Publisher's Desk...
Top o??™ the morning to one and all. I hope you enjoy the wee bit o??™ Irish devilment we have in store for you today. Have a wonderful Saint Patrick??™s Day. Remember to wear something green! If you wear a uniform like me, and you cannot wear something green, do not worry. Of course, at my age, getting pinched is the least of my worries, lol.
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Ramblings...
About St. Patrick's Day
St. Patrick was born about 390 AD in Roman Britain. As a youth he was kidnapped
by Irish raiders and sold into slavery in Ireland. He escaped six years later
and fled to Gaul. After several years of monastic life, he returned to Ireland
in 432 AD as a missionary to the people there. Legend has it that he drove all
of the snakes out of the country. It is said that he used the three-leafed
shamrock to explain the concept of the Trinity; hence its strong association
with his day and name.
St. Patrick is a hero in Ireland. In fact, there are about 60 churches and
cathedrals named for him in Ireland alone. One of the most famous cathedrals is
St. Patrick's Cathedral in Dublin. These grounds bear the mark of the place
where St. Patrick baptized his converts.
Green is associated with Saint Patrick's Day because it is the color of spring,
Ireland, and the shamrock.
Leprechauns are also associated with this holiday. According to the legend, the
Leprechaun is an Irish fairy. It is told that Leprechauns are unsociable,
unfriendly, live alone. Also, they make shoes and possess a hidden pot of gold.
The legend says if the Leprechaun is caught by a treasure hunter then he must
tell where is treasure is, unless the Leprechaun can trick the hunter and
vanish. They were probably added later on because greeting card companies needed
something cute to put on their greeting cards.
An Irishman's Philosophy of Life
"In life, there are only two things to worry about, either you are well, or you are sick. If you are well, there is nothing to worry about, but if you are sick, you have two things to worry about; either you will live, or you will die. If you live, there is nothing to worry about, if you die, you have two things to worry about; either you will go to heaven or to hell. If you go to heaven, there is nothing to worry about, but if you go to hell, you'll be so busy shaking hands with your friends, you won't have time to worry!"
Irish Blessings
May the road rise to meet you.
May the wind be always at your back.
May the sun shine warm upon your face.
And rains fall soft upon your fields.
And until we meet again,
May God hold you in the hollow of His hand.
May you live as long as you want,
And never want as long as you live.
Always remember to forget
The things that made you sad.
But never forget to remember
The things that made you glad.
Always remember to forget
The friends that proved untrue.
But never forget to remember
Those that have stuck by you.
Always remember to forget
The troubles that passed away.
But never forget to remember
The blessings that come each day.
May the saddest day of your future be no worse
Than the happiest day of your past.
May the roof above us never fall in.
And may the friends gathered below it never fall out.
May you have warm words on a cold evening,
A full moon on a dark night,
And the road downhill all the way to your door.
May there be a generation of children
On the children of your children.
May you live to be a hundred years,
With one extra year to repent!
May the Lord keep you in His hand
And never close His fist too tight.
May your neighbors respect you,
Trouble neglect you,
The angels protect you,
And heaven accept you.
May the Irish hills caress you.
May her lakes and rivers bless you.
May the luck of the Irish enfold you.
May the blessings of Saint Patrick behold you.
May your pockets be heavy and your heart be light,
May good luck pursue you each morning and night.
Walls for the wind,
And a roof for the rain,
And drinks beside the fire -
Laughter to cheer you
And those you love near you,
And all that your heart may desire!
May God be with you and bless you,
May you see your children's children,
May you be poor in misfortune, rich in blessings.
May you know nothing but happiness
From this day forward.
May God grant you many years to live,
For sure He must be knowing
The earth has angels all too few
And heaven is overflowing.
May peace and plenty be the first
To lift the latch to your door,
And happiness be guided to your home
By the candle of Christmas.
May you always have work for your hands to do.
May your pockets hold always a coin or two.
May the sun shine bright on your windowpane.
May the rainbow be certain to follow each rain.
May the hand of a friend always be near you.
And may God fill your heart with gladness to cheer you.
A Wedding Prayer
By the power that Christ brought from heaven,
mayst thou love me.
As the sun follows its course,
mayst thou follow me.
As light to the eye,
as bread to the hungry,
as joy to the heart,
may thy presence be with me,
oh one that I love,
'til death comes to part us asunder.
