Check out our Irish Soda Bread recipe (below) for Thanksgiving this year. It's one of our favorite special occasion bread recipes, and makes amazing toast! We hope to see you at our book signing at Bloomsbury this Sunday the 28th from 2-4pm with a selection of samples from the Buckhorn Springs Heritage Cookbook. If you can't make it then, join us for First Friday in December at Nimbus on the Plaza. 
Bruce and Leslie had a very successful book tour and we are happy to have books selling in Seattle, Portland, Corvallis, Eugene and Jacksonville. We hope you enjoy this festive recipe and have a Happy Thanksgiving!
Lauren
Irish Soda BreadMakes 2 loaves
This is adapted from the first cookbook that I ever used (decades ago!), The Sunset Cookbook of Breads. With some adjustments it has become a wonderful recipe accompanied with soup on a cold rainy day in Oregon.Dry Ingredients:
2 cups unbleached organic white flour 2 cups organic whole wheat pastry flour 1 teaspoon salt 3 teaspoons baking powder 1 teaspoon baking soda ¼ teaspoon coriander ¼ cup butter, cut into thin slicesWet Ingredients:
1 egg 1¾ cups buttermilk- Combine flour, salt, baking powder, baking soda and coriander. Add butter.
- I use my Hobart mixer and blend until the mixture begins to crumble.
- Beat eggs slightly with buttermilk. Add this to dry ingredients, stirring until blended. Turn out onto a floured board and knead until smooth. Divide dough in half and shape into round flattened loaves.
- Place in two oiled 8 inch cake pans, or place on a sheet pan, pressing the dough down to flatten a little.
- Cut crosses into the top with a sharp knife or razor blade.
- Bake in a 375ยบ oven for 30 to 35 minutes or until bottom is well browned. Let cool before serving.
Hello Friends of Buckhorn!Dot Fisher-Smith's WOMEN AT THE SPRINGS RETREAT concluded Buckhorn's season of operation before closing for the winter.
It was a dynamic group of women, who enjoyed, "A unique opportunity for self-discovery, for you and your muse to dance together, rest, relax, reflect, renew and nourish your creative spirit in the quiet, secluded natural beauty of Buckhorn Springs. Leslie's meals are a visual feast as well as being the most delicious food you'll ever taste! " -Dot Fisher-Smith
A
nnie Drager, who took these photos, describes the experience as follows, "Each time I return to Buckhorn Springs I feel that I am coming home. The loving attention you and your family give to making me and others feel cared for is special. You honor this beautiful sacred land and its creatures. I feel privileged to return again and again."
We were happy to host yet another lovely group facilitated by Dot! If you know anyone who would be interested in attending the upcoming Spring Women's Retreat please contact Dot at: dot@opendoor.comHeritage Cookbook News:The Buckhorn Springs Heritage Cookbook has been received very well by the Rogue Valley and beyond. We are excited that Bloomsbury,
Roxy Ann Winery,
Nimbus,
Northwest Nature Shop,
SOU Bookstore,
The Ashland Co-Op and
Barns and Noble are now selling our book! We will be having book signings at all of these locations before Christmas!
Bloomsbury will be hosting us on
November 28th from 2-4pm.
We hope you can join us for a "taste" of the book, literally! Bruce and Leslie Sargent will be taking a book tour on Tuesday, November 16th up to Seattle, Portland and Eugene to visit bookstores who may be interested in selling our book. We hope they will help us reach the goal of raising enough money through our Non-Profit Buckhorn Mineral Springs to restore the "Physio Therapy" Clinic into the Buckhorn Museum. Please contact us if you have any suggestions as to how we could reach this goal!Thanks to The Oregonian for this book review:ON OUR DESKBuckhorn Springs Heritage Cookbook Lauren, Leslie and Bruce Sargent Buckhorn Springs, $34.95, 240 pages In a nutshell: Buckhorn Springs, tucked in a corner of the Cascade-Siskiyou National Monument in southern Oregon, started as a resort in the 1890s and is now a retreat center run by the Sargents. This book is the family's answer to years of requests for its wholesome recipes. As you would expect, the emphasis is on local, seasonal and organic. But we liked that the recipes are deliciously balanced between celebrity spa cuisine and hippie-commune fare. We felt healthier just reading them. Take a taste: Ginger Chana Dal Soup; Cucumber Daikon Salad; Soft Corn Tacos With Garlicky Greens; Cherry-Vanilla Ricotta Muffin. What's hot: This is a deeply personal book that celebrates the long history of Buckhorn Springs and its Oregon roots. What it lacks in polished graphic design it more than makes up for with soul. -- Katherine Miller ♫
Thank you and stay tuned for more book events! Lauren
