Irish Whiskey Cake

3/4 cup chopped pecans or walnuts
1 box chocolate cake mix
1 4-ounce package instant chocolate pudding mix
1/2 cup vegetable oil
1/2 cup milk
4 eggs
1/2 cup Irish whiskey
>> Glaze:
1/2 cup sugar
1/4 cup water
1/4 cup butter, at room temperature
1/4 cup Irish whiskey

Preheat oven to 350 degrees. Grease a bundt or tube pan. Sift flour or cocoa powder into pan and shake to distribute evenly. Pour out excess. Sprinkle nuts over bottom of pan.

Combine cake and pudding mix in a large mixing bowl. Stir in oil and milk to moisten. Add eggs and beat. Slowly add whiskey and beat until smooth. Pour batter into prepared pan. Bake 40 to 45 minutes.

Meanwhile, make glaze: Combine sugar and water in saucepan; bring to a boil. Add butter and stir to melt. Boil 3 minutes, stirring constantly. Remove from heat and stir in whiskey. Cool slightly, then pour into squeeze bottle.

Remove cake from oven. While cake is still hot, insert nozzle of squeeze bottle into the bottom of cake and inject glaze. Repeat at several points around cake, using up half the glaze. (If you don't have a squeeze bottle, poke holes into bottom of cake and pour glaze over holes). Let cake rest 5 minutes, then unmold.

Pour remaining glaze over top of cake.

Variations: If you prefer a non-chocolate cake, use yellow cake mix and vanilla pudding instead of chocolate. For a nuttier cake, add 1/4 cup chopped nuts into batter.

Kells Chocolate Guinness Stout Cake
Kells' sous chef Carol Light adapted her German mother's chocolate cake recipe and added stout to make this rich and flavorful Irish version.

1/4 cup unsweetened cocoa powder
1/3 cup Guinness draught stout
1 cup flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup butter, softened
1 cup sugar
2 large eggs
1/2 teaspoon vanilla
1/3 cup low-fat buttermilk

Preheat oven to 350 degrees and place rack in middle of oven. Grease and lightly flour 9-inch cake pan.

In a small saucepan, combine cocoa powder and stout and heat over low-moderate heat until smooth. Set aside to cool.

In a medium bowl, sift together flour, baking soda, baking powder and salt.
In a large bowl with an electric mixer on low-medium speed, beat butter until creamy. Gradually add sugar and beat until pale yellow in color. Beat in eggs, one at a time, and vanilla.

Stir buttermilk into cooled cocoa and stout mixture.

With the mixer on low, slowly add one-third of buttermilk mixture into creamed butter until incorporated. Add the flour mixture in three parts, alternating with the remaining two parts of the buttermilk and ending with the flour. Batter will look grainy or appear to be breaking up.

Pour batter into cake pan and bake for 25 to 35 minutes or until the cake pulls away from the sides of the pan and a toothpick inserted in the middle comes out clean. Remove to wire rack with parchment or waxed paper beneath it. Allow cake to cool in pan for 10 minutes, then slide knife around the edge of pan and invert to release cake, bottom side up, onto wire rack. When cool, use a fork to poke holes generously into bottom side of cake.

Makes one 9-inch cake.

Chocolate Guinness Sauce
1/4 cup Guinness draught stout
4 tablespoons light or dark brown sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla

Mix ingredients in small saucepan and heat over low heat until smooth. Allow to cool. Spoon 3/4 of the sauce over bottom of the cake, allowing sauce to seep into cake. Invert cake right side up onto serving platter. Poke holes in top of cake and spoon remainder of sauce on top of cake.

Chocolate Ganache Glaze
10 ounces (11/4 cups) heavy whipping cream
10 ounces semisweet dark chocolate, chips or bar broken into small pieces

Bring cream to a simmer in a small saucepot. Turn off heat and stir in chocolate pieces until sauce is smooth and creamy. Pour onto finished cake, smoothing ganache atop and along sides of cake. Ganache will pool at bottom of cake and can be removed with a knife.

If desired, spoon extra ganache into ziplock bag, snip corner and squeeze atop cake in zigzag lines or decorative pattern. If ganache is too runny allow to thicken in bag until stiff. Or, reserve extra ganache in refrigerator to spoon over ice cream or form into truffles.

Recipe from sous chef Carol Light, Kells Restaurant and Pub, Portland, Ore.

