Taste the world right in your kitchen with with Irish recipes
blarney stone cookie mix in a jar
1 cup granulated sugar
3/4 cup golden raisins
1 1/2 cups salted peanuts
1 3/4 cups flour mixed with 1 teaspoon baking
soda and 1 teaspoon allspiceLayer ingredients in order given in a 1 quart wide mouth canning jar. Press each layer firmly in place before adding the next ingredient. (makes 5 cups of mix)Attach these instructions to the jar:Empty jar into large mixing bowl use you hands to thoroughly mix. Add 1/2 sticks soft butter, 2 eggs slightly beaten and 1 1/2 teaspoons vanilla extract. Mix until completely blended - you will need to finish mixing with your hands. Shape into balls the size of walnuts. Place 2 inches apart on sprayed cookie sheet. Bake at 375 degrees F for 9 to 11 minutes, until edges are lightly browned. Cool for 5 minutes on baking sheet and remove cookies to racks to cool completely.Makes 3 1/2 dozen.
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1 cup granulated sugar
3/4 cup golden raisins
1 1/2 cups salted peanuts
1 3/4 cups flour mixed with 1 teaspoon baking
soda and 1 teaspoon allspiceLayer ingredients in order given in a 1 quart wide mouth canning jar. Press each layer firmly in place before adding the next ingredient. (makes 5 cups of mix)Attach these instructions to the jar:Empty jar into large mixing bowl use you hands to thoroughly mix. Add 1/2 sticks soft butter, 2 eggs slightly beaten and 1 1/2 teaspoons vanilla extract. Mix until completely blended - you will need to finish mixing with your hands. Shape into balls the size of walnuts. Place 2 inches apart on sprayed cookie sheet. Bake at 375 degrees F for 9 to 11 minutes, until edges are lightly browned. Cool for 5 minutes on baking sheet and remove cookies to racks to cool completely.Makes 3 1/2 dozen.
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irish sherry trifle
1 (8-inch) sponge cake or 10 ladyfingers
3 ounces raspberry gelatin
1 cup sherry
1 can fruit salad, drained
1 cup heavy cream, whipped
Cherries or strawberries
Blanched almonds
1 1/2 envelopes Birds custard
2 tablespoons granulated sugar
3 cups milkPlace sponge cake in glass serving dish. Arrange fruit salad on top.Add 1 cup of boiling water to dissolve gelatin and then add 1 1/2 cups cold water. Pour this liquid over mixture.Combine custard powder and sugar in small bowl mix with little milk. Put remainder of milk in saucepan and bring to a boil. Add gradually the pudding mixture to milk and bring to a full boil, stirring constantly. Pour mixture over sponge cake and fruit chill.Shortly before serving, pile whipped cream on pudding. Arrange cherries (or strawberries) and blanched almonds on top of whipped cream.
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1 (8-inch) sponge cake or 10 ladyfingers
3 ounces raspberry gelatin
1 cup sherry
1 can fruit salad, drained
1 cup heavy cream, whipped
Cherries or strawberries
Blanched almonds
1 1/2 envelopes Birds custard
2 tablespoons granulated sugar
3 cups milkPlace sponge cake in glass serving dish. Arrange fruit salad on top.Add 1 cup of boiling water to dissolve gelatin and then add 1 1/2 cups cold water. Pour this liquid over mixture.Combine custard powder and sugar in small bowl mix with little milk. Put remainder of milk in saucepan and bring to a boil. Add gradually the pudding mixture to milk and bring to a full boil, stirring constantly. Pour mixture over sponge cake and fruit chill.Shortly before serving, pile whipped cream on pudding. Arrange cherries (or strawberries) and blanched almonds on top of whipped cream.
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irish steamed chocolate pudding
9 ounces semisweet chocolate
3/4 cup butter
6 eggs, separated
1 cup granulated sugar, divided
1/4 cup all-purpose flourFill the kettle and set it on to boil.Melt the chocolate and butter together set aside.Beat the egg whites until foamy, gradually add 1/2 cup sugar (still beating), then beat to soft peaks set aside.Beat the egg yolks, gradually adding the remaining sugar. Continue beating until the mixture has about tripled in volume, and the sugar is dissolved. The yolks should look light yellow.Add the chocolate mix to the yolks, beating until blended. Then add the flour, beating on low speed until thoroughly mixed. Fold the mixture into the egg whites. When completely mixed, pour into a very well greased 7 cup pudding basin, or a bowl suitable for use on the stove. If using the bowl, construct a lid as follows: Cut a piece of wax paper large enough to cover the bowl, with some excess for folding. Fold a 1-inch pleat in the middle of the wax paper. Do the same with a piece of aluminum foil. Cover the bowl with the wax paper, then with the foil, lining up the pleats. Secure with kitchen twine cut off any excess. You may wish to construct a lifter out of twine, or you can use two spatulas to lift the pudding.Pour about two inches of water into a pot large enough to fit your pudding basin. Place the basin inside and cover the pot. Keep the water in the pot boiling for about 1 1/2 to 2 hours. (You will need to add more boiling water from the kettle from time to time.) The pudding will be firm and cake-like on top when it is finished. If you are not sure, boil it longer, as it cant be overdone. Once it is ready, let it cool for a few minutes in the basin, then turn it out on a plate.Serve warm or let it "age" in an airtight container, which will enhance the flavor.
