Wednesday, December 24, 2008

Cookie Success

Here are the cookie recipes from our annual TT cookie exchange. YUM, YUM! I'm sorry I couldn't get a picture of everyone's cookies!

Butter Cookie Thumbprints
aka Mrs.. Gangel's Thumb Cookies

Baked by Kathy


3/4 lb butter
3/4 cup sugar
2 egg yolks
3 cups flour
Preheat oven at 350.


Cream butter and sugar.
Add egg and mix well.
Add flour and mix well.
Form small balls, place on ungreased cookie sheet and press down with thumb.
Fill indent with jam or jelly.
Bake 10 minutes or until bottom of cookie edge barely browns.

Note from Kathy "At my first wedding shower each guest was asked to bring a favorite recipe as part of the gift. This recipe came from our next door neighbor. I can still remember her having the cookies lined up on her kitchen table as she made them for every xmas season".


Chocolate Chunk Cookies

Baked by Jill

Preparation 15 min / cooking 16 min /yields 12 (1 dozen) cookies.
Note: I made the cookies a little smaller. Recipe doubled made about 3 dozen


1 3/4 cups (10 oz pkg) Nestle' Chocolatier 53 % Cacao Dark Chocolate Chunks, divided (I couldn't find so I used Ghiradelli 60% Cacao Bittersweet Chocolate
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/'2 teaspoon salt
1/2 (1stick) butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Parchment paper


Preheat oven to 325 degrees. Line Baking sheets with parchment paper.

Melt 2/3 cups chunks in microwave-safe bowl on high power (100%) for 45 seconds; STIR. Chunks may retain some of their original shape. Microwave at additional 10 to 15 second intervals, stirring until smooth.

Sift flour, cocoa, baking soda and salt into medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended, about 1 minute. Stir in remaining chunks. Drop dough by level 1/4 cup measure 3 inches apart onto prepared baking sheets.

Bake 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.


Swirled Surprise Cookies

Baked by Theresa


* 2 3/4 cups all-purpose flour
* 1/3 cup quick oats
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup packed brown sugar
* 3/4 cup (1 1/2 sticks) butter, softened
* 1/2 cup granulated sugar
* 2 teaspoons vanilla extract
* 2 large eggs
* 1 2/3 cups (10-oz. pkg.) Nestle Chocolate/Vanilla Swirled Morsels, divided
* 1/2 cup NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels


PREHEAT oven to 375° F.

COMBINE flour, oats, baking soda and salt in medium bowl. Beat brown sugar, butter, granulated sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 3/4 cup SWIRLED™ Morsels. Cover; refrigerate for 30 minutes or until firm.

ROLL dough into 1-inch balls and place on ungreased baking sheets. If dough balls become warm, refrigerate until firm.

BAKE for 8 to 10 minutes or until sides are set. Press 1/2-inch deep and quarter-size wide pockets into centers of cookies with back of small spoon. Fill pockets with remaining SWIRLED™ Morsels while cookies are still warm. Remove to wire racks to cool completely.

PLACE milk chocolate morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead to mix. Microwave at additional 10-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cookies.


Fudgy Bonbons

Baked by Patty


1 - 12oz pkg (2-cups) semi-sweet chocolate chips
1/4 cup butter
1-14oz can sweetened condensed milk
2 cups unbleached flour
1/2 cup finely chopped nuts if desired (I did not use)
1 teaspoon vanilla
60 milk chocolate candy kisses or white & chocolate-striped candy kisses, unwrapped
2 oz. white baking bar or vanilla flavored candy coating (I actually used white make & mold candy waffers)
1 teaspoon shortening or oil


Heat oven to 350 degrees. In a medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well.

Lightly spoon flour into measuring cup; level off. In a medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon of dough around each candy kiss, covering completely. Place 1 inch apart on ungreased cookie sheets.

Bake at 350 for 6 to 8 minutes. Cookies will look shiny but become firm as they cool. Do not overbake. Remove from cookie sheets and cool.

In a small saucepan, combine white baking bar and shortening; cook and stir over low heat until melted and smooth. (If you used the white make & mold waffers, you just have to melt these in the microware. I just put the melted waffers in a baggy and cut a small piece out of the corner and drizzled over the cookies that way.) Drizzle over cookies. Store in tightly covered container. Makes 5 dozen cookies. I had doubled the recipe for the cookie exchange.


