Happy St Patrick's Day!

It's a beautiful day today in the NYC Tri-State area. The high temp is suppose to go up to 64 degrees making it perfect weather for the St. Patrick's day Parade in the city! We celebrated over the weekend with a corn beef and cabbage dinner. The only one with a pinch of Irish blood in them is my son who's great grandmother on his father's side was of Irish descent. I guess on this day everyone is a little bit Irish! Even Ozzie who is an Irish Bulldog on this day! I wanted to make my own Irish Soda Bread but got a bit lazy and bought it from our local bakery. I found a recipe that seems fairly simple and since I have all the ingredients I have no excuses so I will give it a try today! I will post it below in case any of you are interested. In the mean while I will try to get Ozzie motivated for a walk later on. With this Spring like weather it should be hard for him to resist! Knowing Ozzie it still may be a battle of sorts! Let me leave you with an Irish saying:

May you live as long as you want, and never want as long as you live.

This Irish Soda Bread is so moist and tasty you shouldn't save making it just for St. Patrick's Day.

  • 4 tablespoons sweet butter, softened
  • ½ cup sugar
  • 2 large eggs
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups buttermilk
  • 1 cup currants

Cooking Instructions

  1. Butter a cookie sheet. Heat oven to 350 degrees F. In a large bowl beat butter and sugar together to combine. Add eggs, one at a time, beating well after each addition.
  2. In a medium bowl whisk flour, baking powder, baking soda, and salt to combine.
  3. Beginning and ending with flour mixture alternately add flour and buttermilk, beating well after each addition. Stir in currants.
  4. On a generously floured hard surface knead the dough about 4 minutes until smooth and not sticky, adding flour as needed.
  5. Form into 7½-inch round. Transfer to prepared cookie sheet. Etch an x in the top of the loaf.
  6. Bake about 1 hour 10 minutes or until it sounds hollow when tapped on. Move to a rack to cool completely before slicing.


  • Raisins can be used in place of the currants


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