Private cooking lesson

Weston Public Library

"Thank you for a lovely evening at the Weston Library last night.".

Kathy M., Weston, Massachusetts

Abington Public Library

"Many thanks to you! The program was great and I very much enjoy working with you. I am looking forward to another program, soon. Happy Spring,"

Deborah G., Abington, MA

Amy's Cooking Party

"We all had a wonderful time and meal! Some of the girls have already recreated the meal for their family to try. By 8:00 am the next day I had text messages from everyone thanking them so much for a fun evening- they all learned something new. I look forward to another cooking party soon, I was thinking about a summer menu that included cooking on the grill! Thanks again."

Amy A., Lynn, MA

Irish Bread

© 1991 "From Ellie's Kitchen to Yours"
 
2½ 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
1½ 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 1½ 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.