...Sprinkled with Love...
4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2/3 cup butter
1-1/4 cup half-and-half
1 egg, slightly beaten
1/2 cup raisins
Additional half-and-half
Additional sugar
Combine the first 5 ingredients in a large bowl;
stir well. Cut in butter with a pastry blender
until mixture resembles course meal. Combine
1-1/4 cups half-and-half, egg, and raisins;
grandually add to four misture, stirring just
until dry ingredients are moitened. Turn dough
out onto a lightly floured surface and knead
lightly 4 to 5 times.
Divide dough in half. Roll each half into an 8"
circle. Transfer to a greased baking sheet.
Cut into 8 pir-shaped wedges; seperate slightly.
Brush scones with additional half-and-half and
sprinkle with sugar. Bake at 400 for 16 to 18
minutes or until golden brown. Serve warm or
at room temperature with assorted jams or
flavored butters. Yields: 16 scones
1-1/2 cups vinegar
1 cup water
3/4 cup sugar
1 (2") piece fresh ginger, peeled
1 teaspoon salt
4 cups chopped green pepper
4 cups chopped sweet red pepper
4 cups chopped sweet yellow pepper
1-1/2 cups chopped onion
Combine first 5 ingredients in a Dutch oven; bring
to a boil. Reduce heat, cover, and simmer 15 minutes
Remove and discard ginger. Add remaining ingredients,
stir well. Bring to a boil; reduce heat, cover, and
simmer 15 minutes.
Spoon mixture into hot sterilized jars, leaving 1/4"
headspace. Remove air bubbles and wipe jar rims.
Cover at once with metal lids and screw on bands.
Process in boiling-water bath 5 minutes.
Yields: 12 half-pints.
IRISH BREAD PUDDING
Ingredients:
3 eggs
2 cups milk
1 teaspoon vanilla
2 tablespoons sugar
butterscotch sauce (ready-made)
1/2 loaf of good-quality white bread
2 tablespoons raisins
1 tablespoon Irish whiskey
Directions:
Combine eggs, milk, vanilla, and sugar in a mixing
bowl. Break bread into chunks or cut into cubes.
Add
bread to egg mixture along with raisins and whiskey
(optional). Preheat oven to 350 degrees. Pour
mixture
into a buttered 1 1/2-quart baking dish. Bake until
top is golden-brown and puffy (Approximately 40
minutes). Serve warm with a dab of butterscotch sauce.
Despite its name, plum cake contains no plums.
8 oz. butter
8 oz. sugar
3 eggs
3/4 tsp. almond extract
3 Tbsp. Lyle's Golden syrup
3 oz. finely ground almonds
4 cups unbleached white flour
1 tsp. baking soda
pinch salt
12 oz. milk
2 cups sultanas (golden raisins)
2 1/2 cups currants
Grated rind of 3 oranges
Grated rind of two lemons
Cream butter with sugar until fluffy. Add the eggs,
one at a time and beating well after each addition.
Beat in the syrup, almond extract and ground almonds.
Reserving 1/2 cup of the slour, sieve the remainder
with baking soda and salt. Add flour mixture to butter
mixture alternately with the milk, beating well after
each addition. Coat sultanas and currants with
reserved flour and fold into batter along with grated
peels. Mix well and pour into a well-buttered tube
pan, distributing batter evenly. Bake at 300 deg. F. 1
1/2 to 1 3/4 hours. Let pan cool for 45 minutes, then
turn out onto wire rack to further cool.
COLCANNON
1 lb. kale
1 1/2 lb. potatoes
8 Tbsp. butter
1 cup finely chopped leeks
Salt and freshly ground pepper
1/2 cup finely chopped onions
1/2 - 3/4 cup light cream
1 Tbsp. finely chopped parsley
Wash, trim, and blanch kale. Drain, gently squeeze out
water, and chop finely. Set aside. Peel potatoes; boil
in salted water.
