I make a Traditional Irish Soda Bread and there is the sweeter Irish Bread (Brack) that resembles American Fruit Cake. This Irish Tea Cake is similar to a moist/dense butter cake. Almost like a pound cake with a lighter taste. Serve sprinkle with powdered sugar for a nice side to tea or coffee. Turn this into a terrific dessert by adding fresh fruit and fresh whipped cream *we like strawberries. When making the batter - you will notice it is slightly thicker then what Americans are use to seeing. This batter should be slightly thick but, adding a bit more cream/milk to the batter can help loosen it up to spread around your pan more easily before baking. We prefer a thick batter that is almost similar to cooking dough! (yes, that thick) In any case, give this a try - its truly easy to make and delicious! ~Enjoy! Diane
Irish Tea Cake Ingredients:
Directions:
Recipe Adapted from: Let's Dish Recipes/Allrecipes Photos by: Diane Baker for Canning and Cooking at Home
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Classic Hollandaise Sauce for Eggs Benedict
Ingredients {makes enough for 2-3 people} 3 egg yolks 1/4 teaspoon Dijon mustard 1 Tablespoon lemon juice 1 dash hot pepper sauce (ie: Tabasco) 1/2 cup butter, melted Directions: 1. In the container of a blender, combine the egg yolks, mustard, lemon juice and hot sauce. Cover, and blend for about 5 seconds. 2. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water Recipe by: Diane Baker for Canning and Cooking at Home Herb Seasoned Tomatoes
*guest post Basic Ingredients: *Add in Spice Blend of Choice (four to chose from) 12 Cups halved, cored, peeled tomatoes 1/4 tsp per pint jar, citric acid 1/4 tsp salt per pint jar *spice blend of choice 1.) JD's Spice Blend 1-1/2 tsp onion flakes 1-1/2 tsp garlic powder 10 large leaves *fresh basil, minced (or 4 tsp *dried basil) DIRECTIONS:
JD's Recipe adapted from Ball Fresh Preserving by: JD Provence for Canning and Cooking at Home Photo by: JD Provence for Canning and Cooking at Home Makes Approx 6 Pints Alternate Spice Blends from Ball Fresh Preserving: 2.) Italian Spice Blend Makes about 6 (32 oz) quarts or 12 (16 oz) pints, You will need:
3.) Mexican Spice Blend Makes about 6 (32 oz) quarts or 12 (16 oz) pints, You will need:
4.) Cajun Spice Blend Makes about 6 (32 oz) quarts or 12 (16 oz) pints, You will need:
One of my favorite family side dishes - baby potatoes! I love roasting mine in the oven. I usually do one of two "spice/herb blends' depending on the main course. Don't worry - this is so easy. ~Enjoy! Diane
Ingredients: 2 lbs Baby Yukon Gold Potatoes (these get 1 Tbs *dried Rosemary) OR 2 lbs Baby Red Potatoes (these get 1 Tbs *dried Dill weed) *NOTE: if using fresh vs. dried herbs: the General Rule is that dried herbs are generally more potent and concentrated than fresh herbs, you'll need less -- typically three times the amount of fresh herbs are needed to the dried measure. Basic Spice Blend for Both: 3/4 teaspoon Salt 1/2 teaspoon Black Pepper 1 teaspoon Dried Parsley Flakes 1 teaspoon Garlic Powder 3/4 teaspoon Onion Powder 2 Tbs Olive Oil Directions: Preheat the oven to 425 degrees for 35 min cook time Preheat the oven to 365 degrees for 60 min cook time **see my note below Wash and quarter the potatoes and put them into a large gallon bag. Throw in all your basic spice blend ingredients and herb of choice with the potatoes in bag. Seal, shake and gently roll the bag to mix everything well. this also helps to coat each and every potato in the olive oil Spread the potatoes out in a single layer on a baking sheet or baking dish. Roast the potatoes for 35 minutes, turning them over halfway through. If you are preparing a dish that cooks at a lower temp for longer, you can still place the potatoes in to cook with that dish. Example: I bake my meatloaf at 365 for 90 minutes. I place my baking dish of potatoes into the oven with the meatloaf after the first 30 minutes has passed (for the final 60 minutes) and I turn them over halfway through. If you are cooking at an even lower temp, adjust your cook time even longer for the potatoes but, check on them. If they are getting too dry or starting to overcook, pull from the oven and cover with foil to keep hot until ready to serve. Recipe & Photos by: Diane Baker for Canning and Cooking at Home Green Chile & Chicken Enchiladas
*a guest post Ingredients: 2 cups cooked chicken, cubed or 1 pint pressure canned chicken 6 oz cream cheese, room temperature 6 corn tortillas 1 can Rotel tomatoes 12 oz cheddar cheese, shredded 1 medium onion: 1/2 sliced and sauteed, 1/2 finely diced 1 can green chiles 1/2 cup sour cream 1/4 cup milk salt to taste Directions: Preheat oven to 350F Mix cream cheese, sour cream and milk until smooth and creamy. Add chicken, green chiles, finely diced onion and Rotel tomatoes, mix well Cut 3 tortillas into quarters Spray 9" square baking dish with pam Place quartered tortilla in each corner, whole tortilla in center. Spoon layer of mixture over tortillas and spread evenly, sprinkle grated cheddar cheese over this and, repeat for remaining 2 layers. Top with sauteed sliced onion. Cover with aluminum foil or lid, and bake 35 minutes. Remove foil, add another layer of cheddar cheese. Return to oven and turn on broiler 5 minutes, or until cheese melts and begins to bubble. Recipe by: JD Provence for Canning and Cooking at Home Photos by: JD Provence and Diane Baker for Canning and Cooking at Home |