I have Alot Of them. I will be listing them on here for you to try. If anyone has ones that i forgot you can add them.
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Celtic Knots. It makes about 18 Knots. 1 package (16 ounces) hot roll mix plus ingredients to prepare mix. 1 egg white. 2 teaspoons water. 2 tablespoons coarse salt.
1. prepare hot roll mix according to package directions. 2. Preheat oven to 375 Degrees F. Spray baking sheets with nonstick cooking spray. Set aside. 3. Divide Dough Equally into 16 pieces. Shape each piece into rope, about 10 inches long. Place on prepared baking sheets. Form into interlocking rings as shown in photo. Moisten ends of rope with a little water where they join, and pinch to seal. 4. Beat egg white and water in small bowl until foamy. Brush onto dough shapes. Sprinkle with coarse salt. 5. Bake about 15 minutes or until golden brown. serve warm or at room temperature.
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Shamrock Smoothies. Makes 2 servings( about 8 ounces each) 1 tablesoon sugar 2 green spearmint candy leaves 2 thin round chocolate mints or choaclate sandwich sookies 1 ripe banana, peeled and cut into cubes. 1 cup ice cubes 3/4 cup apple juice 1/4 cup plain yogurt 1/2 teaspoon vanila extract 1/4 teaspoon orange extract 2 or 3 drops green food coloring.
1. Place small sheet of waxed paper on work surface. Sprinkle with sugar. Place spearmint leaved on waxed paper. Top with second sheet of waxed paper. Roll out leaved to 1/4- inch thickness Cut out 2(1 1/4 x 1- inch) chamrock shapes using small knife or scissors. Press 1 shamrock onto each mint or cookie. Set aside. 2. Place banana, ice cubes, apple juice, yogurt, extracts, and food coloring in blender or food processor. Blend until smooth and frothy. Pour into glasses. Garnish with mints or cookies.
Note: for adults, add 1/4 rum to banana mixture before blending, if desired.
Fill a stemmed whiskey glass with hot water then throw out, refilling it with boiling water. Throw this out, fill the glass somewhat more than half full with coffee and add sugar to taste. Stir to dissolve, then add the whiskey. Pour the cream over the back of a spoon to float on top. Drink the hot liquid through the cool cream. If double cream is not available use lightly-whipped single (whipping) cream.
Hot Whiskey, also known as 'hot Irish' or just 'punch', is a favourite winter drink in Irish pubs.
boiling water 1-2 tsp sugar 1 large measure Irish whiskey slice of lemon 2 or 3 whole cloves
Heat a stemmed whiskey glass as above. Pour in fresh boiling water to more than half full, dissolve sugar to taste, add the whiskey, a slice of lemon and the cloves. Serve at once.
Fill a stemmed whiskey glass with hot water then throw out, refilling it with boiling water. Throw this out, fill the glass somewhat more than half full with coffee and add sugar to taste. Stir to dissolve, then add the whiskey. Pour the cream over the back of a spoon to float on top. Drink the hot liquid through the cool cream. If double cream is not available use lightly-whipped single (whipping) cream.
Hot Whiskey, also known as 'hot Irish' or just 'punch', is a favourite winter drink in Irish pubs.
boiling water 1-2 tsp sugar 1 large measure Irish whiskey slice of lemon 2 or 3 whole cloves
Heat a stemmed whiskey glass as above. Pour in fresh boiling water to more than half full, dissolve sugar to taste, add the whiskey, a slice of lemon and the cloves. Serve at once.
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Country Rhubarb Cake
Both my parents ate this as children, dished straight out of the oven. The fruit and sugar would boil out around the sides, resulting in the gooey, syrupy cake they remember as a heavenly treat. The scone dough is quicker to make than pastry and absorbs the lovely juices better.
Scone dough 340g/120z plain flour 1tsp baking soda pinch salt 50g/ 2oz caster sugar 80g/30z butter 1 egg 175ml/l6fl oz buttermilk
Filling 700g/1lb rhubarb, roughly chopped 200-250g/7-9oz sugar white of 1 egg, whisked caster sugar to dust
Preheat oven to gas mark 4, 180°C, 350°F, and grease a 25cm/10 inch deep pie dish. Sieve flour, baking soda and salt into a mixing bowl. Add caster sugar and rub in butter. In a separate bowl, beat the egg together with the buttermilk and gradually add this to the flour until a dough is formed. Knead lightly on a floured surface and divide dough into two. Roll out one half and use it to line the pie dish. Fill the dish with the rhubarb and sprinkle with the sugar. Roll out the remaining dough to form a pastry lid. Brush the rim of the pastry base with water and put on the lid. Glaze with the whisked egg white and sprinkle with caster sugar. Make steam slits in the lid and bake for 50-60 minutes or until the crust is lightly browned and the fruit is soft. This pie is also delicious if made with apples.
