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Passages
Robert “Bob” Spike March 1, 2022 Bloom eld: At age 89, Bob passed away on Tuesday, March 1, 2022 at Demay Living Center in Newark, NY. He was born in Geneva, NY. Bob graduated from Bloom eld High School and went on to enlist in the Army and was a member of the 101st Airborne during the Korean War. Bob is predeceased by his parents, Fenner and Doty Breckenridge, his son, James Spike, his brother, Charles Spike and his granddaughter; Hannah Russell. Survived by his beloved wife of 33 years, Wilma Spike; his children, David (Arlene) Spike, Raymond (Pam) Myers, David (Lori) Myers, Cindy (David) Russell, Julie (Randy) Kelley; his sister, Edith Ganz ( Jerry Zimmerman); his sister-in-law, Marilyn Schall, his grandchildren, Melissa (Kris), Travis (Vicki), Jimmy, Paul, Jennifer, Brian, Abby (Chance), Phillip, Tracy, Samantha, Patrick and Carrie, and his great-grandchildren, Aiden and Avery, along with several nieces, nephews, friends. A memorial service took take place at 2PM on Saturday, March 5, 2022 at East Bloom eld United Methodist Church, 2 Park Pl. in Bloom eld, NY. A celebration of life gathering, military honors, and interment services will be announced for a future date. To share a memory or a condolence, please visit: www.doughertyfuneralhomes.com • 229-2444
Hono. Remembe. Celebrat.
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Gluten-Free Irish Soda Bread 1 cup brown rice flour 2/3 cup buttermilk 1/3 cup tapioca flour 6 tablespoons melted butter 1/3 cup potato starch 1 tablespoon honey 1 teaspoon xanthan gum 1 egg, beaten 1 teaspoon baking powder 1/2 cup raisins or currants, 1/2 teaspoon baking soda soaked in hot water for 10 minutes 1/2 teaspoon unflavored gelatin 1/2 teaspoon nutmeg Preheat oven to 350ºF and line a standard loaf pan or baking dish with parchment paper. In a large bowl, combine all dry ingredients until well incorporated. In a second bowl, stir together buttermilk, butter, honey, egg and soaked raisins. Hollow out a small well in the dry ingredients and slowly pour in the wet mixture. Stir until combined and sticky. Form into a loaf and transfer to baking pan. Cook for 35-40 minutes until a knife inserted in the middle comes out clean. Let cool and remove from parchment-lined dish.