St. Patrick's Day Sweet's

Subject: ~~St. Patrick's Day Sweet's~~ Wed Nov 12, 2008 1:00 am

Chocolate Potato Candy

Ingredients :
4 cups powdered sugar
4 cups flaked coconut
1 1/2 tsp. vanilla
3/4 cup cold mashed potatoes (without added milk or butter)
1/2 salt
1 pound chocolate or candy coating

Preparation :

Combine sugar, potatoes, coconut, vanilla, and salt and mix well. Line a 9-inch pan with foil covered with a non-stick spray (or use butter or shortening on the foil). Spread the mixture evenly into the pan, cover and refrigerate overnight. Cut into rectangles. Cover and freeze. Melt the chocolate and dip the bars into the coating. Place on waxed paper to harden. Store in an airtight container.

from: http://www.theholidayspot.com/patrick/irish_recipes.htm

Subject: Re: ~~St. Patrick's Day Sweet's~~ Wed Nov 12, 2008 1:01 am

Grasshopper Tarts

1 envelope unflavored gelatin

1/2 cup sugar divided

1/8 tsp salt

3 eggs separated

1/4 cup green creme de menthe

1/4 cup white creme de cacao

1 cup heavy cream, whipped

6 to 8 baked medium tart shells

Additional whipped cream and shaved chocolate

In top of double boiler, mix together gelatin, 1/4 cup sugar and the salt

Stir in 1/2 cup cold water

Put over boiling water, stirring, until gelatin is dissolved

Beat egg yolks slightly

pour a small amount at a time of hot gelatin mixture into egg yolks and mix well

Put back over boiling water and cook, stirring until slightly thickened

Remove from heat and stir in liqueurs

Chill, stirring occasionally, until mixture is consistency of unbeaten egg whites

Beat egg whites until foamy

Gradually add remaining sugar and beat until stiff

Fold gently into gelatin mixture, then fold in whipped cream and mix lightly until blended

Put about 3/4 cup filling in each tart shell, or pour all of filling into baked 9 inch pie shell

Chill until firmIf desired top with whipped cream and shaved chocolate

Subject: Re: ~~St. Patrick's Day Sweet's~~ Wed Nov 12, 2008 1:01 am

Irish Coffee Pie

Pastry

3/4 cup sifted all purpose flour

1/4 tsp salt

1/4 cup shortening

3/4 cup finely chopped pecans

2 tbsp ice water

Filling

2 envelopes unflavored gelatine

1-1/4 cups very strong hot coffee

2 eggs, separated

3/4 cup granulated sugar

1/4 cup Irish Whisky

1 cup heavy cream

2 tbsp confectioners sugar

Make Pastry

Sift flour with salt into large bowl

With pastry blender or 2 knives cut in shortening until mxiture resembles coarse cornmeal

Stir in pecans

Sprinkle ice water, 1 tbsp at a time, over surface, mixing with pastry blender or fork just until dry ingredients are moistened

Form into ball, wrap in waxed paper, refrigerate at about 30 minutes

On a lightly floured surface or between 2 sheets of waxed paper, roll pastry into a 10 inch circle

Fit into 8 inch pie plate, refrigerate at least 30 minutes

Preheat oven to 450

With fork, prick bottom and side of pie shell

Bake about 10 minutes, or until golden brown all over

Let cool on wire rack

Make Filling

Sprinkle gelatine over 1/2 cup water in medium bowl, let stand 5 minutes to soften

Add the hot coffee, stir until the gelatine is dissolved

In small bowl, with rotary beater, beat egg yolks until very thick and light

Gradually beat in 1/2 cup granulated sugar, beatin gwell after each addition

Add egg-yolk mixture and irish whisky to coffee gelatine, mix well

Refrigerate until consistency of unbeaten egg white will take about 1 hour

In medium bowl, with rotary beater, beat egg whites just until soft peaks form when beater is slowly raised

Add rest of granulated sugar, 2 tbsps at a time, beating well after each addition, then beat just until stiff peaks form when beater is raised

With wire whisk or rubber scraper, gently fold egg whites into gelatine mixture until well combined

Turn into pie shell, refrigerate until firm-about 1 hour

Beat cream with confectioners sugar just until stiff, spread over pie

Refrigerate until serving

Makes 8 servings

Or use 1-1/2 tbsps instant coffee, dissolved in 1-1/4 cups boiling water.

