St. Patrick's Green recipes

We had a GREAT turnout last night! So many people and some very yummy eats.

Sybil brought: RUSTIC SPINACH PIE from PuffPastry.com

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 tablespoons butter
2 medium carrots, chopped (about 1 cup)
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 pouch dry onion soup and recipe mix
1/4 teaspoon ground black pepper
4 eggs, beaten
1 cup whipped cottage cheese
1/2 cup crumbled feta cheese

Heat the oven to 375°F. Lightly grease a 9-inch springform pan.

Heat the butter in a 12-inch skillet over medium heat. Add the carrots and cook for 3 minutes, stirring often. Stir in the spinach, soup mix and black pepper and cook for 2 minutes or until the spinach is tender, stirring often. Remove the skillet from the heat.

Beat the eggs, cottage cheese and feta cheese in a large bowl. Stir in the spinach mixture. Cover and refrigerate for 20 minutes.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into the bottom and up the sides of the pan, leaving the excess pastry draped over the sides of the pan. Spoon the spinach mixture into the pan. Fold the excess pastry in over the filling.

Bake for 45 minutes or until set. Let the pie cool in the pan on a wire rack for 20 minutes.

AND

CUPCAKE POPPERS from BettyCrocker.com

Cupcakes
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/4 teaspoon each gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

Frosting
1 1/2 cups marshmallow creme
3/4 cup butter, softened
1 1/4 cups powdered sugar
Gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

Heat oven to 350°F. Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup each. Make 5 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well.

Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.

Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.

In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 small bowls, about 1/3 cup each. Using the same 5 food colors, lightly tint frosting in each bowl to match the cupcake colors.

Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops. Store loosely covered.

Karen brought: FROSTED CREAM CHEESE SUGAR COOKIES
1-1/2 cups sugar
1 cup butter, softened
8 oz cream cheese, softened
1 egg
1/2 tsp almond extract
1 tsp vanilla
1/2 tsp baking soda
1 tsp baking powder
2-1/2 cups all purpose flour

In a large mixing bowl beat the butter, cream cheese, sugar and egg until nice and frothy (about 4 minutes). Add the vanilla and almond extract and beat for 1 minute or more.

In a small bowl, combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated. Add the flour mixture to the butter mixture and beat for about 2 minutes. Press the dough into a large jelly roll (sheet) pan. Bake at 350 degrees for 20 minutes. Let the pan cool completely.

FROSTING:
1/2 cup butter, softened
4 oz cream cheese, softened
3-1/2 cups powdered sugar (or more)
1 tsp vanilla
Food coloring or icing paste

Sprice brought: AUTHENTIC IRISH SODA BREAD from FamilyFun.com

Ingredients
2 cups white flour
2 cups whole wheat flour
1/2 cup sugar
2 tsp. baking soda
1 tsp. salt
4 tbsp. butter, chilled
1 cup raisins
1 1/2 cups buttermilk or plain yogurt

Heat the oven to 350 degrees. In a bowl, combine the dry ingredients.

Cut in the butter until it is pea-sized. Stir in the raisins and buttermilk or yogurt. Turn the dough onto a floured surface, knead 1 minute, and shape into a disk.

Cut an "X" in the top and bake on a greased baking sheet for 45 to 50 minutes. Makes one 8-inch-wide loaf.

Sherry brought: DOUBLE PISTACHIO CAKE from her friend, Gwen Young

CAKE:
1 yellow cake mix
1 (4 serving) pkg Jell-o instant pistachio pudding mix
3 eggs
1/4 cup oil
1 cup club soda
1/2 cup chopped nuts

Blend all ingredients, beat at medium speed for 2 minutes. Pour into greased and floured pans.. Bake at 350 degrees for 45-50 minutes. Cool pan for 15 minutes. Frost and garnish with additional nuts and coconut.

FROSTING:
1 pkg Jell-o pistachio pudding
1 envelope dream whip
1-1/2 cups milk

Combine and beat for 5 minutes.

