Irish Soda Bread is just the right comfort food any time of year! Not just for spring St. Patrick's Day holiday celebrations, enjoy it fresh out of the oven on cool, crisp fall days, or bake up a batch on a winter snowy morning! Easy to make in multiple batches, this traditional family favorite homemade Buttermilk Irish Soda bread recipe is made with Buttermilk to give it a rich taste and texture.
Buttermilk Irish Soda Bread
My husband's family is Irish and my mother-in-law taught me how to make Irish Soda Bread from scratch. While there are many Irish soda bread buttermilk recipes out there that can be made in a breadmaker, this one is so easy I prefer to knead it myself eat straight out of the oven! Since it makes three loaves, give one to family or friends! This traditional Irish Soda Bread recipe was shared with me by a co-worker quite some years ago. Serve it with your favorite Saint Patrick's Day food or beverage of choice!
9 c. all purpose flour
3 1/3 c. sugar
1 tbl salt
1 tbl baking soda
2 tbl baking powder
2 tbl caraway seeds
2 c. raisins (or currants)
6 eggs
1 c. melted butter or vegetable shortening
2 c. sour cream
1 c. buttermilk
Mix or sift together flour, sugar, salt, baking soda, baking powder and caraway seeds. Stir in raisins.
In a second bowl with a wire whisk, beat together eggs, lard, sour cream and buttermilk.
Combine the two mixtures, stirring just until moistened; do not over mix. Turn dough into three greased loaf pans. Bake at 350° about 1 hour. Makes 3 loaves
It's the Holidays, and it just wouldn't seem the same during Christmas or Easter if this part Polish girl didn't celebrate it by enjoying homemade Polish pierogi!
Homemade Polish Pierogi
Eastern European Dumplings
Last week I shared my family's authentic easy Polish Pierogi dough recipe along with our Potato Cheese filling recipe. Today I'm going to share my recipe for Polish Potato Sauerkraut Pierogi Filling.
I was in a tailspin because our local grocery store had stopped carrying the Andrulis brand of hard Farmer's Cheese. So yesterday we drove to New Britain, Connecticut and stopped at the local Polish grocery stores. I was able to pick up another type of block of imported old European style Farmer's Cheese (also known as Mother's cheese). I'm certain will be equally delicious in these homemade pierogi.
On Easter, Polish Kielbasa with hard-boiled eggs is also a must, so a trip to New Britain for authentic Martin Rosol's Easter Kielbasa recipe is always on the agenda too.
Even though it was Sunday, some of the local Delicatessen (Delikatesy) and Polish specialty food grocery stores were open until the early afternoon, which surprised me, as the Polish community is deeply religious.
As a child, the (cabbage) sauerkraut filling that both my mom and aunts made was always my favorite. I enjoy both, but my daughters prefer the potato cheese pierogi filling.
Learning to make Polish pierogi isn't really difficult, just time consuming, but well worth your time once you learn to perfect the technique. Start with authentic easy pierogi dough
If you enjoy traditional Polish food, be sure to check out my Authentic Polish Golumpki recipe !
Freeze ahead for the holidays or easy dinners in my favorite Food Saver vacuum sealer machines
Polish Sauerkraut Pierogi Filling
1/4 pound salt pork, diced
1/2 cup chopped onion
1 pound sauerkraut, rinsed, drained and squeezed dry
3 medium (1 lb potatoes, peeled and quartered
1/2 tsp salt
1/2 cup sour cream
ground pepper
In a large skillet heat salt pork on medium heat 1 minute.
Add onion. Saute 1 minute.
Add sauerkraut. Cover and cook on low heat 30 minutes, stirring occasionally.
Meanwhile, cook potatoes in water to cover with 1/2 tsp salt until tender about 25 min. Drain and mash. Do not add milk.
Stir in sauerkraut mixture. Cool, then add sour cream.
Makes about 3 cups (enough to fill one recipe dough).
I'm always on the lookout for recipes for Blueberries. Actually, any homemade fresh berry recipe! Here's a family favorite old-fashioned recipe for Blueberry Buckle that a co-worker shared years ago.
