St. Patrick's Day History
Every year on
March 17th, the Irish people honor their patron saint, Patrick, also known as
Saint Pat or Paddy. His symbol is a shamrock, so the Irish wear shamrocks on his day.
Saint Patrick's day celebrates the famous saint who legend tells us drove all the snakes
from Ireland.
St. Patrick's
Day Coloring Pages and Color an ecard
Click on the picture to enlarge it.
Cut several sizes of shamrocks from green
and white construction paper. Punch a hole in the top of each shamrock. Give your child a
shoelace (or length of a ribbon, or yarn with masking tape wrapped on each end) and show
him/her how to string the shamrocks, alternating colors, to make a Saint Patrick's Day
necklace.
St.
Patrick's Day Shamrock Wand
Green construction paper
3-inch diameter cardboard circle or plastic lid
Drinking straw
Scissors
Glue
Glitter
Pencil
Draw 3 circles on the green construction
paper by tracing around the lid or cardboard circle. Cut out the circles. Glue together a
section of the circles' edges to form a clover shape. Dab glue onto the shamrock and
sprinkle on glitter. Glue the straw onto the back of the middle circle to form a handle.
Let the glue dry. See how much magic you can create!
Source: http://www.recipegoldmine.com
St. Patrick's Day fun for Kids
Celebrating St.
Patrick’s Day
History of St. Patrick's
Day
March Fun for Kids
Kids
Activities for March
Child’s Fun - St. Patrick’s
Day
Rainbow Streamers (Craft)
St. Patrick’s Day Quiz
Lucky’s Pot of Gold
St. Patrick’s Day from
PerpetualPreschool
Map of Ireland
St.
Patrick's Day Recipes
St. Patrick’s Day
Punch Recipe
St. Patrick’s Day Puzzle
St. Patrick’s Day Online
Puzzles
St. Patrick’s Day Ideas
Primary
Games and Coloring Sheets for St. Patrick’s Day
Tiny St.
Patrick’s Day Hat
Pot of Gold - St. Patrick’s
Day Craft
St. Patrick’s Day
Activities and Crafts
St.
Patrick’s Day Coloring Pages
Carlos’ St.
Patrick’s Day Coloring Page
Shamrock Pin to Wear on St.
Patrick’s Day
Printsville St.
Patrick’s Day Coaster and Buttons
Black Dog’s Fun and Games for
Kids (St. Patrick’s Day)
Billy Bear’s St.
Patrick’s Day Fun
Kiss the Blarney Stone
Sunniebunniez’s St.
Patrick’s Day Fun
St. Patrick’s Day Trivia Hunt
St. Patrick’s
Day Printable Pictures
Billy Bear’s St.
Patrick’s Day Activities
Customs and Traditions of St.
Patrick’s Day
St. Patrick’s Day Fun
and Games
St. Patrick’s Day Activities
for teachers
Irish Recipes
Irish Potato Casserole
8 med. Irish or white potatoes, thinly sliced
1 tsp. salt
1/2 tsp. pepper
1 onion, sliced
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 1/2 c. milk
Place half of potatoes in 12 x 8 inch glass baking dish. Sprinkle with salt and pepper;
add half the sliced onions. Combine soup and milk; pour over onion and potatoes. Top with
remaining onion and potatoes; cover with remaining soup mixture. Cover with waxed paper.
Microwave at high temperature for 20 to 25 minutes. Rotate dish 1/2 turn after 10 minutes.
Let stand, covered, 3 to 5 minutes.
Irish Soda Bread
Preheat oven to 375 degrees. Makes an 8-inch round loaf. 2 c. sifted all-purpose flour
1 1/2 tsp. double-acting baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. sugar
Cut into the flour with a pastry blender, until the mixture has the consistency of coarse
cornmeal: 1/4 c. chilled shortening
1/2 to 1 c. raisins or currants
2 tsp. caraway seeds
1 beaten egg
2/3 c. buttermilk
Add to dry ingredients and stir well. Knead briefly and place in a greased 8-inch round
pan. Press down so dough will fill the pan. Cut a bold cross over the top and sides so the
bread will not crack in baking. Milk
Bake 35 to 40 minutes.
Irish Scones
2 c. flour
1/4 tsp. salt
1/4 c. sugar
1 tbsp. baking powder level
2 (oz.) butter (1/4 stick butter)
1 egg
1/2 c. milk
1/2 c. raisins or currants
Work butter and flour together with fingers the "lift" with fingers to aerate.
