Shamrock Scones
Submitted by: Barbiel
3 1/2 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
3/4 cup butter or margarine 		4 large eggs
1/2 cup milk
2 tablespoons TABASCO brand Green Pepper Sauce
1/3 cup minced green onion
Preheat oven to 425°F. In large bowl, combine flour, baking powder and salt. With pastry blender or two knives, cut in butter to resemble coarse crumbs. In medium bowl, beat eggs, milk and TABASCO® Green Pepper Sauce. Add milk mixture to dry ingredients to combine. Stir in green onions. Lightly butter baking sheet. On lightly floured surface with lightly floured hands, pat dough to 1/2-inch thickness. With 3-inch shamrock or round cookie cutter, cut dough. Reuse scraps. Place scones on prepared cookie sheet. Bake 12 minutes or until golden. Remove to cookie sheet. Serve warm or cool completely to serve later. Makes 12 scones.

Five-Grain Beer Bread
Submitted by: KatjaGirl
1 envelope active dry yeast
3 tablespoons lukewarm (105-115º F.) water
10 fluid ounces dark beer, room temperature
1 1/4 cups whole-wheat flour (reserve 1 tablespoon)
1 cup all-purpose flour		 1/2 cup rye flour
1/2 cup oat flour
1/4 cup buckwheat flour
1/4 cup cornmeal
1 1/2 teaspoons salt
In large bowl, sprinkle yeast evenly over lukewarm water. Let stand 10 minutes until dissolved. Add beer; stir in whole-wheat flour and all-purpose flour to form a thick batter. Beat well, with mixer or by hand, for 3 minutes. With a rubber spatula, scrape down the sides of bowl. Cover loosely with plastic wrap or a damp towel and let rise in a warm, draft-free place until dough doubles in volume, about 1 hour. In small bowl, combine rye flour, oat flour, buckwheat flour, cornmeal and salt. Stir flour mixture into the beer mixture. Sprinkle work surface with 1 tablespoon reserved flour; turn dough out onto prepared work surface and knead for 5 minutes. Dough will be sticky. Spray large bowl with nonstick cooking spray; place dough in bowl. Cover loosely with plastic wrap or a damp towel and let rise in a warm, draft-free place until dough doubles in volume, about 1 hour. Spray an 8 x 4" loaf pan with nonstick cooking spray. Place dough in pan; cover loosely with plastic wrap or a damp towel and let rise until dough doubles in volume, about 1 hour. Preheat oven to 375ºF. Bake on center oven rack 40-50 minutes, until loaf sounds hollow when tapped. Turn out onto rack and cool thoroughly before slicing. Makes 20 servings.

St. Patrick's Day Irish Bread
Submitted by: KatjaGirl
3 tablespoons of melted butter (I use margarine)
3 cups of flour
1 tablespoon of baking powder
1 cup of sugar
2 cups of raisins, either light or dark		 1 teaspoon of caraway seeds (optional)
2 beaten eggs
1 cup of milk
Cinnamon-sugar to cover
Cover the raisins with water, bring to a boil, let stand after turning off 5 minutes. Mix dry ingredients in a large bowl with a large spoon (no need for a mixer). Stir in raisins and caraway seeds, mix eggs and milk and add melted butter. Spoon into a large (I use a well greased 10" deep glass pie plate). You can use 2 loaf pans or something comparable. Sprinkle top with cinnamon-sugar before baking at 275ºF for 45 to 50 minutes.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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