From Scratch Pancakes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
3 tablespoons butter, melted
Green Food Coloring just for today!
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter (green food coloring); mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
If Kendry eats all his breakfast he gets to play Helicopter ………AGAIN!
Corned Beef Dinner in Slow Cooker
3 pounds corned beef brisket with spice packet
2 carrots, cut into 2-inch pieces
2 medium onions, chopped
1 small head green cabbage, cored, roughly chopped
2 cups apple juice
1 cup water
For Corned Beef:
Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.
Better than average Mashed Potatoes…we use a potato ricer, makes them so light and fluffy!
Irish Soda Bread
3 1/2 cups flour
1/2 cup sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 pint sour cream
3/4 cup raisins
Combine dry ingredients together in a large bowl.
In a small bowl beat eggs and stir in sour cream.
Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon.
Batter will be very thick.
Add the raisins and stir well with wooden spoon or knead in with your hands.
Place batter in a greased 9 inch spring form pan.
Dust the top with enough flour so that you can pat the batter like bread dough evenly in the pan without it sticking to your hands. With a knife make a shallow crisscross on the top.
Bake for 50 minutes in a preheated 350ºF oven.
Irish Pub Green Salad
2 tsp fresh tarragon; chopped
½ c regular mayonnaises
1 tsp water up to 3 if needed
2 T. Rice Vinegar
1 tsp. whole grain Dijon mustard
4 cups salad
4 cups Boston torn, or bib lettuce
Toppings of your choice: tonight we used:
Sunflower Roasted & Salted Kernels
Poets & Writers Cheddar Irish Oscar Wilde Ireland Cheese
Ireland Cheddar W/Porter
Combine mayonnaise, vinegar, tarragon and Dijon mustard in small bowl and whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin enough to pour. Season dressing with salt and pepper to taste. Arrange lettuce on platter as base of salad. Place salad bar ingredients over lettuce in attractive pattern. Top with sliced hard-boiled eggs. Drizzle dressing over salad. Place cheese wedges at ends of platter and serve.