Irish Soda Bread
Many people think that St. Patrick was holding a slice of Irish Soda Bread in one hand while driving the snakes out of Ireland with the other hand, but Soda Bread actually came long after St. Patrick. Soda Bread was introduced in the mid 1840’s when bicarbonate soda was used in Ireland as a leavening agent to work with the native soft wheat. Irish Soda Bread became popular extremely popular in Ireland after the Famine years. Traditional Irish Soda Bread is made with flour, baking soda, salt and buttermilk or sour milk. This recipe is not a strict traditional recipe, but rather one that you can play around with. If you want to leave out the currants or caraway seeds you can. It is up to you. I love this Irish Soda Bread and think that you will too.
INGREDIENTS
4 Cups Unbleached Flour
3 Teaspoons Baking Powder
1 ¼ Teaspoons Baking Soda
1 ¼ Teaspoons Salt
2 ½ Tablespoons Sugar
9 Tablespoons Butter
1 Cup Currants
3 Tablespoons Caraway Seeds
2 Eggs
1 1/3 Cups Buttermilk or Sour Milk
½ Cup Milk For Brushing Top Of Bread
Preheat the oven to 350° F. In a large bowl mix together the flour, baking powder, baking soda, salt, sugar, caraway seeds and currants. Cut the butter into quarters and add to the dry mixture. Blend the eggs and buttermilk in a separate bowl and then add them to the flour mixture. Incorporate all of the dry and wet ingredients together and this will form your dough. Briefly knead the dough. Grease an 8 inch round pan and add the dough to the pan. Cut a bold cross into the top of the dough to avoid splitting. Brush the top of the bread with milk and bake in the oven for 40 minutes. Make 1 loaf
French Lemon Pound Cake
Pound cake (“Quatre- Quarts” or Four Quarters) is a traditional and popular cake of the French region of Brittany that refers to a type of cake that was traditionally made with a pound of each of four ingredients: Flour, Butter, Eggs & Sugar. This French Lemon Pound Cake is delicious and makes a great after dinner dessert or snack.
INGREDIENTS
2 Cups Unbleached Flour
½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
4 Large Lemons
2 Tablespoons Lemon Zest
½ Cup Softened Butter
1 ¾ Cups Sugar
4 Large Eggs
1 ½ Teaspoon Vanilla Extract
½ Cup Sour Cream
Preheat the oven to 325° F. Grease and flour a 9 x 5 loaf pan. In a medium bowl combine the flour and baking powder, baking soda and salt. Set aside. In a small bowl grate 2 tablespoons lemon zest and squeeze 4 tablespoons of lemon juice. In a large bowl mix together 1 ½ cups of the sugar and butter with an electric mixer until light and creamy. Next add eggs one at a time, mixing well after each addition. Beat in the lemon zest and vanilla. Reduce the mixer speed to low and alternately add the flour mixture and sour cream. Begin and end with the flour mixture. Spoon the batter into the loaf pan and bake for 1 ½ hours until done. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan. In a small bowl mix the lemon juice with the remaining ¼ cup of sugar. Brush the mixture over the top and sides of the warm cake. Cool completely on the rack. Slice very thin to serve. Serves 8
Chocolate Root Beer Cake
I love this cake. You can taste the root beer, but it isn’t overpowering.
INGREDIENTS
2 Cups Unbleached Flour
2 Cups Sugar
1 Teaspoon Baking Soda
¼ Teaspoon Sea Salt
1 Cup Softened Butter
½ Cup Unsweetened Cocoa Powder
2 Eggs
½ Cup Buttermilk or Sour Milk
2 Teaspoons Vanilla Extract
6 Tablespoons Root Beer Extract
Preheat the oven to 350° F and grease a bundt cake pan. Set aside. In a medium bowl mix together the flour, sugar, baking soda and salt and set aside. In a medium saucepan combine the butter, cocoa powder and 1 cup of water. Bring the mixture just to boiling and stir constantly. Remove from the heat and add the cocoa mixture to the flour mixture and beat with an electric mixer until combined. Add the eggs, butter, milk, vanilla and root beer extract. Beat for another minute until the batter is thin. Pour the batter into the prepared bundt cake pan. Bake for 30 minutes or until done. You can either sprinkle with powdered sugar or frost with Chocolate Buttermilk Frosting. Serves 8
Chocolate Buttermilk Frosting
In a saucepan combine ¼ cup butter, 3 tablespoons unsweetened cocoa powder and 3 tablespoons of buttermilk. Bring to a boil and then remove from the heat. Add 2 ¼ cups powdered sugar and ½ teaspoon vanilla. Beat until smooth. Pour the warm frosting of the cake and spread evenly.
