St. Patrick’s Day is just around the corner. My Grandmother loved St. Patrick’s Day. She always wanted to be Irish, so we always celebrated by eating Corned Beef and Cabbage. Hope you can be Irish for a day too.
Irish Soda Bread
4 cup all-purpose flour ¼ cup sugar 1 Tbsp. Baking powder 1 tsp. Salt 1 ½ tsp. Baking Soda 1/3 cup Cold Butter cut into cubes 1 cup raisins (optional) 1 ½ cup buttermilk 1 egg
Blend dry ingredients in a food processor. Add the butter and process until it becomes a course meal. Put this flour mixture into a large bowl. In a measuring cup add buttermilk, and mix the egg, and raisins (if using). Stir into flour mixture. Knead for 1 minute. Shape dough into 2 balls, put each ball into a greased 8” round cake pan. Flatten just a bit. Cut a deep X in the top each loaf. This helps the dough to expand. Bake at 375 degrees for 40 minutes. Serve warm with butter. *To make Gluten Free use a Gluten Free Baking mix in place of the regular flour.
Leprechaun’s Rainbow Cupcakes
1 package white cake mix made according to directions on box.
Place cup cake papers into 24 muffin tins. Divide batter evenly into four different bowls. Add 1/4 tea. Food coloring to each bowl of batter, red-yellow- blue-green. Stir each to blend in the color.
Place about 2 tablespoons of the batter of the first color to the bottom of each cupcake paper. Spread to get the sides. Add the next color on top of the first and then Continue until all colors are used. Bake according to box directions until done.
Frost the top of each cupcake to make it look like a cloud with cool whip, whipped cream frosting, or cream cheese frosting and add a chocolate foil wrapped coin on top.
*To make Gluten Free use a Gluten Free Cake Mix