Irish Soda Bread! with dried cranberries!!!!!

The Top of the Morning to Everyone!!!   This was my first attempt to make this soda bread.  No yeast was involved.  Yay!  Enjoy!!

Happy Baking from my kitchen to yours,

1/16/14

This bread is delicious warm or at room temperature.  If you have leftovers toast the next day!

I came across this recipe in the Dash section of the local newspaper.  I adapted this to my liking whereas I used dried cranberries instead of raisins and soured my milk. 

2 cups flour

5 T sugar, divided

 1 1/2 tsp baking powder

1 tsp. salt

3/4tsp. baking soda

3 T cold butter, diced

1 cup buttermilk( I soured 1%  milk with 1 tsp. white vinegar)

2/3 cup raisins(optional cranberries)

Preheat oven to 375 degrees

Coat a 8 or 9 inch round pan( I used a bread pan) with  cooking spray.  In a large mixing bowl, combine flour, 4 T sugar, baking powder, salt, and baking soda.  Add butter, rubbing it into flour mixture with your fingers until a coarse meal forms.

Make a well in center of flour mixture.  Pour in buttermilk ad stir to blend.  Stir in raisins.  Flour our hands and shape dough into a ball.

Transfer dough to pan and flatten slightly(not all the way to edges of pan).  Sprinkle with remaining 1 T sugar.

Bake for 40 minutes or until a toothpick inserted into center of bread comes out clean.

Remove from oven and let sit for about 10 minutes; transfer to a rack to finish cooling.

***Note:  I substituted dried cranberries for the raisins.


3/10/13

3/17/20

3/17/24

 

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Dave’s Irish Raisin soda bread

This is My friend Jo Ann’s  husband’s  recipe and I’m sharing this as an option to an Irish bread I have made in the past.  This was moist and tasty! And really so much tastier.  I think soaking the raisins before really made a difference.

Yummy!

I followed Dave’s recipe but I did not  have small bread pans so the second one was skimpy!  Still yummy!

Note:  2021/2/27...The above loaf was made in one pan as opposed to two smaller.  Baking time was increased by 10 minutes.

Note:  second loaf I topped with cinnamon sugar.  It’s was good too!

***Hubby suggested a drizzle of vanilla icing to add a top of sweet!

12/29/20 original 

12/29/20

Banana Foster French toast

Breakfast for dinner tonight.  Bananas Foster over pancakes. 10/23/2023

It’s Sunday and I’m thinking an easy brunch meal for us...


                   

Hmmmm I have Italian bread, eggs, milk and cinnamon so French toast is always easy but toppings are better than plain syrup so since I have bananas, butter and maple syrup I’m going to experiment to make the Bananas Foster version my mind views it as.

  This was a total experiment and it turned out DELICIOUS!  My hubby loved it...


Topping

4 T butter
4 T pancake syrup ( I used log cabin brand)

2 bananas cut in medium slices

Melt butter in skillet add syrup.  Simmer.  Add bananas and allow to simmer on low until bananas are coated .  Serve over French toast.

French toast

2 eggs
1 cup+ milk
1 tsp. Cinnamon

5 slices of Bread

Whisk eggs, add milk and cinnamon.

In a large skillet place a pad of butter.  Dip bread into egg mixture and then place in pan. Cook until brown on each side. Yummy and you'll WOW them...

This recipe made 5 slices of French Toast.  I sprinkled a little powdered sugar on them before I served it.

12/9/2018 original 

Blueberry zucchini bread

I adapted this recipe slightly using all brown sugar because I preferred it to be more of a breakfast bread as not too sweet.

***I didn’t have quite a cup of blueberries so it’s a little scant but they were large blueberries so it made up lol.

Can’t wait to slice and top with fresh butter! Yummy!

It’s really delicious!

INGREDIENTS

• ½ cup (119ml) vegetable oil

• ¾ cup (150g) packed brown sugar

• ¼ cup (50g) granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 teaspoons cinnamon

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 ½ cups (186g) all-purpose flour

• 1 ½ cups (approximately 152g) shredded zucchini

• 1 cup (136g) fresh blueberries (see note)

INSTRUCTIONS

• Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.

• Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.

• Mix in cinnamon, baking soda, baking powder and salt.

• Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini. Fold in blueberries gently.

• Pour batter into prepared pan. Bake 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch) pan, or until a toothpick comes out clean from the center of the loaf.

• Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.

Grab n go egg, cheese and bacon croissants

Our hungry grandson who likes breakfast any time this fills his tummy and is healthy too! 

 Ps egg whites and Turkey bacon can be substituted!

12 large Croissants 

12  eggs beaten

Milk

Butter

Salt and pepper to taste 

1/3 lb. American cheese or cheese of choice

2 slices of precooked bacon per croissant

Whisk eggs, milk, salt and pepper

Scramble eggs in 2T butter.

After eggs are scrambled in butter allow to cool completely.

Slice croissants.  Place egg, cheese and bacon in croissant.  Close tightly, place on parchment paper and fold tightly.

