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Irish Soda Bread Muffins

with Simply Creative Chef Rob Scott

 

Ingredients:

 

  • Softened butter for the muffin cups

  • 2 cups unbleached all-purpose flour

  • ¼ cup sugar

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into ½-inch cubes

  • ½ cup raisins

  • 1 teaspoon caraway seeds (optional)

  • 1 cup buttermilk

 

Directions:

 

  1. Position an oven rack in the center of the oven and or heat the oven to 375 degrees. Butter ten 3-by-1 ½ inch muffin cups.

  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a pastry blender or fork, cut in the butter until the mixture resembles coarse meal with some pea-sized pieces. Add the raisins and the caraway, if using, and toss to coat with the flour mixture. Stir in the buttermilk and mix just until combine into a stiff dough.

  3. Using 1/3- cup food portion scoop, spoon the dough into the muffin cups. Using a knife put an X in the top of each muffin.

  4. Bake until the muffin tops are golden brown and spring back when pressed with a fingertip, 20-25 minutes. Remove from the pan and let cool on a wire cooling rack for 5 minutes. Serve warm.

 

*Makes 10 muffins*

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ST. PATRICK’S DAY PEPPERMINT

ICE CREAM SHAKE

By: Simply Creative Chef Rob Scott

 

Ingredients:                                                                    Yields 1 - 2 servings

 

1 pint vanilla ice cream, 2 cups

¼ cup whole milk

½ teaspoon peppermint extract

½ teaspoon pure vanilla extract

3 or 4 drops green liquid food coloring

Whipped cream and green sanding sugar, for garnish

 

 

Directions:

 

  • Blend the ice cream, milk, peppermint extract, vanilla, and food coloring in a blender until smooth

  • Pour into one or two serving glasses and garnish with whipped cream and sanding sugar

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MINT CHOCOLATE CHIP BROWNIES WITH ANDES CANDIES

By: Simply Creative Chef Rob Scott

 

Ingredients:                                                                                        Yields 16 servings

 

Cooking spray

1 box brownie mix plus ingredients called for on the box

28 Andes candies, plus more for garnish

½ cup butter, softened

3 cups powdered sugar

½ teaspoon mint extract

3 tablespoons milk

6 drops green food coloring

½ cup mini chocolate chips

 

Directions:

 

  • Preheat the oven to 350 degrees F

  • Line an 8” x 8” pan with parchment paper and grease with cooking spray

  • Prepare brownie batter according to package instructions and pour into prepared pan

  • Top brownie batter with an even layer of Andes candies

  • Bake until a toothpick inserted into middle of a brownie comes out with only a few moist crumbs, about 40 minutes

  • Let cool completely

  • Meanwhile make frosting: in a large bowl using a hand mixer, beat butter until light and fluffy

  • Add powdered sugar, mint extract, milk, and a few drops of food coloring

  • Beat until smooth, then fold in mini chocolate chips

  • Spread frosting in an even, thick layer over cooled brownies

  • Slice into squares and top with chopped Andes candies

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CORNED BEEF AND CABBAGE IN A SLOW COOKER

By: Simply Creative Chef Rob Scott

 

Ingredients:                                                                                                              Yields 8 servings

 

1 ½ pounds small redskin potatoes, halved

4 carrots, cut into 2 inch pieces

1 large onion, cut into ½ inch wedges

2 stalks celery, peeled and cut into 2 inch pieces

2-3 sprigs fresh thyme

1 4 pound piece corned beef brisket, rinsed

12 ounces stout beer

2 tablespoons pickling spice

½ small head green cabbage, core intact and cut into thick wedges

½ cup sour cream

¼ cup prepared horseradish

2 tablespoons whole-grain mustard

3 tablespoons unsalted butter

Kosher salt and freshly ground black pepper

½ cup loosely packed parsley leaves, chopped

 

Directions:

 

  • Layer the potatoes, carrots, onions, celery, and thyme in the insert of a 6-quart slow cooker

  • Put the brisket on top of the vegetables and add the beer and pickling spice

  • Add enough water to just cover the brisket

  • Cover and cook on low until the meat and vegetables are tender, about 8 hours

  • Arrange the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl

  • Remove the meat and let rest

  • Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste

  • Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth, if using