Grandma's Old Fashion Oatmeal Cookies Recipe
Baked By Kelly


* 1 cup shortening
* 1 cup brown sugar
* 1 cup white sugar
* 2 eggs well beaten
* 1 Tablespoon vanilla extract
* 1 1/2 cup flour
* 1 tsp salt
* 1 tsp baking soda
* 1 Tablespoon cinnamon
* 3 cups oats (we use Quaker Quick or Old Fashioned. Do NOT use instant.)
* 3/4 cup chopped walnuts (use 1/2 cup if using raisins)
* 1 cup raisins (optional)


Cream shortening and sugars, add eggs and vanilla and beat well.

Sift flour, salt, baking soda and cinnamon. Add to first mixture and mix well. Add raisins and nuts. Add oats last.

Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely.

Makes about 2 dozen cookies.


Kolache Cookies

Baked by Debbie


Cookie Dough:

1 pound butter
1 pound cream cheese
1 pound flour (4 cups)

Nut Filling:

2 pounds walnuts, ground
1 1/2 cups sugar
2 teaspoons vanilla extract
2 egg whites, beaten


Place butter, cream cheese and flour in a mixing bowl and mix by hand. Divide dough into 4 parts and chill. Mix together filling; adding milk gradually, using enough to make a stiff paste. Roll out one part of dough very thin, using powdered sugar instead of flour. Sift it on dough as you roll. Cut crosswise to form 2-inch squares. Place a heaping teaspoon of nut mixture into center of squares. Roll each corner to opposite corner and place on ungreased cookie sheets. Bake at 400 F. for 7 to 10 minutes. (Don't overbake!) Sift with powdered sugar. (These freeze well) (Yields: 200 cookies)


M&M Cookies
Baked by Karen


1 cup packed brown sugar
2 ½ cups all purpose flour
½ cup white sugar
1 teaspoon baking soda
1 cup shortening
1 teaspoon salt
2 eggs
1 ½ teaspoons vanilla extract
1 bag M&M candies


1. In a large bowl, mix sugars, eggs, shortening and vanilla thoroughly. Add flour, salt and baking soda to creamed mixture. Blend well. Add M&M candies.

2. Drop dough by teaspoonful onto cookie sheet.

3. Bake at 350 degrees for 9 to 11 minutes.


Peanut Blossoms
Baked by Lisa


1 ¾ flour
½ cup sugar
½ cup firmly packed brown sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup shortening
½ cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
sugar to roll dough balls in
48 - 60 chocolate kisses


1. Heat oven to 375 degrees
2. In large bowl, combine all ingredients; mix at low speed until stiff dough forms.
3. Shape dough into 1-inch balls; roll in sugar
4. Place 2 inches apart on ungreased cookie sheets
5. Bake at 375 for 10-to-12 minutes or until golden brown.
6. Immediately top each cookie with 1 candy kiss, pressing down firmly so cookie cracks around edge.
7. Remove from cookie sheets.

Makes about 4 dozen cookies.


Peppermint Chocolate Cookies
Recipe from Everyday with Rachel Ray

Baked by Cathy


1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/2 cups confectioners' sugar
1 large egg
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 pinch salt
Two 3.5-ounce bars dark chocolate, finely chopped
1/2 teaspoon vegetable oil
2/3 cup finely crushed peppermint candy canes or candies


1. Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners' sugar until creamy, then beat in the egg. In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.

2. Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch-long cylinder; wrap tightly in the parchment and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.

3. Preheat the oven to 350°; line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20 minutes. Let cool completely.

4. In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth.

5. Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.


Lemon Stars
Baked by Kathi-Anne

Waiting for recipe ...

Enjoy & Happy Holidays from all of us at
Taste Tempters!

Tuesday, December 23, 2008

Holiday Appetizer Recipes

This month was my turn to host Decembers TT outing. Our tradition is to have a cookie swap. The host prepares appetizers, dinner or what ever she has time for. This year I prepared appetizers for our swap....

Marinated Mushrooms

Prepared by Debbie

1 cup water
1 1/2 pounds fresh mushrooms, stems removed
1/4 cup olive oil
1 teaspoon dried thyme
1 teaspoon salt
3 tablespoons fresh lemon juice
3 teaspoons minced garlic
1/2 teaspoon ground black pepper
3 tablespoons dried parsley
1/8 teaspoon onion powder


1. In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain.
2.In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.


BBQ Kielbasa Bites

Prepared by Debbie

  • 1 medium onion, halved and thinly sliced
  • 1 tablespoon butter
  • 1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
  • 1 cup ketchup
  • 1/3 to 1/2 cup packed brown sugar
  • 2 tablespoons Worcestershire sauce

In a large skillet, saute onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is slightly thickened, stirring occasionally.

