Baileys Irish Cream Brownies

Bailey's Irish Cream Brownies

3 ounces unsweetened baking chocolate
1/2 cup butter
1 cup granulated sugar
2 eggs, beaten
3 tablespoons Bailey's Irish Cream
2/3 cup flour
Dash of salt
2/3 cup semisweet chocolate chips

Melt unsweetened chocolate with butter in microwave and mix well. Cool.

Beat sugar and eggs together in mixing bowl. Add Bailey's Irish Cream and cooled chocolate mixture. Mix well. Stir in flour, salt and chocolate chips. Pour into greased and floured 8-inch square baking pan. Bake at 325 degrees F for approximately 20 minutes (test with wooden pick). Cool completely (about 1 1/2 hours).

Pierce brownies with a wooden pick randomly. Drizzle 3 tablespoons Bailey's Irish Cream over brownies, then frost.

Frosting:
3 tablespoons softened butter
4 tablespoons Bailey's Irish Cream
3 cups confectioners' sugar

In mixing bowl, combine liqueurs and butter. Mix well. Gradually add confectioners' sugar and beat until spreading consistency. Frost cooled brownies.

Day 2 Irish Scones

The secret of making good scones is a quick, light hand when mixing, and a hot oven.
1 Cup self-rising  bread flour
pinch salt
  1TBS butter
1 egg, beaten
  1/4cup + 1TBS buttermilk
egg or milk to glaze (optional)
Makes 8

---

Preheat oven to gas mark 8/ 230°C/ 450°F. Sift flour with salt and rub in butter or margarine. Make a well in the centre and pour in the egg and most of the buttermilk. Mix quickly to form a soft dough, adding a little extra buttermilk if necessary. Turn out onto a floured surface and roll out lightly until 2.5cm/ 1 inch in thickness. Working quickly, cut into 5cm/ 2 inch rounds. Glaze with egg or milk and set on a floured baking sheet. Bake for 15-20 minutes until light brown.
Savory Cheese and Herb Scones
Add 1tsp dry mustard, 50g/ 2oz grated cheese and 2tbsp fresh, chopped herbs to the dry ingredients and proceed as before. After brushing with egg or milk, scatter a little grated cheese on the top of each scone.
Lemon Scones
add 1 Tbs fresh lemon zest and 1 tsp fresh lemon juice to wet ingredients.

A few days late on my First Irish Recipe

Now, I am not claiming this, I have done nothing to it at all. This is a TRADITIONAL IRISH SODA BREAD, there are no raisins- or it would be a spotted dog, there is no sugar or it would be "cake" and there is no yeast, soda bread came about because of shocking- Baking Soda.

Oldest published Irish Soda Bread recipe found to date  NOV 1836 Farmer's Magazine (London) p.328 referencing Irish newspaper in County Down.
A correspondent of the Newry Telegraph gives the following receipt for making " soda bread," stating that "there is no bread to be had equal to it for invigorating the body, promoting digestion, strengthening the stomach, and improving the state of the bowels." He says, "put a pound and a half of good wheaten meal into a large bowl, mix with it two teaspoonfuls of finely-powdered salt, then take a large teaspoonful of super-carbonate of soda,% dissolve it in half a teacupful of cold water, and add it to the meal; rub up all intimately together, then pour into the bowl as much very sour buttermilk as will make the whole into soft dough (it should be as soft as could possibly be handled, and the softer the better,) form it into a cake of about an inch thickness, and put it into a flat Dutch oven or frying-pan, with some metallic cover, such as an oven-lid or griddle, apply a moderate heat underneath for twenty minutes, then lay some clear live coals upon the lid, and keep it so for half an hour longer (the under heat being allowed to fall off gradually for the last fifteen minutes,) taking off the cover occasionally to see that it does not burn.

Rosemary Garlic Braid

Ingredients

• 5 whole garlic bulbs
• 2 teaspoons olive oil
• 1/4 cup minced fresh rosemary or 4 teaspoons dried rosemary, crushed
• 1 tablespoon chicken broth
• 9 to 9-1/2 cups bread flour
• 1/2 cup sugar
• 3 packages (1/4 ounce each) quick-rise yeast
• 3 teaspoons salt
• 1-1/2 cups milk
• 1 cup water
• 3/4 cup butter, divided
• 1 egg
• 1-1/2 teaspoons garlic salt

Directions

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic heads, leaving root end intact. Place cut side up in a small baking dish. Brush with oil; sprinkle with rosemary.
• Cover and bake at 425° for 30-35 minutes or until softened. Cool for 10 minutes; squeeze softened garlic into a bowl. Add broth; lightly mash.
• In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a large saucepan, heat the milk, water and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened.
• Beat in egg and garlic paste until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes
• Turn dough onto a lightly floured surface; divide into thirds. Divide each portion into three pieces; shape each into an 18-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes. 

• Bake at 350° for 15 minutes. Melt remaining butter; add garlic salt. Brush over bread. Bake 10-15 minutes longer or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (12 slices each.)