St. Brigid Irish Tater Tot Nachos

St. Brigid feast day is February 1. National Tater Tot day is February 2. 

When two dates collide and an idea is born. I have a soft spot for the tater tot. It originated at Ore-Ida Labs in the area where my family lived in Eastern Oregon. And this year in September they are having the first annual Tater Tot festival.  So when I made a chance discovery that National Tater Tot Day was the day after St. Brigid's feast is seemed a perfect pairing.

The idea of tater tots as a substitute for chips to make a potato "nacho" (or totchos) is making the rounds as an appetizer. And the potato is an Irish staple, one of the foods most associated with Ireland, making it perfect for our Irish saint. St. Brigid is the patroness of dairy farmers and milk maids, so pile on the cheese and sour cream.  I suggest Kerrigold Dubliner Irish cheese if available. Several stories connect her to pigs as well so add the bacon. Also avocados (or guacamole) and green onions for the Irish green.  A tasty and easy Irish feast day recipe - for a multitude of Irish saints, not just Brigid.

St. Brigid Irish Tater Tot Nacho Ingredients

Directions:
Fry or bake tater tots per package instructions. Once tots are cooked, top with grated cheese. Place back in the oven or microwave until cheese is bubbly and melted. Top the tots with guacamole or avocado, sour cream, crumbled bacon, and green onion (and extra cheese if desired). If you want them spicy you can add salsa. I had some green taco sauce that I added in keeping with the Irish color theme.

St. Brigid, Pray for Us!

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Baileys Cream Puffs - St. Paddy & St. Joe Combo Treat

The feasts of St. Patrick and St. Joseph share a week in mid-March. Since they are just days apart how about a treat that combines elements of cultural symbolism of each. The cream puff - an Italian pastry sfingi, is a typical St. Joseph treat. But this variation on the traditional cream puff gets an extra kick from the addition of Baileys Irish Cream, a tribute the land of St. Patrick.

Baileys Cream Puffs

Ingredients:

Pastry puffs

3/4 cup water

6 Tbsp butter

1 Tbsp granulated sugar

1 cup flour

3 eggs

1 egg for egg wash

Baileys cream filling

1 cup heavy whipping cream

2 Tbsp Baileys Irish cream

1 Tbsp  granulated sugar

Chocolate

1/3 cup hot fudge topping

1 Tbsp Baileys Irish cream

Instructions:

Preheat oven to 425 degrees and line a large baking sheet with parchment paper.

Pastry

Combine butter, sugar, and water in medium sauce pan over medium heat. Bring it to boil, while stirring slowly, and take off heat. Add flour and stir until all combined and coming off the walls of the pan easily.  Whisk in eggs, one at a time, making sure that each egg is mixed into the batter before adding another.  Transfer batter into a piping bag and pipe little round mounts, about 1 ½ inches in diameter.  For egg wash, beat 1 egg in a separate little mixing bowl and brush pastries with egg wash before baking.  Bake pastries at 425 for 12-15 minutes then lower the heat to 350 and bake for another 10 minutes, until golden brown. Let pastries cool completely before adding the filling.

Baileys cream filling

Add the cold heavy whipping cream into the cold mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high. Slowly pour in the sugar and then Baileys. Beat until stiff peaks appear (don't walk away far). Keep in the refrigerator until ready to use. Transfer whipped cream into a piping bag. Cut cooled pastries in the middle and fill them with whipped cream.

Chocolate

Heat up hot fudge topping and whisk it with Bailey's until completely combined. Cool before using so it doesn't melt the whipped cream.  Once cooled, drizzle filled cream puffs with chocolate sauce.

St. Patrick, Pray for us.
St. Joseph, Pray for us. 

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St. Brigid Guinness Stew Puff Pastry Pot Pie

St. Brigid's feast nears the mid-winter mark. A perfect meal for these still cold (but growing in light) winter days is stew, and a beef & Guinness stew is a great one for the Irish saint(s). It is a variation on a Beef and Guinness Stew recipe posted by Jessica several years ago. Puffed pastry makes a flaky and delicious topping which ups the cozy quotient as it nestles the steamy stew beneath its layers.