Blueberry Recipes
Homemade recipes for any fresh fruit crisp, coffee cake, cobbler and buckle are always appreciated. Mix up a batch and share with your family, neighbors or co-workers!
I took my grandkids blueberry picking recently and we picked some beauties, so I'll be bring back this delicious Blueberry Buckle recipe for all to enjoy.
Homemade recipes for any fresh fruit crisp, coffee cake, cobbler and buckle are always appreciated. Mix up a batch and share with your family, neighbors or co-workers!
Serve this homemade treat with your morning coffee, tea in the afternoon or with a dollop of whipped cream or homemade ice cream for your after-dinner dessert.
Buy these pretty Handmade Dish Cloths in Gray here directly via Paypal https://py.pl/yBsu9
These all cotton wash cloths will clean up any spills from the fresh blueberries and fluff up nicely and only get softer since they're machine washable!
With the cost of food nowadays, many families are looking for frugal and creative ways to reinvent leftovers. This budget-friendly Pot Roast Shepard Pie with Dumplings is a tasty way to fit the bill.
Creative Leftovers Ideas for using Pot Roast
I recently bought a Foodsaver Vacuum Sealer and have been busy meal prepping and freezing leftovers.
Rather than have the same meal again, I've been trying to get creative and reinvent the leftovers into another life dish.
I was inspired by a recipe for Chicken and Dumplings Pot Pie, and turned our Crockpot Pot Roast into a Shepard Pie, I have a great recipe for New England Shepard Pie, (also called 'Cottage Pie'), or you could use Beef Stew also, and did a work-around the two. Our family loves dumplings. I didn't have any mashed potatoes leftover, but had the fixings for dumplings.
I served with homemade Corn Bread. We love Popovers as well, and the next time I make a Pot Roast, I'll serve with Popovers.
Leftover Pot Roast (about 3 cups) Leftover Carrots and Onions Frozen or Canned Peas Frozen or Canned Corn Additional Brown Gravy (can use a mix, about 1 cup)
Spray casserole dish with Pam or EVOO. Layer pot roast mixture on bottom. Alternate vegetables Pour additional brown gravy over everything Top with dollops of Dumpling batter.
Preheat oven to 400 degrees. Bake for about 20-35 minutes, or until hot.
Dumplings Recipe
Bisquick or store-brand baking mix (or you can make your own mix) Milk
Every holiday when ourr extended family gets together to celebrate the holiday with a large buffet. Traditionally, each of us usually brings our same specialty every year. I usually bring Polish Kielbasa, and my niece brings a Noodle Kugel Casserole. Since Covid, she wasn't able to come, and I wasn't about to suffer Kugel withdrawals, so I learned to make her recipe!
Everyone enjoyed the custard texture - this casserole recipe weighed about 5 pounds I would say, so be sure to bake in a sturdy dish!
It's delish, and the perfect blend of sweetness cinnamon, rich and eggy comfort food! A Noodle Kugel casserole dish is welcome at any holiday celebration - Thanksgiving - Christmas - New Year's Eve or brunch or party! Use a warming tray if serving a crowd/
Try something different instead of potatoes! Here's my recipe for Easter Kielbasa and my fun to make Easter Bunny Cake This recipe is also great for a brunch to be served during Thanksgiving, Hanukkah, Christmas, New Years or any holiday party where there's a crowd.
Serve this Noodle Kugel in a pretty Casserole Dish for your family or guests.
Noodle Kugel
Ingredients:
1 package (1 lb.) Egg Noodles (I like to use Pennsylvania Dutch brand)
1/2 c. butter, melted
8 large eggs
2 c. sugar
2 c. sour cream
2 c. 4% cottage cheese
Topping:
3/4 c. cinnamon graham cracker crumbs (about 4 whole crackers)
3 Tbl. butter, melted
Directions:
1. Cook noodles according to package directions; drain. Toss with butter, set aside. In a large bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in noodles.
