Trying to find good old irish desserts recipes in the old days and new irish desserts recipes in Ireland .?

Plum Cake





* 1/2 cup butter or margarine, softened


* 3/4 cup sugar + 2 tablespoons sugar (divided use)


* 2 eggs


* 1/2 teaspoon vanilla


* 1-1/2 teaspoons lemon juice


* 1 cup all-purpose flour


* 1/4 teaspoon baking soda


* 1-1/2 cups fresh plums, pitted %26amp; cut into 1/8ths


* 1-1/2 teaspoons cinnamon


* 12 tablespoons whipped cream (optional)





Preheat oven to 350° F.


In a mixing bowl, cream together the margarine and 3/4-cup sugar. Beat in the eggs, vanilla and lemon juice and mix well.


Stir together the flour and baking soda. Mix dry ingredients into the creamed mixture.


Spoon batter into a greased 8” or 9” baking pan. Place the plum slices on top, skin sides down.


Combine cinnamon with 2 tablespoons sugar. Sprinkle mixture over the top of cake.


Bake for about 40 minutes, or until toothpick inserted into center comes out clean.


Remove cake from the oven and let cool for 10 to 15 minutes. Loosen around the edges and remove from pan, turning twice so the plum side faces up.


Top with whipped cream. Serve warm or cold.











Chocolate Irish Cream Truffles





4 1-oz. squares unsweetened chocolate


2-1/2 c. confectioners sugar


6 tbsp. butter, room temperature


1/4 c. Bailey's Irish Cream





In a heavy 2-quart saucepan over low heat, heat 4 squares of unsweetened chocolate, stirring frequently, until melted; cool slightly. Stir in confectioners sugar, butter and 1/4 cup Irish Cream until mixture is smooth and blended. (Mixture will be thick so you may have to finish mixing it with an electric mixer).





Roll truffle mixture into 1-inch balls. Refrigerate for 30 minutes until they set. Roll each truffle in powdered cocoa. Yield: about 20 truffles








Irish Cream Coffee Fudge








3/4 c. butter


3 c. sugar


1/3 c. evaporated milk


1/3 c. Irish Cream


1 tbsp. instant coffee


1 jar marshmallow creme (7 oz)


1 package vanilla chips (12 oz)


1 tsp. vanilla


1 c. chopped hazelnuts (filberts)





In a microwave safe cup, cook Irish Cream on HIGH 30 to 45 seconds until hot enough to dissolve the instant coffee. In a large pan or Dutch oven, on medium heat, melt the butter, add sugar, evaporated milk, Irish Cream and coffee mixture, marshmallow creme, then mix well. Bring to a full boil, stirring constantly, for 5 minutes.





Remove from heat and stir in vanilla chips until completely melted and mixed thoroughly. Stir in the vanilla, then the hazelnuts until mixed well.





Pour into a greased 8-inch square pan and spread evenly. Chill until set and cut into 1-inch squares. Yield: 3 pounds








In addition to the Irish snack recipe above here are some of our very favorite snack recipes for you to try.











Sweet %26amp; Spicy Snack Mix





3 c. plain popped corn


2-1/2 c. mini-pretzels


1 c. pecan halves


1/3 c. packed brown sugar


1/2 tsp. ground cinnamon


1/4 tsp. ground red pepper


1/4 c. butter





Place butter, brown sugar, cinnamon and red pepper in a 4 quart microwavable bowl. Microwave at HIGH 1-1/2 minutes or until bubbly. Remove from oven; stir in remaining ingredients and mix well. Microwave at HIGH 1 to 2 minutes.





Remove from oven and stir to coat mixture evenly. Spread out on waxed paper and cool completely. Yield: 6 cups





Instructions to give as a 'Gift in a Jar': Layer the popped corn, the pretzels and pecans in any order in a 2-quart storage jar. Place the brown sugar, cinnamon and red pepper in a small plastic twist tie bag and place in the top of the jar. Close with cover. The butter, which is not provided in the jar, is put into a bowl with the spices and microwaved, then mixed with the other ingredients. Don't forget to give the recipient instructions to prepare the recipe.











Chunky Fruit %26amp; Nut Fudge





3/4 Cup butter


3 Cups sugar


2/3 Cup evaporated milk


1 Jar marshmallow creme (7 oz)


1 Package milk chocolate chips (12 oz)


1 Teaspoon vanilla


1 Cup chopped peanuts


1 Cup raisins





In a large pan or Dutch oven, on medium heat, melt the butter, add sugar %26amp; evaporated milk, then mix well. Bring to a full boil, stirring constantly, for 5 minutes.





Remove from heat and stir in chocolate chips until completely melted and mixed thoroughly. Stir in the vanilla, then the peanuts and raisins until mixed well.





Pour into a greased 9 or 10 inch square pan and spread evenly. Chill until set and cut into about 1 inch squares. Yield: 3 pounds











Mom's Summer Cracker Jack





This is another recipe from my mother's collection. I remember her making it from the time I was a small child. It was a real treat for my sisters and I, but everyone else loved it, too.





1 1/2 Cup granulated sugar


3/4 Cup light corn syrup


3 Tablespoons cinnamon drops candy, crushed


3/4 Teaspoon salt


1/2 Cup strained orange juice


2 Tablespoons butter


3 Quarts plain popcorn with no additivesCandy Thermometer





When making many types of candy, a candy thermometer trackingis a must. You have to bring it to the exact temperature or your result may be either too hard or too soft.





Mix sugar, syrup, cinnamon drops, salt and orange juice in a heavy saucepan. Heat slowly until the sugar is dissolved, stirring frequently. Bring to a rapid boil, cook to 248 degrees on a candy thermometer or to the firm ball stage when tested in cold water.





Remove from the heat and stir in butter. Place the popcorn in an extra large bowl. Slowly pour syrup over the corn, tossing with a spoon until coated evenly. Spread out on waxed paper, keeping the corn well separated. Cool completely.Trying to find good old irish desserts recipes in the old days and new irish desserts recipes in Ireland .?
There are a lot of recipes on this site below.