Learn how to make Irish snacks for St Patricks Day or any day of the year. You do not have to be Irish to love these treats. When I think of Irish food I think well flavored and green. They don’t always have to be green but they do have to taste good as you will find with the recipes below.
When you learn how to make Irish snacks, you will find some basic ingredients as in other Irish foods. As in all countries or regions, the food is made up from the locally grown available products. The cuisine might be influenced by the dairy raised in an area, locally grown greens and vegetables, the animals raised for meat or maybe a location with access to fishing.
For several centuries potatoes have been the base of many Irish recipes. Now you will find potatoes not only in the main courses but also in desserts, breads, cookies, cakes and candy. Until late in the nineteenth century, meat was only eaten by the wealthy people of Ireland. Some of the traditional Irish dishes might be a variety of lamb stews or beef stews, colcannon and soda breads. In the latter years the Irish have adapted to their cuisine most of the foods that we cook here in the United States.
As I learn how to make more Irish snacks, I found some other very important ingredients are also used. Irish whiskey and Irish cream, made with the whiskey, are used in so many of the desserts and drinks. Even here in the States, Irish cream added to a cup of coffee make it so delicious; almost like a dessert in a cup. There are many great cakes with the addition of the whiskey or beer included in the recipe.
As Irish snacks go, this Irish cream fudge recipe is tops; great anytime or any place. This is so easy to make and a delicious crunchy fudge.
Melt chocolate in double boiler to 110F degrees.
Heat cream almost to a boil but DO NOT BOIL.
Add cream and marshmallow cream to chocolate; beat until smooth.
Stir in 1 ½ cups almonds; spread in 8 inch square buttered pan.
Sprinkle remaining almonds over the top pressing in slightly.
Set to cool and cut into 1 inch squares.
Cream together butter and following 6 ingredients; stir in flour and coconut and blend well.
Drop by small spoonfuls onto lightly greased cookie sheets; top each with piece of nut.
Bake in preheated oven at 325F degrees for 20 minutes.
Move cookies to rack to cool.
This delicious raisin dessert makes a great Irish snack.
Preheat oven to 350F degrees.
To make crust combine and mix butter, flour, sugar and salt.
Pat into 9 X 13 inch pan and bake 10 minutes.
To make filling boil raisins in just enough water to cover for 5 minutes; drain and set aside.
Combine milk, sugar, egg yolks and flour; cook until thickened.
Fold raisin in the egg yolk mixture; stir in the butter and vanilla.
Pour mixture over the baked crust.
To make meringue beat egg whites until peaks form; add sugar gradually.
Spread meringue over filling and bake until light brown.
Due to the importance of potatoes in the Irish cuisine; even in Irish snacks. You will find them included in all types of recipes from candy to potato appetizers.
Sautee onion and kale in butter; mash potatoes adding vegetables and butter.
Whip potato mixture until smooth; season with salt and pepper.
Set aside to cool slightly.
To make crust combine all crust ingredients; knead until smooth.
Divide dough into 12 small balls; press in paper liners in cupcake tins.
Put whipped potato mixture in pastry bag with tip; press mixture into crust lined cups.
Bake in preheated oven at 350F degrees about 20 minutes; place on bottom rack of oven.
Combine all cookie ingredients and blend well; chill dough until firm.
Roll dough out on lightly floured surface; cut with biscuit cutter.
Place on lightly greased cookie sheet; sprinkle tops with granulated sugar.
Bake in preheated oven at 400F degrees about 10 to 12 minutes or until set.
Remove from pan to cooling rack.
Cream butter and sugar together in mixing bowl; beat in egg, water and vanilla.
Combine oats, flour, cinnamon and baking soda; gradually add to the creamed mixture.
Stir in the raisins; dough will be stiff.
Drop by level tablespoonful 2 inches apart on lightly greased cookie sheet.
Bake at 350F degrees for 12 to 15 minutes or until edges are slightly brown.
Remove to wire rack to cool.
Combine and blend flour, baking soda, baking powder and salt; stir in currants and caraway seeds.
Add eggs and yogurt and stir until sticky batter is formed.
On well floured surface knead for 1 minute; shape into a ball and place into well greased baking dish.
Mark a cross in center with a sharp knife; bake for 90 minutes in preheated oven at 350F degrees.
Wait 10 to 15 minutes and remove the Irish snack from baking dish; cool completely on wire rack.
Slice thinly to serve.
This is one of the more popular Irish Snacks.
In a large bowl beat together first 5 ingredients.
In another bowl sift together dry ingredients; stir into liquid ingredients and beat well.
Fold in nuts and apples; spread into 9 X 13 inch lightly greased baking pan.
Bake in preheated oven at 350f degrees for 45 minutes
Combine topping (ingredients below) in heavy saucepan; boil for 2 ½ minutes and pour over hot cake.