Recipes

Serves 4

Flour, 2 cups
Sugar, 2 tablespoons
Baking powder, 2 teaspoons
Salt to taste
Mixing bowl

Butter, 4 tablespoons (2 ounces), melted
Eggs, 2
Milk, 2 cups
Water
Another mixing bowl

To mix batter

Melt the butter and set aside.

Place flour, sugar, baking powder, and salt in a mixing bowl. Mix well with a wire whisk.

In the second bowl, beat the egg with the whisk 20 to 30 seconds. Gradually add melted butter, whisking all the while. Stir in milk, all at once if you wish.

Pour milk mixture onto the dry ingredients. Mix them together with a spatula as gently as possible. Avoid kneading the dough, which will toughen it.

Thin with water as necessary. Batter should not be stiff, but like a creamy soup.

(May be done ahead of time to this point.)

Standing
The batter may be used immediately, but is best if allowed to stand for more thorough mixing. Ten minutes standing is good, 30 minutes better. Batter will thicken with standing. (This is a good time to warm plates, warm syrup, prepare other toppings, check the Sunday comics, etc.)

Batter for evenly browned pancakes
This is probably thinner than you are used to, unless you make crepes. To test consistency, pour a teaspoon of batter on a cold plate. The batter should not stay in place, but flow outward after hitting the plate to form a pool 1/8 inch thick at most.

As batter sits, it thickens. Therefore check consistency just before cooking, thinning with water as necessary.

To heat griddle
Have everything else ready before heating.

Turn on heat to medium or medium high. When griddle is slightly warm, melt a thin film of butter over the surface. This should not again be necessary during the session.

Heat a cast iron griddle at medium until a spoonful of water dropped on the griddle surface almost immediately breaks up into small beads. (Yes, that hot.) Heating may take awhile, especially for a large griddle. My two-burner griddle takes 10 to 15 minutes.

To Pour
Select a spoon with 2 tablespoon capacity, more or less as desired.

Test first with a trial teaspoon of batter on the griddle. Pancake should become a rich, dark brown in a few seconds. If not, the griddle needs to be hotter. The trial pancake should be no more than 1/8 inch thick.

The griddle should never smoke. If it does at any point, turn heat down immediately.

Once you start production, pancakes should take 10 to 15 seconds each side.

On Top
Melted butter and maple syrup are the classic.

For a change try lingonberry preserves topped with yogurt

BEER-BATTER MIX
===============

Ingredients:

Instructions:

Sugar And Lemon Juice

Applesauce

Just Butter

Yogurt

Cottage Cheese

Cream Cheese

Sour Cream

Whipped Cream And Fresh Fruit

Just Powdered Sugar

I almost always use smooth peanut butter on my pancakes topped with maple syrup. Great combination

Irish Cabbage and Potato Slaw

2 medium white potatoes (8 oz.), peeled and cut in 1/2” slices
1 small Savoy cabbage (about 1 1/4 lb.) or 1/2 medium head green cabbage
1 carrot, shredded
4 scallions, green part only, chopped
2 Tbsp. distilled white vinegar
1 1/2 tsp. dry mustard powder
1 tsp. sugar
1 tsp. salt
1/8 tsp. ground black pepper, or to taste
1 Tbsp. canola oil
1/4 cup fat-free or low-fat buttermilk

Place potatoes in a medium saucepan. Cover with cold water to a depth of 2 inches. Cook over medium-high heat. When the potatoes still have some resistance to a thin knife, drain them. Cut them into 1/2” strips and set aside.

While potatoes cook, quarter the cabbage, cut away the core and shred into 1/2-inch strips. (There should be about 6 cups.) Place cabbage in a large mixing bowl. Add carrots and scallions.

In a small bowl, combine vinegar, mustard powder, sugar, salt and pepper, mixing until sugar dissolves. Mix in the oil. Pour dressing over vegetables. Using hands, mix to coat vegetables with dressing. Add potatoes and mix again. Cover slaw and set aside for 15 minutes to wilt cabbage.

Pour in buttermilk and mix again. Cover and refrigerate slaw until ready to serve, or up to 6 hours. The slaw is best when the cabbage and carrots still have some crunch.

