green irish whiskey sour jell-o
1 small box lemon gelatin
1 small box lime gelatin
2 cups boiling water
1 1/2 cups cold water
1/2 cup Irish whiskeyDissolve gelatin in boiling water. Add cold water and Irish whiskey. Refrigerate.
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bailey's irish cream bundt cake
1 (18.25 ounce) box yellow or chocolate cake mix
1 (3.4 ounce) box instant vanilla or chocolate pudding and pie filling mix
4 eggs
1/2 cup vegetable oil
3/4 cup Bailey's Irish Cream liqueur
Sifted confectioners sugar or Bailey's Irish Cream
Glaze or Bailey's Cream Cheese Frosting
Small St. Patrick's Day cake decorations (optional)In a large bowl, combine cake mix, pudding mix, eggs and oil. Beat at medium speed of an electric mixer, scraping down sides of bowl as necessary. Beat in liqueur. Spoon into a greased 10-inch Bundt or tube pan. Bake in a preheated moderate oven (350 degrees F) for about 50 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Cool in pan for 10 minutes, then turn out into a wire rack to finish cooling.Turn Bundt cake upside-down and tube cake, right side up or upside down as desired. Sift confectioners sugar over top of cake or drizzle Bailey's Irish Cream Glaze over top and down sides of cake. Or, frost cake with Bailey's Irish Cream Frosting. Garnish cake with small St. Patrick's Day cake decorations, if desired.Store in an airtight container at room temperature or in the refrigerator. May also freeze cake, tightly wrapped in aluminum foil, for up to 3 months.Bailey's Irish Cream GlazeYield: enough for 1 (10-inch Bundt cake)About 1/2 (16 ounce) package confectioners sugar, sifted
1 tablespoon butter or margarine, at room temperature
3 to 4 tablespoons Bailey's Irish Cream liqueur or as desiredIn a deep small bowl, beat confectioners sugar together, gradually beat in liqueur until desired drizzling consistency is achieved and glaze is smooth.Variation: Omit Bailey's Irish Cream, add 3/4 cup Kahlua or Amaretto liqueur to batter and use Kahlua or Amaretto in the glaze.Bailey's Cream Cheese FrostingYield: enough frosting to frost a 9-inch round layer cake or a 10-inch Bundt or tube cake6 ounces cream cheese or reduced-fat cream cheese, at room temperature
About 2 tablespoon Bailey's Irish Cream liqueur
Pinch of salt
1 (16 ounce) package confectioners sugar, sifted (about 4 1/2 cups)
1 cup coarsely chopped pecans or English walnuts (optional)In a medium bowl, combine the first four ingredients, beating until smooth. Gradually add confectioners sugar, beating until mixture is smooth and fluffy. Add additional cream as needed to achieve desired spreading consistency. Fold in nuts, if desired.
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irish apple crumble
Pastry dough, to fit an 8-inch pie pan
4 medium Granny Smith apples or red delicious apples,
peeled, cored and coarsely chopped
3/4 cup plus 1 tablespoon granulated sugar
1/2 teaspoon cinnamon
1/2 cup all-purpose flour
4 tablespoons unsalted butter, softenedPreheat the oven to 350 degrees F. Line an 8-inch pie pan or heatproof baking dish with the pie dough prick the dough with the tines of a fork.In a bowl, mix together the apples, 1/4 cup of the sugar, and 1/4 teaspoon of the cinnamon.In a second bowl, mix together the flour, 1/2 cup of the sugar, and the unsalted butter work these ingredients together with a fork until you have a crumbly mixture. Fill the pie crust with the apple mixture and smooth over the surface. Spoon the crumble over the apple mixture so that the apples are completely covered.
Sprinkle the remaining tablespoon sugar and 1/4 teaspoon cinnamon over the crumble. Bake for 25 minutes.
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irish cherries jubilee
4 servings1 (20 ounce) can sweet cherries
1/2 teaspoon arrowroot
1 medium cinnamon stick
1/2 tablespoon lemon juice
2 ounces Irish whiskey, heated
2 ounces kirsch, heated
16 ounces vanilla ice creamDrain the cherries, reserving the juice. Combine the reserved juice and arrowroot, blending well. Pour into a preheated flat shallow chafing dish, and stir and cook for 3 minutes.Add the cinnamon stick and lemon juice, and then add the cherries and heat to boiling. Remove the cinnamon stick and pour on the preheated liquors and ignite.Ladle the flamed cherries over ice cream or other dessert.
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irish cinnamon potato candy
Despite the title, dont look for any potatoes in this recipe from our saint patrick's day recipes collection1/4 cup butter, softened
4 ounces regular cream cheese, softened (not the low-fat variety)
1 teaspoon vanilla extract
16 ounces confectioners sugar
7 ounces (about 2 1/2 cups) sweetened flaked coconut
1 tablespoon cinnamonCream the butter and cream cheese together. Add vanilla extract and confectioners sugar, beating until the mixture forms a ball. Stir in the coconut, and roll the mixture into small balls. Roll the balls into the cinnamon, and chill until firm (about an hour). You can roll the candies a second time in cinnamon after they have chilled.
