut oil

1/2 cup mashed banana (about 2 medium bananas)

1/2 cup dates, pitted and chopped (If your dates stick together while chopping, sprinkle with some almond meal.)

1/2 cup carrots, grated

1/4 cup desiccated coconut

1/4 cup almonds, chopped

1/2 cup cherries (sweet or sour) pitted and chopped

Directions

• Preheat oven to 375° F (180° C). Line three small loaf pans (or one standard size loaf pan) with lightly greased parchment paper.

• In a small bowl, mix together almond meal, baking soda and cinnamon.

• In another bowl, mix together eggs, extracts, coconut oil and mashed banana. ( I had trouble with my coconut oil not mixing well with the other ingredients, so I whirled the mixture around a few times in the food processor.)

• Add almond meal mixture to wet ingredients; stir.

• Gently stir in the remaining ingredients. Mix well to ensure that the chunky bits are evenly distributed.

• Pour batter into prepared loaf pan(s) and bake for 40 minutes (35 for smaller loaf pans) or until a cake tester in the center of the loaf comes out clean.

Very Berry Jam - Make Your Biscuits Smile!

     Blackberries are finally ripe for the picking in our parts, and I didn't waste time getting to my favorite little berry patch to pick some of those deep purple gems. There were a few raspberries left hanging on the canes as well- right next door to the blackberries- and they just happened to find their way into my mouth basket when I wasn't looking.  I love picking berries, especially when there are no thorns to contend with. And I love making jam. If you've never had homemade jam, you don't know what you're missing. One taste of this sweet and tart delight on your biscuit or toast will definitely spoil you- you'll never want the store bought kind again.

     I picked several quarts and headed home with berry stained fingers and my tooth set for some delicious, berry jam! Jam just makes a biscuit smile, and this jam is the easiest ever. It's really more of a method than a recipe, and you can easily adapt it to whatever (and however many) berries you have. No pectin needed- just berries, lemon juice and sugar. You can make a big batch and can it, or if you just want to make a little bit you can store it in your refrigerator for a couple of weeks- if it lasts that long!

Very Easy Very Berry Jam
Ingredients:
Berries- I used a mixture of Blackberries and Raspberries
Lemon juice- I used 1 Tablespoon for every cup of berry juice/pulp
sugar- I used 1 cup for each cup of juice/pulp.

To make the jam, I used the guidelines for making jam without pectin from the National Center for Home Food Preservation. If you're planning to can your jam, first prepare your jars.

Wash berries and place in a large saucepan. Mash berries and gently heat over low heat (do not boil) to release juice. I heated mine for about five minutes. If you don't want seeds in your jam, you can strain this mixture through a sieve or through several thicknesses of cheesecloth. I like the pulp and a few seeds in my jam so I ran mine through a Foley food mill to remove most- but not all- of the seeds. Measure the juice/pulp and put it into a large pot. (Don't try to cook more than 5-6 cups of juice/pulp in a batch.) Stir in 1 cup of sugar and 1 Tablespoon of lemon juice for each cup of juice/pulp.

Bring to a boil and boil rapidly, stirring constantly until the mixture thickens. Use one of the following methods to determine when your jam is ready.

• Boil until the mixture reaches 220F on a candy thermometer. (See this chart for altitudes other than sea level.)
• Boil until the mixture falls of the spoon in a "sheet" rather than a stream.
• Drop a spoonful of the mixture on a cold plate and put it in the freezer for a few minutes. Take it out and see whether or not it is thick enough. (The jam will thicken as it cools.) 

Remove from heat, skim off foam (if there is any) and pour jam into prepared jars. If you are canning your jam, follow instructions here. If you are not canning your jam, it will keep in your refrigerator for about two weeks.

Easy Soft Parmesan Breadsticks

     I bought my bread machine years ago, when they were very much in vogue. I made bread in it a few times, and then it gathered dust. Why? I really wasn't happy with the loaves it made. I didn't like the shape, for one thing, and I also wasn't happy with the crust. I finally put it away  and it sat in a cupboard, neglected.

     Last summer, when I was determined to clear my house of things not needed, my bread machine got pulled out of the cupboard and put in the "donate" box. For several days I walked by it and finally I pulled it out, dusted it off, and decided to give it another chance. I discovered that while I didn't love the loaves it made, it was a great dough machine!

     While I do love the therapeutic value of mixing and kneading bread dough by hand, sometimes my life needs the convenience of being able to put my dough ingredients in the bread machine and not worry about it until it's ready to shape. One evening last week I got home late from working at the thrift shop. I had signed up to bring bread to work for a salad luncheon at school, and I also needed to bake muffins to go with a story my class was reading the next day. It was so nice to be able to put ingredients into my bread machine and then make my muffins while my dough was being treated to a lovely massage in a heated spa.

     If you don't have a bread machine, you can still make these breadsticks the traditional way. You just won't have the thumping noise in the background. :) Try them dipped in marinara, a good olive oil, or just enjoy them plain. This dough also makes a great pizza crust!

