ALMOND TARTLETS
APPLE AMBER
APPLE AND BARLEY PUDDING 1
APPLE AND BARLEY PUDDING 2
APPLE AND POTATO CAKE
APPLE CAKE 1
APPLE CAKE 2
APPLE CAKE 3
APPLE DUFF
APPLE FRITTERS
APPLE MASH
APPLE PRATIE
APPLE SHORTBREAD PIE
APPLE-BARLEY PUDDING
BLACKBERRY SORBET
BREAD PUDDING
BURNT ORANGES
CANDIED BLOSSOMS
CARAMELIZED PEAR AND APPLE STACKS W/ VANILLA ICE CREAM
CARRAGEEN PUDDING
CHOCOLATE ORANGE GUINNESS CAKE
CHOCOLATE IRISH SODA BREAD PUDDING  with  GUINNESS STOUT ICE CREAM
CONEMARRA TART
COUNTRY RHUBARB CAKE
CREAM DELIGHT
IRISH CURD CAKE
CURRANT SQUARES
IRISH CURRANT TART
DO BE CAREFUL TEACAKES
DONEGAL OATMEAL CREAM
DULSE AND YELLOWMAN
GLAZED IRISH TEA CAKE
GOOSEBERRY CRUMBLE
GOOSEBERRY FOOL WITH ELDER FLOWERS
GUINNESS CAKE
HAZELNUT CHOCOLATE CHIP SCONES
HONEY AND LEMON CARRAGEEN PUDDING
ICE CREAM MALT
IRISH CREAM CHEESECAKE
IRISH CHOCOLATE CAKE
IRISH COFFEE CAKE
IRISH WHISKEY PIE

ALMOND TARTLETS   Back to Top

1/3 cup butter
1/3 cup sugar
1/3 cup ground almonds.

Beat the butter sugar and almonds together into a cream. Add almonds and mix well. Put 1 teaspoon of the mixture into sixteen small muffin pans. Bake at 350 degrees for about ten minutes or until golden brown. Cool in pans but do not allow to set hard before removing to a wire rack. Fresh fruits such as raspberries peaches or blackberries should be placed on these just before decorating with whipped cream.

APPLE AMBER   Back to Top

1 pound Cooking apples, tart*
4 ounces Sugar (or to taste)
Juice of 1 lemon
2 Large eggs, separated

* peeled, cored and thinly sliced.

Cook the apple slices in about 2 Tablespoons of water, stirring occasionally until they form a puree. Add about 3/4 of the sugar, the lemon juice, and the egg yolks: mix well. Put into an ovenproof dish and bake at 350F for 20 minutes. Meanwhile, whisk the egg whites until stiff, folding in the remaining sugar. Pile the meringue evenly on top of the apple mixture, return the dish to the oven, and bake for about 10 minutes. Serve hot or cold. Servings: 4

APPLE AND BARLEY PUDDING 1   Back to Top

4 Tablespoons Pearl barley
1-1/2 pounds Eating apples*
2 ounces Sugar
3/4 Tablespoon Double cream
1 liter Water

* Peeled, cored and sliced.

Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan. Add the sugar and lemon juice and bring to the boil again. Remove from the heat, allow to cool, and then chill. Serve cool with the cream stirred in. Servings: 4

APPLE AND BARLEY PUDDING 2   Back to Top

1 gallon water
4 Tbsp Pearl Barley
1-1/2 pounds apples, peeled, cored and sliced
2 ounces sugar
3/4 Tablespoon Double Cream

Put parley in water and bring to a boil. Add sliced apples and continue cooking gently until barley and apples are soft. Press through a sieve, or put through blender, and put back into saucepan. Add the sugar and lemon juice and bring to a boil again. Remove from heat, allow to cook, then chill. Serve cool with cream stirred in.

APPLE AND POTATO CAKE   Back to Top

1/4 cup mashed cooked apple
3/4 cup mashed cooked potatoes
1 teaspoon melted butter
1 cup sugar
1 well beaten egg
1/2 cup sultanas
3/4 cup milk
2 drops lemon essence
2 cups self rising flour
1 teaspoon nutmeg

Mix together the apples and potatoes. Beat the butter into the apple and potato mixture. Add the rest of the ingredients. Place in a greased cake tin. Sprinkle with the topping. Bake in a moderate oven for 40 minutes. Leave to cool in the tin.

Topping:
1 cup plain flour
3/4 cup melted butter
1 cup brown sugar
pinch cinnamon

Mix all well together.

APPLE CAKE 1   Back to Top

2 cups self-rising flour
pinch salt
1 teaspoon ground cloves
8 tablespoons butter or margarine (use sticks at room temperature, not whipped)
3-4 cooking apples
3/4 cup granulated sugar
2 eggs
1 to 3 tablespoons milk
1 to 3 tablespoons granulated sugar (for topping)

Preheat oven to 375 degrees F.
Grease an 8-inch springform pan. Cut wax paper to fit and line the bottom of the pan. Sift flour, salt, and ground cloves into a large bowl. Cut in the butter or margarine until the mixture has the consistency of fine crumbs. Peel, core, and slice the apples. Add the apples and sugar to the flour mixture. Stir in the eggs and enough milk to leave the dough stiff. Turn the dough into the prepared pan. Sprinkle with the remaining sugar. Bake 45 minutes until crisp and golden in color. Yield: 1 8-inch cake

NOTE: The cake can be served either warm or cold. If served warm, consider topping it with milk, cream or even ice cream (an American addition).