Victoria’s Garden Party Cake
This cake is so easy to make! People will think you spent all day in the kitchen.
INGREDIENTS
1 ½ Stick Butter (Room Temperature)
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Fresh Orange Juice
Zest of 1 Lemon
Zest of 1 Orange
2 Jumbo Eggs
2 Cups Flour
1 ½ Teaspoon Baking Soda
½ Teaspoon Salt
½ Cup Crème Fraiche
1 Cup Fresh Raspberries
2 Ripe Peaches (Pitted & Sliced In Half)
¼ Cup Fresh Raspberries For Serving
Whipped Cream For Serving
Preheat the oven to 375° F and grease a nonstick 9 inch sprinform pan. With a mixer, cream together the butter and sugar until fluffy. Add the lemon & orange juices plus the zests and combine. With the mixer on low, add the eggs one at a time. Follow with the dry ingredients, but do not overmix. Add the crème fraiche and combine briefly. Scrape the sides so that all of the ingredients are incorporated. Pour the batter into the prepared pan. Sprinkle the raspberries evenly around the cake. Set the peaches in the batter, in a circle, with the cut sides up. Place the pan on a sheet pan and bake in the center of the oven for 45 minutes until golden brown. Let cool for 10 minutes and remove the outer ring of the springform pan. Let the cake cool completely. Serve plain or with fresh berries and whipped cream. You can substitute blueberries for the peaches if you wish.
Serve 8
Victoria’s Boston Cream Pie Cupcakes
This recipe was inspired by my mother’s custard filled sponge cake. Pour yourself a big glass of super cold milk or a cup of dark coffee and enjoy one or two of these sinful delights.
INGREDIENTS
1 ½ Cups Unbleached Flour (plus more to coat the tins)
1 ½ Teaspoon Baking Powder
½ Teaspoon Salt
½ Cup Buttermilk or Sour Milk
6 Tablespoons Unsalted Softened Butter (plus more to coat the tins)
3 Jumbo Organic Eggs
1 Cup Sugar
2 Teaspoons Vanilla Extract
Preheat the oven to 350° F. Butter and flour standard muffin tins. Whisk together flour, baking powder and salt in a small bowl. Warm the milk and butter in a saucepan over low heat. Beat the eggs and sugar with a mixer on high speed for 5 minutes until thick and pale. Beat in the dry ingredients. Bring the milk and butter to a boil and will the mixer on low speed add the milk mixture to the batter and beat until smooth. Add the vanilla. Divide the batter among the muffin cups making sure to fill each half way. Bake cupcakes for 15 minutes until light golden brown. Remove from oven and let cool for 10 minutes and ONLY 10 minutes or they will stick. Then transfer to wire racks and let cool. Using a serrated knife cut each in half horizontally. Spread a spoonful of vanilla custard on each cupcake bottom. Sandwich with the top. Spoon glaze over each and serve immediately.
CUSTARD INGREDIENTS
5 Tablespoons Sugar
4 Tablespoons Unbleached Flour
¼ Teaspoon Salt
1 ½ Cup Scalded Milk
1 Slightly Beaten Egg
1 ½ Teaspoon Butter
½ Teaspoon Vanilla
Combine the sugar, flour and salt in a small bowl. Scald the milk on medium heat (nearly boiling). Add the first three ingredients and stir over a medium heat until thick. Remove from the heat and add some of the warm milk mixture into the beaten egg and mix. Slowly add this to the remaining warmed milk. Cook long enough to cook the egg which should be for about 1 minute. Stir the custard constantly. Add the butter and vanilla and stir. Remove from the heat, transfer to a bowl and cover with waxed paper directly on the surface of the custard to avoid a hard skin. Chill in the refrigerator. This can be made a day ahead.
