U-J "St Patrick's Day Recipes"

Loving culinary *Irish* hugs!

Irish Coffee

1 c coffee, fresh brewed
3 x sugar cubes
3 tbsp Irish whiskey (1 jigger)

Pour coffee into large mug. Add sugar and stir to dissolve. Add whiskey and stir to combine.
Top with whipped cream and serve.

Irish Coffee Balls

3 1/2 cups vanilla wafer crumbs
1 cup finely chopped pecans
1 1.2 cups sifted confectioner's sugar, divided
3 tbsp Instant coffee granules
1/3 cup Irish whiskey
1/3 cup light corn syrup

In a large bowl, combine the cookie crumbs, pecans, and 1 cup of sugar. In a small cup, dissolve coffee granules in Irish whiskey.
Add to dry mixture along with corn syrup, mixing until blende.

Shape mixture into 1 inch balls. Roll in remaining sugar.
Store in air tight container. Makes about 4 1/2 dozen cookies.
Note: Cookies become more flavorful after sitting 2-3 days.

Irish Coffee" Pudding
Servings: 4

6 eggs
8 oz sugar
1 c very strong coffee
1 1/2 oz powdered gelatin
1/3 c Irish whiskey*
10 fl oz whipping cream
3 oz crushed walnuts

( You can also use Irish Mist)

Separate the yolks from the whites of eggs. In a bowl, cream with yolks with the sugar. Heat the coffee until hot but not boiling: add the gelatin and dissolve it in the coffee. Add this mixture to the yolks and sugar. Beat well and put the bowl over a pot of boiling water. Continue beating until mixture begins to thicken. Remove from heat, and when the bowl has cooled a little, place it over cracked ice and continue stirring.

When the mixture is on the point of setting, whip the cream and fold it in. Add the whiskey or Irish Mist. Lastly, fold in the well-beaten egg whites. Pour into a soufflé dish that has a double thickness of parchment paper tied around it: the paper should come up 3 inches above the top of the soufflé dish.

Oil a jam-jar or bottle and press it down into the center of the pudding. Leave to set. Remove the paper collar by easing around the circumference with a knife dipped in hot water.
Remove the jar or bottle, and fill the center with: 1 cup heavy cream, whipped, sweetened with 1 T granulated sugar. You can also decorate the exposed sides of the pudding with crushed walnuts, pressed on with the palm of your hand.

Irish Cream Truffle Fudge

3 cups semisweet chocolate chips
1 cup white chocolate chips
1/4 cup butter
3 cups confectioners' sugar
1 cup Irish cream liqueur
1 1/2 cups chopped nuts
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
4 tablespoons Irish cream liqueur
2 tablespoons butter

Butter a 8x8 inch pan. In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir. Stir in the confectioner's sugar and Irish cream until mixture is smooth.
Stir in nuts.

Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down. In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth.

Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

Pistachio Bread

1 yellow cake mix
1 box instant pistachio pudding
1/4 cup oil
1/2 pint sour cream
4 eggs
1/4 cup water
(tint with green food coloring if desired)
Mix all ingredients with a mixer until blended.

In another bowl mix these ingredients:
1 cup brown sugar
1 cup crushed walnuts or pecans
1 tsp. cinnamon

This makes two loaves. Preheat oven to 350 degrees. Butter pans. Start with a layer of the bread mixture, then sprinkle on the nut mixture, another layer of bread mixture, and at the end sprinkle the top with the nut mixture and marble it all with a knife through the batter. This does not have to be exact as far as the layers as long as you distribute it in both loaves and then marble. Bake for one hour; or when toothpick comes clean.

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 white sugar
1/4 cup Irish cream liqueur

Preheat 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 toothpick 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.

Creme de Menthe Cake

1 Pillsbury white cake mix (with pudding)
1/2 c. creme de menthe liqueur or creme de menthe syrup
1 can Hershey's chocolate
fudge topping

Mix cake mix exactly as directed, except add creme de menthe and mix well. Bake as directed in 8 1/2 x 13-inch pan. Cool.

When cool, pour over top Hershey's chocolate fudge topping. Frost with 1 carton Cool Whip to which you have added 1/3 cup creme de menthe or creme de menthe syrup.

The maraschino syrup or liqueur can be substituted.

End-Of-The-Rainbow Cake

3/4 c butter-flavored shortening
1-1/2 cups sugar
2 eggs
2 teaspoons vanilla
1/4 teaspoon almond extract
2-1/3 cups flour
3 teaspoons baking powder
1 teaspoon salt
frosting of your choice
foil-covered chocolate coins, optional

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 two greased and floured 8-in round baking pans.

Bake at 350 for 30-35 mins or until toothpick 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.

Irish Potato Candy
- makes 5 dozen

A cute little confection that looks just like little potatoes. This kinddoes not contain potatoes; they are made using cream cheese and coconut.

1/4 cup butter, softened
1/2 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 1/2 cups flaked coconut
1 tablespoon ground cinnamon

In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth.
Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.

Shamrock Silk Pie

1 (15 ounce) package frozen prepared pie crusts, thawed
1 (3 ounce) package cream cheese, softened
1/4 cup white sugar
2 tablespoons all-purpose flour
1/2 cup semi-sweet chocolate chips
2 eggs
1/4 cup Irish Mist liqueur
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon Irish Mist liqueur
3 drops green food coloring

Preheat oven to 375F. Prepare pie crust according to package
directions for a filled one crust pie. In a microwave-safe bowl,
microwave chocolate chips until melted. Stir occasionally until
chocolate is smooth.

In a large bowl, combine cream cheese, sugar, and flour. Mix with an electric mixer at medium speed until well blended. Add melted chocolate, eggs, and 1/4 cup liqueur. Mix well. Fold in 1 cup whipped topping. Pour filling into the pie shell. Bake for 30 to 35 minutes, or until knife inserted in center comes out clean. Cool. Combine remaining whipped topping, 1 tablespoon liqueur, and the food coloring. Spread over pie.

Irish Cream Truffle Fudge
- makes 24 pieces

Butter a 8x8 inch pan.
In the top half of a double boiler melt the 3 cups semisweet
chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir. Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.

In the top half of a double boiler melt remaining chocolates until
soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

Happy St Patrick's Day

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