Irish Recipies Recepies

Buttermilk Bannock (Bread)

• 4 cups all purpose or bread flour
• 3 teaspoons baking powder
• 1 teaspoon salt to taste
• 3/4 teaspoon baking soda
• 1 cup white raisins
• 2 eggs
• 1 1/2 cups buttermilk

Stir flour, baking powder, salt, baking soda and raisins together. Separately, fork-blend eggs and buttermilk, then add to dry ingredients. Stir until sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray. Mark a cross in the center, using a sharp knife. Bake uncovered in preheated 350 degree oven for about 1 1/4 hours.

Lemon Curd

• 4 tablespoons unsalted butter
• 1/2 cup sugar
• 1/2 cup *fresh lemon juice*
• 4 egg yolks
• 1 tablespoon grated lemon peel

In saucepan, combine all ingredients except lemon peel. Stirring with wooden spoon, cook over lowest heat, being careful not to let mixture boil or yolks curdle. Cook until mixture coats back of a spoon. Pour into small bowl and stir in lemon peel. Allow to cool. Good for spreading on scones, poundcake, muffins and biscuits. Makes 1/2 cup.

In a medium bowl, sift together the flour, 1/4 cup sugar, baking powder and salt. With a pastry blender, cut in butter or shortening, until mixture resembles fine crumbs. Beat one whole egg and one egg yolk, reserving one egg white for brushing tops of scones. Add beaten egg mixture, cream as needed and currants, etc, if desired to dry ingredients to form a soft dough, stirring just until dry ingredients are moistened (mixture will be lumpy). Do not overmix.

Turn dough out onto a lightly floured surface and knead gently 5 to 6 times. Roll out or pat dough into a circle 1/2-inch thick. Beat remaining egg white slightly; brush top of dough circle with egg white and then sprinkle with remaining 2 teaspoons sugar. Cut dough into 12 equal-size wedge-shaped pieces, using a floured knife. Or, cut dough with a lightly floured 2 to 2 1/2-inch diameter biscuit cutter. transfer scones to an ungreased baking sheet and arrange about 1 inch apart. Bake in a preheated hot oven (400 degrees F) for 15 minutes, or until done and golden brown. Serve hot or at room temperature with butter or thick Creme Fraiche and Lemon Curd, if desired.