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Did You Know?...
Irish Tea Traditions
By Brenda Hyde*
Ireland is the largest tea consumer per capita than any country in the world. They take their tea VERY seriously! You won't find a convention, work meeting or other event that does not allow for a morning or afternoon tea break on the schedule! The slang for tea is "cha" in Ireland and the rich and poor alike love tea time.
Tea was first imported to Ireland in 1835 where it became popular with the wealthy crowd, but it wasn't until later in the mid 1800s that it spread to the rural people and all of Ireland was hooked. Small grocers were opened in the towns and villages and they started exchanging butter and eggs for tea and sugar.
In Gaelic "cupan tae" mean cup of tea, and the Irish make it a strong cup. Irish tea is blended to be mixed with a lot of rich milk-up to 1/3 of the cup for some. The custom is to add the milk to the tea cup first, then pour in the tea. Irish breakfast tea is often a strong blend of Assam and Ceylon and most people would only drink it for breakfast, though the Irish love it strong and would use this blend all day long. Even during the traditional Irish wake, after a family member has passed away, it's expected that a pot would be continuously boiling to make tea for company.
Irish tea is served generally three times a day; 11:00 in the morning, 3:00-5:00 for afternoon tea and a high tea at 6:00 pm, serving as the evening meal. Many think of high tea as formal or fancy, but it's actually a working man's tea that serves as a meal. Afternoon tea is the more "fancy" of the three teas-the one with scones, breads, jam, curds and other dainties.
Irish Shortbread
Ingredients:
(8 ounces)1 cup butter
(4 ounces) 1/2 cup caster sugar (superfine/baking sugar)
(8 ounces) 1 cup all-purpose flour
(2 ounces) 1/4 cup cornstarch
Cream the butter and sugar. Add the flour and cornstarch. Roll out and cut into squares or rounds and bake in a slow (300 degree) oven until done.
Another dessert for tea...
Chocolate Potato Cake
Ingredients:
1 1/2 cups self-rising flour
2/3 cup caster (fine) sugar
2 oz. plain chocolate, melted or 4 level tablespoons cocoa
1/2 tsp. salt
1/3 cup cooked mashed potato
1/2 cup butter
4 tablespoons milk
2 eggs
Cream the butter and sugar with the mashed potato, then add the melted chocolate or the cocoa. Add the beaten eggs, alternately with the flour and the salt. Finally pour in the milk, mixing well, to make a soft dough. Well grease two 8 inch cake pans and divide batter equally between them. Bake at 350 degrees oven for 25-30 minutes. The top springy to the touch when done. Cool for a few minutes, and then turn out onto a wire rack. Frost with whipped cream or desired frosting.
Sultana Scones
Ingredients:
1 cup white flour
1/2 teaspoon baking powder
1/4 pound butter, softened
2 ounces sugar
1 egg, slightly beaten
2 ounces milk
handful of sultanas (golden raisins)
Sift flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins, mixing well to make a sticky dough. Turn dough onto floured board and knead at least 5 minutes. Flatten the dough and cut into rounds. Place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. (I sprinkle with white sugar) Bake at 350 degrees for 15 to 20 minutes, or until golden brown. You can cook over a gas flame or open fire using the hot skillet. Place scones in pan and cook 7-8 minutes. Turn and repeat. This is a more traditional method than baking.
Drop Tea Scones
Ingredients:
2 cups all purpose flour
1 level teaspoon cream of tartar
1/2 teaspoon baking soda
pinch of salt
1 level tablespoon caster sugar (superfine/baking sugar)
1 level tablespoon golden syrup or corn syrup
1 egg
1/4 pint milk
Sift the flour, soda, cream of tartar and salt into a bowl. Add the sugar. Beat in the syrup, egg and milk to form a smooth batter. Preheat a lightly greased griddle or thick frying pan. Drop medium spoons full of the mixture and cook at medium heat until bubbles appear-much like cooking a pancake. Turn and cook on the other side. Remove and place in a clean tea towel or cloth until ready to serve. Serve with butter, honey or jam. Makes 15.