2. Transfer to a greased 13 inch x 9 inch baking dish. Combine the cracker crumbs and butter, sprinkle over top.
3. Bake, uncovered at 350 degrees for 50-55 minutes or until a thermometer reads 160 degrees. Let stand for 10 minutes before cutting. Serve warm or cold.
Now that the kids have grown and flown, it's just the hubby and I home for dinner. A nice bowl of homemade Italian Wedding soup , along with some homemade bread is just the answer for dinner.
Italian Wedding Soup
There are many recipes I make with spaghetti, that thin Italian pasta. Spaghetti doesn't always have to be covered with red sauce, or as some say, gravy. I make my mother-in-law's favorite Irish Spaghetti Casserole, made from ham and spaghetti and an easy and quick weeknight supper. It also happens to be my oldest daughter's requested favorite birthday meal! For real!
Try this easy version of little meatball soup for lunch or dinner some night with homemade bread. This soup can also be made Mediterranean Diet friendly.
If you enjoy your pasta with authentic Homemade Spaghetti Sauce (also known as Red Gravy) here in the Northeast, check out my favorite recipe. It can also be used on Homemade Pizza.
1/2 lb. Hamburg (ground beef or ground turkey)
1 c. Bread Crumbs (Whole Wheat if following Mediterranean Diet WOE)
1 Carrot, grated
1 Onion, chopped
1 Egg
salt, pepper (to taste)
Chicken Broth Orzo (Whole Wheat Pasta can be used)
*Meatballs:*
Combine hamburg (or ground turkey or ground chicken), bread crumbs, onions, carrot, egg, salt and pepper. Roll into small, mini meatballs.
*Broth:*
Simmer the chicken broth with meatballs, tomatoes and spices until the meatballs are cooked. Add zucchini, cook 15 minutes. If you have homemade broth, that's even better. Then add pasta of your choice, cook 5 minutes more.
Here's an interesting stew recipe featuring molasses, raisins, and a hint of ginger. Make this CrockpotBeef Stew for a busy weeknight supper, or simmer on the back burner for Sunday supper.
Old Fashioned Beef Stew
We like to use plenty of molasses when baking here in New England. Traditionally molasses are used in cookie recipes. We also like to think we make the best beef stew.
I know many people are using an Instapot to cook meals, but I prefer to stick with my trusty Crockpot, and I've had many over the years! My mom and aunts used to use a pressure cooker, but my comfort zone is with a slow cooker.
However, Mardis Gras is coming up, and rather than a seafood stew or gumbo, try this old fashioned beef stew recipe version with a side of homemade dumplings or biscuits.
You can get a faster start on this beef stew recipe by using some freezer cooking tips. I just got a Food Saver sealing bag machine, which is perfect for freezer meal prep.
If cooking in a dutch oven casserole dish, cook for 2 hours.
3 Tbl. flour
1 tsp. salt
1/2 tsp. celery salt
1/4 tsp. garlic salt
1/4 tsp. pepper
1/2 tsp. ginger
3 lbs. beef chuck, cut in 2" cubes
2 Tbl. cooking oil
1 16-oz. can tomatoes
3 medium onions, sliced
1/3 c. red wine vinegar
1/2 c. molasses
1/2 c. water
6-8 carrots, cut on diagonal
1/2 c. raisins
Combine first 6 ingredients and sprinkle over beef cubes.
Brown beef in hot oil.
Remove to crockpot or slow cooker and add tomatoes, onions, carrots, vinegar, molasses and water.
Cook on low about 4 hours.
Add raisins and simmer about 30 minutes longer.
Here's an easy dessert for after dinner on cool fall nights and winter. This savory imitation rum-flavored Pumpkin Bread Pudding is sure to become a family favorite.
Fall and Winter Desserts
This recipe is traditional New England comfort food ! This bread pudding is baked in a water bath so that it sets well and will be easy to cut and serve.
Bring for potluck Halloween parties or take along for the Thanksgiving dessert table!
I also have a Baked Macaroni and Cheese recipe that's prepared in a Water Bath. It comes out nicely to serve at buffets or a brunch.
