Irish Tea Cakes

♣ Irish ♣ Tea Cakes
Ingredients:
3 eggs, separated and at room temperature
1/2 cup sugar
2/3 cup sifted cake flour
a pinch or 1/8 tsp. cream of tarter
1 teaspoon pure vanilla extract
4 tablespoons melted butter, cooled
Method:
Preheat oven to 350° F. Grease and flour 12 muffin cups.
Beat egg yolks for 1 minute.
Gradually add sugar and continue beating for 4 minutes.
Beat egg whites until foamy.
Add a pinch of cream of tartar.
Beat until stiff peaks form.
Lightly fold 1/3 of whites into the yolk mixture. Then fold in flour and egg whites by thirds.
Add butter, mixing gently until blended thoroughly.
Spoon into prepared muffin cups, filling half full.
Bake for 15 minutes in a pre-heated 350° F oven.
Cool in pan for 10 minutes then turn out onto a rack.
Filling:
1 cup heavy whipping cream
1/4 cup powdered/confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 cup orange marmalade
Method:
Whip cream and sugar until stiff. Add vanilla and marmalade. Use a whisk to blend.
To assemble the tea cakes, cut a small circle about an inch deep into the top of each cake. Fill hole with 1 tablespoon of whipped cream mixture. Cut top in half and place each side, centers touching, onto the top covering the cream. Dust with powdered sugar and garnish with a green cherry.

Sarah's Peanut Butter Fudge

Sarah's Peanut Butter Fudge



Ingredients:
2-1/2 cups sugar
1/2 stick butter or margarine
1 can (5 oz) evaporated milk
1 Jar (7 1/2oz) marshmallow Fluff
3/4 tsp. salt
9 oz peanut butter (creamy or chunky)

Method:
Grease a 9 inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Over medium heat, bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in peanut butter until blended. Turn into greased pan and cool.Makes 2-1/2 pounds.Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. The softball test can be found in any cookbook.

Charlies Chocolate Crinkle Cookies

Charlies Chocolate Crinkle Cookies




Ingredients:
3/4 cup butter, melted
1/2 cup unsweetened cocoa powder
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 6 ounce bag semi-sweet chocolate chips
3/4 cup confectioners' sugar
Method:
1. In a large bowl, mix the melted butter, cocoa powder and sugar; beat in the eggs and vanilla extract.
2. In a medium-sized bowl, stir the flour, baking powder, baking soda and salt.
3. Slowly mix in the wet ingredients, then stir in the semi-sweet chocolate chips.
4. Refrigerate for 2 hours or overnight.
5. Preheat the oven to 350 degrees F.
6. Form the dough into 1 inch balls and roll in confectioners' sugar.
7. Bake on an ungreased baking sheet for 12 minutes.

Gingery Ginger Cookiez

Gingery Ginger Cookiez

Ingredients:

2 tablespoons boiling water
1 teaspoon baking soda
8 tablespoons (1 stick) butter, softened
1/2 cup plus 6 tablespoons granulated sugar, divided
1/4 cup molasses
1 large egg
3/4 teaspoon ground ginger
1/4 teaspoon nutmeg(optional)
1/4 teaspoon cinnamon
2-1/4 cups all-purpose flour
Note: I like to add thin slivers of candied ginger.
Method:
Combine boiling water and baking soda in a small bowl and stir until baking soda is disolved.
Mix butter, 1/2 cup granulated sugar, molasses, egg, baking soda mixture, ginger, nutmeg, cinnamon and flour in a large bowl until well blended.
Cover dough and chill for 4-6 hours.
Preheat oven to 350 degrees F.
Roll dough on a floured surface to 1/8 inch thickness.
Cut with your favourite cookie cutters.
Arrange cookies on nonstick baking sheets.
Sprinkle with remaining sugar.
Bake for about 8-10 minutes or until lightly browned.
Leave on cookie sheets to cool for approximately 2 minutes.
Remove from cookie sheets to wire racks to complete cooling.

Mini Ricotta Puffs

Mini Ricotta Puffs
In Italy these are called Sfingi.
Ingredients:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
a pinch OR 1/8 teaspoon salt
4 large eggs
1-1/2 teaspoons pure vanilla extract
Note: You can substitute Frangelico for the vanilla extract.
1 lb. ricotta cheese
1 quart canola oil for frying
Note: You might require more oil depending on the size of your pan or deep fryer
Glaze:
1-1/4 cups honey
2 tablespoons water
Confectioners' sugar for sprinkling on top
Method:
Sift flour, baking powder, sugar, salt, and cinnamon into a medium bowl.
In another bowl, beat eggs and vanilla with a fork or electric mixer for approximately 30 seconds.
Add ricotta cheese and continue to beat on medium speed until well blended (about 2 minutes).
Add flour mixture to ricotta cheese mixture, 1/4 cup at a time and continue to beat until all flour is incorporated into batter. Be careful not to overbeat. Batter should be thick.
Heat oil to 375 degrees.
Drop batter by rounded teaspoonfuls into oil, about 4 - 5 at a time.
Fry until puffed to a golden brown. They will double in size.
Remove with a slotted spoon when finished. About 3 - 4 minutes each. They usually flip over on their own.
Heat honey with the water in the microwave for about 1 minute. Stir and heat again for 30 seconds. Pour into a shallow bowl and roll each little cheese puff to coat. Place on a platter for serving and drizzle more honey over top and sprinkle with confectioners' sugar.
This recipe should make approximately 2 to 2-1/2 dozen.
If you have any leftovers, they can be stored in the fridge and reheated in a 350 degree F. oven.

Peanut Butter Balls

	These bite-sized yummy sweets are so easy and so popular on any cookie plate. Prep: 25 minutes Cook: 5 minute Makes: 50

Ingredients:

2 cups smooth peanut butter
1/2 cup (1 stick) butter at room temperature
1 pound powdered sugar
3 cups Rice Krispies cereal
18 ounces (1-1/2 bags) semi-sweet chocolate chips

Directions:

Beat peanut butter and butter together with an electric hand mixer until creamy.
Add powdered sugar and mix again.
Stir in Rice Krispies and refrigerate for 2 hours.
Roll dough into balls and place on a cookie sheet lined with waxed paper.
Freeze the peanut butter balls.
Melt chocolate in a double boiler and dip the peanut butter balls into the chocolate until completely covered.
It is easier to work in small batches and keep the rest in the freezer until ready to use.
These are easier to handle when still frozen.
After dipped in chocolate, set each on the waxed / parchment paper again and either allow them to set on their own or freeze again to set faster.
Makes approximately 50.