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, 
applesauce 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 Pan
.
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
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 plastic
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
cut
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.
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.
Irish Buttermilk Pancakes
with 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
Eggs
Benedict with Boxtie Hearts
Eggs
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.
Boxtie
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.
