Recipes Included On This Page Marie's Soda Bread Monastery Flan Paris Style - Flan a la Parisienne Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Marie's Soda Bread Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-12 Dec 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups stirred unbleached flour 2 cups whole wheat flour -- (see note) 1/4 cup oat bran -- or wheat bran 1/4 cup packed brown sugar -- (see note) 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/4 cup cold butter -- cubed 1 3/4 cups buttermilk -- (at room temperature) 1 egg -- (at room temperature) Oven 375F for 50 - 55 minutes. In a large bowl combine dry ingredients. With a pastry blender cut in the butter until mixture resembles coarse crumbs. Combine egg and buttermilk and add all at once to flour mixture, stirring with a fork to make a soft dough. Turn out and knead gently 10 times. Shape into a round ball and place on a greased baking sheet. Cut a cross in the top. If preferred to make two smaller loaves, reduce cooking time 10 minutes. This time Marie added about half a cup of dried currents, which she plumped in hot water and then dried again on paper towel. Or she also has added shredded cheddar cheese occasionally. This makes a wonderful bread and is exactly as the Irish have made it for very many years. This recipe originally came from my mother, who although born in Toronto in 1888, while my grandparents were living there, returned to Belfast soon after. She returned to Canada in 1906 with her mother and siblings and met my father on that ship! So here is her original Irish soda bread which Marie has been making for very many years. Notes: we have been using East Indian Atta flour, instead of whole wheat as it is also a whole wheat flour, but a more finely ground version. I doubt that we will ever go back to any other whole wheat flour, this Atta flour is that good. We also have been using Splenda brown sugar blend ever since it became available. Half the sugar! Also have been using regular Splenda since it became available 20 years ago, as I found that I was diabetic at the same time as Tate & Lyall brought it to Canada, a number of years prior to introduction in USA. Still alive and kicking after all that Splenda! :-) Cheers, Doug and Marie on Vancouver Island BC Contributed to the FareShare Gazette by Doug; 16 December 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Monastery Flan Paris Style - Flan a la Parisienne Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-12 Dec 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/2 cup sugar 4 eggs 1 ounce sweet butter -- (unsalted) melted 4 cups milk -- mixed with a vanilla bean for a few hours before 1 tablespoon Napoleon brandy Place the flour into a deep bowl. Make a hollow place in the center and put the sugar into it. Break the eggs into the bowl, add the melted butter and mix thoroughly by hand or with the help of a mixer. Gradually add the milk while continuing the process of mixing until the texture is totally smooth. Add the brandy and mix some more. Butter a flan mold thoroughly and pour the mixture into it. Place the mold into a larger pan containing water so that half the flan mold is immersed in the water to cook au bain-marie. Place this into the oven. Bake at 350F for about 40 minutes. Unmold the flan and place in the refrigerator for at least one hour. Serve cold. Makes 4 servings. Description: "French Veg" Cuisine: "French" Source: "This Good Food: Contemporary French Vegetarian Recipes from a Monastery Kitchen by Brother Victor-Antoine d'Avila-Latourrette, The Overlook Press, 1993." S(Formatted by Chupa Babi): "Aug 2009" Contributed to the FareShare Gazette by Chupa; 20 December 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 434 Calories; 13g Fat (27.9% calories from fat); 18g Protein; 61g Carbohydrate; 1g Dietary Fiber; 245mg Cholesterol; 190mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.