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Irish Junk Food Neal Mulligan neal karenmulligan@rcn.com Bailey's Irish Cream Cheescake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Chocolate Cheesecakes
Liquor, ????

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Chocolate wafer cookies -- cru
1/4 c Sugar
1/4 c Butter -- melted
Filling
32 oz Cream cheese -- softened
1 1/2 c Sugar
4 Eggs
3/4 c Bailey's irish cream
1 1/2 tsp Vanilla extract
6 oz Chocolate chips
Mocha cream topping
1 tsp Gelatin powder -- unflavored
2 tbsp Cold water
1 c Whipping cream
1/4 c Powdered sugar
2 tbsp Cocoa
1 1/2 tsp Instant coffee
Garnish
Semisweet chocolate -- grated

~-----From the library of Charlie in Philly CJPV06A-----------------
Recipe by: Shirley Ferguson *It takes 18 chocolate wafers to make 1 cup.
Combine crumbs, sugar and melted butter. Press into bottom of 10 inch
springform pan. Bake at 325 degrees for 5-8 minutes. Beat cream cheese
until smooth. Gradually beat in sugar. Add eggs 1 at a time, beating well
after each addition. Blend in Bailey's and vanilla. Sprinkle 1/2 cup of
chocolate chips over crust. Gently pour filling over chocolate. Sprinkle
rest of chocolate chips on top. Bake at 325 degrees for 1 hour. Turn oven
off and let cake stand in oven with door slightly ajar for 30 minutes.
Refrigerate overnight. In a 1 cup glass measure, soften gelatin in cold
water; heat in microwave until just melted; about 20 seconds. Set aside.
Combine whipping cream, powdered sugar, unsweetend cocoa and instant
coffee in small mixing bowl. Beat until almost thickened. Add gelatin
mixture and beat until thickened. Garnish with the grated semi-sweet
chocolate. NOTE It is not necessary to use the gelatin but your whipped
cream will hold indefinitely by using it and it doesn't effect the taste.
I took every single calorie out of this one! Shirley Source: Shirley
Ferguson



Chocolate Irish Cream Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 1/4 oz Pk yellow cake mix
4 oz Pk inst chocolate pudding mi
3/4 c Vegetable oil
1/4 c Water
1/4 c Vodka
1/4 c Irish cream liqueur
4 Eggs
Irish custard sauce
6 lg Egg yolks
1/3 c Sugar
1/3 c Irish whiskey

~-----From the library of Charlie in Philly CJPV06A-----------------
Irish custard sauce, optional, recipe follows.
Strawberries, for garnish, optional.
Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. In a
mixing bowl, combine cake mix, pudding mix, oil, water, vodka, liqueur,
and eggs.
Beat until smooth. Pour batter into prepared bundt pan. Bake 40 to 50
minutes or until a wooden pick comes out clean. Invert cake to cool.
Remove from pan.
Dust with powdered sugar. Cake may be served plain or with Irish Custard
sauce. Garnish with strawberries.
Irish Cream makes 1 1/2 cups In a medium-sized metal bowl, whisk egg
yolks, sugar, and whiskey. Set bowl over saucepan of simmering water and
whisk until mixture is foamy, triples in volume, and holds its shape in a
spoon, about 6 minutes. Remove pan from water. Cool.
Source: Sterling Performances - A Cookbook by The Guilds of the Orange
County Performing Arts Center.


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* Exported from MasterCook *

Cream Delight

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Irish Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c Oatmeal -- uncooked
1/3 c Almonds -- slivered
1 1/4 c Whipping cream
5 tbsp Honey -- (or to taste)
4 tbsp Irish whiskey
1 tsp Lemon juice

~-----From the library of Charlie in Philly CJPV06A-----------------
Recipe by: "Aine.McManus" , On a baking sheet,
toast the oatmeal and almonds at 300 degrees for 5 to 10 minutes, stirring
frequently.
Whip the cream, but not too stiff. Stir honey and whiskey into whipped
cream. Fold in almonds and oatmeal. Stir in lemon juice. Divide into
individual long-stemmed glasses. Serve at room temperature or chilled.


