Thursday, March 12, 2009

Erin go Bragh!!

Irish recipes are the theme for this weeks recipe swap at LifeasMom. And seeing that we're a big Irish family and I'll be having an Irish meal here on Saturday after our St. Patrick's Day parade, I thought I'd share what I'll be making for dessert.

Irish Vanilla Sponge Cake

1-1/4 c. sifted cake flour *
1/2 c. sifted powdered sugar
3/4 tsp. baking powder
6 eggs at room temperature
2 tbsp. cold water
1 tsp. vanilla
1/8 tsp. salt
1 c. granulated sugar

Oven: 335°

Sift cake flour, powdered sugar and baking powder together; set aside. Beat the eggs with water until light and fluffy, about 5 minutes; add vanilla and salt. Gradually beat in the granulated sugar. Add 1/4 of the flour mixture at a time, blending well after each addition.
Pour batter into a 10-inch round cake pan sprayed with cooking spray. Bake at 335° for 35 to 40 minutes or until toothpick comes out clean. Cool in pan on wire rack for 10 minutes, then invert onto wire rack to cool completely.

Frost with Buttercream frosting.

* Easy substitute for cake flour: If you need 1 cup of cake flour, put 2 tbsp. of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with all-purpose flour and level top. Repeat process to get two cups.
If you only need 1/2 cup of cake flour, put 1 tbsp. cornstarch in bottom of 1/2-cup measuring cup, then fill and level as above.
If you only need 1/4 cup of cake flour, put 1-1/2 tsp. cornstarch in bottom of 1/4-cup measuring cup, then fill and level as above.

And on St. Patrick's Day I will be making Shepherd's Pie...

Shepherds Pie

(this has been passed down through my family for generations...from my great grandmother from Ireland. Nothing is written or actually measured and through the years it has changed from lamb stew meat to ground beef, and other things have been omitted/changed) This is our family's favorite version.

1-2lbs. cooked and drained ground beef (depending upon how large your crowd is) cooked with a little onion powder for added flavor
1 bag frozen corn (or 1 can drained corn and 1 can creamed corn)
Mashed potatoes (when I make this from scratch I use the amount equivalent to two prepared pouches of instant...such as Betty Crocker)
3 slices of american cheese (or 1 cup shredded cheddar)
parmesan cheese

In greased baking dish layer ground beef, then corn, then top with mashed potatoes. Dot potatoes with butter, top with cheese, and sprinkle with parmesan). Bake at 350° for 45 mins or until brown and bubbly on top.


  1. Now I know what I'm making for dessert next week. Thank you!

    (And thanks for sticking to the theme, too)

  2. Your shepherd's pie is very similar to a traditional French Canadian dish add one chopped onion to the beef while browning the beef, omit the cheese and top the potato topping with dots of butter and paprika I will have to try your Irish version as well.