irish coffee liqueur muffins
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1 beaten egg
1/3 cup melted butter
1/2 cup heavy cream
1/4 cup Irish whiskey
1/4 cup coffee liqueurPreheat oven to 400 degrees F.In large mixing bowl, sift the first 4 ingredients together. Stir remaining ingredients, blending until moist. Fill paper-lined muffin tins full. Bake approximately 20 minutes.
http://www.expertcook.com - Detail
Google PR

irish farmhouse loaf
Servings: 88 ounces flour
4 ounces granulated sugar
8 ounces mixed dried fruit
Grated rind of 1 lemon
2 tablespoons butter
1/2 teaspoon salt
2 teaspoons baking powder
1 pinch baking soda
1 egg, beaten
1 1/4 cups buttermilkMix the flour, sugar, fruit, lemon rind, butter, baking powder and baking soda. Add the beaten egg and the buttermilk to make a nice soft dough beat well and pour into a greased 2-pound loaf pan. Bake at 300 degrees F for 1 hour, or until it tests done with a skewer.
http://www.expertcook.com - Detail
Google PR

irish freckle rolls
Many people observe St. Patrick's Day by wearing green and looking for luck from a four-leaf clover. You can create a new tradition in your home by baking-up a fresh batch of mouth-watering Irish Freckled Rolls that will complement almost any meal.Makes 3 dozen rolls.1 1/2 cups warm water (100 to 110 degrees F)
1 package Fleischmann's Active Dry Yeast
1/2 cup granulated sugar
1/3 cup dry milk
1/2 cup butter or margarine, softened
1 1/2 teaspoons salt
1 cup unprocessed wheat bran
6 1/4 to 6 3/4 cups bread flour
3 large eggsPlace 1/4 cup warm water in large warm bowl. Sprinkle in yeast stir until dissolved. Add remaining water, sugar, dry milk, butter, salt, bran and 2 cups flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour. Beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead until smooth and elastic, about 8 to 10 minutes. Place dough in lightly greased bowl, turn to grease top. Cover with plastic wrap and refrigerate for future use. Punch dough down whenever doubled in size and use within three days.Remove dough to lightly floured surface. Divide into 36 equal pieces. Shape into smooth balls. Place balls, about 2 inches apart on large greased baking sheets. Cover let rise in warm, draft-free place until doubled in size, about 40 to 45 minutes. Bake at 375 degrees F for 13 to 15 minutes or until done. Remove from pans cool on wire rack.To bake without refrigerating: After placing dough in lightly greased bowl, cover let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Shape dough and proceed as directed.
http://www.expertcook.com - Detail
Google PR

irish tea bread
Servings: 412 tablespoons strong tea
1 pound mixed dried fruit
6 ounces soft brown sugar
1 egg, lightly beaten
1 ounce butter, melted
9 ounces all-purpose flour
1/2 teaspoon baking soda The mixed fruit can include raisins, currants, and any other kind of dried fruit you like chop any larger pieces down to about raisin size.Place the tea, mixed fruit and sugar in a bowl cover and leave overnight.Stir in the egg and melted butter. Sieve the flour and the baking powder together and fold them in.Line the bottom of a large loaf pan with baking parchment, Pour the mixture in and smooth the top. Bake in a preheated oven (360 degrees F) on the middle shelf for 1 1/2 hours.After removing from the oven, leave in the pan for 2 to 3 minutes, then turn out of pan and cool on a wire rack.
http://www.expertcook.com - Detail
Google PR

gramercy tavern gingerbread
Source: Gourmet - February 2000 - Claudia Fleming, pastry chef, Gramercy Tavern, New York, NY1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dustingSpecial equipment: a 10-inch (10- to 12-cup) Bundt panAccompaniment: unsweetened whipped creamPreheat oven to 350 degrees F. Generously butter Bundt pan and dust with flour, knocking out excess.Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.Pour batter into Bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.Serve cake, dusted with confectioners sugar, with whipped cream.Cooks notes: This recipe was tested with Grandma's brand green-label molasses. The gingerbread is better if made a day ahead. It will keep 3 days, covered, at room temperature.Serves 8 to 10.
http://www.expertcook.com - Detail
Google PR

shamrock scones
Source: Tabasco3 1/2 cups (875 mL) all-purpose flour
2 tablespoons (30 mL) baking powder
1 teaspoon (5 mL) salt
3/4 cup (175 mL) butter or margarine
4 eggs
1/2 cup (125 mL) milk
2 tablespoons (30 mL) green pepper sauce
1/3 cup (80 mL) minced green onionsPreheat oven to 425 degrees F (220 degrees C.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 green pepper sauce. Add milk mixture to dry ingredients to combine. Stir in green onions. Lightly butter a baking sheet. On lightly floured surface with lightly floured hands, pat dough to 1/2-inch (1.25 cm) thickness. With a shamrock-shaped cookie cutter or knife, cut dough. Reuse scraps. Place scones on prepared cookie sheet. Bake 12 minutes or until golden. Remove to cooling rack.Serve warm with Irish stew.Makes 12 scones.
http://www.expertcook.com - Detail
Google PR

