Recipes

Morning Glory Fruit Shake
2 c Sliced bananas
2 c Sliced strawberries
2 c Chopped pineapple or papaya*
1 c Chopped peeled apples
1/2 c Ice cubes
1 ts Honey

In a blender, combine the bananas, strawberries, pineapples, papayas, apples, ice cubes, and honey.

Puree on high speed until smooth.

Blueberry Mothers Day Breakfast Cake
1 1/2 c Cornmeal
1/2 c Flour
1 tb baking powder
2 Egg whites
1/2 c Apple Juice
1 1/2 c Milk
1 tb Vegetable Oil
1 c Blueberries

Combine the cornmeal, flour, and baking powder.

Beat egg whites until light and fluffy.

Beat together the apple juice, milk, and oil; gently fold in egg whites. Stir in dry ingredients.

Pour batter into an oiled cake pan, sprinkle with the blueberries.

Bake at 425 degrees F. for 30-35 minutes or until golden.

Serve hot with butter and maple syrup

St. Patrick’s Day Recipes

Irish Coffee

1 shot Irish Whiskey
1 tbsp Sugar
6 oz. Coffee
Whipped Cream for garnish

Pre-warm a stemmed glass. Add the whiskey.
Add the sugar and stir in the coffee.
Float the whipped cream on top.
Drink the coffee through the cream.
Do not stir after adding the cream.

Irish Bacon and Cabbage
Ingredients :
1 Shannon Traditional Slab Bacon (11/4 – 2lb)
1/2 green cabbage and 1/2 white cabbage
8 potatoes (peeled)
Salt and pepper
Preparation :
Remove slab bacon from plastic bag. Cover with cold water.
Bring to boil and drain.
Cover with fresh cold water. Bring to boil and then simmer for 25 minutes per 1lb plus 25 minutes over.
Remove outer leaves of cabbage. Cut in half, add to the saucepan and simmer for the last 20 minutes.
Remove bacon to chopping board and carve into thin slices. Drain cabbage, season with salt & pepper, chop and add a knob of butter.
Serve the bacon with the cabbage and boiled potatoes as well as your choice of sauce.

Carrots and Parsnips
Ingredients :
8 oz. carrots
8 oz. parsnips
1 tablespoon vegetable broth
1 tablespoon chopped parsley
salt and pepper to taste
Preparation :
In a medium saucepan, simmer carrots and parsnips until tender when pierced with a fork.
Drain and place in a mixing bowl. Add vegetable broth or 1 tablespoon of the cooking liquid, chopped parsley,
and salt and pepper to taste to the cooked vegetables. Mash together.
Serve hot.

BASIC IRISH SAUSAGES
Ingredients :
1.1/2 lb. Lean pork
8 oz. Pork fat, without gristle
1/2 t. ground allspice
1 t. salt
1 fresh ground pepper
1 pinch dried sage or marjoram
1 oz. White breadcrumbs
1 ground ginger, mace, nutmeg
1 clovers, cayenne pepper
Preparation :
Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual.

Apple & Barley Pudding
Ingredients :
4 tablespoons Pearl barley
1 1/2 pounds Eating apples*
2 ounces Sugar
3/4 tablespoon Double cream
1 liter Water
Preparation :
Peeled, cored and sliced. . Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan. Add the sugar and lemon juice and bring to the boil again. Remove from the heat, allow to cool, and then chill. Serve cool with the cream stirred in.

Irish Whiskey Cake
Ingredients :
8 ounces Raisins Grated rind of 1 lemon
150 milliliters Whiskey
6 ounces Softened butter
3 Eggs
6 ounces Soft brown sugar
6 ounces Plain flour
1 pinch Salt
1 pinch Ground cloves
1 teaspoon Baking powder
8 Juice of 1 lemon ounces Confectioners’ sugar
Warm water as needed Crystallized lemon slices*
Preparation :
Put the raisins and grated lemon rind into a bowl with the whiskey, and leave overnight to soak. Grease a 7-inch cake pan, and line the bottom with parchment; preheat oven to 350F. Cream the butter and sugar until light and fluffy. Separate the eggs and sift the flour, salt, cloves and baking powder into a bowl. Beat the yolks into the butter and sugar one by one, including a spoonful of flour and beating well after each addition. Gradually add the whiskey and raisin mixture, alternating with the remaining flour. Do not overbeat at this stage. Finally, whisk the egg whites until stiff and fold them into the mixture with a metal spoon. Turn into the prepared pan and bake in the preheated oven for about 1 1/2 hours, or until well risen and springy to the touch ~- or test with a skewer: when it comes out clean, the cake’s ready. Turn out and cool on a wire rack.

Meanwhile, make the icing by mixing the lemon juice with the sieved confectioners’ sugar and just enough water to make a pouring consistency. Put a dinner plate under the cake rack to catch the drips, and pour the icing over the cake a tablespoonful at a time, letting it dribble naturally down the sides. Don’t worry if a lot of it ends up on the plate underneath — just scoop it up and put it on top again. When the icing has set, it can be decorated with crystallized lemon slices if you like.

