Community Blog — St. Patrick's Day
Pot o' Gold Shots
- 1 package lemon or pineapple jell-o
- 1 1/2 c. Water, Divided
- 1/2 c. cold Jameson whiskey
- 1 container Cool Whip (8 oz.)
- Gold sprinkles, for garnish
- 16 rainbow candy belts, each about 1” long
Bring 1 cup water to a boil. Add Jell-o mix, stirring until dissolved. Turn off heat and stir in remaining water and whiskey, then pour mixture into plastic shot glasses, filling each one two-thirds of the way up. Refrigerate until set, 1 hour.
Top with a dollop of Cool Whip or whipped cream. Add gold sprinkles and top with a 1"-long rainbow candy belt, forming it into a semi-circle, like a rainbow. Serve.
- 397g can condensed millk
- 150ml pint Irish Cream Liqeuer
- 450g/1lb Demerara sugar
- 4oz Butter
- 2 tbsp Irish Whisky
1. Grease a 7inch/8cm square tin.
2. Place all the ingredients, except the whisky, into a large non-stick saucepan and heat gently stirring ubtil the sugar had dissolved.
3. Bring the mixture to the boil and simmer for 1- minutes stirring continuously until the temperature reaches 116 - 240C on a sugar thermometer (make sure you stir continuously scraping into the sides of the saucepan or the cream and butter will burn and give you brown specks in your fudge) - don't worry if you dont have a sugar thermometer fill a small bowl with cold water - roll it between your fingers it should form a soft ball. If not simmer and stir for a little longer and try again until a soft ball is formed.
4. Remove the pan from the heat and beat for 5 minutes with a wooden spoon until thickened and slightly grainy. Stir in the whisky and pour into the prepared tin. Allow to cool. When cold cut into squares. Store in an airtight container for 1 month if it lasts that long.
Recipe adapted from Goodtoknow.com
NOTE: This recipe is also in print on our Winter Events Calendar on page 26.
- 30ml of Midori
- 25ml Irish Whisky
- Champagne or Sparkling Wine
Pour the fizz into a flute first, then add the Midori and Whisky to get a lovely Irish green colour.
NOTE: This recipe is also in print on our Winter Events Calendar on page 23.
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon fine salt
- 4 tablespoons unsalted butter, softened to room temperature
- 1/2 to 3/4 cup milk, cream, or a combination – cream makes
- the scones heavier in mouth weight
- Preheat the oven to 400°F.
- Place a baking sheet lined with parchment paper in the oven while it is pre-heating.
- Sift together the flour, baking powder, sugar and salt into a mixing bowl.
- Use your fingertips to work the butter into the dry ingredients until the mixture just holds together.
- Working the mixture as little as possible, add 1/2 cup milk and mix until it forms into a soft, slightly sticky ball.
- Add more milk if needed to reach desired consistency.
- Place the dough on a very lightly floured work surface.
- Using a floured rolling pin, gently roll the dough to a 1-inch thick slab.
- Slice the dough into triangles with a floured knife or dip a biscuit cutter in flour and cut out the individual scones.
- Carefully remove the warm baking tray from the oven and arrange the scones on it.
- Bake 8 minutes, turn the scones over, and bake another 4 to 6 minutes, or until just barely brown.
- Serve with butter, preserves, and freshly whipped cream.
Note: Raisins, currents, dried fruit, dried herbs or chocolate chips can be added just before rolling out, carefully mixing in for a variation of the traditional recipe. Chocolate chips may also be used with a bit of extra sugar - a few Tbsp to make the scones a bit sweeter, if desired.
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