Luck Of The Irish Cake Recipes

Steps:

• 1. Mix nut mixture and set aside.
• 2. Preheat oven to 350 degree F. Spray a tube pan with nonstick cooking spray. In a large bowl, mix all cake ingredients for 2 minutes. Batter will be thick.
• 3. Spread 1/3 batter evenly in bottom of tube pan. Sprinkle with 1/3 of nut mixture. Repeat 2 more times, ending with nut mixture.
• 4. Bake for 40 - 50 minutes, or until a pick comes out clean. Remove and let set for 5 minutes, then remove from pan to a cooling rack or serving platter to finish cooling.
• 5. Make topping: In a large bowl, place the milk and pudding mix and mix on low for 1 minute. Let set for a few minutes, then fold in whipped topping.
• 6. Spread over cooled cake and decorate as desired or serve as is. So moist and delicious!

Steps:

• Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large bowl with an electric mixer, beat cake mix, 2 packages pudding mix, 1/2 cup milk, the oil, and water until smooth. Beat in eggs until well combined then pour into baking dish. Bake 35 to 38 minutes or until a wooden toothpick inserted in center comes out clean. Let cool completely. To make the frosting, in a medium bowl with an electric mixer, beat heavy cream, 1/4 cup milk, the liqueur, if desired, and 1 package pudding mix, until thickened. Frost cake then garnish with chopped pistachio nuts, if desired. Refrigerate until ready to serve. Test Kitchen Tip: Add a drop of green food color to the frosting to liven up your Erin Go Bragh!!!

Steps:

• For the cheesy hash browns: Preheat the oven to 375 degrees F.
• Heat the butter and canola oil in a cast iron pan over high heat until the butter begins to sizzle. Add the onion and cook until soft and slightly caramelized.
• While the onions are caramelizing, put the potatoes in a large pot of cold, salted water, bring to a boil and cook until nearly tender, but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes, or cooked through. Drain well and smash with the back of a wooden spoon.
• Add the potatoes to the onions packing it evenly with the back of a metal spatula to form a cake. Season with salt and pepper and cook until the underside is golden brown, about 10 minutes. Invert a plate or baking sheet without sides over the pan and carefully invert the potato cake onto it. Carefully slide the potato cake back into the skillet and cook until the bottom is just set and pale golden brown, about 4 minutes. Spread the cheese on top, cover the pan with a lid and let melt. Transfer the potato cake to a cutting board cheese-side up and cut into wedges. Garnish with chopped fresh chives.
• For the roasted tomatoes with bread crumbs: Preheat the oven to 350 degrees F. Put the tomato halves in a lightly buttered baking dish, cut-side up, drizzle with olive oil , honey, and sprinkle with panko bread crumbs and paprika. Season the tomatoes with salt and pepper and roast for 20 minutes. Remove the tomatoes from the oven and sprinkle with parsley. Drizzle with olive oil.
• For the sauteed mushrooms: Heat the canola oil into a saute pan and saute the mushrooms until soft. Add the fresh thyme leaves and season with salt and pepper.
• For serving: Arrange on a platter the fried eggs, cooked bacon, cooked sausage, cheesy hash browns, roasted tomatoes, sauteed mushrooms, toasted brown soda bread and butter.