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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.
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.
Chocolate
Box w/ Berries & Cream
6
1
2
4
1-1/2
1/3
2
1
2
2
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1
oz. squares semisweet chocolate
tbsp. shortening
3 oz. packages cream cheese, softened
tbsp. butter (1/2 stick), softened (do not use
margarine)
c. powdered sugar
c. unsweetened cocoa
tbsp. milk
tsp. vanilla
c. heavy or whipping cream
pints strawberries (or any other fresh
berries)
Mint Leaves for garnish (optional) |
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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