I realized that since I rank my favorite holidays based on food I deemed St. Patrick’s Day #2 (Thanksgiving is #1). I start my corned beef and cabbage in the crock pot early in the morning so it can cook slowly all day. Once it has finished I take the juices from the crock pot, transfer it into a medium pot on the stove top and boil up my carrots and red potatoes. about one hour before supper I start my soda bread so we can enjoy it fresh and hot with the meal. Let’s not forget the Guinness!! One MUST have a Guinness to wash it all down. Oh my, an indulgent meal I enjoy one night out of 365 and dream about the other 364.
Soda Bread – this is a recipe I received from my favorite Irishman, whom I affectionately called Mr. Sunshine. It was his mothers who came to New York straight from the Emerald Isle many moons ago. May God bless you both and I can’t thank you enough for entrusting me with this precious recipe.
- 4 cups sifted All Purpose Flour
- 2 tsp. Baking Powder
- 1 Tbsp. Baking Soda
- 1/2 Sugar (granulated)
- 1 tsp Salt
- 1/3 cup Butter
- 3 tsp. Caraway Seeds
- 1 Cup Raisins
- 2 cups Buttermilk
NOTE** To make buttermilk you can add 2 tsp. of white vinegar to regular milk.
- Preheat oven to 375 degrees.
- Sift together dry ingredients.
- Blend in butter until smooth.
- Add caraway seeds and raisins.
- Add buttermilk and mix well.
- Place dough into a greased & floured baking dish.
- Bake for 10 minutes at 375.
- Brush with milk.
- Reduce heat to 350 and bake for 50 minutes.
- Serve hot with Irish butter.