RECIPES

[bunbun / Hank]

RHUBARB TART

SOME FAMOUS ISRIS CHEF ON TV USED TO SAY THAT "PATIENCE IS THE KEY INGREDIENT IN THE MAKING OF QUALITY PASTRY." IF LIKE ME HOWEVER, YOU HAVE ALL THE PATIENCE OF A STAVING MAN WAITING FOR A TURKEY TO ROAST, THEN SIMPLY BUY THE FROZEN STUFF IN THE SUPERMARKET.


INGREDIENTS:

1/2 LB [1X500G] PACK FROZEN SHORTCRUST PASTRY, THAWED
1 CUP SUGAR
1/2 CUP WATER
2 TBSP GRATED LEMON PEEL
1/2 TSP GROUND CINNAMON
2 LB [1KG] FRESH RHUBARB, TRIMMED AND CUT DIAGONALLY INTO 1/2-INCH [1CM] PIECES


METHOD:

PREHEAT OVEN TO 425 DEGREE F [225 DEGREE C].

CUT 1/3 OF THE DOUGH FOR PASTY COVE AND SET ASIDE.

ROLL OUT REMAINDER OF DOUGH AND LINE A 9-INCH [23CM] GREASED PIE TIN.

TRIM OVERHANG AND ADD TRIMMING TO THE SET-ASIDE DOUGH.

COMBINE SUGAR AND WATER IN LARGE SAUCEPAN OVER LOW HEAT.
STIR UNTIL SUGAR DISSOLVES.

ADD LEMON PEEL AND CINNAMON.

INCREASE HEAT AND BRING TO A BOIL.

ADD RHUBARB AND BRING TO BOIL AGAIN.

ADD RHUBARB AND BRING TO A BOIL AGAIN. REDUCE HEAT, COVER AND SIMMER UNTIL RHUBARB IS JUST BEGINNING TO SOFTEN, ABOUT 5-10 MINUTES.

REMOVE PAN FROM HEAT AND COOL COMPLETELY.

USING A SLOTTED SPOON. REMOVE RHUBARB FROM COOKING LIQUID AND ARRANGE IN CIRCLES ON THE PASTRY BASE.

STRAIN COOKING LIQUID INTO SMALL SAUCEPAN BOIL LIQUID UNTIL REDUCED TO 1/4 CUP.

COOL SYRUP COMPLETELY, THEN SPOON OVER THE RHUBARB.

ROLL OUT REMAINDER OF DOUGH.

WET EDGES OF ASE PASTRY BEFORE COVERING WITH TOP LAYER.TRIM EDGES THEN PRESS DOWN ALL THE WAY AROUND WITH A FORK, PIECE THE PASTRY LID SEVER TIMES AND BAKE FOR 25-30 MINUTES OR UNTIL GOLDEN BROWN.

SERVE WITH FRESH CREAM.

[bunbun / Hank]

BREAD PUDDING

NOWADAYS I'VE HEARD OF A TRENDY VERSION OF THIS, WHICH
INCLUDES A DASH OF CINNAMON. OH, ME GRANNY WOULD BE TURNING IN HER GRAVE IF SHE WAS DEAD.

INGREDIENTS:

3 EGGS
1/2 PT [300ML] MILK
1 TSP VANILLA ESSENCE
2 TBSP SUGAR
1/2 LOAF WHITE, BREAD, PREFERABLY STALE
2 TBSP RAISINS.
1 TBSP IRISH WHISKEY


METHOD:

COMBINE EGGS. MILK, VANILLA, AND SUGAR IN A MIXING BOWL.

CUT BREAD INTO CHUNKS OR CUBES.
ADD BREAD TO EGG MIXTURE ALONG WITH RAISINS AND WHISKEY,

POUR MIXTURE INTO A GREASED OVEN PROOF DISH AND BAKE FOR 40 MINUTES, OR UNTIL TOP IS GOLDEN BROWN.

SERVE HOT WITH CUSTARD OR WHIPPING CREAM.

