Odlums Blackberry & Walnut Teabread
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Ingredients:
350g/12oz Odlums Cream Plain Flour
50g/2oz Margarine (room temperature)
150ml/¼ pt milk
2 Eggs
125g/4oz Sugar
2 Teaspoons Baking Powder
50g/2oz Shamrock Chopped Walnuts
Rind of Lemon
150g/5oz Blackberries
Method:
- Preheat oven to 190°F/375°F/Gas 5. Grease and base line a 900g/2lb Loaf tin.
- Put the margarine, milk, eggs and sugar into a bowl and beat well together.
- Stir in the flour, baking powder, walnuts and lemon rind. Finally fold in the blackberries.
- Transfer to prepared tin and smooth top.
- Bake for about 40 minutes until risen and firm to the touch. Gently insert a knife into the deepest part of the bread and it should come out clean.
- Turn onto a wire tray to cool.
Mary Burns’s Butterific Irish Scones
Ingredients:
- 1 3/4 cups (about 8 ounces) all-purpose flour
- 1/4 cup sugar, plus additional for sprinkling over tops
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
- cut into pieces
- 1/3 cup raisins
- 1/2 cup whole milk
- 1 large egg, plus additional beaten egg for brushing over tops
Directions:
- Preheat oven to 425° F
- Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl
- Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs
- Add raisins
- Whisk together milk and 1 egg
- Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed
- Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces
- of dough. (Do not over-knead)
- Pat dough to 1 1/2-inch thickness.
- Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out
- about 6 rounds.
- Place rounds on lightly-buttered baking sheet. Brush
- tops with additional beaten egg; sprinkle with additional sugar.
- Bake until golden brown and delicious, about 14 to 17 minutes, rotating pan
- halfway through baking for more even browning
- Serve warm with Kerrygold™ Irish Butter and jam
Makes about 6 servings (depending on hunger level and capacity for
sharing)
Note: These scones are more muffin-like in texture; dough will be moist
and wet, which ensures a tender texture.
Maura O’Connell – Old fashioned sponge cake.
Maura O’Connell
@momaura
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Old fashioned sponge cake. Nothing better. Light as a feather.
Fresh berries, vanilla cheesecake, and a brownie crust.@KerrygoldUSA
Fresh berries, vanilla cheesecake, and a brownie crust come together in this decadent dish from @DessertForTwo: http://bit.ly/2vgC2YC
Glenilen Raspberry, Lemon and Yogurt Tea Loaf
This is one of the most popular treats at our tea rooms. We make it with summer fruits as they appear. All you need on the side is a good strong cup of tea.
Ingredients
- Makes one 1kg loaf
- 250g plain flour
- 2 tsp baking powder
- 115g soft butter
- 225g caster sugar
- The finely grated zest and juice of 1 large lemon
- 2 large free-range eggs
- 100g wholemilk natural yogurt
- 25g ground almonds
- 200g fresh raspberries
- 100g granulated sugar, plus extra for sprinkling
Instructions
- Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper. Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.
- Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
- Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes. Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices. Why not try making this cake with fresh blackberries or blueberries instead of raspberries?
Odlums Peanut Butter Cookies
Category Afternoon Tea
Cook Time 15-25 mins
What you need:
- 175g/6oz Odlums Self Raising Flour
- 125g/4oz Butter (room temperature)
- 175g/6oz Shamrock Light Muscovado Sugar
- 125g/4oz Kelkin Crunchy Peanut Butter
- 1 Egg, beaten
How to:
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease 2 flat baking trays or swiss roll tins.
- Put the butter and sugar into a mixing bowl and beat until smooth and creamy.
- Next, beat in the peanut butter. Finally, stir in the beaten egg and the flour. Mix until smooth.
- Put teaspoonfuls of the mixture onto the baking sheet (a little apart, to allow for spreading during baking).
- Bake for 15 minutes if you like them soft in the middle, or for 25 minutes if you like them crisp.
- When baked, allow to set for about 5 minutes. Transfer to a wire tray to cool. When completely cold, store in an airtight container to keep them fresh.
Sometime you just want a slice of cake! A wonderful lemon cake.@BallymaloeCS
Ballymaloe Cookery @BallymaloeCS 18 hours ago
Sometime you just want a slice of cake! A wonderful lemon cake.
Knockout Night-time Cookies
August 1, 2020 — 22:21 PM
Haile Thomas is only 19 but has already graduated from the Institute for Integrative Nutrition as a certified integrative nutrition health coach (at age 16) and launched a nonprofit, called HAPPY (healthy, active, positive, purposeful, youth). She was inspired to launch her health journey after her father developed type 2 diabetes and since then has begun working as a wellness and compassion activist and a vegan food and lifestyle content creator. Her first book, Living Lively, has 80 delicious, wholesome, super-powered plant-based recipes—including this one.
Help your body wind down in the evenings with these tasty and calming cookies. Have a cookie (or two!) a couple of hours before going to bed to get in all the natural melatonin (which helps to balance our sleep cycles) from almonds and cherries.
Knockout Nighttime Cookies
Makes 6 servings
Ingredients
- ½ cup mashed banana (about 1 medium banana)
- 2 tablespoons almond butter
- ½ cup unsweetened shredded coconut
- ½ cup chopped raw walnuts
- ½ cup dried cherries
- ⅓ cup rolled oats (gluten-free if needed)
- ¼ cup flaxseeds
- 1 tablespoon chia seeds
- 1 teaspoon pure vanilla extract
Method
- Preheat the oven to 350°F. Line a sheet pan with parchment paper.
- In a large bowl, stir together the banana, almond butter, coconut, walnuts, cherries, oats, flaxseeds, chia seeds, vanilla, cinnamon, and ginger until thoroughly combined. The batter will be moist.
- For each cookie, roll 2 tablespoons of the mixture into a ball and place on the prepared baking sheet, gently flattening the top with the palm of your hand. Bake for 12 to 15 minutes, until golden.
- Cool on a wire rack and grab a cookie! The cookies keep in an airtight container for up to one week.
Want your passion for wellness to change the world? Become A Functional Nutrition Coach! Enroll today to join live July office hours.
Haile Thomas is 19 years old and an international speaker, wellness & compassion activist, vegan food & lifestyle content creator. She was the youngest to graduate from the…
Jam Drop Cookies…@KerrygoldIRL
We’ve got another gorgeous baking recipe from @chefshanesmith for the #AtHomeWithKerrygold series 😍 these delectable Jam Drop Cookies ✨ Swipe for Shane’s shopping list ☝️and on Wednesday we’ll share the full video tutorial with you .
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#kerrygold #butter #grassfed #instafood #foodie #kerrygoldbutter #grassfedbutter #healthyliving #realfood #ireland #recipe #instafood #cooking #delicious #healthy #homemade #recipes #foodlover #sweet #foodpics #baking #irishfood
Foodaware 