English style Cranberry Sauce
Makes 8 - 10 servings
12-ounce bag fresh cranberries
½ cup firmly packed light brown sugar, or to taste
1/4 cup port or sherry, more or less to taste
Combine the ingredients in a large saucepan. Cook over low heat, covered, until the cranberries have burst and the mixture thickens, about 20 to 25 minutes. Let cool, then refrigerate until needed. Serve cold or at room temperature.
Spotted Dick
2 oz white breadcrumbs
2 oz raising flour
4 oz shredded suet
8 oz prepared stoned raisins
1/8 teaspoon salt
1/2 grated nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon mace
1 oz whole candied peel, finely chopped
grated zest of one orange
3 eggs
3 tablespoons brandy
Mix the breadcrumbs with the suet and flour in a large bowl. Add the raisins making sure that none are stuck together. When these ingredients are well mixed, add the salt, nutmeg, ginger, mace, candied peel and orange zest, mixing thoroughly.
In a small basin beat the eggs well and add them with the brandy to the mixture, stirring for at least five minutes to amalgamate the contents thoroughly. Pack the pudding basin with the mixture, cover with grease-proof paper and foil and tie down with a string. Steam for four hours, making sure that the saucepan doesn't boil dry. Serve with lashings of hot custard.
English Toffee Bars
2 sticks of butter
1/2 tsp. vanilla
1 cup sugar
saltines
1 1/2 -2 cups chocolate chips
1 cup chopped nuts
Preheat oven to 350 degrees. Butter a jelly-roll pan. Line it with
saltines. In a saucepan, melt butter. Stir in sugar and vanilla.
Mix well and boil one minute. Pour over saltines and make sure all are covered.
Bake 350 degrees for 10 minutes. Remove from oven and sprinkle chocolate
chips all over. Spread chips when melted (you may need to put back in oven
for a sec). Sprinkle with nuts. Put in refrigerator to chill. Then break into pieces.
Punch
Ingredients:
1/5 white rum
1/5 white wine
6 oz frozen lime juice
6 oz frozen lemonade
1 qt ginger-ale
1 qt club soda
chopped oranges, lemons & limes
large block of frozen strawberries
The following Irish recipes are generally used for the most festive time for the Irish, St. Patrick's Day, but they can be used for any holiday!
Cupcakes
One creative idea for cupcakes is to lay out cupcakes on a tray in the shape of a shamrock, then put green frosting on top to link the cupcakes together.
Irish Cream Cheesecake
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup margarine, melted
1 envelope unflavored gelatin
1/2 cup cold water
1 cup sugar
3 eggs
2 (8oz) pkg. cream cheese, softened
2 tbs. cocoa
2 tbs. bourbon (or substitute 2 tbs. cold coffee)
1 cup whipping cream, whipped
Combine the graham cracker crumbs, sugar, and margarine. Put onto bottom of 9-inch spring-form pan.
Soften gelatin in water, stir over low heat until dissolved.
Blend in 3/4 cup sugar with beaten egg yolks;
cook while stirring, over low heat for about 3 minutes.
Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended.
Gradually add the gelatin mixture and bourbon, mixing until well blended.
Chill until thickened, but not set.
Beat the egg whites until they're foamy, gradually adding the remaining sugar while beating.
Fold egg whites and whipped cream into cheese mixture and pour over crust.
Chill
until firm. Garnish with chocolate curls and small silver candy balls.
CHOCOLATE MINT CAKE
Shamrock decorations must be made 1 day in advance.
ROYAL ICING
2 egg whites
2 2/3 C sifted confectioners’ sugar
Green paste food color
CAKE
½ C butter {margarine} softened
4 oz cream cheese, softened
2 C granulated sugar
2 eggs
2 tsp vanilla extract
2 C A/P flour
¾ C cocoa
1 ½ tsp baking soda
½ tsp salt
3/4 C boiling water
¼ C crème de menthe
FROSTING
4 ½ C sifted confectioners’ sugar
1 ¼ C butter {margarine} softened
3 T crème de menthe
1 T vanilla extract
Green past food color
TO MAKE SHAMROCK DECORATIONS, trace (draw) 3 shamrock patterns onto tracing paper, leaving at least 1 inch between patterns. Tape patterns onto a baking sheet. Cover w/plastic wrap; secure edges w/tape.
For ROYAL ICING, beat egg whites & sugar in a medium bowl til well blended; tint green. Use a small knife to spread icing inside the shamrock patterns. Allow icing to harden at room temperature 24 hrs or til completely dry.
FOR CAKE, preheat oven to 350°
In a large bowl, cream butter, cream cheese, and sugar til fluffy. Beat in eggs & vanilla. In a med bowl, sift together flour, cocoa, baking soda & salt. Add dry ingredients to creamed mix; beat until smooth. Add water and crème de menthe; beat until smooth. Pour batter into 2 greased & flour 9” round cake pans. Bake 25~30 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pans 10 minutes. Remove from pans & cool completely on a wire rack.
FOR FROSTING, beat sugar, butter, crème de menthe & vanilla together in a lrg bowl til smooth. Tint frosting light green. Reserving ½ C of frosting, frost between layers, sides, and top of cake.
TO DECORATE CAKE, transfer reserved frosting to a pastry bag fitted w/a lrg star tip. Pipe decorative border along top & bottom edges of cake. Invert shamrock decorations onto a flat surface & carefully peel away plastic wrap. Place shamrock decorations right side up on top of cake. Store in an airtight container in fridge.
