Thursday, March 17, 2011

Happy St. Patrick's Day!

Serves 10
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
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)