First Silhouette Cameo Project

March 6, 2013 by

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I just got my Silhouette Cameo and for my first project I made some decorations for our classroom for St. Patrick’s Day.  I ended up laminating them so we can reuse them in coming years.

I used these Silhouette files :
Pennant- file #24597 (resized to fit the letters)
Leprechaun file #39324

And these free fonts from DA Font:
Celtic Hand
Clover Things  (for the clover shapes)
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I strung the pennants with green and white striped twine, and for the leprechaun’s flag I used a long wooden skewer.
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Isn’t he cute?  I did learn that in the future I will probably think about how many tiny pieces I will have to glue together before choosing images next time.
And yes, I do display books in our classroom for the current season/holiday.  What, doesn’t everybody do that?! 🙂

Filed Under: Crafts / Sewing, Irish

Blackberry Fool

July 11, 2011 by
As I’ve said before I’m quit the fool for fools, and this was the best I’ve had yet!  We are living it up in berry country here, the strawberries and rapberries in our garden our doing amazingly well.
I’m anxiously awaiting the blackberries to come in season, and I always use up any in our freezer to make room for the new seasons berries.  The flavor in this fool was so good!
We love blackberries so this was the perfect dessert for us.  I can see me making it when friends come over for dinner, or bbq’s, or just cause!  It can even be made overnight, stored in the fridge, and you can just pull them out when it’s time to serve.  I think they would be cute served in jelly jars too.
BLACKBERRY FOOL
2 cups blackberries (8 oz) fresh or thawed frozen
1/3 cup granulated sugar
1 tsp lemon juice
2 cups heavy whipping cream
1/3 cup powdered sugar
2 tsp instant clearjel (optional, just stabilizes the whipped cream so you can make it ahead of time)
1 tsp vanilla
Puree the blackberries with the granulated sugar and lemon juice in a blender or food processor.
Press through a fine-mesh sieve (if the seeds are offensive to you). My Vita Mix pulverizes the mixture, so I can’t even notice the seeds.  Set aside 1/2 cup of the berry puree.
Whip cream with powdered sugar and clearjel to stiff peaks. Add vanilla.
Fold the blackberry puree into the whipped cream, leaving some streaks.
Drizzle with reserved 1/2 cup of berry puree. Cover and refrigerate or serve immediately.
Serves 8.
Recipe Source: Adapted from Everyday Food

Filed Under: Desserts, Irish

Simple Berry Flummery

June 29, 2011 by
Flummery.  Just the name makes me smile.  It remains one of my favorite desserts and it is so easy to make and adapt.  I had an abundance of fresh berries and the fridge and couldn’t resist making a batch.  But the berries were so good plain I couldn’t see macerating them, like I do usually in Berry Flummery.  So I opted for a simple layering and we loved it, I could see these being perfect for a 4th of July spread, especially with the red, white, and blue colors.  You can even make these the day before, just throw in the fridge and pull them out to serve.
SIMPLE BERRY FLUMMERY
Makes approx. 8 small or 4 large
2 cups cream
1/2 cup confectioner’s sugar
2 tsp instant clearjel, optional*
2 T vanilla extract
1 cup sour cream
1 cup McCann’s Quick Cooking Irish Oatmeal(or quick oats)
4 cups fresh berries (I used raspberries and blueberries)
Spread oats on a dry baking sheet, toast at 350 degrees for 15 to 20 minutes, stirring every 5 minutes, until toasted and fragrant. Set aside to cool.
Whip cream, and before it gets to soft peaks, sprinkle in instant clearjel and confectioner’s sugar. Continue whipping to soft peaks. Stir in sour cream, vanilla, and 2/3 cup of the oats.
Layer in parfait glasses, putting a spoon or two of the cream mixture, berries, and continue layering, (this size of glasses you use will determine how many layers).
End with a dollop of the cream mixture. Sprinkle tops with the 1/3 cup remaining toasted oats.
*You don’t have to use the instant clearjel, but it stabilizes the whipped cream, so you can make it ahead of time and not worry about it losing its body or getting runny.
Filed Under: Desserts, Irish

Strawberry Fool

May 31, 2011 by
I’m a fool for fools.  Strawberry fools, that is.  And don’t forget flummery either.  Our strawberry garden bed has gone CRAZY and is alive with little green berries.  I can hardly wait for them to turn red!  Until then, I’m only somewhat happy with the not-as-tasty ones from the store.  But I thought I should share this recipe so you have it when your berries are ready!  Try it, and you’ll be a fool for fools too! : )
STRAWBERRY FOOL
1 lb frozen strawberries (unthawed) or fresh
1/4 to 1/3 cup granulated sugar, depending on sweetness of berries
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp instant clearjel (optional, just stabilizes the whipped cream so you can make it ahead of time)
1 tsp vanilla
Puree the strawberries with the granulated sugar in a blender or food processor.
Whip cream with powdered sugar and clearjel to stiff peaks.  Add vanilla.
Measure out about 1 cup of the pureed strawberries and fold into the whipped cream, leaving some streaks.  Mix in more to taste.  Cover and refrigerate or serve immediately.
Filed Under: Desserts, Irish