Mix milk with egg then add gradually to dry mix. Do not overmix. Knead gently, pat out
about 1/2 inch thick and cut out. Bake in 425 degree oven for 12 minutes.
Easy Scones
1/2 c. golden raisins
1/2 c. currants
2 c. Bisquick
1/4 c. sugar
1/2 c. water
1 tbsp. butter
Grease cookie sheet. Combine all ingredients. Mix well. Drop by tablespoon on sheet. Bake
10 to 12 minutes at 450 degrees. Serves 8.
Orange Buttermilk Scones
3 c. flour
1/3 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
12 tbsp. cold unsalted butter
1 c. + 1 tbsp. buttermilk
3/4 c. currants
1 tsp. grated orange rind, orange
part only
GLAZE
1 tbsp. heavy cream
1/4 tsp. cinnamon
2 tbsp. sugar
1. Preheat oven to 425 degrees. Combine flour, sugar, baking powder, baking soda, and salt
in a bowl. Mix well, stirring with a fork. 2. Cut the butter into the flour mixture, using
a pastry blender, fingertips or 2 knives, until it looks like bread crumbs. 3. Add
buttermilk, currants and orange rind. Mix until dry ingredients are moist. 4. Gather the
dough on a lightly floured surface and knead lightly about 12 times. Pat the dough into a
circle. Cut out with a 2 inch round biscuit cutter into approximately 18 pieces. 5.
Combine the glaze ingredients, and brush glaze on biscuits. Bake for 12 minutes or until
browned. 6. Serve hot with clotted cream and fruit preserves.
Orange Cream Scones
1-3/4 c. self-rising flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 c. sugar
1/4 c. butter (1/2 stick)
1/2 c. currants
2/3 c. milk or light cream
1/2 tsp. orange extract
Sift first four ingredients. Cut in butter until it resembles coarse meal. Add currants.
Mix milk with orange extract and pour mixture into flour mixture. Stir until mixed. Form
into ball and roll or pat to 1/2 inch on floured surface and cut into 8 wedges. Brush with
egg white. Sprinkle with sugar. Bake at 450 degrees for 10-12 minutes. Makes 8 wedges.
Orange Poppy
Seed Scones
2-1/4 c. flour
1/2 c. sugar
1/4 c. poppy seeds
1 tsp. cream of tartar
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, chilled
1/4 c. orange juice
1 egg
1/3 tsp. grated orange peel
1 egg white, mixed with 1/2 tsp. water
In a large bowl, stir together the flour, sugar, poppy seeds, cream of tartar, baking
soda, and salt. Cut butter into 1/2 inch cubes; drop cubes into flour mixture. With pastry
blender, cut in the butter until mixture resembles coarse crumbs. In a small bowl, stir
together the juice, egg, and orange peel. Add the juice mixture to the flour mixture and
stir to combine. The dough will be sticky. Lightly butter a 10 inch diameter circle in
center of baking sheet. Lightly flour hands. Pat dough into a 9 inch diameter circle in
the center of the prepared cookie sheet. Brush egg mixture over top of dough. Cut into 8
wedges. Bake at 375 degrees for 20-25 minutes, until top is lightly browned and a cake
tester inserted in center of scone comes out clean. Remove cookie sheet to wire rack; cook
for 5 minutes. Transfer scones to wire rack to cool. Re-cut into wedges, if necessary.
Serve warm or cool completely and store in airtight container. Makes 8 scones.
Orange Pecan
Scones
1 c. flour
2 tsp. baking powder
1/4 tsp. ground nutmeg
1/3 c. butter or margarine
1/2 c. chopped pecans
1 egg
3 tbsp. sugar
2 tsp. finely shredded orange peel
1 c. quick oats
1/4 c. orange juice
Stir together flour, sugar, baking powder, orange peel and nutmeg. Cut in butter until
coarse crumbs. Stir in oats and pecans. Beat orange juice and egg together; add to dry
ingredients (will be sticky). On lightly floured board, pat into a 6" circle. Cut
into 8 wedges. Put on ungreased baking sheet. Bake 400 degrees, 10 minutes or until light
brown. We like these for breakfast or brunch. Can butter them when you eat them if you
like.
