The Feast of St. Patrick Part 1

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.

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