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  • Aussie Talie
    RECIPE: GOLDEN RAISIN SODA BREAD *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ INGREDIENTS: 4 cups white, all-purpose flour 1 teaspoon salt 1 teaspoon baking
    Message 1 of 1 , Mar 6, 2013
      4 cups white, all-purpose flour
      1 teaspoon salt
      1 teaspoon baking soda
      1 teaspoon cream of tartar
      1 tablespoon sugar
      2/3 cup golden raisins
      1 1/4 cups buttermilk
      Sift flour, salt, baking soda and cream of tartar into a
      mixing bowl. Stir in sugar and golden raisins then add
      buttermilk, mixing to form a firm, but not too stiff
      dough. Knead lightly on a floured surface and form into a
      slightly flattened round. With a large knife Cut a deep cross
      about 1/2 of the way down to form 4 equal sections in the loaf.
      Brush the top lightly with milk. Place on a greased lightly
      floured cookie sheet and bake in the center of the oven at 400
      degrees for 25 minutes. Turn the load upside down and return
      to the oven for a further 5 minutes. The loaf is done when it
      sounds hollow when tapped on the base. Wrap in a damp cloth
      and place on its side to cool. Cut into quarters, slice and
      butter generously.

      Category: Breads
      ~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*

      1 package chocolate cake mix
      1 (3-4-ounce) package instant chocolate pudding mix
      3/4 cup Irish whiskey or bourbon, divided
      1/2 cup cooking oil
      4 jumbo or extra large eggs, at room temperature
      3/4 cup sugar
      1/4 cup butter or margarine
      1/4 cup water
      1 teaspoon lemon juice
      whipped cream for garnish

      In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish
      whiskey, and oil, add eggs and beat at medium speed of an
      electric mixer for 4 minutes, scraping down sides of bowl as
      necessary. Spoon into a greased and floured 10-inch bundt or
      tube pan. Bake in a preheated moderate oven (350 degrees) for
      45 minutes, or until a cake tester inserted into the cake comes
      out clean. When cake is almost done, prepare syrup. Combine
      sugar, butter, water, and lemon juice in a small heavy saucepan.
      Bring to a boil slowly, stirring until sugar is dissolved.
      Remove from heat and stir in remaining 1/4 cup Irish whiskey
      or bourbon. Turn cake out onto two large sheets of aluminum
      foil placed together to form the shape of a cross. Let cake
      cool for 10 minutes, top side up for tube cake and upside down
      for bundt cake. Using a skewer or long bamboo pick, make holes
      all over top and sides of hot cake. Drizzle syrup very slowly
      over cake, being careful that too much does not run into any
      cracks on top of cake. Bring foil up around cake and wrap
      securely. Cake may be served when completely cool, or store
      in an airtight container overnight. Cake may be wrapped securely
      in foil and stored in the refrigerator for several weeks or in
      a freezer for up to six months. Serve with whipped cream.

      Yield: 1 10-inch tube cake
      Category: Desserts
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