Orange Oatmeal
Scones
1 c. all-purpose flour
3 tbsp. sugar
1-1/2 tsp. baking powder
1 tsp. orange peel
1/3 c. margarine
1 c. quick cooking rolled oats
2 slightly beaten egg whites
2 tbsp. orange juice
Stir together flour, sugar, baking powder and orange peel. Cut in margarine until mixture
resembles coarse crumbs. Stir in oats. Combine egg whites and orange juice and stir oat
mixture (dough will be sticky). On lightly floured surface, roll or pat dough into 7 inch
circle. With floured knife cut the circle into 12 wedges. Spray a baking sheet with
nonstick coating. Place wedges on baking sheet. Brush tops with milk. Bake at 400 degrees
for 12-15 minutes or golden brown. Serve warm. Serves 12.
Chocolate Chip Orange Scones
2 c. flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. unsalted butter, chilled
2 lg. eggs
1/4 c. orange juice
1 tsp. vanilla
1/2 tsp. orange peel, grated
3/4 c. mini chocolate chips
1 egg white mixed with
1/2 tsp. water for
glaze (optional)
Preheat oven to 425 degrees. Butter a 9 inch circle in center of baking sheet. In large
bowl, stir together flour, sugar, baking powder and salt. Cut butter into 1/2 inch cubes
and distribute them over flour mixture. With pastry blender or 2 knives, cut in butter
until mixture resembles coarse crumbs. In small bowl, stir together eggs, orange juice,
vanilla and orange peel. Add egg mixture to flour mixture and stir to combine. Dough will
be sticky. With lightly floured hands knead in chocolate chips. With floured hands, pat
dough into 8 inch diameter in center of prepared baking sheet. Brush egg mixture over top
and sides of dough. With serrated knife, cut into 8 wedges. Bake for 20-25 minutes. Remove
to wire rack. Cool 10 minutes. These will freeze well. Can be served warm.
Sesame Orange Scones
1/2 c. sesame seeds
3 tbsp. grated orange rind
3 c. unsifted all-purpose flour
3 tbsp. light-brown sugar
1 tbsp. baking powder
3/4 tsp. salt
3/4 c. vegetable shortening
1 c. orange juice
3 tbsp. granulated sugar
Heat oven to 425 degrees. Grease a baking sheet. Set aside 1 tablespoon sesame seeds and 1
teaspoon orange rind. In large bowl, combine flour, remaining sesame seeds and orange
rind, the brown sugar, baking powder, and salt. With pastry blender or 2 knives, cut in
shortening until mixture resembles coarse crumbs. Reserve 1 tablespoon orange juice. Add
remaining orange juice to dry ingredients and mix lightly with fork until mixture clings
together and forms a soft dough. Turn dough out onto lightly floured surface and knead
gently 5 or 6 times. With lightly floured rolling pin, roll dough into a 7-inch round. Cut
into 4 wedges. Place scones, 1 inch apart, on greased baking sheet. Pierce tips with tines
of fork. In small saucepan, heat reserved orange juice and the granulated sugar to
boiling; stir in reserved orange rind and brush over tops of scones. Sprinkle with
reserved sesame seeds. Bake scones 15-18 minutes or until golden brown. Brush again with
orange glaze. Serve warm.
Easy Orange
Scones
3 c. Bisquick
1/2 c. orange marmalade
1/2 c. raisins (optional)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs
1 tbsp. orange juice
1 egg, beaten
Mix Bisquick, marmalade, raisins, spices, 2 eggs and juice until moist. Turn dough onto
floured board; sprinkle with flour. Roll into 9 inch circle. Cut into 12 wedges using
floured knife. Brush with beaten egg and sprinkle with sugar. Alternate wedges - wide and
narrow ends on ungreased cookie sheet. Bake at 400 degrees 12-14 minutes.
Cherry Scones
4 c. flour
1/4 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1-1/2 c. butter
1-1/3 c. buttermilk
Cherry jam or pie filling
Red sugar crystals
Bake at 425 degrees. Grease baking sheet. Combine dry ingredients, cut in butter, add
buttermilk. Knead gently 5 or 6 times. Roll out to 1/2 inch thick and cut with 4 inch
cookie cutter. Lay on baking sheet, top with 1 tbsp. jam or pie filling. Moisten edges.
Sprinkle with sugar crystals. Bake for 15 minutes.
