Rosies Recipes

ROSIE'S TRADITIONAL IRISH SODA BREAD

Steps:

• Combine dry ingredients together in a large bowl.
• In a small bowl beat eggs and stir in sour cream.
• Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon.
• Batter will be very thick.
• Add the raisins and caraway seeds and stir well with wooden spoon or knead in with your hands.
• Place batter in a greased 9 inch springform pan.
• Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands.
• With a knife make a shallow crisscross on the top.
• Bake for 50 minutes in a preheated 350ºF oven.

ROSIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the flour, baking soda, baking powder, ground cinnamon, and ground cloves.
• Cream together shortening and sugar. Add in the egg and beat well. Add the tomato soup and blend. Gradually mix in dry ingredients. Add the oats, raisins and pecans and mix well.
• Roll the dough into walnut sized balls and place them 1-1/2 inches apart on lightly greased cookie sheets. Flatten balls slightly. Bake 10-12 minutes until lightly colored. Cool on wire racks.

ROSIE'S RAISIN RHAPSODY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
• In a large bowl cream together the brown sugar, margarine, and raisin paste. Sift together the flour, rolled oats, and baking soda; stir into the creamed mixture. The mixture should be crumbly. In a smaller bowl, mix together the rest of the raisin paste, the chopped raisins, raisin juice concentrate, water, and sugar.
• Pat down 1/2 of the crumbly oat mixture into the prepared baking pan. Spread the raisin filling evenly onto the oat crust. Top with the remaining oat mixture, and bake in the preheated oven for 45 minutes, until the top crust begins to brown. Let cool and cut into squares.

ROSIE'S CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Butter an 8-inch square pan.
• In double boiler, melt the chocolate with the butter over barely simmering water.
• Set aside to cool for 5 minutes.
• In a bowl, using electric mixer, beat together the chocolate mixture and sugar for 1 to 2 minutes until completely combined.
• Add the vanilla and the lightly beaten eggs and mix just until combined.
• Add the flour and beat just until totally blended and has a shiny, velvety look, 1 minute or less.
• Spread batter evenly into prepared pan and bake for 20 to 25 minutes until a very thin crust forms on the top and a knife inserted in the center comes out clean or with a moist crumb.
• Do not over bake.
• Cool in the pan on a rack until it reaches room temperature.
• When it is cool, cover with plastic wrap and set aside overnight.
• To make frosting: In blender combine the melted chocolate, sugar and evaporated milk.
• Process for 3 to 5 minutes until mixture is firm and shiny (the sound of the blender will change when the mixture has firmed up).
• Frost the brownies with a thin layer of the icing.
• To serve, cut into squares and top each with a pecan half, if desired.