Guinness Stew Puff Pastry Pot Pie

Ingredients:
1.5-2 lb beef chuck, cut into bite-size pieces
2 Tbsp flour
salt & pepper
2 Tbsp vegetable oil
1 cup celery, chopped
1 cup carrots, chopped
1 cup onion, chopped
2 cloves garlic, minced
4 Tbsp water
2 Tbsp tomato paste
1 cup beef broth
1 cup Guinness
1 TbWorcestershireire sauce
1 tsp ground pepper
1 tsp thyme
1/2 tsp red pepper flakes, optional
1 sheet puff pastry

Directions:
Add flour, salt, and pepper (to taste) to a large plastic bag, add beef chunks and shake to coat. Heat oil in large pot. Brown meat in batches and remove to separate container.

Add onion, celery, carrots, garlic and water to pot. Cook vegetable s until tender, stirring occasionally. Add tomato paste and stir. Return beef to pot along with broth, beer, worcestershire sauce, and seasoning.  Cover and cook 1-2 hours.

Allow stew to cool. Divide cooled stew between four 16 oz ramekins. Roll out puff pastry large enough to cover two dishes. Cut into equal squares.  Lightly bright a 1-inch border around each square with a beaten egg. Invert pastry onto filled ramekins, pressing puff pastry sides to dish. Brush top sides of pastry with lightly with beaten egg.

Bake for 15 minutes at 425 degrees, then reduce to 400 and cook for an additional 5 minutes or until pastry is puffed and lightly browned.  Serve hot. Pin It

St. Patrick’s Day Potato

The St. Patrick’s Day Potato from See’s Candies is a fun treat for the feast of this great Irish saint! According to the ingredient list, the “dirt” is actually cocoa powder and cinnamon, the white “potato” inside is delicious nougat with walnuts, and it’s topped with a few pine nuts representing the “eyes of the potato.”

Pick them up at the store if you have one in your area or order them online while you can. 

Only available seasonally!

These photos were from last year's celebration. You can find links to our St. Patrick from Naturally Catholic (pictured above) and the free printables for our Blessed Trinity Shamrock "Glory Be" Prayer Poster over at Shower of Roses. Scroll through all St. Patrick's Day posts here. 

Find additional recipes for St. Patrick's Day in the archives here at Catholic Cuisine!

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St. Joseph and St. Patrick Cakes

The following cake was submitted by Anna, from Regina Coeli Baker for the upcoming March feasts of St. Patrick and St. Joseph. You can find additional cakes decorated by Regina Coeli Baker here. Thank you, Anna!

I decorated this cake for the 150th Anniversary of St. Benedict Parish. It is a cluster of four Parishes, St. Benedict, Sacred Heart, St. Patrick and St. Joseph. 

 

 

The statues of Saints were totally edible and built on ice cream cones. Flowers are hand modeled with fondant. Topper and arches in pastillage. Tailor made cakes for every saint. Chocolate with Chocolate filling for St. Benedict. Red velvet with cream cheese filling for the Sacred Heart of Jesus. Green with almond filling for Saint Patrick. White cake with rum buttercream for St. Joseph. Also a yellow cake tier with dulce de leche filling. Covered with buttercream.

St. Patrick, pray for us! St. Joseph, pray for us!

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Pesto Tortellini Shamrocks for St. Patrick's Day

Looking for an easy and cute lunch idea for St. Patrick's Day. Using frozen tortellini, jarred pesto, and a broccoli stem you can make these fun edible shamrocks.  I had a tri-color package so used both the green and white ones.  You can use a variety of veggies for the stem - broccoli, green bean, celery.

St. Patrick, Pray for us!

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Celtic Knot Graham Cookies

This graham flour cookie is a festive treat for St. Patrick's Day or any other Irish saint feast day tea party. 

