Post by Allan on Aug 1, 2007 21:58:28 GMT -5
~*Pumpkin Bars
Yields 12 pieces.
3/4 cup flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 eggs
1 cup brown sugar
2/3 cup canned pumpkin
1/4 cup cooking oil
1/2 cup nuts
In a bowl beat eggs and sugar. Add oil and mix until combined. Then add the dry sifted ingredients together with the pumpkin and nuts. Pour in 1/4 sheet (12" x 8") greased baking pan.
Bake at 350 degrees for 30 minutes. Cool 5 minutes. Remove from pan and frost, if desired. Cut into 2" x 4" squares. Enjoy...
BARMBRACK
(bairín breac)
3/4pt (425ml) cold tea
7ozs (200g) brown sugar
12ozs (350g) dried fruit mixed
10 ozs (275g) self-rising flour
1 egg, size 2
1 teaspoon of mixed spice*
Soak the fruit and brown sugar in cold tea overnight. Add the beaten egg and flour. Grease and line an 8" round springform pan. If you use a different pan, bear in mind that the cake will rise to nearly double its original level. Put the mixture in the tin and cook for 1hr and 45mins at 325 F. Note: If your family is suspicious of fruitcake or dislikes raisins, try this with only chopped dried apples and dried apricots.
It is traditional to insert various items (wrapped in parchment or wax paper) into the barmbrack for the purposes of divination. These include a ring, a thimble, a button, a silver coin, or a stick of wood. The slice of the cake you are given foretells your future. A ring meant marriage, the thimble spinsterhood, the button bachelorhood; the coin indicated wealth, while finding the stick meant you will travel far in your life.
True barmbrack is made with yeast. This is really a "tea brack" which is also traditional. A “cider brack” is much like this one, except that the fruit is soaked in cider instead of tea.
*Mixed spice is a combination of cinnamon, nutmeg, ginger, coriander, and other spices that is sold pre-mixed in Ireland and Britain. You can substitute any combination of those spices up to the amount of a teaspoon or so.
BOXTY PANCAKES
(bac staí)
6 medium potatoes
3/4 cup of self-rising flour
2 eggs
1/2 cup of milk (or more if needed)
Grate half of the potatoes and squeeze as much liquid as possible out of the potatoes by placing them in a towel and wringing the water out of them, which you can discard. Set the grated potatoes aside.
Take the other half of the potatoes and cut them into small pieces. (In class, to save fingers from injury, we grated half of EACH potato. Then we cut up and cooked the remaining half.) Boil in salted water until soft. Drain and mash.
Combine the milk and eggs. Beat until well blended. Add to the mashed potatoes along with the flour and grated potatoes. Mix well. It should be a thick batter. If necessary, add more milk.
Lightly grease a hot griddle with butter. Drop a large spoonful of batter on the pan and spread gently to form a round. Do this until the pan is filled. Turn heat to low and cook well on each side. Remove from pan and keep warm. Do this until all of the batter is cooked.
Serve with lots of butter and jam. Blackcurrant jam would be typical in Ireland; we used blackberry jam in class.
Note: this makes a LOT of pancakes. You might want to cut the recipe in half.
Yields 12 pieces.
3/4 cup flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 eggs
1 cup brown sugar
2/3 cup canned pumpkin
1/4 cup cooking oil
1/2 cup nuts
In a bowl beat eggs and sugar. Add oil and mix until combined. Then add the dry sifted ingredients together with the pumpkin and nuts. Pour in 1/4 sheet (12" x 8") greased baking pan.
Bake at 350 degrees for 30 minutes. Cool 5 minutes. Remove from pan and frost, if desired. Cut into 2" x 4" squares. Enjoy...
BARMBRACK
(bairín breac)
3/4pt (425ml) cold tea
7ozs (200g) brown sugar
12ozs (350g) dried fruit mixed
10 ozs (275g) self-rising flour
1 egg, size 2
1 teaspoon of mixed spice*
Soak the fruit and brown sugar in cold tea overnight. Add the beaten egg and flour. Grease and line an 8" round springform pan. If you use a different pan, bear in mind that the cake will rise to nearly double its original level. Put the mixture in the tin and cook for 1hr and 45mins at 325 F. Note: If your family is suspicious of fruitcake or dislikes raisins, try this with only chopped dried apples and dried apricots.
It is traditional to insert various items (wrapped in parchment or wax paper) into the barmbrack for the purposes of divination. These include a ring, a thimble, a button, a silver coin, or a stick of wood. The slice of the cake you are given foretells your future. A ring meant marriage, the thimble spinsterhood, the button bachelorhood; the coin indicated wealth, while finding the stick meant you will travel far in your life.
True barmbrack is made with yeast. This is really a "tea brack" which is also traditional. A “cider brack” is much like this one, except that the fruit is soaked in cider instead of tea.
*Mixed spice is a combination of cinnamon, nutmeg, ginger, coriander, and other spices that is sold pre-mixed in Ireland and Britain. You can substitute any combination of those spices up to the amount of a teaspoon or so.
BOXTY PANCAKES
(bac staí)
6 medium potatoes
3/4 cup of self-rising flour
2 eggs
1/2 cup of milk (or more if needed)
Grate half of the potatoes and squeeze as much liquid as possible out of the potatoes by placing them in a towel and wringing the water out of them, which you can discard. Set the grated potatoes aside.
Take the other half of the potatoes and cut them into small pieces. (In class, to save fingers from injury, we grated half of EACH potato. Then we cut up and cooked the remaining half.) Boil in salted water until soft. Drain and mash.
Combine the milk and eggs. Beat until well blended. Add to the mashed potatoes along with the flour and grated potatoes. Mix well. It should be a thick batter. If necessary, add more milk.
Lightly grease a hot griddle with butter. Drop a large spoonful of batter on the pan and spread gently to form a round. Do this until the pan is filled. Turn heat to low and cook well on each side. Remove from pan and keep warm. Do this until all of the batter is cooked.
Serve with lots of butter and jam. Blackcurrant jam would be typical in Ireland; we used blackberry jam in class.
Note: this makes a LOT of pancakes. You might want to cut the recipe in half.