Lids are popping

Wednesday, November 3, 2010

Lids are popping

I canned 13 half pints and 6 pints of tomato sauce this morning; took 2 1/2 hours from start to finish; made sauce yesterday. Visions of fresh pasta with sauce are dancing in my head. Finished BOW K-6 Ann's Folly.

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March Recipe - Irish Soda Bread

1 c old fashioned oatmeal (2 c)
½ c buttermilk ( 1 c)
1 c flour (2 c)
1T baking powder (1 T)
½ t baking soda (1 t)
1/4 t salt (½ t)
2 T sugar (4 T)
2 T butter, cold (4 T)
1 egg (1 egg)
1/3 to ½ c buttermilk (⅔ c)
½ c currants (1 c)
The whole recipe makes two 8-inch round loaves. The amount in the parenthesis is for a whole recipe. I now make just half the recipe. The egg and the baking powder remain the same for half or whole recipe.
Heat oven to 375 F; butter an 8 inch cake pan. Combine the oatmeal with ½ c buttermilk; let sit for 2 hours or overnight. In a bowl, place the flour, salt, baking powder, baking soda, salt, sugar; cut in the butter with a pastry blender until crumbly. Beat egg slightly; add ⅓ c buttermilk; then add the milk-egg mixture and the oatmeal-milk mixture to the flour; stir with a large fork until blended; add the currants; add more buttermilk if necessary. Turn on board, knead lightly, shape into a round and press dough down into the cake pan. With a sharp knife, cut a shamrock into top of the loaf; sprinkle with green sugar. Bake for 25-20 minutes until lightly brown; don’t over bake as it gets dry very easily.
My husband Alan was served the bread when he was a student at Stanford. He was taking Russian from a Dutch professor. She served the soda bread during a final exam she held at her home. After we were married, Alan told me the story and asked me if I could make it. I got the recipe from Sunset Magazine. I started making soda bread according to my notes in March 1972. When we were working and Allyson was in school, I used to make eight loaves to share.

By the Pond - Arlene's Quilting, Writing and Photography Journeys

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Wednesday, November 3, 2010

Lids are popping

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