Irish Soda Breads

The only part of supper we didn't have to remind Jack to eat.

8 Mini Loaves

1 c white whole wheat flour
1 c a.p. flour
1/4 c wheat bran
1/4 c rye flour
6 T sugar
1 T caraway seeds
1 1/2 tsp baking powder
1/2 tsp baking soda
1 lemon
4 T unsalted butter
1 egg
3/4 c half and half

Whisk together flour through soda.  Zest lemon.  Whisk zest into flour mixture.  Cut in butter.  Juice lemon in a small measuring glass.  Add egg and whisk to mix.  Pour in enough half and half to reach the 1 c mark.  Add  wet to dry and stir until just combined.  Shape into a 1" thick rectangle.  Cut into 4 squares.  Cut squares in half.  Brush tops with water and sprinkle with more wheat bran.  Bake 20 minutes at 375F.

Whiskey Brownies

These are supposed to be Irish, but the only thing
slightly Irish are the green looking raisins.

Makes a 10" x 15" Jelly Roll Pan

1 c walnuts, toasted at 325F for 10 minutes
1 1/2 c raisins
1 1/4 c whiskey, Irish if you have
12 oz bittersweet chocolate
2 sticks unsalted butter
2 c sugar
4 large eggs
1/4 tsp salt
2 1/4 c flour

In a small saucepan, simmer 1 cup of whiskey with raisins until they start to get syrupy.  Microwave chocolate and butter on half power until melted.  Cool these two concoctions, slightly.

In a mixer bowl, using a whisk attachment, beat sugar, salt, and eggs until thick like a mousse.  Slowly whisk flour in, making three additions.  Stir in chocolate, raisins, nuts, and remaining 1/4 c whiskey.  Pour onto a greased and floured jelly roll pan.  Bake at 350F for 25 minutes.

Chicken, Bacon, & Barley Soup

Not sure what's wrong with the camera.

Makes a 4-Quart Pot

2 boneless skinless chicken breasts, chopped
5 slices bacon, chopped
3 medium onions, sliced thin
16 oz baby portabella mushrooms, sliced thin
4 stalks celery, chopped
5 large carrots, chopped
1/4 c white wine
4 c chicken stock
4 c beef broth
2 c water
1 1/4 c dried pearl barley, rinced
1 T dried herbs 'd provence
1 T sugar
1 T lemon juice
cracked pepper

Saute chicken and bacon over medium-high heat to brown.  Remove from pan and chill until later.  Add onions and mushrooms to pan.  Cook to soften, scrapping brown bits from bottom of pan.  Add carrots and celery.  Saute 5 minutes longer.  Add wine and cook to reduce.  Add broth, stock, herbs, and barley.  Simmer over low heat for 45 minutes, covered.  Add chicken, bacon, sugar, lemon juice, and cracked pepper.  Simmer 5 more minutes.

Buttery Crackers

The boys all love these.
These are so flaky that the floor
always ends up covered with crumbs.

Makes 4 Cookie Sheets

1/2 c whole wheat flour
1 1/2 c white whole wheat flour
1 1/2 c a.p. flour
2 T sugar
3/4 tsp baking powder
1/4 tsp salt
10 T unsalted butter, cold
1 c and 3 T milk
1 T lemon juice
water in a spray bottle
toppings such as sea salt, pepper, poppy seeds, flax seeds, sesame seeds, rosemary, onion flakes, garlic, garlic powder, Parmesan cheese, etc.

Whisk flours through salt.  Cut in butter.  Mix in milk and juice.  Wrap and chill for 3+ hours.  Divide in four chunks.  Roll out as thin as possible.  Place on four cookie sheets.  Chill at least another 30 minutes.  Spray with water and add desired toppings.  Bake 30 minutes at 350F.  Cool on cookie sheets.  If the centers aren't crisp, tear into pieces, and return to the oven until they are crisp.  Break and serve.  If you don't use them all in the first day or two, you can toast them in the oven.

Charlie's Blueberry Muffins

Charlie made these for Christmas 2010.
The red and green sprinkles weren't the most attractive toppings.
But everyone remembered them.

Makes 16 Medium Muffins

1/4 c unsalted butter, melted
1/4 c Canola oil
1 1/2 sugar
2 large eggs
1 T vanilla
2 1/2 c flour, divided
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c milk
1/4 c sour cream
1 1/2 cups frozen blueberries

Whisk butter, oil, and 1 1/2 cups sugar.  Whisk in eggs and vanilla. Whisk 2 cups flour with powder, soda, and salt.  Gently fold into egg mixture.  Mix sour cream and milk.  Fold into batter.  Mix 1/2 c flour with 1 1/2 cups blueberries.  Gently stir into batter.  Scoop batter into 16 regular sized muffin tins.  Sprinkle tops with extra blueberries and sugar.  Bake10 minutes at 425F.  Reduce oven   to 350F bake 14 to 16 minutes longer.  Test centers with a toothpick.

Artichoke, Pepper, and Tomato Strata

Makes a 9"x13" Pan

Charlie said, "Can I have this for my birthday?"

3.5 oz sun dried tomatoes
8 c rustic bread, cut in large chunks
1 T olive oil
1 medium red onion, sliced thin
3 cloves garlic, minced
12 oz jar artichoke quarters
12 oz jar roasted red peppers
6 oz can black olives
8 oz fresh mozzarella
1/2 c Parmesan cheese
1 c milk
6 lg eggs
1/2 tsp salt
2 tsp Sriracha chili sauce
1 T lemon juice
6 c fresh spinach

Cover tomatoes in a microwave safe dish with water.  Microwave to boiling.  Let soak.
Saute onions in olive oil a few minutes on medium heat.  Add garlic and artichokes.  Saute a few more minutes.  Mix in bread, olives, and cheeses. Drain tomatoes.  Combine with milk, eggs, salt, chili sauce, and lemon juice.  Puree to cut up tomatoes.  Mix with bread mixture.  Stir in spinach.  Spray a 9" x 13" pan with cooking spray.  Spread into pan.  Bake covered for 30 minutes at 375F.  Uncover and bake 15 minutes longer.

Molasses Cookies

Makes 38

1 c unsalted butter
2/3 c light brown sugar
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1 egg, divided
1/2 c molasses
3 c flour
1 c powdered sugar
1 T lemon juice

Cream butter with brown sugar, salt, soda, cinnamon, and ginger to fluffy.  Beat in egg yolk.  Beat in molasses.  Fold in flour.  Using a 1 1/2" scoop smash level spoon fulls into scoop and drop flat side down on cookie sheets.  Flatten tops with your palm.  Whisk egg white with powdered sugar.  Beat with a whisk until it gets fluffy and holds streaks.  Beat in lemon juice.  Cover tops of cookies with egg white mixture.  Bake 15 minutes at 325F.  Cool on cooling racks.