Jiggly Shamrocks

Prepare a pan of Jello Jigglers following the package directions. Use lime gelatin. Cut shamrocks out of set gelatin using shamrock cookie cutters. Using a can of whipped cream, squirt cream in middle of shamrock and decorate with gold cake-decorating sprinkles!




Irish Soda Bread

4 cups flour (unsifted)
1 tsp. baking soda
2 tablespoons sugar
1 tsp. salt
1 cup seedless raisins
1 cup buttermilk
4 tablespoons butter

Mix flour, soda, sugar and salt in large mixing bowl. Stir in raisins. Make a well in the mixture and pour in buttermilk. Stir until well blended. Knead dough 8 to 10 times on floured wax paper. Roll dough into a ball.

Use 1 1/2 tablespoons of butter to grease cookie sheet. Place dough ball on cookie sheet and pat into thick circle. Use floured knife to make an X on top of loaf (keeps loaf from cracking). Spread remaining butter on tops and sides of bread.

Bake loaf in preheated 375 degree oven for about 40 minutes. Check periodically to see if top of loaf is golden brown. Serve with butter and green mint jelly!




Shamrock Pudding

2 1/4 cups milk
3 T cornstarch
1/3 cup sugar
1/4 tsp. salt
1/4 tsp. vanilla
Green food coloring to desired color

Scald two cups milk over double boiler. Mix cornstarch, sugar and salt together. Add 1/4 cup cold milk to dry ingredients. Stir until smooth. Add to hot milk and cook 15 minutes until mixture thickens, stirring often. Cool slightly and add vanilla. Chill. Top with cream if desired.




LIME RIBBON DELIGHT

1 package white cake mix
1 package (3 oz.) lime-flavored gelatin
1 cup hot water
cup fruit juice or water
cup drained crushed pineapple
cup chopped nuts
Few drops lemon juice
1 cup whipping cream
cup confectioner's sugar

Bake cake in two round layer pans as directed on the package. Cool. Dissolve gelatin in hot water. Add fruit juice and chill until almost firm. Add pineapple, nuts and lemon juice. Place two strips of aluminum foil across the bottom of each layer pan, letting strips extend over edge. Replace cake layers, placing one layer back in pan upside down and the other right side up. (This will make a better looking cake when gelatin layers are put together.) Spoon the fruit gelatin over the two layers. Chill until firm. Whip cream with confectioner's sugar. Lift cake layers out of pans, using extended edges of foil. Stack layers gelatin side up. Frost sides with whipped cream.
Refrigerate until serving time. Decorate with miniature white clay pipes or shamrocks for St. Patrick's Day.





MAGIC LEPRECHAUN PIE

This is a recipe that the children can easily help with! Mix milk with pistachio pudding mix according to directions. Add Cool Whip and mix well. Let the children spoon the mixture into individual graham cracker crusts for little pies they will love. Refrigerate about 30 minutes.






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