St.Patrick's Day Recipes,Recipes for St.Patrick's Day,Recipe Ideas,Patricks Day Cooking

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	Barm Brack

Cream the yeast and the sugar and allow to froth up in the milk, which should be at blood heat. Sieve the flour, caster sugar and spice and rub in the butter. Make a well in the centre and add the yeast mixture and the egg, beaten. Beat with a wooden spoon for about 10 minutes until a good dough forms. The fruit and the salt should be worked in by hand; the gold ring wrapped in greaseproof paper should then be added, and the whole kneaded. Put in a warm bowl, cover and allow to rise in a warm place for about an hour until doubled in size. INGREDIENTS 1/4 pt/ 125 ml/ 1/2 cup lukewarm milk 1 tsp sugar 1 tsp fresh yeast 8 oz/ 250 g/ 2 cups plain flour 1 tsp mixed spice, pinch salt 1 egg, 3 tbsp butter 6 oz/ 200 g/ 2 cups mixed fruit (currants, sultanas, raisins, candied peel) 1 gold ring (in greaseproof paper) 2 oz/50 g/2 tbsp caster sugar Knead lightly and place in a lightly-greased 7 in /15 cm diameter cake tin and allow a further 30 minutes rising time. Bake near the top of a pre-heated oven at gas mark 6, 400�F, 200�C for 45 minutes. On removing from the oven the brack can be glazed with a syrup made from 2 tsp sugar dissolved in 3 tsp boiling water.

	Eatin' o' the Green

Ingredients 1 cup low fat sour cream 1 cup low fat mayonnaise 1/4 cup green onions, finely chopped 1 10 oz package frozen chopped spinach, thawed and drained 1 8 oz can water chestnuts, drained and finely chopped Cut-up vegetables, whole wheat or sourdough bread cubes, or whole wheat crackers Materials Medium bowl Serving bowl and platter Directions Combine sour cream, mayonnaise, and green onions in bowl. Blend thoroughly. Stir spinach and water chestnuts into sour cream mixture. Cover and refrigerate two hours or more. Serve dip in bowl with platter of veggies, bread, or crackers. Variation: Place the dip in individual dessert cups and serve it to your guests with their own plates of dippers. Practical Tip: The longer you refrigerate the dip, the better the flavors blend.

	St. Patrick's Day Cookie Pops

Ingredients 20 vanilla wafer cookies 1/2 cup peanut butter 1 12-ounce bag white chocolate chips green and yellow gumdrops green Dots green and yellow Nerd candies Cake decorating writer gel in green, yellow, red, orange, and black 1 tube of green cake decorator frosting with tip green and yellow decorator sugar green food coloring ice cream or lollipop sticks wax paper or paper plates Instructions Spread peanut butter onto the flat side of the cookies. Place an ice cream stick into the peanut butter on half the cookies. Top with another cookie so the stick is sandwiched between the two cookies. Melt chocolate chips in the microwave, one minute, then in 20 second increments, stirring until smooth. Before melting, seperate the white chips into two bowls. After melting, add a few drops of green food coloring to one of the bowls of white chips to make green chocolate. Dip cookie pops in the melted chips, covering completely. Sprinkle with green and yellow sugar and lay or stand on waxed paper or paper plates. Place in refrigerator to chill. Fun Variations Leprechaun After coating with white chocolate, dip top of pop into green sugar. Slice two yellow gumdrops to make beard. Allow to dry on wax paper. Use black and red decorator gel for eyes and mouth, and for trim on hat. Rainbow with Pot of Gold After coating with white chocolate, cut a green Dot in half lengthwise, adhere to chocolate. Before chocolate has a chance to dry, place 3-5 yellow candy nerds "in" pot. Create a rainbow with various colored decroator gel. Shamrock After coating with white chocolate, sprinkle with yellow decorator sugar, then draw on a shamrock using green cake decorator icing. Four Leaf Clover After coating with green chocolate, use green sliced gumdrops to create clover leaves. Slice a small strip out of remaining gumdrop for stem. Use a green candy Nerd for the center of the clover. Note: Another variation is to use vanilla or chocolate frosting instead of peanut butter for the filling. These can also be made without sticks. Use one stick to be able to dip the cookies in chocolate and roll in sprinkles, then remove the stick and put on wax paper or paper plates, then chill.

