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 coloringCombine 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 cheeseMix all ingredients together well.
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irish steamed raisin pudding with irish whiskey sauce
Posted by Olga 2004/2/20 09:56Source: McCall's World Wide Cooking1 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, belowIn 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 whiskeyIn 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.
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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 piecesHeat 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.
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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
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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 wafersPreheat 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.
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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
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emerald isle cake
Posted by Elaine at recipegoldmine.com 2004/2/26 16:271/2 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 milkIn 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, slicedCombine the sugar and liquid, beating until smooth and fairly thin. Add coloring and spread on the warm cake. Sprinkle with almonds.
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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 sugarPreheat 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.
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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.
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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 flourTopping
1/3 cup Irish Cream liqueur
8 ounces white chocolate, choppedPreheat 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.
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