A couple of recipes for St. Patrick’s Day.
Cheddar Currant Soda Bread
4 c. Flour
1/4 c. Sugar
1 tbsp. Baking powder
1 1/2 tsp. Salt
1 tsp. baking soda
1/4 c. Butter
1/2 c. currants
2 eggs
1/2 c. Grated Cheddar cheese
2 tsp. Caraway Seeds
1 3/4 c. Buttermilk
Combine flour, sugar, baking powder, salt and soda. Cut in butter to fine crumb texture. Stir in cheese, currants and caraway seeds. Beat together eggs, buttermilk and add. Make a soft dough. Knead lightly on a floured board about 10 times. Shape into a round loaf. Place into a greased iron skillet. Cut into quarters about 1/4 way through. Bake at 350 F. for 1 hour or until brown.
Green Velvet Cake
2 ½ c. flour
2 c. sugar
1 tbsp, cocoa
1 tsp. Salt
1 tsp baking soda
2 eggs
1 c. Oil
1 c. Buttermilk
1 tbsp, vinegar
1 tsp. vanilla
1 oz. Green food coloring
Bake at 350F until toothpick comes out clean.
Dora Miner is a local cook and baker who writes a regular column for The Pipestone Flyer.