Soft Parmesan Breadsticks
adapted from this recipe on Allrecipes
Ingredients:
1 1/8 cups of water (70-80 degrees F)
2 Tablespoons olive oil
3 Tablespoons grated Parmesan cheese
2 Tablespoons sugar
1 1/2 teaspoons salt
3 cups bread flour
2 teaspoons active dry yeast
3 Tablespoons butter, melted (more if you want to brush some on the breadsticks when they come out of the oven)

Directions:

• In the pan of your bread machine, add first seven ingredients (all but melted butter) in the order your bread machine manufacturer suggests. Select dough setting.
• When cycle is complete, turn dough out onto a lightly floured surface and divide into 20 pieces, roughly the same size.
• Roll each piece into a rope about 12 inches long. Dip rope into melted butter, fold in half lengthwise and twist. Put the twisted rope on a greased baking sheet. Repeat for each piece of dough. Cover and let rise in a warm place until doubled, about 30 minutes.
• Bake at 350 degrees F for 18-20 minutes, or until golden brown. Remove from oven. Brush with melted butter and sprinkle with more parmesan cheese if desired.
• Variation: The original recipe called for adding 1 Tablespoon of garlic powder and 3/4 teaspoon of fresh minced basil to the bread machine when you are making your dough. I wanted a plain breadstick this time, so I didn't add these. The recipe reviews for these with the added seasonings were very good, though.

English Muffins- Nooks and Crannies Included

 
 English muffins are one of my favorite breakfast treats. The toppings have all of those nooks and crannies to melt into, making every crunchy bite a tasty treat. They're great toasted, with butter and jam or even peanut butter and jelly.  I especially love them with an egg and cheese on top.  (Every once in a while I might even sneak a piece of crispy bacon on them.)

 I used Alton Brown's super easy recipe for these, but replaced half of the all purpose flour with freshly ground whole wheat. They were tender, tasty and full of those nooks and crannies that make English muffins delicious- I promise! Make sure to split them with a fork instead of slicing them with a knife- that makes them even better in my book.

English Muffins
recipe from Alton Brown
Ingredients
1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt, divided (I used 3/4 teaspoon)
1 tablespoon shortening (I used Smart Balance)
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour (I used half whole wheat) sifted after measuring
Non-stick vegetable spray
Equipment needed: electric griddle, 3 inch metal rings -If you don't have the rings especially made for English muffins, tuna cans with both top and bottom cut out work perfectly. (If you buy the tuna specifically for this, make sure that the brand you choose has a top and bottom that you can remove. Some cans have rounded bottoms.) Or you could use metal cookie cutters- how about hearts?)

Directions

• In a large bowl, combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon salt, shortening and hot water. Stir until shortening is melted and all other ingredients are dissolved. Cool until just warm.
• In another small bowl, combine the yeast and 1/8 teaspoon sugar with the warm water. Let this rest until the yeast has dissolved. Add this to the dry milk mixture and stir. 
• Add the sifted flour and beat thoroughly with a wooden spoon.
• Cover the bowl and let it rest in a warm spot for about 30 minutes.

To cook:

• Preheat the griddle to 300°F.
• Add the remaining 1/2 teaspoon of salt to the flour mixture and beat thoroughly. (I added only 1/4 tsp.) 
• Place metal rings onto the griddle and coat lightly with the vegetable oil spray. 
• Using an ice cream or cookie scoop that holds about 1/4 cup  (I used my largest Pampered Chef cookie scoop) put a scoop of batter into each ring. 
• Cover the batter filled rings with a cookie sheet that you've sprayed with non-stick spray. Cook for 5-6 minutes. 
• Carefully remove the lid and flip the rings using tongs. (I also had to use a spatula, as some of my muffins didn't entirely fill the rings.) 
• Cover again with the cookie sheet lid and cook for another 5-6 minutes or until golden brown. 
• Place on a cooling rack, remove rings and cool. Split with fork, toast and serve.
• Yields 8 muffins

I'm sending these English muffins to Full Plate Thursday at Miz Helen's Country Cottage.

Cranberry Orange Nut Bread

 

 No French Fridays this week for me. Instead, I'm sharing this recipe for Cranberry Orange Nut Bread. One of my daughters-in-law made this bread for us a couple of Thanksgivings ago. We loved it, and she was sweet enough to share her recipe.

 Full of tart cranberries and crunchy nuts, this orange flavored quick bread makes a delightful not-too-sweet afternoon pick-me-up with a hot cup of coffee or tea. Toasted and spread with a bit of cream cheese, it's also a great breakfast treat.The recipe makes two loaves, so enjoy one now and freeze one for later!

Did you know? Cranberries are also called bounce-berries, because the good ones bounce when they're ripe!