Note: Apples have been grown in Ireland for over a thousand years. This dessert is popular around harvest time, or whenever apples can be found

APPLE CAKE 2   Back to Top

1/4 cup butter or margarine
1/4 cup sugar
1-1/2 cups all purpose flour
1-1/2 teaspoons baking powder
1 level teaspoon cinnamon
3 eggs
2 tablespoons milk
2 to 3 apples

Add the cinnamon and baking powder to the flour and sift into a bowl. Cream butter and sugar until light and soft. Beat in one egg then add a tbsp of the flour and beat in another egg. Repeat this once more than fold in two thirds of the remaining flour. Stir in the milk then fold in the last of the flour. This can be done in an electric mixer . Quarter peel and core the apples slice them very thinly. Grease either a lasagna dish or roasting pan approximately 11 x 8-1/2 inches. Spread half of the mixture in the bottom distribute the apple slices over it and cover with the rest of the mixture. Bake in the oven at 350 degrees for 15 minutes then at 325 degrees for thirty minutes until golden brown and firm to the touch.

APPLE CAKE 3   Back to Top

4 tablespoons butter at room temperature
1 cup granulated sugar
1 egg, beaten
4 Granny Smith apples, cored, peeled and diced (2 cups)
1/4 cup chopped walnuts
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
Whipped cream or vanilla ice cream for serving

Preheat the oven to 350 degrees F. Generously grease an 8-inch square cake pan.

In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg, apples, nuts, and vanilla and stir well. Sift in the dry ingredients and mix well. Pour the batter into the prepared pan and bake until the cake is lightly browned and a skewer inserted into the center comes out clean, about 45 minutes.

Let the cake cook in the pan for 5 minutes, then unmold and serve warm or at room temperature with whipped cream or vanilla ice cream. Serves 10-12

NOTE: Food historian and cookbook author Theodora FitzGibbon once said, "All Irish people have a very sweet tooth," and if you grew up in an Irish household you know this to be true. In the earliest times, the sweet was a simple concoction of fruit and honey; later, cooks found that fruit and berries were equally delicious baked in pies, puddings, and cakes. Apples are the basis of many traditional and contemporary Irish desserts.

APPLE DUFF   Back to Top
(Inspired by James Joyce's "Ulysses")

4 Dessert apples
2 ounces Brown sugar
2 ounces Raisins
Cinnamon to taste
1 Beaten egg
1/2 pint Cream, whipped
1 package Puff pastry (12 ounces)

Preheat the oven to 400'F. Peel and core the apples. Stuff the centers with a mixture of brown sugar, raisins and cinnamon. Roll out the pastry and cut out 4 circles approximately 8 inches in diameter, depending on the size of the apples. Place an apple in the center of the pastry circle and brush the edge with beaten egg; draw up the pastry to enfold the apple, pressing the edges firmly to seal. Brush the tops of the pastry parcels with the remaining egg to glaze. Bake in a shallow ovenproof dish for 40 minutes. Serve with whipped cream. Serving Size: 4

APPLE FRITTERS   Back to Top

5 ounces Flour
5 fluid Water
1/4 teaspoon Salt
2 Eggs (separated)
1 Tablespoon Melted butter
2 Large cooking apples
4 ounces Sugar
Lemon juice
Oil for deep frying

Make batter at least an hour before required, using following method. Sift together flour and salt. Make a well in the center. Add the cooled melted butter and some of the water and egg yolks. Work in the flour and beat until smooth. Add remaining water. Leave to stand. Just before using, beat the egg whites until stiff but not dry. Fold into batter mix. Peel, core and slice apples (slices about 1/4 to 1/2-inch thick). Dip into batter and deep fry in very hot oil (175 to 180C) until golden. Drain and serve dredged with sugar and sprinkled with lemon juice. Servings: 4

APPLE MASH   Back to Top

1 pound Cooking apples
2 pounds Potatoes
1 Tablespoon Sugar
2 ounces Butter

Peel potatoes. Cook in salted, boiling water. Meanwhile peel, core, and slice apples. Place in a pot with a tablespoon of water, and the sugar. Cook until soft. When the potatoes are cooked, drain and mash thoroughly. Beat in the apples and butter. This mash goes particularly well with bacon, or fried herring. Servings: 4

APPLE PRATIE   Back to Top

1 cup mashed potato, cooled
1 cup plain flour
1/4 cup caster sugar
1/2 teaspoon baking powder
3 large green apples
1/4 teaspoon ground cinnamon
2 tablespoons honey egg or water, for glazing
1 tablespoon caster sugar, extra whipped cream, to serve

Preheat oven to 190 C. Place mashed potato in a bowl. Sift flour, sugar and baking powder over potato, mix with a wooden spoon to form a stiff dough. Refrigerate pastry for 30 minutes.

Peel and core apples, cut into 1-centimeter slices, cover with water to prevent browning while rolling out pastry. Lightly grease a 20-centimeter pie plate. Divide pastry in half. Roll out one half to fit base of pie plate. Arrange drained apple slices over pastry base, sprinkle with cinnamon and drizzle with honey.

