Happy St. Patrick's Day!

PEPPERMINT PATTIE CAKE

Serves 10

Cake:

1/2 cup flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 eggs, separated

3/4 cup sugar

1/3 cup water

1/2 teaspoon vanilla

Cream Filling, recipe follows

15 small (1 1/2 inch) peppermint patties

Glaze, recipe follows

Heat oven to 375 degrees. Line 15 1/2-by-10 1/2-by-1 inch jelly roll pan with foil; generously grease and lightly flour foil.

For cake: Stir together flour, cocoa, baking soda, and salt; set aside. Beat egg yolks in medium bowl on high speed of mixer for 3 minutes. Gradually add 1/4 cup of the sugar, beating 2 additional minutes. Add flour mixture alternately with 1/3 cup water and vanilla to egg yolk mixture, beating on low speed just until well mixed and smooth.

Beat egg whites in another medium bowl until foamy. Gradually add remaining 1/2 cup of the sugar, beating until stiff peaks form. Add chocolate mixture to beaten egg whites, folding in carefully. Spread batter into prepared pan.

Bake 14-16 minutes or until top springs back when touched lightly. Invert onto towel sprinkled with powdered sugar; carefully remove foil. Immediately roll cake and towel together from narrow end; place on wire rack to cool.

Unroll cake; spread with filling. Cut 10 peppermint patties into 8 pieces each; sprinkle evenly over filling. Re-roll cake. Drizzle with glaze. Cover; refrigerate about 6 hours before serving. Garnish with remaining peppermint patties, cut in half, before serving. Cover; refrigerate leftover cake.

Cream Filling:

1 cup (1/2 pint) cold whipping cream

3 tablespoons powdered sugar

1/2 teaspoon vanilla

Green food color

Combine cold whipping cream, powdered sugar, vanilla, and green food color in small bowl; beat until stiff

Glaze:

1 tablespoon butter

1 cup powdered sugar

1 to 1 1/2 tablespoons hot water

Green food color

Melt butter in small microwave-safe bowl. Add powdered sugar, hot water, and a few drops of food color; beat until smooth and of desired consistency. Makes about 1/2 cup glaze.

Serves 12

Irish Brown Soda Bread

4 cups whole wheat flour
1 cup bread flour (I used all-purpose white flour)
1/3 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups buttermilk

Preheat oven to 425. Lightly grease two baking sheets.

In a large bowl stir together flour, oats, baking soda, and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into four pieces; form into rounded, flat loaves. Mark each loaf with an "X" and place on prepared baking sheets.

Bake in preheated oven until golden brown, about 30-45 minutes. (I only baked them 30 minutes)