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9 ounces semisweet chocolate
3/4 cup butter
6 eggs, separated
1 cup granulated sugar, divided
1/4 cup all-purpose flourFill the kettle and set it on to boil.Melt the chocolate and butter together set aside.Beat the egg whites until foamy, gradually add 1/2 cup sugar (still beating), then beat to soft peaks set aside.Beat the egg yolks, gradually adding the remaining sugar. Continue beating until the mixture has about tripled in volume, and the sugar is dissolved. The yolks should look light yellow.Add the chocolate mix to the yolks, beating until blended. Then add the flour, beating on low speed until thoroughly mixed. Fold the mixture into the egg whites. When completely mixed, pour into a very well greased 7 cup pudding basin, or a bowl suitable for use on the stove. If using the bowl, construct a lid as follows: Cut a piece of wax paper large enough to cover the bowl, with some excess for folding. Fold a 1-inch pleat in the middle of the wax paper. Do the same with a piece of aluminum foil. Cover the bowl with the wax paper, then with the foil, lining up the pleats. Secure with kitchen twine cut off any excess. You may wish to construct a lifter out of twine, or you can use two spatulas to lift the pudding.Pour about two inches of water into a pot large enough to fit your pudding basin. Place the basin inside and cover the pot. Keep the water in the pot boiling for about 1 1/2 to 2 hours. (You will need to add more boiling water from the kettle from time to time.) The pudding will be firm and cake-like on top when it is finished. If you are not sure, boil it longer, as it cant be overdone. Once it is ready, let it cool for a few minutes in the basin, then turn it out on a plate.Serve warm or let it "age" in an airtight container, which will enhance the flavor.
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irish whiskey sauce
Pour this over pound cake or brownies.2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup granulated sugar
1 tablespoon Irish whiskeyIn a 1-quart saucepan, melt butter over medium heat. Add flour and cook, whisking until well combined. Remove from heat and stir in milk, sugar and whiskey. Bring to a boil, whisking constantly, until thickened, 5 to 7 minutes. Serve immediately.Makes 1 1/2 cups.
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Pour this over pound cake or brownies.2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup granulated sugar
1 tablespoon Irish whiskeyIn a 1-quart saucepan, melt butter over medium heat. Add flour and cook, whisking until well combined. Remove from heat and stir in milk, sugar and whiskey. Bring to a boil, whisking constantly, until thickened, 5 to 7 minutes. Serve immediately.Makes 1 1/2 cups.
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paddy's day cupcakes
1 3/4 cups flour
1 small box instant pistachio pudding mix
3/4 cup miniature chocolate chips
2/3 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
1 1/4 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla or 1/4 teaspoon almond extract
1/2 can (1 cup) cream cheese frosting
Green colored sugar
1/2 cup green candy-coated milk chocolate piecesIn a large bowl, stir together flour, pudding mix, chocolate pieces, sugar, baking powder and salt.In a small bowl, combine the eggs, milk, oil and vanilla or almond extract. Stir into flour mixture just until combined. Fill greased or paper-line muffin tins about 2/3 full. Bake at 375 degrees F for 18 to 20 minutes or until golden brown. Cool on a wire rack.Frost and sprinkle with green sugar and/or other candy pieces, such as green M&Ms.Makes 18.
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1 3/4 cups flour
1 small box instant pistachio pudding mix
3/4 cup miniature chocolate chips
2/3 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
1 1/4 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla or 1/4 teaspoon almond extract
1/2 can (1 cup) cream cheese frosting
Green colored sugar
1/2 cup green candy-coated milk chocolate piecesIn a large bowl, stir together flour, pudding mix, chocolate pieces, sugar, baking powder and salt.In a small bowl, combine the eggs, milk, oil and vanilla or almond extract. Stir into flour mixture just until combined. Fill greased or paper-line muffin tins about 2/3 full. Bake at 375 degrees F for 18 to 20 minutes or until golden brown. Cool on a wire rack.Frost and sprinkle with green sugar and/or other candy pieces, such as green M&Ms.Makes 18.