CHOCOLATE GLAZE INGREDIENTS
¾ Cup Heavy Cream
4 Ounces Semisweet Chocolate
2 Ounces Bittersweet Chocolate Finely Chopped
1 Teaspoon Sugar
Bring the cream to a boil in a small saucepan. Remove from the heat and add the chocolate and sugar. Let stand for 5 minutes and then whisk until smooth. Transfer to a bowl and let it cool slightly. Stir often. Drizzle over cupcakes immediately! Makes 12
Lady Baltimore Cake
A Southern specialty that has many variations and often used as a favorite wedding cake. It is said to have originated in “The Lady Baltimore Tea Room” in Charleston, South Carolina, toward the end of the 19th century. It has been suggested that it is a variation of a cake that was favored by Dolley Madison (1768-1849), the wife of President James Madison. I love this recipe and find that it is extremely versatile.
INGREDIENTS
Cake:
2 Cups Sugar
1 Cup Butter
4 Separated Eggs
1 Cup Milk
3 Cups Unbleached Flour
4 Teaspoons Baking Powder
½ Teaspoon Salt
1 Teaspoon Vanilla Extract
1 Teaspoon Almond Extract
Frosting:
2 Egg Whites
1 ½ Cups Sugar
1/3 Cup Cold Water
½ Teaspoon Vanilla Extract
1/8 Teaspoon Salt
1 Cup Chopped Raisins
1 Cup Chopped Walnuts
12 Finely Cut Dried Figs
¼ Cup Candied Cherries
Cream together the sugar and butter. Add the egg yolks one at a time and mix. Alternately add the milk and the dry ingredients. Set aside. Beat the egg whites until stiff peaks form. Fold the beaten egg whites, vanilla and almond extract into the yolk mixture. Preheat the oven to 350°F. Bake in two 9 inch greased cake pans for 35 minutes until done. When done remove from the oven and cool cakes in their pans on a wire rack for 10 minutes. Then remove from pans and continue cooking. Prepare the frosting and spread between the cake layers as a filling and then spread the remaining frosting to ice the entire cake. Serves 8
To make the frosting: In a 3 quart saucepan over very low heat beat egg whites, sugar, water, vanilla and salt until stiff peaks form. You can use an electric hand mixer on medium speed to beat the egg whites. This should take about 15 minutes. Immediately remove the saucepan from the heat and stir in the chopped raisins, chopped walnuts, dried figs and candied cherries. You can omit the cherries if you wish. 
Cherry Cobbler
This dessert is very easy to make and is always a big hit. You can make it ahead for easy entertaining!
INGREDIENTS
1 Cup Unbleached Flour
2 Tablespoons Sugar
1 ½ Teaspoons Baking Powder
¼ Teaspoon Salt
½ Teaspoon Ground Cinnamon
¼ Cup Butter
6 Cups Pitted Tart Cherries
1 Cup Sugar
2 Tablespoons Cornstarch
1 Large Egg
¼ Cup Milk
Preheat your oven to 400° F. In a medium sized bowl, for the topping stir together flour, 2 tablespoons sugar, baking powder, cinnamon and salt. Cut in the butter until the mixture resembles coarse crumbs and set aside. In a large saucepan, for the filling, combine the cherries, 1 cup sugar and the cornstarch. Cook over a medium heat until the cherries release juices. Stir occasionally. Continue to cook over medium heat until it thickens and bubbles. Keep hot. In a small bowl stir together the egg and milk and add to the flour mixture. Stir just until the flour mixture is moistened. Transfer the hot cherry filling to a 2 quart square baking dish. With a spoon, immediately drop the topping into six mounds on top of the filling. Bake for 20 minutes until topping is golden. Let cool in the pan on a wire rack for 1 hour. Serve with vanilla ice cream. Serves 6
Mini Blueberry Breads
INGREDIENTS
1 ¾ Cups Unbleached Flour
½ Cup Sugar
2 Teaspoons Baking Powder
¼ Teaspoon Salt
2 Beaten Eggs
¾ Cup Butter Milk or Sour Milk
¼ Cup Olive Oil
1 Cup Blueberries
Preheat the oven to 400° F. Grease 6 mini bread pans and set aside. In a medium bowl combine the flour, sugar, baking powder and salt. Make a well in the center and set aside. In another bowl combine the eggs, milk and olive oil. Add the egg mixture all at once to the flour mixture. Stir just until moistened. The batter should be lumpy. Add the blueberries until combined. Fill each mini bread pan two thirds full. Bake for 20 minutes until golden brown. Remove from the oven and cool on a wire rack for 5 minutes. Remove from the pans and serve warm. Makes 6 mini breads
Rainbow Cookies
These cookies are also called Venetians because the colors remind people of Venetian glass. Some call them Neopolitans. I love these Italian cookies! They are full of almond flavor and surprisingly easy to make.
