Savour the test of Ireland with this collection of recipes

On with the recipes

Irish Mist Pancakes

1 cup sifted flour
1 1/2 tablespoons granulated sugar
1/8 teaspoon salt
3 eggs
1 1/2 cups milk
1 tablespoon butter, melted
1 liqueur glass Irish Mist

Topping
1 liqueur glass Irish Mist
1/4 cup melted butter
1/4 cup granulated sugar
Whipped cream

To prepare the batter, combine the flour, sugar, salt, eggs, milk, butter and Irish Mist liqueur; beat until smooth. Set aside for 1 hour.

To make the topping, combine Irish Mist liqueur, butter and sugar. Set aside.

To cook pancakes pour enough batter (2 to 3 tablespoons) onto a hot greased griddle to make 1 pancake about 6 inches in diameter; tip the pan to make the pancake as thin as possible. Brown on both sides. Roll each pancake as it is cooked and keep hot until all pancakes are cooked.

To serve place a spoonful of topping on each pancake. Top with a dash of whipped cream. Serve pancakes hot.

Makes about 14 to 16 pancakes.

Irish Breakfast Scones

2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 cup raisins
7/8 cup milk

Preheat oven to 400 degrees F.

Sieve flour and salt into a bowl. Rub in the butter with your fingers or a pastry blender. Add the sugar, baking powder and raisins and mix together well.

Add the milk and mix into a loose dough. Turn onto a floured board and knead until smooth (about 10 times). Roll out; cut the dough in half, then into quarters and then into eighths. Place on a lightly floured baking sheet, then brush the top of each scone with milk and sprinkle with sugar.

Bake for 15 to 20 minutes. When done, transfer to a wire rack to cool.

Irish Omelet

6 small eggs, separated
4 medium size potatoes, cooked and mashed
Lemon juice
1 tablespoon chopped chives or scallions
Salt and pepper to taste
1 tablespoon butter

To the mashed potato, add the beaten egg yolks. Mix the two ingredients thoroughly and then add the lemon juice, chives, salt and pepper.

Heat the butter in an omelet pan.

Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until it turns golden, then run under the broiler to finish.

Magic Leprechaun Powder

Buy a box of instant pistachio pudding. Take it out of the box so it is in the plain white wrapper. Tape the following poem to the front of the package of pudding.

Magic Leprechaun Powder filled with gold
Add a little milk (4 cups) icy cold
Give it a stir and watch the surprise
Presto! It changes right before your eyes!

St. Patrick’s Day Shamrock Wand

Green construction paper
3-inch diameter cardboard circle or plastic lid
Drinking straw
Scissors
Glue
Glitter
Pencil

Draw 3 circles on the green construction paper by tracing around the lid or cardboard circle. Cut out the circles. Glue together a section of the circles’ edges to form a clover shape. Dab glue onto the shamrock and sprinkle on glitter. Glue the straw onto the back of the middle circle to form a handle. Let the glue dry. See how much magic you can create!

Green Velvet Cake with Green Icing

1/2 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
2 tablespoons cocoa
1 teaspoon green food coloring
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt

Preheat oven to 325 degrees F. Grease and flour two 8-inch cake pans.

Cream butter and sugar. Add eggs. Mix well. Dissolve baking soda in buttermilk. Alternately add flour, cocoa, salt and buttermilk, beginning and ending with the flour. Gently stir in green food coloring. Pour into prepared cake pans. Bake for about 30 minutes, or until tests done.

Green Icing
1/2 cup butter-flavored shortening
1 (8 ounce) package cream cheese, softened
4 cups confectioners’ sugar
1 tablespoon milk
2 teaspoons green liquid food coloring

Beat shortening and cream cheese together. Gradually beat in sugar. add milk until a frosting is formed. (Add more milk if necessary.) Beat in food coloring to produce an even color.

Killarney Cake

1 (18.25 ounce) box chocolate fudge cake mix
1/4 cup cr?me de menthe or 1 teaspoon peppermint extract
1/2 cup chopped green maraschino cherries
1 1/2 cups heavy cream
3 tablespoons cr?me de menthe or 1/2 teaspoon peppermint
extract and 2 tablespoons confectioners’ sugar
1/4 cup whole green maraschino cherries
Chocolate curls

Prepare cake mix following package directions, substituting 1/4 cup cr?me de menthe for 1/4 cup water. Stir in chopped cherries. Pour into 2 greased 9-inch layer cake pans; bake as directed. Cool.