	Cupcakes

One of the easiest treats to dress up for holidays and birthdays is the cupcake. All you need is food coloring, cake decorator gel and frosting, and a little imagination. Ingredients your favorite box cake, any flavor chocolate icing (recipe below) green decorator gel green decorator frosting green & white sprinkles green sugar cupcake liners Prepare cake mix as directed. If desired, you can make green cupcakes by adding a few drops of green food coloring to a prepared white mix. Put cupcake liners into muffin tin and fill liners as directed on box cake mix. Bake as directed and allow to cool thoroughly before frosting and decorating. Prepare the chocolate icing by following the recipe below. Chocolate Icing 6 tbsp butter or margarine 3/4 cup unsweetened cocoa powder 2 2/3 cups confectioner's sugar, sifted 1 tsp vanilla 1/3 cup milk Cream butter and vanilla in a small bowl with mixer and medium-low speed. Mix until completely creamed together. Alternating, add cocoa and confectioner's sugar, beating at medium speed until creamy. Add some of the milk with the remaining sugar and cocoa until you reach desired consistency. You will use all the cocoa and sugar, but may not use all the milk, depending on your desired consistency. Set aside. Decorate That's really not much to decorating cupcakes, especially in the eyes of your admiring children. Just a dollop of frosting is artistic enough for them! Here are a few simple tips that will help you decorate your holiday cupcakes. Sprinkles - Open the container, hold frosted cupcake upside down and dip into the sprinkles. Another option is to roll the outer edge of the cupcake in the sprinkles. Sugar - Using decorator sugar, follow the same instructions as the sprinkles. The green sugar creates a sparkling blanket effect that is very eye catching! It almost appears to be velvety. Decorator Gel - Use gel to draw on a shamrock. Shamrocks are simple, think of them as three heart shapes, all three meeting in the middle with their bottom tips. Then simply add a stem. Combinations - Roll the edges in sprinkles and dip the center in sugar, or vice versa. Or dip edge and decorate center with gel. Be sure to store your cupcakes in a tightly covered container so they do not harden or go stale. That is, if they last that long!

	St. Pat's Goodies

Leprechaun's Shake 1 cup skim milk 2 scoops vanilla nonfat frozen yogurt 1 teaspoon peppermint extract 2-3 drops green food coloring Pour all ingredients into a blender and whirl until smooth and green. Serve with a shamrock. Rainbow Gold 1 quart vanilla nonfat frozen yogurt, divided among three bowls Yellow, red, and blue food coloring 4 parfait glasses One at a time, blend the three bowls of frozen yogurt with one food coloring in a blender just until yogurt is tinted and soft. Place a layer of yellow yogurt in each parfait glass. Then add a layer of blue, and finally a layer of red. Rainbow Ribbons Assorted fruit in the colors of the rainbow: Red - watermelon balls, strawberries, or cherries Orange - orange sections, cantaloupe balls, mango, or papaya Yellow - pineapple cubes or banana slices Green - green grapes, honeydew melon balls, or kiwi fruit slices Blue - large whole blueberries Purple - purple grapes or cubed plums Skewers Clean and cut fruit and place in separate bowls if you want the kids to make their own Rainbow Ribbons. Place fruit on skewers in order listed to make a rainbow. Leprechaun Footprints 1 cup whole wheat flour 1 cup white flour 1 tbsp baking powder 1/2 tsp salt 1 tbsp light brown sugar 1/4 cup margarine, melted 1 beaten egg 1 1/4 cups skim milk 1/4 cup finely chopped pecans vegetable oil spray Combine flours, baking powder, salt, and sugar in a bowl. Add margarine, egg, and milk and stir with a fork until moistened. Stir in pecans. Drop batter in peanut shapes onto a hot griddle with sprayed with vegetable oil spray. Carefully drop five small dots of batter at one end to make toes (use a turkey baster if desired). Cook until golden brown on both sides. Serve with maple or berry syrup, fruit puree, or jam

	Fried Bread

A simple but tasty way to use up your old bread and grease. This is my idea of how fried bread should be made. A word of warning though, it may be detrimental to your health if you attempt this recipe. Ingredients Old or fresh bread Left over grease from rashers, sausages, kidney, liver etc Cooking Melt the grease in a solid bottomed pan Dip each slice of bread into the grease and allow it to soak up the grease. Place each slice of bread on a plate Turn up the heat on the pan Place each grease soaked slice back in the pan until golden brown Garnish with salt Pour a cup of tea and enjoy each unhealthy slice

