Saint Patrick’s Day is a cultural and religious celebration held on March 17 for the fore most patron Saint Patrick of Ireland. Most Americans love this day, they can dress in Green, wear a Shamrock, and eat delicious Irish foods, not to mention a tradition to drink Green Beer with friends. With Saint Patrick’s Day this week, I would love to share some of my Mom’s Irish dessert recipes. She always made the traditional Corned Beef and Cabbage for dinner, and then we would finish it off with this array of her yummy Irish Desserts. These desserts would be the perfect way to end your Saint Patrick’s Day dinner.
Irish Blueberry Scones
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons butter
1/3 cup blueberries
1 egg, beaten
½ cup milk
1 egg, slightly beaten
In a mixing bowl stir together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in blueberries. Add the first beaten egg and milk, stir just until dough clings together. Knead gently on a lightly floured surface (12 stokes). Pat dough, shape and roll out the size of 9-inch round and cut with a 1-inch cookie cutter. Place cut rounds on an ungreased baking sheet, so sides of edges don’t touch. Brush with slightly beaten egg. Bake in a 425-degree oven for 10 minutes. Serve warm with whipping cream. Makes 16 scones. Delicious!
Baileys Irish Cream Fudge Brownies
1 box Brownie Mix, made according to package directions.
½ cup Sweetened Condensed Milk
1 ¾ cup milk chocolate chips
¼ cup Baileys Irish Cream
½ teaspoon vanilla extract
350 degree oven preheated
Line 8x8 baking dish with parchment paper.
Make Brownie mix according to package directions, bake. Cool.
Mix Condensed milk, chocolate chips, Baileys and vanilla extract in a pan to melt, until chocolate is melted. Pour fudge mixture over cooled brownies.
Cut in to squares and sprinkle with green sugar and serve. Very fudge yummy!!
Irish Lemon Pudding
2 tablespoons butter (I used Kerrygold Irish butter)
¼ cup white sugar
2 eggs separated
½ cup flour
2 lemons zested and juiced
1 ½ cups whole milk
Preheat oven 350 degrees
Beat egg whites until stiff peaks form. Set aside.
Cream butter, sugar, add egg yolks, then flour. Add lemon juice and lemon zest. Add milk and combine. Fold in egg whites. Divide into 6 ramekins and bake 25 minutes until golden brown. Serve warm or cold with whipped cream. Light and delicious.
Queen’s Tip: An Old Irish Saying: “May the wind be always at your back”!