Archive for the ‘Recipes’ Category


March 15th, 2011 by richard-pamela-riley



4 c unsifted regular all-purpose flour

1 tsp salt

3 tsp baking powder

1 tsp baking soda

¼ c sugar (optional)

1/8 tsp cardamom or coriander (optional)

¼ c butter or margarine

1 egg

1¾ c buttermilk


Combine in a large bowl the flour, salt, baking powder, soda, sugar and spice (if used).

Add butter or margarine, and cut in with a pastry blender or two knives until crumbly.

Beat egg slightly and mix with buttermilk; add to dry ingredients and stir until well blended.  Turn out on a floured board and knead until smooth, 2 to 3 minutes.

Divide dough in half, and shape each into a round loaf; place each loaf in an 8-inch cake or pie pan.  Press down until dough fills pans.  With floured knife, cut crosses on tops of loaves, about ½ inch deep in the middle.

Bake at 375 degrees for 35 to 40 minutes.  Makes two loaves.  Bread is done when bottom of bread sounds hollow when tapped.  Turn the bread out into a basket lined with a towel. Irish soda bread tastes best on the day it is made; it tends to become stale if stored too long. You may be able to revive day old bread with a sprinkling of water and a quick toasting. While butter is a common topping, you can also use clotted cream or preserves.

Currant or Raisin Soda Bread:

Follow basic recipe above, including the sugar; omit cardamom or coriander.  Add 2 cups currants or raisins to the flour mixture with 1¼ teaspoons caraway seed (optional).  Blend with egg and buttermilk and proceed as directed in above recipe.

Whole Wheat Soda Bread:

Substitute 2 cups whole wheat flour for 2 cups of regular all-purpose flour in the basic recipe above.  You might add 1 to 2 cups raisins or chopped dates, if you wish; mix in with the dry ingredients before adding the liquid.


February 16th, 2011 by richard-pamela-riley


1 package (4-serving size) Jell-O Brand Gelatin, Raspberry flavor

¾ c boiling water

½ c cold water

Ice cubes

1 c  heavy or whipping cream, whipped

2 TBS sugar (or if following a low carb diet, add 1 to 2 TBS of sugar equivalent, such as Splenda or Equal. Adjust to taste.)

1 tsp vanilla extract

Raspberries (garnish optional)

Mint leaves (garnish optional)


Dissolve gelatin in boiling water.  Combine cold water and ice cubes to make 1 cup.  Add to gelatin.  Place bowl in larger bowl of ice and water.  Let stand, stirring occasionally, until gelatin is slightly thickened, about 5 minutes.

In the meantime, whip cream.  Put cold heavy cream, sugar and vanilla in mixing bowl. With an electric hand mixer or a standing mixer fitted with a whisk attachment, beat cream (you can use a hand whisk; it just will take longer).

Fold in whipped cream.

Spoon gelatin/cream mixture into individual soufflé cups with paper collars (see note below).

Chill until firm, about 2 hours.  Remove collars.  Garnish with raspberries and mint leaves, if desired.  Yields 4 servings.

Note:  To make collars, cut pieces of waxed paper or foil long enough to wrap around dishes and overlap slightly; fold in half lengthwise.  Wrap doubled paper or foil around dish, extending about 1 inch above rim.  Secure with tape.


Barm Brack or Barm Bread

February 16th, 2011 by richard-pamela-riley


2 c diced mixed dry fruits (raisins, currants, golden raisins, diced apricots, cherries, etc.)

1 c plus 2 TBS packed brown sugar

2 c cold, strong black tea

2-1/2 c self-rising flour

1 egg, lightly beaten



The night before baking, put dried fruit in a large bowl.  Sprinkle with brown sugar.  Add tea.  Cover and let soak overnight.  To bake bread, preheat oven to 350F.  Generously grease a 9”x5” loaf pan.  Sift flour into medium-size bowl. Mix egg into dried fruit.  Stir in flour just until well blended.  Spoon into loaf pan and smooth top.  Bake for 1-1/2 hours or until wooden pick inserted in center comes out clean.  Cool in pan 5 minutes, then turn out onto a wire rack.  Serve warm or cold, cut in slices and spread with butter.  Makes 8 to 10 servings.