Celtic Knot Graham Cookies

Ingredients:

2 cups all-purpose flour
1 1/2 cups graham flour
3 tablespoons graham cracker crumbs
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
1 cup brown sugar
1/2 cup molasses
1 large egg
1/2 teaspoon vanilla extract

Directions:

Sift flours, baking soda and salt into large bowl.  Beat butter in another large bowl at medium speed until smooth and creamy, about 2 minutes.  Add brown sugar and beat together. Add molasses and beat until fluffy.  Add egg and beat until well blended.  Reduce speed to low and add vanilla.  Add flour mixture and graham cracker crumbs and beat on low speed just to blend.

Wrap ball of dough in plastic wrap.  Chill until firm, at least 4 hours and preferably overnight.

Sprinkle work surface with flour and roll out 1/2 of dough. Refrigerate unused portion.

Roll lengths of dough into ropes and, working on a parchment-lined baking sheet, twist them into knots as shown.  I printed out a 3 inch celtic knot clipart to use as a template and place under the parchment paper. 

Bake in pre-heated oven (350° F) for 8-12 minutes.  Let cool on pan until firm enough to transfer to wire racks. Sprinkle with powdered sugar. Cool completely.  Makes about 2 dozen, 3-inch knot cookies.

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Honey Sweetened Grasshopper Bars

The Birthday of Saint John the Baptist from Saints: A Year in Faith and Art

There is a great recipe for Grasshopper Parfaits in the archives here at Catholic Cuisine. After making them for the rest of my family, I decided to try and find something that I could enjoy as well for our celebration on the Solemnity of the Birth of Saint John the Baptist since I've been on a strict Autoimmune Protocol (AIP) diet for the past four months.  These Honey Sweetened Grasshopper Bars were perfect and tasted amazing! Cocoa Powder is not on the AIP list of approved foods and it had been a while (113 days to be exact) since I had eaten any chocolate, but so far I haven't noticed any adverse reactions and am hoping that it can remain in my diet as an occasional treat.  This recipe is dairy-free, gluten-free, grain-free, refined sugar-free, seed-free, nut-free and makes a delicious option for those looking for a healthy dessert!

St. John the Baptist, martyred for defending the law of purity, drew strength from his austere and penitential life in the desert. Here is a delicious (and nutritious!) recipe for Honey Sweetened Grasshopper Bars to serve on this Solemnity of the Nativity of St. John the Baptist, recalling Matthew 3:4: “John wore clothing made of camel’s hair and had a leather belt around his waist. His food was locusts and wild honey.”

Honey Sweetened Grasshopper Bars

adapted from Raia's Recipes

Ingredients:

Mint Layer

• 1 large avocado
• 1/4 cup organic raw honey 
• 6 Tbsp coconut oil, melted
• 1 1/2 c. shredded unsweetened coconut
• 1/2 tsp peppermint extract (or a few drops of peppermint oil for AIP)
• dash of salt (I used Real Salt.)

Chocolate Layer

• 1/4 cup coconut oil
• 2 Tbsp organic raw honey 
• 1/4 cup cocoa powder (I used Rapunzel Organic Cocoa Powder. You could also substitute carob powder for a caffeine-free treat that is AIP approved!)
• 1/4 tsp vanilla extract (I used Frontier Naturals Non-Alcoholic Vanilla.)
• dash of salt

Directions:

Mint Layer
1. Line a 9×9 inch baking dish with foil.
2. Place all ingredients in high powered blender (I used my Vitamix) or a food processor. Blend until smooth.
3. Smooth mixture into prepared dish and stick in the freezer while you prepare the chocolate layer.

Chocolate Layer
1. In small saucepan, melt coconut oil and honey over low heat.
2. Remove from heat and stir in remaining ingredients.
3. Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened.
4. Remove from foil and cut into bars.
5. Store covered in the freezer.

Makes approximately 8 servings

Note: These would also make a healthy green treat for St. Patrick's day in March! 

Saint John the Baptist, pray for us! 

