INGREDIENTS:

• 4 1/2 cups flour
• 2 Tbsp Splenda (substitute Sugar if you prefer)
• 1 tsp Salt
• 1 1/4 tsp Baking Soda
• 4 Tbsp Margarine
• 1 cup Raisins
• 2 Tbsp Caraway Seeds
• 1 egg equivalent of egg beater
• 2 cups low-fat Lactaid Milk
• 2 1/2 Tbsp Lemon Juice

DIRECTIONS:

1. Preheat overn to 425°. Combine Lactaid Milk and Lemon Juice and set aside for 5 minutes.
2. Mix together 4 cups of flour, Splenda, salt, and baking soda into a large mixing bowl.
3. Using your fingers (or a pastry knife) work the butter into the flour mixture until it is fully mixed in. Stir in the raisins and caraway sees.
4. Create a well in the mixture of dry ingredients then add the egg beater and milk mixture. Combine together with a spoon until dough is too stiff to stir. Sprinkle hands with flour and gently knead the dough into a ball. The mixture may be sticky, if it is add more flour until you can work with it.  Do not over knead the mixture, it will still be pretty sticky (like shortcake biscuit dough).
5. Transfer dough to a floured surface and knead the bread a few more times. Shape bread into a round loaf, then place into a lightly greased cast iron skillet (or a baking sheet).
6. Cut 1″ deep slits into the loaf to form an X in the top of the bread. Lightly sprinkle a few caraway seeds on top and bake in a 425° oven for 35 – 45 minutes. You can tell the bread is done when you can insert a toothpick into the center and it comes out clean or when you tap on the loaf and it sounds hollow.

SUGGESTIONS:

• If the top of the loaf gets too dark while baking put tin foil on the top.
• Remove bread from oven and let cool for 5 to 10 minutes. Server warm for best results.
• Serve with Corned Beef and Cabbage for a delicious Irish Dish.

1 c. lukewarm water

2 t. sugar

3 1/2 c. flour

1 t. oil or shortening

1 1/2 t. salt

2 T. corn meal

Sprinkle yeast into lukewarm water.  Stir until dissolved. Add sugar and 1 1/2 c. flour. Beat until mixed. Mix in oil and salt. Stir in remaining flour. Turn onto a floured board and knead until smooth, about 10 minutes. Grease the ball of dough and place in a greased bowl. Cover with a damp cloth and let rise for 1 3/4 hours or u;ntil double in size (or in warm oven about 45 mins).  Place dough on pizza pan or cookie sheet which has been sprinkled with 2 T. corn meal. Stretch to fit pan. Top dough with tomato sauce and pizza toppings as desired (vegetables, pepperoni, cheese). Bake at 450 degrees for 20 minutes. After first 10 minutes, move the pizza from the top rack to the bottom rack in oven to brown the bottom.

This recipe was from Mom in 1987.

1/4 c. sugar

1/4 c. flour

2 T. margarine or butter

1 t. cinnamon

Batter:

1 1/3 c. flour

1 t. baking powder

1/4 t. salt

1/4 c. margarine or butter, softened

1/4 c. light brown sugar, packed

1 egg

1/2 c. milk

Lightly grease the bottom of a muffin pan or place cupcake papers in a muffin pan. Make the topping: In a small bowl combine all ingredients and mix until crumbly. Set aside. Make the batter: Sift flour, baking soda and salt.  Set aside. In a large bowl at medium speed, beat the butter until fluffy. Beat in brown sugar and egg. Beat until light and fluffy. At low speed, blend in milk and flour mixture. Mix well and pour into muffiin cups. Sprinkle 1 T. of the topping over each muffin. Bake 20 mins or until a toothpick stuck in the center comes out clean. Cool on a wire rack. Gently remove from cups. Serve warm or cool. Makes 8 muffins.