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Irish Dessert Recipes

Sometimes an Irish Dessert Recipe is not a cake or pie. Here are a couple of dessert recipes that we are sure you will enjoy.

We found some great items on Cooking.com for preparing your favorite Irish dessert recipes.
Set of 8 Square Quiche Dish Set	9.5-in. Tart Pan	24-pc. Tartlet Molds	Set of 4 Quiche/Tartlet Pans

Irish Cream Pudding Parfaits
with Oatmeal-Walnut Crunch

Ingredients for Crunch:
1        c. old-fashioned oats
3/4     c. all purpose flour
1/2     c. packed brown sugar
2        tsp. instant coffee crystals
1/4     tsp. ground allspice
1/4     tsp. salt
1/2     c. (1 stick) chilled unsalted butter, cut into 1/2 inch pieces
3/4     c. coarsely chopped walnuts

Ingredients for Pudding:
1-1/4  c. chilled whipping cream
12      tbsp. Irish Cream
3/4     c. packed brown sugar
6        large egg yolks
1/4     tsp. ground nutmeg
12      tbsp. dried currants

Preparation:

Crunch:
Preheat oven to 350°F. Combine first 6 ingredients in large bowl. Add butter and rub in with fingertips until mixture forms moist clumps. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes. Cool completely. (Can be made 2 days ahead. Store airtight.)

Pudding:
Combine 3/4 cup cream, 6 tablespoons Irish cream, sugar, yolks and nutmeg in large metal bowl. Place over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until custard thickens and thermometer registers 160°F, about 8 minutes. Remove from over water and beat until cool, about 8 minutes. Mix in remaining 6 tablespoons Irish cream. Beat remaining 1/2 cup cream in medium bowl to medium peaks. Fold into custard. Cover and chill at least 4 hours or overnight.

Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of six 12 ounce goblets; repeat layering 1 more time. Serve immediately or refrigerate up to 1 hour.

Irish Mince Tartlets

1 lg. jar of mince pie filling (or other flavor pie filling)
2 recipes for 2-crust pies
1 beaten egg

Oven 450F

Roll out two crusts at a time. Cut into 4-inch circles with large biscuit cutter or tart cutter for as many pairs as will fit. Place 2 tablespoons of filling in the center of the bottom crusts. With a pastry brush put egg around the edge to seal. Cut a slit or small hole in the top crust and place on top. Press down firmly and seal the edges. Brush with egg. Place the tartlets on an ungreased cookie sheet and bake for 20 to 25 minutes, until crust is golden. Remove from oven and let cool completely on wire rack.

Repeat with second two pie crusts. Yield: about 20 tartlets

Irish Applesauce Spice Cake Fancies
Decorated for Christmas

1-1/2 c. all-purpose flour
1       c. whole wheat flour
1       tsp. baking soda
1       tsp. ground cinnamon
1/4    tsp. ground allspice
1       c. firmly packed dark brown sugar
1/2    c. margarine, softened
1-1/4 c. sweetened applesauce
2       eggs, beaten
1/3    c. light molasses

In a medium bowl, combine all-purpose flour, whole wheat flour, baking soda, cinnamon and allspice; set aside.

In a large bowl, with electric mixer at medium speed, beat brown sugar and margarine until creamy. Add applesauce, eggs and molasses; beat until smooth. Gradually add flour mixture, beating until well blended. Pour batter into 13 x 9 x 2 inch square pan lined with waxed paper. Bake at 350F for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then turn out onto wire rack and remove waxed paper. Cool completely.

Glaze:
5     c. powdered sugar
1/2  c. milk
1/2  tsp. vanilla extract

Using an electric mixer at medium speed, combine sugar, milk and vanilla until smooth and it lightly coats the back of a spoon.

Assembly:
Trim off 1/2 inch of each side of cooled cake. Measure and cut into 1-1/4 inch squares.

With a spoon, drizzle glaze over the tops and sides of each piece. Do this 3 times to be sure each piece is covered completely. Sprinkle the tops with assorted holiday sprinkles or decorate with red and green glaze. Let dry completely and store in an air tight container.

Pavlova

3       Large egg whites
1/4    Teaspoon cream of tartar
1/4    Teaspoon salt
3/4    Cup sugar
1 1/2 Cups heavy cream
3/4    Teaspoon vanilla extract
         Kiwifruit or any kind of sliced fresh fruit or berries

Line cookie sheet with foil. Using a 9 inch round plate or cake pan as guide, with toothpick, outline a circle on foil on cookie sheet. Preheat oven to 275. In small bowl, with mixer at high speed, beat egg whites, cream of tartar and salt until soft peaks form. Beating at high speed, gradually sprinkle in sugar, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved and whites stand in stiff, glossy peaks.

