St. Patrick’s Day is coming up, and that means it’s time for Irish soda bread. This recipe came from a friend of my Mom’s, but it tastes very much like the Irish bread my grandmother used to make. I think the key is not to add too much flour while kneading; the dough will be fairly sticky at the end.

I brought the bread to work and forgot to snap a picture. It came out a little dry this time, I think I over baked it a little. There’s more buttermilk in the refrigerator, so I’ll see if I have time for another loaf.

4 c. flour
3 T sugar
1 T baking powder
1 t salt
3/4 t baking soda
6 T butter
1 1/2 c. raisins
2 eggs
1 1/2 c. buttermilk

Preheat oven to 350F. Coat a 2 quart round casserole dish with cooking spray. In a large bowl, mix the first 5 ingredients (flour through baking soda). With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins.

In a small bowl, beat eggs slightly. Remove 1 T egg and reserve. Stir buttermilk into remaining egg and then stir into flour mixture just until flour is moistened. The dough will be sticky.

Turn dough onto a floured surface, and with floured hands, knead about 10 strokes to mix thoroughly. Shape into a ball, and place in casserole dish. With a sharp knife, cut a cross in the top and brush dough with reserved egg.

Bake about 1 hour and 20 minutes, or until toothpick inserted in center comes out clean.

While performing a Google search for wheat berry recipes, I discovered a traditional Italian dish called cuccia. There are many variations, but I took the sweet approach and used ricotta cheese and almonds. This would make a wonderful dessert for any Italian feast.

3/4 c. wheat berries
1 1/2 c. ricotta cheese
1/4 c. sugar
3 T sliced almonds

Cover wheat berries with water, and simmer covered for about 2 hours. Mix ricotta cheese, sugar, and almonds in a bowl. Stir in wheat berries, and mix well.

This is the cake that my family eats for breakfast Christmas morning while we open the gifts that Santa brought. Yes, you read correctly – breakfast. Christmas only comes once a year, so embrace your annual traditions and have a wonderful holiday.

1 yellow cake mix
1 package vanilla instant pudding
2 T sour cream
1 c. chopped nuts
1 c. chocolate chips
1/2 c. whiskey or rum
1/2 c. milk
3/4 c. oil
4 eggs

Mix all ingredients. Pour into greased and floured tube or bundt pan. Bake at 350F for 1 hour. Sprinkle with confectioner’s sugar before serving.

This is my favorite apple pie recipe, and I can’t wait to enjoy some on Thanksgiving.

1 pre-made pie crust, or homemade pastry

Filling
1/2 c. sugar
1/3 c. flour
1/2 t nutmeg
1 t cinnamon
6-7 c. thinly sliced tart apples (Cortland, Macoun, etc)

Crumb Topping
Mix together until crumbly:
1 c flour
1/2 c. firm butter
1/2 c. brown sugar

Prepare pastry and place in bottom of 9″ pie dish. Flute or seal edges. Mix apples with filling ingredients in a large bowl and place on top of pastry in pie dish. Sprinkle crumb mixture on top, spreading evenly. Bake at 425F for 50 minutes, covering edges with foil if they brown too quickly. This recipe will also work for a 10″ pie if you add a few more apples and another Tbsp of flour.

-Betty Crocker

This is a wonderful dessert for a special occasion. My Mom makes it in a glass punch bowl. It looks beautiful, and is definitely a treat!

1 box chocolate cake mix
1 c. coffee liqueur
4 boxes chocolate instant pudding mix
4 Heath bars, crushed
12 oz. whipped cream

Prepare cake and allow to cool. Pierce the cake with a fork, and drizzle the liqueur. Refrigerate cake, and prepare pudding according to package directions. Break up the cake into chunks, and layer half of the cake pieces at the bottom of the bowl, followed by half of the pudding, candy, and whipped cream. Repeat the layers, ending with whipped cream.

This is the original recipe, but you can substitute 2/3 c. applesauce for 1/2 c. of the oil.

3 c. flour
2 c. sugar
1 t baking soda
2 t cinnamon
4 c. cubed apples
1 c. oil
2 eggs, well beaten

Sift dry ingredients together, add apples and mix until coated. Add oil and eggs. Mix well just until moistened. Spoon into greased and floured 10″ tube or bundt pan. Bake at 350 for 1:00 – 1:15. Remove from oven, and let stand for 10 minutes in pan before removing. Cool completely, and store loosely covered.