Shamrock Scones

Source: Tabasco

3 1/2 cups (875 mL) all-purpose flour
2 tablespoons (30 mL) baking powder
1 teaspoon (5 mL) salt
3/4 cup (175 mL) butter or margarine
4 eggs
1/2 cup (125 mL) milk
2 tablespoons (30 mL) green pepper sauce
1/3 cup (80 mL) minced green onions

Preheat oven to 425 degrees F (220 degrees C.

In large bowl, combine flour, baking powder and salt.
With pastry blender or two knives, cut in butter to resemble coarse crumbs.
In medium bowl, beat eggs, milk and green pepper sauce.
Add milk mixture to dry ingredients to combine.
Stir in green onions. Lightly butter a baking sheet.
On lightly floured surface with lightly floured hands, pat dough to 1/2-inch (1.25 cm) thickness. With a shamrock-shaped cookie cutter or knife, cut dough.
Reuse scraps.
Place scones on prepared cookie sheet.
Bake 12 minutes or until golden.
Remove to cooling rack.

Serve warm with Irish stew.

Makes 12 scones.

Lucky Charms Bars

3 tablespoons butter or margarine
25 large marshmallows or 3 1/2 cups miniature marshmallows
5 cups Lucky Charms cereal

Grease an 8-inch or 9-inch square pan 9 x 2 inch pan.

Place butter and marshmallows in large microwave bowl.
Microwave uncovered on HIGH for 1 minute and 30 seconds to 3 minutes, stirring after 1 minute until mixture is melted and smooth when stirred.
Stir in cereal until well coated.
Press mixture into prepared pan; cool.

Cut into about 2-inch square bars.

Makes 16 bars.

Bailey’s Irish Cream Bundt Cake

1 (18.25 ounce) box yellow or chocolate cake mix
1 (3.4 ounce) box instant vanilla or chocolate pudding and pie filling mix
4 eggs
1/2 cup vegetable oil
3/4 cup Bailey’s Irish Cream liqueur
Sifted confectioners’ sugar or Bailey’s Irish Cream
Glaze or Bailey’s Cream Cheese Frosting
Small St.
Patrick’s Day cake decorations (optional)

In a large bowl, combine cake mix, pudding mix, eggs and oil. Beat at medium speed of an electric mixer, scraping down sides of bowl as necessary.
Beat in liqueur.
Spoon into a greased 10-inch Bundt or tube pan.
Bake in a preheated moderate oven (350 degrees F) for about 50 minutes, or until a cake tester inserted into the middle of the cake comes out clean.
Cool in pan for 10 minutes, then turn out into a wire rack to finish cooling.

Turn Bundt cake upside-down and tube cake, right side up or upside down as desired.
Sift confectioners’ sugar over top of cake or drizzle Bailey’s Irish Cream Glaze over top and down sides of cake.
Or, frost cake with Bailey’s Irish Cream Frosting.
Garnish cake with small St.
Patrick’s Day cake decorations, if desired.

Store in an airtight container at room temperature or in the refrigerator.
May also freeze cake, tightly wrapped in aluminum foil, for up to 3 months.

Bailey’s Irish Cream Glaze

Yield: enough for 1 (10-inch Bundt cake)

About 1/2 (16 ounce) package confectioners’ sugar, sifted
1 tablespoon butter or margarine, at room temperature
3 to 4 tablespoons Bailey’s Irish Cream liqueur or as desired

In a deep small bowl, beat confectioners’ sugar together, gradually beat in liqueur until desired drizzling consistency is achieved and glaze is smooth.

Variation: Omit Bailey’s Irish Cream, add 3/4 cup Kahlua or Amaretto liqueur to batter and use Kahlua or Amaretto in the glaze.

Bailey’s Cream Cheese Frosting

Yield: enough frosting to frost a 9-inch round layer cake or a 10-inch Bundt or tube cake

6 ounces cream cheese or reduced-fat cream cheese, at room temperature
About 2 tablespoon Bailey’s Irish Cream liqueur
Pinch of salt
1 (16 ounce) package confectioners’ sugar, sifted (about 4 1/2 cups)
1 cup coarsely chopped pecans or English walnuts (optional)

In a medium bowl, combine the first four ingredients, beating until smooth.
Gradually add confectioners’ sugar, beating until mixture is smooth and fluffy.
Add additional cream as needed to achieve desired spreading consistency.
Fold in nuts, if desired.