Inside circle on cookie sheet, spoon meringue mixture, shaping meringue into a “nest” about 1 1/2 inches high around the edge. Bake 1 1/4 hours or until meringue is lightly browned and crisp. Cool meringue on cookie sheet on wire rack for 10 minutes. With metal spatula, carefully loosen and remove meringue from foil to wire rack to cool completely. When meringue is cool, place on serving plate and store in a cool dry place.

In small bowl, with mixer at medium speed, beat heavy cream and vanilla extract until stiff peaks form. Fill meringue with cream and top with fruit just before serving. Do not store the meringue in the refrigerator, as it will absorb moisture and become soft. You may also use this recipe to make 6 individual Pavlovas.

Creamy Irish Rice Pudding

2    qts. milk
1/2 tsp. salt
1    c. long-grain rice
1/2 c. dark seedless raisins
3/4 c. sugar
1    tbsp. vanilla
2    12-oz. cans evaporated milk
4    large eggs
      ground cinnamon

Begin early in the day. In a 4-quart saucepan over medium heat, heat milk and salt to simmering; stir in rice. Reduce heat to low; cover and simmer 45 to 50 minutes until rice is very tender and mixture is thick, stirring occasionally. Stir in raisins.

Preheat oven to 350F. Grease 132 x 92 baking dish; set in a large roasting pan.

In a large bowl, with wire whisk, beat sugar, vanilla, evaporated milk and eggs until blended; gradually stir in hot rice mixture.

Place the baking dish in the pan on the middle oven rack; carefully pour rice mixture into baking dish (mixture will almost fill dish). Fill roasting pan with boiling water to come half way up sides of baking dish. Bake 40 to 45 minutes until knife inserted in center of pudding comes out clean. Carefully remove baking dish from roasting pan; sprinkle with ground cinnamon. Serve with whipped cream. Yield: 16 servings

In addition to the Irish Dessert recipes above here are some of our very favorite dessert recipes for you to try.

 

Maple Apple Dessert

1-1/4   c. maple syrup
1         tbsp. cornstarch
2         c. water
2         tbsp. butter or margarine
2         c. all-purpose flour
1/4      c. sugar
1         tbsp. baking powder
1/3      c. butter or margarine
3         c. chopped, peeled apples
3/4      c. milk
1         tsp. vanilla extract
1         tbsp. sugar
1/2      tsp. cinnamon
2         tbsp. butter or margarine
           Whipped cream

In a saucepan, mix the maple syrup, cornstarch and water. Bring to a boil. Cook and stir 2 minutes more.

Add the 2 tablespoons butter or margarine. Pour into a 13*9*2-inch baking dish.

In a medium bowl, combine the flour, 1/4 cup sugar and baking powder. Cut in the 1/3 cup butter or margarine until crumbly. Stir in the apples. Stir in the milk and vanilla until the batter is moistened. Drop the batter by the tablespoon over the syrup mixture in the baking dish.

Combine the remaining 1 tablespoon sugar and cinnamon; sprinkle over the batter. Dot with the remaining 2 tablespoons butter or margarine.

Bake in a pre-heated 350F oven for 50 to 55 minutes. Serve warm, topped with whipped cream. Serves 8.

 

Chocolate Box w/ Berries & Cream

Line 8-inch square pan with foil; press out wrinkles so chocolate box will come off foil smoothly. In heavy 1-quart saucepan over low heat, heat semisweet chocolate and shortening, stirring frequently, until melted and smooth. Pour melted chocolate mixture into foil-lined pan and swirl around sides and bottom, keeping edges as even as possible. Refrigerate 1 minute, then swirl chocolate mixture around inside of pan a second time, to reinforce sides of chocolate box. Refrigerate until chocolate is firm, about 30 minutes.

Meanwhile, prepare filling. In large bowl with mixer at medium speed, beat cream cheese and butter until smooth. Add powdered sugar, cocoa, milk and vanilla; beat until light and fluffy.

In a small bowl, with mixer at medium speed, beat 1-1/2 cups of heavy or whipping cream until stiff peaks form. With rubber spatula, fold whipped cream into cream cheese mixture.

Carefully remove foil-lined chocolate box from pan, then gently peel foil from sides and bottom. Place chocolate box on platter. Spread cream cheese filling evenly in chocolate box. Refrigerate until filling is well chilled and firm, about 2 hours.

