Was looking for a St. Patrick's Day Dessert recipe & came across a neat site... About This Page:

[debe]

Am trying to locate a dessert for St. Patrick's Day. It doesn't have to be "diet" just need it to look festive Our Folkart class meets on Wed. & since this week is St. Patrick's Day, the instructor thought it might be nice if we all brought something in for break



So while searching (more like surfing) the web, I came across a neat site that has some pretty good looking recipes for many holidays including St. Patrick's Day



Would you believe I forgot to put the link!



That's My Home and the holiday page is Razzle Dazzle Recipes



If anyone has a favorite dessert/snack that would work for St. Patrick's Day, I am open for suggestions

[BostonTeaParty]

Debe, here are a couple of Irish themed desserts. Good luck!

Dublin's Finest Carmel Apple Cake

Carmel
1/2 cup packed brown sugar
1/4 cup butter
1 (8 ounces) carton heavy whipped cream
1/3 cup chopped pecans

Cake
1 package apple cinnamon quick bread mix
1 chopped and peeled apple
3/4 cup water
3 tablespoons Irish whiskey
1/4 cup oil
1 egg

Topping
remaining heavy whipping cream
2 tablespoons powdered sugar
2 tablespoons Irish whiskey
cinnamon

Heat oven to 350 degrees F.
Combine, in small saucepan over low heat: brown sugar, butter and 2 tbs.whipping cream. Cook and stir just until butter is melted. Remove from heat; stir in pecans. Pour mixture into bottom of ungreased 9-in round cake pan or 9-in square pan. Set aside.

Combine, in large bowl, all cake ingredients. Stir 50-75 strokes by hand until mix is moistened. Spoon batter over caramel mixture, making sure caramel is completely covered.
Bake at 350F for 40-50 minutes or until toothpick inserted in center comes out clean. Cool 1 minute, then invert onto serving plate.

Beat, in small bowl, remaining whipping cream until soft peaks form. Add powdered sugar and whiskey. Beat until stiff peaks form. Spread whipped cream mixture on top of cake.
Sprinkle lightly with cinnamon. Store in refrigerator.

Irish Coffee Meringues

Meringues
7 tablespoons sugar
3 tablespoons (packed) dark brown sugar
1 teaspoon instant espresso powder or instant coffee powder
2 large egg whites

Filling
1 1/4 cups chilled whipping cream
2 tablespoons sugar
2 tablespoons Irish whiskey
2 teaspoons instant espresso powder or instant coffee powder

Chocolate-covered coffee beans (optional)

For meringues:
Preheat oven to 250°F. Line 2 heavy baking sheets with parchment paper. Stir 3 tablespoons sugar, 1 tablespoon brown sugar and 1 teaspoon instant espresso powder in small bowl to blend well. Using handheld electric mixer, beat egg whites in medium bowl until medium-stiff peaks form. Add remaining 4 tablespoons sugar and 2 tablespoons dark brown sugar to egg whites by tablespoonfuls and beat until stiff peaks form. Fold coffee-sugar mixture into meringue.

Drop meringue by rounded tablespoonfuls onto prepared baking sheets, spacing evenly. Using knife, gently spread meringues 2 1/2- to 3-inch rounds. Bake until meringues are dry and can be easily be lifted from parchment, about 45 minutes. Transfer meringues to racks and cool completely. (Can be prepared 2 days ahead. Store in airtight containers at room temperature.)

For filling:
Beat 1 cup whipping cream in medium bowl to medium-firm peaks. Add sugar, Irish whiskey and instant espresso powder and beat until firm peaks form.

Place 1 meringue on plate, flat side down. Spoon 1 generous tablespoon of espresso cream filling over. Top with another meringue, flat side down, and press gently until filling spreads to edge. Repeat with remaining meringues and filling. (Can be prepared 1 hour ahead. Cover with plastic wrap and refrigerate.)

