Fun With Mug Rugs and a Few Irish Dessert Recipes

Yes, I have made another mug rug. I have four PIFS to do so I am making mug rugs to put in a package of goodies that I am preparing for each PIF.

I used a lovely snowman fabric for the mug rug and also a mini jelly roll that I had. I put a teapot button to match one of the colours on the mug rug. I won't say whom this is for, but the packages will also have some Irish goodies.

Also, we got some more snow and lots of it. Joe and I just got back from feeding Bobbi a whole bunch of carrots, apples, oatcakes and sugar cubes. He was a happy horse, but the hike took so much longer to complete with us having to walk through all the snow. We are definitely going to have a white Christmas celebration. I know everyone is busy with getting ready for the holidays. I will be posting before Christmas to wish you all a Merry Christmas.

I thought to get you prepared for Christmas, I would give you some wonderful Irish dessert recipes. If you are on a diet, forget about it for just that one day. You will love these...they are so yummy.

Here is the first one . It is called Irish Pudding Parfait with Oatmeal-Walnut Crunch. I have to admit that I am partial to this one, and you will truly love it. It is just so so so good!

Ingredients for Crunch

1 c. old-fashioned oats

3/4 c. all purpose flour
1/2 c. packed brown sugar
2 tsp. instant coffee crystals
1/4 tsp. ground allspice
1/4 tsp. salt
1/2 c. (1 stick) chilled unsalted butter, cut into 1/2 inch pieces
3/4 c. coarsely chopped walnuts

Ingredients for Pudding:
1-1/4 c. chilled whipping cream
12 tbsp. Irish Cream( you know I use Baileys for this one)
3/4 c. packed brown sugar6 large egg yolks
1/4 tsp. ground nutmeg
12 tbsp. dried currants

Preparation:

Crunch:
Preheat oven to 350°F. Combine first 6 ingredients in large bowl. Add butter and rub in with fingertips until mixture forms moist clumps. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes. Cool completely. (Can be made 2 days ahead. Store airtight.)

Pudding:
Combine 3/4 cup cream, 6 tablespoons Irish cream, sugar, yolks and nutmeg in large metal bowl.

Place over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until custard thickens and thermometer registers 160°F, about 8 minutes. Remove from over water and beat until cool, about 8 minutes. Mix in remaining 6 tablespoons Irish cream. Beat remaining 1/2 cup cream in medium bowl to medium peaks. Fold into custard. Cover and chill at least 4 hours or overnight.

Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of six 12 ounce goblets; repeat layering 1 more time. Serve immediately or refrigerate up to 1 hour.

Another really good one is for Christmas Bread Pudding, which is for a microwave, and it is truly easy to make and delicious.

1/2 c. golden raisins

1/2 c. raisins

1/3 c. Bailey's Irish Cream
3/4 c. sugar
1 tbsp. cornstarch
3 c. light cream
4 beaten egg yolks
2 tsp. vanilla
11 slices white bread
10 slices whole wheat bread
1/2 c. whole red candied cherries, halved

In a small mixing bowl combine raisins. In a 1 cup measure, micro-cook Irish Cream, uncovered, on HIGH 45 seconds or until warm; pour over raisins. Let stand 15 minutes.

Meanwhile, for custard, in a microwave safe 1-1/2 quart casserole, stir together sugar and cornstarch. Stir in cream. Cook, uncovered, on HIGH 7 to 9 minutes or till bubbly, stirring every 2 minutes until slightly thickened, then after every 30 seconds. Cook, uncovered, for 1 minute more. Gradually stir about half of the hot mixture into egg yolks. Return all to casserole. Cook, uncovered, on HIGH 30 to 60 seconds more or until edges of mixture are bubbly, stirring once. Stir in vanilla.

Remove crust from bread slices; cut into 1/2 inch cubes (should have about 12 cups); toss bread cubes together in a large bowl.

Grease a microwave silicone pan. Drain the raisins, reserving liquid. Arrange 2 tablespoons of the cherries in the bottom of the tube dish; then sprinkle about 1/4 cup of the drained raisins into the tube dish. Add remaining cherries and raisins to bread cubes. Stir reserved Bailey's Irish Cream into custard mixture. Pour the custard mixture over bread cubes and remaining fruit; toss lightly to mix.

Spoon bread cube mixture into prepared dish. Smooth surface with back of a spoon. Cover with vented microwave safe plastic wrap. Cook on MEDIUM 8 to 10 minutes or until set, giving dish a half turn once. Let cool 5 minutes. Carefully unmold onto a serving plate. Cut into wedges; serve warm with whipped cream or vanilla ice cream. Yield: 12 servings

I will give you a few more Irish recipes next week. Enjoy! Off to do some sewing!