aran spiosrai (irish spice bread)
Servings: 810 ounces flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon mixed spice
1/2 teaspoon ground ginger
4 ounces light brown sugar
2 ounces candied citron, chopped
6 ounces plain or golden raisins
4 ounces butter
6 ounces Golden Syrup
1 large egg, beaten
4 tablespoons milk Equal parts of cinnamon, nutmeg and allspice. Lyons Golden Syrup, carried in some fancy groceries. If you cant find it, use Karo light corn syrup.Sift the flour with the soda and baking powder, and the mixed spice and ginger: then add the brown sugar, chopped peel and raisins: mix. Make a well in the center.Melt the butter with the syrup over low heat, then pour into the well in the mixture. Add the beaten egg and milk and mix very well. Pour into a greased 2-pound loaf pan and bake in a preheated oven at 325 degrees F for 40-50 minutes, or until it tests done.This bread will keep moist for several days, and actually improves somewhat during this period.
http://www.expertcook.com - Detail
Google PR

blarney stone bread
1 cup old fashioned oats
1 1/4 cups milk
1 egg
1 1/2 tablespoons butter
3 tablespoons honey
3 cups bread flour
1 1/2 teaspoons salt
1 1/2 teaspoons active dry yeastUse your favorite bread machine settings.
http://www.expertcook.com - Detail
Google PR

saint patrick's day bread with irish whiskey glaze
Posted by Olga at recipegoldmine.com 2/7/2002 2:40 pmThis is a good basic recipe for breads made with liquor. It can be varied with bourbon, Cognac or Sherry. Currants, glaceed fruits and a variety of nuts can be substituted. It says to use 3 greased mini-loaf foil pans 6 x 3 x 2 inches, (I used instead an 8-inch square pan and made 1 cake. Test to see if done). 1/2 cup butter
1 cup granulated sugar
2 eggs
1/4 cup Irish whiskey
1/3 cup sour cream
2 teaspoons vanilla extract
1 3/4 cups flour
2 teaspoons baking powder
1 cup dark raisins
1 cup chopped walnuts Beat the butter with the sugar add eggs, whiskey, sour cream and vanilla extract until blended. Combine and add the remaining ingredients and stir until dry ingredients are moistened. Do not overmix. Divide batter between 3 greased mini-loaf foil pans (6x3x2-inches) and bake in a 325 degree F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pans for 15 minutes and then remove from pans and continue cooling on a rack. When cool, drizzle tops with Irish whiskey glaze. Yields 3 mini-loaves. Irish Whiskey Glaze
1 teaspoon Irish whiskey
1 tablespoon cream (or evaporated milk)
1 teaspoon melted butter
2/3 cup sifted confectioners sugar (more if needed) Stir together all the ingredients until blended. Sometimes I put these cakes in different pans and usually it takes about the same time. Baking time will vary keep checking after 30 minutes with cake tester to see if the cakes are done and watch for color. Some of these cakes cook at a low temperature and take longer to bake, just keep checking. The St. Patrick's Day cake uses 3 (6 x 3 x 2-inch pans). I used one 8 x 8-inch pan and instead of 325 degrees F, I put it up to 350 degrees F and it took about 30 minutes. Make sure you dont overbake them though. With all this in mind, a recipe, calling for 2 to 2 1/2 cups of flour can be baked in the following pan sizes. 4 (6 x 3 x 2-inch)mini loaf pans
12 muffins (2 1/2 x 1 1/4-inch)
2 (8 x 4-inch) loaf pans
1 (9 x 5-inch loaf pan
1 (10-inch) springform pan
1 (10-inch) tube, kugelhopf, or decorative mold
2 (10-inch) deerback loaf pans
1 (9 x 13-inch) baking pan
2 (8 x 8-inch) baking pan
2 (10-inch) layer pans
1 (10-inch) fluted deep quiche pan
2 (1 1/2-quart) soufflé dishes
1 (8 x 12-inch fluted baking pan
2 (3-cup) heart molds
http://www.expertcook.com - Detail
Google PR

wicklow pancake
4 servings4 large or 6 small eggs
600 ml milk
4 ounces fresh breadcrumbs
1 tablespoon chopped parsley
1 pinch chopped thyme
2 tablespoons chopped chives or scallions
Salt and pepper
2 tablespoons butterBeat the eggs lightly, then add the milk, breadcrumbs, herbs and seasonings, and mix well.Heat 1 tablespoon of the butter in a pan until foaming, then pour in the mixture and cook over a low flame until it is brown underneath and just set on top. Put under the grill to finish.Serve cut into wedges with a knob of butter on each portion.
http://www.expertcook.com - Detail
Google PR