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Potato Bread
Also known as fadge or potato cake, this is delicious hot from the griddle or pan with melted butter and a sprinkling of sugar. It is also a much-loved part of a traditional breakfast.
225g/ 8oz warm cooked potato 1/2 tsp salt 25g/ 1oz butter, melted 50g/ 2oz plain flour Makes 8 Mash potatoes well. Add salt and butter, then work in enough flour to make a pliable dough. Divide the dough in two and rolll out on a floured surface to form two circles 22cm / 9 inch in diameter and 1/2cm/ 1/4 inch in thickness. Cut each circle into quarters and bake on a hot griddle or pan for about 5 minutes or until browned on both sides. Some people like to grease the baking surface, while others prefer a light dusting of flour for a drier effect.
Pratie Oaten For a tasty, textured variation, substitute fine oatmeal for the flour in the recipe above.
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Oatcakes
Oats are one of our oldest natural crops. These unleavened cakes, also known as strones in Ulster and bannocks in Scotland, were originally eaten spread with butter. They were baked on the griddle, then dried out on ornamental 'harnen' stands. Delicious with cheese or honey.
Sift the flour, salt and baking soda into the oatmeal. Melt the butter, margarine or fat in boiling water and add to the dry ingredients. Mix until the mixture is a spongy mass (a little extra water can be used if necessary). Turn mixture on to a surface covered with plenty of dry oatmeal and scatter more on top. Flatten the dough and roll out until 1/2cm/ 1/4inch in thickness, then place a dinner plate on top and trim into a neat circle. Scatter on more oatmeal and rub it in all over the surface. Cut into quarters before baking on either a griddle or in the oven.
Griddle Method Place the oatcakes on a heated griddle or heavy pan over medium heat and bake until they dry out and curl. Then place under a grill at medium heat to cook the top of the oatcakes.
Oven Method Bake at gas mark 4/ 180°C/ 350°F for 20-30 minutes or until dried out.
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Kerry Apple Cake
This cake does not keep very well, but that is not usually a problem, as you can be sure it will disappear very quickly! It is best eaten warm with cream or Greek-style yoghurt, and is also perfect with cheese.
Preheat oven to gas mark 4/ 180°C/ 350°F, and grease and line a 900g/ 2lb loaf tin. Cream butter and sugar. Gradually add eggs and flour. Stir in apples and lemon rind. Pour into the tin and sprinkle with sugar and spices. Bake for 1- 1 1/2 hours.
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Flakemeal Crunchies
This is an updated version of the ever-popular oat biscuit. The special crunch comes from the inspired addition of a coating of demerara sugar.
Preheat oven to gas mark 4/ 180°C/ 350°F, and grease two baking trays. Sift flour, baking soda and baking powder together. Cream together caster sugar, butter and pastry fat. Add egg and mix well, then fold in flour mixture, cereals and coconut. Shape into balls the size of a large walnut, and roll each in demerara sugar. Flatten into rounds, place on baking trays and bake for 20-25 minutes until golden brown.
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Currant Squares
Even in the age of convenience foods, home baking skills are flourishing, though the preference has shifted from large cakes to tray bakes. Here is an unsurpassed favourite, especially when made with a delicate flaky pastry.
Flaky Pastry 140g/ 5oz firm butter or margarine, grated 175g/ 6oz flour pinch salt iced water
Filling 110g/ 4oz butter 80g/ 3oz sugar 225g/ 8oz currants pinch spice 1 lemon, rind and juice 1 large apple, grated 1 slice bread, crumbled Makes 20 --------------------------------------------------------------------------------
To make pastry: freeze butter or margarine for half an hour before grating. Sift flour and salt, then add butter or margarine. Mix into flour with palette knife. Add iced water until a dough is formed. Wrap and chill in fridge. Put all filling ingredients into a saucepan and bring to boiling point. Set aside to cool. Preheat oven to gas mark 6/ 200°C/ 400°F. Roll out half the pastry very thinly and line a Swiss roll tin. Pour on currant filling, spreading evenly, then cover with the rest of the pastry. Glaze with egg or milk and bake for 30 minutes or until light gold in colour. Dust with caster sugar and cut into squares when cool.