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ruthee's irish lace cookies
1/2 cup unsalted butter, plus extra
4 tablespoons flour, plus extra
1 cup firmly packed brown sugar
1 tablespoon vanilla extract
2 tablespoons milk
1 cup old-fashioned rolled oatsPreheat oven to 350 degrees F. Grease and flour 2 baking sheets.Cream butter and sugar. Add vanilla extract. Stir in flour, milk, and rolled oats. Drop batter by tablespoon onto prepared baking sheets, allowing room for cookies to spread to about 3 inches in diameter. Each baking sheet will hold about 6 cookies.Bake until cookies flatten and look dry (10 minutes). Let cookies cool for 4 to 5 minutes on baking sheets. Lift from baking sheet with a metal spatula and cool completely.Makes 2 dozen cookies.Per serving: 89 Calories 4g Fat (43% calories from fat 1g Protein 12g Carbohydrate 11mg Cholesterol 5mg SodiumNOTES : Inexpensive rolled oats take the place of chopped pecans in this crisp, elegant cookie. If making these cookies ahead, store airtight after baking. Re-crisp by warming on a baking sheet in a 350 degree F oven 5 minutes. Cool completely before serving.
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1/2 cup unsalted butter, plus extra
4 tablespoons flour, plus extra
1 cup firmly packed brown sugar
1 tablespoon vanilla extract
2 tablespoons milk
1 cup old-fashioned rolled oatsPreheat oven to 350 degrees F. Grease and flour 2 baking sheets.Cream butter and sugar. Add vanilla extract. Stir in flour, milk, and rolled oats. Drop batter by tablespoon onto prepared baking sheets, allowing room for cookies to spread to about 3 inches in diameter. Each baking sheet will hold about 6 cookies.Bake until cookies flatten and look dry (10 minutes). Let cookies cool for 4 to 5 minutes on baking sheets. Lift from baking sheet with a metal spatula and cool completely.Makes 2 dozen cookies.Per serving: 89 Calories 4g Fat (43% calories from fat 1g Protein 12g Carbohydrate 11mg Cholesterol 5mg SodiumNOTES : Inexpensive rolled oats take the place of chopped pecans in this crisp, elegant cookie. If making these cookies ahead, store airtight after baking. Re-crisp by warming on a baking sheet in a 350 degree F oven 5 minutes. Cool completely before serving.
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best irish shortbread anywhere
1 pound butter, softened
1 cup granulated sugar
4 cups all-purpose flourUse a pastry cutter or a fork to mash everything together until crumbly. Knead by hand until everything forms a shiny ball. (This takes a LOT of kneading.) Flatten dough into a rectangular pan, or two smaller pans, and poke all over with a fork. Bake at 325 degrees F for 20 to 30 minutes (depends on whether you like hard or soft cookies). Cut it into bars, then bake for another 20 to 30 minutes at 275 degrees F.
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1 pound butter, softened
1 cup granulated sugar
4 cups all-purpose flourUse a pastry cutter or a fork to mash everything together until crumbly. Knead by hand until everything forms a shiny ball. (This takes a LOT of kneading.) Flatten dough into a rectangular pan, or two smaller pans, and poke all over with a fork. Bake at 325 degrees F for 20 to 30 minutes (depends on whether you like hard or soft cookies). Cut it into bars, then bake for another 20 to 30 minutes at 275 degrees F.
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end of the rainbow cake
3/4 cup butter-flavored shortening
1 1/2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 1/3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
Frosting of your choice
Gold foil-covered chocolate coins (optional)Preheat oven to 350 degrees F. Grease and flour two 8-inch round baking pans.In a mixing bowl, cream shortening and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts.Combine flour, baking powder and salt add to creamed mixture alternately with milk. Pour into prepared baking pans. Bake for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.Frost between layers and top and sides of cake. Decorate with chocolate coins if desired.
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3/4 cup butter-flavored shortening
1 1/2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 1/3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
Frosting of your choice
Gold foil-covered chocolate coins (optional)Preheat oven to 350 degrees F. Grease and flour two 8-inch round baking pans.In a mixing bowl, cream shortening and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts.Combine flour, baking powder and salt add to creamed mixture alternately with milk. Pour into prepared baking pans. Bake for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.Frost between layers and top and sides of cake. Decorate with chocolate coins if desired.