Whip cream with tablespoons cr?me de menthe. Spread 1/3 of whipped cream between cake layers. Heap remaining whipped cream on top. Arrange whole cherries and chocolate curls over whipped cream.

Lemon-Irish Whiskey Cake

Source: Irish Heritage Cookbook – Margaret M. Johnson

Makes 10 servings.

This recipe should be started the day before baking.

Zest of 1 lemon, cut into julienne
1/4 cup Irish whiskey
3/4 cup butter, at room temperature
3/4 cup superfine sugar (regular sugar can be processed in a
blender or food processor)
3 eggs, beaten
2 cups all-purpose flour
1 pinch salt
3/4 cup ground almonds

Place julienned lemon zest in a small bowl. Add whiskey and let soak overnight.

The next day, preheat oven to 350 degrees F. Grease a 9-inch cake pan.

Cream the butter and sugar together until light and fluffy. Whisk in the eggs.

Sift the flour and add to the butter mixture along with the salt. Stir to blend. Fold in the ground almonds. Strain the whiskey, discarding the zest, and stir the whiskey into the batter. Pour into the prepared pan, and bake about one hour, until golden brown, and a wooden pick inserted in the center comes out clean.

”

Lucky Mint Cheesecake

Makes 8 servings.

1/2 cup (3 ounces) semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk, divided
1 teaspoon vanilla extract
1 (6 ounce) chocolate flavor crumb pie crust
11 ounces cream cheese, softened
1/2 teaspoon mint extract
Several drops green food coloring
1 egg

Preheat oven to 350 degrees F.

In small saucepan, melt chips with 1/3 cup of the sweetened condensed milk. Stir in vanilla extract. Spread on bottom of pie crust.

With mixer, beat cream cheese in large bowl until fluffy; gradually beat in remaining sweetened condensed milk, mint extract and green food coloring. Add egg; beat on low speed just until combined. Place pie crust on baking sheet; place on oven rack. Carefully pour mint mixture over chocolate layer in pie crust.

Bake 25 minutes or until center is nearly set. Cool. Chill at least 3 hours. Store leftovers covered in refrigerator.

”

Shamrock Meringues

3 egg whites
1/2 cup granulated sugar
1/8 teaspoon cream of tartar
1 drop green food coloring
Vanilla ice cream
Mint sauce

Beat the egg whites in a large bowl with an electric mixer on high until soft peaks form. Add the sugar gradually a tablespoon at a time. Then add the food coloring. Place the mixture in a heavy plastic bag. Twist the bag shut and cut a hole in one end of the bottom of the bag. On a parchment covered baking sheet, pipe the shamrock shape, or spoon three dollops of meringue in a triangle and using a spoon dipped in water, spread the mounds to form shamrock leaves. Bake the shamrocks at 250 degrees F for about 2 1/2 hours.

Serve the shamrocks topped with ice cream and mint sauce.

Green Velvet Cake

2 eggs, beaten
1 1/2 cups granulated sugar
1 1/4 cups vegetable oil
1 teaspoon vinegar
2 1/2 cups self-rising flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
Green food coloring

Combine eggs, sugar, oil and vinegar in bowl; mix well.

Sift flour and baking soda together. Add to egg mixture alternately with buttermilk, beating well after each addition. Add vanilla extract and food coloring; mix well. Pour batter into 3 greased and floured 8-inch cake pans. Bake at 350 degrees F for 25 minutes, cool. Frost with white icing.

White Icing
1 box confectioners’ sugar
2 tablespoons butter
8 ounces cream cheese

Mix all ingredients together well.

Irish Steamed Raisin Pudding with Irish Whiskey Sauce

Posted by Olga 2004/2/20 09:56

Source: McCall’s World Wide Cooking

1 1/2 cups milk
1 1/2 cups dark raisins, chopped
1 1/2 cups sifted all purpose flour
2 1/2 teaspoons baking powder
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
3 eggs
1 1/2 cups fresh bread crumbs
1 cup grated suet
Boiling water
Irish Whisky Sauce, below

In top of double boiler, over hot water, heat the milk and the chopped raisins 20 minutes.

Meanwhile, sift flour with baking powder, sugar, salt, nutmeg, and cinnamon; set aside.

In large bowl, with rotary beater, beat eggs until light. Beat in crumbs until well mixed. Beat in suet.

With wooden spoon, beat dry ingredients into egg mixture alternately with milk mixture, beating until well combined.