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Guinness Caramelized Onion & Irish Cheddar Quiche

We celebrate the feast of St. Brigid of Kildare, 5th century Irish saint, on February 1.  Our family has had chickens almost two years now and I really enjoy having the fresh eggs readily available in our kitchen. I recently learned that St. Brigid, in addition to being a patron of Ireland, is also the patron of poultry farmers. So as "poultry farmers" I thought it would be nice to find an egg dish to celebrate our patron's feast day and found this great recipe chock full of Irish ingredients - Guinness, potato, kale, Irish cheddar.  The Guinness caramelized onions add a tasty zing to this egg abundant dish.  Great for a breakfast or brunch on her feast day or that of other Irish saints. 

Guinness Caramelized Onion & Irish Cheddar Quiche

Ingredients:

1 cup Irish cheddar, grated
1/2 large onion, thinly sliced
1/3 cup Guinness beer
1 cup spinach, chopped  (or combo spinach and kale)
1 small potato, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 eggs
1/2 cup milk
extra virgin olive oil or cooking spray to coat pans

Directions:

Pre-heat oven to 350 degrees.  Saute onions over medium heat in olive oil and cook until tender, about 5-7 minutes.  Pour Guinness into the pan, stir and cover.  Let cook for 15 minutes until liquid is absorbed.  Place diced potatoes in another greased pan, and cook over medium-low heat for 15 minutes. 

In bowl, beat eggs then add milk and mix.  Add cheese, onions, potatoes, spinach (& kale optional), salt and pepper.  Mix together and pour into greased round baking dish or quiche pan. Bake uncovered for 35 minutes, or until the top is golden brown. 

For past St. Brigid day recipes that recognize another of her patronages - dairy farmers - check out these bread recipes, with include buttermilk. Traditional Irish Soda Bread  and St. Brigid's Oaten Bread

St. Brigid, Pray for us!

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Shamrock Frittata

Shamrock Frittata

Adapted from Skinny Taste's Bell Pepper and Potato Frittata and our Zucchini and Sweet Potato Frittata

Ingredients:

• 1 Bag of Trader Joe’s Roasted Potatoes with Roasted Peppers and Onions (or equivalent)
• Olive or Coconut Oil
• 12-18 Eggs (depending on the size - enough to cover the potatoes)
• Salt & Pepper
• 1 Green Bell Pepper (with three lobes for the shamrocks)
• Irish Style Breakfast Sausages (optional)

 

Directions:

Heat oil in a 12" Oven-safe Family Sized Skillet and cook potatoes, peppers and onions according to package directions.

While the vegetables cook, whisk the eggs in a bowl, seasoning with salt and pepper. Add the egg mixture to the cooking veggies.

Cook on low heat until just set, about 10-15 minutes.

Transfer the frittata to the oven and finish baking until golden under a heated broiler.

Serve with Irish style sausages.  This Shamrock Frittata served our family of nine. 

Happy St. Patrick's Day! 

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Shamrock Shortbread

The following recipe was submitted by Hi Cookery in honor of the feast of St. Patrick. Thank you Highlander and Islander!

March 17: Feast Day of St. Patrick

How lucky and blessed are those who can taste some homemade shamrock-shaped shortbread on the Feast Day of St. Patrick. He used a three-leaf clover, which grows abundantly in Ireland, to teach the pagans about the Holy Trinity—God the Father, Son and Holy Spirit—and convert them to Christianity in the fifth century. Inspired by the sweet symbolism, we baked shamrock-shaped shortbread sprinkled with green sugar crystals that sparkle like emeralds from the isle of the Irish patron saint. Honor St. Patrick and his evangelistic efforts and make Celtic-style clover cookies.

May your blessings outnumber


The shamrocks that grow,


And may trouble avoid you


Wherever you go.


~Irish Blessing

Recipe

(Adapted from Irish Culture and Customs)

Ingredients

• 1 cup (2 sticks) butter, softened (we used Kerrygold brand Irish butter)
• 3 tablespoons cornstarch
• 3/4 – 1 cup sugar, granulated white
• 2 cups flour
• green food coloring (we used Wilton brand Leaf Green icing color)
• green sugar sprinkles (we used Wilton brand dark green colored sugar)

Directions

In a large mixing bowl, cream the butter until fluffy. Mix in the cornstarch and sugar and blend well. Gradually mix in the flour until a cookie dough is formed.