Roll out remaining pastry to cover top of pie. Trim and decorate edges. Cut three deep slits in pastry to allow steam to escape.

Glaze with egg or water and sprinkle with 1 tablespoon sugar. Bake for 30-40 minutes, or until golden. Serve immediately with whipped cream.

Hint: Pratie is Irish for potato. Potato pastry is not as crisp as shortcrust and is quite chewy in texture. If using tinned pie fruits, reduce cooking time to 20 minutes.

APPLE SHORTBREAD PIE   Back to Top

Shortbread Crust
2 cups sifted all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
3/4 cup well-chilled butter, cut into 1/2-inch pieces
2 egg yolks, beaten to blend

Filling
1-1/4 pounds Golden Delicious apples, peeled, cored, cut into 1/4-inch-thick slices
1/4 cup firmly packed light brown sugar
1 Tablespoon all-purpose flour
1/2 teaspoon cinnamon
pinch freshly grated nutmeg
whipped cream

For crust:
Position rack in center of oven, place heavy baking sheet on rack; preheat oven to 400 degrees F. Blend flour, sugar, and salt in processor. Cut in butter until coarse meal forms, using on/off turns. Drizzle yolks over surface and mix until crumbs form, using on/off turns. Do not form ball. Pat 3/4 of mixture over bottom and up sides of 8-inch tart pan with removable sides.

For filling:
Mix apples, sugar, flour, cinnamon, and nutmeg in medium bowl.

Turn apples into crust. Scatter remaining crumb mixture evenly over top. Set pie on baking sheet in oven and bake 15 minutes. Reduce heat to 350 degrees F. and bake until top is light brown and filling bubbles, about 20 minutes. Cool 30 minutes. Dollop with whipped cream and serve. Serves six.

APPLE-BARLEY PUDDING   Back to Top

4 Tablespoons Pearl barley
1-1/2 pounds apples
Peeled, cored and sliced

3 Tablespoons Sugar
3/4 cup heavy cream
1 Tablespoon lemon juice

Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan. Add the sugar and lemon juice and bring to the boil again. Remove from the heat, allow to cool, and then chill. Serve cool with the cream stirred in.

BLACKBERRY SORBET   Back to Top

1 pound/ 500grams/ 2 cups fresh blackberries
4 ounces/ 125grams/ 1/2 cup sugar
1/4 pint/ 125 milliliters/ 1/2 cup water
2 egg whites

Clean the blackberries thoroughly and remove stalks. Liquidise the fruit in a blender and strain through a sieve. Dissolve the sugar in the water and boil for about 5 minutes to make a syrup. Add the blackberries and boil for a further minute. When the liquid has cooled, fold it into stiffly-beaten egg whites. Freeze in an ice-cream machine or in ice cube trays in the freezer compartment of a fridge. If the latter is used, the mixture should be stirred about once an hour to prevent large ice crystals developing. Serves four

NOTE: From late August to mid October wild blackberries can be picked from bushes by the side of country roads throughout Ireland. A wet summer followed by a warm, dry autumn will ensure a bumper crop.

BREAD PUDDING   Back to Top

3 large eggs
2 cups milk
1 teaspoon vanilla
4 tablespoons sugar
1/2 loaf stale white bread, cut into 1-inch cubes
2 tablespoons raisins
2 ounces Irish whiskey

Preheat the oven to 350F. Butter a 1-1/2-quart baking dish.

In a large bowl, Combine the eggs, milk, and sugar and stir until smooth. Fold in the bread, raisins, and whiskey and fold until well blended. Let the mixture stand for about 10 minutes or until the bread has absorbed most of the batter. Pour the mixture into the prepared pan and bake for 40 minutes or until golden brown. Serve warm with small scoops of vanilla ice cream.

NOTE: Popular in Ireland especially at Christmas time, this bread pudding can be served anytime of year. Not only is it the absolute best use for stale bread, this recipe can be altered to suit any number of tastes. Chopped Nuts or fruit can be folded into the final batter then baked. Hazelnut liqueurs or Cointreau can also be substituted for the whiskey used here.

BURNT ORANGES   Back to Top

4 Large oranges
150 milliliters Sweet white wine
1 Tablespoon Butter
8 Tablespoons Sugar
300 milliliters Fresh-squeezed orange juice
2 Tablespoons Whiskey (warmed)

Carefully peel the oranges thinly. Then with a sharp knife remove as much of the pith and white skin as possible, keeping the oranges intact. Cut the thin peel into fine strips and cover with the wine. Put the oranges into an ovenproof dish. Put a little butter on top of each one, pressing it down gently, then sprinkle each one with a teaspoon of sugar. Put into a 400F oven for 10 minutes or until the sugar caramelizes.

Meanwhile mix the orange juice with the sugar in a saucepan and bring to the boil. Lower the heat and let it get syrupy, without stirring. Add the orange peel and wine mixture and bring to the boil again, then cook rapidly to reduce and thicken slightly.