In small bowl, with mixer at medium speed, beat remaining 1/2 cup heavy or whipping cream until stiff peaks form. Spoon into decorating bag with large rosette tip. Pipe cream in a 1-inch wide border on filling around edge of chocolate box. Cut larger strawberries in half and arrange over entire top of cream cheese filling. (Garnish with mint leaves optional).

Yield: 8 servings

Christmas Bread Pudding
(Microwave Recipe)

1/2  c. golden raisins
1/2  c. raisins
1/3  c. Bailey's Irish Cream
3/4  c. sugar
1     tbsp. cornstarch
3     c. light cream
4     beaten egg yolks
2     tsp. vanilla
11   slices white bread
10   slices whole wheat bread
1/2  c. whole red candied cherries, halved
       

In a small mixing bowl combine raisins. In a 1 cup measure, micro-cook Irish Cream, uncovered, on HIGH 45 seconds or until warm; pour over raisins. Let stand 15 minutes.

Meanwhile, for custard, in a microwave safe 1-1/2 quart casserole, stir together sugar and cornstarch. Stir in cream. Cook, uncovered, on HIGH 7 to 9 minutes or till bubbly, stirring every 2 minutes until slightly thickened, then after every 30 seconds. Cook, uncovered, for 1 minute more. Gradually stir about half of the hot mixture into egg yolks. Return all to casserole. Cook, uncovered, on HIGH 30 to 60 seconds more or until edges of mixture are bubbly, stirring once. Stir in vanilla.

Remove crust from bread slices; cut into 1/2 inch cubes (should have about 12 cups); toss bread cubes together in a large bowl.

Grease a microwave safe silicone tube pan. Drain the raisins, reserving liquid. Arrange 2 tablespoons of the cherries in the bottom of the tube dish; then sprinkle about 1/4 cup of the drained raisins into the tube dish. Add remaining cherries and raisins to bread cubes. Stir reserved Bailey's Irish Cream into custard mixture. Pour the custard mixture over bread cubes and remaining fruit; toss lightly to mix.

Spoon bread cube mixture into prepared dish. Smooth surface with back of a spoon. Cover with vented microwave safe plastic wrap. Cook on MEDIUM 8 to 10 minutes or until set, giving dish a half turn once. Let cool 5 minutes. Carefully unmold onto a serving plate. Cut into wedges; serve warm with whipped cream or vanilla ice cream. Yield: 12 servings

Grandmother's Torte

6 eggs, separated 1  cup confectioner's sugar, sifted 1  teaspoon sugar 1  cup all purpose flour, sifted Filling: 5 flavors of Chivers Jam, 1/2 cup each Icing: 1  cup confectioner's sugar, sifted 3  tablespoons milk Preheat the oven to 425F.

Whisk the egg yolks and half the confectioner's sugar together in a bowl until pale in color, thick and creamy.

Whisk the egg whites in a grease-free bowl until stiff; whisk in the remaining confectioner's sugar until glossy, then fold in the sugar.

Fold the egg whites into the egg yolk mixture, alternating carefully with teaspoonsful of the flour.

Line 3 baking sheets with parchment or waxed paper. Draw six 8 inch circles, lightly grease and dust each one with flour. Divide and spread the mixture evenly on the 6 circles and bake for 9 to 10 minutes. Cool slightly in the pan, peel one at a time off the paper and start layering.

Place one layer on a plate, spread with one flavor of jam, and continue layering with the other 4 flavors of jam. Top with the 6th layer but do not spread jam on the top. Mix the confectioner's sugar with the milk until smooth. Spread on the top layer, letting it drizzle down the sides.

Tyna’s Lemon Topped Mini Cheesecakes

Crust:
1   Cup Graham Cracker Crumbs
3   Tablespoons Sugar
3   Tablespoons Margarine, Melted
12  Heavy Duty Cupcake Papers W/Foil

Oven 350

Combine the ingredients well, divide into 12 and press firmly into the bottom of the papers.

Place onto a baking sheet and bake at 350 for 10 minutes, remove and let cool completely.

Filling:
1    8-Ounce Package Cream Cheese, Softened
1    14-Ounce Can Sweetened Condensed Milk
1/3 Cup Lemon Juice
1    Teaspoon Vanilla Extract
1    Jar Chivers Lemon Curd
      Grated Lemon Peel

In a large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.Stir in lemon juice and vanilla.

Divide into 12 portions and spoon on top the 12 prepared crusts. Chill for 3 hours until set.

Top with lemon curd, garnish with grated lemon peel and return to refrigerator until served.

Keep refrigerated.

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