Spotted Dog
Serve up a slice of leprechaun luck on St. Patty’s Day or any day you choose with this traditional recipe for spotted dog from popular food and travel writer Margaret Johnson’s latest cookbook, Flavors of Ireland
Spotted Dog
Ingredients
- 3 cups all-purpose flour
- ⅔ cup sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups raisins
- 3 teaspoons caraway seeds
- 2 large eggs, beaten
- 2 cups buttermilk
- 2 tablespoons salted butter, melted
- Softened butter for serving
Directions
- Preheat oven to 350°F. Grease and flour 9-inch round baking pan.
- In large bowl, combine flour, sugar, salt, baking powder, and baking soda. Stir in raisins and caraway seeds. Make well in center and stir in eggs, buttermilk, and butter.
- Transfer dough to prepared pan and bake for about 1 hour or until top is golden and skewer inserted into center comes out clean.
- Cool in pan on wire rack for 5 minutes and then invert bread onto rack, and let cool completely before slicing. Serve slices spread with butter.
The Recipe Exchange
For some it’s the tradition of holiday cookies; others say it’s the raspberry drizzle atop the freshly baked pound cake; and then there are those that are already looking forward to savory leftovers.
Here, staff members share their favorite holiday recipes with you, but we suspect you have a few to add to the collection. We invite you to send them along with your name and hometown to [email protected] so that we may post them to our Web site.
Staff Picks:
“Spiced” Cider
“On a wintery night, the cider with a cinnamon stick with the Tuaca is delicious.” — Jack Huber, Advertising Director
Spritz Cookies
“This recipe is from my Grandmother, Margaret Peche. I have fond memories of baking these cookies with her every December as a child. My favorite job was decorating them with red and green sugar—and of course eating as many as she would allow!
“Today, Grandma’s metal cookie press and hand-written recipe are treasures that bring back warm feelings of her every time I make spritz cookies with my family during the holidays. Enjoy!” — Julie Santiago, Circulation Manager
Sweet Potato Casserole
“My mom always makes this on Thanksgiving. This recipe reminds me of my childhood. I love the way the marshmallows get caramelized on the outside and gooey on the inside—reminds me of smores.” — Alyssa Yano, Managing Editor
Turkey Potpie
“This is a staple in our family around the holidays. It tastes like you spent all day in the kitchen, but it’s very easy to prepare. It’s also a comforting, warm treat on a chilly day and a great way to enjoy leftover turkey.” — Tamatha Crist, Controller
Lemon Pound Cake with Raspberry Sauce
“I have so many excellent holiday recipes, but I’ll share this one with you.” — Jeff “Bake Me a Cake” Slavens, Personal Assistant
Pumpkin Chocolate Chip Cake with Spiced Glaze
“This recipe was originally prepared by my aunt Andy Lyons who made it for me each year as I was growing up in Concord, New Hampshire. It became an annual Thanksgiving tradition that I always looked forward to. As I grew older, married, and moved away, I began preparing it for myself and then for my own children. I’ve adapted the recipe a little over the years adding a little more pumpkin for a moister texture and, as a chocoholic, adding both white and semisweet chocolate chips. I also like to microwave a slice for 15 seconds before serving so the chocolate is warm and melted.” — John LeBrun, Chief Marketing Officer
Irish Soda Bread
“Some people don’t like soda bread, but I do. This recipe is from my talented little baker, my daughter.” — Patrick Perry, Executive Editor
Cranberry-Orange Corn Muffins
“These muffins are my favorite during the holidays. I’ve been known to cheat and buy them at Whole Foods, but it’s nice to prepare a homemade batch for friends and family. And they’re perfect for breakfast, lunch, or the big holiday dinner.” — Heather Ray, Copy Editor
Irish Soda Bread
“Some people don’t like soda bread, but I do. This recipe is from my talented little baker, my daughter.” — Patrick Perry, Executive Editor
Irish Soda Bread
(Makes 2 loaves)
- 5 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 3/4 cup sugar
- 1 stick unsalted butter
- 1 1/4 cups currants, soaked in water for at least 15 minutes and drained
- 1 1/4 cups golden raisins, soaked in water for at least 15 minutes and drained
- 3 tablespoons caraway seeds
- 2 1/2 cups buttermilk
- 1 large egg, slightly beaten
Preheat oven to 350 F. Butter two 9×5-inch loaf pans.
Combine sifted flour, sugar, baking powder, salt, and baking soda. Cut in butter and mix thoroughly with hands until mixture appears grainy. Stir in currants, raisins, and caraway seeds.
Add buttermilk and egg to mixture and stir until well moistened. Shape dough into 2 loaves and place in prepared pans. Bake for one hour. Test with toothpick. Cool in pans for 5 minutes. Then, transfer to wire rack to cool.