Buttermilk
Scones
2 oz. butter or margarine
1 egg
1/2 pt. buttermilk
1 tsp. sugar
1/2 tsp. salt
1 lb. self-rising flour
Melt butter, beat egg, add both to buttermilk. Mix well together. Add dry ingredients. Mix
to soft dough. Turn out on floured surface. Knead lightly. Cut off pieces of dough and
flatten by hand. Prick with fork. Bake at 400 degrees 10 to 15 minutes. NOTE: Knead dough
as little as possible.
Lemon Scones
4 c. flour, sifted three times with 2
tbsp. baking powder
1/4 c. sugar
1/4 tsp. salt
3 tbsp. grated lemon peel
1/2 c. unsalted butter, cut into 1/2
inch pieces
2 eggs, room temperature, beaten to
blend
2/3 c. milk or buttermilk
Whipping cream
Preheat oven to 450 degrees. Grease and flour baking sheets. Sift flour, sugar and salt
into deep bowl. Stir in peel. Cut in butter until mixture resembles coarse meal. Blend in
eggs and just enough milk or buttermilk to form soft but not sticky dough. Turn dough out
onto lightly floured surface. Gently roll or pat dough to about 1/2 inch thickness,
lightly flouring as necessary to prevent sticking. Cut out rounds using 2 inch floured
biscuit cutter. Set 1/2 inch apart on prepared baking sheets. Brush with cream. Bake until
scones are golden brown, 12 to 15 minutes. Serve immediately with sweet butter, jam or
marmalade. Makes 16 to 20.
Whole Wheat Scones
1 c. whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 c. raisins and currants mixed
2 c. all-purpose flour (I prefer King
Arthur)
1/4 tsp. salt
1 c. buttermilk
2 lg. eggs
2 tbsp. of sugar
4 oz. melted butter
Sift together the flours, baking powder, soda and salt. Add the raisins and currants.
Combine buttermilk, eggs, and sugar. Stir well. Add about 2/3 of the dry ingredients to
the buttermilk mixture. Stir well. Add melted butter and remaining flour and mix well.
Knead the dough until smooth. Roll it out 1/2 inch thick on a lightly floured surface and
cut with a biscuit cutter or glass about 2 1/4 inches in diameter. Bake scones on lightly
greased baking sheet for 15 minutes at 350 degrees. Split and serve warm with butter and
jam or honey. Great with a hot cup of tea! Freeze well. Makes about 20 scones.
Spiced Scones
with Orange Butter
1-3/4 c. flour
3 tbsp. sugar
2 1/2 tsp. baking powder
2 tsp. grated orange peel
1/3 c. butter
1/2 c. raisins
1 egg, slightly beaten
4 to 6 tbsp. half & half
1 egg, slightly beaten
ORANGE BUTTER
1/2 c. butter, softened
2 tbsp. orange marmalade
Heat oven to 400 degrees. In medium bowl combine flour, sugar, baking powder and orange
peel. Cut 1/3 cup butter into flour mixture until it resembles fine crumbs. Stir in
raisins, 1 egg and just enough half and half so dough leaves sides of bowl. Turn dough
onto lightly floured surface; knead lightly 10 times. Roll into 9 inch circle; cut into 12
wedges - or cut with cookie cutter. Place on cookie sheet. Brush with beaten egg. Bake 10
to 12 minutes or until golden brown. Immediately remove from cookie sheet. In a small bowl
combine orange butter ingredients. Serve with scones.
Orange Cream
Scones
1 3/4 c. self-rising flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 c. sugar
1/4 c. butter (1/2 stick)
1/2 c. currants
2/3 c. milk or light cream
1/2 tsp. orange extract
Sift first four ingredients. Cut in butter until it resembles coarse meal. Add currants.
Mix milk with orange extract and pour mixture into flour mixture. Stir until mixed. Form
into ball and roll or pat to 1/2 inch on floured surface and cut into 8 wedges. Brush with
egg white. Sprinkle with sugar. Bake at 450 degrees for 10-12 minutes. Makes 8 wedges.
Oatmeal Scones
2 c. oat flour or ground oatmeal
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
3/4 c. buttermilk
1 egg
Oatmeal can be ground in blender. Cut butter into dry ingredient.s Beat buttermilk and
egg; add and make dough. Flatten into round 1 inch thick and 5 inches in diameter. Mark 12
wedges. Bake on ungreased cookie sheet 10-12 minutes at 400 degrees. Serve hot.
