March Carry-in Dinner

We put on our GREEN to
celebrate
St. Patty's Day!!

We shared our GREEN spirit with 10 people in attendence to the Carry-in Dinner on Thursday, March 3, 2016.

The birthday celebrant was Karen Lumley. The cake was baked by her mom, Mildred, a "from scratch" angel food cake.  Mildred is 93 yrs. young.



A nurse, from Knox County Health Department (always is), was there to take blood pressure, 02 levels, pulse, etc.

IRISH SODA BREAD with Honey Butter

2 ¼ cups unbleached all-purpose flour

½ cup old fashioned oats

1 teaspoon EACH: baking soda, baking powder, salt

1 Tablespoon caraway seed , optional (good if you are serving with corned beef)

2 Tablespoons honey

6 Tablespoons cold butter, cut into small pieces

1 cup buttermilk

½ cup raisins

Butter for brushing on top after baked.

Heat oven 400°. Grease a large baking sheet.

In large bowl, whisk together flour, baking soda, oats, baking powder, caraway seed and salt. Add butter and with a pastry blender, cut butter into flour mixture until resembles small crumbs. Add raisins, buttermilk and honey.

Mix with large spoon until just combined and then with hands continue to mix and form into a ball. Turn out onto a lightly floured surface and knead a few times and then form into a round 7-inch circle. With a sharp knife, cut an X across the top of the dough (don't cut too deep); place on greased baking sheet and bake 30-35 minutes. Remove from oven and brush with soft or melted butter.

Serve hot with lots of honey butter.

HONEY BUTTER:

½ cup butter, softened

¼ cup honey

2 Tablespoons heavy cream

Mix or whip all together. Serve softened at room temperature OR cold.

Recipe made and shared by Marsha Pinson.