Note: I doubled the recipe for the cookie swap.

Monday, December 22, 2008

Annual Cookie & Ornament Exchange

Tonight was our annual Taste Tempters cookie & ornament swap. Almost every member was able to attend tonight. Yippy! Everyone is SOooo busy this time of year so it was nice to hang out for a few hours and get a chance to take a breath and enjoy ourselves.

Our appetizers consisted of Mock Swedish Meatballs, BBQ Kielbasa bites, Winter Grape Salad, Marinated Mushrooms, and Fresh Mozzarella, Tomato & Basil Panini.

And the star food of the night was our Christmas cookies .. Butter Cookie Thumbprints, Oatmeal, Fudgy Chocolate Bonbons, Kolache, Chocolate Swirl, Lemon Stars, Peppermint Chocolate Cookies, Peanut Butter Blossoms, and M&M cookies.

I will be posting our recipes soon so check back .....

Sunday, December 21, 2008

Cookie Cookies Cookies !!!

Tomorrow night is out Taste Tempters Annual Cookie & Ornament Swap. My kids couldn't wait so we made a few of our family traditional cookies last weekend.

Granny's Cut-Out Cookies
Cream Together:
1/2 cup butter
1 cup sugar

Blend In:
1 Egg
1/2 tsp vanilla

Sift & Add:
1/2 tsp salt
2 tsp baking powder
2 cup flour

Roll, Cut, and bake on cookie sheet at 350 degrees for 6 to 8 minutes (cooking time depends on how thick you roll out the dough. You want them to be a very light golden color on the bottom). I frost them and then freeze them. They seem to taste better after they freeze.

And you can never have too many Peanut Butter Blossoms:

  • 48 HERSHEY'S KISSES Brand Milk Chocolates
  • 1/2 cup shortening
  • 3/4 cup REESE'S Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Granulated sugar

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Leave us a comment and let us know about your family cookie traditions.

Friday, December 5, 2008

Christmas Cookie Swap

It's that time of year again! Our annual Christmas Cookie & Ornament Swap will be on December 22nd at Deb's house.

What is a cookie swap?

Traditionally the way we do it is that a host will plan and coordinate a cookie swap party and then host a get-together, so everyone can trade packs of cookies. In some cases, everyone brings extra cookies for the swap, and everyone gets to sample the cookies at the swap/party. The host has the option to provide food & drinks for the swap. It can be whatever you have time for!

During our cookie party we also do an exchange of Christmas ornaments with each other. It adds a very nice touch to our gathering and each year we get to hang up or ornaments that we have received from each other over the years.

Want to host a cookie swap?

This is a great way to get a nice variety of cookies without doing all the baking yourself! Check out these places for ideas:
Cooking Light Cookie Swap
Betty Crocker (Take the cookie poll while you're there)
Martha Stewart Cookie Swap
Old Fashion Living
Domino Sugar


What's Paula got cookin'

Old Fashion Living Recipes
Southern Food
Baking Delights (50 Best recipes on the net)

Let us know of any other good cookie recipes websites or blogs out there by leaving a comment here.

Check back after the holidays to see what we baked up for our swap. Happy Holidays!

Wednesday, April 2, 2008

Irish Stew

Prepared by Theresa

1 cup Burgundy or other dry red wine
1 clove garlic, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried whole thyme
3 pounds lean beef for stewing, cut into 1-inch cubes
1/4 cup olive oil
2 (10 1/2 ounce) cans condensed broth, undiluted
6 carrots, scraped and cut into 2-inch slices
12 small boiling onions
6 medium potatoes, peeled

Combine first 6 ingredients; pour over beef in a shallow dish. Cover and refrigerate 8 hours. Drain meat, reserving marinade. Remove and discard bay leaves.Heat oil in a Dutch oven over medium heat; brown beef in oil. Add broth and reserved marinade; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours.Add carrots, onions and potatoes. Cover and cook 30 minutes. Makes 2 1/2 quarts.

Category: Irish Night, Carol's Place March 2008

Irish Chocolate Cake

Prepared by Karen

The "Irishness" of this lovely chocolate cake is thanks not only to the wonderful liqueur used in the filling, but also to a certain, very Irish, ingredient in the cake mixture itself, which contributes to its moistness.