Subject: Re: ~~St. Patrick's Day Sweet's~~ Wed Nov 12, 2008 1:01 am

Lemon-Irish Whiskey Cake Recipe

Ingredients :
Ideally this recipe should be started the day before baking.
1 lemon, zest of, cut into julienne
3/4 cup superfine sugar (regular sugar can be processed in a blender of food processor)
3 eggs, beaten
1/4 cup Irish whiskey
3/4 cup butter, at room temperature
2 cups flour
3/4 cup almonds, ground
1 pinch salt

Preparation :

Place julienned lemon zest in a small bowl. Let it soak in whiskey overnight. The next day, preheat oven to 350°F .Grease a 9 inch cake pan. Cream the butter and sugar together until light and fluffy and then whisk in the eggs. Sift the flour and add to the butter mixture together with the salt. Stir to blend. Fold in the ground almonds. Strain the whiskey, discarding the zest, and stir the whiskey into the batter. Pour into the prepared pan, and bake for about one hour, until golden brown, and a toothpick inserted in the center comes out clean.
10 servings

from http://www.theholidayspot.com/patrick/irish_recipes.htm

Subject: Re: ~~St. Patrick's Day Sweet's~~ Wed Nov 12, 2008 1:02 am

Luscious Lime Chiffon Pie

1 baked 9-inch pastry shell, cooled

3 eggs, separated

1 can sweetened condensed Milk

Green food coloring

1/2 cup lime juice

2 teaspoons grated lime rind, optional

1/4 teaspoon cream of tartar

1 cup (1/2 pint) Heavy cream, chilled

1 tablespoon sugar

In large bowl, beat egg yolks until thick and lemon colored.

Continue to beat; gradually add sweetened condensed milk.

Add food coloring

Beat until well blended,

Add lime juice and 1 teaspoon of grated rind.

Beat well.

Beat together cream of tartar and egg whites until soft peaks form

Gently fold into lime mixture.

Pour into baked shell

Refrigerate 5 hours. or until set

At serving time, whip cream until stiff.

Fold in sugar

Garnish chilled pie with whipped cream and sprinkle remaining grated lime rind over top

Subject: Re: ~~St. Patrick's Day Sweet's~~ Wed Nov 12, 2008 1:02 am

Tipsy Pudding with Mulled Wine

for the pudding

1 tbsp butter

1-1/2 cups fine dry bread crumbs

4 eggs, separated

3/4 cup superfine sugar

1 tsp finely grated lemon zest

For the mulled wine

2-1/2 cups red wine

2/3 cup superfine sugar

4 cloves

Wide strips fo zest and juice from 1 lemon

Wide strips of zest and juice from 1 orange

1 stick cinnamon

1 cup heavy cream, whipped

For pudding

Preheat oven to 350F

Grease eight 2 inch deep and 3-1/2 inch wide ramekins with butter

Evenly coat insides of ramekins with 3/8 cup bread crumbs.

Set aside

Beat egg yolk, half of sugar, and lemon zest in medium bowl with electric mixer on medium speed until pale and frothy, about 2 minutes. In another medium bowl, beat egg whites with clean beaters until stiff peaks form, 3-4 minutes. Gradually add remaining sugar to whites and beat until well mixed, 30 seconds more. Add 1/4 of egg white mixture to egg-yolk mixture and stir to combine. Fold remaining egg-white mixture and remaining bread crumbs into egg-yolk mixture until well combined

Divide batter evenly among ramekins and bake on a sheet tray until puddings are cooked through and golden, about 25 minutes. Allow puddings to cool for 5 minutes, then turn out onto a rack and let cool completely

For mulled wine

Put wine, sugar, lemon and orange zest and juices, cloves, and cinnamon into medium pot and bring to boil, stirring occasionally, over medium-high heat. Reduce heat to medium-low, simmer for 10 minutes more

Strain wine, discarding solids, and set aside to cool.

Put puddings into an 8x12 inch nonreactive dish, drizzle with all the mulled wine, cover with plastic wrap, and allow puddings to soak (they won't absorb all of the wine) spooning more wine over each pudding occasionally, until moist throughout, 2-3 hours. Serve each pudding in a shallow bowl, sitting in some mulled wine and topped with a dollop of whipped cream. Serves 8

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~~St. Patrick's Day Sweet's~~

St. Patrick's Day Sweet's