Seasonal Recipes from the Southlake Y!
Irish Potato Soup
Ingredients
1/2 cup unsalted butter
1 medium onion, thinly sliced
3 leeks, sliced
3 large baking potatoes, peeled and cut into 1/4-inchthick slices
3 (14 1/2-ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon pepper
Toppings: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh
chives
Preparation
1. Melt butter in a large saucepan over low heat; stir in onion and leek. Cover
and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in
broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30
minutes or until potato is tender. Remove from heat, and cool slightly.
2. Process soup in batches in a blender until smooth, stopping to scrape down
sides; return to saucepan, and cook over medium heat until thoroughly
heated. Serve with desired toppings.
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Reserved.
Irish Bread
Ingredients
3 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup shortening
1/4 cup butter or margarine
1 cup raisins
1 1/4 cups milk
2 large eggs
1 tablespoon white vinegar
Preparation
1. Combine first 4 ingredients in a bowl. Cut shortening and butter into flour
mixture with a pastry blender or fork until mixture is crumbly. Stir in raisins.
2. Whisk together milk, eggs, and vinegar; add to flour mixture, stirring just
until moistened. Pour batter into a greased 10 1/2-inch cast-iron skillet.
3. Bake at 350° for 35 to 40 minutes.
NOTE: Bread also may be baked in 2 greased 8-inch round cakepans for 30 to 35
minutes.
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Reserved.
Irish Bread Pudding with Caramel-Whiskey
Sauce
Ingredients
1/4 cup light butter, melted
1 (10-ounce) French bread baguette, cut into 1inch-thick slices
1/2 cup raisins
1/4 cup Irish whiskey
1 3/4 cups 1% low-fat milk
1 cup sugar
1 tablespoon vanilla extract
1 (12-ounce) can evaporated skim milk
2 large eggs, lightly beaten
Cooking spray
1 tablespoon sugar
1 teaspoon ground cinnamon
Caramel-Whiskey Sauce
Preparation
1. Preheat oven to 350°.
2. Brush melted butter on one side of French bread slices, and place bread,
buttered sides up, on a baking sheet. Bake bread at 350° for 10 minutes or
until lightly toasted. Cut bread into 1/2-inch cubes, and set aside.
3. Combine raisins and whiskey in a small bowl; cover and let stand 10
minutes or until soft (do not drain).
4. Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large
bowl; stir well with a whisk. Add bread cubes and raisin mixture, pressing
gently to moisten; let stand 15 minutes. Spoon bread mixture into a 13 x 9inch baking dish coated with cooking spray. Combine 1 tablespoon sugar
and cinnamon; sprinkle over pudding. Bake at 350° for 35 minutes or until
set. Serve warm with Caramel-Whiskey Sauce.
Note: Substitute 1/4 cup apple juice for the Irish whiskey, if desired.
© 2017 MyRecipes.com is part of the Time Inc. Food Collection and the Time Inc. Lifestyle Network. All Rights
Reserved.
Coffee Cake Pound Cake
Ingredients
PECAN STREUSEL
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup butter
3/4 cup chopped pecans
POUND CAKE BATTER
1 cup finely chopped pecans
1 cup butter, softened
2 1/2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8-oz.) container sour cream
2 teaspoons vanilla extract
1/4 cup firmly packed brown sugar
1 1/2 teaspoons ground cinnamon
Preparation
1. Prepare Pecan Streusel: Combine first 3 ingredients in a
bowl. Cut in butter with a pastry blender or fork until
mixture resembles small peas. Stir in 3/4 cup pecans.
2. Prepare Pound Cake Batter: Preheat oven to 350°. Bake
1 cup pecans in a single layer in a shallow pan 5 to 7
minutes or until lightly toasted and fragrant, stirring
halfway through. Cool 20 minutes. Reduce oven
temperature to 325°.
3. Beat butter at medium speed with a heavy-duty electric
stand mixer until creamy. Gradually add granulated sugar,
beating until light and fluffy. Add eggs, 1 at a time,
beating just until blended after each addition.
4. Stir together flour and baking soda; add to butter mixture alternately with sour cream,
beginning and ending with flour mixture. Beat at low speed just until blended after each
addition. Stir in vanilla.
5. Pour half of batter into a greased and floured 10-inch (12-cup) tube pan. Stir together
toasted pecans, brown sugar, and cinnamon; sprinkle over batter. Spoon remaining batter over
pecan mixture; sprinkle with Pecan Streusel.
6. Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick
inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from
pan to wire rack, and cool completely (about 1 hour).
© 2017 MyRecipes.com is part of the Time Inc. Food Collection and the Time Inc. Lifestyle Network. All Rights
Reserved.