Walnut and Honey
Scones
1 lb. self-rising flour
1 tsp. salt
4 oz. butter
2 tbsp. castor sugar
2 oz. finely chopped walnuts and/or
raisins
2 tbsp. clear honey
"Generous" 1/4 pt. cold milk
Sift flour and salt into a basin and rub in the butter. Add sugar, walnuts and/or raisins
and mix to a soft but not sticky dough with the honey and milk. Turn onto a lightly
floured board; knead quickly and roll out to 1/2-inch thickness. Cut into rounds and put
on a greased baking sheet. Brush top of scones with beaten egg or milk and bake at 425
degrees for approximately 10 minutes. When cool, spread with butter and serve with a cup
of tea around 3 pm.
Blueberry Scones
1-1/2 c. oat bran
1-1/2 c. flour
1/4 c. light brown sugar
1 tsp. baking soda
4 oz. margarine
2 eggs or egg whites
1/4 c. honey
1/3 c. buttermilk
1/2 tsp. imitation rum extract
1/2 tsp. vanilla extract
1 pt. fresh blueberries
Preheat oven to 400 degrees. Lightly grease one cookie sheet. Mix oat bran, flour, brown
sugar and baking soda. Cut in margarine. Beat eggs and beat in honey. Add buttermilk and
extracts to egg mixture. Pour into oat bran mixture and stir only until moistened. Stir in
blueberries. Turn out dough on greased cookie sheet. Using spatula, shape dough into an
8-inch round, about 1 1/2 inch thick. Level top. Using a floured sharp knife, cut through
the dough to make 16 even wedges. Bake in 400 degree oven for 25-30 minutes. Serve hot.
Serves 16.
Apricot Bran
Scones
1 c. all-purpose flour
1 c. whole wheat flour
1/4 c. sugar
4 tsp. baking powder
2 c. bran flakes cereal
4 tbsp. butter or margarine
2 eggs, lightly beaten
1/3 c. milk
1/2 c. chopped moist packed dried
apricots or prunes
In a bowl, stir together flour, sugar, baking powder and bran flakes. With a pastry
blender or 2 knives, cut in butter or margarine until mixture resembles coarse crumbs.
Stir in eggs, milk and apricots or prunes. Turn out onto floured board and knead about 6
times. Divide dough into thirds. On a greased baking sheet, pat each third into a 5-inch
circle about 1/2 inch thick. With a floured knife, cut each round into 6 wedges; leave in
place. Bake in middle of a 400 degree oven for 15-20 minutes or until lightly browned.
Separate wedges before serving. Makes 18 scones.
Raisin Oat Bran
Scones
1 1/2 c. oat bran
1 1/2 c. flour
1/3 c. brown sugar
2 tsp. baking powder
1 tsp. cream of tartar
1/3 c. margarine
1 egg
2 egg whites
1/3 c. lowfat plain yogurt
1 tsp. vanilla
1 c. raisins
Preheat oven to 400 degrees. Mix together first 5 ingredients. Cut in margarine. In small
bowl, beat egg and egg whites. Mix in yogurt and vanilla. Add dry ingredients. Add
raisins. Place dough on ungreased cookie sheet. Pat into 10 inch circle and cut into 12
(2-3 inch) circles (using top of a glass). 6. Bake 20-25 minutes. Makes 12 scones.
Gingerbread
Scones
1/3 c. milk
1/3 c. light molasses
2 c. all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
7 tbsp. cold unsalted butter, cut up
Heat oven to 425 degrees. Measure milk in a glass cup measure; add molasses to the 2/3 c.
mark and stir to blend. Mix dry ingredients in a large bowl. Add butter and cut in with a
pastry blender or rub in with your fingers, until mixture looks like fine granules. Stir
milk mixture and add. Stir with a fork to form a smooth, rather soft dough. Turn out dough
onto a lightly floured surface and give 10 to 12 kneads. Cut dough in half. Knead each
half briefly into a ball, turn smooth side up, and place on an ungreased cookie sheet. Pat
each piece of dough into a 5 inch circle; cut into 6 or 8 wedges; leave sides touching.
Bake about 10 minutes, or until medium brown. Do not overbake. Cool, loosely wrapped in a
cloth, on a wire rack.
Makes 12 or 16 triangles.
