Abby's St. Patrick's Day Page
Coloring Pictures, Color St. Patrick's Day cards, ecards, recipes, arts and crafts
for kids, word puzzles, short history of St. Pat's Day, and recipes.

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St. Patrick's Recipes St. Patrick's Day History    St. Patrick's Day Kids Puzzles St. Patrick's Day Crafts   St. Patrick's Day Fun for Kids

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.  Puzzles St. Patrick's Day WordSearch Puzzle (PDF) (Must have Adobe Reader to Access) Ireland the County WordSearch Puzzle (PDF) (Must have Adobe Reader to Access) St. Patrick's Day Crossword (Must have Adobe Reader to Access) St. Patrick's Day Crafts Shamrock Necklace Green and white construction paper Scissors Hole punch Shoelaces, ribbon, or yarn for stringing 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 March Happenings March 2, Dr. Seuss's 100th Birthday Cyber-Seuss Cyber Guide to The Thorax Index to Characters in Dr. Seuss Books Cut Loose with Dr. Seuss Lesson Plans for the Cat in the Hat Who's Who & What's What in the Books of Dr. Seuss Seussville at Random House eSeuss From Here to There, Dr. Seuss is Everywhere Lesson Plans Biography of Dr. Seuss Horton Hatches the Egg Literature Guide My Many Colored Days Lesson Plan Green Eggs and Ham Lesson Plan Green Eggs and Ham Activity Page Dr. Seuss Activities Celebrate Dr. Seuss March 3 It was on this day in 1931 that The Star-Spangled Banner, written by Francis Scott Key, Star Spangled Banner and the War of 1812 (Smithsonian) About the Star Spangled Banner Actual Picture of the Star Spangled Banner Star Spangled Banner Web Site Biography of Francis Scott Key March 7 1876 Alexander Graham Bell patents telephone Alexander Graham Bell's Kids Page Technologies in America - The Telephone Alexander Graham Bell's Family Papers - Library of Congress Alexander Graham Bell's Path to Inventing the Telephone PBS - More about Alexander Graham Bell History of the Telephone and the Telegraph About Alexander Graham Bell March 8 Chocolate Day Hershey's Kidstown 1862 Confederate ironclad "Merrimack" launched 1946 1st helicopter licensed for commercial use (New York NY) March 9 1861 Confederate currency authorized-$50, $100, $500, $1,000 1862 "Monitor" (Union) & "Merrimack" (Rebel) battle in Hampton Roads 1864 Ulysses S Grant is appointed commander of Union Army 1942 Construction of the Alaska Highway began 1961 Sputnik 9 carries Chernushka (dog) into orbit March 10 1862 US issues 1st paper money ($5, $10, $20, $50, $100, $500 & $1000)  Coins are by the made by the mint, paper money is made by the Bureau of Engraving. Virtual Tour of the US Treasury Why Some Coins have Grooves in Them Investing for Kids March 11 1845 John Chapman [Johnny Appleseed] dies in Allen County Indiana Johnny Appleseed Trail Johnny Appleseed Crossword Puzzle The Story of Johnny Appleseed Apples - Themes and Activities Johnny Appleseed Heritage Center   March 12 1609 Bermuda becomes an English colony 1664 1st naturalization act in American colonies 1664 New Jersey becomes a British colony 1789 US Post Office established March 13 1519 Cortez lands in México 1781 Sir William Herschel sees "comet" (really discovered Uranus) Herschel, F. Wilhelm - Discovers Uranus in 1781 Discovery of Uranus Uranus Page Uranus Views 1852 Uncle Sam cartoon figure made its debut in the New York Lantern weekly 1868 Senate begins President Andrew Johnson impeachment trial March 14 1879 Albert Einstein was born in Ulm Germany March 15 1820 Maine admitted as 23rd state 1492 1st escalator patented by inventor Jesse W Reno (New York NY) 1964 LBJ asks for a War on Poverty March 17 - Rubber Band Invented n 1845 Secrets of the Rubberband March 18 1965 First Walk in Space Other Space Information CNN Astronaut savors first walk in space Spacecraft Johnson Space Center Kennedy Space Center NASA Home Page NASA Space Trivia United States Space and Rocket Center Neil Armstrong - Facts BBC Photo Gallery - Walk in Space Guided Tour - Moon Walk Milestones in Space National Air