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Recipe of the Week

Irish Bread

Ingredients
3 cups sifted flour
1/4 teaspoon salt
3 teaspoons baking powder
1/2 cup sugar
4 Tablespoons melted butter
1 1/4 cups milk
1 beaten egg
1 cup raisins

Directions
1. Preheat oven to 350 degrees
2. Mix flour, salt, baking powder, and sugar
3. Stir in milk, egg, and butter.
4. Stir in raisins.
5. Butter an 8-inch cast iron skillet
6. Pour batter into skillet and bake for about 1 hour.
7. Bread will be set and top will be golden brown.

 

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White and Dark Chocolate Peppermint Bark

Ingredients

20 oz white chocolate, coarsely chopped, divided
30 peppermint candies, crushed, divided
10 oz dark chocolate, coarsely chopped
6 tablespoons heavy cream
1 teaspoon peppermint extract

Directions
Line a 9×12” baking pan with aluminum foil or parchment. Melt half of the white chocolate in the top of a double boiler  over just barely simmering water, stirring frequently and  scraping down the sides with a rubber spatula to avoid  scorching. Spread the white chocolate into the prepared pan.  Sprinkle 1/4 of the crushed peppermints evenly over white  chocolate. Chill until firm, about 15 minutes.

Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pur the chocolate layer over the chilled white chocolate layer; spread evenly. Chill until firm, about 20 min.

Meanwhile, melt the remaining white chocolate in the top of  a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 20 minutes. Cut or break into small pieces to serve.

This recipe yields about two pounds. I make multiple batches to give away as gifts, as well as to eat at home. Enjoy!

recipeoftheweek