Take the oranges from the oven and if not fully browned, put under a moderate broiler for a few minutes. Pour the warmed whisky over them and set it alight, over heat. As the flames die down, add the orange syrup and let it simmer for about 2 minutes. Serve at once; or it can be served cold. Servings: 4

CANDIED BLOSSOMS   Back to Top
1 cup sugar
3/4 cup water
powdered sugar
Rose or violet petals

Select choice blossoms and petals; wash gently, then spread on flat plates to dry. Combine sugar and water; boil until spins a thread when dropped into ice water (230 to 234 degrees F on a candy thermometer). Pour syrup into a bowl and place bowl on a bed of cracked ice. When syrup begins to crystallize, hold blossoms with tweezers and dip one at a time into syrup. Place petals on waxed paper to dry. As they harden, dust with powdered sugar. Makes 3 to 4 servings

CARAMELIZED PEAR AND APPLE STACKS W/ VANILLA ICE CREAM   Back to Top

1/4 cup Butter; unsalted
3 small Sweet apples; peeled, cored, cut into thick slices
3 medium Pears; peeled, cored, cut into thick slices
3/4 cup Brown sugar; packed
2 teaspoons Lemon juice
1/2 package Frozen puff pastry; (one sheet from a 17-ounce package), thawed
1 Egg
1 tablespoon Milk
Powdered sugar
Vanilla ice cream

Melt butter in heavy large skillet over medium heat. Add apples, pears, brown sugar and lemon juice and stir until fruit is tender and brown sugar melts and thickens, about 15 minutes. Remove skillet from heat and cool fruit mixture.

Preheat oven to 375øF. Roll out pastry on lightly floured surface to 15 x12-inch rectangle. Using bottom of 4-inch diameter tartlet pan as guide, cut out 4 pastry rounds. Transfer rounds to large baking sheet. Pierce pastry all over with fork. Whisk egg and milk in bowl to blend. Brush onto top of pastry rounds.

Bake pastry rounds until puffed and golden, about 15 minutes. Transfer baking sheet to rack. Using metal spatula, loosen pastries from baking sheet. Cool completely. (Fruit mixture and pastries can be prepared 4 hours ahead. Cover separately and let stand at room temperature.)

Using serrated knife, split each pastry round horizontally in half, creating 2 rounds. Place pastry bottoms on 4 plates. Spoon fruit mixture over pastry bottoms, dividing equally. Dust pastry tops with powdered sugar. Place atop fruit filling. Serve with vanilla ice cream. Makes 4 servings.

CARRAGEEN PUDDING   Back to Top

1/2 cup Dried carrageen (seaweed)
2 Tablespoons Honey
Lemon juice and grated rind (you may substitute vanilla to taste)
Egg white, beaten stiff
150 milliliters Heavy cream, whipped

Soak the carrageen (small rock seaweed- it grows on the small rocks in tidal pools along the sea shore. It is a thickening agent!) in hot water to cover for about 15 minutes (or reconstitute according to package instructions), then drain discarding the soaking liquid. Put into 600 ml fresh water with the honey, lemon juice and rind. Bring to a boil and simmer for 25-30 minutes. Strain and discard the carrageen, and let the liquid cool slightly. Meanwhile, combine the beaten egg white and the whipped cream, then gently fold the mixture into the carrageen liquid. Pour into a greased mold and chill.

(Carrageen [or "carrageenan"] -look for it in health food stores!.)

CHOCOLATE ORANGE GUINNESS CAKE   Back to Top

8 ounces Butter, room temperature
8 ounces Soft dark brown sugar
10 ounces Self-raising flour
1 teaspoon Baking powder
1 pinch Salt
2 Tablespoons Cocoa (rounded T's)
Grated rind of 1 orange
4 Eggs
1/2 cup Guinness

ICING
4 ounces Butter
8 ounces Powdered sugar
Orange (juice, grated rind)

Preheat oven to 375F. Grease 2 8-9-inch cake pans. Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating. Divide the mixture between the tins, smooth down, and put the cakes into the center of the pre-heated oven. Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack.

Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread. When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top. Servings: 4

CHOCOLATE IRISH SODA BREAD PUDDING WITH GUINNESS STOUT ICE CREAM   Back to Top

About 2 loaves of Irish soda bread 4 ounces butter, melted
6 eggs
1/2 cup brown sugar
1/4 cup raisins
1 quart heavy cream
8 ounces semi sweet chocolate (chopped)

Cut 1 loaf or half of the bread in cubes. Process the remaining half in a food processor. Place bread cubes and crumbs in a bowl and cover with melted butter, toss and set aside.

Place cream in a sauce pan and bring to a boil. Place chopped chocolate in a bowl and set on top of the cream and let it act as a double-boiler to melt the chocolate.

In another bowl beat eggs and sugar until pale and thick.

When the cream comes to a boil pour it over the chocolate whisking quickly. Then temper the chocolate-cream mixture into the egg mixture. Mix in the raisins. Pour this mixture over the bread, mix well, and let it soak overnight or at least 2 hours. There should be a sense of moistness. If the mixture looks dry add another 1/2 cup of heavy cream.

