Irish Whiskey Cake
Irish Fruit in a Paper Bag Recipe
Blarney Blaster
Non-Alcoholic Version of the Blarney Blaster
Steamed Irish Whiskey Pudding


Irish Whiskey Cake

3/4 cup chopped pecans or walnuts
1 box chocolate cake mix
1 4-ounce package instant chocolate pudding mix
1/2 cup vegetable oil
1/2 cup milk
4 eggs
1/2 cup Irish whiskey

Glaze:
1/2 cup sugar
1/4 cup water
1/4 cup butter, at room temperature
1/4 cup Irish whiskey

Preheat oven to 350 degrees. Grease a bundt or tube pan. Sift flour or
cocoa powder into pan and shake to distribute evenly. Pour out excess.
Sprinkle nuts over bottom of pan.
Combine cake and pudding mix in a large mixing bowl. Stir in oil and
milk to moisten. Add eggs and beat. Slowly add whiskey and beat until
smooth. Pour batter into prepared pan. Bake 40 to 45 minutes.
Meanwhile, make glaze: Combine sugar and water in saucepan; bring to a
boil. Add butter and stir to melt. Boil 3 minutes, stirring
constantly. Remove from heat and stir in whiskey. Cool slightly, then
pour into squeeze bottle.
Remove cake from oven. While cake is still hot, insert nozzle of
squeeze bottle into the bottom of cake and inject glaze. Repeat at
several points around cake, using up half the glaze. (If you don't
have a squeeze bottle, poke holes into bottom of cake and pour glaze
over holes). Let cake rest 5 minutes, then unmold.
Pour remaining glaze over top of cake.

Variations: If you prefer a non-chocolate cake, use yellow cake mix
and vanilla pudding instead of chocolate. For a nuttier cake, add 1/4
cup chopped nuts into batter.





Irish Fruit in a Paper Bag Recipe

Hazelnut Cookies
1/2 lb. plus 2 Tbsp unsalted butter
2 cup brown sugar
2 eggs
2 tsp baking soda
6 Tbsp chopped hazelnuts

1 cup whipped cream, for serving

Fruit
4 Tbsp butter
1 pear, cored, peeled, and quartered
2 bananas, peeled and halved
2 plums, cut in quarters
8 strawberries
1 orange, segmented, juice reserved
1/2 melon, peeled, seeded, and quartered
8 sprigs fresh mint
1/4 tsp honey
4 tsp Irish Mist

Hazelnut Cookies
Preheat oven to 350 F. Cream together butter and sugar. Add eggs, one
at a time. Fold in dry baking soda and chopped hazelnuts. Drop
spoonfuls of the mixture onto a lightly greased sheet pan. Bake in a
preheated oven at 350 F for 10 minutes.

Fruit
Preheat oven to 400 F.
Cut 4 sheets parchment paper into 4 x 12 inch circles. Butter edges of
paper circles. Divide fruit among the four circles, placing on one
side of the circle. Place sprig of mint on top of the fruit. Mix
honey, Irish Mist, and orange juice. Sprinkle over the fruit.
Fold paper in half, crimping edges.
Bake in preheated oven, 5-10 minutes, until well risen. (The parchment
paper will puff up.)
Presentation:
Place on hot plate and cut open from the top. Garnish with fresh mint,
and serve with whipped cream and hazelnut cookies.

Serves: 4
Recipe by: Colin O'Daly, Chef, Roly's Bistro, Dublin



--

Blarney Blaster
>From T.G.I. Friday's


3/4 ounce Irish whiskey
3/4 ounce Bailey's Irish Cream
3/4 ounce green creme de menthe
2 scoops vanilla ice cream
1/4 cup crushed ice

Add ingredients into blender and blend until smooth. Garnish with
whipped topping and drizzle ounce of green creme de menthe on top.
Makes one tall glass.



Non-Alcoholic Version of the Blarney Blaster

1 ounce vanilla syrup
1 ounce milk
1 ounce honey
3 scoops vanilla ice cream
1/2 teaspoon peppermint extract
3 drops green food coloring, optional

Add ingredients into blender and blend until smooth. Garnish with
whipped topping. Makes 1 tall glass.





Steamed Irish Whiskey Pudding

4 ounces wheat flour
1 teaspoon baking powder
4 ounces Crisco
4 ounces dark brown sugar
1 pound mixed dried fruit
4 ounces candied peel, chopped
4 ounces soft breadcrumbs
1 ounce flaked almonds
grated rind of 1 orange
grated rind of 1 lemon
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1 1/2 teaspoons allspice
1 tablespoon molasses
4 tablespoons Irish whiskey
5 fluid ounces stout

Sift the flour and baking powder.
Put the Crisco and sugar into a large bowl and beat until creamy, then
add all the remaining ingredients and mix very well, to a thick,
creamy consistency. Allow to stand overnight.
The next day, put the mixture into a lightly greased 21/2 pint basin
(or two 1 pint basins), cover with a circle of greased grease-proof
paper and secure with foil or a pudding cloth. Steam for 6-8 hours.
Cool, then put a clean piece of foil on top of the bowl, and store in
a cool dry place until required. Steam for a further 3 hours and flame
with warmed brandy before serving.

Yield: 1 pudding


Our_Recipe_World Digest
Posted By: Susanna: >
FROM ANN IN FLA



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