shamrock chocolate-mint brownies
Source: Wilton Industries, Inc. - Recipe and graphic used with permissionSingles! 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 crystalsPreheat 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.
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tipsy irish whiskey cake
Posted by LladyRusty at recipegoldmine.com 6/12/01 2:18:09 pmSource: Jan's Carlton's Favorite Recipes - St. Patrick's Day Specialties - 13 News @ Noon March 17, 1999One 10-inch tube cake1 (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 juiceIn 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.
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banoffee
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 creamMix 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.
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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 whiskeyPreheat 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.
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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 seedsBoil 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.
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champ
1 3/4 pounds potatoes
1 bunch scallions, trimmed and sliced fine
2/3 cup whole milk
Salt and freshly-ground black pepper, to taste
1/2 cup (1 stick) butterPeel the potatoes and cut them into small pieces. Bring to a boil in a pot of salted water, then cover and simmer for 15 to 20 minutes or until tender.Meanwhile, simmer the scallions gently in the milk for 2 to 3 minutes.Drain the potatoes, then return them to the pot and place them over low heat for a minute or so to allow any excess water to evaporate.Add the milk and onions, and pound or beat the potatoes to a soft, fluffy mash. Add plenty of salt and pepper as you go.Mound the champ in a large bowl. Make a little hollow for the butter and allow it to melt into the potatoes before serving.Makes 4 servings.
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irish brown bread
2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 cup wheat bran
1/4 teaspoon salt
2 tablespoons shortening
MilkMix all dry ingredients. Gradually add milk until it forms a thick mixture, slightly sticky. Form into one large ball. Flour and shape dough into a round disc about 1 1/2 inches high. Place in a floured 9-inch cake pan. With a sharp knife, cut a cross onto the top of the bread, about 1/4 inch deep. Bake at 400 degrees F for about 40 minutes or until a wooden pick comes out clean.
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irish cheddar potato gratin
10 large potatoes, sliced
1 beef or chicken stock cube
2 bunches of spring onions, finely chopped
Grated Cheddar cheese
Butter to coat dish and to garnishCoat a gratin/ovenproof dish with some butter. Layer the dish with sliced potatoes, finely chopped onions and grated Cheddar cheese. Build up layers until dish is full or you run out of potatoes. Finish off with a layer of cheese and a few dabs of butter.Prepare a beef/chicken stock cube in 3/4 cup boiling water and pour over dish. Season with salt and pepper and bale in at 350 to 375 degrees F until finished, about 1 to 1 1/4 hours.
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irish potato and leek soup
2 tablespoons vegetable oil
2 cusp leeks, chopped
2 stalks celery, diced
1 small onion, diced
2 cloves garlic, minced
4 medium potatoes, coarsely chopped
4 cups vegetable stock or water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 1/2 cups light cream
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh tarragon, choppedIn a large saucepan, heat the oil and add the leeks, celery, onion and garlic. Sauté over medium heat for about 7 minutes, until the vegetables are soft.Stir in the vegetable stock or water, potatoes, salt, pepper and thyme bring to a boil. Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.Add the light cream and herbs and return to a light simmer, stirring occasionally. Remove the soup from the heat and let sit a few minutes before serving.To thicken, either mash the potatoes against the side of the pan with the back of a spoon or purée batches of the soup in a blender or food processor.Serve with warm bread.
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chocolate-orange guinness cake
Serving size: 4Cake
8 ounces butter, at room temperature
8 ounces soft dark brown sugar
10 ounces self-rising flour
1 teaspoon baking powder
1 pinch salt
2 rounded tablespoons cocoa powder
Grated rind of 1 orange
4 eggs
1/2 cup GuinnessIcing
4 ounces butter
8 ounces confectioners sugar
Orange juice and grated rindPreheat oven to 375 degrees F. Grease two 8- to 9-inch cake pans.Cream the butter and sugar until light and fluffy.Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix blend thoroughly without over-beating. Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven. Reduce the heat to moderate (350 degrees F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack.Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread. When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.
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