Lemon Poppy Seed
Scones
TOPPING
4 tbsp. sugar
2 tbsp. lemon juice
SCONES
2 c. all-purpose flour
2 tbsp. sugar
2 tbsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/4 c. butter or margarine, cut up
2/3 c. buttermilk
1 lg. egg
1 tbsp. poppy seeds
1 tsp. grated lemon peel
Preheat over to 425 degrees. Combine
dry ingredients in large mixing bowl. Cut in butter with pastry blender or 2 knives until
mixture resembles coarse crumbs. Beat buttermilk and egg in small bowl. Pour onto dry
ingredients. Add poppy seeds and lemon peel. Mix with fork until blended. On lightly
floured surface knead dough 5 or 6 times. Transfer to greased cookie sheet and pat into 8
inch circle with floured hands. Cut into 8 wedges with long sharp floured knife-do not
separate. Bake 14-16 minutes until golden brown. Brush topping over top of hot scones.
Serve warm. 215 calories per scone, 7 grams of fat per scone, 43 mg. of cholesterol. *For
Cheddar-Chive Scones: Reduce sugar to 1 tablespoon, omit poppy seed and lemon peel. Add
Cheddar cheese (shredded), 1 tablespoon chives, omit topping.
Lemon Scones
with Icing
2-1/2 c. all purpose flour
1 tbsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/2 tsp. salt
8 tbsp. butter, cut into sm. pieces
1/2 c. currants or dark raisins
1/4 c. granulated sugar
2 tbsp. candied lemon, finely diced
2/3 c. milk
ICING
1/3 c. confectioners' sugar
1-1/2 tsp. milk
Preheat oven to 375 degrees. Thoroughly stir all flour, baking powder, spices and salt
into a bowl. With fingers, rub pieces of cold butter into flour mixture until fine
granules are formed. Add currants/raisins, sugar and lemon. Add milk and stir to form a
soft dough. Lightly flour a board and turn out dough, kneading it lightly about 10 times.
Separate dough into 8 or 10 balls, and place on ungreased cookie sheet. Bake 12 to 15
minutes or until golden brown. Cool on wire rack. Mix confectioners' sugar and milk into a
smooth icing. Drizzle icing over each scone and serve.
Cream Scones
2 c. unbleached flour
2 tsp. baking powder
1/2 tsp. salt
4 tbsp. butter
2 tbsp. sugar
3/4 c. light cream
Rub butter into dry ingredients. Add cream. Divide dough in 4 parts; pat out into thin
circles, about 1/4-inch thick. Bake on griddle for about 4-5 minutes each side. Cut in
wedges to serve.
Pumpkin Scones
2 oz. butter
1/2 c. sugar
1 egg
1 c. cold mashed pumpkin
2 c. self-rising flour
Cream butter and sugar, add egg. Add pumpkin. Add sifted flour and mix well. Put in
tablespoon heaps on a greased pan or in muffin pan. Bake in hot 400 degree oven about 15
minutes. Makes approximately 12-15.
Chocolate Scones
3 c. all-purpose flour
1/4 c. granulated sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
3 lg. eggs
1/2 c. milk
3/4 c. mini-chocolate chips
1 tbsp. orange peel, grated
1/4 c. white chocolate chips
Heat oven to 450 degrees. Grease large cookie sheet. Stir flour, sugar, baking powder and
salt in large bowl to mix well. Using pastry blender or 2 knives, cut in butter until
coarse crumbs form. Beat eggs and milk in small bowl with wire whisk or fork. When
thoroughly blended, stir, along with 1/2 cup mini-chocolate chips and grated orange peel,
into flour mixture just until blended. Shape dough with lightly floured hands into 8 inch
round on prepared cookie sheet. Dot with flour. Score top of dough into 8 wedges with
sharp knife. Bake 20-25 minutes until golden. Cool completely. Meanwhile, stir remaining
1/4 cup mini-chocolate chips and white chocolate chips in separate small heavy saucepan
over very low heat until melted and smooth. Drizzle over top of scones.
Buttermilk
Potato Scones
2 c. warm buttermilk
1/2 c. mashed potatoes
1/2 c. shortening
1/3 c. sugar
1 tbsp. yeast in 1/4 cup warm water
1 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
6 c. flour
Mix first 4 ingredients together. Dissolve the yeast in the warm water and let it set
until it begins to work. Mix yeast into liquid. Add the rest of the ingredients. Mix all
together and knead for 15 minutes. The dough will not be smooth. Let the dough rise until
double in bulk. Knead down dough. Let rise until light. Cut off in 2 inch squares and fry
in hot oil. Top with butter and honey, if desired.
