t makes for a lighter scone.) Set aside.
Whisk together
First thing you must do is read your recipe to see how much you will need.
Weigh the Irish Moss out.
Rinse it at least 3 times and remove any debris and salt that may be clinging to the moss.
Put it into a mason jar and soak in the filtered water for at least 3 days.
Rinse the Moss at least 2 or 3 times over the course of the day with fresh filtered water.
Then use as per the directions in your recipe.
our over fish.
Make scone dough by rubbing the butter
1 1/2 cups) gingerbread scone mix, then list the wet
br>HINT: The best thing about this Irish dessert recipe is that it
f you have tried this recipe - thanks for you input). Place
poonfuls of the Baileys Swirl (recipe below) into the pans alternately
Preheat your oven to 350\u00b0.
In a large bowl, place the cake mix and add eggs, mayonnaise and Irish cream; mix thoroughly.
Fold in nuts, marshmallows and chocolate bits.
Pour into greased 12-cup fluted tube or Bundt pan and bake at 350\u00b0 for 45 to 50 minutes. Dust with powdered sugar before serving.
In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
Sift flour and salt really well together.
Add sufficient enough milk and cream gradually, to make a firm but not dry mixture (just enough milk to make a dough, which is easy to handle and not too sticky, without to much extra flour on the board).
Roll the mixture one way lightly. Cut and place scone shapes on a cold tray and brush tops with a little milk or melted butter.
Bake in an oven set at 220C for 8 to 10 minutes.
ack to cool.
The recipe makes 24 cookies; you will
ith a little whipped cream (recipe follows) or cinnamon on top
eef is tender.
Place scone topping on hot beef mixture
akes this rich chocolate cake \"Irish\" is not only to the
ntil fluffy.
Add sugar, irish cream, vanilla, and milk.
ood processor is running, add Irish cream and process well until
55 degrees C). This works best using an outdoor propane burner
inutes before slicing. It is best when eaten warm with or
Brown all but 3 of the sausages in olive oil in a big pot on the stove.
Turn down heat and add onion and garlic. Saute till just translucent.
Add tomato puree, crushed tomatoes, diced tomatoes, tomato paste and sugar. Season with oregano, basil, parsley, and salt and pepper. Let simmer.
Meanwhile, into a large bowl, squeeze the remaining 3 sausages out of their casings.
Add mince, breadcrumbs, herbs and salt and pepper. Mix well with your hands (rubber gloves work great!). Use the palms of your hands to firmly form golf ball-sized ...
efore serving.
To prepare Irish Cream Sauce:
In a