From the 'Burg to Your Kitchen

I will be honest – I have never been a huge St. Patrick’s Day fan.

I didn’t really see the whole point of the holiday, but ever since I became a teacher at Bright Beginnings Early Learning Center in Roaring Spring, this holiday has had special meaning.

One year when I first began teaching, I decided to have a crazy leprechaun named Jack come in during the few weeks leading up to the holiday, playing tricks in the classroom and leaving rhyming notes for the children.

This idea that I had originally thought was perhaps the dumbest idea I had in my teaching career turned out to be an idea a parent referred to, as “brilliant.”

The kids love Jack the crazy leprechaun. We build lots of traps to attempt to catch him. On St. Patrick’s Day, the kids go on a special treasure hunt, as Jack’s goodbye present to them is leaving behind a special treasure to last them until next year.

So, I actually look forward to St. Patrick’s Day now because of the bright, smiling faces of my beloved preschoolers.

Now, what does this have to do with cooking? This month, I have decided to have recipes with a certain Irish twist, that perhaps we may leave for Jack the leprechaun, in hopes to catch him. Enjoy!

Butterscotch Apple Cake

Ingredients:

2 cups

1 cup canola oil

3 large eggs

1 tsp. vanilla

2-1/2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

4 medium tart apples, peeled and chopped

1 cup chopped pecans

1 package butterscotch chips

Directions:

In a large bowl, beat the sugar, oil, eggs, and vanilla until well blended. In another bowl, combine the flour, baking powder, baking soda, salt and cinnamon; gradually beat into sugar mixture until blended. Stir in apples and pecans.

Pour into a greased 13x9 baking dish. Sprinkle with chips. Bake at 325 degrees F. for 55 to 60 minutes or until a toothpick comes out clean. Cover loosely with foil during the last 10 to 15 minutes to prevent overbrowning.

Rustic Oatmeal Scones

Ingredients:

1-1/2 cups flour

1/2 cup whole wheat flour

1/2 cup sugar

2 tsp. baking powder

1 tsp. baking soda

3/4 tsp salt

1/4 cup cold butter, cubed

2 cups quick-cooking oats

1 cup dried blueberries

1 cup plain yogurt

3 Tbsp. milk, divided

Coarse sugar

Directions:

Preheat oven to 400 degrees F. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in oats and blueberries. In another bowl, whisk yogurt and 1 Tbsp. milk until blended, stir into crumb mixture just until moistened.

Turn onto a lightly floured surface, knead gently 10 times. Divide dough in half, pat each into a 7 inch circle.

Cut into eight wedges. Place wedges on a baking sheet coated with cooking spray.

Brush tops with remaining milk. Sprinkle with coarse sugar.

Bake 13-15 minutes or until golden brown.

Serve warm.