Thursday, March 31, 2011

Saturday, March 26, 2011

Amanda's cooking shower

Amanda, along with some of her friends and family, cooked and baked up a storm at her bridal shower.

Friday, March 18, 2011

Kid's cooking birthday party

Colleen and her friends enjoyed preparing their own dinner!
"Today is Colleen's b-day and she is still talking about her "cooking" party! She and her friends really enjoyed the hands on in the kitchen! Thanks."
Maribeth W., Burlington, Mass.

Wednesday, March 16, 2011

Mount Hope Christian Center

"We had such a nice evening the other night. The ladies just loved every minute of it. We hope to do it again next year."
Alana S., Mt. Hope Christian Center, Burlington, MA

Tuesday, March 15, 2011

Private cooking lesson

Mark never thought he could cook, but look what he made!!

Saturday, March 12, 2011

Private cooking lesson

"The lesson was fantastic! It was a fun and helpful introduction to cooking for me, and Nick enjoyed learning new skills as well. Thank you again."
Julia H., Watertown, Mass.

Wednesday, March 9, 2011

Library Cooking Program

"Thank you Ellie... everyone in attendance has been emailing me telling me they had a great time!
I hope we can do this again,"
Lisa I., Dedham Pulbic Library, Massachusetts

Tuesday, March 1, 2011

Irish Bread

©1991 "From Ellie's Kitchen to Yours"

2-1/2 C flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/4 C butter or margarine
1/2 C sugar
1 egg
1-1/2 C buttermilk or plain yogurt
1/3 C raisins
1/3 C currants
1 to 2 T caraway seeds, or to taste
2 tsp mixture of cinnamon and sugar

Sift together flour, salt, baking powder and baking soda. Set aside. Cream butter or margarine and sugar until fluffy. Add egg and buttermilk or yogurt. By hand, mix in dry ingredients until moistened. Add raisins, currants and caraway seeds. Pour into a greased 1-1/2 quart round casserole dish or an 8-inch round cake pan. Sprinkle with cinnamon and sugar mixture. Bake at 375° for 30 minutes. Reduce oven temperature to 325° and bake for 20 to 25 more minutes or until a toothpick, inserted in the center, comes out clean. Remove from the pan immediately and cool on a wire rack.
Yield: 1 loaf

Hint: This bread was one of the most requested recipes from my television show. It seemed as if everyone, Irish or not, wrote in for it! It's a delicious bread that goes well with any meal, any time of the year. It freezes well. If you don't have currants, which look like tiny raisins, use all raisins.