Irish Milkshake

2 cups vanilla ice cream

1 1/4 cups low fat milk

1/4 teaspoon mint extract

7 drops green food coloring

In a blender combine all ingredients.

Blend on high speed until smooth.

Pour into tall glasses and top with whipped cream and green and white candy sprinkles.

Makes 2.

Irish Apple Cake

2 cups self-rising flour
1/8 teaspoon salt
1 teaspoon ground cloves
1 stick butter, room temp
3-4 cooking apples, peel, core & slice
3/4 cup sugar
2 eggs, room temp
3 tablespoons milk


3 tablespoons sugar



Preheat oven to 375° F.


Grease an 8-inch springform pan. 


Cut wax paper to fit and line the bottom of the pan.


Sift flour, salt, and ground cloves into a large bowl. 


Cut in the butter until the mixture has the consistency of fine crumbs.


Add the apples and sugar to the flour mixture. 


Stir in the eggs and enough milk to leave the dough stiff. 


Turn the dough into the prepared pan. Sprinkle with the remaining sugar.


Bake 45 minutes until crisp and golden in color.


Makes 1 cake.

IRISH WHISKY CAKE

3/4 cup chopped nuts (your choice)


1 yellow cake mix
1 small package instant vanilla pudding mix
4 large eggs
1/3 cup Irish Whiskey
1/2 cup vegetable 
1/2 cup cold water




1 stick butter
1/4 cup water
1-1/2 cup granulated sugar
1/2 to 1 cup Irish Whiskey (to your taste)



Preheat oven to 325° F.


Grease and flour a bundt or tube pan. 


Sprinkle nuts over bottom of pan.


Combine next 6 ingredients and mix well. 


Pour batter into pan and bake for 1 hour.


Cool completely before flopping out onto a plate. 


Prick holes in cake. 


Melt butter in saucepan and then add water and sugar. 


Boil for 5 minutes, stirring constantly. 


Remove from heat; stir in whiskey.


Drizzle glaze over top and sides, allowing it to be absorbed into cake.


Makes 1 cake.

IRISH BEEF STEW WITH GUINNESS STOUT

2 tablespoons olive oil
3 bay leaves
2 pounds chuck roast with some fat, cut in 2 inch cubes
1 large yellow onion, half slices
2 cloves garlic, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
2-3 tablespoons all-purpose flour
3/4 cup beef stock
1/2 cup Guinness stout
1 tablespoon chopped parsley
1/2 pound carrots, sliced
salt and pepper to taste



Heat a 6-quart stove-top casserole. 


Then add the oil and the bay leaves. 


Cook the bay leaves for a moment and then add the meat.


Brown the meat on both sides on high heat. 


Add the sliced onion and cook for a few minutes until it is clear.


Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth.


Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover.


Place the pot in a 275° F oven for about 2 hours, stirring a couple of times. 


Season with salt and pepper to taste before serving.


Makes 4 servings.