Corned Beef and Cabbage

I always cook the corned beef and cabbage for St. Patrick's Day on the stove, but this year I am going to experiment with the crock pot. This should take about 8 to 10 hours in a crock pot if you use a 4 lb. piece of corned beef.

CORNED BEEF AND CABBAGE

Corned Beef Brisket, about 4-5 lb.
5 peeled pieces of garlic, crushed
2 carrots, cut in half and sliced
Several unpeeled red potatoes, scrub washed and cut in half
1 cabbage cut in 8 wedges
1 can of beer
1-1/3 cup of chicken broth
6 cloves
1/2 teaspoon peppercorns
Any seasoning pack that was packaged with the meat

In a large Crock Pot pour in beer and chicken broth, stir in the cloves, peppercorn, seasoning pack, and garlic. Place beef brisket in the center of the pot then layer the carrots and the cabbage on the sides and top. Add as many cut potatoes as you desire depending on room left in pot. Add enough water to fill crock pot liquid level 1/3 of the way. Cover and cook on low until brisket is tender and shreds, about 8-10 hours.

Poppy Seed Bread

My friend Todd's mom gave me this fantastic recipe! I have been making it and sharing it for years. The orange glaze is a key component - don't skip it!

POPPY SEED BREAD

Grease and flour either 2 regular loaf pans or 4 small oaf pans. Preheat oven to 325.

3 c. flour
2 T. poppyseeds
2 1/2 c. sugar
1 1/2 t. salt
1 1/2 t. baking soda
1 1/2 t. vanilla extract
1 1/2 t. almond extract
1 1/2 t. butter flavor (I often omit this)
3 eggs
1 1/2 c. milk
1 c. + 2 T. oil

Blend all ingredients. Cook for 1 hour. Cool for 10 minutes. Pour glaze over warm loaves.

GLAZE

1/4 c. orange juice
3/4 c. sugar
1 1/2 t. vanilla extract
1 1/2 t. almond extract
1 1/2 t. oil

Heat all ingredients in saucepan. Stir often. Pour over warm loaves.

Flourless Chocolate Cake

Flourless Chocolate Cake

1. Preheat oven to 350. Grease and flour an 8 1/2 in. springform pan.

2. Chop 9 oz. bittersweet chocolate and put in a heat proof bowl.

3. In a small saucepan combine 3/4 c. sugar and 1/2 c. water to a rolling boil. Pour 1/2 of the hot syrup over chocolate and whisk gently. Whisk in the rest until sauce is shiny and thick.

4. Whisk in 3 whole eggs and 1 egg yolk, one at a time. Whisk in 1/8 t. salt and 1 t. vanilla. Add 1 and 1/2 sticks butter, 1 T. at a time.

5. Scrape the batter into the pan. Bake for 45 to 60 minutes, until the center is set and the top has developed a thin crust. Cool for 1 hour.