Irish Soda Bread

Grandma has many, many bread and roll recipes, most of which require lots of time and energy to make.  This one is surprisingly easy.  No yeast, no kneading, no rolling, no rising . . . my kind of bread recipe.

4 cups flour
2 Tbsp sugar
1 tsp salt
1 tsp baking soda
1 egg (lightly beaten)
2 cps buttermilk
1/4 cup melted butter

Combine all dry ingredients.  Whisk together egg and buttermilk.  Add all at once to the dry ingredients.  Stir in the melted butter.  Stir to combine.

Scoop the dough into a greased 9 x 5" load pan.  Bake in a preheated 425 degree oven for 35 - 45 minutes.  If top begins to brown too much, cover with aluminum foil.  Test for doneness with a toothpick in the center.  If it comes out clean, the bread is done.

Mashed Sweet Potatoes

4 medium sweet potatoes
1 cup milk
4 Tbsp butter
1 tsp salt

Pierce potatoes in several place with a fork; place on a cookie sheet and bake at 400 degrees for 1 hour.  Transfer hot potatoes to cutting board to cool slightly.  Combine milk, butter and salt in a saucepan and heat over medium low heat until hot.  Cut potatoes in half lengthwise; carefully scoop flesh into bowl.  Add milk and butter mixture and mash until smooth.

Okay, this may be cheating, because it's not on Grandma's recipe card . . . but I like my sweet potatoes with a little more "sweet".  I add 1/2 tsp of Allspice and 3/4 cup of brown sugar.  Mmmmmm!

Potato Salad - Routine or Memorable

Grandma had a Basic Potato Salad recipe, but I've run across a few of her notes that take the basic recipe and make it special.

In a large bowl, combine 1 1/4 cup Miracle Whip, 1 Tbsp yellow mustard, and salt and pepper to taste.  Toss with 2 lbs of boiled potatoes and allow to cool.

Good BET -- add bacon bits, chopped hard cooked eggs and tomatoes.

Island -- add fresh pineapple, cashews, and lemon zest.

Garden Crunch -- add cucumber, carrots, pickle relish.

Orchard -- add apple slices, ham, and grated smoked cheese.

Ham & Beans

Well, those who know me, know I don't like beans.  This is certainly not a dish I'd put on my list of favorites, but I will eat it.  Considering it's beans - that's pretty amazing.

1 - 20 oz bag of 16 Bean Soup Mix
1 large ham shank (1 1/2  - 2 lbs)
6 cups chicken or pork stock (and/or water in a pinch)
1 - 2 carrots, peeled and chunked
2 ribs celery, in chunks
1 medium onion, chopped
2 cloves garlic, minced
2 bay leaves
thyme leaves (fresh, if available)parsley, minced (or crushed dried)
pinch red pepper flakes
freshly ground pepper
salt (with caution)

Soak the beans:  Put beans in a pot with 4 cups of water and bring to a boil.  Boil 2 minutes, then cover, remove from heat, and let sit for an hour.  (You can also put the beans in a bowl or pot and cover them with water at least 2" above the beans, and let them sit overnight.)  Drain and rinse.  Beans will look gray - that will cook out later.

Load the slow cooker with beans and the ham shank.  Add the rest of the ingredients except salt.  Do not salt soup until cooking is done, since the ham hock is already salty.  Use your judgment with thyme, parley and pepper.  You may substitute fresh herbs if available, as minced leaves.  Be careful not to use too much red pepper.  If you don't like chunks of carrot and celery, put them in whole and remove when soup is done; otherwise, you can dice them into the soup.

Cook on High for 4 - 5 hours, or on low for 8 - 9 hours, until ham falls from the bone.

Remove bay leaves, bones and any visible pieces of gristle with a slotted spoon.  Putt out the big ham chunks and shred them with two forks, then put them back in. If soup is not thick, allow to cook for another hour with lid off, to reduce the water content.  Salt only after cooking is complete - the ham hock is already salty (and so is the stock if you use canned.)

Dinner Rolls

Grandma was famous for her breads and desserts. Her dinner rolls were incomparable.

1 dry yeast packet (1/4 oz)
1/2 cup warm water
1/2 cup sugar
7 1/2 - 8  cups flour (plus more for dusting)
12 Tbsp (1 1/2 sticks) butter, melted and cooled, plus softened butter for brushing
2 cups whole milk, at room temperature
2 large eggs, at room temperature
1 Tbsp kosher salt, plus more for sprinkling

Sprinkle the yeast into a large bowl with 1/2 cup of warm water.  Add sugar and whisk well.  Let sit 1 minute (it should bubble and froth slightly, then gently stir in 1 cup flour.  Set aside and keep warm while you prepare dough.