Layered Mint-Chocolate Loaf

2 cups boiling water
1 large box or 2 small boxes lime gelatin
1 1/4 cups cold water
1/4 teaspoon peppermint extract
2 cups Cool Whip, thawed
8 Oreo Chocolate Sandwich Cookies, chopped

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water and peppermint extract. Refrigerate about 1 1/2 hours or until slightly thickened.

Gently stir in whipped topping. Carefully spoon 1/2 of the gelatin mixture into a 9 x 5-inch loaf pan which has been sprayed with nonstick cooking spray. Sprinkle with 1/2 of the cookies. Repeat layers, ending with gelatin mixture.

Refrigerate about 4 hours or until firm. Unmold. Garnish with additional whipped topping and cookies, if desired.

Makes 8 to 10 servings.

Leprechaun Pineapple Key Lime Pie

1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime (or lemon) juice
1 cup heavy whipped cream
1 tablespoon sugar
green food coloring - just to tint the filling green
1 (20-ounce) can crushed pineapple, drained thoroughly
1 prepared 9-inch graham cracker crust

Whisk together the milk and lime juice. Set aside.

Whip the cream until soft peaks form, then beat in the sugar and beat until stiff. Fold the pineapple into the whipped cream, then fold into the Key lime mixture. Add a few drops of green food coloring. Spoon into prepared crust. Refrigerate at least 2 hours before serving.

Makes 8 servings.

Lucky Shamrock Cut-Up Cake

1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
Green food coloring
3 baked 9-inch round yellow cake layers, cooled
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
3 large gumdrops (2 green, 1 white)
Green decorating gel and icing

TINT coconut with green food coloring.

LEAVE one cake layer whole; cut remaining two cake layers as shown in diagram. (See Shamrock Cake Diagram Tip linked below.) Arrange cake pieces on serving tray as shown in same diagram, using small amount of the whipped topping to hold pieces together.

FROST cake with remaining whipped topping. Sprinkle with coconut.

FLATTEN gumdrops with rolling pin; cut into shamrock shapes with sharp knife or small cookie cutter. Outline edges with decorating gel; arrange on cake. Use decorating icing to outline cake. Store in refrigerator.

Shamrock Cake Diagram:

The parchment paper "circles" in these photographs represent the three baked cake layers called for in the Shamrock Cake recipe. One cake layer remains whole; the other two layers will be cut to make the clover shape. Cut a small oval shape as the diagram illustrates from the remaining two baked cake layers. The curved pieces that are cut should be similar to the curve of the whole cake layer (so they will match and fit together when the shamrock to put together). The two small oval shapes will be used for the stem. This diagram illustrates how the three cake layers are placed together to form the shamrock. The whole cake layer is placed in the middle and fits into the cut "curves" of the other two layers. using COOL WHIP or frosting, "glue" the two stem pieces together.

How To Tint Coconut:
Place coconut in large resealable plastic bag. Add food coloring; seal bag and shake vigorously until coconut is evenly colored.

Source: Kraftfoods.com

Peppermint Paddi Cake Recipe

1/2 C. all-purpose flour
1/3 C. unsweetened cocoa powder
1/2 t. baking soda
1/4 t. salt
3 eggs, separated
3/4 C. granulated sugar
1/3 C. water
1/2 t. vanilla extract

Cream Filling (recipe follows)
15 small peppermint patties
Glaze (recipe follows)

Heat oven to 375°F. Line 15 1/2- by 10 1/2- by 1-inch jelly-roll pan with foil; generously grease and lightly flour foil.

Stir together flour, cocoa, baking soda and salt; set aside. Beat egg yolks in medium bowl on high speed of mixer for 3 minutes. Gradually add 1/4 cup granulated sugar, beating 2 additional minutes. Add flour mixture alternately with water and vanilla to egg yolk mixture, beating on low speed just until well mixed and smooth.

Beat egg whites in another medium bowl until foamy. Gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Add chocolate mixture to beaten whites, folding in carefully. Spread batter into prepared pan.

Bake 14 to 16 minutes or until top springs back when touched lightly. Invert onto towel sprinkled with powdered sugar; carefully remove foil. Immediately roll cake and towel together from narrow end; place on wire rack to cool.

