LOCATION: Recipes >> Ethnic >> Irish 04
Oat FARLS (a biscuit-like scone)
2 c old-fashioned rolled oats
1 1/4 c. to 2 1/2 c. buttermilk
2 1/2 c. unsifted unbleached flour
1 t. salt
1 t. baking soda
Several hours or the night before, in large glass bowl, stir together
oats and 1 1/4 c. buttermilk until combined. Cover tightly with
plastic wrap and let stand in a cool place overnight.
Heat oven to 350 degrees F. Grease a baking sheet.
In medium-size bowl, stir together flour, salt, and baking soda.
Gradually beat flour mixture into oat mixture to make dough. (Add
more buttermilk, if necessary, to make the dough soft enough to
shape. Having additional flour ready for hands and board.)
Shape dough into a flattened 8" round, about 1" thick. With a
sharp knife, cut dough into quarters. Place each quarter, or farl,
onto a greased baking sheet. Bake 40 minutes or until browned.
Cool on wire rack. To serve, break farls with fork or fingers and
butter well. If there's any left, they freeze well, or you can
split farls and toast them in a toaster oven the next day.
Note: I prefer making smaller farls. I take this recipe of dough
and make 2 rounds, '" thick, cutting them into 8 pieces.
Irish Freckle Bread
Makes 2 loaves or 20 servings
1 lg. (1/2 #) potato
1 1/2 c. water
5 c. unsifted unbleached flour
2 packages active dry yeast
1/3 c. sugar
1 t. salt
2 lg. eggs, room temperature
1/2 c. butter, melted and cooled
1 c. dark seedless raisins or currants
Peel and quarter potato. Cook in water. Reserve water (1 c.) and
mash potato. Cool liquid to 120-130 degrees.
In lg. bowl, combine 1 1/2 c. flour, mashed potato, yeast, sugar,
and salt. Beat in cooled cooking liquid until smooth.
Cover bowl loosely with clean cloth and let rise in warm place
until puffy - about 1 1/2 hours.
Stir down batter, then add the eggs, melted butter, and raisins
Gradually beat in more flour, 1/2 c. at a time, until a soft dough
forms. Knead dough until smooth, about 10 minutes.
Grease two 8 1/2 X 4 1/4 inch loaf pans. Divide dough in half and
form into balls; let rest 5 minutes. Pat balls into ovals and
place in greased loaf pans. cover pans loosely with a clean cloth
and let rise 45 minutes or until dough reaches tops of pans. Heat
oven to 375 degrees F.
Bake 35 minutes or until loaves sound hollow when tapped on top.
Remove loaves from pans and cool on a wire rack. Note: I like to
use 4 junior (1/2 size) loaf pans. Bake about 25 minutes.
Irish Oatmeal Cookies
1 1/4 c. butter
1/2 c firmly packed brown sugar
1/2 c granulated sugar
1 egg, slightly beaten
1 t. vanilla
1 1/2 c. unbleached flour
1 t baking soda
1 t salt (optional)
1 t cinnamon (optional)
3 c McCann's Quick Cooking Oatmeal (or any brand of quick oats)
3/4 c raisins (optional)
1/2 c walnuts
Cream butter, brown sugar, granulated sugar, egg, and vanilla
Combine together flour, baking soda, salt, cinnamon, quick
cooking oatmeal, raisins, and walnuts. Add to butter mixture.
Drop rounded teaspoons of batter on an ungreased cookie sheet.
Bake 12-15 minutes at 375 degrees F. Cool 1 minute before removing
to wire cooling rack. Yield 4 1/2 dozen.
Killarney Cherry Cake (Ireland)
1-lb. 2 1/2 oz. pkg. chocolate fudge cake mix
1/4 c. plus 3 T. creme de menth or 1 1/2 t. peppermint flavoring
1/2 c. chopped red or green Maraschino cherries
1 1/2 c. heavy cream
2 T. confectioners sugar (powdered sugar)
1/4 c. whole green (or red) Maraschino cherries
Chocolate curls (take a potato peeler to a cold or frozen Hershey
Chocolate Candy Bar)
Prepare cake according to package directions, substituting 1/4 c.
creme de menthe for 1/4 c. water or adding 1 t. peppermint flavoring
(I prefer the peppermint flavoring to the creme de menthe). Stir
in chopped cherries; pour into two greased 9-inch layer pans. Bake
as directed on package. Cool. Whip cream with remaining creme de
menthe or 1/2 t. peppermint flavoring and confectioners sugar.
Spread one-third of the whipped cream between cake layers. Heap
remaining whipped cream on top. Arrange whole cherries (you might
want to drain or blot on paper towels first) and chocolate curls
over whipped cream.
Note: I prefer the peppermint flavoring in the cake mix. The cake
tends to burn if I use the creme de menthe. If you want to save
time, frost the cake with a tub of Cool Whip (regular or Extra
Creamy, the Low-fat stuff doesn't hold up well) with either creme
de menthe or peppermint flavoring in it instead of whipping the
cream. Make sure this cake is refrigerated.
1 pound all-purpose potatoes, washed but not peeled
1 pound green cabbage, shredded (4 cups)
1 large onion, chopped (1 cup)
1/4 c. milk
1 T. butter
3 oz. sharp cheddar cheese, coarsely grated
Salt & pepper to taste
Boil the potatoes in lightly salted water until they are very tender
but not mushy. Drain them, reserving the cooking liquid, and set
them aside to cool somewhat.
Using the potato water (you may have to add more water), boil the
cabbage and onion for about 5 minutes. Drain the vegetables and
When the potatoes are cool enough to handle, peel off the skin,
place the pottoes in a bowl, add the milk and butter, and mash them
until they are smooth. (I just peel, cook, then mash the potatoes
or use left-over mashed potatoes.)
Add the reserved boiled cabbage and onion to the potato mixture.
Mix two-thirds of the cheese with the potato mixture. Season the
colcannon with salt and pepper if necessary, and transfer it to a
greased casserole or shallow baking dish. Sprinkle the remaining
cheese on top.
Before serving the colcannon, heat it through in a moderately hot
oven (the temperature is not critical - it can be between 350 and
425 degrees f., depending on what else you are using the oven for).
Let the cheese on top melt and brown slightly.
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