A kitchen tribute to St. Patrick’s Day

A green velvet cake sounds unbelievable

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.

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