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:

• 1/2 cup butter, softened
• 1 cup white sugar
• 2 large eggs
• 1  1/2 teaspoons vanilla bean paste or extract
• 1  3/4 cups all-purpose flour
• 2  teaspoons baking powder
• 1/2  teaspoon salt
• 1/2 cup heavy cream or milk
• 1/4 cup confectioners' sugar for dusting

Directions:  

1. Preheat oven to 350 degrees F.  Grease and flour a 9-inch round pan.
2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too thick, add a tablespoon or two of cream/milk Spread the batter evenly into the prepared pan.
3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.

Recipe Adapted from: Let's Dish Recipes/Allrecipes 
​Photos by: Diane Baker for Canning and Cooking at Home 

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:

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
2. COMBINE tomatoes and fresh basil with chosen spice blend and just enough water to cover in a large saucepan. Bring to a boil and boil gently for 5 minutes. 
3. ADD  ¼ tsp Citric Acid and 1/4 tsp salt, to each hot jar.
4. PACK herb/spiced tomatoes into hot jars leaving 1/2 inch head-space. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5. PROCESS filled jars in a boiling water bath canner 40 minutes for pints, Adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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:

1. 4 tsp basil
2. 2 tsp thyme
3. 2-1/2 tsp oregano
4. 1-1/2 tsp rosemary
5. 1-1/2 tsp sage
6. 1 tsp garlic powder
7. 1 tsp hot pepper flakes,
8. optional
9. ADD 2-1/4 tsp of spice blend to each pint jar. If omitting hot pepper flakes, use only 2 tsp.

3.) Mexican Spice Blend
Makes about 6 (32 oz) quarts or 12 (16 oz) pints, You will need:

1. 6 tsp chili powder
2. 2 tsp ground cumin
3. 2 tsp oregano
4. 2 tsp garlic powder
5. 2 tsp ground coriander
6. 1-1/2 tsp seasoned salt, optional
7. ADD 2-1/2 tsp of spice blend to each pint jar. If omitting seasoned salt, use only 2 tsp.

​4.) Cajun Spice Blend
Makes about 6 (32 oz) quarts or 12 (16 oz) pints, You will need:

1. 3 tsp chili powder
2. 2 tsp paprika
3. 1-1/2 tsp onion flakes
4. 1-1/2 tsp garlic powder
5. 1-1/2 tsp ground allspice
6. 1-1/2 tsp thyme
7. 1 tsp cayenne pepper
8. ADD 2 tsp of spice blend to each pint jar

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