Preheat oven to 375 Degrees F. Butter a 9 inch cake pan. Pour mixture into pan. Place in a hotel pan and fill 3/4 up the sides of cake pan with cold water. Bake at 375 for 1/2 hour. Turn pan, reduce heat to 325 F and bake for another 1/2 hour or until a toothpick inserted comes out dry. Top with Guinness Stout Ice Cream

GUINNESS STOUT ICE CREAM   Back to Top

3 egg yolks
2 tablespoons sugar
1 cup milk
2 tablespoons heavy cream
1 pint Guinness Stout (reduced)

First, if the bowl of your ice cream maker has to be frozen, make sure you do so. In a sauce pan bring the pint of Guinness to a boil and let it reduce to about half to concentrate the flavor. Whip the egg yolks and sugar until pale and thick. In another sauce pan bring the milk and cream to a boil. Pour the boiling milk mixture over the yolks and whisk continuously. Return to sauce pan and cook over medium heat, stirring constantly, until it thickens just enough to coat a spatula. Do not allow the mixture to boil. Pass though a fine chinois strainer or 2 layers of cheesecloth. Cover loosely and quickly place in an ice bath. Whisk in the Guinness Stout reducton. Churn in an ice cream machine according to the manufactures instructions. Yields: about 2 cups

CONEMARRA TART   Back to Top

1 cup self rising flour
1/4 cup sugar
2 large apples
1 beaten Egg
2 ounces butter
1/4 cup milk
pinch of salt
1/2 teaspoon ground ginger

Topping:
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg.

Sift flour, ginger, salt and sugar. Rub in the fat. Add milk and eggs to bake a soft dough. Roll out on a floured board. Cover the base of a greased pie dish with the pastry. Grate the apples onto the pastry. Dot with butter. Sprinkle cinnamon and nutmeg over top. Bake in a moderate oven for 1/2 hour. Serve hot with custard.

COUNTRY RHUBARB CAKE   Back to Top

Scone dough
340 grams/120 ounces plain flour
1 teaspoon baking soda
pinch salt
50 grams/ 2 ounces caster sugar
80 grams/30 ounces butter
1 egg
175 milliliters/l6 fluid ounces buttermilk

Filling
700 grams/1pound rhubarb, roughly chopped
200 to 250 grams/7 to 9 ounces sugar
white of 1 egg, whisked
caster sugar to dust

Preheat oven to gas mark 4, 180°C, 350°F, and grease a 25-centimeter/10-inch deep pie dish. Sieve flour, baking soda and salt into a mixing bowl. Add caster sugar and rub in butter. In a separate bowl, beat the egg together with the buttermilk and gradually add this to the flour until a dough is formed. Knead lightly on a floured surface and divide dough into two. Roll out one half and use it to line the pie dish. Fill the dish with the rhubarb and sprinkle with the sugar. Roll out the remaining dough to form a pastry lid. Brush the rim of the pastry base with water and put on the lid. Glaze with the whisked egg white and sprinkle with caster sugar. Make steam slits in the lid and bake for 50-60 minutes or until the crust is lightly browned and the fruit is soft. This pie is also delicious if made with apples.

NOTE: Both my parents ate this as children, dished straight out of the oven. The fruit and sugar would boil out around the sides, resulting in the gooey, syrupy cake they remember as a heavenly treat. The scone dough is quicker to make than pastry and absorbs the lovely juices better.

CREAM DELIGHT   Back to Top

2/3 cup uncooked oatmeal
1/3 cup slivered almonds
1-1/4 cups heavy or whipping cream
5 tablespoons honey (or to taste)
4 tablespoons Irish whiskey
1 teaspoon lemon juice

On a baking sheet, toast the oatmeal and almonds at 300 degrees for 5 to 10 minutes, stirring frequently. Whip the cream, but not too stiff. Stir honey and whiskey into whipped cream. Fold in almonds and oatmeal. Stir in lemon juice. Divide into individual long-stemmed glasses. Serve at room temperature or chilled.
Makes 6 servings.

IRISH CURD CAKE   Back to Top

Crust
1 Shortbread recipe

Cheesecake
2 cup Cottage Cheese
3 Tablespoons Sugar; Granulated
1 Tablespoon Butter; Softened
1/2 teaspoon Lemon Rind; Grated
1/2 teaspoon Lemon Juice
3 Eggs; Large, *

Sugar Glaze
2 tablespoons Powdered Sugar
2 tablespoons Butter; Melted
2 tablespoons Unbleached Flour

* Separate 2 of the eggs and leave 1 whole.

Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat together the cheese, sugar, butter, lemon rind, lemon juice and 2 large egg yolks. Beat the 2 egg whites until they form stiff peaks and then blend them into the cheese mixture. Beat the remaining egg, then use it to paint the crust to prevent to prevent sogginess. Mix any remaining beaten egg with the sugar, butter and flour to make the glaze. Pour the cheese mixture into the prepared crust then pour the glaze over the top. Bake the cake for about 35 minutes, or until the top is golden. Cool to room temperature and serve. Servings: 10

CURRANT SQUARES   Back to Top

Flaky Pastry
140 grams/ 5 ounces firm butter or margarine, grated
175 grams/ 6 ounces flour
pinch salt
iced water

Filling
110 grams/ 4 ounces butter
80 grams/ 3 ounces sugar
225 grams/ 8 ounces currants
pinch spice
1 lemon, rind and juice
1 large apple, grated
1 slice bread, crumbled