Beat remaining 1/4 cup whipping cream in small bowl until firm peaks form. Spoon small dollop of cream atop each meringue. Garnish each with chocolate-covered coffee beans, if desired.

[GoofyMom]

Cool link Debbie. Thanks.

Here's my suggestion; although it's not Irish, it is green. Of course, creme de menthe may not be suitable for all members in your art class, though, so would need a warning.

Chocolate Cups with Creme de Menthe Chantilly

Ingredients:
Semisweet chocolate chips or squares
Baking cups, foil or paper

Melt chocolate in a double boiler over hot water. Brush a thin layer over the inside of a baking cup. Chill until firm. Brush with another thin layer. Chill until needed. Slowly and carefully, remove paper. Fill with Chantilly.

Creme de Menthe Chantilly:

To 1 cup whipping cream add 2 tbsp granulated sugar and 2 tbsp creme de menthe.

Whip until thick.

[debe]

Thanks for the recipes! All sound so good Certainly am going to give them a try here at home.



Is there something that can be used in place of the Irish Whiskey? Not sure if I can officially use them if they contain any alcohol at all <forgot to mention the class is held at the Vocational School where I work> (even tho I know it cooks out, I don't want to loose my job there ) Or do you think the amount required in the recipe is so minimal it wouldn't make a difference?

[Bert & Sully]

debe I couldn't find a substitute for whiskey, but such a small amount probably wouldn't be missed! Also thought I'd post this that someone had given me as a St Patty's dessert:

LEMON CURD LAYER CAKE

For lemon curd
2 1/3 cups sugar
2 teaspoons cornstarch
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces

For frosting
3/4 cup powdered sugar
2 cups chilled whipping cream

For cake
1 1/2 cups cake flour
1 1/2 cups sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
4 large egg yolks
1/4 cup vegetable oil
1/4 cup orange juice
1 1/2 teaspoons grated lemon peel
8 large egg whites
1/4 teaspoon cream of tartar

Lemon slices, halved, patted dry

Make lemon curd:
Combine 2 1/3 cups sugar and 2 teaspoons cornstarch in heavy medium saucepan. Gradually whisk in fresh lemon juice. Whisk in eggs and yolks; add butter. Whisk over medium heat until curd thickens and boils, about 12 minutes. Pour into medium bowl. Refrigerate until cold, at least 5 hours. (Can be prepared 1 week ahead. Cover and keep refrigerated.)

Make frosting:
Beat powdered sugar and 1 1/4 cups lemon curd in large bowl just until blended. Beat cream in medium bowl until firm peaks form. Fold cream into curd mixture in 3 additions. Chill until firm, at least 4 hours.

Make cake:
Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with parchment paper. Whisk 1 1/2 cups cake flour, 1/2 cup sugar, 2 1/2 teaspoons baking powder and ß teaspoon salt in large bowl. Add 4 yolks, 1/4 cup vegetable oil, orange juice, lemon peel and 3/4 cup curd to bowl (do not stir). Combine whites and 1/4 teaspoon cream of tartar in another large bowl. Using electric mixer, beat whites until soft peaks form. Gradually add remaining 1 cup sugar, beating until stiff but not dry. Using same beaters, beat yolk mixture until smooth. Fold whites into yolk mixture in 3 additions.

Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; peel off parchment. Cool cakes completely.

Spoon 1 cup frosting into pastry bag fitted with plain round tip; refrigerate bag. Place 1 cake layer on cake platter. Spread top of cake layer with 1/3 cup curd, then 1 cup frosting. Top with second cake layer; spread with 1/3 cup curd and 1 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. Spread remaining curd over top of cake, leaving 3/4-inch plain border around edge. Pipe chilled 1 cup frosting in bag in small mounds around edge of cake. (Cake can be prepared 1 day ahead; refrigerate.) Place lemon slices between mounds of frosting. Slice cake and serve.

[debe]

Thank you! Another good recipe to try

Am going to print these out here at work and give them to one of my co-workers. She belongs to a gormet club and they are always cooking/baking things