Welcome to my Happy St. Patrick's Day web site. You will find a little something for everyone here. Enjoy!!!
The background music you are listing to.
Danny
Boy
Oh, Danny Boy, the pipes... the pipes are calling,
From glen to glen and down the mountain side.
The summer's gone and all the leaves are falling,
Tis you, Tis you must go and I must bide.
But come ye back, when summer's in the meadow,
and all the valley's hushed and white with snow.
And I'll be here in sunshine or in shadow,
Oh, Danny Boy, Oh, Danny Boy, I love you so!
But when ye come, and all the flowers are dying
If I be dead, as dead I well may be.
Then come and find the place where I am lying,
And kneel and say an Ave there for me.
And I shall hear, though soft your tread above me,
And all my grave will warmer, sweeter be.
And you shall bend, and tell me that you love me,
And I shall rest in peace until you come to me.
Recipes to put you in the spirit of St Patrick's Day
Clover Chip
Cookies
1-1/4 cups (300 mL) firmly-packed brown sugar
3/4 cup (175 mL) Golden Crisco Shortening
2 tbsp (30 mL) milk
1 tbsp (15 mL) vanilla
1 egg
1-3/4 cups (425 mL) all-purpose flour
1 tsp (5 mL) salt
3/4 tsp (3.75 mL) baking soda
1-1/2 cups (375 mL) green candy-coated chocolate pieces
1. Pre-heat oven to 375°F (190°C). Place sheets of foil on countertop for cooling cookies.
2. Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in candy-coated pieces.
4. Drop rounded tablespoonfuls (15 mL) of dough 3 inches (7 cm) apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375°F (190°C) for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Makes: About 3 Dozen Cookies
Leprechaun Oatmeal
Cookies
Cookies:
3/4 cup (175 mL) Golden Crisco Shortening
1-1/4 cups (300 mL) firmly-packed light brown sugar
1 egg
1/3 cup (75 mL) milk
1-1/2 tsp (7 mL) vanilla
3 cups (750 mL) quick oats, uncooked
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cinnamon
1 cup (250 mL) golden raisins
1 cup (250 mL) coarsely chopped walnuts
Frosting:
1/4 cup (60 mL) Crisco Shortening
2 cups (500 mL) icing sugar
3 tbsp (45 mL) milk
1/2 tsp (2 mL) vanilla
1-1/2 cups (375 mL) sweetened flaked coconut
Green food colour
1. Pre-heat oven to 375°F (190°C). Grease baking sheets with shortening. Place sheets of foil on countertop for cooling cookies.
2. For cookies, combine shortening, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended.
3. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts.
4. Drop rounded tablespoonfuls (15 mL) of dough 2 inches (5 cm) apart onto prepared baking sheet.
5. Bake one baking sheet at a time at 375°F (190°C) for 10 to 12 minutes, or until lightly browned. DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
6. For frosting, combine shortening, icing sugar, milk and vanilla in medium bowl. Beat at low speed of electric mixer until well blended. Scrape bowl. Beat at high speed for 2 minutes, or until smooth and creamy.
7. Mix a few drops food colour with 1/2 teaspoon (2 mL) water. Place coconut in medium bowl. Add liquid and toss until colour is evenly distributed. Add additional drops food colour if darker shade preferred. Top cookies with frosting. Sprinkle with tinted coconut.
Makes: About 2-1/2 dozen cookies
Irish Coffee"
Cake
--CAKE--
4 oz Butter, at room temperature
4 oz Granulated sugar
2 Eggs
4 oz Self-raising flour
2 T Coffee essence**
-IRISH COFFEE SYRUP-
150 ml Strong black coffee
4 oz Sugar (for coffee syrup)
4 T Irish whiskey
--ICING--
150 ml Heavy whipping cream
Confectioners'sugar to taste
1 T Whiskey, or to taste
Chopped nuts*
*Or grated chocolate. **This is a concentrated, liquid coffee easily found in Ireland, but probably not in the States. I would dissolve 2 T of a good instant coffee (Taster's Choice or something similar) in an equivalent amount of water, and use that. -- Grease and flour an 8-inch cake pan (preferably a springform cheesecake pan). Preheat oven to 350F. Cream thebutter and sugar until light and fluffy, then beat in the eggs, adding a little flour and beating well after each addition. Stir in the coffee essence, and mix thoroughly. Turn the mixture into the prepared pan, and bake for 35-40 minutes until springy to the touch. Turn out and cool on a wire rack. . To make the Irish coffee syrup, put the coffee and sugar into a small pan and bring up to the boil, stirring to dissolve the sugar. Then boil for 1 minute. Remove from heat and add the whiskey. . Wash and dry the pan the cake was baked in, and return the cooled cake to it: then pour the hot coffee syrup all over it. Leave in a cool place for several hours, then turn out. Whip the cream until it's thick, sweeten slightly with confectioners' sugar, and add whiskey to taste. Spread the cake with the whipped cream and chill for an hour before sprinkling with chopped nuts or grated chocolate.
St Patrick's Day Links
|
Kiss the blarney Stone | |
The Vanishing Leprechaun |
|
Go Network St Patrick's Day | |
Online Greetings |
|
Kate.Net wearing Green | |
Wee bit of fun |
May the luck of the Irish be with you with you all year!!!