Makes 10 - 12 servings
IRISH POTATO ONION SOUP
Marion Roberts
Ontario, Canada
4 tbs butter
2 medium yellow onions, peeled and sliced
2 pounds of potatoes, peeled & sliced
3 cups milk
5 ½ cups chicken stock or canned
¼ cup chopped fresh chives
½ teaspoon celery seeds
¼ teaspoon dried thyme or whole
1 cup light cream
salt & freshly ground pepper to taste
Roux
2 tablespoons butter
2 tablespoons flour
DIRECTIONS
Heat a 6-8 quart stockpot, add the butter & onion, and cook gently. Do not let the onion brown. Add the peeled & sliced potatoes, milk, & stock. Add the herbs, cover & cook gently for about an hour.
Prepare a roux:
Melt the butter in a small saucepan & whisk in the flour, let the flour & butter mixture bubble for 2 minutes on medium-low temperature, stirring constantly.
Thicken the soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes & then puree the soup in a processor/blend/mixer. Add the cream & gently reheat, but don't boil. Season with the salt & pepper. You can garnish with fresh chives & crispy fried bacon pieces.
PUNCH
2 (3 ounce) packages lime flavored gelatin mix
1 quart hot water
1 (46 fluid ounce) can pineapple juice
2 (12 fluid ounce) cans frozen orange juice concentrate, thawed
2 cups white sugar
4 1/2 cups cold water
2 liters ginger ale
In a large saucepan dissolve the gelatin in 1 quart of hot water. Allow to cool. When cool, pour into a large punch bowl, Stir in pineapple juice, orange juice concentrate,
sugar and 4 1/2 cups cold water. Pour in ginger ale just before serving.
The Yorkshire pudding is definitely my mothers, she would make it every Sunday and for all holidays. Her name is Heather Gale Roberts.
All the other recipes are a bit of a mix between cookbooks and family. They're from cookbooks, but adjusted to the way my family makes them. ( All the recipes below)
Heather Gale Roberts and Marion Roberts
100-Year Old Pork Cake
1 lb salt pork(all fat)
1Pt. boiling water
4 cups sugar
1/2 cups molasses
1egg,well beaten
1 t. baking soda
1 t. nutmeg
1 t. cinnamon
1 t. cloves
1 lb. raisins
6 cups flour
Put pork through grinder, add boiling water and let stand until lukewarm. Stir in sugar, spices, soda, egg and molasses. Sift flour before measuring. Add flour and raisins to pork mixture, stirring until well blended. Pour into well-greased pans and bake for 2 hours at 300 degrees until done................NOTE: This cake can be eaten as soon as baked or it will keep for weeks. It is especially good for outdoor meals and picnics.
Ginger Tomatoes
6 lbs green tomatoes
2 lb. firm ripe tomatoes
5 lbs. Sugar
3 lemons, thinly sliced
1 t. whole cloves
3 pieces(1/2 in. each) ginger root
1. Rinse tomatoes and cover with boiling water to loosen skins; plunge into cold water and remove skins and stem ends; quarter the small tomatoes and cut larger ones into 1/8s.
2. Combine tomatoes with sugar, lemon slices, cloves (tied in a spice bag) and the ginger root in a large kettle; bring to boiling over med. heat. Reduce heat and cook slowly until mixture thickens, stirring occasionally to prevent sticking.
3. Ladle into hot sterilized jars (remove cloves and ginger root) and seal by processing in boiling water bath.
Best_Ever Tomato Preserves
1 lb. tart green apples
4 lbs. firm ripe tomatoes
2 lemon slices, 1/4 in. thick
4 cups sugar
1. Wash, pare, quarter, core and cut apples into small cubes, about 3 cups.
2. Rinse, SCALD, peel, and cut tomatoes into small pieces, about 2 quarts.
3, Mix apples, tomatoes, and lemon in a large preserving kettle. Bring to simmering over med. heat and stir in the sugar. Cook gently, uncovered, until of desired consistency, about 1-1/2 hours. Stir occasionally as the mixture begins to thicken.
4. If desired, stir in several drops of red food color before ladling into hot sterilized jars. 5. Process in rolling water bath
JELLIED TOMATO BOUILLON
1 cup double strength beef bouillon(dissolve 2 beef bouillon cubes in 1 cup boiling water)
3 cups tomato juice
1/2 cup chopped green pepper
2 t. lemon juice
1 t. Worcestershire sauce
1 t. salt
1/2 t. monosodium glutamate
1/8 t. ground cloves
few grains pepper
1/2 clove garlic
1 envelope gelatin mixed in 1/2 cup cold water.
1. Combine all ingredients except garlic in a saucepan. Cove; simmer 6-8 minutes; stir in gelatin water until dissolved, then strain
Add the garlic. Cool, chill about 3 hours, Remove garlic before serving.
TOMATO MARMALADE
10 cups (approximately 5 lbs. whole), peeled, chopped, ripe tomato
2 med. Oranges
1 med lemon
4(2 1/2 in) cinnamon sticks
1 T. whole cloves
5 whole allspice
5-1/2 cups sugar
1t. salt
Drain tomatoes. Slice oranges and lemon very thin. Quarter the slices and remove the seeds. Tie spices in spice bag or cheesecloth. Combine tomatoes, sugar, and salt in a 6-8 quart saucepan. Stir well. Add orange and lemon, slices and spice bag. Bring to boil, stirring occasionally, and cook to jelly stage (200 F), approx. 45 minutes, stirring frequently. Remove from heat and remove spices. Skim off foam, if necessary, immediately fill hot sterilized jars with marmalade, leaving 1/2 inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in Boiling water bath for 5 minutes.
Makes Approx. 6 1/2 pints.
Published in U S Legacies February 2003
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