SERVES 16

Shamrock Salad

First Layer
1 small box lime gelatin
1 small can undrained crushed pineapple

Dissolve gelatin in one cup hot water, then cool. Add pineapple. Pour mixture into large mold and chill until set.

Second Layer
1 small box lemon gelatin
6 ounces cream cheese
10 marshmallows
2 cups whipping cream

Dissolve gelatin in one cup hot water. Mix one package cream cheese with one cup whipping cream. Pour mixture on top of set lime gelatin. Chill until set.

Mix remaining cream cheese with one cup whipped cream and the marshmallows cut into small pieces. Turn out mold on lettuce green and top with this mixture.

Whip 1/2 cup cream and add drained maraschino cherries and drained pineapple slices, arranged to form an attractive circle on top.

Baileys and Coffee Sabayon

4 eggs
2/3 cup sugar
1/3 cup water
2 cups heavy cream
1/2 cups Baileys Irish Cream
2 tablespoons coffee extract (see Note)

Place the egg yolks in a metal mixing bowl. In a saucepan over medium-high heat, combine the sugar and water and bring to a boil. As soon as it boils, remove from heat and pour slowly into the egg yolks, whisking vigorously. Place the bowl over a bowl of hot water and whisk vigorously for 3 to 4 minutes, or until the mixture becomes frothy and stiff. Pour the yolk mixture into the bowl of an electric mixer and mix on high speed for 5 minutes, or until it cools down. Set aside.

In a large mixing bowl, whip the cream until soft peaks form. Add the Baileys, coffee extract, and yolk mixture to the cream and fold together gently. Spoon the mixture into stemmed parfait glasses or martini glasses and freeze for at least 5 hours, preferably overnight. Serves 4 to 6, depending on size of the glasses.

Bread-and-Butter Pudding with Bushmills Whiskey Sauce Recipe

For the pudding:
6 T. sultanas (golden raisins)
8 T. butter, plus additional for greasing
1 lb. white bread, sliced
1 cup milk
1 C. cream
1 vanilla bean
3/4 C. sugar
3 eggs, beaten

For the whiskey sauce:
1 C. cold milk
3 T. sugar
2 egg yolks
1/4 C. Bushmills whiskey

Preheat oven to 350°F.. Soak sultanas in hot water for 10 minutes, then drain.

Butter the bread. Remove crusts and cut into triangles. Arrange in a greased deep dish (6 x 6 x 2 inch casserole dish).

In a saucepan, bring the milk, cream, vanilla bean and sugar to just below a boil. Remove the vanilla bean. Add milk mixture to the eggs. Through a strainer, pour the egg-and-milk mixture onto the bread. Leave to soak. Cover with aluminum foil and cook in a water bath in preheated oven, approximately 55 minutes. Remove foil and bake 5 more minutes to allow top to crisp.

To make the whiskey sauce: Boil the milk, then remove from heat. In a separate saucepan, mix the sugar and egg yolks. Add egg mixture to milk and return to heat. Cook gently over low heat, stirring constantly, until sauce thickens slightly. Stir in whiskey. Serve warm.

Makes 6 servings.

Chocolate Walnut Caramel Tart

Crust
1 1/4 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
4 tablespoons cold unsalted Kerrygold Irish butter, cut into small pieces
4 tablespoons cold vegetable shortening, cut into small pieces
3 to 4 tablespoons ice water

Caramel Sauce
1/4 cup unsalted Kerrygold Irish butter
1/2 cup sugar
1/4 cup heavy (whipping) cream

Filling
1 cup walnuts, chopped
1/2 cup bittersweet (not unsweetened) or semi sweet chocolate, broken up into small pieces
3/4 cup light corn syrup
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
4 tablespoons unsalted Kerrygold Irish butter, cut into pieces
3 large eggs
3 tablespoons Jameson Irish whiskey
1 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners’ sugar for dusting

The combination of whiskey and chocolate is especially delicious, and when nuts and caramel are added, the results are superb.

