How To make Goldy's Irish Soda Bread
2 1/2 c All-purpose flour
1/2 c Sugar
1 1/2 ts Baking powder
3/4 ts Salt
1/2 ts Baking soda
1/2 c Unsalted butter
1 c Raisins
1 tb Caraway seed
1 lg Egg
1 1/4 c Buttermilk
1/4 c Sour cream
Set oven to 350F. Butter a 9-inch round cake pan. Sift together the dry ingredients. Using a food processor with the steel blade or a pastry cutter, cut the butter into the flour mixture until it resembles small peas. Blend in the raisins and caraway seeds. Beat the egg, buttermilk, and sour cream together until blended. Stir the egg mixture into the dry mixture just until blended. Transfer the batter to the pan and bake for about 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Makes 1 loaf.
How To make Goldy's Irish Soda Bread's Videos
we bought a sailboat with NO EXPERIENCE (where it has lead us) | Beau and Brandy Sailing
We bought a sailboat with no experience, but knew that we could learn along the way. We left Florida with our barebones sailboat and along the way we have made her more comfortable with the generosity of many. We didn’t even know if we were going to like #sailing, so we didn’t add a lot to #sailboat, because why spend money on her if it turns out we didn’t like it. Well turns out we have fallen in love and after 3 years things are starting to rip and rust. So we need to replace our rusty old anchor chain and replace some sails. We received a very nice email from Anne saying she has three hank on sails that she would like to give to us. And after waiting for weeks they finally arrive. We find a reputable anchor chain supplier in St. Thomas, so we finally are able to replace the anchor chain. And now we can sail to St. Croix, where we hope to get some diving in, including a night dive.
Lighthouse Marine St Thomas:
MANY thanks to all our amazing patrons, that really go above and help make these videos possible.
big love,
Beau + Brandy
#beauandbrandy #sailing #boatprojects
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Hand and nail care!
Thank you so much for watching. It means so much to me. Please subscribe!
Products mentioned:
L'Occitane one minute hand scrub and shea butter hand cream.
La Roche-Posay Lipikar Baume AP+.
Liz Earle Superskin hand serum.
Burt's Bees lemon butter cuticle cream.
Heathcote and Ivory cuticle cream.
Nail polishes:
L'Oreal: no.114 Nude Demoiselle. (I said no.411 -sorry!)
no.660 L'Or.
Ciate: The Glossip.
My fair lady.
Amazing gracie.
Nails Inc. : Tate.
Chanel: Mythique.
Tenderly.
Revlon colorstay eye shadow in 710 Caramel.
Channel mentioned: Lisa Eldridge
Book: Toss the Gloss, Andrea Q. Robinson.
My recipe forhand scrub : 1/2 cup of granulated sugar. Mix in enough oil of your choice (eg olive oil/sweet almond oil/vit e oil) to your desired consistency. Add a squeeze of lemon juice. Mix to combine the ingredients. Use as a hand scrub as often as needed.
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VLOGMAS WEEK 2: Christmas Food Shopping & Girls Night ft Mulled Wine ✨
VLOGMAS WEEK 2 2019: The Christmas Diaries
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Hello Beautiful people :) I really hope you enjoyed Vlogmas Week 2 :) - Part 2 will be uploaded on Tuesday at 5pm, which includes lots of festive baking :) Sending lots of positive vibes for the week ahead! xx
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Winter Spice Scone / Gingerbread Latte scones
Subscribe & check out my other videos! youtube.com/cookingandcrafting
These are delicious scones that you can only make once a year when Coffeemate comes out with this coffee creamer. HOWEVER, you can substitute ANY flavor you like and it will be awesome!
SCONES
Parchment paper
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, cut into small pieces
3/4 cup Pumpkin Spice or Gingerbread Latte Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
1 tablespoon grated orange peel or 1/2 teaspoon orange extract
ICING
3/4 cup sifted powdered sugar
2 tablespoons Pumpkin Spice or Gingerbread Latte Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
1 teaspoon grated orange peel or 1/4 teaspoon orange extract
Instructions: PREHEAT oven to 425° F. Line baking sheet with parchment paper.
FOR SCONES:
COMBINE flour, baking powder, cinnamon, ginger, salt and cloves in large mixer bowl or food processor bowl. Add butter; mix on low speed or process until mixture forms large, coarse crumbs the size of peas. Add Coffee-mate and orange peel; mix or process for a few more seconds just until moistened.
TURN the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat into a circle about 3/4-inch thick and 6 inches in diameter. Cut into 8 wedges. Place wedges 1 inch apart on prepared baking sheet.
BAKE for 15 minutes or until golden on top.
FOR ICING:
COMBINE powdered sugar, Coffee-mate and orange peel in small bowl; stir until smooth. Drizzle over warm scones. Scones are best served warm but will hold for up to 2 days if stored in an airtight container.
Brit Trying Australian Candy & Snacks (Live Edition) | Extra Roly
Brits Try Australian Candy & Snacks! I am back trying some of the best Candy & Snacks from Australia. From Wagon Wheels, Caramel Koalas, Kirks Creaming Soda, Mars Pods & More. Some of this was a little gross and overall Australian food gets a YES rating from me! What Foreign Candy Video should we do next?
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The Artist’s Well - Episode 43 - Jane Jermyn
Ceramic artists Jane Jermyn was born in Cork in 1951. She spent her childhood in Ireland, Canada (1957-61) and back in Ireland to Dublin from 1961. Jane left school in 1969 and discovered her 'tribe' in the College of Art. She met and married her sculptor husband Vincent Browne and in 1975 they moved to Tinahley Co Wicklow where she was involved in voluntary work and raising 4 children in a small cottage. Jane takes us on a journey of discovery, creativity and travels to several countries including visiting India to give workshops on five occasions. She lives in Lismore Co Waterford and operates out of The Market House Craftworks in the nearby town of Cappoquin.
Learn more about Jane here:
Watch video about Vincent Browne’s sculpture piece Tree of Life discussed during interview:
The Artist’s Well is a weekly programme via Zoom (live) and YouTube (recorded for playback) which provides viewers with an insight into the lives, work spaces and work practices of artists around the world in order to inspire and support each other. It features individuals in all disciplines of the Arts and those connected with or working in the Arts. It is intended to enrich viewers with knowledge, experience, fresh thinking, techniques and advice. The Artist’s Well is a non-scripted, informal interview and studio tour format with the opportunity for viewers to ask questions at the end. It is the creation of and hosted by portrait artist Alan Keane For invitations to attend the live events or to be a featured artist by our panel, please email alan@aka.ie The Artist’s Well (title and content) is copyright Alan Keane and may not be shared or used in any way without the expressed written permission of the copyright owner. For all enquiries contact alan@aka.ie