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Blackberry Sorbet
A fresh fruit sorbet is a delightfully refreshing culmination to any meal. As a method of preserving the taste of a warm autumn into the depths of winter this simply-made sorbet is second to none. From late August to mid October wild blackberries can be picked from bushes by the side of country roads throughout Ireland. A wet summer followed by a warm, dry autumn will ensure a bumper crop.
Clean the blackberries thoroughly and remove stalks. Liquidise the fruit in a blender and strain through a sieve. Dissolve the sugar in the water and boil for about 5 minutes to make a syrup. Add the blackberries and boil for a further minute. When the liquid has cooled, fold it into stiffly-beaten egg whites. Freeze in an ice-cream machine or in ice cube trays in the freezer compartment of a fridge. If the latter is used, the mixture should be stirred about once an hour to prevent large ice crystals developing.
4 TBSP Pearl barley 1 1/2 lb apples Peeled, cored and sliced
3 TBSP Sugar 3/4 cup heavy cream 1 TBSP lemon juice
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.
2 1/2 lb Parsnips 2 TBSP Butter or bacon fat 1 cup Beef Stock Salt and pepper Pinch nutmeg
Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter or bacon fat and bake for 30 minutes on a low shelf in a moderate oven. (Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips.)
2 1/2 cup Mixed dry fruit--currants, dates & raisins 1 c Boiling black tea 1 Egg, slighty beaten 1 Mixed spice (see note*) 4 tsp Orange Marmalade 1 1/3 cup superfine sugar 2 1/2 cups Self-rising flour
NOTE* (Mixed spices: equal parts of cinnamon, clove, nutmeg, allspice, and mace. Place dried fruit in a bowl, cover with the hot and let soak overnight. The next day, add the remaining ingredientss. and mix well. Preheat oven to 375 F. Pour batter into greased 7' square pan and bake in the center of oven for 1 1/2 hrs. Let cool in the pan on a wire rack. Slice and serve buttered with tea.
In Northern Ireland and in the Republic, BRACK is the Celtic word for salt and is used to mean 'bread'. Barm brack is leavened bread, the word BARM meaning yeast. The term 'barmbrack' for an Irish fruit loaf or cake does not derive from barm or leaven. It is a corruption of the Irish word 'aran breac' (Speckled Bread).
1/2 lb Raw potato 1/2 lb cooked mashed potato 1/2 lb Plain flour Milk (see recipe for amt.) 1 Egg 1 medium onion, chopped fine Salt and pepper
Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper, onion and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon. Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side. Serve with a tart apple sauce: or as part of an Ulster Fry, with bacon, fried sausage, fried eggs, black pudding, and soda bread...
************* An old poem says:
Boxty on the griddle, Boxty in the pan, If you can't make boxty, You'll never get a man.
1 lb Potatoes, sliced 2 medium Parsnips,peeled and sliced 2 medium Leeks 1 cup milk 1 lb Kale or cabbage 1/2 tsp Mace 2 large Garlic cloves, minced 1 tsp Salt 1/2 tsp Pepper 2 TBSP butter 1 bunch fresh Parsley, chopped
Cook the potatoes and parsnips in water until tender. While these are cooking,chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace, garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and butter. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley.
10-12 inch pie pastry 1 Chicken, about 4 lb* 4 1 inch-thick Slices ham steak 4 large leeks, cleaned/chopped 1 large onion, chopped Salt and pepper 1/2 tsp Ground mace or nutmeg 2 cups Chicken stock 1 cup heavy cream
*Jointed, chopped, skinned and de-boned and cooked with salt, garlic, sage, 1 stalk chopped celery, and 1 chopped onion.
In a deep 1 - 1 1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full. Add the stock, then dampen the edges of the dish before rolling out the pastry to the required size. Place the pastry over the pie and press the edges down well. Crimp them with a fork. Make a small hole in the center. Roll out the scraps of pastry and form a leaf or rosette for the top. Place this very lightly over the small hole. Brush the pastry with milk, and bake at moderate heat, 350F, for 25-30 minutes. Cover the pastry with damp greaseproof paper when partially cooked if the top seems to be getting too brown. Gently heat the cream. When pie is cooked, remove from oven. Carefully lift off the rosette and pour the cream in through the hole. Put back the rosette and serve. (This pie forms a delicious soft jelly when cold.)
Put beef in a large pot and cover with cold water. Bring to a boil with the lid off the pot. ADD thyme, parsley and onion.Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Add cabbage, potatoes, and carrots. Simmer for 20-30 minutes until cabbage is cooked. Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce. Horseradish Sauce: Whip cream until it stand in peaks. Fold in mayonnaise and horseradish.