Irish Herb Scones
Ingredients:
1/2 pound potatoes
4 tablespoons flour
1/4 teaspoon salt
4 tablespoons oil
2 tablespoons chopped parsley
1/2 teaspoon dried dill
1/4 teaspoon savory
1/4 teaspoon marjoram
1/4 teaspoon powdered sage
Oil for frying
Boil the potatoes, and then pass through a food mill. Mix the flour, salt, oil and herbs with the potatoes. On a floured board, roll this dough to a thickness of about 1/4-inch. Cut the dough into triangles 3 or 4 inches wide. Fry in very hot oil on both sides until light golden.
*About the Author:
Brenda Hyde is a wife and mom to three living in the Midwest United States. She is editor of Old Fashioned Living and a freelance writer.
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The Mail Box...
Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.
Hi All,
Just this morning I came across some lima beans in my freezer, and decided to
have them tonight, but I was tired of the same ol' preparation. To my delight,
Tena sent in her recipe for Lima Beans With Bacon. Wonderful timing. Thank you!
I have a question for you, Maggie. I've noticed you have been including photos
of prepared dishes in your newsletter. This feature adds alot to the appearance
of the newsletter; really outstanding. Do you take the photos yourself? Are some
of these photos of food you have prepared (testing the recipes) ?
Thanks all,
Margee Lee
Margee Lee,
It's always nice when something on a2z makes your day. I know Tena joins me in saying "you're welcome!".
The photos are not mine. I use non-copyrighted photos as often as I can find them. I agree. They do make a big difference in the issues.
Thanks for being here with us and sharing your thoughts!
~Maggie~
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![Collections Etc.]()
Discussion Forum
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NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.
Next Monthly Theme...
Five Ingredients Or Less Recipes
I believe this is a GREAT theme topic, don't you? I had been toying with the idea and then Mary from Nashville, TN solidified things for me when she sent me a slew of great recipes compiled when her local group had their theme of using 5 ingredients or less. Yes, we all enjoy preparing those more complex recipes and serving up something unique (if not spectacular!) to our family and friends. However, there is much to be said in "less is best". Do you have a recipe or two that require 5 ingredients or less to prepare? You know...the ones you rely on when time (or money) is at a minimum and hunger is high? How about that recipe that is so simple ingredient-wise but produces such fabulous results? Please share them with us in what could be a superb theme issue. Now, here is the NEW
set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for April's theme issue is Friday, March 26th.
Theme recipes must have subject: "Five Ingredients Or Less Recipes" and will be posted on Sunday, April 4th.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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Crazy Corner...
IRISH SMILES
Shared by O'Vicki, Sarasota, FL
An Irishman who had a little too much to drink is driving home from the city one
night and, of course, his car is weaving violently all over the road. A cop
pulls him over. ???So???, says the cop to the driver, where have ya been???? ???Why,
I've been to the pub of course???, slurs the drunk. ???Well,??? says the cop, ???it
looks like you've had quite a few to drink this evening.???
???I did all right???, the drunk says with a smile. ???Did you know??? says the cop,
standing straight and folding his arms across his chest, ???that a few
intersections back, your wife fell out of your car???? ???Oh, thank heavens???, sighs
the drunk. ???For a minute there, I thought I'd gone deaf.???
Brenda O'Malley is home making dinner, as usual, when Tim Finnegan arrives at
her door. ???Brenda, may I come in???? he asks. ???I've somethin' to tell ya???. ???Of
course you can come in, you're always welcome, Tim. But where's my husband????
???That's what I'm here to be telling ya, Brenda.??? There was an accident down at
the Guinness brewery...??? ???Oh, God no!??? cries Brenda. ???Please don't tell me.??? ???I
must, Brenda. Your husband Shamus is dead and gone. I'm sorry.??? Finally, she
looked up at Tim. ???How did it happen, Tim???? ???It was terrible, Brenda. He fell
into a vat of Guinness Stout and drowned.??? ???Oh my dear Jesus! But you must tell
me true, Tim. Did he at least go quickly???? ???Well, Brenda ... no. In fact, he got
out three times to pee.???
Mary Clancy goes up to Father O'Grady after his Sunday morning service, and
she's in tears. He says, ???So what's bothering you, Mary my dear???? She says, ???Oh,
Father, I've got terrible news. My husband passed away last night.??? The priest
says, ???Oh, Mary, that's terrible. Tell me, Mary, did he have any last requests????
She says, ???That he did, Father.???
The priest says, ???What did he ask, Mary???? She says, ???He said, 'Please Mary, put
down that damn gun ...
