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.
Irish Recipes
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.
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.
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
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 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.
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
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
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