Irish Soda Bread
3 1/2 cups unbleached flour (or use 2 1/2 cups whole wheat flour plus 1 cup unbleached)
1/2 to 3/4 cup raw or brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 stick butter, softened
1 egg
1 1/4 cups buttermilk
1/2 cup golden raisins or currants
1 teaspoon dried caraway seeds (optional)
Preheat oven to 375F.
In a large mixing bowl, combine the flour, sugar, baking powder, and baking soda.
Cut the butter into the flour mixture, until crumbly.
Add egg and buttermilk.
Mix until moistened.
Add raisins or currants and caraway seeds if desired.
Form into a round loaf on a greased baking sheet.
Use a knife to cut a spiral or cross on the top.
Bake one hour.
Wednesday, March 17, 2010
Tuesday, March 16, 2010
Soft Caramels
These soft caramels have a creamy, chewy texture that melts in your mouth and never sticks to your teeth. They are delicious on their own, dipped in chocolate, or used in other baked goods. For the best texture, allow the caramels to sit at room temperature overnight to fully set up.
Soft Caramels
Ingredients:
• 2 cups heavy cream
• 1/2 cup condensed milk
• 2 cups light corn syrup
• 1/2 cup water
• 2 cups granulated sugar
• 1/2 cup (1 stick) softened butter, cut into small cubes
Preparation:
1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the cream and condensed milk in a small saucepan, and place the saucepan on a burner set to the lowest heat setting. You want the milk and cream to be warm, but do not allow it to boil.
3. In a medium-large saucepan combine the corn syrup, water, and granulated sugar over medium-high heat. Stir the candy until the sugar dissolves, then use a wet pastry brush to wash down the sides of the pan to prevent sugar crystals from forming and making the candy grainy.
4. Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and cook until the thermometer reads 250 degrees.
5. Add the softened butter chunks and the warm milk-cream mixture. The temperature should go down about 30 degrees.
6. Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244, and the caramel is a beautiful dark golden brown.
7. Remove the caramel from the heat and immediately pour it into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow the candy to sit overnight to set up and develop a smooth, silky texture.
8. When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.
9. Spray a large knife with nonstick cooking spray. Firmly cut into the caramels, creating 1” squares. Wipe the blade and re-spray as necessary.
10. Wrap the squares in waxed paper. The caramels will gradually spread and lose their square shape if not wrapped soon after cutting. Alternately, you can dip them in chocolate once they are cut.
11. Store the caramels at room temperature for up to two weeks.
Soft Caramels
Ingredients:
• 2 cups heavy cream
• 1/2 cup condensed milk
• 2 cups light corn syrup
• 1/2 cup water
• 2 cups granulated sugar
• 1/2 cup (1 stick) softened butter, cut into small cubes
Preparation:
1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the cream and condensed milk in a small saucepan, and place the saucepan on a burner set to the lowest heat setting. You want the milk and cream to be warm, but do not allow it to boil.
3. In a medium-large saucepan combine the corn syrup, water, and granulated sugar over medium-high heat. Stir the candy until the sugar dissolves, then use a wet pastry brush to wash down the sides of the pan to prevent sugar crystals from forming and making the candy grainy.
4. Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and cook until the thermometer reads 250 degrees.
5. Add the softened butter chunks and the warm milk-cream mixture. The temperature should go down about 30 degrees.
6. Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244, and the caramel is a beautiful dark golden brown.
7. Remove the caramel from the heat and immediately pour it into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow the candy to sit overnight to set up and develop a smooth, silky texture.
8. When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.
9. Spray a large knife with nonstick cooking spray. Firmly cut into the caramels, creating 1” squares. Wipe the blade and re-spray as necessary.
10. Wrap the squares in waxed paper. The caramels will gradually spread and lose their square shape if not wrapped soon after cutting. Alternately, you can dip them in chocolate once they are cut.
11. Store the caramels at room temperature for up to two weeks.
Monday, March 15, 2010
Cranberry Maple Madeleine's
For about 30 Madeleine’s:
Ingredients
3/4 cup butter, room temperature
3/4 cup sugar
1/3 cup maple syrup
4 eggs
3 T milk
2 cups flour
2 ½ teaspoons baking powder
1/2 cup dried cranberries
Directions
In one the bowl of the mixer, to put the butter and the sugar, and to beat until mixture is creamy and light.
While continuing beating, adding the maple syrup, then eggs and the milk.
Lower the speed of the percussionist and add the flour and the powder with paste which will have been sieved, in anticipation. Add the dried cranberries and blend.
Cover the bowl of paste and refrigerate 1 hour at least.
Preheat the oven in 350 F (180 C).
If use you of moulds in Madeleine’s in metal, spread with butter and will you flour them? If you use moulds in silicone, this stage will not be necessary.
Fill molds with Madeleine’s of paste in 2/3 of their capacity, then cook for 15 minutes.
Takke out the mould of the oven and wait 5 minutes before turning out of the tin
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