Be sure to check out my Vanilla Crockpot Bread Pudding recipe along with my recipe for Hard Sauce.
Pumpkin Bread Pudding
6 c. dry whole wheat bread cubes
1/2 c. finely chopped walnuts, raisins or currents (optional)
3 slightly beaten eggs
1 (14 oz) can sweetened condensed milk
1 c. Libby's canned pumpkin
1/4 c. packed brown sugar
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 c. milk
1/4 c. rum (or 1 tsp. rum extract)
1/4 c. butter or margarine, melted
2 tsp. vanilla
Hard Sauce, Whipped Cream or Cool Whip (optional)
Combine bread and nuts in bottom of 12x7x2 baking dish.
Stir together eggs, condensed milk, pumpkin, sugar and spices. Gradually stir in milk; add rum, butter or margarine and vanilla. Pour over bread layer.
Place dish in a 13x9x2 baking pan. Pour hot water into larger pan to a depth of 1 inch. Bake in oven for 50-60 min or until knife inserted just off center comes out clean.
Serve warm with hard sauce, whipped cream, whipped topping or ice cream.
Whatever type of cheese or filling you use, here's a favorite family recipe for authentic easy Polish Pierogi Dough.
Eastern European Dumplings
As the Christmas season approaches, it's traditional to make Polish Pierogi dough for Christmas Eve. This year may be an exception for us, as I'm having a difficult time finding our favorite Farmer's Cheese. Some folks make their Polish pierogi filling out of cottage cheese, but in our family, it has to be the hard Andrulis farmer's cheese or the Krajanka brand of farmers cheese!
As a child I always watched my Mom make home-made Polish Pierogi. New Britain, Connecticut has a very large Polish population, so we are fortunate to have an abundance of mom and pop shops and Polish restaurants to purchase pierogi for those folks who like homemade pierogi but either don't know how to make this traditional dish themselves or don't have the time. There's also plenty of church fairs that will sell potato and cheese or sauerkraut pierogi at the food booths.
UPDATE: Had to drive to New Britain to buy the Farmer's cheese and there was plenty to be found! Check out the photos and also my recipe for the Sauerkraut Polish Pierogi filling.
I like to make these ahead and freeze in my favorite Food Saver vacuum sealer machines to save time and money.
Polish Pierogi Dough Recipe
This is an easy family recipe to duplicate for authentic home-made Polish pierogi dough for Polish Dumplings.
What's really nice about it is that the dough is very elastic and forgiving, unlike some pasta dough.
My grown daughters as well as granddaughter have all grown up on cheese and potato and sauerkraut pierogies. I've taught my daughters how to make the dough as well as the filling so that they too can carry on the family tradition.
2 -1/2 cup sifted all purpose flour
2/3 cup ice water
1/2 tsp salt
1 tsp baking powder
4 tbl vegtable oil or Extra Virgin Olive Oil
1 egg
Using a flour sifter, sift flour, salt & baking powder into bowl. Make a
well in the center. Mix egg, water and oil together
and pour into well of flour mixture. Work into flour.
Knead until smooth and elastic. Place in warm
place. cover and let rest 30 min. Roll out and cut in
circles and fill. Cook in a large pot of boiling water 5 minutes then
let set for 5 min. more.
Since Fall is my favorite time of year, of course, I want to share with you a fabulous Pumpkin Soup Recipe using fall harvest apples and fresh pumpkins!
Connecticut Farmers Markets and Roadside Stands
The turning of the colors of the leaves in New England means that it’s apple harvest season. Connecticut has some of the best local farmers markets offering fresh-pressed cider along with pick-your-own apples and pumpkins local food produce. There's plenty of things to do with apples!
Among my favorite local Connecticut farm stands are these favorites that we’ve been visiting since our daughters were little and now get to enjoy with the grandchildren.
