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Irish Soda Bread

1/4 Cup Butter
1 Teaspoon Baking powder
1/4 Cup Raisins
1 1/3 Cups Buttermilk OR Sour milk
1 Egg -- unbeaten
1 Teaspoon Baking soda
1 Egg yolk


Make in 2 qt. round casserole (or 1 1/2 qt.) Preheat oven to 375. Grease casserole.
Sift flour, sugar, salt, and baking powder into mixing bowl,stir.
With fingers, cut in butter until coarse like corn meal. Stir in raisins.
Combine buttermilk, egg, baking soda and stir into flour mixture, until just moistened.
Turn dough onto slightly floured surface; knead lightly until smooth, shape into ball.
Place in casserole. With sharp knife make a 4 inch cross 1/4 inch deep in center.
Brush with egg yolk beaten with fork. Bake 1 hour 10 minutes or until done.

Irish Scones

1 cup white flour
1/2 teaspoon baking powder
1/4 pound butter -- softened
2 ounces sugar
1 egg -- slightly beaten
2 ounces milk
white raisins (optional)
Walnut halves (optional)


Mix flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough.
Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of
beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot. Place scones in pan and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more.
Makes 6 scones.

Easter Paska

2 packages Yeast
1 quart Milk
1 cup Sugar
1 1/2 tablespoons Salt
4 Eggs
1/4 pound Butter
1/4 pound Vegetable Shortening
3 1/2 pounds Flour(1 c for flouring board
1 cup White Raisins


Dissolve sugar in milk and heat until lukewarm. Crumble yeast into milk and let stand. Sift flour and salt into large pot or bowl. Put in eggs, melted vegetable shortening and butter. Add milk. Work until all dough is in one bulk, loose from hands and from sides of pot or bowl. Cover with pot cover or a damp cloth and set in a warm place to rise. It should be double in amount in about 2 or 2 1/2 hours.

Take three large balls of dough, the size of large grapefruits, form into 10" strips 3" in diameter and braid. Paska is always baked in a round pan, 6" high. The temperature should be 400 deg. for the first 10 min. and then lowered to 375 deg. for the next 40 to 50 minutes. When the Paska is taken from the oven, spread with melted butter. This will make 4 Paskas.

Easter Hot Cross Buns

1/4 cup water -- lukewarm
1/2 cup granulated sugar
1 package active dry yeast [1 tb]
3 1/2 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup milk -- warm
1/4 cup butter -- melted
1 egg
1 egg yolk
1/2 cup currants
1/4 cup mixed candied peel -- chopped
2 tablespoons granulated sugar
2 tablespoons water
1/2 cup powdered sugar
2 teaspoons water


In measuring cup,combine warm water with 1 tb of the sugar; sprinkle yeast over top. Let stand for 10 minutes or until frothy. Meanwhile, in large bowl, blend together remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make a well in center.

In small bowl, whisk together milk, butter, egg and egg yolk; pour into well. Pour in yeast mixture. Using wooden spoon, stir until soft dough forms. Turn out onto lightly floured surface; knead for 8 minutes or until smooth and elastic.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 hour or until doubled in bulk. Punch down; turn out onto floured surface; knead in currants and peel. Shape into 12-inch log; cut into 9 even pieces.

Stretch, tuck and pinch sides of dough all around to meet underneath. Using cupped hand, roll into seamless ball. Place 2 inches apart on greased baking sheet. Cover and let rise for 35 minutes or until impression remains when dough is poked.

Bake buns in 400F oven for about 16 minutes or until golden brown.

Glaze: In saucepan, stir sugar with water over medium heat until dissolved. Brush over buns. Let cool.

Icing: Stir together powdered sugar and water. Using piping bag fitted with round tip, pipe cross on top of each cooled bun.

Old Fashioned Butter Rolls

2 cups all-purpose flour
1/2 tsp salt
1 cup shortening
1/2 cup water
3/4 cup butter, softened
1/4 cup white sugar
1/2 tsp ground nutmeg
2 cups milk
2/3 cup white sugar
1 tsp vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan. In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs.

Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.

In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.

Bake in preheated oven until brown, about 30 to 40 minutes.

Country Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1/2 teaspoon salt
3 ounces cold unsalted butter
1 cup low-fat yogurt
1/4 cup heavy cream


Preheat oven to 425 degrees. In large bowl, whisk together dry ingredients. Gently cut in butter then add yogurt. Mix with hands without overworking dough. Dough should be slightly sticky.
Pour onto lightly floured counter and roll to 1-inch thickness. Cut out 2-inch rounds and place on unlined non-stick baking tray.
Refrigerate for at least 30 minutes. Brush tops with heavy cream and bake 10 to 12 minutes.

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