Graham's Irish Soda Bread

4 cups unsifted regular all-purpose flour

1 t. salt

3 t. baking powder

1 t. soda

1/4 cup sugar

1/8 t. cardamon

1/4 cup butter

1 egg

1 3/4 cups buttermilk

2 cups currants (optional)

Combine in a large bowl the flour, salt, baking powder, soda, sugar and spices. Add butter and cut in with a pastry blender or two knives until crumbly. Beat egg slightly and mix with buttermilk; add to dry ingredients and stir until blending. Turn out on a floured and knead until smooth, 2 to 3 minutes. Divide the dough in half and shape each into a round loaf, place each loaf in an 8-inch cake or pie pan. Press down until dough fills pans. with a very sharp knife cut crosses on tops of loaves, about 1/2 - inch deep in the middle of both loaves. Bake in a moderately hot oven (375) for 30 to 40 minutes. Makes 2 Loaves, which freeze very well double wrapped to prevent drying out.

Resurrection Rolls

Makes 6 dozen

2 packets yeast

1 t. sugar

1 c. 110 water

2 c. milk (scalded, cooled) *

*(next to this, Gram has a note for 2 1/2 c. H2O and 2/3 c. pwd milk)

2/3 c. melted margarine (or veg. oil)

3/4 c. sugar

4 t. salt

2 beaten eggs (room temp)

10-11 cups flour

Proof yeast (put first 3 ingred. in small bowl, stir and let stand until frothy -10 min)

Put sugar, marg., salt, eggs into large bowl.

Add yeast, then flour stirring as you add each cup.

Let stand 10 min.

Knead on lightly floured surface about 10 min. (until smooth and elastic.)

Place in greased bowl, cover and refrigerate

Shape rolls 2 or 3 hours before baking - bow knots.

Bake at 375 for 15-20 min.

Gram's Crescent Rolls

Makes 3 dozen

1/4 c. sugar

3/4 c butter or margarine

1 packet yeast

1/4 c. warm water (to proof yeast)

1 c. milk (scalded and cooled)

1/2 t. salt

2 medium eggs (room temperature)

4 c. flour

• Mix together, then refrigerate.
  
  
• Roll into 3 circles
  
  
• Brush with melted butter
  
  
• Cut into 12 pie wedges
  
  
• Roll from wide end to point
  
  
  
  
• Place on parchment lined cookie sheets
• Let rise until double in bulk
• Bake @ 375 for 10-15 min.

This is all the instructions my Gram had. The rest was in her head. Here's how I made these.

1. In Kitchen Aid, cream together butter and sugar
2. Proof yeast in 110 water with 1 t. sugar (This took us 3 tries since we didn't have a thermometer for the water. Or it could have been the yeast. But, we finally had success in a small metal bowl, not the pyrex measuring cup.)
3. Scald milk by heating in microwave then cool
4. Alternating, slowly add milk, yeast, and flour
5. Refrigerate overnight