INGREDIENTS
One 8 Ounce Can Almond Paste
¾ Pound Unsalted Butter That Has Been Cut Into Small Pieces
1 Cup Sugar
4 Large Eggs Separated
¼ Teaspoon Salt
2 Cups Unbleached Flour
6 Drops Red Food Coloring
6 Drops Green Food Coloring
1 Cup Seedless Raspberry Jam
8 ounces Semisweet Chopped Chocolate
Preheat your oven to 350° F. Line three 13x9x2 inch baking pans with parchment paper. Crumble the almond paste into a large mixing bowl. Add the butter, ½ cup of sugar, the egg yolks and salt. Beat until light and fluffy. Add the flour just until blended. In another large mixing bowl (with clean beaters), beat the egg whites on medium speed until foamy. Gradually beat in the remaining ½ cup sugar and beat on high until the egg whites foam soft peaks when the beaters are lifted. With a rubber spatula, fold one third of the whites into the yolk mixture to lighten it. Gradually fold in the remaining whites. Scoop out on third of the batter and spread it evenly in one of the pans. It will be about ¼ inch thick. Bake for 10 minutes until the cake is just set and very lightly colored around the edges.
Next, scoop half of the remaining batter into another bowl. Fold the red food coloring into one bowl of batter and the green into the other. Spread the batter in the two remaining pans and bake as for the first layer. Let the cake layers cool in the pans for 5 minutes.
Transfer the cake layers to cooling racks, leaving the parchment paper attached. Let cool completely. Using the parchment paper to lift it, place the green layer paper side up on a tray. Carefully peel off the paper. Spread the cake with half of the jam. Place the white layer paper side up on top of the first. Peel off the paper and spread the cake with the remaining jam. Place the red layer paper side up on top. Peel off the paper. Wrap the cake in foil or plastic wrap. Place a weight such as a cutting board on top to compact the layers. Refrigerate the cake for at least 1 hour or overnight.
Place the chocolate in the top of a double boiler or in a small heatproof bowl. Place over a pan of simmering water and let stand, uncovered, until the chocolate is softened. Stir until smooth and then remove from the heat. Remove the weight and unwrap the cake. Pour the melted chocolate onto the cake and spread it smoothly over the top with a spatula, leaving the side uncovered. Refrigerate 30 minutes until the chocolate is lightly set. Using a ruler as a guide, cut the cake into 1 ½ x 1 inch rectangles. Store the cookies in an airtight container in the refrigerator. Makes 6 dozen cookies
Victoria’s Chocolate Chip Bars
INGREDIENTS
½ Cup Softened Butter
3 Tablespoons Sugar
1 ¼ Unbleached Flour
2 Teaspoons Vanilla Extract
12 Ounces Semi Sweet Chocolate Chips
Preheat the oven to 325° F. Combine the flour and sugar. Using a pastry blender, cut in the softened butter until the mixture resembles fine crumbs and starts to cling. Next, add the vanilla and chocolate chips. With your hands knead until smooth and place in an ungreased 8 inch glass baking dish. Pat the dough down so that it is even. Bake for 25 minutes or until golden brown. Remove from the oven and let cool for 10 minutes on a wire rack. Cut dough into bars while still warm. Let cool another 10 minutes and remove from baking dish to a serving plate. Makes 15