Traditional Heggarty is a lovely dish that is perfect for the St. Patrick’s Day table!

Recipe Ingredients
3 large Potatoes (Sliced)
1 large Onion (Sliced)
1/2 cup Cheese
2 tbl. Bacon Fat
Salt & Pepper

How To Make
In a heavy frying pan, heat half of the bacon fat while adding layers of potato, onions and cheese.
Make sure that the final layer is made of potato.
Brush the top generously with bacon fat.
Season with salt and pepper to taste.
Cook over a steady heat until the potatoes are tender.
Turn the Haggerty onto a warmed plate, then put back into the pan upside down.
Cook through to the centre.
Take out of the pan again, slice into think wedges and serve piping hot.

Fruit and Nut Easter Eggs

These can be made long before needed. Their flavor improves as they ripen.
You will need: ·
2-1/4 cups sugar ·
1 cup light corn syrup ·
3/4 cup hot water ·
1/2 lb. marshmallow creme ·
1/2 cup shortening, melted ·
1/4 cup confectioners’ sugar ·
2 cups candied fruit (cherries and pineapple) ·
Nuts ·
Dipping chocolate

How to Make Your Fruit and Nut Easter Eggs.
In a saucepan, cook sugar, syrup, and water to 265 degrees. Add marshmallow creme and beat until almost firm. Add melted shortening, confectioners’ sugar, candied fruit, and nuts. Mix well, shape eggs by hand and dip in the chocolate. The eggs will keep 6 to 8 months. Makes 10 eggs.

World’s Best Chocolate Easter Eggs
Ingredients:
1 cup soft butter
2 tsp salt
4 tsp vanilla
1 can condensed milk (Eagle Brand)
10 cups icing sugar
1 tsp. yellow food coloring
1 lb. semi-sweet chocolate

Method:
Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend until stiff. Dust with brown sugar. Knead til smooth.

Set aside more then 2/3 of mixture. To the remaining mixture add yellow food coloring. Blend in well. Divde yellow and white into 16 or 24 pieces. Shape yellow into ball, mold white around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours.

Melt chocolate in double boiler or in microwave until smooth. Dip eggs in chocolate. (parafin wax may be added and melted with chocolate to prevent chocolate from melting in your hands). Once dipped cool at room temperature. Refrigerate after cool.

When sliced these eggs will have a white cream filling with a yellow filling that appears to be the yolk. They look nice sitting in an Easter basket!!

Hot Cross Buns

2 packages active dry yeast (1/4 ounce each)
1/2 cup warm water*
1 cup warm milk*
1/2 cup sugar
1/4 cup softened butter or margarine
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2 to 7 cups all-purpose flour
4 eggs
1/2 cup dried currents
1/2 cup raisins

Have the water and milk at 110-115 degrees F. In a large mixing bowl, dissolve the yeast in the warm water. Add the warm milk, sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and enough flour to make a soft dough.

Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).

Punch the dough down and shape into 30 balls. Place on lightly greased baking sheets. Cover and let rise until doubled (about 30 minutes). Using a sharp knife, cut a cross (or X) on the top of each roll. Beat the water and egg yolk together and brush over rolls. (You will probably have more than you need, discard the unused egg glaze.) Bake at 375-degree F. for 12 to 15 minutes.

Meanwhile, make icing by combining the last four ingredients. Stir until smooth, adjusting sugar and milk to make a mixture that flows easily.

When rolls are baked, cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.

*1 1/2 cups warm skim milk may be substituted for the milk and water in the roll recipe above.

Easter Crown Bread

3 to 3 1/2 cups all-purpose flour (divided use)
1/4 cup granulated sugar
1 package active dry yeast
1 teaspoon salt
2/3 cup warm milk
2 Tablespoons softened butter or margarine
2 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon anise seed

In a large mixing bowl, combine 1 cup flour, sugar, yeast, and salt. Add the milk and butter and beat with an electric mixer for 2 minutes on medium. Add the eggs and 1/2 cup flour and beat on high for 2 minutes.

Stir in the fruit, nuts, and anise seed, mixing well. Stir in enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).

About 30 minutes before dough has finished rising, color the 5 eggs (leave them uncooked) with non-toxic dyes. When dry, lightly rub them with vegetable oil.

Punch down the risen dough. Divide in half. Roll each half into a 24-inch rope. On a greased baking sheet, loosely twist the two ropes together. Form into a ring and pinch the ends together. Gently split the ropes and tuck the 5 colored uncooked eggs into the openings. Cover and let rise again until doubled (about 30 minutes). Bake in a 350-degree F. oven for 30 to 35 minutes or until a golden brown. Remove from the baking sheet and cool on a wire rack.