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Step 1
To bake an apple pie, peel and core about six large Granny Smith or other variety of apples before slicing and filling the bottom crust of a 9-inch glass or ceramic pie dish. Sprinkle 3 tbsp. brown sugar, 1/4 tsp. ground cloves and 1 tsp. cinnamon over the sliced apples. Add grated lemon peel or 1/2 cup quince marmalade for more flavor. Slowly pour 1/4 cup of water over the apples, cover with top pie crust, and bake for 45 minutes at 400 degrees F.
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Step 2
Serve Irish brown bread (soda bread) with butter and jam or fruit preserves. To make: Mix 3 cups whole-wheat flour, 1 cup bran, 1 cup black molasses, 2 cups sour milk, 1 tsp. salt and 2 tsp. baking soda. Divide and shape bread dough into two round loaves before placing on a floured baking sheet. Bake at 400 degrees F for 30 minutes; reduce heat to 350 degrees F and bake for another 15 minutes or until bread is brown and crusty.
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Step 3
To make Irish apple cake, mix 1 cup flour, 1 tsp. baking powder and 1/2 cup sugar in a large bowl. Cut up 1/2 cup butter; peel and slice four medium apples to add to the mixture. Stir in one beaten egg and enough milk to make a stiff batter. Pour cake batter into a greased cake pan, and bake for about an hour at 375 degrees F. Sprinkle sugar on top of the cake, which is traditionally served with cream or hot custard.
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Step 4
To make bread pudding, blend three eggs, 2 cups milk and 4 tbsp. sugar in a large bowl. Fold in half a loaf of stale bread cut into 1-inch cubes, 2 tbsp. raisins and 2 oz. Irish whiskey. You also can add chopped nuts or fruit to the batter. Once the ingredients are well mixed, let stand until the bread has absorbed most of the batter. Pour into a buttered 1 1/2-quart casserole dish and bake at 350 degrees F until golden brown, usually about 40 minutes. This makes a tasty dessert served warm with vanilla ice cream.
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Step 5
For a light and tasty Irish whiskey pie, combine one package unflavored gelatin, 1 tbsp. sugar and 1/4 tsp. salt in a saucepan. Separate two eggs and beat the yolks slightly before adding to the gelatin mixture, along with 2/3 cup light cream and 1/4 cup Irish whiskey. Cook over low heat until the mixture thickens a little. Stir in 1 tbsp. mint jelly. Chill the mixture in the refrigerator until it thickens. Beat egg whites and 1 tbsp. sugar with a wire whisk until stiff peaks form. Fold meringue and 2 cups whipped topping into the custard mixture. Don't forget to add a few drops of green food coloring. Pour the mixture into a baked pie crust and garnish with more whipped topping. Refrigerate until firm.