Tint with green food coloring to the desired shade. Roll the dough into a ball, place in a covered bowl and refrigerate till firm (about an hour). Divide the dough into two or three smaller pieces. Place between sheets of waxed paper. Roll each to ¼-inch thickness. Cut with shamrock-shaped cookie cutters. Place on greased baking sheet at least an inch apart. Refrigerate for 15 minutes. Re-roll the dough scraps, place between sheets of waxed paper, roll to ¼-inch thickness and refrigerate for another 15 minutes or until firm. Continue cutting out shapes and refrigerating.



Sprinkle the tops of the cookies with green sugar sprinkles. Bake in a preheated oven at 275 degrees F for 30-35 minutes. Remove from the oven and let cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.



Notes

• While this shortbread recipe is tasty, we prefer other sugar cookie doughs that are easier to handle. This one requires lots of chilling time and patience in order for the cookies to hold their shape. They do spread out a little in the oven but the puffiness goes down toward the end of the baking cycle.
• Irish butter is creamier and more yellow than the domestic one. This may have affected the dough being more moist than other recipes.
• Add a little flour to the work surface or waxed paper so the dough does not stick too much.
• Baking time is longer for this recipe because it has a lower heat (275 instead of 350 degrees).
• Search our blog for other shortbread, cookies and other Irish-inspired recipes for St. Patrick’s Day. We also recommended browsing for more feast day food ideas from Catholic Cuisine.

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St. Patrick’s Day Dinner

The following St. Patrick's Day Dinner menu and recipes were submitted by Kathryn Zamudio, and the photos were taken by her husband Miguel. 

St. Patrick’s Day Dinner

Irish Cheddar and Stout

Pot of Gold Soup

Emerald Isle Salad

Corned Beef

Whiskey Glazed Carrots

Champ

Irish Oatmeal-Rye Soda Bread

Shamrock Rolls

Irish Whiskey Parfaits

Chocolate Irish Whiskey Cake

Pistachio Cake

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Irish Cheddar and Stout

2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small brussels sprouts
2 apples, cored, cut into wedges
1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard

Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.

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Pot of Gold Soup

2 tablespoons butter
1 onion, finely chopped
3 medium apples
2 medium butternut squashes (about 3 pounds)
1 cup apple juice or cider
3 cups chicken stock
2 tablespoons brown sugar
1 tablespoon pumpkin pie spice
Salt and pepper

Melt the butter in a saucepan over low heat. Add the chopped onion and saute until soft and translucent. Remove the onion from the heat.
Now set your kids to work peeling the apples while you peel, seed, and chop the squash. Core and chop the peeled apples.
Add the apples, squash, juice or cider, and chicken stock to the onions and bring to a boil. Then lower the heat and simmer partially covered for 25 minutes.
Add the brown sugar, pumpkin pie spice, and salt and pepper. Puree the soup, reheat, and serve. Makes 6 to 8 servings.

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Emerald Isle Molded Salad

3 oz. pkg. lime Jello
1 c. boiling water
9 oz. can crushed pineapple, drained (save)
Juice from pineapple
1 c. sm. curd cottage cheese
1/2 c. whipping cream, whipped
1/2 c. chopped nuts

Dissolve gelatin in boiling water. Add pineapple juice. Chill until slightly thickened. Beat until frothy. Fold in remaining ingredients. Chill until firm in a 1 quart or 1 1/2 quart Pyrex bowl, mold or rectangular baking dish.

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Guinness Glazed Slow Cooker Corned Beef

1 3-5 pound corned beef
pickling spices*
1 bottle/can (12+ ounces) Guinness or other Irish stout
1 small onion, sliced
1 clove garlic, chopped
1/4 cup brown sugar
2 tablespoons grainy mustard
1 tablespoon Worcestershire sauce
salt and pepper to taste

Place the corned beef along with the pickling spices, onion and garlic in a slow cooker/crock-pot, top with the Guinness and cook on low until fork tender, about 8-10 hours.

