St. Patrick's Day Recipes
St. Patty's Punch
1/2 gallon lime sherbet
2 liter 7-up or Sprite
Mix sherbet & soda in punch bowl or large mixing bowl with a hand mixer on medium speed until well blended. Serve immediately or chill in the refrigerator.
Irish Cream Bread
1 1/4 cups Water -- very warm
1 package Yeast
1 cup Oats
3 cups Bread flour
1 teaspoon Salt
1/3 cup Honey
2 tablespoons Bailey's irish cream (or to taste)
Put ingredients in pan in order listed, Select "white bread" setting on machine and press Start. The bread doesn't rise much, but the texture is great.
Crockpot Corned Beef & Cabbage
3 lb uncooked corned beef brisket (in pouch with pickling juice is okay)
2 carrots, chopped into 2" pieces
5 small red potatoes, halved
1 onion, quartered
1 small turnip, chopped into 2" pieces
3/4 cup malt vinegar
1/2 bottle (6 oz) Irish stout (Guiness?)
1 tsp mustard seed
1 tsp coriander seed
1 tsp black peppercorns (whole)
1 tsp dill seed
1 tsp allspice (whole)
1 bay leaf
1 small (2 Lb) head cabbage, cut into wedges
In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and turnip in bottom. Add the liquids. Spice rub the brisket. Place on top. Cover and cook on LOW for 8 hours. Add cabbage wedges. Cook an additional 3 hours on LOW. Serve with Coarse Grain Mustard and Horseradish Sauce.
-Horseradish Sauce:
1/2 pint whipping cream
3 Tbsp prepared horseradish
Whip cream until it peaks, then fold in horseradish.
Garlic Mashed Potatoes
1 1/4 pounds Russet potatoes peeled & cut 1/2 inch pieces
1/4 cup Milk
6 large Cloves garlic -- peeled and crushed
1/4 cup Whipping cream
1/4 cup Butter (1/2 stick) -- room Temperature
Place potatoes in medium saucepan. Add enough water to cover potatoes. Add milk and garlic. Bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes. Drain potatoes and garlic, reserving 1/4 cup cooking liquid. Return potatoes and garlic to same saucepan. Add cream and butter and mash until smooth. Thin with reserved liquid, if desired. Season to taste with salt and pepper.
Apple Scones
2 cups flour
1 tsp. baking powder
3/4 tsp. salt
3 tbsp. butter
1/4 cup sugar
1 cup minced apples
1 egg, beaten
2/3 cup milk
2 tbsp. butter (reserve for topping)
2 tbsp. sugar (reserve for topping)
Sift together flour, salt and baking powder. Cut in the butter. Add sugar and apples. Mix in the egg and milk to make a soft dough. Knead until ingredients are well-mixed. Spread in 8" x 12" greased pan, and bake 25 minutes at 450 degrees (Fahrenheit). Cut into 2" x 2" squares when done. Split each square diagonally. Butter. Dust the tops thickly with granulated sugar. Serve warm.
Soften butter, cream sugar into butter once it is soft.
Add egg, milk, juice, vannilla. Mix flour, salt, baking powder.
Add to wet ingredients. Place in fridge for an hour.
Take dough out and roll...cut out shamrock shapes
Bake in 375 degree oven. Bake 8-10 minutes.
Sprinkle with sugar.
Courtesy of The Stallion Store
