Gur Cake Here’s another recipe I haven’t tried yet. But, I’m planning on it. It sounds really good. Gur Cake Recipe Type: Dessert Cuisine: Irish Author: Marsha Powell Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: 8 Ingredients 12 ounces […]
Irish Potato Pie I haven’t made this yet, but I fully intend to before St. Patrick’s Day. I think it would be great with a meatloaf. Irish Potato Pie Recipe Type: Side Dish Cuisine: Irish Author: Marsha Powell Prep time: 15 mins Cook time: 55 […]
Irish Potato Candy
These are so good! They’re easy to make and it makes up quite a bit.
- 2 tbsp ground cinnamon
- 1/4 cup butter softened
- 4 oz cream cheese softened
- 1 tsp vanilla extract
- 16 oz powdered sugar about 4 cups
- 7 oz sweetened flaked coconut 2 1/2 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 1/3 to 1/2 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 Potato Bread This is one I haven’t tried yet, but I think I will before St. Patrick’s Day. It sure looks good! Irish Potato Bread Recipe Type: Bread Cuisine: Irish Author: Marsha Powell Prep time: 40 mins Cook time: 20 mins Total time: 1 […]
Irish Honeycomb Candy (Yellow Man) I’ve never had this, but it looks like it would be easy to make. I like the part where you would have to break it up with a hammer. Irish Honeycomb Candy Recipe Type: Candy Cuisine: Irish Author: Marsha Powell […]
Irish Coffee Cake Scones
I love these for breakfast. They’re just right with coffee or tea.
- Coffee Cake Topping
- 1/3 cup butter
- 1/3 cup chopped walnuts
- 3/8 cup brown sugar (or 1/4 cup plus 2 tablespoons)
- 2 tablespoons white sugar
- 3 tablespoons flour
- 1/8 teaspoons salt
- 2 1/2 cups all purpose flour
- 1/4 cup dark brown sugar
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup raisins
- 1/2 cup cold butter, cubed
- 3 eggs
- 1/2 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.
Cork Country Irish Bread I love it when St. Patrick’s Day rolls around. There’s so many great recipes. Of course, you don’t have to wait for St. Patrick’s Day. This is another recipe for Irish Soda Bread. Cork County Irish Bread Recipe Type: Bread Cuisine: […]
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. Guinness Irish Stew Recipe Type: Stews Cuisine: Irish Author: Marsha Powell Prep […]
More Irish recipes for you. This one is really good. It’s a nice moist meatloaf. I usually serve it with macaroni & cheese and a green veggie.
- 1 lb ground pork
- 1 1/2 lbs ground beef lean
- 1 cup onion diced small
- 3 cloves garlic minced
- 2 tbsp fresh parsley finely chopped
- 2 tsp thyme
- 1 egg
- 1 1/4 cup shredded Irish cheddar
- 1 cup rolled oats
- 1/2 cup stout, possibly increase amount by 1-2 tbsp
- 1 tsp sugar
- 2 tsp cumin
- 1 1/2 tsp salt
- 1/2 tsp pepper
- cooking oil to grease parchment paper lined loaf pan
- Heat the oven to 350°F.
- Line a 5 x 9.5 inch loaf pan (or similar) with parchment paper and grease it well with cooking oil. Set aside.
- In a large mixing bowl combine the ground pork, ground beef, egg, shredded Irish cheddar, onions, garlic, parsley, thyme, oats, stout, sugar, cumin, salt and pepper.
- Roll up your sleeves and get to work – mix all the ingredients until very well incorporated. There should not be any excess moisture, nor should the mixture be sticky.
- Transfer the mixture to the lined, greased loaf pan and press it down to assist it to take the shape of the loaf pan.
- Bake at 350°F for at least 50 minutes, most likely a full hour. When the internal temp of the loaf reaches 155°F it is done.
- Remove the stout meatloaf from the oven and carefully pour out and reserve the abundant juices that will be surrounding it in a small bowl. (You can either thicken the reserved juices in a sauce pan with some flour for a gravy or simply drizzle over the slices of meatloaf when serving.)
- Let the meatloaf rest for 5-10 minutes before removing it from the loaf pan and slicing. While slicing, more delicious liquid will gently ooze out from the stout meatloaf.
