When I saw Dr. Meg Sorick’s post this morning about baking Irish Soda Bread and realized I actually had all the ingredients, including buttermilk, I had to try it. Because it uses baking soda, there’s no rising involved and because my Kitchen Aid mixer sits on my countertop, I didn’t even have to try to lift anything. In the time it took the oven to heat, I had mixed the dough and shaped it into two smaller rounds, ready to bake.
Why did I have buttermilk? Because I had watched an episode of Bobby Flay’s Brunch on Food Network that used buttermilk and was going to try a recipe from there. Did I try one, you ask? Well, no, I never did…
Anyhow, thirty-five minutes later, we had warm bread for breakfast. As Meg says, it is delightful with butter and honey. If I’d had raisins, I probably would have added them, but it was awfully good the way it was. Believe me, if I can bake this, anybody can. You only need flour, salt, baking soda, buttermilk (or milk you sour with vinegar or lemon juice) and a little sugar. You can find the recipe at Meg’s site, along with some great fiction and poetry!
The picture is my own…
My 3 1/2 year old grandson, JP, sent me this adorable flower cupcake for my birthday today ❤
We went to dinner last night for his daddy’s (oldest son’s) birthday and then back to our house for Milky Way cake, a recipe passed down from my mother-in-law that my boys always request for their birthdays or holidays. It’s so good and birthday calories don’t count, right?
Here’s the recipe:
Milky Way Cake (makes 2 three layer cakes!)
8 regular size Milky Way bars
2 sticks butter
2 cups sugar
1 cup pecans (optional)
1/2 t. baking soda
1 ¼ cup buttermilk
2 cups all-purpose flour
Cream one stick butter and sugar and set aside. Melt one stick butter and candy bars in double boiler until candy is melted. Beat eggs into sugar and butter one at a time. Put baking soda in buttermilk, then add to melted candy bar mixture (take off of heat). Add chocolate mixture to butter and sugar and beat, then add flour a little at a time and beat to combine. Add nuts, chopped, if using.
Put into three round 8 inch pans, greased and floured, and bake at 325 degrees for 30 – 40 minutes.
(You will need to make this recipe twice for each recipe of frosting and to make two three-layer cake
2 ½ cups sugar
1 small can (5 oz.) evaporated milk
1 stick butter
6 oz. chocolate chips
1 (7 oz.) jar marshmallow fluff
Cook sugar and milk over medium heat (until soft ball stage) about 4 minutes after it comes to a boil, stirring constantly. Add 1 stick butter, chocolate chips, marshmallow fluff, beat until smooth. Cool until almost cold before frosting cakes.
The cakes freeze well, frosted or unfrosted, wrapped well in plastic wrap and then foil.
QUESTION: Does anyone make a pineapple dish with Ritz crackers and is it really good? I keep hearing it’s easy and fabulous and I like pineapple but it just sounds weird to me. It’s got cheese and butter and cracker crumbs and pineapple and maybe it’s a Southern thing but hubby is from Tennessee and his mama never made this. I’m thinking I might try it for Easter dinner.
Cooking…not my strong suit, as I’ve told you before. That said, I have a family and someone’s got to feed them, and more often than not, it’s me. A few weekends ago it was chilly out so I decided to make one of the things I cook decently well, a cream of chicken and wild rice soup. It isn’t too hard to make and it freezes well before you add the half and half, so it’s easy to keep on hand. Add some crusty bread and it’s a delicious meal. I’ll include the recipe below.
So…I had chopped and cooked the veggies, added the chicken broth and rice, stirred the pot and had the soup simmering on the stove. The house was starting to smell really wonderful. I was working on my computer in the other room, probably posting on this blog, and actually said, out loud, “Mmm, it smells like someone in the neighborhood is using their fireplace or fire pit, almost like a campfire.”
And when I walked into the kitchen to stir the soup, I had laid the wooden spoon too close to the gas burner on the stove and it was on fire! It’s there in my turquoise Fiesta pitcher as a reminder — either pay attention to what you’re doing when you cook or just break down and make the dinner reservation…
Here’s the recipe, from Food.Com, posted on 8/23/05 by Out of Here, with some modifications of my own:
Minnesota Cream of Chicken & Wild Rice Soup
3 1/2 cups chicken broth
1 cup sliced carrots
1/2 cup sliced celery
1 box Uncle Ben’s Long Grain and Wild Rice mix
1/3 cup chopped onions
1 T. cooking oil
2 T. butter
3 T. flour
1 cup half and half (I use fat-free)
1 1/2 cups cooked chicken, chopped
Cook carrots, celery and onions in oil until starting to soften. Add rice, pack of seasoning mix, and chicken broth, stir to mix. Bring to a boil, cover, reduce heat, move spoon away from stove, and simmer for one hour, until the rice is tender. At this point, you could freeze the mixture to use later.
If serving right away, melt butter in small saucepan, stir in flour, cook for a few minutes, then add half and half. Cook for one minute, then slowly add to the rice mixture, stirring constantly. Soup will thicken to a creamy consistency. Add the chicken and continue cooking a few minutes, until chicken is heated. Enjoy!