Mix the melted butter and milk in a mixer with the hook attachment on low speed.  Add eggs and mix until blended.  Add 6 1/2 cups flour and 1 Tbsp salt, and mix until the dough forms a ball, 2 - 3 mins, adding up to 1/2 cup more flour if the dough is too wet and sticky.

Brush a large bowl with softened butter.  Transfer te dough to the bowl, cover with a towel and set rise in a warm place 2  - 2 1/2 hours.  The dough should double in volume.

Preheat the oven to 375 degrees.  Line a baking sheet with parchment paper.  Dust a clean, flat surface with flour and turn the dough out onto it.  Flour your hands; gently press the dough into a 16 x 8" rectangle, about 1/2 - 3/4" thick (don't forget to use a rolling pin).

With the short side in front of you, but the dough in half lengthwise with a floured knife.  Then slice crosswise into 12  strips.

One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath.  Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows.  (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)

Bake the rolls until they are bursting at the seams and golden brown, about 18 - 20 mins.  Remove from the oven and brush with softened butter.  Sprinkle with salt and serve immediately.

Toffee Crunch Bars

1 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup butter
3/4 cup brown sugar
1 egg
1 tsp vanilla
1 cup finely chopped Heath bars

Combine flour, salt and baking soda and set aside.

Cream butter and sugar well.  Add eggs and vanilla, and then stir in Heath bars.

Drop from teaspoon onto greased baking sheet.  Bake at 350 degrees for 12 - 15 minutes.

Pickles - Sliced Dill Pickles

Place a sprig of dill in jar.  Slice quantity of dill-sized pickles into the jar.

Boil and pour over the pickles the following solution:

1 1/2 cup sugar
1 1/2 cup water
1 1/2 cup white vinegar
1/4 cup salt
1 tsp pickling spice in a bag

Place another piece of dill on top of pickles and seal at once.

Snack - Pepper Popcorn

This is an unusual snack recipe - might just have to try this out for Super Bowl Sunday.  I never would have come up with this idea.

2 quarts popped popcorn
2 cups shoe string potatoes
1 cup dry roasted peanuts
1/3 cup butter
1 tsp dill weed
1 tsp lemon pepper
1 tsp garlic powder
1/4 tsp salt
1/2 tsp onion salt
1 tsp Worcestershire sauce

Combine butter with seasonings and toss with popcorn shoestrings and peanuts.  Put in a 9 x 13" pan and bake at 350 degrees for 10 minutes.  Stir every two minutes.

Gravy - Grandma's Perfect Gravy

2 Tbsp vegetable oil
1 medium onion, thinly sliced
Neck and giblets from your turkey (discard the liver)
8 cups of chicken or turkey stock
Several sprigs thyme, parsley, rosemary and or sage
1 bay leaf
Turkey drippings (from your roasting pan)
1/2 cup flour
Dash of Worcestershire sauce
Kosher salt and freshly ground pepper

Heat the vegetable oil in a saucepan over medium heat.  Add the onion and turkey neck and giblets; cook, stirring, until browned, about 15 minutes.  Add the broth, herb springs and bay leaf; cover and simmer about 2 hours (do this while your turkey roasts).

Once your turkey is done, transfer it to a cutting board to rest and pour the pan drippings into a large degreasing cup.  Strain the broth.

Put the roasting pan on the stovetop over low heat.  Add a dash of the broth to the pan and scrape up any browned bits with a wooden spoon.  Transfer the liquid and bits to the degreasing cup.  The fat will rise to the top of the degreasing cup.  Spoon off 1/2 cup fat and transfer to a saucepan.  Scatter in the flour; cook over medium heat, stirring in a figure-eight motion with a wooden spoon, until the flour mixture browns slightly, about 4 minutes.

Gradually ladle the hot broth into the flour mixture, whisking constantly (this is key, or your gravy will be lumpy).  Bring to a boil, then adjust the heat so the gravy simmers gently.

Add remaining turkey drippings to the gravy, leaving any extra fat behind in the degreasing cup.  Simmer, whisking occasionally, until the gravy thickens, about 10 minutes.  Add the Worcestershire sauce and season with salt and pepper.

Fruit - Old-Fashioned Fruit Compote

Looking for a side-dish  that's the perfect to go with your next turkey, goose, duck or ham?  This warm and fruity dish will simmer while you prepare the rest of the menu, or make it a day ahead and reheat before serving.

1 can (20 oz) pineapple chunks, undrained
1 pkg (18 oz) pitted dried plums
1 can (15 1/4 oz) sliced peaches, undrained
1 can (11 oz) mandarin oranges, undrained
1 jar (10 oz) maraschino cherries, drained
1 pkg (6 oz) dried apricots
2 pkgs (3 1/2 oz each) dried blueberries
1/2 cup golden raisins
4 lemon peel strips
1 cinnamon stick (3")

In a Dutch oven, combine all ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 50 - 60 minutes or until fruit is tender.  Serve warm or at room temperature.