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Trusted local news leader for Prescott area communities since 1882
11:01 PM Sun, Sept. 23rd

There's more to St. Paddy's Day than cabbage

Many of you like to make something special for holidays for your family or co-workers, so here are a few recipes to help you celebrate St. Patrick's Day! (I stayed with the goodies, so corned beef and cabbage will have to be another time!)

• BLARNEY STONES

I thought these sounded like a lot of fun!

4 eggs

1 3/4 cup sugar

1 tsp. vanilla extract

1 3/4 cup all-purpose flour

3 tsps. baking powder

1/2 tsp. salt

1 cup milk

1/4 cup butter or margarine, melted

FROSTING:

2 lbs. confectioners sugar (about 7 1/2 cups)

2/3 cup milk

2 tsps. vanilla extract

1/8 tsp. Salt

6 cups finely chopped peanuts

In mixing bowl, beat eggs, sugar, and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed until just combined. Add the milk and butter; mix well. Pour into greased 13x9x2-inch baking pan. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack. Cut into squares. Cover and freeze overnight.

Frosting: In mixing bowl, combine confectioner's sugar, milk, vanilla and salt; beat until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to lightly dry. Makes 2 dozen Blarney Stones.

• SHAMROCK PIE

Chocolate shamrocks (make ahead): Melt 4 oz. semisweet chocolate over hot water. Pour onto a sheet of waxed paper, spreading evenly. Let cool until firm. Press lightly oiled shamrock-shaped cookie cutter sharply into chocolate (or make your own shamrock pattern). Leave shamrocks on waxed paper and refrigerate until ready to top the pie.

For the pie:

1 cup chocolate wafer crumbs and 1/4 cup soft butter (or buy a chocolate pie crust)

1 package (3 oz.) lime flavored gelatin

1/2 cup boiling water

1 pint vanilla or pistachio ice cream, softened

Combine crumbs and butter and press against bottom and sides of 8-inch pie plate if making your own. Empty dry gelatin into bowl; add boiling water and stir to dissolve. Stir in ice cream a few spoonfuls at a time, beating vigorously as it thickens. Pile mixture into lined pie plate and chill until serving time. Place shamrocks made ahead on pie before serving.

• QUICKER LIME CREAM PIE

1 14 oz. can Eagle Brand Sweetened Condensed Milk (not plain canned milk)

1/2 cup fresh lime juice or purchased green food color, opt.

1 cup (1/2 pint) whipping cream, whipped

1 (6 oz.) purchased graham cracker crust

In medium bowl, stir together sweetened condensed milk, lime juice and coloring, if using. Fold in whipped cream. Pour into crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.

• PISTACHIO MALLOW SALAD

1 carton (16 oz.) frozen whipped topping, thawed

1 package (3.4 oz.) instant pistachio pudding mix

6-7 drops green food coloring, opt.

3 cups miniature marshmallows

1 can (20 oz.) crushed pineapple, not drained

1/2 cup chopped pistachios or walnuts.

In large bowl, combine whipped topping, pudding mix and food coloring, if using. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with nuts. Yields 12 servings.

• IRISH LENTEN CAKE (Eggless)

This might be of interest to someone avoiding eggs.

1/2 cup butter

3 tbsp. Molasses

1 cup milk

4 cups all-purpose flour

3/4 cup sugar

3 tsps. ground allspice

2 tsps. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 cup raisins

Melt butter. Add molasses and milk. Cool. Sift together flour, sugar, allspice, baking soda, baking powder and salt. Stir butter mixture into dry ingredients. Add raisins and mix well. Pour mixture into buttered 13x9x2-inch baking dish and bake in preheated, moderate 350 degree oven for 30 minutes. Dust with powdered sugar when cool or frost if you prefer.

• PISTACHIO BUNDT CAKE

1 pkg (18 1/4 oz.) yellow cake mix

3 pkgs (3/4 oz. each) instant pistachio pudding mix

1 cup water

1 cup canola oil

4 eggs

In bowl, combine dry cake and pudding mixes, water, oil and eggs. Beat on low speed 1 minute with mixer. Pour into greased 9-inch fluted or plain (bundt or tube) pan. Bake at 350 degrees 60-70 minutes or until toothpick comes clean when cake is tested. Cool 10 minutes before removing from pan. Cool completely on wire rack.

GLAZE:

1 cup confectioner's sugar

1 tbsp. softened butter or margarine

2 - 3 tbsps. milk

Combine glaze ingredients; beat till smooth and drizzle over cake. Yields 10-12 servings.

I hope these help you enjoy being Irish (if only for the day!!)