175g/ 6oz self-raising flour
1/2tsp salt
50g/ 2oz dark chocolate
110g/ 4oz butter
175g/ 6oz caster sugar
80g/ 3oz cooked mashed potato
2 eggs, beaten
4tbsp milk

110g/ 4oz dark chocolate
125ml/ 4fl oz double cream
50g/ 2oz icing sugar
3tbsp Irish cream liqueur

Preheat oven to gas mark 5/ 190°C/ 375°F, and grease and line two 20cm/ 8 inch cake tins. Sift flour and salt into a mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water. In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato. Gradually beat in the eggs, adding a little flour with each addition. Fold in the rest of the flour and stir in the milk.

Divide mixture between cake tins and bake for 25-30 minutes or until top is firm but springy to the touch. Remove from oven and after a few minutes, turn out on a cooling rack. While the cake is cooling, make the filling. Melt the chocolate as before, stir in the other ingredients and mix well. Use the filling to sandwich the sponge layers together and coat the top and sides of the cake.

Category: Irish Night, Carol's Place March 2008

Champ or Colcannon

Prepared by Kathy

* 6 to 8 unpeeled baking potatoes, e.g., Russet or Yukon Gold
* 1 bunch scallions (use the bulb and green stem)
* 1 1/2 cups milk
* 4 to 8 tablespoons butter
* salt and freshly ground pepper

Scrub the potatoes and boil them in their jackets. Finely chop the scallions. Cover the scallions with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, then turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and, while hot, mix with the boiling milk and scallions. Beat in some of the butter. Season to taste with salt and freshly ground pepper. Serve in one large or four individual bowls with a knob of butter melting in the center.Champ may be put aside and reheated later in a moderate oven at 350°F. Cover with foil while it reheats so that it doesn't get a skin.

NOTE: Can also be made with any combination or alone with the following:

You can also add chopped boiled green cabbage to make colcannon

Category: Irish Night, Carol's Place March 2008

Irish Coffee Balls

Prepared by Kathy

3 1/2 C vanilla wafer cookie crumbs
1 C finely chopped pecans
1 1/2 cups sifted confectioner's sugar, divided
3 tabespoons instant coffee granules
1/3 C Irish Whisky
1/3 C light corn syrup

In a large bowl, combine the cookie crumbs, pecans, and 1 cup of sugar. Dissolve coffee granules in Irish whiskey in a small cup. Add to dry mixture along with corn syrup, mixing until blended. Shape mixture into 1 inch balls. Roll in remaining sugar. Store in air tight container. Note: Cookies become more flavorful after sitting 2-3 days. Makes about 4 1/2 dozen cookies.

Category: Irish Night, Carol's Place March 2008

Beacan Bruithe (Baked Mushrooms)

This recipe was contributed by Patty. These sure look yummy!!

* Large field mushrooms
* 4 ounces chopped onion
* 4 ounces whole wheat bread crumbs
* 4 ounces suasage meat
* 1 teaspoon chopped sage
* salt and pepper

Wash and peel mushrooms. Remove stalks and discard. Brush mushrooms with melted butter. Fry onions in remaining butter. When tender, mix onion and butter with breadcrumbs, sausage meat, herbs, divide amoung the mushrooms. Place mushrroms in a shallow ovenproof dish, pour 4 tablespoons of water into the bottom of the dish and bake. Serves 4.

Category: Irish Night, Carol's Place March 2008

Irish Mist Salad Dressing

Prepared by Kelly

* 1/4 c. Dijon mustard
* 1/4 c. Irish Mist liqueur
* 3 tbsp. red wine vinegar
* 3 tbsp. honey
* 6 tbsp. vegetable oil
* Salt and white pepper (optional)

Blend all except oil first, then whisk in oil in thin stream. Great on spinach or fruit salad.

Category: Irish Night, Carol's Place March 2008

Monday, March 31, 2008

St. Patrick's Day Reuben Hash

Prepared by Rosanne.
Recipe courtesy of The Rachael Ray Show.

* 1 pound baby white potatoes such as Yukon gold, quartered
* 1 tablespoon butter, plus additional for the toast
* 1 tablespoon extra virgin olive oil (EVOO)
* 1 pound corned beef left over from dinner or thinly sliced from the deli counter, cut or torn into bite-size pieces
* 1 medium onion, chopped
* 1 pack (about a pound) sauerkraut, drained, rinsed and squeezed dry
* 1/4 cup spicy brown mustard (eyeball it)
* 1 cup Guinness beer (eyeball it)
* Salt and freshly ground black pepper
* 2 cups shredded Swiss cheese
* 4 eggs
* 4 slices rye bread, toasted and buttered

Place the potatoes into a large pot and fill it with cold water. Place the pot over high heat and bring to a bubble. Turn the heat down to medium to cook the potatoes until tender but not falling apart, about 10 minutes. Once the potatoes are cooked, drain them and place them back into the pot they were cooked in to dry out for a few minutes.

