Ham, Egg & Cheese Breakfast Rolls I haven’t made these yet, but they are on the agenda for the next weekend. They look really good and would probably be a great way to use some leftover ham if you didn’t want to buy any deli […]
Month: March 2019
Toasted Walnut Bread
I know! You all are probably thinking that this should have been in my Christmas recipes. It’s good any time of the year.
- 2 cups flour
- ⅓ cup sugar
- 1 Tbsp. baking powder
- ½ tsp. salt
- 1 egg, beaten
- 1 cup milk
- ⅓ cup vegetable oil
- 2 cups coarsely chopped walnuts, toasted*
- Grease the bottom and ½-inch up the sides of an 8 x 4 x 2-inch loaf pan; set aside. Preheat oven to 350 degrees F.
- In a large bowl, stir together flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.
- In a medium bowl combine the egg, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy). Fold in nuts. Spoon into prepared pan.
- Bake for 50 to 55 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool.
- *Toasting nuts: Bake in 350 degree F. oven for 5 to 10 minutes or until a light golden brown. Stir once or twice while baking.
1/2 cup butter, softened
3/4 cup sugar
1 can (5 ounces) evaporated milk
1 tsp. vanilla
2 cups butternut squash, cooked
1/2 cup crisp rice cereal
1/4 cup brown sugar
1/4 cup pecans, chopped
2 Tbsp. butter
Cream butter and sugar; beat in eggs, milk & vanilla. Stir in squash. It’ll be thin.
Pour into greased 11 x 7 x 2-inch pan. Bake uncovered at 350 degrees F. for 45 minutes or until set.
Combine topping. Sprinkle on casserole. Return to oven for 5 to 10 minutes or until bubbly.
Irish Potato Candy
These are so good! They’re easy to make and it makes up quite a bit.
- 2 tbsp ground cinnamon
- ¼ cup butter softened
- 4 oz cream cheese softened
- 1 tsp vanilla extract
- 16 oz powdered sugar about 4 cups
- 7 oz sweetened flaked coconut 2½ cups
- Line a large baking sheet with parchment paper and add ground cinnamon to a small bowl. Set both aside.
- Using a stand mixer (or hand mixer + large bowl), cream together butter and cream cheese on medium-high speed until smooth, about 5-7 minutes.
- Reduce mixer speed to low. Add vanilla extract, then beat for 30 seconds.
- Keeping speed on low, slowly scoop in powdered sugar, adding about ⅓ to ½ cup at a time and beating thoroughly between each addition.
- Turn off mixer and remove bowl. Pour in flaked coconut and use a spatula (or your hands) to knead the ingredients together.
- Using a 1 teaspoon cookie scoop, scoop out dough and roll it between your hands to form a ball. Drop the ball in the small bowl of cinnamon and roll to coat. Place finished candy ball on prepared baking sheet. Repeat this step until all dough has been used.
- Place dough in the freezer and let chill for 1 hour or until the candy has set. If desired, roll candy in cinnamon again for a fresh, powdery coat.
- Serve candy immediately. Candy can be stored in a sealed container in the refrigerator for up to 5 days.
Irish Coffee Cake Scones
I love these for breakfast. They’re just right with coffee or tea.
- Coffee Cake Topping
- ⅓ cup butter
- ⅓ cup chopped walnuts
- ⅜ cup brown sugar (or ¼ cup plus 2 tablespoons)
- 2 tablespoons white sugar
- 3 tablespoons flour
- ⅛ teaspoons salt
- 2½ cups all purpose flour
- ¼ cup dark brown sugar
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup raisins
- ½ cup cold butter, cubed
- 3 eggs
- ½ cup buttermilk (or thick sour milk)
- 2 teaspoons almond extract
- 2 tablespoons milk
- 2 tablespoons flour, set aside
- Coffee Crumb Mixture
- Add all ingredients into a bowl. Mix together, using a fork, until butter is fully incorporated.
- Preheat oven to 425 degrees. Whisk together one egg and two tablespoons of milk for the egg wash and set aside.
- Whisk flour, sugars, baking powder, salt and nutmeg in a large bowl until thoroughly combined.
- In a medium bowl, whisk other two eggs, almond extract and buttermilk.
- Using a fork or a pastry cutter, incorporate the butter into the flour mixture until medium sized crumbs appear. Stir in the raisins. Do not over mix.
- Add buttermilk mixture to the dry mixture and stir until the dough starts to stay together.
- On a cutting board, place the two tablespoons of flour on the surface. Turn dough out onto the surface. Cut the dough into two equal halves. If necessary, knead each portion of the dough to keep it together. Try not to knead the dough too much or it'll get tough.
- Using your hands, shape each half into a circle, about 5 inches in diameter and 1 inch tall. Cut each circle into six wedges.
- Carefully move each scone onto a baking sheet lined with parchment paper.
- Brush tops of scones with egg wash mixture. Add coffee crumb mixture by the tablespoon on top of each scone.
- Bake for 15-17 minutes. Serve immediately or allow to cool and store in an airtight container.
Guinness Irish Stew
My mother would usually make this with lamb. But here in Texas lamb is quite expensive. So, I usually make it with beef. It’s good no matter what you use.
- 3 tbsp olive oil
- 2 lbs lamb shoulder or beef chuck cut into 2 inch chunks
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 onion large chopped (white or brown)
- 3 leeks
- 3 garlic cloves minced
- 3 tbsp flour
- 22 oz Guinness Beer (See Note 1 and 2)
- 2 cups beef broth
- 4 carrots peeled and cut ½" pieces
- 2 potatoes peeled and cut into 2" pieces
- 3 sprigs thyme or sub with 1 tsp dried thyme leaves
- Peel and cut up carrots and potatoes, mince garlic. Trim root end off leeks, strip off tough greens. Cut leeks lengthwise and rinse any grit off under water. Slice into ½" pieces. Cut the lamb into 2" chunks. Pat dry and sprinkle with kosher salt and pepper.
- Heat 2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add lamb in batches and brown well all over. Remove to plate and repeat with remaining lamb. Set aside.
- Lower heat to medium and add remaining tablespoon of olive oil. Add onion and leek, cook for 3 minutes until softened, then add garlic, cook 2 minutes. Stir flour into the vegetable mixture and cook for 3 more minutes.
- Add Guinness beer (See Note 1 and 2), stirring and scraping up browned bits on bottom of pan then add beef broth.
- Return browned lamb to the pot, including any juices, along with carrots, potatoes and thyme tied with kitchen twine.
- If lamb and vegetables are not fully covered add enough water to do so. Cover, bring to a boil, stir then lower heat so it is bubbling gently. Cook 2 hours then remove lid and simmer for 30 minutes more until lamb falls apart and the sauce has reduced and thickened.
- Season with salt and pepper to taste. Remove thyme bundle and serve with crusty bread.
- Substitute Guinness beer using 2½ cups water mixed with 2 beef boullion cubes and 1 tablespoon Worcestershire sauce. Not the same, but will due. See below regarding alcohol burned off if concerned.
- When slow-cooking food in beer at a low simmer for several hours most of the alcohol will evaporate away. The boiling point of alcohol is 173°F which is lower than that of water, 212°F.