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Full Online Book HomeLearning KitchenIrish - Dessert - Irish Lace Cookies
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Irish - Dessert -  Irish Lace Cookies Post by :abijean Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3220

Click below to download : Irish - Dessert - Irish Lace Cookies (Format : PDF)

Irish - Dessert - Irish Lace Cookies

1 stick (1/2 cup) unsalted butter, softened
3/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups old-fashioned rolled oats

In a bowl cream the butter with the brown sugar until light and fluffy and beat in the flour, milk and vanilla. Stir in the oats, drop rounded teaspoons of the dough about 3 inches apart onto ungreased baking sheets, and bake the cookies in batches in the middle of a preheated 350ºF. oven for 10 to 12 minutes, or until they are golden. Let the cookies stand on the sheets for 1 minute, or until they are just firm enough to be moved with a metal spatula. (If desired, turn the cookies upside down on the sheets, and, working quickly, roll them into cylinders on the sheets. If the cookies become too hard to roll, return them to the oven for a few seconds and let them soften.) Transfer the cookies to a rack and let them cool completely.

Makes about 40 cookies.

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Irish - Irish Whiskey Cake Irish - Irish Whiskey Cake

Irish - Irish Whiskey Cake
1 c. chopped nuts, divided 1 chocolate cake mix 1 small pkg. instant chocolate pudding mix 4 eggs 1/2 c. oil 1/2 c. milk 1/2 c. Irish Whiskey Grease and flour bundt or tube pan. Sprinkle 3/4 c. nuts over bottom of prepared pan. Combine remaining ingredients and remaining 1/4 c. nuts. Mix well and pour in pan. Bake at 350 degrees for 40-45 minutes. While cake is still in pan and still hot, prick holes with toothpick or skewer, and pour half the glaze over cake. Let stand 30 minutes. Invert onto plate. Prick holes on top and pour on

Irish - Irish Coffee Pudding Irish - Irish Coffee Pudding

Irish - Irish Coffee Pudding
6 eggs 3/4 c sugar 1 cup water with 1 1/2 tlbs coffee instant 2 1/2 tlb powered gelatin 1/3 c Irish whiskey or Irish Mist liqueur 2 tlb crushed walnuts 1 1/4 cups heavy cream Separate the yolks from the whites. In a bowl cream the yolks with the sugar. Blend the instant coffee with the water. Heat it but do not boil. Completely dissolve the gelatin in the hot coffee and add all to the yolks and sugar.Beat well and put the bowl over a pan of boiling water. Continue beating until mixture begins to thicken.Add the whiskey