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* Exported from MasterCook *

FROZEN IRISH COFFEE MOUSSE IN CHOCOLATE CUPS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Times
Chocolate Alcohol

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----LARRY LUTTROPP FVKC70A-----
-----L.A. TIMES FOOD SECTION 3/95-----
1/4 lb Bittersweet or semisweet
, Chocolate -- broken apart
2 tsp Butter
1/2 c Sugar
2 tbsp Cornstarch
Salt
2 Eggs
3/4 c Water
2 tsp Instant espresso coffee
1/4 c Irish whiskey or brandy
1/2 c Heavy cream -- chilled
8 Or 9 chocolate covered
-- Coffee beans

~-----From the library of Charlie in Philly CJPV06A-----------------
"FROZEN IRISH COFFEE MOUSSE IN CHOCOLATE CUPS" Melt chocolate and butter
in top of double boiler over simmering water. (Or in glass bowl 3 to 4
minutes at medium heat in microwave oven, stirring once.) Brush mixture
onto sides of 8 or 9 (2 1/2-inch) foil baking cups to coat evenly. Chill
until firm.
Whisk together sugar, cornstarch and dash of salt in saucepan. Whisk in
eggs and water. Bring just to boil over medium heat, whisking constantly.
Reduce heat and, whisking constantly, cook 1 minute. Remove from heat.
Stir espresso powder into Irish whiskey and whisk into warm custard.
Transfer mixture to metal bowl and place bowl over bowl of ice. Whisk or
beat with hand-held beater until cool.
Beat cream until soft peaks form and fold into coffee mixture. Spoon into
chocolate cups, place in 9x9-inch pan and freeze until firm. Cover tightly
and hold in freezer until ready to serve, up to 1 week.
Peel off foil and garnish each cup with 1 chocolate covered coffee bean.
Makes 8 to 10 servings.
Each serving contains: 219 calories; 62 mg sodium; 76 mg cholesterol; 13
grams fat; 22 grams carbohydrates; 3 grams protein; 0.26 gram fiber.
Presented by: Kathleen Desmond Stang, L.A. Times article, "Green Day",
3/16/95, page H16.


IRISH OATMEAL CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
NUT TOPPING
6 tbsp Butter softened
1/2 c Light brown sugar
1/4 c Heavy whipping cream
Or milk
1 tbsp Irish whiskey or flavoring
Of your choice
1 c Chopped nuts
1/2 c Grated unsweetened coconut
CAKE
1 c Quick cooking oatmeal
1 1/2 c Boiling water
1/2 c Butter
1 c Light brown sugar
2 tbsp Irish whiskey or water
2 lg Eggs
1 1/2 c Flour
1 tsp Ground cinnamon
1 tsp Baking soda
1 c White sugar

~-----From the library of Charlie in Philly CJPV06A-----------------
Nut topping. Cream butter and sugar, Blend in cream or milk and whiskey
or flavoring. Stir in uts and coconut. Cover and set aside until ready to
use. Cake:
Place oatmeal and water in a bowl and allow to stand for 20 minutes. Cream
butter and sugars until light abd fluffy. beat in whiskey and eggs. When
well combined, stir in oatmeal mixture. Combine flour, cinnamon and baking
soda. Stir into oatmeal mixture.
Beat until well mixed. Pour batter into a 9 inch round or square greased
pan. bake 350 for 30 minutes or until it tests done. Preheat broiler.
spread nut topping over top of warm cake. Place under broiler for 5
minutes or until topping is bubbling and toasted.
Remove from broiler and allow to cool for at least 15 minutes.



IRISH WHISKEY CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Party Cake Mixes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
RADIS BGMB90B
-----EDITH ROTHSTEIN-----
-----CAKE-----
1 pkg Yellow cake mix (18 1/2 oz)
2 pkg Instant pudding mix -- vanilla
1/2 c Milk
1/2 c Oil
1 c Irish whiskey
4 Large eggs
1 c Walnuts -- chopped coarsely
-----GLAZE-----
1/2 c Sweet butter
1 c Sugar
1 tbsp Water
1 c Whiskey

~-----From the library of Charlie in Philly CJPV06A-----------------
Preheat 350 degrees bake 1 1/2 hours Grease bundt pan.
Blend cake mix and pudding mixes. In another bowl mix the milk, oil and
whiskey. Add liquids to dry ingredients. Beat eggs in one at a time and
then beat for two minutes. Stir in nuts.

GLAZE: Prepare glaze by melting butter in sauce. Add sugar, water an 1 T
whiskey/ Bring to a light boil.
Simmer 10 minutes. Cool and stir in rest of the whiskey. Pour over the
cake.


Now whats all this crud about the Irish and drinking.

NEAL



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