OCR Text |
Show (Qj, "-"ore's to En3 IiriSsSa inn Yoh I f j ) v Afaj fie roo a&ove us never fall in, ( N N J and may we friends gathered below never fall out. " ,4rt risft Toasf I I Even if you've never set foot on the Emerald Isle nor kissed the Blarney stone, you'll probably feel a bit Irish on St. Patrick's Day. Who can resist "wearin' the green" and taking part in the sheer joy of life that is so typically Irish? Ireland brings to mind images of lush green, rolling hills, craggy seashores and a culture rich with poetry, legends, folklore and song. In colorful cities with names like County Kerry, Kilkenny and Donegal, you can envision cheerful Irish villagers mingling in local pubs, toasting the good fortune of friends and neighbors. Even if you've never visited Ireland, you can imagine whitewashed cottages where mothers with names like Machree and O'Rourke pull loaves of hot bread from the oven and offer thick slices to enjoy with a cup o' tea or a glass of stout. Re-create these cozy images of Ireland in your own home this St. Patrick's Day. Invite family and friends to be Irish with you. To set the mood, serve these delicious, Irish-style breads made with convenient hot roll mix and quick bread mix. Sugar and Spice Shamrock Rolls The simplest breakfast or brunch turns into a St. Paddy's Day party when you serve these scrumptious honey-glazed rolls. Add the green bows before serving to delight kids of all ages. Rolls 1 pkg. Pillsbury Hot Roll Mix lA cup sugar Vz teaspoons cinnamon 1 cup hot water heated to 120 to 130 F. 2 tablespoons margarine or butter, softened 1 egg - Glaze 2 tablespoons honey r - v. I 1 x Y ' ' f ' ' tr i I I "'-'V ' ' " ' - ' - .... "v - ' 1 tablespoon water Green colored sugar In large bowl, combine flour mixture, yeast from foil packet, sugar and cinnamon; blend well. Stir in remaining roll ingredients until dough pulls away from sides of bowl. Turn out onto floured surface. With greased or floured hands, shape dough into a ball. Knead for 5 minutes until smooth. Cover with large bowl; let rest 5 minutes. Grease large cookie sheet. Divide dough into 28 equal pieces; shape into balls. Reserve 4 balls; set aside. To form each roll, place 3 balls in triangular shape with sides touching on greased cookie sheet. Rolls should be 2 inches apart. Cut remaining 4 balls in half. With hands, roll each half into a 3-inch rope. Place between the bottom 2 balls of each roll curving bottom slightly to form a stem. Cover loosely with plastic wrap and towel. Let rise in warm place (80 to 85F.) for 30 minutes. Heat oven to 375F. Uncover rolls; bake at 375F. for 15 to 20 minutes or until light brown. Just before serving, heat honey and water until warm. Brush over rolls; sprinkle with green sugar. 8 rolls. TIP: At this point, dough can be covered with plastic wrap and refrigerated overnight. Dough may rise in the refrigerator. If necessary, let dough stand at room temperature before baking until almost double in size. Bake as directed. HIGH ALTITUDE - Above 3500 Feet: No change. i : ' J M . j I v J .V T - ' I Sweet Irish Cream Bread I The surprise cream cheese swirl and flavorful hint of Irish cream liqueur make this delectable I bread perfect for a special brunch menu and elegant enough for dessert. I Filling I 2 (3-oz.) pkg. cream cheese, softened I V4 cup sugar I 1 egg I Bread Glaze I 1 pkg. Pillsbury Date Quick Bread Mix Vx cup powdered sugar I cup water 1 teaspoon Irish cream liqueur I Vi cup Irish cream liqueur 2 to 3 teaspoons milk I 1 tablespoon oil I 1 egg I Heat oven to 350F. Grease and flour bottom of 8x4 or 9x5-inch loaf pan. In small bowl, blend all I filling ingredients; beat at medium speed until smooth, about 1 minute. Set aside. In large bowl, I combine all bread ingredients. Stir 50 to 75 strokes by hand until mix is moistened. Pour 1 cup I batter into greased pan. Carefully spoon cream cheese filling over batter. Pour remaining batter on I top of filling. To marble, pull knife through batter in wide curves. Turn pan and repeat. I Bake at 350F. for 65 to 75 minutes or until toothpick inserted in center comes out clean. Cool I loaf in pan on cooling rack 15 minutes; remove from pan. Cool completely. In small bowl, blend all I glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over cooled loaf. I Store in refrigerator. 