This post is a little late as St. Patrick’s Day was last week but Tuesdays with Dorie was posted that day and then I forgot to put this up until tonight. Traditional Irish meals are not a very common occurrence in our house anymore. After many grumbles over Irish Stew and the like, my mum has stopped making them for dinner. So last Tuesday, when my dad called home to see what was for dinner he was a little upset (though I don’t think he should have been surprised) that my mum was planning a spaghetti dinner. I had a little chuckle to myself over this as my dad loves his potatoes while some other members of the family (me) do not share his love. He loves potatoes so much that he will often suggest that meals that are traditionally served with rice should have potatoes instead ie. Asian-inspired menus. So to make up for the lack of traditional Irish food at dinner, I made this cake.
Guinness Chocolate Cake
This recipe comes for Annie’s Eats and I had been waiting for St. Patrick’s Day to give it a try. I halved the recipe because there is just the three of us at home and my dad has been complaining that since I have been home his waistline has paid the price! This cake was moist and delicious plus I love cream cheese icing!
Growing up we would have a traditional Sunday dinner at lunch time after arriving in from church. Often it would be roast beef dinner with Yorkshire puddings. Later in the afternoon my mom would sometimes whip up scones for evening tea. It would be a real treat to have warm scones and strawberry jam. Here is my mom’s recipe.
1 lb (2 3/4 cup) all purpose flour
8 tsp baking powder
2 pinches salt
4 oz (1/2 cup minus 2 tbsp) margarine or butter
4 oz (1/2 cup) sugar
3/4 cup milk
Preheat oven to 420. Sift flour, baking powder and salt. Rub in margarine and add sugar. Mix together the eggs and milk then add slowly to flour mixture. Mix to a light elastic dough. Place on floured surface. Lightly knead and form into 2 inch thick disk.
Cut out scones with a 2 1/2 inch pastry cutter (or a similarly sized glass).
Place on lightly floured baking sheet and bake for 10-12 minutes or until just browned. Serve warm with butter and jam.
Posted in Bread, Irish
Tagged Bread, Irish
There is nothing that makes me happier than bread, well good bread anyways. Part of my penchant for bakeries is about the sweets and part of it is about the bread. I love to check out the variations and permutations of one of my favorite foods. A carb avoider, I am not.
This weekend my mom and I had a bit of a bake fest and on the agenda was soda bread. This is a family favorite that makes our Irish hearts happy. Soda bread is a go-to kind of a food. You can serve it for breakfast, lunch, or dinner. It is also perfect for afternoon tea or mid-morning tea for that matter. So take a few moments and whip yourself up a Stewart family favorite, you won’t be disappointed. Given that St. Patrick’s Day is almost upon us, perhaps you’ll use that as an excuse to treat yourself.
6 cups all purpose flour, sifted
1 tsp baking soda
3 tsp baking powder
1 1/2 tsp salt
3/4 cup sugar
4 cups buttermilk
Preheat oven to 350. Measure and sift flour into a large bowl. Sift the baking powder and baking soda into the flour. Add salt. Stir the flour mixture well with a wooden spoon. Add sugar and mix well. Add buttermilk one cup at a time and stir until just mixed. The dough will be sticky.
Flour your work surface. Divide dough in two sections. Place one section on the floured surface. Sprinkle a small amount of flour on the dough. Gently knead it into a round disc.
Try not to over-handle the dough. Transfer the dough to prepared baking tin (lightly greased and floured). Flour a knife and cut a cross into the tops of each. Bake at 350 for about an hour.
Variations: Add 2 cups of raisins.
Caraway seeds to taste (usually 1/8 cup)
Posted in Bread
Tagged Bread, Irish