Irish Beverages

Bailey's Irish Cream
1 cup whiskey
1 can Eagle brand sweetened condensed milk
3 eggs
1 tablespoon Hershey's chocolate
1 tablespoon vanilla extract
Blend and refrigerate.
Leprechaun Shake
2 scoops vanilla ice cream
1 cup milk
3 or 4 drops green food coloring
Chocolate syrup
Put ice cream milk and food coloring into blender. Blend until smooth and green. Pour
into glass. Drizzle with chocolate syrup and give one quick stir.

Creamy Irish Coffee: serves 6
4 cups Strong fresh coffee
1/4 cup Suga
1/2 cup Irish whiskey
1 cup Whipping cream
2 tablespoons Sugar
2 tablespoons Irish whiskey .
1. Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste. 2.
Add 1/2 cup Irish Whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other
whiskeys could be used.) 3. Meanwhile whip 1 cup whipping cream until light. 4. Beat in 2
tb each of sugar and Irish whiskey. 5. Pour coffee into mugs or goblets and pipe or spoon
flavoured cream on top.

Irish whisky cocktail
1/2 teaspoon curacao
1/2 teaspoon absinthe substitute
1/4 teaspoon maraschino
1 dash bitters
2 ounces Irish whiskey olive
Stir well with cracked ice and strain into 3 ounce cocktail glass. Serve with an olive.

Irish Breads
Irish Soda Muffins

2 1/4 cups Unbleached All-Purpose Flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar (1 tablespoon
reserved for sprinkling on top)
3/4 cup currants (first choice) or raisins
1/2 to 2 teaspoons caraway seeds (the
effect will range from faint to assertive)
1 egg
1 cup buttermilk (or plain yogurt, or sour cream)
4 tablespoons (1/2 stick, 1/4 cup) butter or margarine, melted, (OR ¼ cup vegetable oil)

In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda,
salt, sugar, currants or raisins, and caraway seeds. In a separate bowl, whisk together the
egg, buttermilk (or equivalent) and melted butter (or equivalent). Quickly and gently
combine the dry and wet ingredients; honestly, this won't take more than a few stirs with
a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further
stirring will cause the muffins to be tough.

Spoon the batter into 12 lightly greased cups in a standard muffin pan, filling the cups
about 2/3 full. Bake the muffins in a preheated 400°F oven for 15 minutes, until a cake
tester inserted into the center of a muffin comes out clean. Remove them from the
oven, wait 5 minutes, then remove the muffins from the pan and cool them on a wire
rack. Serve them plain, or with butter and/or jam. Yield: 12 muffins.

Irish Scones Recipe
4 eggs
6 C. of flour
3 heaped t. baking powder
1-1/2 t. salt
1 C. sugar
1 C. raisins
2 C. milk
1 C. butter
Preheat oven to 425 degrees.  Sift flour, baking powder, salt, sugar in a large bowl. Add
butter and mix like fine bread crumbs. Add raisins. In a separate bowl mix eggs and milk
together. Add to dry mixture. Make 24 balls and place on floured baking pan. Place in
oven and bake for 20 minutes.  Makes: 24 scones.

Saint Patrick's Day Irish Soda Bread:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
1-1/2 cups raisins
1 egg
1/2 cup honey (use heater honey if you can find it)
1 cup buttermilk
Preheat oven to 350°F.  Butter a heavy skillet or casserole, 10" to 11" and 2" or 3" deep.
Sift the flour, baking powder, soda and salt together.  Cut in the butter until the mixture
resembles peas.  Add the raisins and toss to distribute evenly. Beat the egg in another
bowl until very frothy.  Beat in the honey.  Beat in the buttermilk.  Gradually stir into the
flour.  Pour into prepared pan.  Bake about an hour or until the middle is set.   Cut into
wedges and serve warm from the pan.

Irish Barmbrack
4-5 cups all-purpose flour
1/2 teaspoon ground nutmeg
pinch of salt
1/2 cup butter
2-1/2 teaspoons dry active yeast
3/4 cup granulated sugar
3 eggs
1/2 ounces golden raisins
1/2 pound currants
1/2 cup chopped candied orange and/or lemon peel
1/2 cup lukewarm milk
Combine yeast, a pinch of the sugar, and milk; let sit 5 minutes.  Sift the flour, nutmeg,
salt, and remaining sugar together.  Rub butter into flour mixture.  Beat the eggs with the
yeast/milk mixture.  Add liquid to the dry ingredients and beat well until batter is stiff.  
Fold in currants, raisins, and peel.  Pour into a greased 8" cake pans so that the mixture
fills half way up the pan.   Cover with a cloth and leave to rise in a warm place until
mixture has doubled in size (about 1 hour). Brush top of the dough with a little beaten
egg to give a glaze and bake at 400°F for 1 hour or until a toothpick inserted into the
center comes out clean.

NOTE: Measurements are not metric

St. Patrick's Day Cookie Pops
By Amanda Formaro

If you are looking for a fun and easy recipe to do with the kids, try these deliciously simple
St. Patrick's Day Cookie Pops. The kids will smile and giggle while making these treats, and
will have something fun to give to family, friends, and classmates!
You will need:
You will need:
•        20 vanilla wafer cookies
•        1/2 cup peanut butter
•        1 12-ounce bag white chocolate chips
•        green and yellow gumdrops
•        green Dots® candies
•        green and yellow Nerd® candies
•        cake decorating writer gel in green, yellow, red, orange, and black
•        1 tube of green cake decorator frosting with tip
•        green and yellow decorator sugar
•        green food coloring
•        ice cream or lollipop sticks
•        wax paper or paper plates
Spread peanut butter onto the flat side of the cookies. Place an ice cream stick into the
peanut butter on half the cookies. Top with another cookie so the stick is sandwiched
between the two cookies.  Melt chocolate chips.  Before melting, separate the white chips
into two bowls. After melting, add a few drops of green food coloring to one of the bowls
of white chips to make green chocolate.
Dip cookie pops in the melted chips, covering completely. Sprinkle with green and yellow
sugar and lay or stand on waxed paper or paper plates. Place in refrigerator to chill.
Fun Variations
Leprechaun   After coating with white chocolate, dip top of pop into green sugar. Slice
two yellow gumdrops to make beard. Allow to dry on wax paper. Use black and red
decorator gel for eyes and mouth, and for trim on hat.
Rainbow with Pot of Gold  After coating with white chocolate, cut a green Dot in half
lengthwise, adhere to chocolate. Before chocolate has a chance to dry, place 3-5 yellow
candy nerds "in" pot. Create a rainbow with various colored decorator gel.
Shamrock After coating with white chocolate, sprinkle with yellow decorator sugar, then
draw on a shamrock using green cake decorator icing.
Four Leaf Clover After coating with green chocolate, use green sliced gumdrops to create
clover leaves. Slice a small strip out of remaining gumdrop for stem. Use a green candy
Nerd for the center of the clover.
Note: Another variation is to use vanilla or chocolate frosting instead of peanut butter for
the filling. These can also be made without sticks. Use one stick to be able to dip the
cookies in chocolate and roll in sprinkles, then remove the stick and put on wax paper or
paper plates, then chill.   This recipe was adapted from Penny Warner's Cookie Pops
available in the Kid's Party Cookbook.   

St Patrick’s Day
Menu Plan
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St Patrick's Day
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