Turn into lightly greased 2-quart pudding mold; cover tightly. Place on trivet in large kettle; add enough boiling water to come half way up side of mold.

Steam (water in kettle should be simmering), with kettle covered, 2 hours.

Meanwhile, make Irish-Whisky Sauce.

Remove pudding from water; let stand about 5 minutes.

Turn out of mold. Serve warm, with sauce.

Makes 10 to 12 servings.

Irish Whiskey Sauce
1/4 cup soft butter or margarine
2 cups light brown sugar, firmly packed
1 egg
1 cup light cream
Dash nutmeg
1/4 cup Irish whiskey

In top of double boiler, with portable electric mixture at medium speed, beat butter with sugar until light and creamy.

Beat in egg, cream, and nutmeg; beat until mixture is fluffy.

Cook, stirring occasionally, over hot but not boiling, water until the mixture is thickened.

Remove from heat. Gradually stir in whiskey.

Serve warm or cold, with pudding.

Makes 2 1/2 cups.

Irish Cream Chocolates

12 ounces semisweet chocolate chips
1/2 cup Irish cream liqueur, such as Bailey’s
1/4 cup whipping cream
2 cups pecan pieces

Heat chocolate, Irish cream and whipping cream in a double boiler over medium heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat and stir in pecans. Drop by teaspoonsful onto wax paper; cool for one hour.

Remove from wax paper and store in airtight container.

Irish Apple Pie

Posted by Olga at recipegoldmine.com 2004/3/1 08:40

A delicious apple dessert from Ireland. The pastry is not as firm as regular pastry. Be sure to GREASE the pie pan.

Pastry
2 cups hot mashed potato
1 tablespoon butter or margarine
1/8 teaspoon cinnamon
1/8 teaspoon ginger
1 tablespoon brown sugar
1/4 cup all-purpose flour

Filling
4 cups thinly sliced apples
2 tablespoons brown sugar

Topping
1 teaspoon melted butter or margarine
1 teaspoon granulated sugar

Preheat oven to 375 degrees F.

Combine potato, butter, cinnamon, ginger and brown sugar. Mix well. Blend in flour. Reserve 3/4 cup for top of the pie.

On a sheet of wax paper or, better still, parchment paper, pat the remaining dough into a circle slightly larger than a 9-inch pie plate. Place a well-greased pie plate over dough. Lift and invert the dough into the pan. Remove wax paper. Arrange apple slices of potato mixture. Sprinkle with 2 tablespoons brown sugar. Pat remaining 3/4 cup of potato mixture onto a 9-inch circle of wax paper. Invert over filled pie. Peel off paper, crimp and seal edges of dough around pie. Cut a vent in the center of the pie. Bake 45 to 50 minutes.

Brush top with 1 teaspoon melted butter and sprinkle with granulated sugar a few minutes before removing from oven.

Serve hot with whipped cream.

Serves 6.

Source: One Potato Two Potato

St. Patrick’s Day Cookie Pudding Cake

1 (18.25 ounce) box yellow cake mix
1 small box pistachio instant pudding and pie filling
4 eggs
1 cup orange juice
1/4 cup vegetable oil
2 drops green food coloring
1 1/2 cups broken chocolate wafers

Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.

Combine cake mix, pudding mix, eggs, orange juice, oil and coloring in large mixer bowl. Blend, then beat at medium speed of electric mixer for 4 minutes. Stir in wafers. Pour into prepared pan. Bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean and cake begins to pull away from sides of pan. Do not under-bake. Cool in pan about 15 minutes.

Remove cake from pan and finish cooling on rack. Sprinkle with confectioners’ sugar, if desired.

 

Leprechaun Cookies ‘n’ Mint Cake

1 (7 ounce) Hershey’s Cookies ‘n’ Mint Chocolate bar, broken into pieces
Few drops green food color (optional)
1 (18.25 ounce) box yellow cake mix (with pudding in the mix)
Cookies ‘n’ Mint Glaze (recipe follows – optional)

Heat oven to 350 degrees F. Grease and flour 12-cup fluted tube pan.

Using food processor, chop candy bar pieces very finely; set aside in small bowl.

Prepare cake mix batter as directed on package, using water, vegetable oil and whole eggs. In small bowl, reserve 1 1/2 cups batter; stir into reserved chopped candy bar.

Into remaining vanilla batter, stir in food color, if desired. Pour into prepared pan. Drop chocolate batter by spoonfuls into center of batter, about 1-inch in from each side of tube.