Sweet Scones
2-1/2 c. all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
8 tbsp. (1 stick) cold butter, cut up
1/2 c. sugar
2/3 c. milk
Heat oven to 425 degrees. Put flour, baking powder and salt into a large bowl. Stir to mix
well. Add butter and cut in with a pastry blender or rub with fingers until mixture looks
like fine granules. Add sugar; toss to mix. Add milk and stir with fork until a soft dough
forms. Form dough into a ball, put onto a lightly floured board, and give 10 to 12 kneads.
Roll out dough to about 12 x 15 1/2 inches. Cut out, reroll, and cut out scraps. Bake 12
minutes or until medium brown. Serve with white sauce.
WHITE SAUCE
Combine: 1 c. sour cream
2 tbsp. sugar
2 tbsp. honey
Cheese and Herb
Scones
4 c. unsifted flour
4 tsp. baking powder
1 tsp. salt
1/2 tsp. dried basil
1/4 tsp. dried thyme leaves
1/4 tsp. ground red pepper
2/3 c. vegetable shortening
1 c. Cheddar cheese
1-1/3 c. milk
1 tbsp. prepared Dijon mustard
Heat oven to 425 degrees. Grease large baking sheet. In large bowl combine flour, baking
powder, salt, basil, thyme and red pepper. With pastry blender or two knives cut in
shortening until resembles coarse crumbs. Stir in 3/4 cup cheese. Add milk and mustard to
dry ingredients; mix lightly with fork until mixture clings together and forms a soft
dough. Turn dough onto lightly floured surface and knead 5 to 6 times. Divide dough in
half and with lightly floured rolling pin, roll one half of dough into a 7 inch round. Cut
into four wedges. Repeat with remaining dough. Place scones 1 inch apart on greased baking
sheet. Pierce top with tines of fork. Brush tops with water and remaining cheese. Bake
scones 15 to 18 minutes or until golden brown. Serve warm with butter.
Chocolate Chip
Scones
2 c. unsifted flour
3 tbsp. sugar
1/4 tsp. salt
2 tsp. baking powder
1/2 c. butter
1/2 c. buttermilk or milk
1 lg. egg
1 tsp. vanilla
1/2 c. semi-sweet chocolate chips
Heat oven to 425 degrees. Grease baking sheet. In large bowl combine dry ingredients. Cut
in butter with pastry blender until mixture resembles coarse crumbs. In small bowl combine
milk, egg and vanilla. Add to dry ingredients along with chocolate chips and mix with fork
until mixture clings together and forms a soft dough. Turn dough onto floured surface and
knead gently 5-6 times. With lightly floured rolling pin, roll dough into a 7-inch circle.
Cut as many as you want into triangle or diamond shapes, or just cut into 4 wedges. Bake
for 18-20 minutes until golden brown. Serve warm.
Cheese Scones
1-1/2 oz. plus 1 tsp. of butter
2 c. of flour
2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. cayenne pepper
3/4 c. Cheddar cheese (grated)
5/8 c. of milk
Preheat the oven to 450 degrees. Sift the flour, baking powder, salt and cayenne into a
mixing bowl. Add the butter, cut into small pieces. Rub the butter into flour mixture with
your fingertips until the mixture resembles coarse bread crumbs. With a table knife, stir
in the cheese and milk to form a soft dough. Form the dough into balls by hand. Cut the
dough in to 8 pieces and form each piece into a 1/2 inch thick circle. Place the circles
of dough, spaced well apart on a baking sheet. Bake for 10 to 15 minutes or until they
have risen and are golden brown. Serve immediately.
Cherry Chocolate
Chip Scones
2 cups Original Bisquick
1/3 cup finely chopped dried cherries
1/3 cup semisweet chocolate chips
3 tablespoons sugar
1/3 cup whipping (heavy) cream
1 egg
1 tablespoon (about) milk
2 tablespoons (about) sugar
Heat oven to 425°. Grease cookie sheet. Mix Bisquick, cherries, chocolate chips, 3
tablespoons sugar, the whipping cream and egg until soft dough forms. Place dough on
surface sprinkled with Bisquick; roll in Bisquick to coat. Shape into a ball; knead 10
times. Pat dough into 8-inch circle on cookie sheet. Brush dough with milk; sprinkle with
2 tablespoons sugar. Cut into 8 wedges, but do not separate. Bake 12 to 15 minutes or
until golden brown. Carefully separate wedges. Serve warm.
