Emerald Isle Cake Recipes

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk. Beat until smooth. Spread into a greased 9-in. square baking pan. , Bake at 350° for 40 minutes or until a toothpick inserted in the center of the cake comes out clean. For glaze, combine confectioners' sugar and milk or whiskey until smooth and fairly thin. If desired, stir in 1 to 2 drops food coloring until blended. Spread glaze over warm cake. Sprinkle with almonds if desired.

Steps:

• For the sour mix: Combine the lemon juice and Simple Syrup in a glass and stir together.
• For the emerald isle: Fill a cocktail shaker halfway with ice. Add the vodka, rum, Irish whiskey, blue curacao, 3/4 ounce of the sour mix and the orange juice. Shake once and strain into a Collins glass filled with ice. Garnish with the lime wedge.
• Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator.

Steps:

• In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine flour, baking powder and salt add alternately with the milk. Beat until smooth. Spread into a greased 9-in. square baking pan. Bake at 350° for 40 minutes or until cake tests done. For glaze, combine confectioners' sugar and milk or whiskey stir until smooth and fairly thin. If desired, add 1 to 2 drops of food coloring and stir until well blended. Spread glaze over warm cake. Sprinkle with almonds if desired.© Copyright Reiman Publications, 1993-1997

Steps:

• Grate the potatoes directly onto a lint-free clean kitchen towel & add salt. Over a sink or lrg bowl, close & twist the towel tightly. This should drain the liquid from the potatoes. (If you don't have a lint-free towel, sprinkle the potatoes w1 tsp salt, place in a fine-mesh sieve, weigh down & drain for 30 min over a bowl.).
• Place the potato, pork, onion, parsley, thyme, hot sauce, salt & pepper in a food processor. Pulse to grind into a sausage mixture. If you don't have a processor, finely chop the onion & parsley. Then mix in everything else w/your hands.
• Heat oil in a lrg non-stick skillet over med heat. When the oil is hot, form mixture into patties 3 in wide & 1/2-in thick. Set into skillet & cook 6-7 min on ea side. They should be golden brown in color when finished. Drain on a paper towel-lined plate. Serve warm w/maple syrup as desired.