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Irish Mist Pancakes

1 cup sifted flour
1 1/2 tablespoons granulated sugar
1/8 teaspoon salt
3 eggs
1 1/2 cups milk
1 tablespoon butter, melted
1 liqueur glass Irish Mist

Topping
1 liqueur glass Irish Mist
1/4 cup melted butter
1/4 cup granulated sugar
Whipped cream

To prepare the batter, combine the flour, sugar, salt, eggs, milk, butter and Irish Mist liqueur; beat until smooth. Set aside for 1 hour.

To make the topping, combine Irish Mist liqueur, butter and sugar. Set aside.

To cook pancakes pour enough batter (2 to 3 tablespoons) onto a hot greased griddle to make 1 pancake about 6 inches in diameter; tip the pan to make the pancake as thin as possible. Brown on both sides. Roll each pancake as it is cooked and keep hot until all pancakes are cooked.

To serve place a spoonful of topping on each pancake. Top with a dash of whipped cream. Serve pancakes hot.

Makes about 14 to 16 pancakes.

Irish Breakfast Scones

2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 cup raisins
7/8 cup milk

Preheat oven to 400 degrees F.

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 Omelet

6 small eggs, separated
4 medium size potatoes, cooked and mashed
Lemon juice
1 tablespoon chopped chives or scallions
Salt and pepper to taste
1 tablespoon butter

To the mashed potato, add the beaten egg yolks. Mix the two ingredients thoroughly and then add the lemon juice, chives, salt and pepper.

Heat the butter in an omelet pan.

Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until it turns golden, then run under the broiler to finish.

Magic Leprechaun Powder

Buy a box of instant pistachio pudding. Take it out of the box so it is in the plain white wrapper. Tape the following poem to the front of the package of pudding.

Magic Leprechaun Powder filled with gold
Add a little milk (4 cups) icy cold
Give it a stir and watch the surprise
Presto! It changes right before your eyes!

St. Patrick's Day Shamrock Wand

Green construction paper
3-inch diameter cardboard circle or plastic lid
Drinking straw
Scissors
Glue
Glitter
Pencil

Draw 3 circles on the green construction paper by tracing around the lid or cardboard circle. Cut out the circles. Glue together a section of the circles' edges to form a clover shape. Dab glue onto the shamrock and sprinkle on glitter. Glue the straw onto the back of the middle circle to form a handle. Let the glue dry. See how much magic you can create!

Green Velvet Cake with Green Icing

1/2 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
2 tablespoons cocoa
1 teaspoon green food coloring
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt

Preheat oven to 325 degrees F. Grease and flour two 8-inch cake pans.

Cream butter and sugar. Add eggs. Mix well. Dissolve baking soda in buttermilk. Alternately add flour, cocoa, salt and buttermilk, beginning and ending with the flour. Gently stir in green food coloring. Pour into prepared cake pans. Bake for about 30 minutes, or until tests done.

Green Icing
1/2 cup butter-flavored shortening
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
1 tablespoon milk
2 teaspoons green liquid food coloring

Beat shortening and cream cheese together. Gradually beat in sugar. add milk until a frosting is formed. (Add more milk if necessary.) Beat in food coloring to produce an even color.

Killarney Cake

1 (18.25 ounce) box chocolate fudge cake mix
1/4 cup cr?me de menthe or 1 teaspoon peppermint extract
1/2 cup chopped green maraschino cherries
1 1/2 cups heavy cream
3 tablespoons cr?me de menthe or 1/2 teaspoon peppermint
    extract and 2 tablespoons confectioners' sugar
1/4 cup whole green maraschino cherries
Chocolate curls

Prepare cake mix following package directions, substituting 1/4 cup cr?me de menthe for 1/4 cup water. Stir in chopped cherries. Pour into 2 greased 9-inch layer cake pans; bake as directed. Cool.

Whip cream with tablespoons cr?me de menthe. Spread 1/3 of whipped cream between cake layers. Heap remaining whipped cream on top. Arrange whole cherries and chocolate curls over whipped cream.

Lemon-Irish Whiskey Cake

Source: Irish Heritage Cookbook - Margaret M. Johnson

Makes 10 servings.

This recipe should be started the day before baking.

Zest of 1 lemon, cut into julienne
1/4 cup Irish whiskey
3/4 cup butter, at room temperature
3/4 cup superfine sugar (regular sugar can be processed in a
    blender or food processor)
3 eggs, beaten
2 cups all-purpose flour
1 pinch salt
3/4 cup ground almonds

Place julienned lemon zest in a small bowl. Add whiskey and let soak overnight.

The next day, preheat oven to 350 degrees F. Grease a 9-inch cake pan.

Cream the butter and sugar together until light and fluffy. Whisk in the eggs.

Sift the flour and add to the butter mixture along with the salt. Stir to blend. Fold in the ground almonds. Strain the whiskey, discarding the zest, and stir the whiskey into the batter. Pour into the prepared pan, and bake about one hour, until golden brown, and a wooden pick inserted in the center comes out clean.

Lucky Mint Cheesecake

Makes 8 servings.

1/2 cup (3 ounces) semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk, divided
1 teaspoon vanilla extract
1 (6 ounce) chocolate flavor crumb pie crust
11 ounces cream cheese, softened
1/2 teaspoon mint extract
Several drops green food coloring
1 egg

Preheat oven to 350 degrees F.

In small saucepan, melt chips with 1/3 cup of the sweetened condensed milk. Stir in vanilla extract. Spread on bottom of pie crust.

With mixer, beat cream cheese in large bowl until fluffy; gradually beat in remaining sweetened condensed milk, mint extract and green food coloring. Add egg; beat on low speed just until combined. Place pie crust on baking sheet; place on oven rack. Carefully pour mint mixture over chocolate layer in pie crust.

Bake 25 minutes or until center is nearly set. Cool. Chill at least 3 hours. Store leftovers covered in refrigerator.

Shamrock Meringues

3 egg whites
1/2 cup granulated sugar
1/8 teaspoon cream of tartar
1 drop green food coloring
Vanilla ice cream
Mint sauce

Beat the egg whites in a large bowl with an electric mixer on high until soft peaks form. Add the sugar gradually a tablespoon at a time. Then add the food coloring. Place the mixture in a heavy plastic bag. Twist the bag shut and cut a hole in one end of the bottom of the bag. On a parchment covered baking sheet, pipe the shamrock shape, or spoon three dollops of meringue in a triangle and using a spoon dipped in water, spread the mounds to form shamrock leaves. Bake the shamrocks at 250 degrees F for about 2 1/2 hours.

Serve the shamrocks topped with ice cream and mint sauce.

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