To make the crust: Combine the flour, sugar, and salt in a food processor fitted with a metal blade. Add the butter and shortening and pulse 8 to 12 times, or until the mixture resembles coarse crumbs. Add 2 tablespoons of the water and process for 15 to 20 seconds, or until the dough comes together. Add the remaining water if necessary and pulse again. Dust a work surface with flour. Turn out the dough, form it into a ball, then wrap it in plastic wrap and refrigerate for 1 hour. Remove the dough from the refrigerator 10 minutes before rolling.

Butter a 10-inch tart pan with a removable bottom. Dust a work surface with flour. Roll out the dough to a circle 12 inches in diameter. Transfer to the prepared pan, fold in the excess dough, and press with your fingers to form thick sides. Freeze for 30 minutes, or until firm.

Preheat the oven to 375°F. Prick the bottom and sides of the crust with a fork. Line the crust with foil, fill with pie weights or dry beans, and cover with a pie shield (see Note, page XX). Bake for 18 to 20 minutes. Remove the weights, foil, and shield and bake for 12 to 15 minutes more, or until the crust is browned all over. Remove from the oven and let cool on a wire rack. Maintain the oven temperature.

To make the caramel sauce: In a saucepan over medium heat, combine the butter and sugar. Cook, stirring constantly, for 3 to 5 minutes, or until the mixture thickens. Continue cooking until the mixture turns golden brown. Remove from heat and stir in the cream. Pour the caramel mixture into the tart crust, spread evenly over the bottom, and freeze for 15 minutes, or until set.

To make the filling: Sprinkle half of the walnuts and all the chocolate pieces over the caramel. In a large bowl, combine the corn syrup, brown sugars, butter, eggs, whiskey, vanilla, and salt. With an electric mixer, beat until smooth. Pour over the chocolate and walnuts. Sprinkle the remaining half of the walnuts over the top. Bake the tart for about 50 minutes, or until the pie filling is nearly set in the center. Remove from the oven and cool on a wire rack for 10 minutes. Release the side of the pan. Slice the tart and serve it warm.

Serves 8

Layered Pasta Salad

16 oz bowties or other medium pasta shape
3/4 c Greek salad dressing or your favorite vinaigrette
2 med zucchini, sliced and steamed until crisp-tender
4 oz crumbled feta cheese
3/4 c roasted red peppers, drained & coarsely chopped
1 c frozen green peas, thawed
2 oz thinly sliced prosciutto, ham or crumbled cooked bacon
1 c fresh mushrooms, sliced
3 plum tomatoes, sliced
2 T fresh basil, chopped
1/4 c Parmesan cheese, freshly grated

Cook pasta according to package directions, drain. Return to
cooking pan and toss with cup dressing. Transfer one-third of
pasta to clear glass bowl. In layers, add zucchini, feta cheese
and roasted peppers. Top with one-third pasta. In layers, add
peas, prosciutto, mushrooms and tomatoes. Top with remaining
pasta. Sprinkle with basil and pour remaining dressing evenly
over salad. Sprinkle with Parmesan cheese. Serve at once or
cover and chill until ready to serve. Serve with additional
dressing, as desired.
Shrimp Pasta Salad

Ingredients

1 pound cooked, shelled and cleaned shrimp
2 cups fresh shelled peas
3/4 cup macaroni or small pasta shells
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 tsp. salt
1/2 tsp. dill weed
4 hard-cooked eggs, chopped
1/4 cup pickle relish
2 tablespoons chopped green onion
1 cup sliced celery

Procedure

Chill shrimp. Cook peas until barely tender. Pour into
colander; cool.

Cook pasta according to directions, rinse with cold water
and drain. Combine sour cream, mayonnaise, lemon, salt
and dill. Mix all ingredients gently and chill

Ingredients

2 cups wagon wheel (or other) pasta — uncooked
1/2 cup sour cream
3 tablespoons milk
2 teaspoons prepared mustard
1/8 teaspoon ground red pepper
1/3 cup sliced green onions
1-1/2 cups cooked ham — cubed 1/2″
2 eggs, hard-boiled — chopped
4 lettuce leaves
8 slices tomato

Procedure

Cook pasta according to package directions. Rinse with cold water. Drain.
Meanwhile, in large bowl, with wire whisk, combine sour cream, milk, mustard, and ground red pepper. Add cooked pasta, onions, ham, and eggs; mix lightly. To serve, spoon salad onto individual lettuce-lined salad plates; top each with two tomato slices. Salt to taste, if desired.