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blarney bars
Makes about 3 dozen bars.1/2 cup butter or margarine, softened
3/4 cup brown sugar, firmly packed
2 large eggs
1 tablespoon milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup quick-cooking oats
3/4 cup toffee pieces
1/3 cup pecans, choppedBlarney Bar Icing
About 4 drops green food coloring
3/4 can (or 3/4 cup) vanilla frostingPreheat oven to 350 degrees F and lightly grease a 9-inch square baking pan.In a mixing bowl, cream together the butter and the brown sugar. Blend in the eggs, one at a time. Add the milk and vanilla extract, then blend the wet ingredients again.Sift in the flour, baking powder, and salt. Add the quick-cooking oats and fold in the toffee bits. Add the pecans, and blend the mixture well with a wooden spoon.Spread the mixture in the prepared baking pan. Press the mixture firmly into the pan, making sure to form an even surface for your bars.Bake for about 25 minutes, or until a wooden pick may be cleanly removed from the center of the bars. Cool in the baking pan on a wire rack.While the bars are cooling, prepare the frosting by blending together the green food coloring and prepared vanilla frosting. Spread an even layer of the frosting over the bars, then cut in a diamond shape to serve.
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irish coffee meringues
2 egg whites
1 cup confectioners sugar, divided
2 teaspoons instant coffee powder (not granules)Filling
1 1/4 cups whipped cream
2 tablespoons plus 2 teaspoons Irish whiskeyDecoration
Chocolate-covered coffee beansDraw 2 x 7 inch circles onto a sheet of parchment paper.Put the egg whites into a spotlessly clean and dry bowl. Add all the confectioners sugar except 2 tablespoons. Whisk until the mixture stands in firm dry peaks. It may take 10-15 minutes.Sieve the coffee with the remaining confectioners sugar together and fold in carefully.Spread the meringue carefully with a palette knife onto the circles on the silicone paper. Bake in a very low oven 300 degrees F for approximately 1 hour or until crisp. The discs should peel easily from the paper. Allow to get quite cold.Add the whiskey to the whipped cream. Sandwich the meringue discs together with Irish whiskey flavored cream. Pipe 5 rosettes of cream on top. Decorate with chocolate coffee beans if available.
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irish coffee pudding
6 eggs
8 ounces granulated sugar
1 cup very strong coffee
1 1/2 ounces powdered gelatine
1/3 cup Irish whiskey or Irish Mist
10 ounces whipping cream
3 ounces crushed walnutsSeparate the yolks from the whites of eggs. In a bowl, cream with yolks with the sugar.Heat the coffee until hot but not boiling: add the gelatine and dissolve it in the coffee. Add this mixture to the yolks and sugar. Beat well and put the bowl over a pot of boiling water. Continue beating until mixture begins to thicken. remove from heat, and when the bowl has cooled a little, place it over cracked ice and continue stirring. When the mixture is on the point of setting, whip the cream and fold it in. Add the whiskey or Irish Mist.Lastly, fold in the well-beaten egg whites. Pour into a soufflé dish that has a double thickness of parchment paper tied around it: the paper should come up 3 inches above the top of the soufflé dish.Oil a jam jar or bottle and press it down into the center of the pudding. Leave to set. Remove the paper collar by easing around the circumference with a knife dipped in hot water. Remove the jar or bottle, and fill the center with 1 cup heavy cream, whipped, sweetened with 1 tablespoon granulated sugar. You can also decorate the exposed sides of the pudding with crushed walnuts, pressed on with the palm of your hand.4 servings
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irish coffee sauce
1 cup granulated sugar
7 tablespoons water
1 cup freshly-made strong coffee
2 tablespoons Irish whiskey or bourbonPut sugar and water in a medium saucepan and bring to a boil over medium heat. Simmer, stirring until the mixture begins to turn a caramel color, about 10 minutes. Toward the end of the cooking, the mixture will become very foamy as it starts to darken. Stir constantly at this point and, just as it becomes a medium caramel color, turn off the heat but continue to stir. It will become darker off the heat. Add coffee, being careful since the mixture tends to spatter when the coffee first makes contact. Mix well and let cool. Stir in the whiskey and refrigerate.Makes about 2 1/4 cups.
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irish cream bread pudding with caramel irish cream sauce
Yield: 8 servingsPudding
1 loaf stale French bread
2 cups milk
1 cup heavy cream
1/2 cup Irish cream liqueur
2 tablespoons unsalted butter, softened
3 eggs
1 1/4 cups granulated sugar
1 tablespoon vanilla extract
1/2 cup raisinsCaramel Irish Cream Sauce
1/4 cup water
1 cup granulated sugar
1/3 cup freshly brewed coffee
1/3 cup heavy cream
1 teaspoon lemon juice
1/4 cup Irish cream liqueurPudding: Crumble the bread, with the crust, into a bowl. Cover with combined milk, cream and liqueur and let stand an hour or until the bread has absorbed most of the liquid.Preheat oven to 325 degrees F. Butter a 13 x 9-inch baking dish and set aside.Beat eggs, sugar and vanilla extract until well blended. Mix gently with bread and raisins. Spoon into pan, smooth top. Bake until light brown and the custard is set, about an hour.Caramel Irish Cream Sauce: Pour sugar into water in saucepan and let stand until sugar is wet. Cook, swirling occasionally, until the mixture turns nut brown. Remove from heat. Immediately and CAREFULLY, to avoid splatters, pour in coffee and cream into the saucepan. Return to heat and cook, stirring constantly, until caramel melts. Remove from heat and cool. Stir in lemon juice and liqueur just before serving.
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