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Irish Valentine Recipes

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I have chosen several Irish Valentine recipes for you to make for your sweethearts. I have included cakes, cookies, scones, muffins, a couple of breakfast items, some entrees and a salad. I hope you will enjoy them, and Happy Valentine's Day!




Irish Apple Cake

Irish Apple Cake

3       egg whites
1-1/2 c. sugar
1       c. unsweetened applesauce
1       tsp. vanilla
2       c. all-purpose flour
2       tsp. ground cinnamon
1       tsp. baking soda
1/2    tsp. salt
4       c. sliced, cored and peeled tart apples

Preheat oven to 350F. Beat egg whites until slightly foamy; add sugar, Heart-Shaped Cake Panapplesauce and vanilla. Combine flour, cinnamon, baking soda and salt in separate bowl; add to applesauce mixture. Spread apples in 13 x 9 inch pan or another large round or shaped cake pan sprayed with nonstick cooking spray. I have used a Heart-Shaped Cake PanTracking.

Spread batter over apples. Bake 30 to 35 minutes or until a toothpick inserted into center comes out clean; cool on wire rack. Cut and serve with ice cream or whipped cream; I have decorated it for Valentine's Day.

Irish Apple Cake Slice

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Irish Valentine Sugar Cookies

Irish Valentine Sugar Cookies

2 c.  all-purpose flour
1/4  tsp. salt
3/4  c. Kerrygold Irish Butter, softened 3/4 c. white sugar
1     large egg
1     tsp. pure vanilla extract
Best Butter Cream Frosting or canned frosting

In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well mixed. Scrape down side of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix. Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plasticValentine cookie cutters wrap or a plastic bag. Refrigerate 1 hour until firm. Preheat oven to 325F. On a floured surface, roll out dough to a 1/4 inch thickness. With Valentine cookie cutters trackingcut dough and place on ungreased cookie sheets. Bake for 13 to 15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.

When cooled completely, frost with a variety of pink, red and white colored frosting. Pipe on designs with a pastry tube or decorate with Valentine sprinkles or colored sugars before the frosting sets.

Yield: 3 dozen cookies

This recipe can be used for decorated sugar cookies with any holiday cookie cutters.

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Irish Cranberry Scone Hearts

Irish Cranberry Scone Hearts

2-1/2 c. all-purpose flour
5      tbsp. sugar, divided
2      tsp. baking powder
1/2   tsp. salt
1/2   tsp. baking soda
1/2   c. cold butter, cut into 8 pieces
1/3   c. milk
2      eggs, beaten
1      c. dried cranberries

Preheat oven to 400F. Using a food processor with a steel blade, place flour, 4 tbsp. sugar, baking powder, salt and baking soda in the bowl. Process on/off to mix. Add butter; process about 10 seconds or until mixture resembles coarse crumbs.

Combine milk and eggs. Reserve 1 tbsp. milk mixture. Pour remaining milk mixture over flour mixture. Process on/off 6 to 8 times, or just until flour is blended in and dough is soft.

Turn out dough onto lightly floured surface. Knead in cranberries about 10 times. Shape into a ball and pat down to an 8 inch circle about 1 inch thick, repeating until all dough is used. With a heart-shaped cookie cutter, cut out 8 scones. Place on an ungreased cookie sheet.

Brush tops with reserved milk mixture; sprinkle with remaining 1 tbsp. sugar. Bake 20 to 25 minutes or until golden. Remove from cookie sheet and cool on wire rack.

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Irish Buttermilk Pancakes
with Blueberries and Cream

Irish Buttermilk Pancakeswith Blueberries and Cream

2       c. all-purpose flour
1       tbsp. sugar
1-1/2 tsp. baking powder
1/2    tsp. baking soda
1/2    tsp. salt
1       egg, beaten
1-1/2 c. buttermilk
1/4    c. vegetable oil
1       pint fresh blueberries
2       c. whipped cream

Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Combine egg, buttermilk and oil in medium bowl. Stir liquid ingredients into dry ingredients until moistened.

Preheat griddle or large skillet over medium heat; spray with nonstick cooking spray. Using a heart-shaped mold, pour about 1/4 cup batter for each pancake. After the pancake sets, remove mold and make another one; repeat until batter is gone. Cook each pancake until the tops are bubbly and appear dry; turn and cook about 2 minutes longer.

Serve pancakes with cream and blueberries between layers and on top, or use blueberry syrup if desired.

Yield: about 12 pancakes

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Eggs Benedict with Boxtie Hearts

Eggs Benedict with Boxtie Hearts

4 English muffins, split and toasted
8 slices Donnelly Irish Rashers (Bacon), cooked and trimmed round
8 eggs, poached
1 envelope prepared Knorr Hollandaise Sauce Mix

Place English muffin half on a plate; top with bacon, then egg, then drizzle Hollandaise sauce over the top. Serve with Boxtie Hearts.


1 lb. boiled mashed potato (2 cups)
1 lb. grated raw potato (2 cups)
2 teaspoons salt
1/2 lb. flour (1 cup)

Mix ingredients together. On a preheated griddle, make several 2 inch pancakes until batter is gone. Cook until edges are golden and dry, then flip. Using a 2 inch heart shaped cookie cutter, cut each pancake into a heart. Serve on the side with Eggs Benedict.

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