When I was a little girl, on St. Patrick's Day we would buy our friends green carnations for .50 and have them sent to their classroom during school. Receiving a carnation made you feel special because you knew it was sent by a friend thinking of YOU. We would carry the carnations around with us for the whole day. Some put them in their hats, some pinned on their jackets, some sticking out of their book bags, but most of the girls carried them in our hands by their long stems, showing them off proudly.
On this St. Patrick's Day I would like to virtually send each one of you a very special green carnation....
I'm thinking of all you today and am so grateful that our path's have crossed. It makes me so happy to know that you are there!
I would also like to share with you this recipe for Irish Bread. This is a recipe I got out of Taste of Home Magazine. Irish Bread is traditionally very dry, but this recipe has sour cream in it which makes it much more moist and cake-like. This was my first time making it and I'm happy with how it turned out. I hope you like it too. Here's how to make it.
You will need:
3 1/2 cups flour
1/2 cup sugar
2 tbs caraway seeds
1 tsp salt
1/2 tsp baking soda
2 tsp baking powder
2 cups (16oz) sour cream
1 cup raisins
In a large bowl combine flour, sugar, caraway seeds, baking powder, salt, and baking soda.
In a small bowl whisk together eggs and sour cream.
Add to dry ingredients and blend on low speed until moistened.
Stir in raisins.
Transfer into a 9-in greased, springform pan.
Bake at 350 degrees for 40-45 minutes (test the center with a knife and make sure it comes out clean).
Allow to cool for 10 minutes before removing the sides of the pan.
This is a perfect breakfast bread, because it's good for dunkin' in your tea (or coffee).
Also good served warm with butter or cream cheese.
A little strawberry jam would be delicious too! Yummmm.....
I hope you all have a wonderful weekend and Happy St. Patrick's Day!