To make pastry: freeze butter or margarine for half an hour before grating. Sift flour and salt, then add butter or margarine. Mix into flour with palette knife. Add iced water until a dough is formed. Wrap and chill in fridge. Put all filling ingredients into a saucepan and bring to boiling point. Set aside to cool. Preheat oven to gas mark 6/ 200°C/ 400°F. Roll out half the pastry very thinly and line a Swiss roll tin. Pour on currant filling, spreading evenly, then cover with the rest of the pastry. Glaze with egg or milk and bake for 30 minutes or until light gold in color. Dust with caster sugar and cut into squares when cool. Makes 20

IRISH CURRANT TART   Back to Top

1 lb currants
1/2 cup raspberry cordial
3 tablespoons gelatin
1/2 cup sugar
1 cooked short crust pastry case.

Soak the currants in sufficient water to cover them overnight. Add 1/2 cup sugar and bring to the boil. Add the cordial and thicken with the gelatin. Leave for at least 3 hours. Fill pastry case with the mixture and serve with cream.

DO BE CAREFUL TEACAKES   Back to Top

1/2 ounce Dried yeast
1/2 cup Warm water
3-1/2 cups All-purpose flour
1 teaspoon Salt
8 tablespoons Sugar
3/4 cup Melted butter
1/2 teaspoon Grated nutmeg
4 Eggs, well beaten

Preheat the oven to 400'F.

Mix yeast with water and 1 cup flour in a small bowl. Cover with a clean cloth and leave in a warm place for 10 to 15 minutes to form a sponge. Then add the yeast mixture to the rest of the flour, salt and sugar. Add in the other ingredients, mix well and turn out on a floured board. Knead until dough is smooth and elastic.

Divide the dough into 16 balls. Place them on baking sheets and leave in a warm place covered with a damp cloth for 20 minutes to allow them to rise. Brush with beaten egg before putting them into the oven. Bake for 20 minutes, until nicely browned.

Eat hot, and do be careful not to drip the butter on your clothes and not to eat too many, or indigestion will ensue. Yield: 16 buns

DONEGAL OATMEAL CREAM   Back to Top

15 fluid ounces Milk
1/2 cup Medium oatmeal*
1 Large egg (beaten)
Grated rind ,juice 1 orange
2 teaspoons Sugar (to taste)
1/2 ounce Gelatin
2 Tablespoons Water
8 ounces Heavy cream**
Fruit sauce of choice***

*"Pinhead" if you can get it. This is the cracked oat groat, not rolled.
** Whipped. *** Thin your favorite jam slightly with warm water.

Soak the oatmeal in the milk for 30 minutes, turn all into a pan and stir until it boils. Then simmer 3 to 4 minutes. Pour mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste. Dissolve gelatin in the orange juice and water, add to the mixture when it's cooled, and then fold in the cream. Pour the whole mixture into a glass bowl and leave to set. Serve with 3 to 4 Tablespoons of chosen fruit sauce on top. Servings: 4

DULSE AND YELLOWMAN   Back to Top

1 pound/ 1/2 kilogram/ 1-1/2 cups golden or corn syrup
8 ounces/ 250 grams/ 1 cup brown sugar
1 tablespoon butter (heaped)
2 tablespoons vinegar
1 tablespoon baking soda

In a large saucepan slowly melt together all the ingredients except the baking soda. Do not stir. Boil until a drop hardens in cold water (240°F, 190°C on a sugar thermometer). Stir in the baking soda. The toffee will immediately foam up as the vinegar releases the gas from the baking soda. Pour out onto a greased slab and while just cool enough to handle fold the edges towards the center and pull repeatedly until the whole is a pale yellow color. Allow to cool and harden in a greased tin and break into chunks with a toffee hammer - or anything else that comes to hand.

NOTE: Dulse is a purple edible seaweed. I remember buying it at a penny a bag as a child when sweets were hard to get at. It can also be stewed for a couple of hours and eaten as a vegetable or with oatcakes. It is not known much outside the north of Ireland - and it is no great loss!

Yellowman is a different matter all together. This toothsome, honeycombed, sticky toffee is traditionally sold at the Auld Lammas Fair at the end of August.

Did you treat your Mary Ann to some dulse and yellowman,
At the Auld Lammas Fair in Ballycastle-O?

GLAZED IRISH TEA CAKE   Back to Top

CAKE
3/4 cup butter- room temperature
1 cup Sugar
2 teaspoons pure Vanilla extract
2 large Eggs
3 ounces Cream cheese- room temperature
1-3/4 cups Cake flour
1-1/4 teaspoons Baking powder
1/4 teaspoon Salt
1 cup Dried currants (or dates)
2/3 cup Buttermilk

GLAZE
1/2 cup Powdered sugar, sifted
2 teaspoons Fresh lemon juice

PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside.

FOR CAKE, use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants (or dates) in small bowl. Add 1/4 cup of flour mixture to currant and stir until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes (time will vary with individual ovens). Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight.

FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth.