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irish coffee cheesecake
It’s a cheesecake with blarney—a creamy, thick sweet on a spiced-oatmeal crust.Source: Midwest Living 22 crisp oatmeal cookies
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup packed brown sugar
4 eggs
3 tablespoons coffee liqueur or milk
1/2 teaspoon vanilla
2 tablespoons instant espresso coffee powder
1/3 cup Irish whiskey or milk
1 teaspoon instant espresso coffee powder
1 teaspoon granulated sugar
1 tablespoon whipping cream
1 1/2 cups whipping cream
2 tablespoons granulated sugar
Chocolate coffee beans or mocha beansFor crust, lightly butter a 9-inch springform pan. Set aside.In a food processor bowl, process cookies until finely crushed (should have 2 cups crumbs). Add butter, the 1 tablespoon brown sugar and the cinnamon process until mixture is combined. (Or crush cookies in a plastic bag with a rolling pin. In a bowl, combine cookie crumbs with the 1 tablespoon brown sugar and the cinnamon. Using a pastry blender, cut in the butter until mixture is well mixed.)Press the crust mixture onto the bottom and 1-1/2 inches up the side of the prepared pan. Bake in a 375 degree F oven for 8 minutes or until firm. Cool completely on a wire rack.For filling, in a large bowl, beat cream cheese and the 1 cup brown sugar with electric mixer until well combined. Add eggs all at once and beat on low speed until just combined.Stir in liqueur or milk and vanilla extract. Dissolve the 2 tablespoons espresso coffee powder in Irish whiskey or milk. Add to cream cheese mixture stir until just combined. Pour into cooled crust.Bake in a 350 degree F oven about 50 minutes or until center appears nearly set when you shake it. Remove from oven. Cool 15 minutes. Loosen crust from side of pan. Cool 30 minutes more remove side of pan. Cool 1 hour. Cover and chill at least 6 hours.For topping, dissolve the 1 teaspoon espresso coffee powder and the 1 teaspoon granulated sugar in the 1 tablespoon whipping cream.In a medium bowl, beat the 1-1/2 cups whipping cream with the 2 tablespoons granulated sugar until stiff peaks form (peaks stand straight). Fold in espresso mixture. Spread on top of chilled cheesecake. Garnish with chocolate coffee beans. Let stand at room temperature for 15 minutes before serving.Makes 12 to 16 servings.
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It’s a cheesecake with blarney—a creamy, thick sweet on a spiced-oatmeal crust.Source: Midwest Living 22 crisp oatmeal cookies
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup packed brown sugar
4 eggs
3 tablespoons coffee liqueur or milk
1/2 teaspoon vanilla
2 tablespoons instant espresso coffee powder
1/3 cup Irish whiskey or milk
1 teaspoon instant espresso coffee powder
1 teaspoon granulated sugar
1 tablespoon whipping cream
1 1/2 cups whipping cream
2 tablespoons granulated sugar
Chocolate coffee beans or mocha beansFor crust, lightly butter a 9-inch springform pan. Set aside.In a food processor bowl, process cookies until finely crushed (should have 2 cups crumbs). Add butter, the 1 tablespoon brown sugar and the cinnamon process until mixture is combined. (Or crush cookies in a plastic bag with a rolling pin. In a bowl, combine cookie crumbs with the 1 tablespoon brown sugar and the cinnamon. Using a pastry blender, cut in the butter until mixture is well mixed.)Press the crust mixture onto the bottom and 1-1/2 inches up the side of the prepared pan. Bake in a 375 degree F oven for 8 minutes or until firm. Cool completely on a wire rack.For filling, in a large bowl, beat cream cheese and the 1 cup brown sugar with electric mixer until well combined. Add eggs all at once and beat on low speed until just combined.Stir in liqueur or milk and vanilla extract. Dissolve the 2 tablespoons espresso coffee powder in Irish whiskey or milk. Add to cream cheese mixture stir until just combined. Pour into cooled crust.Bake in a 350 degree F oven about 50 minutes or until center appears nearly set when you shake it. Remove from oven. Cool 15 minutes. Loosen crust from side of pan. Cool 30 minutes more remove side of pan. Cool 1 hour. Cover and chill at least 6 hours.For topping, dissolve the 1 teaspoon espresso coffee powder and the 1 teaspoon granulated sugar in the 1 tablespoon whipping cream.In a medium bowl, beat the 1-1/2 cups whipping cream with the 2 tablespoons granulated sugar until stiff peaks form (peaks stand straight). Fold in espresso mixture. Spread on top of chilled cheesecake. Garnish with chocolate coffee beans. Let stand at room temperature for 15 minutes before serving.Makes 12 to 16 servings.
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irish cream bundt cake
1 cup chopped pecans
1 (18.5 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/4 cup Irish cream liqueurPreheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.Bake in the preheated oven for 60 minutes, or until a wooden pick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.Makes 1 (10-inch) Bundt cake.
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1 cup chopped pecans
1 (18.5 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/4 cup Irish cream liqueurPreheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.Bake in the preheated oven for 60 minutes, or until a wooden pick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.Makes 1 (10-inch) Bundt cake.
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