Prepare Cream Filling. Unroll cake; spread with filling. Cut 10 peppermint patties into 6 to 8 pieces each; sprinkle evenly over filling. Re-roll cake. Drizzle with Glaze. Cover; refrigerate about 6 hours before serving. Garnish with remaining peppermint patties, cut in half, before serving. Cover; refrigerate leftover cake.

Cream Filling:
1 C. cold whipping cream
3 T. powdered sugar
1/2 t. vanilla extract
Green food color

Combine all ingredients in small bowl; beat until stiff.

Glaze:
1 T. butter
1 C. powdered sugar
1 to 1 1/2 T. hot water
Green food color

Melt butter in small microwave-safe bowl. Add powdered sugar, hot water and few drops green food color; beat until smooth and of desired consistency.

Pistachio Nut Bundt Cake

1 (18.25 ounce) package yellow cake mix
2 (3.4 ounce) packages instant pistachio pudding mix
1 cup sour cream
1/2 cup vegetable oil
4 eggs
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1/4 cup confectioners' sugar for dusting

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.

In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.

Bake for 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with confectioners' sugar.

Makes 12 servings

Rice Pudding with Celtic Caramel Sauce 4 cups milk 1 teaspoon vanilla 2/3 cup heavy cream 2/3 cup arborio rice 1/3 cup sugar 1/2 cup boiling water 1/2 cup golden raisins, chopped 1/4 cup Celtic Crossing Liqueur 2 eggs, beaten 1 teaspoon cinnamon 1 tablespoon orange zest Celtic Caramel Sauce 1/2 cup sugar 4 tablespoons butter, cut into small pieces 1/4 cup heavy cream 1/4 cup Celtic Crossing Liqueur In a large saucepan over medium heat, combine the milk, vanilla, and cream. Bring to a boil, then stir in the rice, and sugar. Reduce heat to simmer, then cook for about 30 minutes, stirring frequently, until rice is tender. Preheat the oven to 350°F. Grease a 9x9-inch baking dish. Pour boiling water over raisins and let stand for 10 minutes. Drain. In a small bowl, combine Celtic Crossing and eggs. Whisk thoroughly, stir in the raisins, and add to the rice mixture. Pour the mixture into the prepared pan, sprinkle with cinnamon and orange zest. Bake for 60 to 75 minutes, or until custard is set. Cool for 15 minutes. (To prepare ahead, cook for 60 minutes, then reheat for 15 minutes). In a small saucepan over medium heat, heat the sugar until it begins to caramelize. Remove from heat and gradually whisk in the butter and cream until smooth. Stir in the Celtic Crossing. Spoon the sauce over the pudding. Makes 8 servings.

Shamrock Silk Pie

1 (15 ounce) package frozen prepared pie crusts, thawed
1 (3 ounce) package cream cheese, softened
1/4 cup white sugar
2 tablespoons all-purpose flour
1/2 cup semi-sweet chocolate chips
2 eggs
1/4 cup Irish Mist liqueur
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon Irish Mist liqueur
3 drops green food coloring

Preheat oven to 375 degrees F (190 degrees C). Prepare pie crust according to package directions for a filled one crust pie. In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth.

In a large bowl, combine cream cheese, sugar, and flour. Mix with an electric mixer at medium speed until well blended. Add melted chocolate, eggs, and 1/4 cup liqueur. Mix well. Fold in 1 cup whipped topping. Pour filling into the pie shell.

Bake for 30 to 35 minutes, or until knife inserted in center comes out clean. Cool.

Combine remaining whipped topping, 1 tablespoon liqueur, and the food coloring. Spread over pie.

YIELD: 8 Servings

St Patrick Day Cookies

This is a basic and simple sugar cookie recipe.
All you need is a round pasty cutter to make the leaves of the shamrocks.

Makes 12 cookies

Ingredients
2 1/4 cup self-rising flour
1/2 cup butter
1 cup sugar
2 eggs, beaten
1 tablespoon vanilla
1 tablespoon milk
Drops of green food coloring. Just enough to turn the mixture green!

Method
Sift flour. Cream butter, sugar ,eggs. Add vanilla and milk to the flour. Blend all ingredients and then add the drops of green food colouring. Place dough on a lightly floured board or dry countertop.

Sprinkle some flour over the dough and roll to about 1/2-inch thick. Cut out 3 circles with the pastry cutter and overlap the circles into a shape of a shamrock and place on baking tray. Bake at 300 degrees for 10-15 minutes.

