SHAMROCK CUTOUT POUND CAKE
My son Gabriel loves surprises inside cakes, like seeing a shamrock when this cake is sliced. Everyone wants to know how it's done. - Angela Lively, Spring, Texas
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 1 loaf (16 slices).
Number Of Ingredients 7
Steps:
- Preheat oven according to package directions. Grease a 9x5-in. loaf pan. Prepare one package cake mix according to package directions, adding food coloring and extract before mixing batter. Transfer to prepared pan. Bake and cool as package directs., Cut cooled cake into 1-in.-thick slices. Cut slices with a 2-1/2-in. shamrock-shaped cookie cutter (save remaining cake for another use). Stand shamrock slices at an angle in a greased 9x5-in. loaf pan., Prepare remaining cake mix according to package directions. Pour batter around and over shamrock slices. Bake and cool as package directs., For glaze, in a small bowl, mix confectioners' sugar, extract and enough milk to reach desired consistency. Pour glaze over cake, allowing some to flow over sides.
Nutrition Facts : Calories 228 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 181mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
SHAMROCK SANDWICHES
Dill and Dijon mustard add zip to the creamy corned beef filling in these party sandwiches. Substitute horseradish for the mustard and garlic powder for the dill for a fun variation. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 35m
Yield about 16 sandwiches.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the corned beef, onion, dill and salt. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread. , Spread 1-2 tablespoonfuls of filling on the bottoms of half of the shamrocks; top with remaining shamrocks. Garnish with dill if desired.
Nutrition Facts : Calories 314 calories, Fat 18g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 783mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.
ALMOST-FAMOUS SHAMROCK SHAKE
Green food for St. Patrick's Day is a purely American tradition - thanks in part to McDonald's. The chain dyed milkshakes green as a promotion in 1970 and is still cranking them out 50 years later. Shamrock Shakes have developed a bit of a cult following. Fans debate the flavor (it's officially vanilla-mint, but some insist there's a hint of lime) and frantically visit multiple locations to get their hands on one. Only certain spots sell them, and only in February and March. If you can't find one, get your fix with this recipe from our test kitchen.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 1 shamrock shake
Number Of Ingredients 0
Steps:
- Combine 3 cups vanilla ice cream, 1/4 cup whole milk, 2 tablespoons vanilla-flavored syrup, 1/4 teaspoon mint extract (not peppermint) and 4 drops green food coloring in a blender. Puree until smooth and creamy, adding 1 to 2 more tablespoons milk if needed. Divide between 2 large glasses. Top with whipped cream and a cherry.
SHAMROCK SURPRISE
Make and share this Shamrock Surprise recipe from Food.com.
Provided by GrandmaIsCooking
Categories Gelatin
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Stir hot water and Jello together until Jello dissolves.
- Stir in ice cream until it melts and blend well.
- Pour into 2 quart dish or mold and chill in refrigerator 4 hours or until set.
Nutrition Facts : Calories 224.4, Fat 7.9, SaturatedFat 4.8, Cholesterol 31.4, Sodium 157.8, Carbohydrate 36.1, Fiber 0.5, Sugar 33.4, Protein 4.2
OREO-SHAMROCK CUPCAKES
These adorable cupcakes deliver on minty flavor and the lucky charm of delicious shamrock shakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake batter as directed on box, stirring food color into batter to desired shade of green. Bake cupcakes as directed. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, mix frosting and peppermint extract. Spoon about 1 cup frosting into decorating bag fitted with 1/8- to 1/4-inch tip. Insert tip into center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upward until cupcake swells slightly and filling comes to top. Repeat with remaining cupcakes.
- Spoon remaining frosting into same bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with Oreo pieces.
Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 20 g, TransFat 0 g
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