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Posts Tagged ‘St. Patrick’s Day’

Butterscotch Drop Scones The sweet smell of Butterscotch Scones baking in the oven is enough to wake up the sleepy leprechauns in my household. Who can resist the crunchy exteriors and the tender crumb interiors of these scones; not to mention the added treat of butterscotch chips tucked away here and there? Top of the morning to you!

Butterscotch Drop Scones
Recipe from Bon Appétit

INGREDIENTS
2 cups all purpose flour
1/3 cup (packed) golden brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1 cup butterscotch chips (about 6 ounces)
1/2 cup (or more) chilled whipping cream
1 large egg

DIRECTIONS
1. Preheat oven to 400°F.
2. Sift all purpose flour, sugar, baking powder, and salt into medium bowl.
3. Add chilled butter; using fingertips, rub in until coarse meal forms.
4. Mix in chips.
5. Whisk 1/2 cup cream and egg in small bowl to blend.
6. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry.
7. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart.
8. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.

Yield: Makes about 14

LINNELL’S NOTES
1. Depending on how true to temperature your oven runs, 20 minutes in a hot oven can be too long. Keep an eye on these while they bake. I set my timer for 10 minutes and checked them. I set the timer for another 3 minutes and they were cooked. Had I let them bake for 20 minutes, they would have turned out dark brown.

2. I got 10 large scones out of this recipe.

Enjoy!

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Irish Cream Bundt Cake

Stout? Liqueur? Guinness? Baileys? Stout? Liqueur? Guinness? Baileys? The debate went back and forth as I tried to decide which Irish beverage to highlight in a recipe for St. Patrick’s Day. The moment I found this recipe, for a cake that has Irish cream in the cake batter and the glaze, the decision was made. Want a better visual of this culinary delight? Click on the photo above and you’ll get a tempting close-up of a moist cake soaked with a buttery glaze that glistens over toasted pecans. It’s so rich, the leprechauns in your home will surely think they found a pot of gold!

Irish Cream Bundt Cake
Recipe by RecipeNut on Food.com

Ingredients for the Cake:
1 cup chopped pecans
1 (18½ ounce) package yellow cake mix
1 (3½ ounce) package vanilla instant pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream

Ingredients for the Glaze:
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream

Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Grease and flour a 10-inch bundt pan.
3. Sprinkle chopped nuts evenly over bottom of pan.
4. In a large bowl, combine cake mix and pudding mix.
5. Mix in eggs, 1/4 cup water, 1/2 cup oil, and 3/4 cup Irish cream liqueur.
6. Beat for 5 minutes at high speed.
7. Pour batter over nuts in pan.
8. Bake in preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
9. Cool for 10 minutes in the pan, then invert onto a serving platter.
10. Prick top and sides of cake.
11. Spoon glaze over top and brush onto sides of cake.
12. Allow to absorb glaze. Repeat until all glaze is used up.

To Make Glaze:
1. In a saucepan, combine butter, 1/4 cup water, and 1 cup sugar.
2. Bring to a boil and continue boiling for 5 minutes, stirring constantly.
3. Remove from heat and stir in 1/4 cup Irish cream.

Serves 8

Linnell’s Notes:
1. To bring out the flavor of the pecans, toast them in the oven first.

2. Thanks to deceptive shrinking packaging, both the cake mix and the instant pudding did not contain the specified number of ounces required in the recipe. The cake mix had only 16.5 ounces and the instant pudding box contained only 3.4 ounces. I used these down-sized portions with good results, though.

3. Instead of using butter and flour separately to grease the pan, I sprayed the pan with a cooking spray that contains flour – so fast and easy!

4. My cake was done at the end of 50 minutes, so you may want to set your oven timer to check the cake after 45-50 minutes.

5. Temporarily place strips of waxed paper under the cake/on top of the serving platter to catch dripping glaze and to help keep the serving platter clean.

6. This cake serves way more than the 8 servings the recipe states!

Enjoy!