AND THE BEST FOR LAST
A drunk staggers into a Catholic Church, enters a
confessional booth, sits down but says nothing. The Priest coughs a few times to
get his attention but the drunk continues to sit there. Finally, the Priest
pounds three times on the wall. The drunk mumbles, ???Ain't no use knockin;
there's no paper on this side either.???
Sounds Reasonable
Shared by O'Richard K, Bradenton, FL
Q: How did the Irish Jig get started?
A: Too much to drink and not enough restrooms.
Irish Pilots
Irish Pilots - As they approach Dublin 01 runway the tower heard:
Pilot - bjeesus! Will ya look how fookin shart dat runway is?!
Co-Pilot - yer not fookin kiddin Paddy!
Pilot - dis is ganna be on a de trickiest landings ever Shamus!
Co-pilot - yer nat fookin kiddin Paddy!
Pilot - Right Shamus, when I say 'go' put de engine in reverse!!
Co-pilot - royt, I'll do dat!!
Pilot - an den ya put the flaps down!
Co-pilot - royt, I'll do dat too!!
Pilot - an dan stamp on de brakes as hard as yer can and pray to the holy mudder
of Gad!!
Co-pilot - I'm prayin already but I'll hit de brakes as hard as I can.
So, as the wheels hit the ground Shamus put the engines in reverse, puts the
flaps down, stamped on the brakes and continued to pray to the Holy Mother with
all his soul. The brakes screeched, the tires squealed and there was smoke
everywhere, but to the relief of all the passengers and not least of all Paddy
and Shamus the aircraft came to a stop but a few meters from the end of the
runway!!
As Paddy and Shamus sat in the cockpit regaining composure, Paddy looked out of
the window and said to Shamus, ???dat has gat ta be de shartist fookin runway in
de world!???
Shamus replied, ???Yes, but de ya see how fookin wide it is????
The Firing Squad
A Scotsman, an Englishman and an Irishman were up before the firing squad.
Noticing how nervous the squad were, they hit upon the idea of giving them a
shock to put them off their aim. ???Flood!??? yelled the Scotsman, and the soldiers
dropped their rifles and ran away. ???Earthquake!??? shouted the Englishman, and
again the soldiers fled. Then it was Murphy's turn. ???FIRE!??? he yelled.
Job Interview
A young man named Murphy applied for an engineering position at an Irish firm
based in Dublin. An American applied for the same job and both applicants,
having the same qualifications, were asked to take a test by the Department
manager.
Upon completion of the test both men only missed one of the questions.
The manager went to Murphy and said, ???Thank you for your interest, but we've
decided to give the American the job.???
Murphy: ???And why would you be doing that? We both got 9 questions correct. This
being Ireland and me being Irish I should get the job!???
Manager: ???We have made our decision not on the correct answers, but on the
question you missed.???
Murphy: ???And just how would one incorrect answer be better than the other????
Manager: ???Simple. The American put down on question # 5, 'I don't know.' You put
down 'Neither do I.'???
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Your Favorites...
St. Patrick's Day Cookie Pops
(See web version of newsletter for
photo!)
If you are looking for a fun and easy recipe to do with the kids, try these deliciously simple St. Patrick's Day Cookie Pops. The kids will smile and giggle while making these treats, and will have something fun to give to family, friends, and classmates!
You will need:
20 vanilla wafer cookies
1/2 cup peanut butter
1 12-ounce bag white chocolate chips
green and yellow gumdrops
green Dots?® candies
green and yellow Nerd?® candies
cake decorating writer gel in green, yellow, red, orange, and black
1 tube of green cake decorator frosting with tip
green and yellow decorator sugar
green food coloring
ice cream or lollipop sticks
wax paper or paper plates
Instructions:
Spread peanut butter onto the flat side of the cookies. Place an ice cream stick into the peanut butter on half the cookies. Top with another cookie so the stick is sandwiched between the two cookies.
Melt chocolate chips (follow links for directions and tips for working with chocolate). Before melting, separate the white chips into two bowls. After melting, add a few drops of green food coloring to one of the bowls of white chips to make green chocolate.
Dip cookie pops in the melted chips, covering completely. Sprinkle with green and yellow sugar and lay or stand on waxed paper or paper plates. Place in refrigerator to chill.