Steamed Irish Whiskey Pudding

4 ounces wheat flour
1 teaspoon baking powder
4 ounces Crisco
4 ounces dark brown sugar
1 pound mixed dried fruit
4 ounces candied peel, chopped
4 ounces soft breadcrumbs
1 ounce flaked almonds
grated rind of 1 orange
grated rind of 1 lemon
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1 1/2 teaspoons allspice
1 tablespoon molasses
4 tablespoons Irish whiskey
5 fluid ounces stout

Sift the flour and baking powder.

Put the Crisco and sugar into a large bowl and beat until creamy, then add all the remaining ingredients and mix very well, to a thick, creamy consistency. Allow to stand overnight.

The next day, put the mixture into a lightly greased 21/2 pint basin (or two 1 pint basins), cover with a circle of greased grease-proof paper and secure with foil or a pudding cloth. Steam for 6-8 hours.

Cool, then put a clean piece of foil on top of the bowl, and store in a cool dry place until required. Steam for a further 3 hours and flame with warmed brandy before serving.

Yield: 1 pudding

Sticky Toffee Pudding Cake Recipe

6 oz. pitted dates (about 3/4 pound whole dates) or prepared date puree (see note)
3/4 C. water
2 1/2 C. all-purpose flour
1 T. baking powder
2 t. baking soda
3/4 C. unsalted butter, at room temperature, divided
1 1/2 C. dark brown sugar, divided
4 large eggs
2 t. vanilla extract
2 C. heavy (whipping) cream, divided
2 T. whiskey or 1/2 C. dark beer (optional)
Nonstick cooking spray

Spray a 9-inch springform pan with nonstick cooking spray. Cover the outside of the pan with foil.

If using whole dates, heat them with the water in the microwave until soft (or simmer dates and water in a small saucepan over medium heat for 10 minutes). Drain liquid. Let dates cool, then puree and reserve.

Stir together the flour, baking powder and baking soda; set aside. In a large bowl, beat 4 tablespoons (1/2 stick) of the butter with 3/4 cup of the brown sugar until soft and creamy. Beat in eggs one at a time, then the vanilla. Mix in reserved date puree. Fold in the flour mixture. Scrape batter into prepared pan.

Place the cake pan in a second, larger pan. Fill the larger pan with hot water. Cover the top of both pans with foil.

Steam-bake in a preheated 350°F. oven until the cake pulls away from the sides of the pan and a wooden toothpick inserted in the center of the cake comes out clean, about 45 minutes.

Remove cake from oven and let cool in the pan to room temperature. (Leave the oven on.) Then remove cake from pan, setting the pan aside. Slice the cake into two layers.

In a small saucepan, bring the remaining 3/4 cup dark brown sugar, the remaining 8 tablespoons (1 stick) butter and 1 cup of the cream to a boil. If desired, add the whiskey or beer. Cook until the sauce thickens and bubbles cover the surface, about five minutes.

Return one cake layer to the baking pan and drizzle half of the sauce over it. Top with the second cake layer and drizzle the remaining sauce over that.

Cover with foil. Return pan to the oven and bake until the sauce is absorbed, about 30 minutes.

Beat the remaining 1 cup of cream until firm peaks form when the beater is lifted. Serve cake slices warm. Top with whipped cream.

Strawberry and Baileys Fool 1 pint strawberries, washed and hulled, with 6 reserved 2 cups heavy cream 1/2 cup Baileys Irish Cream confectioners' sugar, for dusting Undoubtedly, one of the prettiest fruit fools is made with strawberries, and this version adds Baileys Irish Cream for a little zip! The alternating layers of deep colored puréed fruit and the lighter whipped strawberry/cream are a picture-perfect ending to a spring meal. Chill 6 stem glasses while preparing the fruit. In a food processor or blender, purée the strawberries until smooth. In a small bowl, with an electric mixer on high speed, whip the cream until stiff. Add half the strawberry purée and the Baileys to the cream and blend until smooth. Remove glasses from refrigerator and divide the strawberry/cream mix into the bottom quarter of each. Spoon over the fruit purée, and continue to alternate layers of cream with fruit. Slice the reserved strawberries over the top of each glass and sprinkle with confectioners' sugar. Serves 6