Saturday, March 20, 2010

One Minute Corn Syrup Substitute

If a recipe calls for 1 cup corn syrup and you don't have any on hand, combine 1 cup regular granulated sugar and 1/4 additional cup of the liquid used in the recipe in a 2-cup measure. Stir until the mixture is blended.

Wednesday, March 10, 2010

Irish Soda Bread

St. Patrick's Day wouldn't be complete without a loaf of this traditional Irish bread, but don't wait until it's offered in the stores. This easy-to-make bread can be topped with a sprinkling of seeds or oatmeal, and is a wonderful accompaniment to stews and hearty soups.

4 C all purpose flour
3 T sugar
3 tsp. baking powder
1 tsp. salt
3/4 tsp. baking soda
6 T cold butter
1 1/2 C currants or raisins
1 T caraway seed
2 eggs, lightly beaten
1 1/2 cups low-fat buttermilk

In large bowl, sift together the flour, sugar, baking powder, salt and baking soda. Using a pastry blender or 2 knives, cut in butter until the mixture resembles coarse crumbs. Stir in the currants/raisins and caraway seeds.

Set aside 1 T of the beaten egg. In a medium bowl, combine the buttermilk and remaining eggs, and stir until they are well blended. Make a well in the center of the flour mixture. Pour the buttermilk mixture into the well and stir just until the flour is moistened and a sticky dough forms.

Flour a work surface well. Turn ou the dough onto the work surface and, using well-floured hands, knead the dough about 10 times. Shape the dough into a round loaf.

Lightly grease a 9-inch round baking pan. Place the loaf in the prepared pan. Using a sharp knife, cut a cross, 1/4-inch deep, in the top center of the loaf. Brush the loaf with the reserved egg.

Bake at 350F until a toothpick inserted near the center of the loaf comes out clean, about 1 hour and 20 minutes. If the loaf top browns too quickly, tent loosely iwth foil for the final 20 minutes of baking time. Remove to a wire rack and cool in the pan for 10 minutes before removing the loaf from the pan to the rack to cool completely.

Makes 1 loaf.