Norah's Irish Soda Bread

St Paddy's Day is a big holiday in the Moran household.  Every year, we cook at least 5-6 corned beef briskets, boil 10 pounds of potatoes and 4 heads of cabbage.  We place our Italian heritage to the side for the day and celebrate the Irish.  After all, the family name is "Moran" and always will be.

My father-in-law Harry introduced me to the St Paddy's day menu.  Back then, he also included corned spare ribs and corned pig's head.  So delicious...... but so difficult to find today.  We used to drink "green" beer on tap, "muddle" our cup of Irish coffee and sing songs around the table.  Those were some of the best days of my life and I miss him so much.

I did my best to learn how to prepare the St Paddy's Day feast and incorporated it into the Mancuso's list of favorite holidays.  St Paddy's Day was actually my dad's favorite meal. He couldn't wait until March 17th rolled around every year.  He'd even come to the table wearing green. (My mom, of course, always insisted on bringing a little something.....usually, eggplant parmigiana)

Actually, the previous story has nothing to do with Norah's Irish soda bread recipe but it's why it was so important to get it.  My Aunt Jean had a elderly neighbor in East Flatbush who made the best Irish soda bread.  Her neighbor, Norah, would bake my aunt a loaf every year but wouldn't share the recipe. (It was a family secret)  Norah lived alone in a big old corner house and my Uncle Sam would help her out with snow removal, etc whenever he could.  Long story short, when my aunt and uncle sold their house and were moving to Gravesend, Norah came over with tears in her eyes and handed her the recipe.

That was 37 years ago.  I've been baking it every year since then. I'm not a big fan of commercial soda bread. It's very dry, crumbly and heavy.  Norah's version is moist, easy to slice and so delicious.  Give it a try this year and ..... May the luck of the Irish be with you!

Norah's Irish Soda Bread

• 3 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2/3 cup sugar
• 1/2 cup raisins
• 2 large eggs, beaten
• 1 3/4 cups buttermilk
• 2 tbs melted margarine or butter
• 1 tbs caraway seeds

Mix dry ingredients in a bowl, add eggs, buttermilk and melted butter. Mix well with a large spoon.   Grease a round pan or loaf pan, dust with flour and pour in batter.  If desired, lightly dust the top of the batter with a little flour. Bake at 350 degrees for 1 hour. Test with a toothpick when done to ensure that bread is done.

Pepperoni Bread

My co-worker Matt, (I like to refer to him as my food guru) shared this recipe with me. I tried it and it was a big hit. I'm sure you can substitute ham or salami. I love it just the way it is.

Pepperoni Bread

• 1 frozen pizza dough, thawed
  
• 1 lb pepperoni sliced thin (from the deli counter)
• 1 lb mozzarella cheese, shredded
  
• Grated Parmesan cheese.

Roll out thawed dough into a thin rectangle.

On the wide edge, layer a line of pepperoni, sprinkle mozzarella over pepperoni and sprinkle with Parmesan cheese

Roll and repeat.

When you get to the end sprinkle a little water on the edge to seal the bread. Make a few slits on top.

Make an egg wash and brush over top of bread.

Bake 350 degrees for approximately 45 minutes.

Zucchini Bread

As I said earlier, my husband Marty loves to grow veggies. Zucchini is my favorite because there are so many ways to prepare this summer vegetable. This zucchini bread recipe is more like a pound cake with raisins and walnuts.I love it toasted in the morning with cream cheese or butter. I usually make a few at a time and freeze the loaves. Let me tell you ....when Thanksgiving rolls around, it's a great addition to our table. Not to mention, it's a great way to get the grandkids to eat veggies. Enjoy!

Zucchini Bread

3 eggs
2 cups sugar
1 cup vegetable oil
3 cups flour
1 tsp salt
1 1/2 tsp cinnamon
2 tsp baking soda
1 tsp baking powder
2 tsp vanilla
2 cups grated zucchini
1 cup chopped walnuts
1 cup raisins

Wash zucchini and cut off the ends. Grate unpeeled zucchini and set aside.
With a electric mixer, cream eggs, sugar and oil.
Sift together flour, salt, baking powder, baking soda and cinnamon.
Add gradually to egg mix. Stir in vanilla, zucchini, nuts and raisins. (I like to use 1/2 c golden raisins/1/2 c regular) Spoon into a greased and floured 10" tube pan or split batter into 2 loaf pans.
Bake at 350 degrees for 55 to 60 minutes.