Cranberry Orange Nut Bread
recipe from Madeleine
(makes 2 loaves)
4 cups all purpose flour
1 and 1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
2 eggs, beaten
1 and 1/2 cups orange juice
1/2 cup very light flavored olive oil (or canola oil)
2 cups fresh cranberries,cut in half
1 cup chopped nuts
2 tsp. orange zest

• In a large bowl, whisk together first four ingredients. 
• In a separate bowl, mix together remaining ingredients.
• Add the wet ingredients to the dry ingredients and stir until combined.
• Pour into two greased and lightly floured loaf pans. 
• Bake at 375° F for 55-60 minutes. 
• Cool pans on wire rack for 10 minutes. 
• Remove loaves from pans and continue to cool completely on a wire rack. 

This post has been added to Foodie Friday at Designs by Gollum.

Cows in a Blanket?

 We always called them "Pigs in Blankets,"  but considering that these were all beef hot dogs I've decided that they should be "Cows in Blankets" instead. I've wrapped many a refrigerator biscuit (my kids called them whumps) around hot dogs in my day, but these were something special.

 I saw this recipe for sausage buns on Mangio da Sola when I found out that I had won her giveaway for a paella pan. (Thanks, Memoria!) My little sidekick was still here with me, so these looked like a fun afternoon activity. A wonderful yeasty dough wrapped around an all beef hot dog? Dipped in mustard? Oh yum. They made for a wonderful back porch picnic.

 I modified the original recipe slightly just because I prefer my bread a little less sweet, but I might try leaving it in next time. The contrast of the sweet dough and salty hot dog sounds like a winning combo I might like to try. These would be great for a potluck supper where children are involved. You could even cut the hot dogs in half to make more kid-sized treats. Either way, I hope you enjoy them!

Sausage Buns or Pigs (or Cows) in Blankets

adapted from Mangio da Sola

Ingredients:

1 3/4 cup bread flour

scant 1/2 cup all purpose flour

1 Tblsp. instant yeast

2 Tblsp. sugar (The original recipe called for nearly 1/2 cup)

1 tsp. salt

3/4 cup warm water

1/3 cup butter, softened

8 hot dogs (I used Nathan's all beef hot dogs.)

Egg wash: 1 beaten egg plus 1 Tblsp. water

Directions:

• In a large bowl, mix together flours, sugar, salt and yeast. Slowly add water and mix together until well combined.
• Add butter and knead until dough is smooth and elastic.
• Place in an oiled bowl, cover with a damp cloth and set aside to rise. (double)
• After dough has doubled, punch down and divide into 8 equal portions. Roll each portion into a ball. Let the dough rest for about 15 minutes. This will make rolling the dough ropes easier!
• Roll each dough portion into a rope, roughly 2 to 3 times the length of your hot dog.
• Wrap the "dough rope" around your hot dog, making sure the ends are underneath.
• Place the wrapped hot dogs on a greased or parchment covered baking sheet.

• Cover the baking sheet with a damp cloth and set aside to rise again, about 30 minutes.
• Brush with egg wash. If desired, you may sprinkle with sea salt or sesame seeds.
• Bake at 400 degrees Fahrenheit for about 15 minutes, or until dough is golden brown. (Check after about 8 minutes. If your rolls are getting brown too quickly, reduce heat to 350 degrees and let them finish cooking at the lower temperature.)

Homemade Tortillas

Homemade tortillas?  Jenny suggested we make these, and while I'd never even thought of making my own tortillas before, it sounded like a good idea. And oh my goodness it was most definitely a good idea. These were soft and flavorful, with just the right amount of chewiness. We ate them with lentils, but they would be equally good wrapped around any kind of filling to make a sandwich wrap (or tacos, or enchiladas, or anything your heart desires). Made with ingredients you already have on hand, you can make these up as quick as a wink. Jenny found the recipe here at OmNomNomnivore.

South Texas Flour Tortillas
You will need:
2 1/4 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
2 tsp. vegetable or olive oil
generous 3/4 cup hot milk

Directions:

• Heat milk in the microwave for 60 seconds. Leave it there until you need it!
• Mix the dry ingredients together in a large bowl.
• Add the oil to the dry ingredients and mix together a bit.
• Slowly mix the hot milk in until the dough ball comes away cleanly from the sides of the bowl. (You might need a little more or less milk than the recipe calls for, and you might need to adjust with additional flour.)
• Mix the dough for 3-4 minutes and then turn out onto a floured surface and knead once or twice.

 

•  Divide the dough into 12 equal balls. Make an indentation in each with your finger.

• Roll each ball into a 6 inch circle (more or less...) and cook on a hot non-stick skillet or griddle. Each one will take about 30 seconds per side to cook, so you can put one on to cook while you're rolling out the next one. This is a good time to employ a willing helper if you have one. Or be the helper yourself if you have a daughter in law that can make these things with her eyes closed.

 

Enjoy them warm or cold. You'll never look at a perfectly round tortilla the same way again.