[bunbun / Hank]

BLACK VELVET

CORK PEOPLE WILL BE DELIGHTED TO HEAR THAT THIS DRINK WORKS AD WELL WITH MURPHY'S OR BEAMISH STOUT AS IT DOES WITH GUINNESS. LOUTH FOLK HOWEVER, MAY BE DISAPPOINTED TO DISCOVER THAT IT SIMPLY WILL NOT WORK WITH A PINT AF HARP.

INGREDIENTS:

1 PT [600ML] IRISH STOUT
1 PT [600ML] CHAMPAGNE

METHOD:

COMBINE CHILLED STOUT AND CHAMPAGNE IN A LARGE GLASS JUG.

STIR WELL.

POUR SLOWLY INTO PRE-CHILLED TALL GLASSES. MAKES 2 PINT [1200ML]



WHEN A TRUE GENIUS APPEARS IN THE WORLD, YOU MAY KNOW HIM BY THIS SIGN: THAT THE DUNCES ARE ALL IN CONFEDERACY AGAINST HIM
JONATHAN SWIFT
AUTHOR AND DEAN OF ST. PATRICK'S CATHEDERAL
[1767-1745]

[bunbun / Hank]

HOT WHISKEY

THIS SIMPLE CONCOCTION IS SAID TO BE SO POWERFUL THAT IT CAN ACTUALLY CURE A BROKEN HEART, AND IF THAT DOESN'T WORK, TAKE TEN OF THEM IN QUICK SUCCESSION.

INGREDIENTS:

1 MEASURE OF IRISH WHISKEY
1 SLICE OF LEMON
4 CLOVES
1 TSP SUGAR
BOILING WATER

METHOD:

POUR THE WHISKEY INTO A GLASS.

P;ACE A SPOON IN THE GLASS AND ADD THE SUGAR,CLOVES,LEMON, AND TWO MEASURES OF JUST-BOILED WATER.

STIR WELL. PRESSING ON THE SLICE OF LEMON TO EXTRACT THE JUICE.

SERVE IMMEDIATELY

[bunbun / Hank]

IRISH COFFEE

MY OLD MAN USED TO SWEAR BY THIS UNIQUE DRINK AS A REMEDY FOR RHEUMATISM. AND THE MORE HE HAD OF IT THE MORE HE SWORE.

INGREDIENTS:

1 MEASURE OF IRISH WHISKEY
1 OR 2 TSP SUGAR [DEMERARA, IF AVAILABLE]
FRESHLY MADE HOT BLACK COFFEE
2-4 TSP WHIPPED CREAM

METHOD:

WARM THE IRISH WHISKEY, IN A MICROWAVE IF POSSIBLE FOR 30 SECONDS.

POUR WHISKEY INTO A WARMED 7-OUNCE IRISH COFFEE GLASS AND ADD SUGAR.

FILL WITH THE HOT COFFEE TO WITHIN HALF AN INCH OF THE THE GLASS.

STIR UNTIL THE SUGAR IS DISSOLVED.

SPOON THE WHIPPED CREAM ON TOP OF THE HOT COFFEE AND SERVE IMMEDIATELY

[bunbun / Hank]

IRELAND BUTTER SHAMROCKS

INGREDIENTS:

1/2 CUP BUTTER
1 CUP SUGAR
2 WELL BETTER EGGS
1 T MILK
1/2 t SALT
2 t BACKING POWER
1t FLAVORING
FLOUR, ENOUGH TO ROLL
[ABOUT 1/2 C]

METHOD:

CREAM THE BUTTER, AND SUGAR, EGGS, MILK AND ONE CUP OF FLOUR SIFTED WITH BAKING POWER AD SALT, ADD ENOUGH ADDITIONAL FLOUR TO MAKE THE DOUGH EASY TO ROLL. ADD THE FLAVORING. CHILL. ROLL TIN CUT SHAMROCK CUTTER. BRUSH WITH EGG WHITE AND SPRINKLE WITH GREEN SUGAR. THE LATTER MAY BE BOUGHT, OR IT CAN BR MADE BY MIXING GREEN COLORING WITH G. SUGAR AND ALLOW IT TO DRY. BAKE ON A GREASED COOKY SHEET IN A MODERATE OVEN [350 DEGREE F] 10 MINUTES.