Bake 35 to 40 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan, inverting onto wire rack. Cool completely. Top with Cookies ‘n’ Mint Glaze, if desired.

Cookies ‘n’ Mint Glaze
n small microwave-safe bowl, unwrap and break 1 (7 ounce) Hershey’s Cookies ‘n’ Mint Chocolate Bar into pieces; add 1 teaspoon shortening (not butter, margarine or oil). Microwave at HIGH (100%) 45 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chocolate is melted when stirred.

Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

Review
I made the Leprechaun Cookies ‘n’ Mint cake for our St. Patty’s day party at work and oh my it was delicious. Everyone loved it. I had to go buy more candy bars to make another one, I bought them because I was not sure if I would ever find them again. ~ Pat Thelen, Michigan

Emerald Isle Cake

Posted by Elaine at recipegoldmine.com 2004/2/26 16:27

1/2 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

In a bowl cream the butter and sugar. Add eggs one at a time, beating well after each addition. Blend in vanilla extract.

Combine the dry ingredients and add alternately with the milk, beating until smooth. Spread in a greased 9-inch square pan. Bake in a preheated 350 degree F oven for 40 minutes or until tests done.

Glaze
1 cup powdered sugar
1 1/2 tablespoons milk or Irish whiskey
2 drops green food coloring
Slivered almonds, sliced

Combine the sugar and liquid, beating until smooth and fairly thin. Add coloring and spread on the warm cake. Sprinkle with almonds.

Irish Shamrock Cookies

1/2 cup butter, softened
1 (3 ounce) package instant pistachio pudding mix
1 1/3 cups baking mix
1 egg
1 tablespoon granulated sugar

Preheat oven to 350 degrees F. Lightly grease baking sheet.

Cream together butter or margarine and pudding mix. Blend in the baking mix, egg and sugar and mix well. On a lightly floured surface roll out the dough to 3/8-inch thickness and cut into cookies with a shamrock cookie cutter. Place cookies on the prepared baking sheet and bake for 9 to 10 minutes or until lightly browned on the edges. Let cookies cool on rack.

Frost with green colored icing, if desired.

Makes 1 1/2 dozen cookies.

Leprechaun Pie

Makes one 9-inch pie.

1 can sweetened condensed milk
1 (8 ounce) can frozen limeade concentrate
1 (8 ounce) contained frozen whipped topping
3 to 4 drops green food coloring, or more as desired
1 prepared graham cracker crust or baked pie shell
Lime slices (for optional garnish)

Thoroughly blend together the sweetened condensed milk and the frozen limeade concentrate. Fold in the whipped topping, adding green food coloring a few drops at a time until desired hue is attained.

Pour the filling into the prepared graham cracker pie shell. Garnish pie with dollops of whipped topping and lime slices, too, if desired.

Refrigerate for about 2 hours prior to serving. Slice to serve.

Brownies with Irish Cream Topping

Brownies
4 ounces bittersweet chocolate
1 ounce unsweetened chocolate
1/2 cup butter
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
3 large eggs
1 cup all-purpose flour

Topping
1/3 cup Irish Cream liqueur
8 ounces white chocolate, chopped

Preheat oven to 325 degrees F. Line an 8-inch square baking pan with aluminum foil, leaving at least 2 inches of foil overhanging on all sides. Set aside.

Melt chocolate and butter together in a heavy saucepan over medium heat, stirring constantly. Remove from heat and cool slightly.

Whisk sugar, vanilla extract and salt into chocolate mixture, followed by the eggs, one at a time. Continue whisking mixture until it is shiny and smooth. Add flour and whisk just until blended. Pour batter into prepared pan and level top. Bake for about 35 minutes, or until cake tester comes out with a few moist crumbs clinging to it. Cool completely in pan.

Topping: Heat liqueur to a boil, remove from heat and whisk in white chocolate until it is completely melted and mixture is smooth. Refrigerate until mixture becomes thick enough to spread, stirring occasionally, about 30 minutes.

Spread topping over brownies and refrigerate until cold. Let stand at room temperature for 30 minutes before serving.

To cut, lift brownies, foil and all out of pan, peel off foil and cut.

Shamrock Chocolate-Mint Brownies

Source: Wilton Industries, Inc. – Recipe and graphic used with permission

Singles! Shamrock Mold
1/3 cup butter or margarine, softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 ounces unsweetened baking chocolate, melted
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (6 ounces) mint chocolate chips
1 (16 ounce) can ready-to-use vanilla icing
Green decorating sugar crystals

Preheat oven to 350 degrees F. Grease Singles! Shamrock Mold with vegetable cooking spray.

