When we got home, we peeled potatoes and I made Irish Soda Bread, with help from Sarah and the boys. It turned out extra delicious this year, so I thought I should blog the recipe here so I am sure to do the same thing again next year. I found a recipe I liked many years ago, but have made changes. I bake it in our trusty cast iron skillet, just like my mom always made cornbread, so I'm going to call it
Farmgirl Irish Soda Bread
4 cups flour
1/2 cup sugar
2 t. baking powder
1 t. baking soda
3/4 t. salt
2 c. raisins
1 T. caraway seeds
2 eggs, slightly beaten
1 1/4 c. milk plus 1 t. apple cider vinegar stirred in
1 c. sour cream
Preheat oven to 350, and put a 10" cast iron skillet in the oven while it heats up.
In a large bowl, whisk together all the dry ingredients; stir in raisins and caraway seeds. In a separate bowl, stir together eggs, milk and sour cream; pour into dry ingredients and mix just until all is moistened and you can't see any dry flour mix. Take the skillet from the oven and plop in 2 T. of butter. When it is melted, whirl it around the the skillet and pour the dough in.
Bake for an hour; the bread will have a nice firm crust and will sound hollow when you give it a tap. Let it cool a few minutes, then turn out onto a rack. It will cut better if you let it sit another few minutes, and it's extra good for breakfast the next morning.
Clay made black and tans (Guinness + Harp = downright lethal for a woman whose recent beer of choice has 64 calories and no kick) and then we made homemade shamrock shakes with fudge ripple ice cream, a smidge of peppermint extract and green food coloring. Delicious, like a Girl Scout Thin Mint. But, after the boys went home, we made another batch of milkshakes, but this time with a couple of shots of Irish Cream. Slainte!