Set the corned beef aside, strain the solids from the Guinness and juices, place the liquid into a large sauce pan, add the brown sugar, mustard, Worcestershire sauce, salt and pepper, bring to a boil reduce the heat and simmer to reduce by half, about 15-20 minutes.

Cut the fat layer from the corned beef, glaze with the Guinness glaze and bake in a preheated 400F oven until the glaze starts bubbling, about 10-15 minutes.

*if you don’t have a seasoning package combine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled

Carrots with Marmalade-Whiskey Glaze

Nonstick vegetable oil spray
1 cup sweet orange marmalade
1/2 cup Irish whiskey
1/8 teaspoon ground nutmeg
1 tablespoon Dijon mustard
12 carrots, peeled, halved lengthwise
Fresh parsley sprigs

Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.

Toss carrots and 1/4 cup glaze in large bowl to coat. Sprinkle carrots with salt and pepper. Roast until carrots are tender, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley.

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Champ (Mashed Potatoes)

6 -8 unpeeled potatoes
1 bunch green onion
1 1/2 cups milk
4 -8 tablespoons butter
salt & pepper

Finely chop the green onions (white& green tops) and mix with the cold milk.
Bring slowly to a boil and simmer 3-4 minutes, turn off the heat and leave to infuse.

Peel and mash the cooked potatoes and while still hot mix with the boiled milk & green onions. Beat in some of the butter. Season with salt & pepper. Put a knob of butter on top& serve.

You can do this recipe ahead and reheat in a 350F oven, covered with foil until hot (apprx 30 minutes).

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Shamrock Rolls

½ cup scalded milk
¼ cup butter
2 Tbsp sugar
1 ½ tsp salt
½ cup warm water
1 pkg yeast
1 egg
3 cups sifted flour

Combine milk, butter, sugar and salt. Add water. then add yeast (dissolved according to package directions). Mix well. Blend in the egg. Gradually add flour. Mix until dough is well blended and soft. Shape dough into small balls on a well-floured board. Place 3 balls in a greased muffin tin cup. Let rise about 1 ½ to 2 hours in a warm place or until double in bulk.

Brush with melted butter.

Bake in a 350°F oven for 15 to 20 minutes or until done.

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Irish Oatmeal-Rye Soda Bread with Herbs and Walnuts

Nonstick vegetable oil spray
2 ½ cups whole wheat pastry flour
1 cup oatmeal
1 cup rye flour
5 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter, chilled, cut into cubes
1 cup buttermilk
3 tsp chopped fresh thyme
3 Tbsp chopped fresh chives
1 cup toasted walnuts.

Preheat oven to 400°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

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Pistachio Cake

1 16 oz white cake mix
1 3 oz pkg pistachio instant pudding ¾ cup cold water
¾ cup cooking oil
4 eggs
2 tsp almond extract

Stir cake mix with pudding. Add 1 tsp almond extract. Add water and oil to the mix. Then add extract. Add the eggs, one at a time, using low speed of mixer. Beat 5 minutes. Grease a large angel food cake or bundt pan. Bake at 350°F for 45 to 50 minutes. Cool, then remove from pan.

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Oatmeal Lace Cookies

½ cup butter, softened
¾ cup light brown sugar
1 teaspoon vanilla extract
1⅓ cups roalled oats (oatmeal)
⅛ teaspoon salt
Whipped Cream Dipping Sauce
¾ cup heavy cream
¼ cup sour cream
1 tablespoon sugar

Heat oven to 350 degrees F. In a large bowl beat butter and sugar to combine. Add vanilla, beating to combine.
Add oatmeal and salt, mixing to combine.
Drop cookies by level teaspoon on baking sheet, 3-inches apart. Bake 8 minutes or until lacy and flat. Let cool on rack about 3 minutes until just firm. Move to rack to cool completely.
Whipped Cream Dipping Sauce: Whisk heavy cream, sour cream and sugar together until light and holds a soft peak.

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Happy St. Patrick's Day! 

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