Dublin Coddle This recipe calls for bangers. If you can’t get them, then use smoked sausage. That’s what I do because you can’t find bangers around here. Dublin Coddle Recipe Type: Entree Cuisine: Irish Author: Marsha Powell Prep time: 15 mins Cook time: 3 hours […]
Irish Pasties I know it’s too early to be posting recipes for St. Patricks Day, but these are good any time. Irish Pasties Recipe Type: Entree Cuisine: Irish Author: Marsha Powell Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 4 […]
Traditional Irish Plum Pudding
It’s too late to make this for your Christmas dinner, but you can always save it for next year. It should be started about 4 months ahead of time.
- 10 eggs
- 1 cup white flour
- 4 teaspoon cinnamon
- 2 teaspoons allspice
- 2 teaspoons nutmeg
- 4 ounces chopped almond pieces
- 1 grated apple
- 1 pound light brown sugar
- 1 medium carrot, grated (this optional ingredient probably crept into the recipe during WWII when fruits was in short supply)
- Rind and juice of an orange and a lemon
- 3 pounds raisins, use some currants, some yellow, and some sultanas. The more variety in fruits, the better the pudding.
- 8 ounces candied cherries or natural dried cherries
- 24 ounces bread crumbs
- 12 ounces candied peel (candied pineapple chunks, citron, mixed peel)
- 1 pint of Guinness
- 5 tablespoons of hard liquor
- 1 pound butter or finely minced suet if preferred
- Brandy Butter:
- 1 cup butter
- 1 cup confectioner’s sugar
- 1/2 cup brandy (or whiskey, Irish or otherwise)
- Mix all the dry ingredients in a large bowl. Rub the raisins and other fruits with the flour and spices. The flour adheres to the stickiness of the fruits and gives the pudding a nice even texture.
- Cut the butter into fine pieces and mix well with the dry ingredients.
- In a separate bowl, mix the liquid ingredients. When the liquids have been well stirred, add them to the bowl with the dry ingredients. Mix all together very well.
- The batter should be a bit loose, a little thicker than a cake mix. If it’s dry like bread dough, add more Guinness.
- Grease a big square of unbleached muslin and pour the pudding into this, tying off the top with string. In these modern times, heat-proof bowls are an acceptable substitute for the cloth bag method … and much easier.
- Line the bowl with parchment paper; fill to within an inch of the top of the bowl. Cover the batter with parchment paper and use a lid for steaming. Sealing the top of the bowl with foil will work if there is no self-lid for the bowl.
- Fill the pot in which you are steaming the pudding to just below the top of the pudding bowl and gently boil for at least 12 hours. I use the slow cooker for this and it works very well. Depending on the size of the bowls used, you may get about three puddings from this recipe.
- When the pudding has cooled, remove it from the bowl, dribble brandy (or any other whiskey-type stuff) over the top of it, letting as much sink in as possible.
- Seal the puddings in plastic wrap and then in aluminum foil. (Don’t let the aluminum touch the pudding as there is a reaction that dulls the foil and I suspect this is not good for the pud or the people eating it.)
- Let it sit for as long as possible before serving. Three or four months is not too long. Occasionally dribble the pudding with a shot of the spirit of your choice: brandy, whiskey, bourbon, etc.
- Traditionally, the pudding was steamed again for an hour before serving. There are two possible methods: Remove the wrapping, return the pudding to the original bowl, and steam again for an hour.
- Turn it out on a heat-proof serving plate and proceed to the lighting process (directions below).
- Brandy Butter:
- Soften butter. Beat the butter with an electric mixer until it’s fluffy.
- Slowly add an equal amount or more of confectioner’s sugar. You will see that the mixture changes in texture.
- Slowly add the brandy after this textural change in the sugar/butter blend. Beat further until the mixture becomes light and fluffy.
- Spoon the brandy butter into serving dishes and chill until firm. When turning the mixture into the serving dish, finish off the top by swirling it into a circular pattern with the bottom of the spoon for a decorative effect.
- Lighting the Pudding:
- To light the plum pudding, pour a generous cup of Brandy on top. There’ll be a little puddle on the plate. That should light pretty easily and the blue flames will creep up the sides.
- Douse the lights in the dining room to bring in the pudding to the acclaim of all at the table. Don’t be disappointed if the flame is out quickly. That’s how it goes.
- I have no idea or wish to know the carb count of this wonderful traditional food. Save one pudding for New Year’s Day dinner if you can. Leftover pudding is generally fried in a little butter in a cast-iron pan the next day.