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I’m posting the mystery photo again – The contest is still on to see who can guess the subject matter in the photo and win a one-of-a-kind necklace. Read about the contest in my last post. On to other topics! St. Patrick’s Day is next week, so here are a few green facts and some thoughts about rainbows and what’s at the end of a rainbow. Although, it’s not what’s at the end of the rainbow that matters; it’s really everything gathered along the way that’s important. Right?

#1 – Colors of the Rainbow
How quickly can you name all seven colors found in a rainbow? Here’s a mnemonic that I learned decades ago when I was a school girl that will help you remember the sequence of rainbow hues: Think of Roy G. Biv also known as red, orange, yellow, green, blue, indigo, violet.

#2 – Leprechaun Lore
A bit of leprechaun lore from Irelandseye.com, “If caught by a mortal, he will promise great wealth if allowed to go free. He carries two leather pouches. In one there is a silver shilling, a magical coin that returns to the purse each time it is paid out. In the other he carries a gold coin which he uses to try and bribe his way out of difficult situations. This coin usually turns to leaves or ashes once the leprechaun has parted with it. However, you must never take your eye off him, for he can vanish in an instant.”

#3 – What Color Gold Is At the End of the Rainbow?
Pure gold (24K) is yellow in color, but, because it is generally too soft to be used for jewelry, other metals are added to it to form stronger alloys. As a result, many different colors of gold are made. Here’s a quick review of the different “golds” used in making jewelry.

White gold is a combination of yellow gold and white metals such as zinc, nickel, or silver, or palladium.

Pink or rose gold is an alloy made of yellow gold and copper.

Green gold is created by adding silver to gold.

Purple gold is created with gold and aluminum.

Gold can also be colored by creating surface oxide layers. Because gold does not oxidize in its pure form, base metals have to be added to create blue, brown, and black gold.

#4 – Eating of the Greens
Here’s a list of must-eat greens from Wholeliving.com’s article called Healthy Eating: Greatest Greens:

Arugula
(Beta-carotene, iron, vitamin C)
The potent peppery flavor makes arugula a great salad green that needs little company; also good on sandwiches.

Beet Greens
(Beta-carotene, calcium, iron, vitamin C)
They can be found in bunches or still attached to the beets. Saute in olive oil with garlic, then serve as is or mix with pasta.

Collard Greens
(Beta-carotene, calcium, folic acid, iron, vitamin C)
Long a Southern staple. Boil the chopped, stemmed leaves until tender, and serve with olive oil, lemon juice, or vinegar.

Dandelion Greens
(Beta-carotene, calcium, iron)
A member of the sunflower family. The tangy, slightly bitter flavor can come across as too potent when raw, but the greens are delicious when steamed, sauteed, or stir-fried.

Kale
(Beta-carotene, calcium, folic acid, iron, vitamin C)
Stalks and tough center ribs should be removed from the piquant leaves, which come in many shades and textures. Wonderful in soups, mashed potatoes, or sauteed in olive oil.

Mustard Greens
(Beta-carotene, riboflavin, thiamine, vitamin C)
These greens pack a bite that’s sharp and peppery. Prepare them as you would collard greens, kale, or broccoli rabe.

Spinach
(Beta-carotene, iron, vitamin C)
The slightly bitter leaves may be curled or smooth. Serve raw in salads; use steamed or boiled leaves in lasagna, stuffed chicken, or baked or mashed potatoes.

Swiss Chard
(Beta-carotene, iron, vitamin C)
This member of the beet family has celery-like stalks that are usually white or red. Like many greens, chard can be sauteed in olive oil and served with lemon; it’s also nice in soups and savory pies.

Watercress
(Beta-carotene, potassium, vitamin C)
Small, crisp member of the mustard family that’s slightly bitter with a hint of pepper. Delicious in salads; also good in sandwiches and soups.

#5 – Golden Quotes
“Remember, people will judge you by your actions, not your intentions. You may have a heart of gold — but so does a hard-boiled egg.”
Anonymous

“Sometimes it’s important to work for that pot of gold. But other times it’s essential to take time off and to make sure that your most important decision in the day simply consists of choosing which color to slide down on the rainbow.”
Douglas Pagels

Make sure you enter the contest by submitting your best guess and have a great weekend!!

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