Irish soda bread
3 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup quick-cooking oatmeal or regular rolled oats
1 1/4 teaspoon baking soda (make sure it’s fresh)
1 teaspoon baking powder (make sure it’s fresh)
1 1/2 teaspoon salt
4 tablespoons very cold unsalted butter, cubed
2 or 3 tablespoons honey
1 3/4 cups buttermilk
1 large egg
2 teaspoons orange zest
1 cup dried currants
1/3 cup gold raisins
2 1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped1/2 cup milk
salt and pepper to taste
1/4 cup butter, melted
- Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
- Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
Slow-cooker corned beef and cabbage
DIY shamrock shakes
- 2 cups vanilla ice cream
- 1 1/4 cups milk
- 1/4 teaspoon mint extract, or more to taste
- 9 drops green food coloring
- 2 tablespoons chocolate syrup, or to taste (optional)
- 2 tablespoons whipped cream, or to taste (optional)
- 1/2 teaspoon green decorator sugar, or to taste (optional)
- Blend ice cream, milk, mint extract, and food coloring together in a blender until smooth.
- Drizzle chocolate syrup around inside walls of 2 tall glasses; pour shake into glass. Top with whipped cream and green decorator sugar.