Irish Buttermilk Brown Bread (King Arthur) by Barbara

Tender and Moist

When we traveled through Vermont on the way back from Maine last August, we stopped at King Arthur.  Highly recommend.  It's off I-91, on the border of New Hampshire.  It has a great bakery, coffee shop and gift shop in addition to the cooking school.  I bought their special blend of Irish-style flour with the hope I could bake bread similar to what we've had during our visits to Ireland.

Recently, I noticed that the "best buy" date is past due, so I decided I'd better use it up.  

This recipe is from the King Arthur catalog which they mail out to customers and it is also online here on their very nice website.

Darn, the bread isn't exactly what I am looking to re-create, but it is a good recipe, worthy of making again. Guess we'll just have to go back to Ireland...  

Made one to eat now, and one to freeze for later.    

In the past, when I haven't had access to this special blend of flour, I've used wheat bran and wheat germ to supplement the flour.  See this recipe on the blog:  Irish Brown Soda Bread 

---Barbara

Gary's Zucchini Casserole by Barbara

Their recipe is packed with veggies.

Last week Cynthia (Hovey) Dickerman and I were exchanging messages about a newspaper clipping I ran across from 45 years ago, in 1978.   I was doing research on Millie Orchard a radio host from back in the 70's here in Corning.  Back then, Cynthia and her husband, Gary, owned a natural food store called The Source.  

Cynthia said that they still make the recipe involved, so I thought it would be fun to try it.  So she sent me a photo of their recipe. Note that it is protected by plastic, a sign of a well-used recipe.

Tom and I made it together this weekend, and it is indeed tasty. Made 6 generous portions.  We reheated a couple of times and it was still very tasty.  

My additions were:  I added salt.  Extra marjoram.  Basil was in the pasta sauce we used.  Placed it on a cookie sheet for overflow control. 

The marjoram is all you need.  Don't be tempted to add garlic.   

---Barbara