World Recipes

Banoffee (Irish Dessert)

1 1/2 cups graham cracker crumbs
1 cup butter, melted
1/2 cup granulated sugar
1 tablespoon ground ginger
1 (14 ounce) can sweetened condensed milk
2 bananas, sliced
2 cups heavy whipping cream

Mix graham cracker crumbs, sugar, butter and ginger until well blended. Press mixture into a 9- inch pie plate. Cool in refrigerator.

Pour sweetened condensed milk into a 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with very hot water. Bake at 425 degrees F for 1 hour or until thick and caramel-colored. Beat until smooth. Let cool for 15 minutes. Pour toffee into pie crust. Allow to cool.

Slice bananas over toffee.

Whip 2 cups of cream and spoon it on top of bananas.

Refrigerate before serving.

Shamrock Chocolate-Mint Brownies

Source: Wilton Industries, Inc. - Recipe and graphic used with permission

Singles! Shamrock Mold
1/3 cup butter or margarine, softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 ounces unsweetened baking chocolate, melted
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (6 ounces) mint chocolate chips
1 (16 ounce) can ready-to-use vanilla icing
Green decorating sugar crystals

Preheat oven to 350 degrees F. Grease Singles! Shamrock Mold with vegetable cooking spray.

Place butter and sugars in large mixing bowl, beat until smooth and creamy. Stir in melted chocolate, egg and vanilla extract.

Mix flour and baking soda; add to creamed mixture; stir. Add chips; stir. Pour batter into prepared molds. Fill cavities approximately 1/2 full. Bake 20-25 minutes. Cool 5 minutes, remove from mold and cool completely.

On low heat or in microwave, heat icing until pourable consistency. Do not overheat. Place brownies on a rack and pour on icing. Sprinkle with sugar. Let set.

Makes 4 shamrocks.

Brownies with Irish Cream Topping

Brownies
4 ounces bittersweet chocolate
1 ounce unsweetened chocolate
1/2 cup butter
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
3 large eggs
1 cup all-purpose flour

Topping
1/3 cup Irish Cream liqueur
8 ounces white chocolate, chopped

Preheat oven to 325 degrees F. Line an 8-inch square baking pan with aluminum foil, leaving at least 2 inches of foil overhanging on all sides. Set aside.

Melt chocolate and butter together in a heavy saucepan over medium heat, stirring constantly. Remove from heat and cool slightly.

Whisk sugar, vanilla extract and salt into chocolate mixture, followed by the eggs, one at a time. Continue whisking mixture until it is shiny and smooth. Add flour and whisk just until blended. Pour batter into prepared pan and level top. Bake for about 35 minutes, or until cake tester comes out with a few moist crumbs clinging to it. Cool completely in pan.

Topping: Heat liqueur to a boil, remove from heat and whisk in white chocolate until it is completely melted and mixture is smooth. Refrigerate until mixture becomes thick enough to spread, stirring occasionally, about 30 minutes.

Spread topping over brownies and refrigerate until cold. Let stand at room temperature for 30 minutes before serving.

To cut, lift brownies, foil and all out of pan, peel off foil and cut.

Leprechaun Pie

Makes one 9-inch pie.

1 can sweetened condensed milk
1 (8 ounce) can frozen limeade concentrate
1 (8 ounce) contained frozen whipped topping
3 to 4 drops green food coloring, or more as desired
1 prepared graham cracker crust or baked pie shell
Lime slices (for optional garnish)

Thoroughly blend together the sweetened condensed milk and the frozen limeade concentrate. Fold in the whipped topping, adding green food coloring a few drops at a time until desired hue is attained.

Pour the filling into the prepared graham cracker pie shell. Garnish pie with dollops of whipped topping and lime slices, too, if desired.

Refrigerate for about 2 hours prior to serving. Slice to serve.

Irish Shamrock Cookies

1/2 cup butter, softened
1 (3 ounce) package instant pistachio pudding mix
1 1/3 cups baking mix
1 egg
1 tablespoon granulated sugar

Preheat oven to 350 degrees F. Lightly grease baking sheet.

Cream together butter or margarine and pudding mix. Blend in the baking mix, egg and sugar and mix well. On a lightly floured surface roll out the dough to 3/8-inch thickness and cut into cookies with a shamrock cookie cutter. Place cookies on the prepared baking sheet and bake for 9 to 10 minutes or until lightly browned on the edges. Let cookies cool on rack.

Frost with green colored icing, if desired.

Makes 1 1/2 dozen cookies.

Emerald Isle Cake

Posted by Elaine at recipegoldmine.com 2004/2/26 16:27

1/2 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

In a bowl cream the butter and sugar. Add eggs one at a time, beating well after each addition. Blend in vanilla extract.

Combine the dry ingredients and add alternately with the milk, beating until smooth. Spread in a greased 9-inch square pan. Bake in a preheated 350 degree F oven for 40 minutes or until tests done.

Glaze
1 cup powdered sugar
1 1/2 tablespoons milk or Irish whiskey
2 drops green food coloring
Slivered almonds, sliced

Combine the sugar and liquid, beating until smooth and fairly thin. Add coloring and spread on the warm cake. Sprinkle with almonds.

Irish Apple Pie

Posted by Olga at recipegoldmine.com 2004/3/1 08:40

A delicious apple dessert from Ireland. The pastry is not as firm as regular pastry. Be sure to GREASE the pie pan.

Pastry
2 cups hot mashed potato
1 tablespoon butter or margarine
1/8 teaspoon cinnamon
1/8 teaspoon ginger
1 tablespoon brown sugar
1/4 cup all-purpose flour

Filling
4 cups thinly sliced apples
2 tablespoons brown sugar

Topping
1 teaspoon melted butter or margarine
1 teaspoon granulated sugar

Preheat oven to 375 degrees F.

Combine potato, butter, cinnamon, ginger and brown sugar. Mix well. Blend in flour. Reserve 3/4 cup for top of the pie.

On a sheet of wax paper or, better still, parchment paper, pat the remaining dough into a circle slightly larger than a 9-inch pie plate. Place a well-greased pie plate over dough. Lift and invert the dough into the pan. Remove wax paper. Arrange apple slices of potato mixture. Sprinkle with 2 tablespoons brown sugar. Pat remaining 3/4 cup of potato mixture onto a 9-inch circle of wax paper. Invert over filled pie. Peel off paper, crimp and seal edges of dough around pie. Cut a vent in the center of the pie. Bake 45 to 50 minutes.

Brush top with 1 teaspoon melted butter and sprinkle with granulated sugar a few minutes before removing from oven.

Serve hot with whipped cream.

Serves 6.

Source: One Potato Two Potato

Louisiana Chili

8 servings

2 pounds lean ground pork
2 large onions, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1 (28 ounce) can tomatoes
1 (28 ounce) can kidney beans, drained and rinsed
1 teaspoon oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
Dash hot pepper sauce
Pepper to taste

In a large heavy skillet, cook ground pork over medium heat, breaking up pieces, about 10 minutes or until browned. Drain any fat. Transfer to large saucepan or Dutch oven. Add onions; cook 5 minutes. Add garlic, peppers and celery; cook 5 minutes. Add tomatoes, breaking up with a spoon. Add remaining ingredients. Bring to a boil; reduce heat and simmer, covered, 30 minutes. Add a small amount of water if necessary.