Irish Soda Bread (not Vegan)

Irish Soda Bread
recipe courtesy~ Dear Mrs.H

Ingredients:

1/2 cup sugar
4 cups flour, plus 1-2 tsp. extra
2 tsp. baking powder
2 tsp. baking soda
3/4 tsp. salt
1 cup golden raisins
1 cup regular raisins
1 Tbs. caraway seeds (optional but recommended)
2 eggs lightly beaten
1 1/4 cups buttermilk
1 cup sour cream
Directions:

Preheat oven to 350 degrees.
Grease a 9-inch round cake pan. Set aside.

In a large mixing bowl, combine flour (reserving the extra), sugar, baking powder and soda, salt, raisins and caraway seeds. In a smaller bowl, blend together the eggs, buttermilk and sour cream. Add the wet mixture to the dry and stir just until blended. Spoon into the prepared pan. Dust with the remaining flour. Dip a knife in flour and make an X mark into the top.
Bake for 50 to 65 minutes, until a blade inserted comes out clean.

When cool, slice into wedges to serve.
Note: Blend some softened butter with honey to taste and serve as a spread.
Recipe originally from Maryanne Corsini.

Vegetable Soup

Pre-soak and cook Pinto Beans.

Combine equal portions cooked Pinto beans, Frozen Mixed Vegetables, and Low Sodium V8. Bring to a simmer. Add Mrs. Dash, table blend to taste. May crumble saltines over it as desired.

I make about 1 cup per adult serving needed. So for a family of 3: add 1 Cup cooked beans, 1 Cup mixed vegetables and 1 cup low sodium V8 and simmer. I usually let each person season his or her own. 6 saltines per person is usually plenty.

Whole Wheat Vegan Pita Bread

Makes 8 pitas

3 cups flour
1 1/2 teaspoons salt
1 Tablespoon sugar or honey
1 packet yeast (or, if from bulk, 2 teaspoons yeast)
1 1/4 to 1 1/2 cups water, roughly at room temperature

Mix together, dry ingredients first, then water.

Roll into 8 balls. Roll balls out very flat between two pieces of wax paper. Bake in a very hot oven (400-450*F) 3-15 min. Remove from oven when puffy. Let cool. Store in airtight container.