Apple Tart with Hazelnut Crust and Crumble

March 15, 2011 by
 
This is one of those things you serve and listen to the sound of forks scraping plates without any talking.  I made it recently for our annual Irish dinner party and it was once again a big hit.  I know it’s hard, but try to let it cool to room temperature before digging in.  That way the apples retain all of that yummy sauce they make.
APPLE TART WITH HAZELNUT CRUST AND CRUMBLE
 
CRUST:
1 cup chopped hazelnuts
1/2 cup unsalted butter, at room temp
2 1/2 T sugar
1 1/2 cups flour
1 large egg, beaten
1/2 tsp vanilla extract
FILLING:
4 to 5 large apples, (combination of sweet and tart is best)
1 cup sugar
2 T cornstarch
2 tsp cinnamon
3 T unsalted butter
TOPPING:
1/2 cup brown sugar
2/3 cup flour
1 tsp cinnamon
1/2 cup unsalted butter, cold
1/2 cup chopped hazelnuts
To make crust: combine hazelnuts, butter, sugar, and flour in a food processor with a metal blade.  Pulse 8-12 times until resembles coarse crumbs.  Add the egg and vanilla, process for about 15-20 seconds or until dough comes together.
Grease a 10 inch deep pie pan, or tart pan.  With floured hands, press the dough onto the bottom and up the sides of pan.  Chill for 30 minutes.
Bake crust at 350 degrees for 20-25 minutes, or until golden brown.
Let cool on a wire rack while you prepare filling.
Make filling: Peel, core, and slice apples.  Combine with sugar, cornstarch, and cinnamon.  Toss fruit to coat.  Spoon into crust and dot with butter.  Bake for 20-25 minutes, or until fruit is tender.
Make topping:  Combine brown sugar, flour, and cinnamon.  Cut butter in until it resembles coarse crumbs.  Stir in hazelnuts. Sprinkle over the fruit, bake for 20 minutes, or until golden.  Let cool to room temperature.
Source: Irish puddings, tarts, crumbles, and fools, by Margaret M. Johnson
Filed Under: Irish, Pie

Leprechaun Munch

March 9, 2011 by
I used my monster munch recipe from Halloween and tweaked it for St. Pat’s.  I did 2/3 of the batch with green, and 1/3 in orange (The Irish flag is green, white, and orange).  Next time I think I’ll do a darker orange, but you get the idea.  And I switched out the Reese’s pieces for mini M and M’s since they were more like the colors of a rainbow.  (And I would have used pretzel twists since they look more like shamrocks, but all I had was sticks).
This is so simple, quick, and easy to make- and everyone LOVES it! That’s a good combination in my book! : )
LEPRECHAUN MUNCH
Recipe by My Stained Apron
14 oz candy coating or almond bark*
5 cups Chex (corn or rice)
1 cup peanuts
2 cups pretzels
1 cup mini M and M’s (or regular)
1/2 cup powdered sugar
Mix together chex, peanuts, pretzels, and M and M’s in a large bowl.
Melt candy coating and pour over chex.
Stir quickly with a large spoon.
Sprinkle powdered sugar over chex and stir together.
Lay out on a large cookie sheet lined with wax paper to dry.
*You can do this in 2 batches if desired, using different colors for each batch. Then mix together after candy coating is set.
Filed Under: Irish

Irish Coddle

March 7, 2011 by
It’s that time of year again!  I’ve added a Favorite Irish Dishes page over on the top right hand side over there so you can see all of my favorites in one spot.  I’ll add to it as recipes are added.
This last week we had our annual Irish dinner party in honor of my Dad, in celebration of his Irish heritage he was so proud of.  This was a new addition to the list of dishes I make for it, and it was a HIT!  A coddle is like a chunky stew and has an amazing flavor.  Since bangers and Irish bacon aren’t available here locally, I substituted a good quality uncooked brat and some Canadian bacon (the real stuff, no tubes of chopped and pressed fake Canadian bacon, please) with great results.  This one will definitely appear on our menu often and I thought I should share the recipe quickly after all the requests at dinner!
IRISH CODDLE
2 tsp oil
1 pound sausages (I used some good quality uncooked pork brats from my butcher)
1/2 pound Irish bacon (If it’s unavailable, use a good quality Canadian bacon or ham), chopped
1 large onion, chopped
2 carrots, chopped
3 garlic cloves, crushed
3 yukon gold potatoes, chopped
3 cups chicken broth
1/2 cup apple cider or juice
2 T cider vinegar
3 T fresh thyme leaves (or 1 1/2 tsp dried)
2 T dried parsley or 1/4 cup fresh chopped
salt and pepper to taste
Heat oil in a large pot over medium high heat.  Add sausages and sear on both sides.
Remove from pan and set aside.
Add the ham, onion, carrots, and garlic to the pan and cook for a few minutes.
Add the potatoes, chicken broth, cider, vinegar, thyme, and parsley to the pot.
Bring to a boil, scraping up the caramelized bits on the bottom of the pot.  Add the sausages back to pot.
Cover and simmer for about 1 1/2 to 2 hours until the vegetables are tender.
Add more salt and pepper if needed.  Remove sausages and slice in thick chunks, then add back to pot.
Filed Under: Irish, Soups / Stews