February 10th, 2011 by richard-pamela-riley

Ingredients:1 c sugar

6 eggs

1c each raisins, currants and pecans

1/8 c all purpose flour

2 c bread crumbs

2 tsp cinnamon

½ tsp cloves

½ tsp allspice



Beat butter and sugar until creamy.

Add eggs, one at a time.  Beat until light.

Sprinkle raisins, currants and pecans lightly with flour and add to the butter mixture.

Combine bread crumbs, cinnamon, cloves and allspice and add to the butter mixture.

Bake in a greased pudding bowl lined with a parchment circle for ½ hour at 375 degrees or until lightly browned.

Serve with hard sauce, lemon sauce or custard sauce.


1/2 c butter

Oatmeal Chocolate Chip Walnut Cookie Pie

June 15th, 2010 by richard-pamela-riley

½ c butter, softened
½ c firmly packed brown sugar
¾ c granulated sugar
1 egg
1 tsp vanilla
¾ c all-purpose flour
½ tsp baking soda
¼ tsp salt
11/2 c oats (quick or old fashioned, uncooked)
1 c semisweet chocolate chips (I prefer Ghiradelli and I cut it to ¾ c)


Heat oven to 350 degrees.

In large bowl, beat butter and sugars with electric mixer until creamy. Add vanilla and egg; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats and chocolate chips; mix well.

Press dough into bottom of any 10-inch pan (oven proof non-stick skillet, tart pan, etc.)

Bake 20 minutes or until top is lightly browned. (Do NOT over bake as cookie will continue to bake after it is
removed from oven).

Cool about 10 minutes. Cut into wedges. Serve plain or with ice cream or frozen yogurt.

Best Egg Casserole Ever

June 15th, 2010 by richard-pamela-riley

Serves 8

12 eggs
1 cup plain yogurt or sour cream
1 tsp seasoned salt, or to taste
6 TBS butter or margarine
¼ c (or less) chopped onion
2 cups shredded hash brown potatoes (I use the frozen pre-shredded store bought ones to save time)
1 cup grated sharp Cheddar cheese


Beat eggs, yogurt, and salt together.

Melt butter in large pan, slightly sauté onion and stir in potatoes.

Pour the egg mixture into potato mixture and lightly stir to blend ingredients.

Pour into a greased 2-quart casserole. Sprinkle with grated cheese.

Bake at 350 degrees for approximately 25 minutes or until a knife inserted into center comes out clean.

Breakfast Oats Parfaits

June 15th, 2010 by richard-pamela-riley

Serves 4

1 cup quick-cooking or old-fashioned oats, uncooked
2 (8 ounce) cartons nonfat or vanilla yogurt
1 (8 ounce) can crushed pineapple in juice, un-drained
2 TBS sliced almonds
2 cups sliced fresh or frozen strawberries
Whipped cream, optional


In a medium bowl, combine oats, yogurt, pineapple, and almonds.

Mix well, cover and refrigerate overnight.

To serve, layer oat mixture and strawberries in 4 parfait glasses. (I use an ice cream scoop to layer the oat mixture).

Garnish with additional strawberries and add a little whip cream if desired.

Scrubbed & Tubbed, Boild & Glazed Oranges

June 15th, 2010 by richard-pamela-riley

Serves 8

4 oranges, thin skinned, seedless variety
1 cup sugar cup orange juice
2 TBS butter


Preheat oven to 400

Wash oranges.

Place whole orange in saucepan and cover with cold water.

Bring to a boil, reduce and simmer for 30 minutes.

Using a slotted spoon, remove oranges from the water and set them on a plate to cool.

In a small saucepan, combine the sugar and orange juice. Bring to a boil, stirring constantly, and cook for about 5 minutes, until a syrup forms.

Halve the oranges, and trim the bottoms so they will sit evenly in an oven-proof dish.

Dot with butter.

Pour the syrup over the oranges and bake at 400 degrees for 30 minutes.

Serve warm or room temperature.