	Irish Stew

Ingredients Best end neck chops no fat, bone or gristle (Mutton) Potatoes Onions Parsley & thyme mixes Salt & Pepper Cooking Cut meat into medium pieces Peel and slice potatoes Peel and slice onions Layer of potatoes in pan add herbs, salt and pepper Layer of Meat Layer of Onions Repeat as long as ingredients last Cover with water Cover with foil then lid Simmer as long as you like or until every thing is cooked.

	Pea And Ham Soup

This soup is made with dried peas; these generally have to be soaked overnight, though it is possible to buy some that need only a few hours' immersion. It is slightly less trouble to make the soup with split peas - which have no skins - and here there is a choice of green or yellow. Although there is no difference in the taste, the latter give the soup a pleasant golden colour Ingredients 1 Ib/ 500 g/ 2 cups dried peas or split peas 4 oz/ 125 gl 1/2 cup diced pieces of cooked ham or a ham bone 1 large onion and a little fat (optional) 3 pts/ 1 1/2 lr/ 6 cups ham stock or water cream (optional) parsley (optional) seasoning (serves six) Soak the peas as directed on the packet. Chop the onion, if used, and soften in a little fat over a low heat. Add the peas and water or stock and the ham bone if used. Cook gently until the peas are soft - about an hour. Remove the bone and strip off any meat. This should be cut into small dice and reserved. Puree the peas in a blender or pass through a sieve. Adjust the seasoning. Add the diced ham and serve with a swirl of cream or a sprinkling of chopped parsley on top.

	Porter Cake

Porter is a type of dark Irish beer, not now as widely available as it once was. It is not as strong as stout but Guinness, Murphy's or other Irish stout can be substituted in this recipe if mixed fifty-fifty with water. This cake is quickly and easily made and, though it tastes good fresh from the oven, it is best kept for about a week in an airtight tin Ingredients 1/2 pt/250 ml/1 cup porter 8 oz / 250 g/ 1 cup butter 8 oz/250 g/ 1 cup brown sugar 2 lb/ 1 kg/ 6 cups mixed dried fruit (equal quantities currants, raisins, sultanas with about half as much mixed peel) 1 1/4 Ib/ 1/2 kg/ 4 cups plain flour 1/2 tsp baking soda 1 tsp mixed spice grated rind from one small lemon (optional) 3 medium eggs Melt the butter and sugar in the porter in a saucepan. Add the fruit and simmer for 10 minutes. Allow to go cold and add the sieved flour, baking soda, spices and lemon rind. Beat the eggs and mix in with a wooden spoon. Pour into a greased and lined 9 inch/ 25 cm cake tin and bake on the middle shelf of a pre-heated oven at gas mark 3, 325�F, 160�C for about 1 3/4 hours. To test the cake, push a skewer into the centre; if ready, the skewer will come out clean. Allow the cake to cool in the tin.

	Rabbit Stew

Take one garden-variety rabbit (free from whatever virus they are using now to kill them) pop it in a pot with veggies and hey presto Rabbit Stew. Ingredients 1 rabbit 2oz Butter or marge A couple of onions A few mushrooms A bunch of carrots Parsley and Thyme 1/2 litre stock Cooking Cut rabbit into manageable pieces Fry rabbit in pan using butter or marge for a couple of minutes Place remaining ingredients in a large saucepan (hold the mushrooms) Add stock Add Rabbit Cook for 1 to 1 1/2 hours When cooked add the mushrooms

	Boxty

Ingredients 1/2 kg raw potatoes 4 cups of flour Salt & pepper 1/2 cup cooked mashed potatoes 1/4 cup of melted butter or bacon fat. Cooking Peel raw potatoes and grate into a cloth. Squeeze and catch liquid in a bowel. Mix the grated potatoes with the mashed potatoes. When the starch has gone to the bottom of the potato liquid pour of water and put starch on potatoes. Mix well sieve in flour, salt and pepper. Add melted butter or fat. Knead on a floured board. Shape into cakes. Cook on a greased baking sheet in a moderate oven.