I place all folded croissants in a freezer bag and freeze until ready to use.

Remove from freezer, leave paper on and microwave appropriately 45 seconds on defrost .  Remove paper and place on damp paper towel .  Microwave 50 to 60 seconds or until center is warm.

Enjoy!

All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2022, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Pineapple Coconut Brulee Bread Pudding

Broil to get the crispy brown/golden top. Be careful Broil on low a few minutes as in 2....

I don't know if it's winter and being in the house a little more makes me want to bake but ever since I had a  taste or two of this dessert at a restaurant when we were away, I was determined to make one similar.

I checked out the web and found a few recipes that seemed to be on the right track so combining a little from this and a little from that I developed this recipe to share with you.


Hubby and I really like to have a dessert after a meal. Well hubby does and I like to taste it at least by a spoonful or two but this one I had to practically plead (kidding) with him for a few more spoonfuls.

It was made in a ramekin so there was not a whole lot so needless to say I had just enough to crave it from the moment we left the restaurant.

Here's my recipe.  I made it in a bread pan because quite honestly there are only two of us and if I had made more I could not stop eating it and that is NOT a good thing!

1/8/18

4 cups of broken in pieces french bread. It was not super soft
4 T melted butter
1/2  cup coconut
1-8 oz. drained crushed pineapple
4 eggs beaten
2 cups heavy cream
3/4 cup sugar
1/2 tsp. cinnamon
2 tsp. vanilla (madagascar)extract

2 T Turbinado sugar for topping

Butter generously the bread pan.  In a large bowl place bread pieces,melted butter, drained pineapple and coconut. Toss together. I used my hands

In another large bowl place eggs,sugar, vanilla and heavy cream. Whisk until blended. I did it several times.

Place bread mix into buttered bread pan. Slowly pour cream mixture over bread. With a spoon push gently down on bread so as all bread it pretty much covered with the cream mixture.

Cover with plastic wrap and allow to set on counter for 30 minutes or refrigerate overnight.

Heat oven to 325 degrees

Remove cover and place bread pan in a water bath(a pan larger than your bread pan) filled with warm water.  

 Bake for "approximately" 50 minutes or until the center jiggles slightly. Remove from oven . Sprinkle with Turbinado sugar and broil on low for 2 to 4 minutes..WATCH CAREFULLY SO AS NOT TO BROWN TOO MUCH.  

Allow to cool for at least 10 minutes. It needs to set slightly and enjoy. It's awesome...YUMMY!

I had to try it while quite warm so allow it to set for more than ten minutes if you an WAIT...lol

Note: You can certainly make this recipe using whole milk, half and half or a mixture of the two. I used all heavy cream because I wanted a real custard type cream mixture entwined with the bread.

3/24/19 original

Cranberry or Blueberry Cream Cheese loaf

Updated photo (3/18/23) as well as I only made one (1) loaf today so I cut the recipe (in half )and substituted blueberries for fresh cranberries.  I did use the dried cranberries as per original recipe.

Delicious!

I can’t believe we’re half way through September already.

Summer is but a memory and cool crisp air is just around the corner.  I think a few new recipes are about to be made because I'm starting to get my mind on baking.  Quick breads have always been favorites for me.  Scones, blueberry muffins, banana bread and cinnamon streusel bread are some of my favorite recipes..They're great for morning grab and go meal satisfiers.

Note:  I used a 9” x 5” loaf pan.

Today’s yummy recipe is a new one and it has cream cheese in it. I had several bags of frozen cranberries in my freezer so by making this recipe I was able to free up a little freezer space while enjoying a freshly baked cake like loaf.

 Moist and buttery tasting this is a definite keeper.  Brunch, Breakfast or just because you're craving something sweet but not too sweet to satisfy your sweet tooth craving.

The original recipe called for all fresh or frozen cranberries but I adapted it to my way by cutting back on the fresh/frozen cranberries and adding some dried cranberries for sweet and using a bit less sugar.  It turned out perfect!

Yummy!

2 cups flour
1 1/2 tsp. Baking soda
1/2 cup dried cranberries
1 cup fresh or frozen cranberries
1 1/2 cups sugar
1 cup (2 sticks)softened butter(I used salted butter) If using unsalted butter add 1 tsp. salt to recipe
1-8oz. Softened cream cheese
4 eggs room temperature
1 1/2 tsp. Vanilla

Using an electric mixer mix sugar, softened butter and softened cream cheese.   Add vanilla and eggs one at a time while beating.

In another bowl place flour and baking soda.  Stir.  Slowly add flour mixture to butter mixture beating slowly to all is incorporated.

With a large spoon gently fold in dried and fresh cranberries.

Grease two loaf pans with cooking spray.  Slowly spoon mixture evenly into two loaf pans.  Making sure to spread evenly.

Bake 350 degrees in center rack approximately 50 to 60 minutes until toothpick in center comes out clean. 

Delicious and hard to resist eating one slice.  Enjoy!  We definitely did!!!!!!