I, for once, am ahead of the game. My metaphorical “in-box” is empty for at least the next hour! Woah! You’d think I’d sit down and take a breather and maybe even watch some
trashy television super important news, or something. Maybe, I could even start reading “The Hunger Games”, which everyone I know (and the world) is raving about. I have every intention of reading it, people. I promise, it will happen..eventually….hopefully. But, now, I have enough time for some recipe experimentation, so that’s what I’ll do. It is my favorite thing, after all.
I woke up really early this morning and made the beds, did the laundry, squeezed my workout in, made breakfast, did the dishes, got the kids dressed and ready, made the snacks and then got ready myself. Trey’s now at school, Mike is now at work, and Max is playing with his toys and singing to himself, while removing all the cushions from the chairs and couch to stack on top of one another. He then laughs hysterically when they fall down (pretty fun to watch, by the way).
Irish soda bread time! I love Irish soda bread because it’s fast, easy and just sweet enough for me. Saint Patrick’s day lands on a Saturday this year! I’m thinking that this soda bread with some tea will be the perfect thing to wake up to next Saturday. Yes, that’s going to be delicious. This recipe is a definite keeper, too. I found it through a really easy internet search and didn’t change a thing and it turned out beautifully.
Irish Soda Bread
- 3 ½ cups flour
- ½ cup sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 pint sour cream
- 2 eggs
- 2 tablespoons caraway seeds (optional)
- ¾ cup raisins
Combine dry ingredients together in a large bowl.
In a small bowl beat eggs and stir in sour cream.
Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon.
Batter will be very thick.
Add the raisins and caraway seeds and stir well with wooden spoon or knead in with your hands.
Place batter in a greased 9-inch spring-form pan.
Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands.
With a knife make a shallow crisscross on the top.
Bake for 50 minutes in a preheated 350ºF oven.