March 12, 2003

  • Donna and I are back in the kitchen making "pattycakes" while her swarthy boyfriend Saj slavers in a side chair.  The old chrome and faux marble dinette, compliments of the house, is powdered with flour.  On the cracked tiled peninsula is a dishpan filled with hot water and sponge so we can clean up pioneer style; the garbage disposer broke again, the kitchen sink's backed up with four inches of stagnant water that hasn't moved since Saturday night, and we can't reach Sayler's faithful friend and handyman, Jackson.  It's a little early for the holiday, but we need something different to munch on while cramming besides plasticine cheezits, Oreos, and raspberry whips. 


    As you probably guessed, Donna's our other roommate, who shares the second bedroom with Sallie.   The third, front bedroom with its wide archway overlooking the livingroom, is technically a study and telephone room, but we also use it for our guest and "humping room"s.   Barely big enough to fit a sofa bed, computer desk, and two narrow bookcases, it affords little privacy or comfort and is constantly fought over.  Which reminds me, I should make a few extra loaves for Brett and his buddies to sweeten the way for Spring break.  (I showed Saj part of my blog earlier and he advised me to "change my pesscode").


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    Irish Teacake


    Like Irish Soda Bread, but tenderer and sweeter.


    2 large eggs
    3/8 cup granulated sugar
    1 cup regular sour cream
    2/3 cup milk
    4 teaspoons caraway seeds
    1/2 teaspoon vanilla extract
    1 1/2 cups loosely packed raisins*
    4 cups lightly-spooned self-rising flour
    2 tablespoons granulated sugar, for dredging


    Preheat oven to 350 degrees Fahrenheit and grease and flour two 8 1/2- by 4 1/2- or 9- by 5-inch loaf pans.  Beat eggs with sugar until smooth; stir in sour cream, milk, caraway seeds, vanilla, and raisins.  Incorporate flour a cup at a time, stirring until just combined; do not overmix or cake will be tough.  Divide between prepared pans, smooth tops, and sprinkle evenly with sugar.  Bake until top is golden brown and center springs back when pressed with finger, about 35-45 minutes, depending on pan size.  Let cakes stand 10 minutes in pan before inverting onto cooling racks. 


    *For a little green color as for St. Patrick's Day, substitute chopped, candied citron for 1/2 cup of the raisins.