I HOPE YOU ENJOY THESE "MAGICAL" RECIPES!








          Mini-Kissed Shamrock Cookies "Charming chocolate cookies shaped like the famous Irish symbol"

          1 package (22.3 oz.) golden sugar cookie mix
          2/3 cup Hershey's cocoa
          1/3 cup vegetable oil
          2 eggs, slightly beaten
          1 tablespoon plus 1 teaspoon water
          SHAMROCK FROSTING (recipe follows)
          Hershey's Mini Kisses chocolate baking pieces

          Heat oven to 350º F. Combine cookie mix and cocoa in large bowl; stir.
          Add oil, eggs and water; mix with spoon or fork until well combined.
          Dough will clump together and be easy to handle.

          Shape dough into balls, using about 1 level measuring teaspoon
          of dough for each ball. Cluster 4 balls together on ungreased
          cookie sheet to form shamrock; flatten each "leaf" just slightly. For
          stem, shape 1 ball into pencil shape. Tuck stem under bottom
          of shamrock leaves.

          Bake 7 to 8 minutes or until set. Cool slightly; remove from
          cookie sheet to wire rack. Cool completely. Outline shamrock
          and stem with SHAMROCK FROSTING. Place small
          amount frosting in center of cookie. Press Mini Kiss in center.
          Makes about 30 cookies.


          Shamrock Frosting "Frost and Enjoy!!"

          1 tablespoon butter or margarine, softened
          1 cup powdered sugar
          1 tablespoon hot milk or light cream
          1/2 teaspoon vanilla extract
          2 or 3 drops green food color
          Mix well until smooth.


          Irish Stew "What's St. Patrick's Day Without "Irish Stew?"

          Ingredients:
          1 1/2 pounds lean boneless lamb shoulders, cut in 3/4-inch cubes
          12 fl. ounces beer, or water
          2 14 oz. cans broth
          3 cups cubed potatoes
          2 cups thinly sliced carrots
          1 tablespoon olive oil
          1 onion, coarsely chopped
          1 teaspoon pepper
          1 envelope brown gravy mix
          parsley, chopped, for garnish

          Directions:
          In 3-quart pan with cover, heat oil. Add onion and sauté
          until brown; stirring occasionally. Add lamb and sauté,
          stirring until browned. Stir in beer or water, and pepper.
          Cover and simmer for 30 minutes. Mix in broth
          and gravy mix. Add potatoes and carrots, cover and
          simmer for 15 to 20 minutes or until vegetables are tender.
          Garnish with chopped parsley if desired.


          Irish Tea Bread "Yum Yum Yum!"

          Servings: 4
          12 T Strong tea
          1 lb. Mixed dried fruit
          6 oz Soft brown sugar
          1 ea Egg, lightly beaten
          1 oz Butter (melted)
          9 oz All-purpose flour
          1/2 t Bicarbonate of soda

          The mixed fruit can include raisins, currants, and any other
          kind of dried fruit you like; chop any larger pieces down to
          about raisin size. Place the tea, mixed fruit and sugar in a bowl;
          cover and leave overnight. Stir in the egg and melted
          butter. Sieve the flour and the bicarb together and fold
          them in. Line the bottom of a large loaf pan with baking parchment,
          Pour the mixture in and smooth the top. Bake in a preheated
          oven (360 F) on the middle shelf for 1 1/2 hours.
          After removing from the oven, leave
          in the pan for 2-3 minutes; then turn out of pan
          and cool on a wire rack.


          Irish Breakfast Scones "Have You Ever Had Scones? You haven't lived!"

          INGREDIENTS
          Flour 2-1/2 cups
          Salt 1/2 teaspoon
          Butter 2 Tbsp
          Sugar 2 Tbsp
          Baking Powder 2 teaspoons
          Raisins 1/2 cup
          Milk 7/8 cup

          Preheat oven to 400°
          Sieve flour and salt into a bowl. Rub in the butter with your
          fingers or a pastry blender. Add the sugar, baking powder
          and raisins and mix together well.

          Add the milk and mix into a loose dough. Turn onto a floured
          board and knead until smooth (about 10 times). Roll out; cut the
          dough in half, then into quarters and then into eighths.
          Place on a lightly floured baking sheet, then brush the top of each
          scone with milk and sprinkle with sugar.

          Bake for 15 to 20 minutes. When done, transfer to a wire rack to cool.



          Irish Whiskey Pie "Green & Everything!"

          Chocolate ready-to-use pie crust
          1/4 c. Irish whiskey
          1 envelope unflavored gelatin
          1 T. mint jelly
          2 3/4 c. whipped topping
          2 T. sugar
          2 eggs, separated
          green food coloring
          2/3 c. 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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