| 12 | mini | vanilla cupcakes | |
| 12 | lg. | sugar cookies | |
| 1 | can | white icing | whipped |
| green food coloring | |||
| tootsie rolls | |||
| soft candies | fruit chews |
- Take half of the white icing and place in
a sauce pot and melt. Add green food coloring. With the reserved
whipped white icing, place a spoonful on each of the cupcakes. Invert
cupcakes onto sugar cookie. Place on cooling rack. Pour melted
green icing over the top and let cool until hard. Roll out half of
a tootsie roll to form a thin strip. Wrap the strip around the base
of the inverted cupcake to make a hat band. Take a green fruit chew
and flatten. Make a small square square and place on front of hat
band using icing to hold into place.
| 4 | cups | flour | |
| 1 | tsp. | baking soda | |
| 2 | tsp. | salt | |
| 1 | cup | sugar | |
| 1/2 | box | raisins | (I use more) |
| 2 1/2 | cups | buttermilk |
- Mix together first four ingredients.
Mixing well, add final three. Pour into two greased loaf pans and
bake for 55 minutes at 350 degrees.
Nice and moist! Keeps well, too.
-
Irish Scones
| 1 | cup | white flour | |
| 1/2 | tsp. | baking powder | |
| 1/4 | lb | butter | softened |
| 2 | oz. | sugar | |
| 1 | egg | slightly beaten | |
| 2 | oz | milk | |
| Sultanas (white raisins) | optional | ||
| Walnut halves | optional |
- Mix flour and baking powder. Add butter,
blending until mixture is butter colored. Add sugar and continue to mix
well. Add half the beaten egg and all the milk. Add raisins
or some nuts, if desired, mixing well to make a sticky
dough. Turn dough onto floured board and knead at least 5 minutes
or longer. Cut dough into rounds and place on greased baking sheet
or hot frying pan. Brush tops of scones with remainder of beaten egg.
Place walnut halves on top, if desired. Bake at 350 to 375 degrees
for 15 to 20 minutes, or until brown. If preparing over an open fire, heat
frying pan till very hot. Place scones in pan and cook 7 to
8 minutes. Turn and cook 7 to 8 minutes more. Makes 6 scones.
| 1 | cup | light cream | |
| 1 | 14 oz | sweetened condensed milk | |
| 1 2/3 | cup | Irish Whiskey | |
| 1 | tsp. | instant coffee | |
| 2 | tbls. | chocolate syrup | |
| 1 | tsp. | vanilla | |
| 1 | tsp. | almond extract |
- Combine all the ingredients in a blender set
on high speed for 30 seconds.
Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving. Makes 4 cups.
| 1 | can | frozen limeade | |
| 1 | container | Cool Whip | |
| 1 | can | sweetened condensed milk | |
| green food coloring | |||
| 1 | graham cracker crust |
- Combine limeade, Cool whip, milk and a few
drops green food coloring.
Pour into graham cracker crust. Freeze.