Meanwhile, heat 2 Tbsp. butter in a skillet and gently
stew the leeks until tender, 5 - 10 min. Add the
chopped kale and saute over high heat, stirring to
evaporate excess moisture. Turn the heat to low, add 2
Tbsp. of the butter and slowly cook the leeks and kale
for 5 - 10 min. longer. Season with salt and pepper to taste.
In a small skillet, brown the onions in the remaining
butter. When the potatoes are tender, drain and mash
them. Whip in the kale and leek mixture and one tsp.
salt. Heat cream and gradually beat in until mixture
is smooth, creamy, yet firm. Season with salt and
pepper. Reheat if necessary and mound in a hot dish.
Make a depression in the center and pour the browned
onions and butter in the well until they spill over
the side. Sprinkle with the chopped parsley.
BLACKBERRY DUMPLINGS
1 qt. Fresh or frozen blackberries
1 cup Plus 1 tbsp. sugar
3/4 tsp. Salt, divided
1/2 tsp. Lemon extract
1 1/2 cup All-purpose flour
2 tsp. Baking powder
1/4 tsp. Ground nutmeg
2/3 cup Milk - (Cream or whipped cream optional)
Preheat oven to 400 degrees. In a Dutch oven, combine the blackberries,
1 cup sugar, 1/4 ts salt and lemon extract. Bring to a boil.
Reduce heat and simmer for 5 minutes. In a mixing bowl,
combine the flour, baking powder, nutmeg, 1 tbsp.
sugar, and remaining salt. Add the milk. Stir just
until mixed. Dough will be very thick. Drop by
tablespoonfuls into six mounds onto the hot blackberry mixture.
Bake at 400 degrees for 35 to 45 minutes. Serves 6.
Variation: Substitute a 9 inch pie crust for the dumpling mixture.
BOURBON CHICKED
1 Chicken cut up or
1 1/2 Lbs boneless chicken breast
GLAZE
1 cup Jim Beam Bourbon whiskey
1/2 cup Dark brown sugar
1 cup Ketchup
2 tsp. Worcestershire sauce
1/4 cup White vinegar
1 tbs. Fresh lemon juice
3 Cloves garlic, minced
1/2 tsp. Dry mustard
Salt and pepper to taste
Combine Bourbon, sugar, ketchup, sauce, lemon juice,
garlic, salt and pepper and brush chicken with thin
coating of glaze and place on grill. Continue to baste while turning chicken.
CREME BRULEE...mmmm *s* my favorite
5 egg yolks
1 cup plus 6 tbsp. sugar
1 tbsp. vanilla extract
2 cups heavy cream
6 tbsp. sugar
Preheat the oven to 300 degrees.
Mix the egg yolks, sugar, and vanilla in mixing bowl and set aside.
Heat the heavy cream until it reaches its boiling
point and whisk slowly into egg mixture.
Cook over a double boiler until it starts to thicken.
Pour the mixture into ramekins. Set in a water bath and
bake for 1 hour. Remove and place in refrigerator for 2-3 hours or until set.
Sprinkle 1 tbsp. of sugar on top of each brulee and
place under broiler until browned. Serves 6.
2 cups unbleached flour
1 cup whole wheat pastry flour
3/4 cup wheat bran
1/4 cup oat bran
2 Tbsp sugar
1 egg, beaten
2 cups (16 oz.) buttermilk
2 Tbsp. unrefined canola oil
2 tsp baking powder
1 tsp. baking soda
Mix dry ingredients in bowl; add milk, oil, and the
beaten egg. Stir just until blended. Place in a
greased and floured tin and slash top of dough with a
knife to make an "X" in the center. Bake in a 400
degree oven for 30 minutes. Lower heat to 350 degrees
and bake an additional 15 minutes. Leaving bread in
oven, turn heat off and let stand 15 minutes more.
Turn onto a rack to cool.
More coming soon...*s*
These faeries show some of my Irish Favorites...*s*
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