12 servings. I HIGH ALTITUDE - Above 3500 Feet Add 2 tablespoons flour to dry mix. Bake at 375F. for I 55 to 65 minutes. I Leprechaun Cinnamon Rolls I Wee, leprechaun-size cinnamon rolls are decorated with a colorful glaze that will add a touch o' I green to your table. Prepare the night before and bake in the morning for a I St. Patrick's Day breakfast treat. Rolls I 1 pkg. Pillsbury Hot Roll Mix I 2 tablespoons sugar I 1 cup water heated to 120 to 130F. I 2 tablespoons margarine or butter, softened I 1 egg Filling Glaze I Vi cup margarine or butter, softened Vi cups powdered sugar I Vi cup sugar 1 tablespoon margarine or butter, softened I 1 teaspoon cinnamon 2 to 3 tablespoons milk I Vi teaspoon vanilla I 2 to 3 drops green food coloring I Grease 13x9-inch pan. In large bowl, combine flour mixture with yeast from foil packet and I 2 tablespoons sugar; blend well. Stir in remaining roll ingredients until dough pulls away from sides I of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough I into a ball. Knead dough for 5 minutes until smooth. Cover with large bowl; let rest 5 minutes. I On lightly floured surface, roll dough to 18xl0-inch rectangle. Spread Vi cup margarine evenly I over dough. In small bowl, combine V cup sugar and cinnamon; blend well. Sprinkle evenly over ! I margarine. Starting with 18-inch side, roll up tightly, pressing edges to seal. Cut in 24 slices; place, 1 I cut side down, in greased pan. Cover loosely with plastic wrap and cloth towel. Let rise in warm I place (80 to 85F.) until almost double in size, about 20 minutes. I Heat oven to 375F. Uncover dough. Bake at 375F. for 20 to 30 minutes or until golden brown. I Cool 1 minute; remove from pan. Cool 10 minutes. In small bowl, blend all glaze ingredients, I adding enough milk for desired drizzling consistency. Drizzle over warm rolls. 24 rolls. I TIP: At this point, dough can be covered with plastic wrap and refrigerated overnight. Dough I may rise in the refrigerator. If necessary, let dough stand at room temperature before baking I until almost double in size. Bake as directed above. I HIGH ALTITUDE - Above 3500 Feet: No change. I j Laughter is gayest w Kl 1 1 An Old Irk Paddy's Irish Special Paddy would be proud to sit down to this hearty main dish bread with its traditional corned beef I and cabbage filling. Serve with a tossed salad and a hearty Irish drink. I Filling Crust 2 quarts water 1 pkg. Pillsbury Hot Roll Mix I 4 cups chopped cabbage 1 cup water heated to 120 to 130F. I 2 tablespoons margarine or butter 2 tablespoons margarine or butter, I 1 cup chopped onion softened I 1 large garlic clove, minced 1 egg I Vz teaspoon thyme leaves f teaspoon pepper 1 egg, beaten I 8 oz. thinly sliced deli corned beef, cut into Poppy seed I strips Yz inch wide and 3 inches long I 6 oz. (Vi cups) shredded Swiss cheese I In large saucepan, bring 2 quarts water to rolling boil. Add cabbage and cook for 10 minutes; I drain. Meanwhile, in small skillet, cook and stir onion, garlic, thyme and pepper in margarine I until tender. Remove from heat. Stir in drained cabbage, comed beef and Swiss cheese; mix well. I Grease large cookie sheet. In large bowl, combine flour mixture and yeast from foil packet; I blend well. Stir in hot water, 2 tablespoons margarine and 1 egg until dough pulls away from sides I of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough I into a ball. Knead dough for 5 minutes until smooth. Cover dough with large bowl; let rest I 5 minutes. I On lightly floured surface, roll dough into 16xl0-inch rectangle. Transfer to greased cookie I sheet. Spread filling lengthwise down center of dough. Fold long sides of dough over filling; pinch I edges together to seal. Carefully rum dough over so seam side is down on cookie sheet, tucking I ends under. Cut slits in top. Cover loosely with plastic wrap and towel. Let rise on countertop for I 15 minutes. I Heat oven to 375F. Uncover dough; brush with beaten egg. Sprinkle with poppy seed. Bake at I 375F. for 20 to 30 minutes or until golden brown. Let stand 5 minutes before serving. Cut into I slices. 8 servings. I HIGH ALTITUDE - Above 3500 Feet: No change. I hen the food is best. 1 j 7T h Saying j . r 1 i |