Fun Variations
Leprechaun
After coating with white chocolate, dip top of pop into green sugar. Slice two yellow gumdrops to make beard. Allow to dry on wax paper. Use black and red decorator gel for eyes and mouth, and for trim on hat.
Rainbow with Pot of Gold
After coating with white chocolate, cut a green Dot in half lengthwise, adhere to chocolate. Before chocolate has a chance to dry, place 3-5 yellow candy nerds "in" pot. Create a rainbow with various colored decorator gel.
Shamrock
After coating with white chocolate, sprinkle with yellow decorator sugar, then draw on a shamrock using green cake decorator icing.
Four Leaf Clover
After coating with green chocolate, use green sliced gumdrops to create clover leaves. Slice a small strip out of remaining gumdrop for stem. Use a green candy Nerd for the center of the clover.
Note: Another variation is to use vanilla or chocolate frosting instead of peanut butter for the filling. These can also be made without sticks. Use one stick to be able to dip the cookies in chocolate and roll in sprinkles, then remove the stick and put on wax paper or paper plates, then chill.
Poached Salmon with Irish Butter Sauce
Salmon, the king of the Irish river, has been written about endlessly in Irish poems and legends. The season opens in Ireland on March 17, St. Patrick's Day. This is one of the most delicious ways to eat it.
2 lb. center cut fresh salmon
salt (use 1 tablespoon salt to every 2 pints water)
Irish Butter Sauce
2 egg yolks
2 teaspoons cold water
1 stick (1/2 C) butter, diced
1 teaspoon lemon juice
flat parsley, fennel leaves and lemon wedges for garnish
Serves 8
1. Choose a saucepan that will barely fit the piece of fish: an oval cast-iron saucepan is usually perfect. (If a small piece of fish is cooked in a large pan of water, much of the flavor will escape into the water, so it is important to use the smallest saucepan possible.
2. Half fill the saucepan with salted water and bring to a boil. Put in the piece of fish, bring back to a boil, cover and simmer very gently for 20 minutes.
3. Turn off the heat and allow the fish to sit in the water while you make the sauce (do not let sit for more than 20 minutes or so).
4. Put egg yolks in a heavy stainless steel saucepan on low heat or in a bowl over hot water (double boiler). Add the water and whisk thoroughly.
5. Add the butter, bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or slightly scrambling, remove from heat immediately and add a little cold water. Do not leave the pan or stop whisking until the sauce is made. If the sauce is too slow to thicken it may be because you are excessively cautious and the heat is too low. Increase the heat slightly and continue to whisk until the sauce thickens to a coating consistency.
6. Add lemon juice to taste.
7. Just before serving, skin the salmon and lay it on a hot serving dish. Garnish with parsley, fennel leaves and lemon wedges and serve with the Irish butter sauce.
Cheese-topped Portobello Mushrooms
Ingredients:
??? 8 Portobello mushrooms
??? 6 ounces Dubliner cheese*, grated
??? 2 large tomatoes, skinned, cored and finely chopped
??? 1 tablespoon fresh basil, chopped
??? Salt and freshly ground black pepper
??? 2 eggs, separated
??? 4 tablespoons Kerrygold Irish butter**, melted
Serves 8 as a first course,
Serves 4 as a side dish.
Directions:
Preheat oven to 400?° F. Wipe the mushrooms with a damp paper towel, remove the stems, and chop finely. Place the mushrooms, cup side up, on a baking sheet.
In a bowl, combine the stems, cheese, tomatoes, basil, salt and pepper, and egg yolks. With an electric mixer, beat the egg whites until stiff peaks form. Fold into the cheese mixture, then spoon onto the mushrooms. Bake for 20 to 25 minutes, until the cheese is browned.
*Dubliner cheese has a hard texture, not unlike a cheddar, but with the sweet, nutty taste of a Swiss and the piquant flavor of an aged Italian-type cheese.
