Breads & Pastries

Cranberry Loaf
Cumin-Cheddar Corn Bread
Irish Soda Bread

THE FRUGAL GOURMET'S IRISH SODA BREAD

Makes 2 loaves

6 cups all purpose flour

2 tsp. baking soda

2 tsp. baking powder

3 tbsp. cornstarch

2 tsp. sugar

1 tsp. salt

2 1/2 cups buttermilk

Pre-heat oven to 375 degrees. Add all of the dry ingredients in a large bowl and mix very well. Pour all of the buttermilk into the bowl at once and stir, using a wooden spoon, just until a soft dough is formed. Do not try to make it smooth at this point.  Pour the contents of the bowl on to a lightly floured surface knead for a minute or so until everything comes together. Divide the dough into 2 portions and shape each into a round loaf, pressing the top down a bit just to barely flatten it.Place the loaves on a large engrossed baking sheet, lightly dusted with cornmeal. Sprinkle some additional flour on top of each loaf and, using a sharp paring knife, make a cross in slashes on top of each. Allow the loaves to rest for 10 minutes and then bake on the middle rack of the oven for 40 minutes , or until the loaves are golden brown and done to taste. Cool briefly on racks and serve, still warm, with plenty of sweet butter and your Corned beef and Cabbage for a Sunday dinner your family and friends will ask for again!

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As you know, I've had to take over most of the holiday baking now that John is no longer here to do it. I want to give his family and friends some of the love he showed by baking holiday treats for them as he always did. I have some hard shoes to fill. I can't duplicate all of his recipes so I will try some "new ones" along with the "old ones" that I have helped him bake.

I have tried a new recipe for a really great cranberry bread. I served it at work and at a friends house on Thanksgiving. It was a real hit. I plan on making it for the upcoming Christmas Open house, gift boxes, and to send to my family out of state. I know that your guests on line will love it too.

CRANBERRY POPPY SEED LOAF

2 1/2 cups all-purpose flour

3/4 cup granulated sugar

2 tablespoons poppy seed

1 tablespoon baking powder

1 cup skim milk

1/3 cup Fleischmann's Margarine, melted

1/4 cup Egg Beaters Healthy Real Egg Product

1 teaspoons vanilla extract

2 teaspoons grated lemon peel

1 cup fresh or frozen cranberries, chopped

Powdered Sugar Glaze {recipe follows, optional}

In large bowl, combine flour, granulated sugar, poppy seed and baking powder; set aside.

In small bowl, combine milk, margarine, Egg Beaters, vanilla and lemon peel. Stir milk mixture into flour mixture just until moistened. Stir in cranberries. Spread batter into greased 8 1/2 X 4 1/2 X 2 1/4-inch loaf pan. Bake at 350 degree oven for 60 to 70 minutes or until toothpick inserted in the center comes out clean. Cool in pan on wire rack. Drizzle with Powdered Sugar Glaze if desired.

Makes 12 servings

Powdered Sugar Glaze: In small bowl, combine 1 cup powdered sugar and 5 to 6 teaspoons water until smooth.

Prep time: 20 minutes

Cook time: 70 minutes

Calories: 216 Fat: 6 g Cholesterol: 0 mg Sodium: 172 mg

Just a note, please make sure to use fresh baking powder. I used the fresh cranberries and they were great. I did not use the Glaze but I will try that at Christmas.

And, as my husband always said, have fun and bake for someone you love.

HAPPY HOLIDAYS, Nancy A. Little

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