Lyman Orchards
The Lyman family goes back to colonial times, beginning in 1741 and the farm consists of 1,100 acres. There are acres of apples, berries, pears, peaches and pumpkins. Lyman Orchards has Connecticut’s largest indoor farm market called the Apple Barrel Farm Market. It’s open year-round and along with cider, apple cider doughnuts and holes, there’s also freshly baked pies, bakery goods, and preserves. There's even a Corn Maize for the kids!
Junction of Routes 147 and 157
Middlefield, CT
www.lymanorchards.com
Scott’s Orchard & Nursery
Also in Glastonbury is Scott’s Orchards at Apple Hill, open from mid-March through December 24. There are pick-your-own fruits, including peaches, plums and pears. You’ll find nine varieties of apples (the Cortland, Macoun, Empire, McIntosh and Winesap.
Make sure to sign up for the horse-drawn hayrides, which are held on weekends from mid-September through late October.
1838 New London Turnpike
Glastonbury, CT
www.scottsorchardandnursery.com
Draghi & Sons Farms
The Draghi Farms is another locally owned family farm in South Glastonbury, CT. There's a Bakery offering fresh-baked pies, breads and coffee for breakfast.
This roadside stand is one of many vegetable markets selling fresh sweet corn, green peppers, yellow and green squash, scallions, eggplants and cucumbers as well as fresh fruit including native apples, peaches, nectarines, pears and plums.
You’ll also find a greenhouse complete with mums, asters, kale and cabbage, houseplants and dish gardens.
80 Main Street (Route 17)
South Glastonbury, CT
draghifarms.com
QP Farm Market
We've stopped here many times and always enjoy picking up some fresh apple cider. The roadside market also specializes in locally farmed fruits and veggies such as peaches, plums, nectarines, melons, corn, squashes, peppers and cucumbers and sundry varieties of other delectable nourishment to tempt your taste buds.
The recently rebuilt stand also stockpiles home-baked treats and pies, local honey and all sorts of preserves, jams and flowers for seasonal decorations.
Route 66
1339 Portland Cobalt Rd, Portland, CT
Whatever the growing season in Connecticut, get out and take a daytrip and support your local farmers at their roadside stands! Reconnect with your actual community and the great people in it! Take the kids or your grandchildren with you and show them visual proof that food doesn't start out in a box, while helping the local economy.
Pumpkin Soup Recipe
Now here's my Pumpkin Soup recipe I told you about! Enjoy!
"Every fall the Connecticut landscape is weighted down in pumpkins, or "pompions," as colonial cookbooks called them....Adrienne Sussman, chef-owner of the popular Adrienne restaurant in New Milford, hits all the right notes in her Modern American menu. She likes to follow the seasons and does so admirably in this delicious soup, suitable for a chilly fall or winter day."
Check out my other Fall favorite Pumpkin recipes -
6 Granny Smith apples
2 tablespoons olive oil
1/2 onion, diced
1 small stalk celery, diced
1 small carrot, diced
1 small leek, chopped
2 cloves garlic, chopped
1 shallot, chopped
1 cups dry white wine
2 cups apple cider
2 bay leaves
1 cinnamon stick
3 cloves
3 cups vegetable or chicken broth
1 - 1-1/2 cups solid-packed canned pumpkin (not pie filling)
Pinch of salt
1 Granny Smith apple, diced and saute
Cinnamon-flavored sour cream
Using an Apple Corer, core and quarter the apples (do not remove the skin). Place in a preheated 425 degree oven and roast until soft and golden. Remove and set aside.
In a large saucepan over medium heat, saute in olive oil the onion, celery, carrot, leek, garlic, and shallot until softened.
Add the wine, cider, bay leaves, cinnamon stick, cloves, and the roasted apples (from step 1) to the saucepan and cook to reduce until almost dry.
Add the broth and the pumpkin to the mixture and simmer for approximately 15 minutes. Remove the bay leaves, cinnamon stick, and cloves. Remove the mixture from heat and cool slightly.
Puree the mixture in a food processor or use immersion blender until smooth. Adjust seasoning with salt if necessary.
Serve hot, garnished with sauteed diced apple and cinnamon-flavored sour cream.