and Space Museum Amazing Space NASA for Kids The Earth’s Moon The Sky Journey (National Geographic) Virtual Reality Moon Phase Pictures Astronomy for Kids The Moon Mysteries of Deep Space Zoom Astronomy Eyes on the Sky Imagine the Universe March 19 1628 Massachusetts colony founded by Englishmen 1915 Pluto photographed for 1st time (although unknown at the time) 1917 US Supreme Court upheld 8-hour work day for railroad employees (Adamson Act) 1918 Congress authorizes time zones & approves daylight saving time March 20 1760 Great Fire of Boston destroys 349 buildings 1816 US Supreme Court affirms its right to review state court decisions 1952 US Senate's final ratification of peace treaty restoring sovereignty to Japan 1968 President Lyndon Johnson signs a bill removing gold backing from US paper money March 21 1790 Thomas Jefferson reports to President Washington in New York as Secretary of State 1851 Yosemite Valley discovered in California 1866 Congress authorizes national soldiers' homes 1947 President Truman signs Executive Order 9835 requiring all federal employees to have allegiance to the United States March 22 1457 Gutenberg Bible became the 1st printed book 1765 Stamp Act passed: 1st direct British tax on colonists 1882 Edmunds Act adopted by US to suppress polygamy in the territories 1935 Blood tests authorized as evidence in court cases (New York) March 23 1775 Patrick Henry proclaims "Give me liberty or give me death" 1794 Josiah Pierson patents a "cold-header" (rivet) machine 1806 Lewis & Clark reach Pacific coast 1836 Coin Press invented by Franklin Beale 1880 Flour rolling mill patented (John Stevens of Wisconsin) 1903 Wright brothers obtain airplane patent 1912 Dixie Cup invented March 24 1629 1st game law passed in American colonies, by Virginia 1883 1st telephone call between New York & Chicago 1898 1st automobile sold 1920 1st US coast guard air station established March 25 1584 Sir Walter Raleigh renews Humphrey Gilbert's patent to explore North America 1655 Christiaan Huygens discovers Titan, (Saturn's largest satellite) 1965 Martin Luther King Jr led 25,000 to state capitol in Montgomery AL 1966 US Supreme court rules "poll tax" unconstitutional March 26 1790 Congress passes Naturalization Act, requires 2-year residency 1804 Congress orders removal of Indians east of Mississippi to Louisiana 1804 Territory of Orleans organized in Louisiana Purchase 1845 Patent awarded for adhesive medicated plaster, precursor of band-aid 1872 Thomas J Martin patents fire extinguisher 1885 Eastman Film Co manufactures 1st commercial motion picture film March 27 1790 The shoelace invented 1855 Abraham Gesner patents kerosene 1964 Earthquake strikes Anchorage AK, 9.2 on Richter scale March 28 1774 Britain passes Coercive Act against Massachusetts 1794 Louvre opens to the public 1866 1st ambulance goes into service 1885 US Salvation Army officially organized 1922 1st microfilm device introduced 1930 Constantinople & Angora changes names to Istanbul & Ankara March 29 1886 Chemist John Pemberton begins to advertise for Coca-Cola 1867 Congress approves Lincoln Memorial 1943 Meat, butter & cheese rationed in US during WWII (784 gram/week, 2 kilogram for GI's) 1961 23rd Amendment is ratified, allows Washington DC residents to vote for President March 30 1842 Ether was used as an anesthetic for 1st time by Dr Crawford Long (Jefferson GA) 1858 Pencil with attached eraser patented (Hyman L Lipman of Philadelphia) 1867 US purchases Alaska from Russia for $7,200,000 (2¢ an acre-Seward's Folly) 1932 Amelia Earhart is 1st woman to fly solo cross the Atlantic March 31 - First Map of US was published 1850 US population hits 23,191,876 (Black population: 3,638,808 1880 1st town completely illuminated by electric lighting (Wabash IN) 1917 US purchases Danish West Indies for $25M & renames them Virgin Islands 1918 1st daylight savings time in US goes into effect March 19-21 Swallows Return to San Juan Capistrano The Legend of the Swallows 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.