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Cloudy,66°
Tuesday, July 29, 2014
Get your Irish on for St. Patrick’s Day
(Page 2 of 5)
Shane Molinari/Herald file photo
Brigid, Cian, Eadin, and father Brian McElderry at last year’s Rockville Centre St. Patricks Day parade.
The Black Velvet Band kicks things off at 11:30 a.m., featuring traditional Irish music performed by Jimmy Walsh, Jimmy Lavin and Mickey Peare. The Tommy Mulvihill Band follows, at 1 p.m., playing crowding-pleasing favorites, with the Hirten Family Irish Dancers closing out the day, at 3:45 p.m. For the kids, Katie’s Puppets will keep the younger set entertained with a comedy/puppet show and craft activities. Admission is $7, $5 for seniors; children under 12 are free. For more information, contact 463-6582 or www.hofstra/edu/festivals.
And be sure to bring some Patrick’s Day into your home. Irish Soda Bread is a tasty quick bread that everyone enjoys and is quite easy to make.

Irish Soda Bread
2 1/2 cups flour
1/2 cup sugar
2 teaspoons caraway seed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup raisins or currants
1 1/4 cups buttermilk
2 eggs
1/2 teaspoon vanilla extract

Preheat oven to 350° F. Lightly grease 9-inch round cake pan.
Mix flour, sugar, caraway seed, baking powder, baking soda, cinnamon and salt in large bowl. Stir in raisins. Mix buttermilk, eggs and vanilla in medium bowl; stir into dry ingredients. Spread in prepared pan.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack.
Makes 16 servings. Serve with hot tea and organic jam, Irish stew, traditional Irish cabbage dishes, or enjoy on its own!

Irish Soda Bread Muffins
Try this twist on the traditional version.

1 1/2 cups unbleached all-purpose flour
3/4 cup white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
1 1/2 cups currants (first choice) or raisins
1/2 to 2 teaspoons caraway seeds, to taste
1 large egg
1 cup buttermilk, yogurt, or sour cream
6 tablespoons butter, melted; or 1/3 cup vegetable oil
Sparkling white sugar
Preheat oven to 400° F. Lightly grease a standard muffin pan; or line with papers, and grease the papers.
In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
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