Place butter and sugars in large mixing bowl, beat until smooth and creamy. Stir in melted chocolate, egg and vanilla extract.

Mix flour and baking soda; add to creamed mixture; stir. Add chips; stir. Pour batter into prepared molds. Fill cavities approximately 1/2 full. Bake 20-25 minutes. Cool 5 minutes, remove from mold and cool completely.

On low heat or in microwave, heat icing until pourable consistency. Do not overheat. Place brownies on a rack and pour on icing. Sprinkle with sugar. Let set.

Makes 4 shamrocks.

Tipsy Irish Whiskey Cake

Posted by LladyRusty at recipegoldmine.com 6/12/01 2:18:09 pm

Source: Jan’s Carlton’s Favorite Recipes – St. Patrick’s Day Specialties – 13 News @ Noon March 17, 1999

One 10-inch tube cake

1 (18.25 ounce) package yellow or chocolate cake mix
1 (3.4 ounce) package instant vanilla or French vanilla
or chocolate pudding and pie-filling mix
3/4 cup Irish whiskey or bourbon, divided
1/2 cup cooking oil
4 jumbo or extra large eggs, at room temperature
3/4 cup granulated sugar
1/4 cup butter or margarine
1/4 cup water
1 teaspoon lemon juice

In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish whiskey, and oil, add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Spoon into a greased and floured 10-inch Bundt or tube pan. Bake in a preheated moderate oven (350 degrees F) for 45 minutes, or until a cake tester inserted into the cake comes out clean. When cake is almost done, prepare syrup.

Combine sugar, butter, water, and lemon juice in a small heavy saucepan. Bring to a boil slowly, stirring until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup Irish whiskey or bourbon.

Turn cake out onto two large sheets of aluminum foil placed together to form the shape of a cross. Let cake cool for 10 minutes, top side up for tube cake and upside down for Bundt cake. Using a skewer or long bamboo pick, make holes all over top and sides of hot cake. Drizzle syrup very slowly over cake, being careful that too much does not run into any cracks on top of cake. Bring foil up around cake and wrap securely. Cake may be served when completely cool, or store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months.

Banoffee (Irish Dessert)

1 1/2 cups graham cracker crumbs
1 cup butter, melted
1/2 cup granulated sugar
1 tablespoon ground ginger
1 (14 ounce) can sweetened condensed milk
2 bananas, sliced
2 cups heavy whipping cream

Mix graham cracker crumbs, sugar, butter and ginger until well blended. Press mixture into a 9- inch pie plate. Cool in refrigerator.

Pour sweetened condensed milk into a 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with very hot water. Bake at 425 degrees F for 1 hour or until thick and caramel-colored. Beat until smooth. Let cool for 15 minutes. Pour toffee into pie crust. Allow to cool.

Slice bananas over toffee.

Whip 2 cups of cream and spoon it on top of bananas.

Refrigerate before serving.

Wexford Christmas Cake

3 cups sifted flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup butter or margarine
1 cup plus 2 tablespoons brown sugar
6 eggs
1/3 cup whiskey
1 2/3 cups white raisins
1 2/3 cups dark raisins
1 3/4 cups currants
1/2 cup mixed candied fruit, chopped
1/2 cup almonds, ground
1/2 cup chopped almonds
1 teaspoon grated lemon rind
1/2 cup whiskey

Preheat oven to 275 degrees F. Line 9-inch tube pan with brown paper, then grease the paper.

Sift flour, baking powder and cinnamon.

Cream butter and ad brown sugar gradually, beating until fluffy. Add eggs one at a time and beat well after each addition. Add flour mixture and the 1/3 cup whiskey. Blend well. Fold in fruit and nuts. Turn into prepared pan. Bake for 3 hours.

Brush hot cake with 1/4 cup whiskey. Cool cake in pan.

Remove from pan and remove paper. Brush with 1/4 cup whiskey. Wrap and store in foil.

Authentic Irish Soda Bread

1 cup raisins
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
2 tablespoons lard
3/4 cup milk
1 egg
3 teaspoons caraway seeds

Boil raisins for 3 minutes, then drain and dust lightly with a little flour.

Sift together with the remaining flour, baking powder, salt and sugar. Rub in the lard with hands. Add milk, egg, and caraway seeds and pour into a greased and floured loaf pan. Bake in a preheated 350 degree F oven for 1 hour.