[bunbun / Hank]

CRISP SPICE COOKIES

INGREDIENTS:

1/2 UP SHORTENING
1 CUP BROWN SUGAR
1 UNBEATEN EGG
1/2 CUP DARK CORN SYRUP
1/2 CUP SOUR MILK
1/2 CUP CHOPPED RAISINS
1/3 C CHOPPED CITRON
2 2/3 CUP FLOUR
1/2 t SODA
2 t BAKING POWDER
1 1/2 t CINNAMON
PINCH OF SALT
1 1/2 t GINGER

METHOD:

CREAM THE SHORTING AND SUGAR. ADD THE EGG, CORN SYRUP, AND MILK. MIX WELL AND ADD THE THE SIFTED-TOGETHER, DRY INGREDIENTS AND THE FRUITS. DROP ON A GREASED COOKY SHEET, AND BAKE IN A MODERATE OVER [350 DEGREE F] 12 MINUTES

THERE ARE FINE. COCONUT MAY BE SUBSTITUTED FOR THE CITRON AND THE RESULT IS GOOD- BETTER FOR THOSE WHO DON'T CARE FOR THE CITRON FLAVOR.

[bunbun / Hank]

DUNDEE STRIPS

INGREDIENTS:

1/2 CUP BUTTER
1/2 CUP SUGAR
1 1/2 CUP FLOUR
2 EGGS
1 t BACKING POWER
1/4 CUP CANDIED PEEL
1/4 CUP CHOPPED NUTS
1/4 CUP CHOPPED RAISINS
1 SLICE FINELY CUT CANDIED PINEAPPLE
1/8 CUP FINELY CUT, CANDIED CHERRIES [ MARASCHINO, IF THAT FLAVOR IS PREFERRED]

METHOD:

CREAM THE BUTTER AND SUGAR. ADD THE BEATEN EGGS. SIFT HALF THE FLOUR WITH BACKING POWER AND ADD TO THE MIXTURE. DREDGE THE FRUIT WITH THE REST OF THE FLOUR, AND ADD. PAT ON A GREASED PAN UNTIL ONE INCH THICK. BAKE IN A SLOW OVER 25-30 MINUTES. COOL AND GLAZE WITH LEMON GLAZE. CUT IN TO FINGER-KILE STRIPS.
THESE ARE DELICIOUS FRUIT COOKIES-FINE FOR TEA.

[bunbun / Hank]

GINGER SHORTBREAD

INGREDIENT:

2 CUP F;OUR
1/2 CUP BROWN SUGAR
1 1/2 BACKING POWER
1/2 CUP BUTTER
1 1/2 t GINGER
2 t WATER

METHOD:

CREAM THE BUTTER AND SUGAR. ADD THE WATER AND THE SIFTED - TOGETHER, DRY INGREDIENTS. THIS WILL BE A CREAMY, BUT STIFF, MIXTURE. WORK WITH THE HANDS TO GET IT IN SHAPE SO THAT IT MAY BE FORCE ONTO A SQUARE, GREASED CAKE PAN ABOUT ONE-HALF INCH THICK. PRESS PIECES OF PRESERVED GINGER INTO THE TOP OF THE SHORT BREAD. BAKE IN A SLOW OVEN [300 DEGREE F] 20 MINUTES. CUT IN SQUARED WHILE STILL WARM, BUT DO NOT REMOVE FROM PAN UNTIL COOL.

[bunbun / Hank]

GREAT GRANDMOTHER'S PLUM COOKIES

INGREDIENTS:

1/2 CUP BUTTER
1/2 CUP SUGAR
1 T WATER
2 CUP FLOUR
1/8 CUP CANDIED CHERRIES
1 t BACKING POWER
2/3 CUP CURRANTS
1/3 CUP CANDIED PEEL

METHOD:

CREAM THE BUTTER AND SUGAR. ADD THE UNBEATEN EGG, THEN THE WATER. MIX THE FRUIT AND DREDGE IT WITH HALF THE FLOUR. MIX THE REMAINDER OF THE FLOUR WITH THE BACKING POWER AND ADD TO THE MIXTURE. THEN AD FRUIT. DROP ON A GREASED COOKY SHEET, AND BAKE IN A SLOW OVEN [300 DEGREE F] 25 MINUTES.

