Irish Soda Bread

I have never made Irish Soda Bread before & that has been a mistake! It is so good! I ate it warm from the oven with butter, that melted into it…& today I am eating it toasted with peanut butter! The recipe I chose to make was from  This is not a yeasted bread. It is dense & hearty. Nicely sweeten from the currants that are studded throughout this bread. I am going to cut it up, put it in the freezer so that I have it for a while!  I didn’t have all of  the ingredients exactly as the recipe called for so I used what I had in the house. The recipe calls for buttermilk but I never have that so made my own. As usual, I will put the link to the original recipe here.

Here is how I made this

Irish Soda Bread  (adapted from


2 1/2 cups whole wheat flour

1 1/4 cup bread flour

3 tbsp sugar

1 tsp baking soda

3/4 tsp salt

1/4 cup cold butter, cut into pieces

2/3 cup currants

1 1/3 cup buttermilk *** I put regular milk into a measuring cup, just short of 1 1/3 cups, then I added 1 1/4 tsp of vinegar, gave it a stir & let it sit until needed  ***the ‘formula’ for making a substitute for buttermilk is: 1 cup milk/1 tsp vinegar or lemon juice. let stand for 5 -10 minutes 

1 large egg


Preheat oven to 400f

Grease a 8″ or 9″ round cake pan ***I buttered the pan I used but you can spray it with non-stick spray or grease the pan  however you like! I used a light coloured cake pan

***I used my food processor to mix this together. If you co not want to use a food processor use a bowl & when you add the butter you can mix it in with your hands or a pastry blender.

  1. In the bowl of your food processor, put the flours, sugar, baking soda & salt. Pulse for a few seconds to mix the dry ingredients together
  2. Add the currants to the flour & pulse to distribute them throughout
  3. Add the butter & pulse the food processor until there are not any large pieces of butter.
  4. Put the egg into the ‘buttermilk” & whisk together so that the egg is beaten in there, or alternatively, beat the egg & add to the milk & stir
  5. With the food processor running, pour the milk/egg mixture through the feed tube & process until combined & a soft dough is formed *** do not over processes. You don’t want this dough to become a ball of dough!
  6. Take the dough out of the food processor & put onto a lightly floured surface. Knead for a bit until the dough forms into a nice flat  ball.
  7. Put into the greased cake pan & flatten to fit the pan
  8. Using a sharp knife, cut an x into the top of the dough, cutting down about 1/2 inch
  9. Bake for 45 -60 minutes…Mine was done at 45 minutes


Do you love Coconut?

I do ! Here are a few recipes with coconut as the main star!

Coconut Cookies

I love coconut. In chocolate bars, in cakes, cupcakes, granola bars…etc etc  If there is coconut in it..I will not turn away! So, when I saw the recipe for these cookies…Coconut Cookies…not oatmeal with coconut… just coconut I could not resist!

Coconut Cake

It was my sister Pauline’s birthday & I wanted to make her a special birthday cake. There are so many beautiful cakes on Instagram that I thought I might try, but in the end I asked her what cake she would like & Pauline loves Coconut Cake so that is what she wanted!

Coconut Macaroon Cookies

I love coconut! In a cake, in a chocolate bar,,,and in a cookie. Could these be one of the simplest cookies to make? I think so! Coconut Macaaroon Cookies are delicious!

Chocolate Macaroon Cake

This Chocolate Macaroon cake is delicious. Perfect for Passover but I will be making it during the year I am sure. I served it for the first Seder with the Frozen Lemon Meringue Dessert dessert, posted in this blog,   & I think people had a hard time choicing, so they tried some of both! Everyone…

Pie slice clipart, dessert vintage

Tomorrow is Pi Day … so let’s eat some Pie!

Pi day is a great excuse to eat Pie.. not that we should have to have an excuse! Here are some previously posted recipes for pie I am sure you will enjoy! Pick one or make a few ,,,, you can have a pie board! Cut the pies into pieces then arrange them nicely on a board & enjoy. You could also serve some ice cream & whipped cream in bowls to garnish the pies with! I can see your tables now! Delicious !

Continue reading “Tomorrow is Pi Day … so let’s eat some Pie!”

Quick Rise Cinnamon Buns

One of the things I like about this recipe for Quick Rise Cinnamon Buns is that using the QuickRise Yeast (Rapid Rise) it takes less time to make these by about two hours! Using regular yeast, the dough is mixed then rises for about 1 1/2 or2 hours until the dough has doubled in size. Then the dough is shaped & has to rise again for about an hour before baking. Using Quick Rise Yeast the first rise is eliminated. The dough rests for 10 minutes after being kneaded then the dough is shaped & left to rise for an hour then baked.

Continue reading “Quick Rise Cinnamon Buns”