Memory brought: GRINCH BREAD from Food.com

1 (18 1/2 ounce) package yellow cake mix
4 eggs
1/4 cup vegetable oil
2 tablespoons water
1 (3 ounce) package instant pistachio pudding mix
1 cup sour cream
1/2 cup maraschino cherry
1/2 teaspoon green food coloring
1/2 teaspoon ground cinnamon
2 tablespoons white sugar

Preheat oven to 350 degrees F. Grease and flour two 9 x 5" loaf pans. Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring. Pour into prepared pans. In a small bowl, stir together cinnamon and sugar. Sprinkle tops of loaves with mixture. Bake for 45 minutes. Cool.

Mary brought: Fried Cabbage from her friend, Sarah Degener

1 head cabbage, cored and chopped into chunks
6 slices bacon, uncooked, chopped
1 whole onion, chopped
Chicken bouillon powder
Cayenne pepper

Fry bacon on medium heat until done. Add onion and saute until barely clear. Add cabbage and saute until limp. Sprinkle mixture with the chicken bouillon and stir. Add cayenne pepper to taste. Simmer until cabbage is tender, stirring frequently.

DeeAnn brought: HOT REUBEN POT PIE from Pillsbury.com

1can (14 oz) sauerkraut, drained
1/2cup chili sauce
1/4cup mayonnaise
1lb sliced corned beef (from deli), cut into 1/2-inch strips
1can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits 1cup shredded Swiss cheese (4 oz)

Heat oven to 375°F. Spray 2-quart round casserole with cooking spray.
Spread sauerkraut evenly in bottom of casserole.
In medium bowl, stir chili sauce and mayonnaise until blended.
Add corned beef; toss until evenly coated. Spoon over sauerkraut. Cover; bake 30 minutes.

Meanwhile, separate dough into 10 biscuits; cut each biscuit crosswise in half. Arrange biscuit pieces over partially baked casserole. Bake uncovered 18 to 20 minutes or until biscuits are golden brown. Sprinkle cheese over top. Bake 3 to 5 minutes longer or until cheese is melted.

Irene brought:

Julie brought: IRISH RHUBARB CAKE from ebfarm.com

Filling:
1 pound trimmed rhubarb, cut into 1/2-inch slices
3/4 cup (packed) light brown sugar
1 teaspoon grated orange zest

Dough:
3 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 cup sugar plus 2 tablespoons as garnish
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small cubes
1 teaspoon grated orange zest
3/4 cup buttermilk
1 large egg, separated

Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Butter a 10-inch deep-dish pie plate and set aside.

Combine the rhubarb, sugar, and orange zest in a bowl and stir to blend. Set aside at room temperature while you make the scone dough.

Place the flour, baking powder, sugar, and salt in a large bowl and whisk to blend. Add the butter and cut it in with a pastry cutter or with your fingers, breaking up the butter until the mixture resembles coarse meal.

In another small bowl, whisk together the orange zest, buttermilk, and egg yolk. Set the egg white aside for the garnish.

Add the liquid ingredients to the bowl with the dry mixture and stir until just combined. Gather the dough in your hands and squeeze it lightly to form a cohesive mass. Don't overwork the dough or your scone cake will be tough.

Lightly flour a work surface and divide the dough in half. Pat one half into a flat disk, then roll it out into a 12-inch circle. Transfer the dough to the prepared pan. Add the rhubarb mixture, including any juices. Pat the remaining piece of dough into a flat disk, and roll it into a 12-inch circle. Transfer the dough to the pie plate, arranging it atop the rhubarb filling. With a knife or scissors, cut the edges of the top and bottom pastry rounds so they are even with edge of the pie plate. Press the edges together to seal the dough. Alternately, you can wet the edge of the bottom pastry and then press the top layer against it to adhere. Avoid creating a thick, bulky crust.

Cut 3-4 slits in the top dough to allow steam to escape during baking. Lightly whisk the reserved egg white with a teaspoon of cold water, and brush some of the egg wash over the top crust. Sprinkle the wet crust with the 2 tablespoons of sugar.

Bake until the cake is golden and the rhubarb is tender when pierced with the tip of a knife, 40 to 50 minutes. Remove the cake from the oven and let it cool on a wire rack for at least 15 minutes before serving. Cut the cake into wedges and serve warm.