Irish Soda Bread Recipe

12 Servings / Prep: 15 min. Bake: 40 min. + cooling

Ingredients:

• 3-1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 tablespoons caraway seeds
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• 2 cups (16 ounces) sour cream
• 3/4 cups raisins

Directions:

1. In a large bowl, combine the flour, sugar, caraway seeds, baking powder, salt and baking soda. In a small bowl, whisk eggs and sour cream. Stir into dry ingredients just until moistened. Fold in raisins.
2. Spoon into a greased 9-in. springform pan. Bake at 350 degrees F. for 40-45 or until a toothpick inserted near the center comes out clean. Cool on wire rack for 10 minutes before removing sides of pan. Cut into wedges; serve warm. Yield: 1 loaf (12 wedges).

Irish Shamrock Cookies

“These green cookies are delicious anytime of the year. Make some green frosting for these cookies using a sugar cookie icing recipe found on Cookierecipe.com”

Ingredients:

• 1/2 cup butter, softened
• 1 (3 ounce) package instant pistachio pudding mix
• 1 1/3 cups baking mix
• 1 egg
• 1 tablespoon white sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet.
2. Cream together the butter or margarine and the pudding mix. Blend in the baking mix, egg and sugar and mix well.
3. On a lightly floured surface roll out the dough to 3/8 inch thickness and cut into cookies with a shamrock cookie cutter.
4. Place cookies on the prepared baking sheet and bake at 350 degrees F (175 degrees C). for 9 to 10 minutes or until lightly browned on the edges. Let cookies cool on rack. Frost with green colored icing if desired.

Nutritional Information:

Amount Per Serving: Calories: 310 / Total Fat: 16.8g / Cholesterol: 76mg

Shamrock Pie Recipe

6-8 Servings/ Prep: 20 min. Bake: 10 min. + cooling

Ingredients:

• 1 cup sugar
• 1/4 cup cornstarch
• 1-1/2 cup water
• 3 egg yolks, lightly beaten
• 1/4 cup lemon juice
• 1 tablespoon butter
• 1-1/2 teaspoons grated lemon peel
• 5 to 6 drops green food coloring
• 1 pastry shell (9 inches), baked

Meringue:

• 3 egg whites
• 1/3 cup sugar

Directions:

1. In a large saucepan, combine the sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, lemon peel and food coloring until smooth. Pour hot mixture into crust.
2. In a small bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high intil stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
3. Bake at 350 degrees for 10-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 307 calories, 10 g fat (4 g saturated fat), 89 mg cholesterol, 138 mg sodium, 51 carbohydrate, trace fiber, 3 g protein.

Chocolate-Mint Grasshopper Pie

Prep Time: 15 min

Total Time: 2 hr 15 min

Makes: 8 servings, one piece each

What You Need:

• 1-1/2 cups cold milk
• 1 pkg. (4-serving size) JELL-O Pistachio Flavor instant Pudding
• 2 cups thawed COOL WHIP Whipping Topping, divided.
• 6 DOUBLE STUF OREO Cool Mint Creme Chocolate Sandwich Cookies, chopped
• 1 OREO Pie Crust (6 oz.)
• 1 square BAKER’S Semi-Sweet Chocolate

Make It:

Pour: milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1-1/2 cups of the whipped topping and the chopped cookies. Spoon into crust. Spread with remaining 1/2 cup whipped topping.

Melt: chocolate as directed on package; drizzle over pie.

Refrigerate: 2 hours or freeze until firm. if frozen, remove pie from freezer about 10 min. before serving; let stand at room temperature to soften slightly. Store leftover in refrigerator or freezer.

Kraft Kitchen Tips:

Healthy Living:

Save 50 calories per serving by preparing with fat free milk, JELL-O Pistachio Flavor Fat Free Sugar Fre instant Pudding and COOL WHIP LITE Whipped Topping.

Special Extra:

For stronger mint flavor, add 1/4 tsp. peppermint extract along with milk.

How To Drizzle Chocolate:

Dip a fork into the melted chocolate; let the chocolate drip off the fork tines as you move it back and forth across the top of pie.

Pot o’ Gold Cookies Recipe

44 Servings

Prep: 20 min. + chilling Bake: 15 min./batch + cooling

Ingredients:

• 1 cup butter, softened
• 1/2 cup sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 cup finely chopped almonds, toasted
• Dash salt

Icing:

• 2 cups confectioners’ sugar
• 2 tablespoons plus 2 teaspoons milk
• Green food coloring

Directions:

• In a large bowl, cream butter and sugar until light and fluffy. Beat milk and extracts. Combine the flour, almonds and salt; gradually add to creamed mixture and mix well. Shape into a 10-in. roll; wrap in plastic wrap. Refrigerate overnight.
• Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 325 degrees for 14-16 minutes or until set. Remove to wire racks to cool.
• Combine the icing ingredients; decorate cookies as desired. Let stand until set. Store in an airtight container. Yield: About 3-1/2 dozen.

Nutrition Facts: 1 cookie equals 97 calories, 5 g fat (3 g saturated fat), 11mg cholesterol, 46 mg sodium, 12 g carbohydrate, trace tiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.