[bunbun / Hank]

IRISH SHORTBREAD

INGREDIENTS:

1 CUP BUTTER
1 CUP SUGAR
1/2 CUP WHOLE, BLANCHED ALMONDS
4 CUP FLOUR
2 T FINELY CHOPPED ALMONDS

METHOD:

CREAM THE BUTTER SUGAR. WORK INT HE FLOUR AND THE CHOPPED ALMONDS. PRESS IN A THIN LAYER ON A COOKY SHEET. COVER WITH THE WHOLE ALMOND, AND BAKE IN SLOW OVER[300 DEGREE F] FOE 10 MINUTES. REMOVE FROM THE OVEN, AND CUT IN TRIPS. RETURN TO THE OVEN AND CONTINUE BAKING UNTIL ALL IS EVENLY BROWN. THIS MAKES A LARGE QUANTITY. FOR THE AVERAGE FAMILY, HALF THE RECIPE WOULD BE ENOUGH.

[bunbun / Hank]

PEANUT BUTTER KISSES

INGREDIENTS:

1/2 CUP PEANUT BUTTER
2 T CHOPPED PEANUTS
1 CUP CHOPPED DATES
1/2 CUP CONFECTIONER'S SUGAR
2 EGG WHITES UNBEATEN

METHOD:

STIR ALL THE INGREDIENTS UNTIL THEY ARE WELL BLENDED. DROP ON A GREASED COOKY SHEET,AND DECORATE THE TOP OF EACH COOKY WITH A PEANUT. BAKE IN A MODERATE OVEN [325 DEGREE F]
FOR 15 MINUTES. WATCH TO PREVENT BURNING. RAISINS OR CURRANTS MAY BE SUBSTITUTED FOR THE DATES.
THESE ARE GOOD AND CHEWY, AND POPULAR WITH THOSE WHO LIKE PEANUTS.

[bunbun / Hank]

SNAPS

INGREDIENTS:

1 CUP BUTTER
2 CUP SUGAR
1 EGG
1 GRATED LEMON OF ORANGE RIND
2 t NUTMEG
1 CUP BRANDY OR WINE
4 CUP FLOUR

METHOD:
CREAM THE BUTTER AND SUGAR WELL. ADD THE REST IN THE ORDER GIVEN. MIX WELL AND CHILL ONE-HALF HOUR. ROLL VERY THIN. CUT IN SHAPES AND BAKE ON A GREASE COOKY SHEET IN A MODERATELY HOT OVER [375 DEGREE F] ABOUT 10 MINUTES.

[bunbun / Hank]

LEMON BREAD PUDDING

INGREDIENTS:
2 LARGE LEMONS JUICE AND RIND
1 CUP WHITE BREAD CUBES
2 CUPS MILK
1/2 CUP SUGAR
3 TABLESPOON BUTTER
4 EGGS, SEPARATED
1/2 TEASPOON SALT
CONFECTIONER'S SUGAR

PREHEAT OVER TO 350 DEGREES. GREASE A ONE-AND-HALF- QUART
BAKING DISH WITH BUTTER AND GRATE CUBES IN A LARGE MIXING BOWL.
BRING THE MILK AND SUGAR TO A BOIL, ADD BUTTER AND POUR OVER THE BREAD CUBES AND LET COOL. BEAT EGG YOLKS AND ADD WITH THE LEMON JUICE TO THE BREAD MIXTURE.
BEAT THE EGG WHITES AND SALT UNTIL THEY STAND IN STIFF PEAKS [LIKE A MERINGUE ] . THEN FOLD INTO THE BREAD MIXTURE. POUR THE PREPARED DISH INTO THE BAKING DISH AND SPRINKLE WITH CONFECTIONER'S SUGAR AND SOME LEFTOVER LEMON ZEST [RIND]. PLACE THE BAKING DISH IN A PAN OF HOT WATER AND BAKE AT 350 DEGREES FOR ONE HOUR. SERVES 5.

[Dillasandra]

So, what was one of the things I missed most while I was away? Cooking, of course. Four months of watching the Food network and dreaming about getting home to try it all........And now I AM home, and GUESS WHO'S WHEELCHAIR WON'T FIT THROUGH THE KITCHEN DOORWAY???!!!!??