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Our family loves this soda bread.  We make several loaves every St. Patrick’s Day.  It is super easy.  Just be sure to not over knead the bread….it takes a gentle touch!

Soda bread has been an Irish household staple since baking soda became commercially available in the early 19th century. It uses just a few ingredients that most people kept on hand: flour, salt, baking soda, and buttermilk (raisins and caraway seeds are an American addition). A real soda bread is a simple loaf with a beautifully browned, craggy crust and a nice chew, best eaten liberally smeared with salty Irish butter.

Irish Soda Bread

4 cups all-purpose flour

1 tsp baking soda

1 tsp cream of tartar

1 tsp salt

3/4 cup sugar

1/2 cup butter, melted

1 3/4 cup buttermilk

Preheat oven to 375º

Mix all dry ingredients together in a large mixing bowl.

Add butter and buttermilk….mix well to form a soft, moist dough.  Dust with additional flour if too sticky to handle.

Transfer to a lightly floured surface.  Knead to combine all flour…do not over knead!  Shape into 2 loaves.  Moisten the tops with buttermilk and score with an X.

Bake for one hour, until nicely browned.

Makes 2 loaves.


Strawberry Rhubarb Crumble

Spring is almost here and this is one of my favorite desserts for this season.  Crumble is super easy to make and is delicious served warm with vanilla ice cream, frozen yogurt or English custard.


1 lb rhubarb, trimmed and cut into chunks

1 pt strawberries, hulled and quartered

1/2 cup sugar

2 Tbsp all purpose flour


1/2 cup old-fashioned oatmeal

1/2 cup packed brown sugar

1/2 cup all-purpose flour

1 Tbsp softened butter

1 Tbsp vegetable oil (not olive oil)

1 Tbsp juice….I use whatever I have on hand!

To prepare filling:

In a large bowl, toss all the fruit with the sugar and flour.

To prepare topping:

Combine oats, flour, brown sugar, butter and oil in a bowl and stir with a fork or use your fingers to incorporate into a crumbled mixture.  Combine the juice until the mixture is evenly moistened.


Preheat oven to 375 degrees F.

Place fruit in a 1 1/2 qt baking dish or deep pie pan.  Distribute the crumble topping evenly over the filling.  Bake, uncovered, for 35-40 minutes, or until bubbly and the topping is brown.

Serve with desire toppings and enjoy!



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