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St Patrick's Day Desserts

Dessert Recipes

Bailey's Irish Cream Bundt Cake

1 (18.25 ounce) box yellow or chocolate cake mix
1 (3.4 ounce) box instant vanilla or chocolate pudding and pie filling mix
4 eggs
1/2 cup vegetable oil
3/4 cup Bailey's Irish Cream liqueur
Sifted confectioners' sugar or Bailey's Irish Cream
Glaze or Bailey's Cream Cheese Frosting
Small St. Patrick's Day cake decorations (optional)

In a large bowl, combine cake mix, pudding mix, eggs and oil. Beat at medium speed of an electric mixer, scraping down sides of bowl as necessary. Beat in liqueur. Spoon into a greased 10-inch Bundt or tube pan. Bake in a preheated moderate oven (350 degrees F) for about 50 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Cool in pan for 10 minutes, then turn out into a wire rack to finish cooling.

Turn Bundt cake upside-down and tube cake, right side up or upside down as desired. Sift confectioners' sugar over top of cake or drizzle Bailey's Irish Cream Glaze over top and down sides of cake. Or, frost cake with Bailey's Irish Cream Frosting. Garnish cake with small St. Patrick's Day cake decorations, if desired.

Store in an airtight container at room temperature or in the refrigerator. May also freeze cake, tightly wrapped in aluminum foil, for up to 3 months.

Bailey's Irish Cream Glaze:

Yield: enough for 1 (10-inch Bundt cake)

About 1/2 (16 ounce) package confectioners' sugar, sifted
1 tablespoon butter or margarine, at room temperature
3 to 4 tablespoons Bailey's Irish Cream liqueur or as desired

In a deep small bowl, beat confectioners' sugar together, gradually beat in liqueur until desired drizzling consistency is achieved and glaze is smooth.

Variation: Omit Bailey's Irish Cream, add 3/4 cup Kahlua or Amaretto liqueur to batter and use Kahlua or Amaretto in the glaze.

Bailey's Cream Cheese Frosting:

Yield: enough frosting to frost a 9-inch round layer cake or a 10-inch Bundt or tube cake

6 ounces cream cheese or reduced-fat cream cheese, at room temperature
About 2 tablespoon Bailey's Irish Cream liqueur
Pinch of salt
1 (16 ounce) package confectioners' sugar, sifted (about 4 1/2 cups)
1 cup coarsely chopped pecans or English walnuts (optional)

In a medium bowl, combine the first four ingredients, beating until smooth. Gradually add confectioners' sugar, beating until mixture is smooth and fluffy. Add additional cream as needed to achieve desired spreading consistency. Fold in nuts, if desired

Tags: ", bailey's, day', desserts, irish, patrick's, st

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Permalink Reply by L.B. on February 9, 2010 at 12:04pm: Blarney Bars

Makes about 3 dozen bars.

1/2 cup butter or margarine, softened
3/4 cup brown sugar, firmly packed
2 large eggs
1 tablespoon milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup quick-cooking oats
3/4 cup toffee pieces
1/3 cup pecans, chopped

Blarney Bar Icing:
About 4 drops green food coloring
3/4 can (or 3/4 cup) vanilla frosting

Heat oven to 350 degrees F and lightly grease a 9-inch square baking pan.

In a mixing bowl, cream together the butter and the brown sugar. Blend in the eggs, one at a time. Add the milk and vanilla extract, then blend the wet ingredients again.

Sift in the flour, baking powder, and salt. Add the quick-cooking oats and fold in the toffee bits. Add the pecans, and blend the mixture well with a wooden spoon
.

Spread the mixture in the prepared baking pan. Press the mixture firmly into the pan, making sure to form an even surface for your bars.

Bake for about 25 minutes, or until a wooden pick may be cleanly removed from the center of the bars. Cool in the baking pan on a wire rack.

While the bars are cooling, prepare the frosting by blending together the green food coloring and prepared vanilla frosting. Spread an even layer of the frosting over the bars, then cut in a diamond shape to serve.; ▶ Reply to This

Permalink Reply by L.B. on February 15, 2010 at 6:11pm: Bit-of-Irish Cheesecake

Prep Time: 20 min
Total Time: 5 hr 25 min
Makes: 16 servings

1 1/2 cups finely chopped PLANTERS Pecans
2 tablespoons sugar
3 tablespoons butter or margarine, melted
4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup Irish cream liqueur
4 eggs

PREHEAT oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix pecans, 2 tablespoons sugar and the butter; press firmly onto bottom of pan. Bake 10 minutes.

BEAT cream cheese, 1 cup sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add sour cream and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 1 hour 5 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Size-Wise:
This is the perfect dessert for your annual St. Patrick's Day celebration. Since it serves 16, one cheesecake goes a long way in feeding the crowd!

Fun Idea:
Celebrate St. Patrick's Day by garnishing chilled cheesecake with green colored sugar just before serving. Or, sprinkle the green colored sugar over a clover-shaped template placed on top of chilled cheesecake to resemble a shamrock.

Cappuccino Cheesecake in Nut Crust:
Prepare cheesecake filling as directed, substituting 1 tablespoon MAXWELL HOUSE Instant Coffee and 1/4 teaspoon ground cinnamon dissolved in 1/4 cup boiling water for the liqueur.

Recipe and photograph provided courtesy of Kraft Foods - used with permission; ▶ Reply to This