Whats a quick and easy irish desserts?
Me and my friend are in International Day at my school and we finshed the whole project execpt the finding a good recipe to make. We need to make it monday night, but we might just try and buy something. Please help!
Answers:
Guinness Brownies
1 package of brownie mix
1 pack of Guinness
Substitute half the water in brownie mix recipe for Guinness
prepare per box.
Other Answers:
Soda bread is a type of quick bread in which yeast has been substituted with baking soda. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. Other ingredients can be added such as raisins.
The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Soda bread can dry out quickly and is typically good for two to three days; it is best served warm or toasted.
Various forms of soda bread are popular throughout Ireland. The bread is either brown or white. The two major types are cake and farl. The cake form is more likely found in the Republic of Ireland. It takes a more rounded shape and has a cross cut in the top to allow the bread to expand. Farl is more typical of Northern Ireland. It is cooked on a griddle allowing it to take a more flat shape.
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History
Soda bread dates to approximately 1840, when bicarbonate of soda was introduced to Ireland. Bicarbonate of soda replaced yeast as the leavening agent. The climate of Ireland hindered the growth of hard wheat, which created a flour that rose easily with the assistance of yeast.
There are several theories as to the significance of the cross in soda bread. Some believe that the cross was placed in the bread to ward off evil. It is more likely that the cross is used to help with the cooking of the bread or to serve as a guideline for even slices.
Soda bread eventually became a staple of the Irish diet. It was, and still is, used as an accompaniment to a meal.
The Soda Farl is an important part of the Ulster Fry of Northern Ireland.
http://en.wikipedia.org/wiki/Soda_bread
"These green cookies are delicious anytime of the year. Make some green frosting for these cookies using a sugar cookie icing recipe found on Cookierecipe.com"
Original recipe yield: 1 1/2 dozen.
Servings:
6 (change)
INGREDIENTS:
1/2 cup butter, softened
1 (3 ounce) package instant pistachio pudding mix
1 1/3 cups baking mix
1 egg
1 tablespoon white sugar
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet.
Cream together the butter or margarine and the pudding mix. Blend in the baking mix, egg and sugar and mix well.
On a lightly floured surface roll out the dough to 3/8 inch thickness and cut into cookies with a shamrock cookie cutter.
Place cookies on the prepared baking sheet and bake at 350 degrees F (175 degrees C) for 9 to 10 minutes or until lightly browned on the edges. Let cookies cool on rack. Frost with green colored icing if desired.
Source(s):
http://ballina.mayo-ireland.ie/Brigown/SodaBrd.htm
http://cookie.allrecipes.com/az/IrishShamrockCookies.asp
The Irish are not really known for their cooking. I think they just boil everything. Just boil something.
Guinness Brownies
1 package of brownie mix
1 pack of Guinness
Substitute half the water in brownie mix recipe for Guinness
prepare per box.
(don't worry the alcohol cooks off)
Bread and Butter Pudding is a very traditional UK dessert. Also, rhubarb is coming into season now in Ireland and is very popular - so say a rhubarb crumble. And of course Shortbread.
Bread & Butter Pudding is Very easy to make:
Take a good soft white bread and butter both sides. place into 9 x 13 dish so that slices overlap. currants are traditional but raisins can be substutited, sprinkle over bread. mix 3/4 cup cream, 3/4 cup milk - or any combination that will result in 1 1/2 cups liquid - add to 4 beaten eggs. Add about 1 1/2 cup sugar and 1 tsp vanilla. pour over bread, bake about an hour at 350 till the middle is just set, will firm as cooling.
Basic Shortbread:
1/3 cups (2 sticks plus 6 tablespoons) unsalted butter, room temperature, plus more for pans
2/3 cup sugar
3/4 teaspoon salt
3/4 teaspoon pure vanilla extract
3 1/3 cups all-purpose flour
1. Preheat oven to 275°. Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined.
2. Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips, each slightly less than 1 inch wide. Cut the strips crosswise into thirty-six 3-inch bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.
3. Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container for up to 1 month.
To the shortbread you can add nuts, currants, lemon, or you can dip the bars into melted chocolate.
Source(s):
http://www.marthastewart.com/page.jhtml?type=content&id=recipe1261&contentGroup=MSL&site=living
www.cooks.com
A pint of whiskey would make for a fine dessert.
;)
or
Apple & Barley Pudding
4 tablespoons Pearl barley
1 1/2 pounds Eating apples*
2 ounces Sugar
3/4 tablespoon Double cream
1 liter Water
* Peeled, cored and sliced. . Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan.
Add the sugar and lemon juice and bring to the boil again. Remove from the heat, allow to cool, and then chill. Serve cool with the cream stirred in.
IRISH LACE COOKIES
1/2 cup unsalted butter -- plus extra
4 tablespoons flour -- plus extra
1 cup firmly packed brown sugar
1 tablespoon vanilla extract
2 tablespoons milk
1 cup old-fashioned rolled oats
Preheat oven to 350 degrees F. Grease and flour 2 baking sheets.
Cream butter and sugar. Add vanilla; stir in flour, milk, and rolled
oats. Drop batter by the tablespoon onto prepared baking sheets; allow room
for cookies to spread to about 3 inches in diameter. Each baking sheet will
hold about 6 cookies.
Bake until cookies flatten and look dry (10 minutes). Let cookies cool
for 4 to 5 minutes on baking sheets. Lift from baking sheet with a metal
spatula and cool completely. Makes 2 dozen cookies.
NOTES : Inexpensive rolled oats take the place of chopped pecans in this
crisp, elegant cookie. If making these cookies ahead, store airtight after
baking. Re-crisp by warming on a baking sheet in a 350 degree oven 5
minutes. Cool completely before serving.
Per serving: 89 Calories; 4 grams Fat (43% calories from fat); 1 gram Protein; 12 grams Carbohydrate; 11 milligrams Cholesterol; 5miligramss Sodium
Source(s):
http://fp.enter.net/~rburk/stpatricksday/desserts/apple&ba.txt
http://irish.spike-jamie.com/desserts2.html
IRISH COFFEE DESSERT
1 envelope unflavored gelatin
1/4 c. cold water
1 tbsp. instant coffee
1 1/2 tsp. unsweetened cocoa powder
1 1/3 c. milk
1/3 c. light brown sugar
2 tbsp. Irish whiskey
1/2 c. whipping or heavy cream
In small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes. Stir in instant coffee and cocoa until dissolved. In blender, process milk, sugar and whiskey. While blending, gradually add gelatin mixture through feed cap and cream until blended and frothy, about 1 minute. Pour into dessert dishes and chill until set, about 2 hours. Garnish, if desired, with additional whipped cream and cocoa powder.
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