GOOSEBERRY CRUMBLE   Back to Top

8 ounces/ 250 grams/ 2 cups self-raising flour
4 ounces/ 125 grams/ 1/2 cup soft brown sugar
4 ounces/ 125 grams/ 1/2 cup butter
2 pounds/ 1 kilograms/ 10 cups gooseberries
6 ounces/ 200 grams/ 1 cup caster sugar

Using your fingertips, rub butter lightly into the flour in a large bowl. When the texture resembles fine breadcrumbs, mix in the brown sugar. Top and tail the berries and cover with the crumble mixture in an oven-proof dish, pressing the surface down lightly. Bake for 45 minutes in the center of a pre-heated oven at gas mark 4/ 180°C/ 350°F. Serve hot with cream.

NOTE: This dish is an easily prepared and economical dessert, especially at the time of year when gooseberries are plentiful. The basic method can be used for other fillings, such as rhubarb, apple or apple and blackberry.

GOOSEBERRY FOOL WITH ELDER FLOWERS   Back to Top

2 pounds gooseberries
2-3 heads elder flowers
1/2 to 3/4 pint water
1 teaspoon arrowroot if required
Caster Sugar
1 level dessert spoon custard powder
1/4 pint of milk
1/2 pint double cream

Top and tail the gooseberries. Wash them and put into a pan with the elder flowers tied in a square of muslin, and the water. Bring to the boil and simmer gently for 15 to 20 minutes or until the gooseberries are soft then remove the elder flowers and strain the fruit reserving the juice. Puree the gooseberries and pass through a nylon sieve to remove the pips. Measure the puree and make up to a pint with some of the reserved juice if necessary. If it is very runny thicken the puree with arrowroot mix the arrowroot with a little cold water to make a paste return the puree to the rinsed saucepan and bring up to boiling point then mix a little of the hot puree with the arrowroot turn into the pan and cook stirring until the puree thickens and clears. Sweeten to taste with the caster sugar and set aside until cold.

Meanwhile make the custard sweeten slightly and leave to cool. When both goose berry puree and custard are cold mix the custard into the puree then whip the cream lightly and fold it in gently to give a marbled effect. Turn into a serving bowl or individual glasses and serve with sponge fingers or tuiles. Like other fools the texture is less inclined to be cloying if a mixture of custard and whipped cream is used but the custard can be omitted and the amount of cream increased if preferred. Egg custard is even more delicious if time permits. It can be frozen to make a good Ice cream.

GUINNESS CAKE   Back to Top

1 cup butter or margarine
1 cup brown sugar
1-1/4 cups Guinness
1-1/2 cups raisins
1-1/2 cups currants
1-1/2 cups golden raisins
3/4 cup mixed candied citrus peel
5 cups flour
1/2 teaspoon baking soda
1 teaspoon mixed spice
1 teaspoon nutmeg
3 eggs

Butter and line a 9-inch cake pan with wax paper. Place the butter sugar and the Guinness in a pan and bring slowly to the boil stirring all the time until the sugar and butter have melted. Mix in the dried fruit and peel and bring mixture back to the boil. Simmer for 5 minutes. Remove from heat and leave until cold. Sift flour spices and baking soda into a large mixing bowl, stir in cooled fruit mixture and beaten eggs turn into cake pan and bake in center of preheated 325 degrees oven for 2 hours. Test with a skewer. When done cool in pan before turning out.

HAZELNUT CHOCOLATE CHIP SCONES   Back to Top

2 cups all purpose flour
1/3 cup firmly packed dark brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled
1/2 cup buttermilk
1 large egg
1-1/2 teaspoons vanilla extract
1 cup semi sweet or milk chocolate chips
1/2 cup toasted hazelnuts (optional)

Preheat oven to 400 degrees lightly butter a 9 inch diameter circle in the center of the baking sheet. In a large bowl stir together the flour brown sugar baking powder baking soda and salt. Cut the butter into 1/2-inch cubes and distribute them evenly over the flour mixture. With a pastry blender or two knives cut in the butter until the mixture resembles coarse crumbs. In a small bowl stir together the buttermilk, egg and vanilla. Add the buttermilk mixture to the flour mixture and stir to combine. Stir in the chocolate chips and hazelnuts. The dough will be sticky. Spread the dough into an 8 inch diameter circle in the center of the prepared baking sheet. Arrange additional hazelnuts around the edge of the dough for garnish if desired. With a serrate d knife cut into 8 wedges. Bake for 17 to 19 minutes or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula transfer the scones to the wire rack to cool. Re-cut into wedges if necessary. Serve warm or cool completely and store in an airtight container.

HONEY AND LEMON CARRAGEEN PUDDING   Back to Top

1/2 cup Dried carrageen
2 Tablespoons Honey
Lemon juice and grated rind
Egg white, beaten stiff
150 milliliters Heavy cream, whipped

Soak the carrageen in hot water to cover for about 15 minutes (or reconstitute according to package instructions), then drain discarding the soaking liquid. Put into 600 ml fresh water with the honey, lemon juice and rind. Bring to a boil and simmer for 25-30 minutes. Strain and discard the carrageen, and let the liquid cool slightly. Meanwhile, combine the beaten egg white and the whipped cream, then gently fold the mixture into the carrageen liquid. Pour into a greased mold and chill. Servings: 4

(Carrageen [or "carrageenan"] can usually be found in health food stores.)