TUNA PASTA SALAD

1/2 box rotini pasta – cooked till tender but still firm – drained – rinsed with cold water
1 medium carrot – grated
2 ribs of celery chopped fine
small amount of onion chopped fine
small can of leseaur peas – optional
small can of tuna in water – drained
2 boiled eggs chopped
sweet pickle relish – 3 heaping tablespoons

Mix all together with mayonaise to taste
sprinkle grated cheese on top – I usually use pizza blend in the package…sometimes I use mild cheddar..
any kind of cheese you like
serve with wheat thins

Seafood Caesar Pasta Salad
(can be prepared up to 1 day in advance)
6 servings

10 oz. uncooked penne pasta (I’ve used shells & rotini)
1 8 oz. pkg imitation crabmeat, cut into 1-inch pieces
1/2 c. diced red or green bell pepper (I’ve also used yellow for some color)
2 hard-cooked eggs, chopped*
1/4 c chopped red onion
1/4 c (1 oz) grated fresh Parmesan cheese
2 tbsp snipped fresh parsley
1 bottle (8 oz) reduced-fat creamy Caesar salad dressing **
6 cups thinly sliced romaine lettuce

1. Cook pasta according to directions, drain & rinse under cold water. Place
in large bowl and set aside. *(I usually just throw the eggs in with the
pasta. I transfer enough of the pasta water to a 2-cup Pyrex cup and add the
eggs, letting it sit while I rinse the pasta and finish the other steps. I
will rinse the eggs and let them sit in cold water for a minute before
peeling and chopping.)
2. Add each of the following to the bowl of pasta as you do it: Cut crabmeat
into 1-inch pieces. Dice bell pepper. Chop eggs and red onion. Grate
Parmesan
cheese. Snip parsley.
3. Pour salad dressing over pasta mixture and mix well. ** Aldi stores have
a Fresh Garlic Caesar dressing by Tuscan Garden that is FANTASTIC with this!
It’s the only one I use for this recipe.
4. Cover and refrigerate 2-3 hours to let flavors blend.
5. To serve: fill serving bowl with lettuce. Place pasta salad in the center
of bowl and serve.
VARIATION: Use 2 cups chopped chicken instead of crabmeat for Chicken Caesar
Pasta Salad.

Broccoli, Cherry Tomato, and Pasta Salad

INGREDIENTS:

Herb mixture:

1/2 cup fresh flat-leaf parsley leaves

1/3 cup fresh basil leaves

1 tablespoon chopped fresh dill

1 teaspoon grated lemon rind

12 mint leaves

1 garlic clove, peeled

Dressing:

2 garlic cloves, peeled

1/3 cup 2% low-fat cottage cheese

1/4 cup low-fat buttermilk

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

1 tablespoon balsamic vinegar

1 tablespoon extra-virgin olive oil

Dash of black pepper

1/2 cup (2 ounces) crumbled feta cheese

Salad:

7 cups small broccoli florets

2-1/2 cups sliced mushrooms

2 cups cherry tomatoes, halved

2 cups cooked medium seashell or rotini pasta (about 4 ounces uncooked pasta)

1/2 cup minced shallots

2 tablespoons capers

1/4 teaspoon black pepper

1 (14-ounce) can artichoke hearts, rinsed, drained, and halved

INSTRUCTIONS:

To prepare herb mixture, combine first 6 ingredients on a cutting board;

finely chop, and reserve 3 tablespoons. Set remaining herb mixture aside.

To prepare the dressing, place the reserved 3 tablespoons herb mixture in a

food processor. Drop 2 garlic cloves through the food chute with food

processor on; process until minced. Add cottage cheese and next 6

ingredients (cottage cheese through dash of pepper) to food processor;

process until smooth. Stir in feta.

To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender.

Cool. Combine remaining herb mixture, broccoli, mushrooms, and remaining

ingredients in a large bowl. Pour dressing over salad; toss well. Yield: 4

servings.