Irish Recipes!

Irish Soda Bread – Roseline Barretts ,a family tradition.
Preheat oven to 375*F, Ingredients. 

Christmas Irish Cream Drink Recipe (a la Baileys).1 servings
This recipe is a delicious home made Irish Cream that is refreshing over ice, neat, or with coffee.  

Ingredients:     

1 cup                Irish Whisky ( Jamesons or Bushmill)
1 can                Condensed milk (sweetened milk)
2 teaspoons      Instant coffee
1 teaspoon       Vanilla extract
2 tablespoons   Chocolate syrup
3 large eggs,     (or Eggbeaters)
2 cups              Heavy (whipping) cream 

 Simply blend all the ingredients together (using blender) until mixture is but not foamy. This is a fresh drink. Suggested it can be refrigerated for up to 4 weeks. When using eggs, be careful as raw eggs can be a salmonella risk.

Refreshing over ice or it tastes great with coffee.

Irish Cream Cheesecake. Delicious. Servings: 10 
Preheat oven to 350 degrees. Ingredients.

24 oz                Cream cheese, softened
2 cups               Vanilla cookie crumbs for crust base
1/3 cup             Butter, melted
1/2 cup             Sugar
3 lg.                  Eggs
2 tablespoons    Flour
1 cup                Irish cream liqueur
1 teaspoon       Vanilla essence
1 cup                White chocolate, grated 

Combine the crumbs and butter in a medium-size bowl. Press on the bottom of a9-inch springform pan. Bake in oven for five minutes. Remove and set aside. 

Cream the cheese and sugar. Beat in the eggs, flour, liqueur and vanilla until smooth. Pour mixture onto crust and bake for 40 minutes. Turn off oven and leave in oven for another 15 minutes. 

Remove from oven and let cool. After cheesecake has cooled, sprinkle white chocolate on top. Refrigerate overnight.

Irish Potato Soup. (serves 6)
The basis of a good soup is a good stock. The best soup is made of stock that comes from the water that chicken, ham or bacon has been boiled cooked in.
Ingredients:

6     Medium potatos
2     medium onions
5     cups of stock, (or milk and water equal mixed)
1     cup heavy cream ( you may substitute 1 cup of stock to reduce     calories)
2     tbsp butter
2     tbsp parsley or chives
salt and pepper (to taste)

Peel and dice the potatoes and finely chop the onions. Use a saucepan with a cover, melt the butter, and cook the onions and potatoes until soft, but not colored or browned. Add the liquid stock and cream. Stir continuously and bring to a boil, and then reduce heat to simmer, and cover for 30 minutes. Add seasoning to taste. Sprinkle parsley or chives on top of each bowl as served.

Raisin Bread, circa 1950’s. Recipe from the Nun’s of St. Edwards Parish, Chicago.
Recipe makes 3 loaves. Preheat oven to 400 degrees. 

1). Stir following ingredients to dissolve and set aside to cool
2 Cups             Scalded Milk
½ Cup (+)        Sugar
2/3 Cup            Sweet butter (or butter or margarine)
1 1/2 Tsp          Salt
2). Mix together and proof (3-5 Min.)
4 Tsp               Yeast
1/2 Cup           Warm Water
3). Mix together
1 Cup               Eggs (3 to 4)
7 1/2 Cup         Flour
2 Cup               Raisins plumped golden
½ Cup             Wheat Germ (OPTIONAL)

4). Cinnamon Sugar: Make enough to suite taste. 
5). Combine ingredients: Be sure that milk mixture is cooled, Rise till doubled
6). Assembly: Divide into 3 Loaves  Flatten loaves, and sprinkle coating of Cinnamon Mixture, and Roll. Pinch Edges and place in Pan(s).  Let Loaves rise again.

Bake at 400 degrees for the first 10 Min. Lower temp to 350 degrees and Bake an additional 25 Minutes.  Remove from Pans to cool.

*** Great for Sunday Brunch with drizzle of powdered sugar icing.