**Rich, Irish butter said to make pastries flakier, cakes moister, and sauces smoother.
Source: kerrygold.com
Irish Lamb Casserole
Submitted by Treva, NC
12 medium red-skinned potatoes, peeled
4 large onions, quartered
3 lbs. of lamb cubes
8 oz. of thick sliced lean bacon, cut in 1/2" pieces
1 teaspoon of dried leaf thyme
3 tablespoons of minced fresh parsley
2 teaspoons of salt
1 teaspoon of pepper
3 cups of beef or lamb broth
1 bay leaf
Preheat oven to 350 degrees. Slice 1/2 of potatoes; layer in bottom of a deep 3 quart Dutch oven or casserole. Slice onions 1/2 inch thick; layer 1/2 of onions over potatoes. Arrange lamb and bacon over onions; sprinkle with thyme, parsley, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cover with remaining onions. Arrange remaining whole potatoes over onions; pour broth over potato mixture. Sprinkle with remaining salt and pepper; tuck bay leaf into mixture. Bake, covered, 2 1/2 hours or until meat is very tender and bottom potatoes have cooked down to make a sauce. If made a day ahead, cover and refrigerate. Skim any fat from top and reheat, covered, in a 350 degree oven about 30 minutes or until heated through. Remove and discard bay leaf.
POTATO PANCAKES
(See web version of newsletter for
photo!)
Treat yourself to an old-fashioned potato pancake breakfast. It's easy with Bisquick?® mix!
2 eggs
1/4 cup milk
2 cups finely shredded uncooked potatoes, well drained
1/4 cup Original Bisquick?® mix
2 tablespoons thinly sliced green onions
1 teaspoon salt
1 tablespoon butter or margarine
1. Beat eggs in medium bowl with hand beater until fluffy. Stir in milk, potatoes, Bisquick mix, onions and salt. Melt butter in 10-inch skillet.
2. Drop dough by tablespoonfuls into skillet.
3. Cook about 3 minutes on each side or until golden brown.
Source: Bisquick?® Recipes
IRISH SODA BREAD
(See web version of newsletter for
photo!)
Whether or not you're Irish, this classic quick bread recipe brings great taste into your kitchen.
3 tablespoons butter or margarine, softened
2 1/2 cups Gold Medal?® all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup raisins, if desired
3/4 cup buttermilk
1. Heat oven to 375??F. Grease cookie sheet.
2. Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl.
3. Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into round loaf, about 6 1/2 inches in diameter. Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.
4. Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine, softened, if desired.
Source: Bisquick?® Recipes
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Publisher's Choice...
CHOCOLATE-IRISH CREAM CHEESECAKE
(See web version of newsletter for
photo!)
Prep Time: 45 minutes
Source: Better Homes and Gardens
Ingredients:
1 cup chocolate wafer crumbs (about 18 cookies)*
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 8-ounce carton dairy sour cream
1 cup sugar
1 8-ounce package semisweet chocolate, melted and cooled
3 eggs
1/3 to 1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla
Fresh raspberries (optional)
1/3 cup semisweet chocolate pieces, melted (optional)
Directions:
1. For crust, in a medium mixing bowl combine crumbs, butter, and cinnamon; toss gently to mix. Spread mixture evenly in the bottom of a 9- or 10-inch* springform pan; press onto bottom for a firm, even crust. Set pan aside.
2. For filling, in a large mixing bowl combine cream cheese, sour cream, sugar, and the 8 ounces melted chocolate; beat with an electric mixer on medium to high speed until combined. Add eggs all at once. Beat on low speed just until combined. Do not overbeat. Stir in liqueur, whipping cream or milk, and vanilla.
3. Place pan on a baking sheet. Pour filling into crust. Bake in a 325 degree F oven for 50 to 60 minutes or until center appears nearly set when gently shaken. Cool in pan on a wire rack for 15 minutes. Loosen sides; cool 30 minutes more. Remove sides; cool completely. Cover and chill cheesecake for 4 hours or overnight.
4. Before serving, transfer the cheesecake to a platter. Top with fresh raspberries and drizzle with 1/3 cup melted chocolate, if desired. Makes 12 to 16 servings.
*Note: If using the 10-inch springform pan, add another 1/4 cup chocolate wafer crumbs to the crust.
Nutritional facts per serving:
calories: 521, total fat: 39g, cholesterol: 138mg, sodium: 295mg, carbohydrate: 38g, fiber: 1g, protein: 8g
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Glass Pie Dome
Show-off your home-baked masterpiece in our elegant Pie Dome.
Seals in goodness so crusts won't go soggy. Hand-blown glass is
heat-resistant to 350F and microwave safe so you can reheat
without drying out dessert. Includes 13" diameter plate and 7"H
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