Breads & Rolls

Contribution by the Religion Department

Bread Blessed and Broken

Sacraments use the “stuff” of human existence -- water, oil, bread, wine, stories -- to create what the Irish call “thin spaces” or moments and places where the sacred and the profane merge, allowing us to be momentarily and acutely aware of God’s presence in our lives. They don’t make God present, for God, the Creator, is always here with us. They simply provide an opportunity for us to stop and take stock of what is always there but often unnoticed.

In the Eucharist, we gather as a community to break, bless, offer and consume the bread that is made by human hands from God’s gift of wheat. We are what we eat, and we consume the Eucharistic bread in order to become Jesus for others. It is the gift of bread that is celebrated in these recipes.

25

26

Ms. Tully’s Family Irish Scone Recipe

Ingredients:

• 1 stick (¼ lb) unsalted butter, softened • ¾ cup sugar • ½ tsp salt • 2 eggs • 3 c. flour • 3 tsp. baking powder • Pinch of baking soda • 1 cup of buttermilk (or more) • ⅓ box of raisins (or whatever amount suits you)

Directions:

• Preheat oven to 350°F. Grease an 8 inch round cake pan for best results, but a 9 inch round cake pan will work as well. • Cream together butter, sugar, salt, and eggs to make a batter. Sift flour and add baking powder and baking soda. Stir in enough buttermilk to make a cohesive, but sticky, dough. Mix in raisins. Pour into greased pan and make a cross with a knife on the top of the scone. Bake for approximately 1 hour and 15 minutes- a cake tester will come out clean when it’s finished. Cool on a wire rack for at least 15 minutes before removing from the pan, and let cool completely before slicing. Serve with a cup of Barry’s tea- and my grandmother would tell you “with plenty of butter, deary.” • This recipe isn’t a traditional soda bread, it is sweeter and more cake-like. It is my favorite family recipe to share, especially on St. Patrick’s Day, with family and friends.

Contributor: Ms. Julia Tully

27 Breads & Rolls

Mom’s Scone

Recipe for Irish Scone passed down from my Irish grandmother and made by her Italian daughter-in-law, my mom.

Ingredients:

• 1 tbsp butter • 4 cups flour • 5 tsp baking powder • 1 tsp salt • 1 cup sugar • 3/4 - 1 whole box of raisins • Optional: 1 tbsp carraway seeds (we do not add) • 2 1/4 cups milk

Directions:

• Heat oven 350°F. • Grease and flour one black frying pan (or 2 loaf pans). • In a large bowl, cut butter into flour. • Add baking powder, salt, raisins.

Stir gently with spoon. • Add milk. Stir gently only to combine. • Add to pan(s). • Bake 45 min to 1 hour until golden brown on top and pulls away slightly from sides of pan. • Let sit for a bit before serving. • Freezes very well.

Breads & Rolls

28

Pumpkin Chocolate Chip Bread

Banana Bread

Ingredients:

• 3 cups flour • 2 teaspoons cinnamon • 1 teaspoon salt • 1 teaspoon baking soda • 4 eggs • 2 cups sugar • 2 cups pumpkin (1 can) • 1 ½ cup oil • 1 ½ cup chocolate chips • Yields 2 loaves

Directions:

• Spray loaf pans with nonstick cooking spray. • Bake at 350°F for 60-70 minutes. • Combine flour, cinnamon, salt and baking soda in a large bowl. • Combine eggs, sugar, pumpkin and oil in a small bowl. • Pour wet ingredients into dry ingredients and mix. • Fold in chocolate chips.

Ingredients:

• 2 cups flour • ¾ cup brown sugar • 1 teaspoon baking soda • ¼ teaspoon salt • 2 eggs • ½ cup butter • 2 ⅓ bananas

Directions:

• Preheat 350°F. • Grease loaf pan. • Combine flour, baking soda and salt. • Cream butter and sugar. • Add eggs and bananas, mixing together. • Pour into loaf pan and bake for 60-65 minutes.

29 Breads & Rolls

Easy Cinnamon Raisin Bread Pudding

Ingredients:

• 14 medium slices cinnamon-raisin bread (1 loaf minus the outer crusty slices) • 4 large eggs • 2 cups whole milk • 1/2 cup sugar • 1fl oz brandy • 1 teaspoon ground cinnamon • ½ teaspoon nutmeg • 1/2 cup golden raisins • Cooking spray (for baking dish) • 1 tablespoon sugar (to sprinkle on top of pudding) (optional)

Servings: 8 Prep: 1 hour, 20 minutes Cook: 50 minutes

Breads & Rolls

Directions:

• In a large bowl, whisk the eggs, milk, and brandy together. Add the sugar, chopped ginger, golden raisins, and cinnamon.

Mix well. • Cut the bread into 1-inch pieces.

Gently stir the bread pieces into the egg mixture. Let stand for 15 minutes, stirring occasionally. • Preheat the oven to 350°F while the pudding soaks. • Coat an 8-inch square baking dish with cooking spray. • Pour the pudding mixture into the baking dish. If desired, sprinkle the top with a little sugar. • Bake at 350°F for 45 to 50 minutes.

When cooked, a knife inserted into the middle comes out clean. • Serve warm with egg custard sauce or vanilla ice cream.

30

Chocolate Chip Banana Monkey Bread Recipe

Ingredients:

• 3 bananas, 1 cut into coins, 2 cut into half-coins • 1 cup dark chocolate chip • 3 cans biscuit dough • 1 cup sugar • 3 teaspoons cinnamon

Glaze • 2 sticks butter • ½ cup brown sugar

Garnish • 1 banana, cut into coins • Dark chocolate chips

Serves: 10

Contributor:

Micaela Marí McCloskey ND Class of 2022

Directions:

• Cut two bananas into half coins. • Cut one banana into coins and line the bottom of a greased bundt pan. • In a bowl, mix sugar and cinnamon, set aside. • Preheat oven to 350°F (180°C). • Cut each biscuit in half and flatten into rounds. • Stuff each round with one piece of the halved banana coins and chocolate chips.

Close the round together by pinching at the seam and roll into a ball in your hands. • Place the balls in the cinnamon-sugar mix and gently toss to coat. Place half the balls in the pan. • In a saucepan over medium heat, melt the butter and brown sugar until combined, stirring occasionally. Set aside to cool. • Pour half of the glaze on top. • Sprinkle a handful of chocolate chips over top. Then place the rest of the balls on top followed by the rest of the glaze. • Bake for 40-50 minutes until the crust is a deep dark brown on top. (If the top is browning too much you can cover it with aluminum foil.) • Remove from oven and allow it to cool for about 15-30 minutes before turning it over onto a plate.

Enjoy!

31 Breads & Rolls

Arepas Con Queso De Colombia

Ingredients:

• 1 cup pan harina (can buy on Amazon) • 1 cup cheese (fresh mozzarella is best) • 4 tbsp butter (softened) • 1 cup warm water • Pinch of salt

Serves: 6-8 arepas

Directions:

• Pour all ingredients in a bowl and knead until a ball forms and it no longer sticks to the bowl. • Pull pieces from the ball and roll little golfsized balls, then placing them on parchment paper. • Press the balls to make a little flatter and smooth all cracked edges with hand (should be smooth all around). • Place the arepas on a pan that’s already hot (medium-low heat) and do not touch until you see smoke coming from edges (5-7 minutes) and flip and let sit for another 5-7 minutes. • Serve with eggs, avocados, salsa or any thing else you would use with bread!

Contributor: Marina Ruiz ND Class of 2017

Breads & Rolls

32