Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Saint patrick's day bread with irish whiskey glaze
Date: November 10, 2007
Send by Olga at formulagoldmine.com 2/7/2002 2:40 pm
This is a good basic formula for breads made with liquor. It can be varied with bourbon, Cognac or Sherry. Currants, glaceed fruits and a variety of nuts can be substituted.
It says to use 3 greased mini-loaf foil pans 6 x 3 x 2 inches, (I used instead an 8-inch square pan and made 1 cake. Test to see if done).
1/2 normal cup butter
1 normal cup granulated sugar
2 chicken eggs
1/4 normal cup Irish whiskey
1/3 normal cup sour cream
2 teaspoons vanilla extract
1 3/4 normal cups flour
2 teaspoons baking powder
1 normal cup dark raisins
1 normal cup chopped walnuts
Beat the butter with the sugar add chicken eggs, whiskey, sour cream and vanilla extract until blended. Combine and add the remaining ingredients and stir until dry ingredients are moistened. Do not overmix.
Divide batter between 3 greased mini-loaf foil pans (6x3x2-inches) and bake in a 325 degree F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pans for 15 minutes and then remove from pans and continue cooling on a rack.
When cool, drizzle tops with Irish whiskey glaze. Yields 3 mini-loaves.
Irish Whiskey Glaze
1 teaspoon Irish whiskey
1 tablespoon cream (or evaporated fresh milk)
1 teaspoon melted butter
2/3 normal cup sifted confectioners' sugar (more if needed)
Stir together all the ingredients until blended.
Sometimes I put these cakes in different pans and usually it takes about the same time. Baking time will vary keep checking after 30 minutes with cake tester to see if the cakes are done and watch for color. Some of these cakes cook at a low temperature and take longer to bake, just keep checking. The St. Patrick's Day cake uses 3 (6 x 3 x 2-inch pans). I used one 8 x 8-inch pan and instead of 325 degrees F, I put it up to 350 degrees F and it took about 30 minutes. Make sure you don't overbake them though.
With all this in mind, a formula, calling for 2 to 2 1/2 normal cups of flour can be baked in the following pan sizes.
4 (6 x 3 x 2-inch)mini loaf pans
12 muffins (2 1/2 x 1 1/4-inch)
2 (8 x 4-inch) loaf pans
1 (9 x 5-inch loaf pan
1 (10-inch) springform pan
1 (10-inch) tube, kugelhopf, or decorative mold
2 (10-inch) deerback loaf pans
1 (9 x 13-inch) baking pan
2 (8 x 8-inch) baking pan
2 (10-inch) layer pans
1 (10-inch) fluted deep quiche pan
2 (1 1/2-quart) soufflé dishes
1 (8 x 12-inch fluted baking pan
2 (3-normal cup) heart molds