Irish  Soda  Bread






2 cups all-purpose flour

2 tablespoons brown sugar  

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt  

3 tablespoons butter

2 eggs  

3/4 cup buttermilk  

1/3 cup raisins   






Preheat oven to 375 degrees.  


In a bowl, combine flour, brown sugar, baking powder, baking soda and salt.

Cut in butter until crumbly.


Combine 1 egg and buttermilk.


Stir into flour mixture just until moistened.

Fold in raisins.

Knead on a floured surface for 1 minute.

Shape into a round loaf; place on a greased baking sheet.

Cut a 1/4 inch deep cross in top of loaf.

Beat remaining egg; brush over loaf.


Bake for 30 to 35 minutes or until golden brown.



Yields - 8 servings






Rhubarb  Custard  Pie








1 1/2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup shortening

1/4 cup cold water

3 to 4 cups diced fresh or frozen rhubarb, thawed and drained

1 1/2 cups sugar

2 eggs

2 tablespoons cornstarch  

3/4 teaspoon ground nutmeg






Preheat oven to 375 degrees.  


In a large bowl, combine flour and salt.

Cut in shortening until mixture resembles coarse crumbs.

Sprinkle with water, 1 tablespoon at a time, and toss lightly with a fork until the dough forms a ball.


On a lightly floured surface, roll out dough to fit a 9 inch. pie plate.

Transfer pastry to pie plate.

Trim pastry to 1/2 inch beyond edge of pie plate; flute edges.

Spoon rhubarb into pie shell.


In a small bowl, beat the sugar, eggs, cornstarch and nutmeg.

Pour over rhubarb.

Bake for 45 minutes or until crust is golden brown and filling is bubbly.



Yields - 8 servings






Shamrock  Pie







1 pastry shell (9 inches), baked  

1 cup sugar  

1/4 cup cornstarch

1 1/2 cups water 

3 egg yolks, lightly beaten

1/4 cup lemon juice  

1 tablespoon butter     

1 1/2 teaspoons grated lemon peel

5 to 6 drops green food coloring




3 egg whites

1/3 cup sugar






Preheat oven to 350 degrees.  


In a large saucepan, combine the sugar and cornstarch.

Stir in water until smooth.

Cook and stir over medium-high heat until thickened and bubbly.

Reduce heat; cook and stir 2 minutes longer.

Remove from the heat.


Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.

Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat.

Gently stir in the lemon juice, butter, lemon peel and food coloring until smooth.

Pour hot mixture into crust.


In a small bowl, beat egg whites until soft peaks form.

Gradually beat in sugar, 1 tablespoon at a time, on high until

stiff glossy peaks form and sugar is dissolved.

Spread evenly over hot filling, sealing edges to crust.


Bake for 10 to 15 minutes or until the meringue is golden brown.


Cool on a wire rack for 1 hour.


Refrigerate for at least 3 hours before serving.


Store leftovers in the refrigerator.



Yields - 8 servings







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