ICE CREAM MALT   Back to Top
Malted ice-cream okay

300 milliliters (1/2 pint) double cream
300 milliliters (1/2 pint) milk
6 free-range egg yolks
85 grams (3 ounces) malted milk powder
225 grams (8 ounces) good-quality milk chocolate, broken into pieces, at room temperature
20 Maltesers, coarsely crushed

Heat the cream and milk in a heavy-based saucepan until bubbles appear around the edge. Beat the egg yolks with the malted milk powder. Add to the hot cream and mix. Cook very gently, stirring constantly, until the custard has thickened enough to coat the back of a wooden spoon. Remove from the heat and stir in the chocolate until melted. Cool completely.

Pour into an ice-cream maker and freeze until softly set. Or freeze the mixture in a plastic container until half-set, then place in a food processor and whiz for one minute.

Tip the ice-cream into a chilled bowl and fold in the crushed Maltesers. Spoon into a plastic container and freeze until needed. Transfer the ice-cream to the refrigerator for 30 minutes before serving.

NOTE: I imagine that we Americans can use Malted Milk Balls instead of Maltesers.

IRISH CREAM CHEESECAKE   Back to Top

1 cup Graham Cracker Crumbs
1/4 cup Sugar
1/4 cup Margarine, melted
1 Envelope Unflavored Gelatin
1/2 cup Cold Water
1 cup Sugar
3 Large Eggs, Separated
16 ounces Cream Cheese, Softened
2 Tablespoons Cocoa
2 Tablespoons Bourbon
1 cup Whipping Cream, Whipped

Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired.

VARIATION: Substitute 2 Tablespoons cold coffee for bourbon.

IRISH CHOCOLATE CAKE   Back to Top

Sponge
175 grams/ 6 ounces self-raising flour
1/2 teaspoon salt
50 grams/ 2 ounces dark chocolate
110 grams/ 4 ounces butter
175 grams/ 6 ounces caster sugar
80 grams/ 3 ounces cooked mashed potato
2 eggs, beaten
4 tablespoons milk

Filling
110 grams/ 4 ounces dark chocolate
125 milliliters/ 4 fluid ounces double cream
50 grams/ 2 ounces icing sugar
3 tablespoons Irish cream liqueur

Preheat oven to gas mark 5/ 190°C/ 375°F, and grease and line two 20-centimeter/ 8-inch cake tins. Sift flour and salt into a mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water. In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato. Gradually beat in the eggs, adding a little flour with each addition. Fold in the rest of the flour and stir in the milk.

Divide mixture between cake tins and bake for 25 to 30 minutes or until top is firm but springy to the touch. Remove from oven and after a few minutes, turn out on a cooling rack. While the cake is cooling, make the filling. Melt the chocolate as before, stir in the other ingredients and mix well. Use the filling to sandwich the sponge layers together and coat the top and sides of the cake.

NOTE: The "Irishness" of this lovely chocolate cake is thanks not only to the wonderful liqueur used in the filling, but also to a certain, very Irish, ingredient in the cake mixture itself, which contributes to its moistness.

IRISH COFFEE CAKE   Back to Top

1/2 cup butter or margarine
1/2 cup caster sugar
1 cup all purpose flour
1 teaspoon baking powder
2 teaspoons instant coffee dissolved in 2 tablespoons hot water
2 eggs,

Syrup:
2/3 cup strong coffee
1/2 cup sugar
3 tablespoons Irish whiskey,

Topping:
2/3 cup whipped cream
1 heaped tablespoon powdered sugar
1 tablespoon Irish whiskey, chopped hazelnuts.

Butter an 8-inch ring pan and coat well with flour . In a bowl cream together the butter and the sugar then add the eggs one at a time. Sift the flour and baking powder and fold in 2/3 of it then add the 2 tablespoons strong coffee. Fold in the remainder of the flour. Place in the prepared cake pan and bake in a pre heated oven for 35 to 40 minutes at 350 degrees. Test with a skewer and when done turn out onto a wire rack to cool. To make the syrup heat sugar in coffee until it has all dissolved then boil rap idly for one minute. Remove from the heat and beat in the whiskey. Return the cooled cake to well washed pan and pour the syrup over it. Leave it to soak for several hours. Beat up whipped cream with powdered sugar and whiskey. Turn the cake out onto a serving plate and decorate with cream and chopped hazelnut

IRISH WHISKEY PIE   Back to Top

Chocolate ready-to-use pie crust
1/4 cup Irish whiskey
1 envelope unflavored gelatin
1 Tablespoon mint jelly
2-3/4 cups whipped topping
2 Tablespoons sugar
2 eggs, separated
green food coloring
2/3 cup light cream
dash salt

Combine gelatin, 1 Tablespoon sugar, and salt in saucepan. Beat egg yolk slightly. Add egg yolks, cream and whiskey to gelatin mixture. Cook over low heat, stirring constantly, until mixture thickens slightly. Stir in mint jelly. Chill until mixture begins to thicken. Beat egg whites to soft peaks. Beat in remaining sugar until mixture holds a stiff peak. Fold meringue and 2 cups whipped topping into custard mixture. Add green food coloring to desired shade. Turn into crust. Garnish with remaining whipped topping and refrigerate until firm. Let stand at room temperature for 2 hours before cutting.

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