Makes 8 servings
Orange Almond
Scones
1/2 C Orange juice
1/4 C Buttermilk
1 Large Egg
1/2 tsp Almond extract
3 C Unbleached flour
4 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
8 Tbl Cold butter
1/2 C Sugar
1/2 to 3/4 C Almonds, finely chopped
1 Tbl Orange zest
Grate orange peel and set aside. Squeeze orange juice.In a small bowl, beat juice,
buttermilk, egg and extract until smooth. In a large bowl, combine flour, baking powder,
baking soda and salt until well mixed. Cut in butter with a pastry blender until mixture
looks like fine sized peas. Add sugar, almonds and orange zest and toss to combine evenly.
Using a fork, stir in egg mixture to form a soft dough. Turn out dough onto a floured
board. Knead several times just until well mixed. Shape 8-10 slightly flattened rounds.
Bake in 375 degree oven for about 20 minutes or until browned. Makes 8-10 scones. NOTE:
These are even more flavorful the next day.
Irish Trifle
2 pkgs. lady fingers
2 sm. pkgs. raspberry Jello
Raspberry preserves
2 sm. vanilla pudding (instant type)
4 c. milk
Whipped topping
Prepare Jello according to directions and pour in glass trifle bowl. Chill just until it
begins to set. Separate the ladyfingers and make them into sandwiches with the preserves.
Sink half the ladyfingers into the Jello. Chill until completely set. Prepare pudding with
milk. Pour over the Jello. Stand the remaining ladyfingers up in the pudding around the
edge of the bowl. Top with whipped topping.
Irish Strawberry Trifle
1 pound cake (10-12 oz.)
2 pkg. (3 oz. each) Jello
2 containers (10 oz. each) frozen strawberries
2 pkg. (3 oz. each) vanilla pudding (instant)
Cool Whip
Fresh strawberries (optional)
Cut cake into 1/4 to 1/2 inch thick. Layer slices in bottom of sheet cake pan. Set aside.
Make Jello; mix in frozen strawberries and pour all over cake. Chill until set. Make
pudding; pour over cake and let set. Spread on Cool Whip. Top with fresh strawberries, if
desired.
Irish Potato
Candy
1/2 c. leftover prepared mashed
potatoes
1 tsp. oleo
1/2 tsp. vanilla
Mix well. Add sugar a little at a time to first 3 ingredients. This will be very thin.
Keep adding sugar until it gets thick. When stirring becomes difficult, use your hand and
knead it like dough, adding more sugar until it loses its stickiness. Divide into 2
portions. Place 1 portion between 2 layers of waxed paper; sift sugar on paper lightly and
dust both sides of the portion. Use rolling pin to flatten. Peel top paper back. Spread
thinly with peanut butter and roll up like a jelly roll. Let set for 1/2 hour. Slice into
1/2 inch pieces. Very rich so make them small. Keeps well for several weeks. Food color
can be used to make candy more colorful.
Irish Potato
Cake
1/2 c. shortening
1 c. warm mashed potatoes
1/2 tsp. salt
1 c. nuts or coconut
2 tsp. baking powder
2 c. flour
2 c. sugar
1 tsp. soda
1 tsp. vanilla
1/2 c. milk
2 tsp. cocoa
4 eggs, separated, add 2 yolks to
mixture, save other 2 for frosting
After preparing rest of mixture, beat the 4 egg whites and fold into mixture. Bake at 350
degrees for 30 minutes.
FROSTING:
1 c. milk
1 c. sugar
1 tbsp. butter
1 c. coconut
2 egg yolks, beaten
1 tbsp. flour
Combine all ingredients, cook until it thickens. Add coconut and stir, spread over cake.
Irish Corned
Beef and Cabbage
1 (3 to 4 lb.) beef brisket
2 onions, sliced
2 cloves garlic, minced
6 cloves, whole
2 bay leaves
6 potatoes, sm. to med., pared
6 carrots, sm., pared
6 onions, sm., pared
1 cabbage, med., cut in wedges
Place brisket in a Dutch oven and barely cover with hot water; add onion, garlic, cloves
and bay leaves. Cover and simmer (do not boil) 1 hour per pound of meat, or until fork
tender. Remove meat from liquid; add potatoes and carrots and cover. Bring to boiling and
cook 10 minutes. Then add cabbage wedges and whole onions and continue cooking 20 minutes
longer or until vegetables are tender. Serve.
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