recipe comes from the the Bitchin Kitchen web
site which is run by Faith Heinauer. This is what
she said in describing Bitchin Kitchen:
grew up in a household that loved not only food,
but also the creative process of cooking and entertaining.
My father is a professional chef and my mother
was a former pastry chef. After earning my degree
in hotel and restaurant management, I joined my
father's catering business and started teaching
cooking classes. Growing up in the restaurant
scene offers a lot of culinary observations; add
my knack for experimenting in the kitchen, and
you've got my collection of recipes and tricks
of the trade. So, if you want to talk food, get
a great recipe or hear the latest culinary scoop,
you're at the right place!"
food is unfussy, hearty and usually includes potatoes.
This shephard’s pie is typical Irish fare… it’s
substantial, simple and topped with creamy spuds.
Pair it with the soda bread and a Guinness beer,
and hopefully you’ll be kissed with the luck of
3/4 cup flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 cup (4 Tablespoons) butter, softened
1/2 cup sugar
1/2 cup milk
1/2 cup raisins
1 Tablespoon caraway seeds
and flour a 9 x 5-inch baking pan.
or stir together the flour, baking powder and
salt. Set aside.
a medium mixing bowl, combine the butter, sugar,
egg and milk. When thoroughly mixed. Mix in
the flour mixture, raisins and caraway seeds.
Mix until combined.
batter into baking pan. Bake for 40 - 45 minutes,
or until toothpick inserted in center comes
in the pan or on a cooling rack.