Re: OT Irish recipes in honor of St. Patties day

My work has just started than be glad there is no such thing as smell o
vision ;-)

"Stormmee" <rgrass@xxxxxxxxxxxxxxxx> wrote in message
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i gained five pounds reading this post,,, and tomorrow is my weigh in day
for WW, Lee
"Matthew" <iamacatslaveand@xxxxxxxxxxxxxxxx> wrote in message
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Irish tea cake

servings for 12

INGREDIENTS (Nutrition)
1/2 cup and 1 tablespoon and 2 teaspoons butter, softened
1 cup and 3 tablespoons white sugar
2-1/2 eggs
1-3/4 teaspoons vanilla extract
2 cups and 2 tablespoons all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup and 1 tablespoon and 2 teaspoons milk
1/4 cup and 2 teaspoons confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch
round pan.
In a medium bowl, cream together the butter and sugar until light and
fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine
the flour, baking powder and salt; stir into the batter alternately with
the milk. If the batter is too stiff, a tablespoon or two of milk may be
added. Spread the batter evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick
inserted into the center comes out clean. Cool in pan on a wire rack,
then turn out onto a serving plate. Dust with confectioners' sugar right
before serving


Bailey's Irish Cream Cake
1 pkg. Duncan Hines yellow cake mix (without pudding)
3/4 cup chopped nuts
1 package instant French vanilla pudding
4 eggs
1/2 cup vegetable oil
1 cup Bailey's Irish Cream
Bailey's Irish Cream frosting (recipe below)
Preheat oven to 350 F. Grease and flour a 12 cup bundt pan. Sprinkle nuts
into bottom of pan. Combine remaining ingredients in large mixing bowl.
Beat four minutes on high speed, pour into pan. Bake 45 to 55 minutes
until a toothpick inserted into the center of the cake comes out clean.
Let cake cool and invert onto plate.


Bailey's Irish Cream Frosting

1 pound powdered sugar
5 1/2 tablespoons butter, softened
1/4 cup milk
1/4 teaspoon salt
2 tablespoons Bailey's Irish Cream

Beat all ingredients in a small bowl until fluffy

Lemon-Irish Whiskey Cake Recipe
Ingredients :
Ideally this recipe should be started the day before baking.
1 lemon, zest of, cut into julienne
3/4 cup superfine sugar (regular sugar can be processed in a blender of
food processor)
3 eggs, beaten
1/4 cup Irish whiskey
3/4 cup butter, at room temperature
2 cups flour
3/4 cup almonds, ground
1 pinch salt
Preparation :
Place julienned lemon zest in a small bowl. Let it soak in whiskey
overnight. The next day, preheat oven to 350°F .Grease a 9 inch cake pan.
Cream the butter and sugar together until light and fluffy and then whisk
in the eggs. Sift the flour and add to the butter mixture together with
the salt. Stir to blend. Fold in the ground almonds. Strain the whiskey,
discarding the zest, and stir the whiskey into the batter. Pour into the
prepared pan, and bake for about one hour, until golden brown, and a
toothpick inserted in the center comes out clean.
10 servings


Chocolate Potato Candy
Ingredients :
4 cups powdered sugar
4 cups flaked coconut
1 1/2 tsp. vanilla
3/4 cup cold mashed potatoes (without added milk or butter)
1/2 salt
1 pound chocolate or candy coating
Preparation :
Combine sugar, potatoes, coconut, vanilla, and salt and mix well. Line a
9-inch pan with foil covered with a non-stick spray (or use butter or
shortening on the foil). Spread the mixture evenly into the pan, cover
and refrigerate overnight. Cut into rectangles. Cover and freeze. Melt
the chocolate and dip the bars into the coating. Place on waxed paper to
harden. Store in an airtight container.

Irish Scones
Ingredients :
1 cup white flour
1/4 pound butter -- softened
1/2 teaspoon baking powder
1 egg -- slightly beaten
2 ounces sugar
2 ounces milk Sultanas (white raisins) optional
Walnut halves (optional)
Preparation :
Mix flour and baking powder. Add butter, and blend until the mixture is
butter-colored. Add sugar and continue to mix well. Add half the beaten
egg and all the milk. Add raisins or some nuts, if desired, mixing well
to make a sticky dough. Turn dough onto floured board and knead for at
least 5 minutes or longer. Cut dough into rounds and place on greased
baking sheet or hot frying pan. Brush tops of scones with remainder of
beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375
degrees for about 15 to 20 minutes, or until brown. If preparing over an
open fire, heat frying pan till very hot . Place scones in pan and cook
for 7 to 8 minutes. Turn and cook for another 7 to 8 minutes.
Makes 6 scones.


Irish Lamb Stew
Serves 8
Prep time: 30 minutes
Total time: 2 hours 15 minutes
Ingredients :
cup all-purpose flour
Coarse salt and ground pepper
3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess
fat and cut into 2-inch cubes
3 tablespoons canola oil
1 large onion, chopped
teaspoon dried thyme
1- cups dark beer
1- pounds medium new potatoes, peeled and quartered
1 pound carrots, peeled and cut inch thick diagonally
3 tablespoons chopped fresh parsley
Preparation :
In a large bowl, season flour with salt and pepper.
Dredge lamb in flour mixture, shaking off excess.
In a Dutch oven, heat oil over medium heat. Working in batches, brown
lamb on all sides, about 5 minutes per batch. Transfer to a plate.
Pour 1/4 cup water into pot, scraping up browned bits from bottom with a
wooden spoon.
Add onion; cook, stirring occasionally, until water has evaporated and
onion is beginning to soften, about 5 minutes.
Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water.
Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
(can also be refrigarated, and taken later)
Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables
are tender and stew has thickened, about 20 minutes. Season with salt and
pepper. Let cool completely before storing. Stir in parsley just before
serving



Corned Beef Brisket Recipe
Ingredients :
1 (8-10 lb) beef brisket
4 garlic cloves, peeled and cut in thirds
The Brine
1/2 cup white vinegar
4 tablespoons sugar
2 quarts water
1 cup kosher salt
3 bay leaves
1/2 teaspoon mustard seeds
1 pinch ground cloves
1 teaspoon peppercorns
The Simmering Liquid
water, to come up 3/4 to side of brisket
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
1 teaspoon peppercorns
1/2 teaspoon mustard seeds
4 garlic cloves, sliced
Preparation :
Combine all of the brine ingredients and bring to a boil, then cool.
Place the beef brisket, the cooled brine, and the 4 garlic cloves in a
huge plastic roasting bag. Make sure that all of the meat is covered by
the brine, tie off tightly, place in a pot large enough to hold it all,
and refrigerate for 6 to 7 days, turning occasionally.
After the 6 to 7 days, discard the brine after removing the brisket from
the brine. The meat should be thoroughly rinsed and then placed in a
Dutch oven or other large pot. Add enough water to come up 2/3 to 3/4 of
the way up the side of the meat.
Add the rest of the Simmering Liquid ingredients (peppercorns, mustard
seeds, allspice, cloves and garlic), bring to a boil and skim off any
foam. Reduce heat to a low simmer and cook, covered, for at least 3
hours.
6-8 servings.





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