St. Patrick’s Day Fruit and Spice Bread
Ingredients:
4 oz. rolled oats
7 ounces flour, all-purpose
7 ounces whole wheat flour (plus extra for dusting)
2 ounces butter, firm, cut into small cubes
4 ounces superfine sugar
1 teaspoon baking soda
2 teaspoons Allspice
1 teaspoon salt
4 ounces raisins, golden, seedless (sultanas)
2 ounces dates, finely chopped (fresh is lovely if available)
3 tablespoons mixed peel (dried candied citrus peel – available online or at some specialty stores)
16 ounces buttermilk
2 teaspoons vanilla
3 -4 tablespoons sugar, dark brown
Directions:
Preheat oven to 350 degrees. In food processor, or with fingertips, combine oats and butter. Put in large bowl and mix in two flours, superfine sugar, baking soda, Allspice, salt, raisins, dates, and mixed peel. Pour in buttermilk and vanilla; stir briskly with wooden spoon.
Tip onto flour-dusted surface and gently form into flatter ball. Transfer to baking dish. Sprinkle with dark brown sugar and press in. For tradition, cut a cross in the top. Bake for 35 or so minutes until crusty on outside
If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.
3 comments
The corned beef spread sounds yummy!
John try these recipes!
Wow All those recipes sounds so delicious…Thank you Beth for sharing
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