Irish Soda Bread

Perfect for St. Patrick's Day, this moist bread is full of dried currants.  Serve warm or at room temperature.  Great toasted!  

Ingredients:

4 cups all purpose flour, plus extra for currants

4 tablespoons sugar

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

4 tablespoons (1/2 stick) cold, unsalted butter, cut into 1/2 inch dice

1 3/4 cups cold buttermilk, shaken

1 extra large egg, lightly beaten

1 teaspoon grated orange zest

1 cup dried currants

Preheat the oven to 375 degrees.  Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment.  Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup.  With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.  Combine the currants with 1 tablespoon of flour and mix into the dough.  It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf.  Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.  

Bake for 45 - 55 minutes, or until a cake tester comes out clean.  When you tap the loaf, it will have a hollow sound.

Cool on a baking rack.

*adapted from Ina Garten

Milwaukee Mud Pie - the 2020 Maman Bake-Off Winner

Christine won the 2020 Maman Bake-Off (her third trophy) for this delicious Milwaukee Mud Pie, a recipe from Honeypie in Milwaukee, WI  

Crust: 
3 cups Oreo cookie crumbs (from about one 14.3 ounce package)
1 tablespoon sugar
5 tablespoons butter, melted

Ingredients:
6 tablespoons (3/4 stick) butter (divided)
1 3/4 cups chopped dark chocolate or semi-sweet chocolate chips (divided)
6 eggs, room temperature
1 1/2 cups sugar (divided)
1 tablespoon plus 2 teaspoons vanilla extract (divided)
1 1/2 teaspoons salt (divided)
4 egg yolks
3 tablespoons cornstarch
2 1/2 cups whole milk
3/4 cups crushed Oreos
2 cups heavy whipping cream, whipped

Preparation:

Preheat oven to 325 degrees.

Prepare crust. (Instructions at the end of recipe)

Make fudge base:
In heavy-bottom medium-size pan, melt 4 tablespoons butter and 1 1/4 cups chocolate chips.  Let cool slightly.

In a medium bowl, beat the 6 whole eggs, 1 cup sugar, 1 tablespoon vanilla and 1 teaspoon salt on high speed 6 minutes or until frothy.  Fold in cooled chocolate mixture and pour into the prepared crust.  Bake in preheated oven 18 minutes or until base is set but still jiggly.  Remove from oven and let cool.  Cover in plastic wrap and refrigerate 2 - 3 hours before assembling.

For chocolate cream layer:  
In a large nonreactive saucepan, whisk together remaining 1/2 cup sugar, 1/2 teaspoon salt and the 4 egg yolks until smooth and glossy.  Add cornstarch and whisk until smooth.  Pour in milk and whisk together.  Place saucepan over high heat.  Stir constantly until cream filling thickens and bubbles.  Remove from heat and stir in remaining 2 tablespoons butter, remaining 1/2 cup chocolate chips and remaining 2 teaspoons vanilla.  Continue stirring until butter is melted.  Set aside.

To assemble:
Remove fudge base from refrigerator.  Spread a small amount of the chocolate cream filling over the top of the fudge base.  Sprinkle all but a few of the cookies over the cream filling.  Top with the remaining cream filling.  Top the filling layer with whipped cream, then decorate with reserved cookie crumbs.

Crust:
Preheat oven to 350 degrees.

Combine ingredients and pat firmly into bottom and up sides of an 11 inch pie pan.  Bake in preheated oven for 6 minutes.

Ham and Cheese Sliders

To have a snack for the our family's late arrival flight, this was the perfect snack that kids and adults would enjoy.  There are many ham and cheese slider recipes but this one was simple enough with not a lot of ingredients for picky eaters.  You could substitute turkey for the ham.  I bought Boar's Head deli meat and cheese and had them slice it thin for sandwiches.  My photo shows 14 because I had an extra 2 pack of Hawaiian Rolls and just decided to use them also.  The pan that I use is a perfect fit.  It's a 12 x 8 rectangle pan.

12 King's Hawaiian Rolls 

1/4 cup salted butter, melted

1/2 teaspoon garlic salt

1/2 teaspoon Italian seasoning

6 slices sharp cheddar cheese (sliced thin for sandwiches)

12 slices honey baked ham (sliced thin for sandwiches)

6 slices provolone cheese (sliced thin for sandwiches)

In a small bowl, mix together the melted butter, garlic salt and Italian seasoning. 

Split your rolls in half, place the bottom half in the baking dish.

Top the buns with the cheddar cheese slices, follow with a layer of ham slices and then the final layer of provolone cheese slices.

Place the top half of the buns on top and brush the top of the rolls with the melted butter mixture.

Cover the dish with foil and bake for 15 minutes at 350 degrees or until the cheese is hot an bubbly.

Remove foil, and bake for an additional 5 minutes (or until the tops of the sliders turn a golden brown).

Remove from the oven, slice and serve!

Raisin Scones

I love making scones and my husband loves eating scones, of any flavor.  Ina Garten's recipe is the best, this time I added Sunkist raisins (not the jumbo ones).  I made a simple glaze because my husband likes scones with a glaze (recipe below and drizzled on the cooled scones).  

4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup raisins
1 extra-large egg beaten with 2 tablespoons milk, for egg wash

Preheat oven to 400 degrees.

Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment.

Blend in the cold butter at the lowest speed and mix until the butter is in 
pea-sized pieces.

Combine the eggs and heavy cream and quickly add to the flour/butter mixture.  Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly.  The dough may be a bit sticky.

Dump the dough out onto a floured surface and be sure it is well combined.  Flour your hands and a rolling pin and roll the dough out to 3/4 to 1 inch thick.  
You will see lumps of butter in the dough.  Cut into squares with a 4" cutter and then cut in half diagonally to make triangles.  Place on a cookie sheet lined with parchment paper.

Brush the scones with the egg wash and sprinkle with sugar.

Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.

  
*I bake and freeze them.

**Simple Glaze:  
   1 1/4 cups powdered sugar
   3 tablespoons milk (more if needed)  
   Mix milk into sugar.  Add more milk, 1 tablespoon at a time, if needed to 
   achieve desired consistency.  Drizzle on desired product.  

Chocolate Chip Muffins

My grands love the store-bought Entenmann's Mini Bites Chocolate Chip 
Mini Muffins, but these homemade ones are so much better.  The recipe is for large muffins, I baked them in a mini muffin pan and baked them for slightly less time, approximately 15 minutes or until cake tester came out clean. 

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Heaping 1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 teaspoons pure vanilla extract
2 large eggs
1 cup sour cream
2/3 cup mini chocolate chips

Preheat the oven to 350 degrees.  Spray a 12 cup muffin pan with nonstick cooking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla.  Whisk in the eggs, followed by the sour cream.  Add the dry ingredients and whisk until evenly combined.  Stir in 2/3 cup of the mini chocolate chips.

Spoon the batter evenly into the prepared pan, filling the muffin cups about three-quarters full.  

Bake for 18-20 minutes, until domed and golden brown.  

Let the muffins cool in the pan for about 10 minutes, then transfer to a rack to cool completely.  

*I made my mini muffins ahead and froze them.  Leave on the countertop for about an hour for them to thaw.  

Recipe adapted from onceuponachef.com

Blueberry Coffee Cake Muffins

I made these for Paul, Dana, and the kids while they were in town for the Chili Cook-off and they were a big hit.  Another Barefoot Contessa (Ina Garten) recipe. 

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees.  Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. 

With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.  

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.  With the mixer on low speed add the flour mixture to the batter and beat until just mixed.  Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into prepared muffin pans, filling each cup just over the top (I use the large OXO ice cream scoop for this, it's a perfect size). 

Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.    

Maple Caramel Bacon Crack Bites

Kerry served this app yesterday along with Party Shrimp for a perfect Sweet and Spicy appetizer combination.

2 (15 count) packages frozen phyllo cups (30 total)
1 lb. regular cut bacon (any flavor/smoke preference)
3/4 cup brown sugar
1/2 cup maple syrup

Preheat oven to 350 degrees.  Line a rimmed baking sheet with parchment paper and lightly great it with cooking spray.  Place the phyllo cups onto the baking sheet and set aside briefly.

Fry the bacon in batches in a large skillet, cooking until the bacon is just about done but not crispy.  (The bacon should be on the chewier side, as it will continue to cook more as you bake it).  Drain the bacon onto a large paper towel lined plate and let cool briefly before chopping into tiny bits.

Scoop a 1/2 teaspoon of brown sugar into each phyllo cp and add a small squirt of maple syrup on top.  Fill past the brim of the phyllo cup with bacon, mounding it into the cup.  Sprinkle with remaining brown sugar.

Bake for approximately 12-15 minutes or until the phyllo cups and bacon are crisp and the maple caramel is bubbly and caramelized.

Cool for about 5 minutes before serving.

adapted from thedomesticrebel.com

Party Shrimp

Kerry made this app for the Chili Cook-off and they were so easy and delicious!

2 pounds large shrimp, peeled and deveined
1 package Italian seasoning mix
3 tablespoons vegetable or olive oil
1 tablespoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Pinch of salt

Drain shrimp well.

Add shrimp to a large ziplock bag or lidded container. (Kerry used a ziplock bag).

Whisk together dressing mix (unprepared), oil, paprika, garlic powder, cayenne pepper and salt until well combined, then add to shrimp. 

Toss to coat shrimp then refrigerate for 1 - 4 hours.

Lie a baking sheet with aluminum foil then spray with cooking spray.  Arrange shrimp in a single layer on baking sheet, discarding marinade.  

Broil shrimp on top rack of oven for 5 - 7 minutes or until pink and cooked through, flipping once halfway through cooking time.

Serve hot or at room temperature with cocktail sauce.

adapted from southyourmouth.com

Candied Bacon

Kerry makes these for the Maman annual chili cook-off and they are always so popular.  

1/4 cup packed brown sugar
2 tablespoons rice vinegar
2 tablespoons maple syrup
ground black pepper to taste
1 pound thick-cut bacon

Preheat oven to 350 degrees.

Mix brown sugar, rice vinegar, maple syrup and black pepper in a small bowl.

Place bacon slices on cooling rack over a baking sheet.

Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.

Remove bacon and brush both sides with brown sugar mixture.  Return bacon to the oven and bake another 5 minutes.  Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

adapted from allrecipes.com