Place a large, cast iron pan over medium-high heat with 1 tablespoon of butter and 1 turn of the pan of EVOO, about 1 tablespoon. Add the potatoes to the pan and cook them until they start to get golden brown, 4-5 minutes.

Add the corned beef and chopped onion into the pan along with the chopped onion. Cook until the onions are tender, another 3-4 minutes. Stir in the sauerkraut, mustard and Guinness into the pan and cook to heat through, about 2 minutes. Season everything with salt and freshly ground black pepper. Sprinkle the cheese evenly over everything and cover the pan with aluminum foil to melt.

While the cheese is melting, place a medium skillet over medium heat with the remaining tablespoon of butter. Cook the eggs however you or your guests like them (I love mine fried!). When the eggs are finished, remove the foil from the pan and dish the eggs over the pan. Cut the buttered toasts in half and line them up around the pan and let everyone have at it!

Category: Irish Night, Carol's Place March 2008

St. Patrick's Day Grasshopper Cake

Prepared By Jill

* 1 (18 1/4 ounce) box Betty Crocker super moist white cake mix
* 1 1/4 cups water
* 1/3 cup vegetable oil
* 2 teaspoons mint extract
* 3 egg whites
* 12 drops green food coloring
* 1 (16 ounce) jars hot fudge topping
* 8 ounces frozen whipped topping, thawed
* 5 drops yellow food coloring
* Andes mint candies, unwrapped and cut into pieces

Use a 13 x 9 pan. Heat the oven to 350 degrees for a shiny metal or glass plan, 325 for a dark non-stick pan. Grease and flour pan. Make cake mix as directed on the box, using water, oil, egg whites, and 1 1/2 tsp mint extract. Take out one cup of batter and mix in three drops of green food coloring. Pour remaining batter into the pan. Drop green batter into the pan by the spoonful, 12 to 14 spots. Cut through batter with a knife or spatula, making S shaped curves in one continuous motion. Bake 28 to 32 minutes. Cool one hour. Spread Fudge topping over the cake. In a medium bowl, stir the whipped topping and remaining 1/2 tsp of extract. Add 9 drops of green and 5 drops of yellow food coloring. Blend. Spread whipped topping over fudge evenly, and garnish with candy pieces. Store covered in refrigerator.

Category: Irish Night, Carol's Place March 2008

Irish Soda Bread

This is a cake-like soda bread. It is more like a scone.

Prepared By Debbie. Recipe courtesy of

4 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 pint sour cream
1 cup raisins

1.Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans.
2.Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.
3.Bake loaves at 325 degrees F (165 degrees C) for 1 hour.

Category: Irish Night, Carol's Place March 2008

Beef and Barley Cabbage Rolls

Prepared by Debbie.
Recipe courtesy of

2 cups boiling water
1 teaspoon salt
1/2 cup uncooked barley
12 large, whole, outside cabbage leaves
1 pound ground beef
1 can evaporated milk
1/2 cup shredded carrot
2 tablespoons chopped fresh parsley
1 egg, slightly beaten
1/4 teaspoon celery seed
3 tablespoons finely chopped onion
1/4 teaspoon oregano
1 1/2 tablespoons ketchup
1/4 teaspoon pepper
3 tablespoons butter, melted
1 teaspoon lemon juice


In a medium stockpot, bring water and salt to a boil. Add barley and cook until tender, approximately 45 minutes, depending on type of barley used (refer to package). Drain and set aside. In another stockpot, blanch cabbage leaves in boiling water for 1 minute.

In a bowl, combine barley, meat, 1/2 cup evaporated milk, carrots, parsley, egg and seasonings. Mix thoroughly and divide into 12 even portions. Place each portion on stem end of a cabbage leaf and roll up tightly. Fasten with a toothpick. Place rolls in a greased baking dish (13 by 9 by 2 inches). Pour remaining milk over the rolls and bake in a preheated 350 degree oven for 30 minutes or until cooked through, turn rolls over once to help them cook evenly.

Heat butter and lemon juice. Pour over rolls and sprinkle with paprika then serve.

Category: Irish Night, Carol's Place March 2008


Dip appetizer recipe goes here