Favorite Irish Recipes

March 8, 2010 by
Every year in March we have an Irish Dinner Party in memory of my Dad, who was very proud of his Irish heritage.  It’s one of my favorite traditions.  I hope you’ll try some of my favorite Irish recipes, and have your own family dinner with your loved ones for St. Patrick’s Day this year. (And don’t be surprised if you want them in other months too.)
Starting with my favorite Irish Soda Bread, super easy and quick.  My kids love making this with me.
And for a fancier twist… Irish soda bread with Cheddar, Chives, and black pepper.  Basically a giant cheesy biscuit.
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Irish Soda Bread, Perfected recipe!
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Irish Cheddar Crackers. Perfect start!
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Rainbow Fizz, great for your favorite little munchkins… or big ones too 🙂

Cream of Cauliflower Soup, yum, yum, yum
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Irish Coddle, a unique stew

Sauteed Cabbage with Horseradish Cream, so simple, so good

Shepherd’s Pie, my hubby could eat this whole pan

Champ, another of my husband’s favorites, year round!

Potato Cakes, with bacon…and cabbage…breaded

Berry Flummery I request this instead of cake for my birthday 🙂
Here is a more simplified version of flummery as well
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And a Coconut Cream Flummery too.
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Blackberry fool – Simple, delicious.
Or Strawberry fool!
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Apple Tart with Hazelnut Crust and Crumble – Similar enough to apple pie to feel like comfort food, but definitely upgraded.

Irish Apple Cake don’t even think about skipping this one by
And for a little sweeter one, there’s the Apple Cake with Brown Sugar Glaze
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And the perfect finish to.. well, anything.  Shortbread.
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Leprechaun Munch, okay, so this may not be “traditional” Irish food, but the kids, big and little love it 🙂
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Rainbow Jello
And go here to learn about one of my favorite Irish ingredients that I use in alot of my recipes
Filed Under: Irish

McCann’s Irish Oatmeal

March 8, 2010 by

Steel cut oats are the inner kernel, or oat groat and have only had the outer shell or hull removed.
They include the endosperm, bran and germ.
Quick cooking Irish oatmeal is Steel cut oats that have been steamed and rolled. They still include the endosperm, bran, and germ.
I really prefer them to other varieties.  Healthy, with a wonderful subtle nutty flavor. The quick cooking Irish oatmeal is really delicious toasted to top just about anything, as you see in my berry flummery recipe. They are also delicious in baked goods, cookies, or just as plain oatmeal. I used them in my Irish soda bread recipe, and in my Irish apple cake as well.
The quick cooking oatmeal is more easily incorporated in recipes, but I encourage you to try the steel cut as well. Visit McCann’s Website for more history and information.
I find them locally at Whole Foods.

here we have McCann’s quick cooking Irish oatmeal on the far left, quick oats in the middle, and regular rolled oats on the far right. As you can see, the quick oats are the closest to the quick cooking Irish oatmeal, but there is definitely some difference. The closest substitution for the quick cooking Irish Oatmeal would be quick oats, but if you can, I really recommend using the Irish variety when at all possible. And don’t think about buying any brand other than McCann’s. They’re my absolute favorite oats. Sometimes, companies are around for a long time for a reason.
Filed Under: Irish

Irish Soda Bread

March 8, 2010 by
I FINALLY did it. I mastered my Irish Soda bread recipe. It took my a few years and many flopped loaves, but by treating them more like a scone or biscuit (which is really what Irish Soda is more like), I had more than success, I had what we feel is the perfect Irish Soda Bread.
IRISH SODA BREAD
IRISH SODA BREAD

2 cups Buttermilk
1 egg
1 1/4 tsp baking soda
2 cups flour
1 3/4 cup McCanns quick cooking Irish Oatmeal, or quick oats
1/4 cup sugar
1 tsp baking powder
1 tsp salt
1 T caraway seeds
6 T unsalted butter

Prepare a large cookie sheet. Either spray with nonstick spray, or line with parchment paper or silicone mat. Set aside and preheat oven to 375 degrees.

Whisk buttermilk, egg, and baking soda together in small bowl.
In large bowl, whisk together flour, 1 1/2 cups oats, sugar, baking powder, salt, and caraway seeds.
Cut in butter with pastry blender until butter is about the size of peas.
Make a well in center, pour in buttermilk mixture and mix together.

Dough will be fairly wet. With floured hands, divide dough into 2 and place on prepared pan.

Lightly pat into a 9 inch circle (lightly flour hands or top of mound if needed).

Using a knife to cut each circle into 6 wedges. Sprinkle with remaining 1/4 cup oats.

Bake 35 to 45 minutes.

VARIATION: You can also add golden raisins or regular raisins. Just stir them in before adding the buttermilk mixture. I would use about 1 cup, but use more or less depending on your preference.

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Filed Under: Bread, Quick & Muffins, Irish