The Hancock-Henderson Quill, Inc.
Looking at the calendar I decided to celebrate two major holidays with this week’s article…St. Patrick’s Day and Easter.
Whether you’re a green or an orange Irish (my family are Orangemen), these first two recipes will make everyone feel Irish!
I love to make Rueben Loaf. It looks so difficult but it is amazingly simple. You can make your own bread or you can use ready rise frozen bread.
I would suggest making at least 2 loaves and have friends over to celebrate because you will need extra people around to help you eat the Irish Cream Cake!
This is a recipe shared by Mark’s cousins in Virginia. Wendy and I are two Irish girls who married two German Schmitt boys. We are always trying to squeeze in a little bit of Irish fun into our families.
I’ve also included a couple of simple Easter desserts to share around the family table.
I found the Coconut Cake recipe in a Rachael Ray magazine. Mark and I couldn’t stop eating this moist and simple cake. We ate the whole thing! I would suggest you use the coconut milk as called for in the recipe. Really adds to the flavor. You might be able to substitute whole milk with some coconut extract if you’re in a pinch.
The recipe won’t require the whole can, but I used the remaining milk, mixed with a few eggs and cinnamon to make the dip for French toast.
The :clair Dessert called for a container of frozen whip topping. I prefer whip up my own whip cream with some vanilla and powder sugar for the topping. Either option will work. Enjoy!
3 ¼ to 3 ¾ c flour, divided
1 pkg yeast
1 TBSP sugar
1TBSP butter softened
1 tsp salt
1 c warm water (120-130 degrees)
¼ c Thousand Island dressing
6 oz thinly sliced corned beef
4 oz sliced Swiss cheese
1 can (8 oz) sauerkraut, drained
1 egg white, beaten
Caraway seeds
In a mixing bowl, combine 2 ¼ c flour, yeast, sugar, butter and salt. Stir in warm water; mix until a soft dough forms. Add remaining flour if necessary. Turn out onto a lightly floured surface; knead until smooth, about 4 minutes.
On a lightly greased baking sheet, roll dough to a 14” x 10” rectangle.
Spread dressing down center third of dough. Top with layers of beef, cheese, and sauerkraut.
Make cuts from filling to edges of dough 1 inch apart on both sides of filling.
Alternating sides, fold the strips at an angle across filling. Cover dough and let rise in a warm place for 15 minutes.
Brush with egg white and sprinkle with caraway seeds.
Bake at 400 degrees for 25 minutes or until lightly browned.
Serve immediately; refrigerate leftovers.
Wendy Schmitt, VA
1 pkg white cake mix
1 large pakg instant vanilla pudding
1 ½ c. Irish Cream Liquer
1 c mini semisweet chocolate chips
4 eggs
½ c vegetable oil
Glaze: 2/3 c. Irish Cream Liquer
2 c. confectioner sugar
Preheat oven to 350 degrees.
d blend. Pour into a greased and floured Bundt cake pan. Bake 45 minutes or until cake springs back when lightly touched.
Combine glaze ingredients. While cake is still warm in pan…poke holes in cake. (I use the end a large cutting fork to make the holes) Pour glaze over cake. Allow cake to cool in pan at least 2 hours before removing.
1 stick butter
1 c. water
1 c. flour
4 eggs
3 c. milk
12 oz cream cheese
2 small pkgs instant vanilla pudding
2 c. whipping cream (whipped with vanilla and 3 – 4 TBSP powdered sugar)
Pre-heat oven to 350 degrees. Boil butter and water. Add flour. Stir to form a ball. Cool 1 minute. Add eggs one at a time. Beat with a wooden spoon. Spread into a greased 9 x 13 pan. Bake until brown about 30 -40 minutes. Cool.
Make pudding according to directions on package. Pour over cooled pastry. Spread whipped cream over top of pudding. Lightly drizzle with chocolate syrup.
Rachael Ray Mag Oct 2019
1 stick unsalted butter, melted, plus more for buttering the pan
1 c shredded coconut, plus 1/3 cup for coating the pan (optional)
1 c flour
1 tsp baking powder
¼ tsp salt
¾ c sugar
2/3 c coconut milk, stirred well
2 large eggs, at room temperature
Arrange a rack in the center of the oven; preheat to 350 degrees. Grease an 8-inch round cake pan with 2-inch-high sides with butter. Line the bottom and sides of the pan with parchment paper, then grease the paper (or skip paper and grease the pan..dust with 1/3 c shredded coconut. Tap any excess coconut out of the pan.)
Sift flour, baking powder, and salt into a large bowl. Whisk in 1 c shredded coconut and the sugar. In a small bowl, whisk the coconut milk and eggs. Gradually stir the wet ingredients into the dry ingredients just until blended. Stir in melted butter.
Pour the batter into the prepared pan and smooth the top. Bake 30 to 35 minutes. Let cool 10 minutes.
Run a butter knife around the sides of the pan. Invert the cake onto a wire rack and remove parchment paper. Turn the cake right side up and let cool on the rack. Dust with powdered sugar.
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As their four children pursue dairy careers off the family farm, Natalie and Mark are starting a new adventure of milking registered Holsteins just because they like good cows on their farm north of Rice, Minnesota.
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