Brown Irish Soda Bread

Easy Irish Brown Bread

INGREDIENTS

  • 2 1/4 cups whole-wheat flour
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon fine salt
  • 2 cups well-shaken buttermilk
  • 4 tablespoons unsalted butter (1/2 stick), melted
  • 1/2 cup raisins

INSTRUCTIONS

  1. Heat the oven to 400°F and arrange a rack in the middle. Lightly dust a baking sheet with all-purpose flour; set aside.
  2. Place both flours, baking soda, and salt in a large bowl and whisk to combine, breaking up any lumps. Add buttermilk, melted butter,and raisins. Mix with your hands until almost all of the flour is moistened and the dough holds together, about 1 minute.
  3. Lightly flour a clean work surface and turn out the dough. Knead until it forms a fairly smooth ball with no visible pockets of flour, about 1 minute. Work the dough into a flat round about 7 inches in diameter and 2 inches thick. Place on the prepared baking sheet and, using a sharp knife, slice an “X” across the top, edge to edge and about 1/2 inch deep.
  4. Bake until the internal temperature registers 190°F to 200°F on an instant-read thermometer and the bread makes a hollow sound when tapped, about 35 to 40 minutes. Transfer to a wire rack and cool completely before slicing, about 2 hours. (If you slice the bread before it has completely cooled, it will be crumbly or fall apart.)

Sauteed Spinach with Mushrooms

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This is a simple recipe I like to use during the week. People usually think of spinach as a nasty pile of green stuff. However, it can actually be quite tasty. The recipe I use is a big hit with my family. Below are your shopping list and recipe:

Shopping List:

2- 1lb bags fresh spinach

1- 8oz pkg sliced baby portabella mushrooms

1- medium onion(minced)

4oz prosciutto(chopped)

2 TBS balsamic vinegar

1-2 TBS butter

Salt and Pepper to taste

Directions:

You will be doing all of your cooking on medium/high heat.

1) In a deep skillet begin to crisp the prosciutto, this with take about 8 minutes.

2) Add the minced onion, season to taste with salt and pepper. Sautee the onion until translucent.

3) Once the onions are where you want them, add the mushrooms. I let the mushrooms go until they are tender.

4) Add the butter and balsamic vinegar.

5) Place your spinach in the skillet. You will have to add the spinach in stages. As the spinach wilts you can add the next batch. This step will take about 7 minutes.

6) Enjoy!!!!!!!

No Sew Throw Pillow

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I like to make no sew pillows with my daughter and my nephews. The no sew version is a great way to introduce children to the sewing and crafting world. My daughter loves to help me measure and cut the fabric. The design below is an excellent starter project for children and adults.

Things You’ll Need

  • Fleece
  • Scissors
  • Ruler
  • Chalk
  • Fiberfill

 

 

How to make it

  1. Cut 2 identical heart shapes from the fleece, 1 red, 1 green. To allow for a 4-inch fringe, be sure to cut the hearts 8 inches larger than you want your finished pillow. We cut ours 26 inches across and 22 inches long for an 18- by 14-inch pillow.

  2. No-Sew Fleece Pillow - Step 2

    On 1 fleece heart, use a ruler and chalk or a disappearing-ink pen to draw a heart 4 inches in from the edge of the fabric (see illustration). Measure and draw fringe that’s about 1 inch wide and 4 inches long (up to the center heart, as shown).

  3. Stack the hearts with your chalk lines on top. Cut the fringe, through both layers of fleece, stopping at the center heart.

  4. Begin at the bottom point of the heart and tie the top piece of fringe to the bottom piece by double-knotting them. Continue up the side of the pillow. At the dip at the top, knot together the top 4 fringes (2 pairs) into 1 double knot to cinch the opening more tightly. Then go back to knotting just 2 fringes until only 4 pairs are untied.

  5. Stuff the heart with fiberfill. Tie the remaining fringes. Brush off any chalk that still shows. Ink lines should disappear according to the package directions.