What are some good St. Patrick's Day dessert recipes?

Pudding Chocolate Chip Cookies 1 cup soft butter or margarine 3/4 cup brown sugar 1/4 cup sugar 1 3oz box instant pudding (I used pistachio, to make them green, but vanilla pudding with green food coloring will work as well) 1 tsp vanilla Green food coloring (optional) 2 eggs 2 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 2 cups chocolate chips Cream butter, sugars, and pudding mix. Beat in vanilla and eggs (and food coloring if desired). Stir in dry ingredients and chips.

Drop by spoonfuls on lightly greased cookie sheets. Flatten slightly. Bake at 350 for 8-10 minutes.

Great Grandad's Sugar Cookies is the best recommended St. Patrick's Day Dessert. We have tried this recipe at home and was appreciated by all members of the family. The original author of the recipe Kathylee to be full credited.

---quote---

Preparation time 30 minutes, cooking time 10 minutes, ready in an hour and 10 minutes. Ingredients --------------- 6 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon ground nutmeg 1 pinch salt 2 1/2 cups white sugar 1 1/2 cups shortening 1 teaspoon baking soda 1 cup sour milk 3 eggs, beaten 1 teaspoon vanilla extract Directions -------------- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.In a medium bowl, stir together 4 cups flour, baking powder, nutmeg, salt, and sugar.

Cut in the shortening until the mixture resembles coarse crumbs. Stir in baking soda, sour milk, beaten eggs, and vanilla. Stir as little as possible, and add the remaining flour as necessary to make dough thick enough to roll out.

On a lightly floured surface, roll out dough 1/4 inch thick. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.

Bake for 8 to 10 minutes in preheated oven. Cool on baking sheets. --end quote--- Regards.

It's not St Patrick's day unless you have corn beef and cabbage. It's almost mandatory. Corned beef/Irish bacon and cabbage is the traditional meal enjoyed by many on St.Patrick's Day, but only half of it is truly Irish.

Cabbage has long been a staple of the Irish diet, but it was traditionally served with Irish bacon, not corned beef. The corned beef was substituted for bacon by Irish immigrants to the Americas around the turn of the century who could not afford the real thing. They learned about the cheaper alternative from their Jewish neighbors.

CORNED BEEF AND CABBAGE 1 corned beef brisket or one pound or more of Irish back bacon. 1 large head cabbage (preferably savoy) 8 peppercorns 6 cloves garlic, whole peeled 4-5 parsnips 1-2 turnips 2 bay leaves 1 pound carrots, peeled 6 large potatoes 1 stalk celery, thinly sliced 3 whole cloves 1/2 tsp Old Bay seasoning 1/4 tsp black pepper, ground Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces.

Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery.

Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender. Meanwhile, prepare vegetables.

Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks. During last half hour, add remaining vegetables and cook until tender.

Drain and serve with yellow mustard.

Irish Roast Pork with Potato Stuffing Serves 6 Preparation Time: 20 minutes Cooking Time: 1 hour Ingredients : 2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops 2 tablespoons butter 2 tablespoons hard cider (apple wine) or water stuffing (see below) salt and pepper Preparation : Make stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish.

Place meat along edges of dish. Place stuffing in center of pan. Cover loosely with foil and bake 1 hour at 350 degrees.

Stuffing Ingredients : 4 1/2 cups Gold Potatoes or Butter Red Potatoes, coarsely mashed 1/4 cup butter 1 onion 2 large cooking apples, chopped 1 handful chopped fresh sage and thyme Salt and pepper Preparation : To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well.

Their is nothing more famous from Ireland than Guinness. But if you want a recipe for a special day make the cocktail known as Black Velvet. It is half Guinness and half Champagne.

My Grandkids love this cake we make the colors fit whatever holiday we are celebrating! For St Partick's Day here is the recipe. Grannie Jello Poke Cake * 2 baked 9-inch round white cake layers, cooled ( I use 9" X 13" pan) * 2 cups boiling water * 2 pkg.(4 serving size) JELL-O Brand Lime Gelatin * 1 (8 ounce) tub COOL WHIP FREE Whipped Topping, thawed (color with green food coloring) DIRECTIONS 1.

Place both cake layers, top-sides up, in clean 9-inch round cake pans. (If using 9" X 13" pan leave in pan. Pierce layers evenly with large fork at 1/2-inch intervals.2.

Stir boiling water into dry gelatin mix in medium bowl at least 2 minutes until completely dissolved. Pour evenly over cake layers. Refrigerate 3 hours.3.

Dip one of the cake pans in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer.

Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired.

Store in refrigerator. This is a light yummy cake you will make over and over!Enjoy.

Something a bit unusual from the Gaelic-speaking areas of Ireland is Craibheachain ("craw bah hawn"). It's a seafood salad sometimes described as a spread, with lemon, yogurt (traditionally not really yogurt but another cultured milk product), and herbs. It's very good!

There is a restaurant in my state that serves it because the owner comes from western Ireland. I cannot find the recipe anywhere online, but if you combine whitefish, crab, yogurt, lemon juice, chopped scallions, parsley and thyme, you'll come close. Another very traditional one is dulse soup.

I made this for St. Patrick's Day one year for a company I worked at (I was a tariff interpreter, not a cook, but I volunteered for fun). It's pretty much just chicken broth with chopped leaks and dulse in it. It was a fun novelty.

I took home a gallon and we ate it for a week. "Champ" is a typical Irish version of mashed potatoes. It's mashed potatoes with lots of scallions and butter added.

Restaurants in the U.S. Will typically use garlic because it's less expensive. Simply peel several good-sized potatoes and boil them in a little water. While they're boiling, chop up the scallions ("spring onions") .

Some people boil them as well, but in milk. Others just chop them up. I think I like them boiled better.

Mash the potatoes, adding a good bit of butter and a little milk-- about 1/4 lb. Per every pound of potatoes. Add the chopped scallions and mix in well.

For a lb. Of potatoes, add about 2-3 stalks of scallions. This is also called "poundies".

You can serve it as is, or it makes a nice topping for Shepherd's Pie or a nice base for sausages, as in Banger and Mash.

A few green food coloring drops in beer. What more do you need?

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.