Goldy Bears Irish Soda Bread Recipes

GOLDY BEAR'S IRISH SODA BREAD

Steps:

• Set oven to 350°F
• Butter a 9-inch round cake pan.
• Sift together the dry ingredients.
• Using a food processor with the steel blade or a pastry cutter, cut the butter into the flour mixture until it resembles small peas.
• Blend in the raisins and caraway seeds.
• Beat the egg, buttermilk, and sour cream together until blended.
• Stir the egg mixture into the dry mixture just until blended.
• Transfer the batter to the pan and bake for about 50 to 55 minutes, until a toothpick inserted in the center comes out clean.

THE BEST IRISH SODA BREAD

Steps:

• Preheat the oven to 375 degrees F. Line an 8-inch round cake pan with a large sheet of parchment paper, pressing it into the edges of the pan and leaving an overhang on 2 sides (the extra parchment will help you unmold the loaf later).
• Whisk the flour, sugar, baking soda and salt together in a large bowl. Add the butter cubes to the flour mixture and toss to combine. Use a pastry blender or your fingertips to cut or rub the butter into the flour until the mixture resembles coarse meal. Stir in the currants and caraway seeds.
• Whisk the buttermilk and egg together in a separate bowl or liquid measuring cup. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Use a wooden spoon or rubber spatula to stir the mixture until it starts to come together in a shaggy mass.
• Lightly dust a work surface with flour. Turn the dough mixture out onto the floured surface and knead a few times to bring it together. Shape it into a domed disk. Place the dough into the prepared cake pan and cut a cross about 1/2-inch deep into the surface of the dough with a sharp knife. Bake until the top is puffed and lightly browned and a cake tester comes out clean, 60 to 75 minutes. Remove from the oven and use the parchment overhang to lift the bread from the pan. Place on a wire rack to cool completely. Serve with good Irish butter.

GOLDY BEAR'S RED-N-WHITES

Steps:

• Set over to 350°F
• In mixing bowl, beat the butter with cream cheese until well blended.
• Beat in the sugar and vanilla, then stir in the flour until well mixed.
• Using a 1/2-tablespoon measure, shape the mixture into small balls and place 2 inches apart on ungreased cookie sheets.
• Make a small indentation in the top of each cookie with your thumb.
• Carefully place a strawberry half, cut side down, in each indentation.
• Bake for 12 to 18 minutes, or until very lightly browned.
• Cool on racks.

GOLDY BEAR'S SWEETHEART SANDWICH COOKIES

Steps:

• FOR THE COOKIES --
• Cream the butter with the sugar in a large bowl until light.
• Beat in eggs and vanilla; set aside.
• Sift the cocoa, flour, salt, baking powder, and baking soda together.
• Stir the dry ingredients thoroughly into the butter mixture.
• Cover the bowl with plastic wrap and refrigerate for 2 or 3 hours.
• Preheat the oven to 375F and butter 2 cookie sheets.
• Using a teaspoon measure, roll level teaspoons of the dough into balls and place them 2 inches apart on the sheets.
• Bake for 10 to 15 mins, until cookies are puffed and surfaces slightly dry and cracked.
• Cool on racks.
• FOR THE FILLING --
• Cream the butter until light.
• Beat in the vanilla and powdered sugar, adding whipping cream and continuing to beat until the consistency is like creamy frosting.
• When the cookies are complete cool, spread about 1/2 tablespoon of iflling on the bottom of one cookie, then top with the bottom side of another cookie.
• VARIATION --
• For half a batch of vanilla-filled and half a batch of peppermint-filled cookies, add 1/8 teaspoon peppermint extract to half the filling. Tint the peppermint filling pink or green before filling half the sandwiches.