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COOKING WITH THE CANTEEN

Irish Soda Bread

Whether or not you're Irish, this classic quick bread recipe brings great taste into your kitchen.

Prep Time:10 min
Start to Finish:55 min
Makes:1 loaf (14 slices)

3 tablespoons butter or margarine, softened
2 1/2 cups Gold Medal® all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup raisins, if desired
3/4 cup buttermilk

1. Heat oven to 375ºF. Grease cookie sheet.
2. Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl.
3. Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into round loaf, about 6 1/2 inches in diameter. Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.
4. Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine, softened, if desired.

Nutrition Information:
1 Serving: Calories 110 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 10 mg; Sodium 240 mg; Total Carbohydrate 19 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4 %; Iron 6 % Exchanges: 1 Starch; 1/2 Fat *Percent Daily Values are based on a 2,000 calorie diet.

Did You Know...
Why the "X" on top of Irish soda bread? Legend tells us that this cross is meant to scare away evil spirits. Spooky!

How-To
Use the "whack" method to soften butter and margarine: Give each side of the chilled stick a good "whack" with a rolling pin.

(From the Betty Crocker website)

COOKING WITH THE CANTEEN

Irish Cream Bars

Need a little dessert to complete a fine dinner? Try a sophisticated bar that will pair nicely with coffee.

Prep Time:25 min
Start to Finish:2 hr 55 min
Makes:24 bars

3/4 cup Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa
3/4 cup sour cream
1/2 cup granulated sugar
1/3 cup Irish cream liqueur
1 tablespoon Gold Medal® all-purpose flour
1 teaspoon vanilla
1 egg
1/2 cup whipping (heavy) cream
Chocolate sprinkles, if desired

1. Heat oven to 350ºF. In medium bowl, mix 3/4 cup flour, the butter, powdered sugar and cocoa with spoon until soft dough forms. Press in ungreased square pan, 8x8x2 or 9x9x2 inches. Bake 10 minutes.
2. In medium bowl, beat remaining ingredients except whipping cream and chocolate sprinkles with wire whisk until blended. Pour over baked layer. Bake 15 to 20 minutes or until filling is set. Cool slightly; refrigerate at least 2 hours before cutting. For bars, cut into 6 rows by 4 rows.
3. In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Spoon whipped cream into pastry bag fitted with medium writing or star tip. Pipe dollop of cream onto each bar. Top with chocolate sprinkles. Store covered in refrigerator up to 48 hours.

Nutrition Information:
1 Serving: Calories 105 (Calories from Fat 65); Total Fat 7g (Saturated Fat 4g, Trans Fat ncg); Cholesterol 30mg; Sodium 30mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars ncg); Protein 1g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 Fruit; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: nc *Percent Daily Values are based on a 2,000 calorie diet.

Substitution
Use 1/3 cup Irish cream nondairy creamer (or 1/4 cup half-and-half plus 2 tablespoons cold coffee and 1 teaspoon almond extract) for the Irish cream liqueur.

How-To
Line baking pan with foil to make cleanup and cutting bars easy.

Special Touch
Garnish in a snap by using whipped cream from a pressurized can found in the dairy secition of the supermarket.

(From the Betty Crocker website)