I'd like to share my absolutely most favorite family recipe for Chocolate Brownies from scratch! They'll be sure to please everyone from kids, grandchildren, Mom, Dad, Grandma and Grandpa! Bake up a batch to take to a neighbor who's a shut-in, or welcome the new neighbors next door who just moved in!
Chocolate Desserts
Here's an old real estate agent house staging trick. Nothing says loving like something from the oven! Right before potential buyers are to visit your house, make certain to bake some Snickerdoodles, chocolate chip cookies, an apple cobbler or some brownies. If you're not much of a cook, don't worry; simply use a frozen pie or the pre-mixed cookie dough they sell in the refrigerated section of many grocery stores. Use up that cookie dough you bought to help support the school fundraiser! The point is to make your home smell nice and inviting when the buyers stop by. Score additional brownie points by offering them some of whatever it is you baked.
The last few weeks Hubby and I have been going along for the ride and looking at houses with our oldest daughter and our charming son-in-law. They've been looking for a larger place for their growing family. I have to admit it's fun - getting to see everyone's version of Martha Stewart decorating ideas (or lack thereof).
My daughter has a super-sensitive sense of smell - and she can immediately detect those houses where there's a cat or dog in residence and Fido isn't housebroken.
Today was a dark and dreary rainy Sunday. Exactly the type of weather where I enjoy staying indoors and baking up a "storm."
While I always have boxed mix brownies on hand for emergencies, I've constantly been in search of the best brownie recipe. I think box mix brownies taste artificial.
Come back and let me know what you think of them if you make them!
3/4 c. all-purpose flour (or use white whole wheat flour)
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 c. semi-sweet chocolate chips (or carob chips)
1 tsp. vanilla extract
1/3 c. butter
2/3 c. granulated sugar (or maple syrup)
2 tbl. water
2 eggs
Place chips and vanilla in bowl.
In small saucepan, bring water, sugar, butter & salt to a boil.
In small bowl, mix dry ingredients.
Pour boiled mixture over chips. Add eggs, one at a time and mix well.
Add dry ingredients. Mix well.
Place in prepared 8 x 8 or 9 x 9 inch baking pan.
Bake 350 degrees for 30 minutes. Let Cool.
Round up the family and head out to the pick-your-own farms! It's blueberry picking season now! Blueberry and Raspberry Cobbler are some of my family's favorite comfort-food desserts - it's super easy to make. Cobblers are even better warm from the oven and served with your favorite ice cream! Serve as dessert or for brunch.
We have quite a few pick-your-own berry farm stands here in New England and always had fun taking the kids and grandchildren out to the fields! We used to go to Roses Berry Farm (now closed for good) in Glastonbury, CT or Lyman Orchards in Middlefield, CT. Connecticut has a ton of pick-your-own farms to choose from. You can check your state agricultural website for lists, or visit your local farmer's markets.
I usually freeze blueberries or raspberries in freezer bags to use throughout the winter months for baking, or to give to the grandkids as snacks. Berries are so good in Smoothies, too!
Of course you could make this with any type of your favorite berries or canned berries. It's great with Maine Blackberries too! Total Comfort Food
Buy these pretty Handmade Dish Cloths Set directly here via Paypal https://py.pl/iP5Jr
Comfort Food Raspberry Cobbler Crisp Recipe
3 cups raspberries or blueberries (or 1 package
12 or 16 oz frozen)
2 tbl lemon juice
2/3 cup packed brown sugar
1/2 cup flour
2/3 cup quick cooking oats
1/3 cup margarine or butter, softened
3/4 tsp cinnamon
1/4 tsp salt
whip cream or ice cream
Spread washed and stemmed berries in square 8×8 baking pan, quiche dish or tarte dish
Sprinkle with lemon juice
Mix remaining ingredients except cream
Sprinkle over berries.
Microwave uncovered on high 7 to 10 min.
Let stand 10 min.
Or bake 375 degree oven for 30 minutes.
Serve warm a la mode with ice cream
.png)
