Wednesday, March 16, 2016

Irish Oatmeal Pancakes to Corned Beef to Irish Coffee...and Plenty In Between!

Our authors have wonderful St. Patrick’s Day recipes to share—everything from hearty stick-to-your-ribs corned beef to yummy sweet treats to satisfying Irish coffee to round out your meal. Enjoy!

*If you'd like a copy of a FREE recipe booklet containing all of these recipes, be sure to visit on Friday!*


  • 3 cups Old Fashioned Oatmeal
  • 1 cup all purpose flour
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 Tablespoon sugar
  • 4 Tablespoons canola oil
  • 4 eggs
  • 4 cups buttermilk
Mix dry ingredients together.  Make a well, crack eggs and beat them.  Add remaining wet ingredients. I like to let the ingredients sit for a while and work. 

Cook on a medium high griddle.  They take longer than a regular pancake to cook, so you don’t want the griddle too hot.

Kris Fletcher

I had never had corned beef until I met my husband, and my first taste was not of slices from the deli but freshly made, garlicky homemade corned beef as cooked by his father. It was love at first bite.

  • 4–5 pound/ 2-2.5 kg corned beef FLAT (only the flat, never the round)
  • 4 – 5 cloves garlic, peeled
  • I tablespoon/15 ml peppercorns
  • 1 tablespoon/15 ml dry mustard powder
  • bay leaves

Remove the corned beef from its package, wash off all the yucky stuff, and put it in a very large pot (a stock pot is ideal). Throw away the spice packet that came with it. Cover the corned beef with water. Add the remaining ingredients. Cover and bring to a boil, then reduce to simmering. Simmer for 4 – 5 hours until tender. Drain. If you wish, scrape off the large portions of fat. To serve hot, slice ACROSS THE GRAIN as thin as possible (which won't be very thin, because it's super tender when hot). To serve cold, chill, then slice very thin ACROSS THE GRAIN. Makes an awesome sandwich, especially when served on Jewish rye with spicy mustard.

When I am doing a St. Pat's boiled dinner of corned beef, cabbage, and potatoes, I cook the meat the day before and save about two cups of the cooking broth. The next day I'll cut up potatoes, onions, cabbage, and carrots – quantities really don't matter – and throw them in a big pot. Add the reserved cooking broth and enough water to cover. Boil until cooked.

Pamela Hearon

1 ½ lbs. potatoes, peeled
2 T. butter
1 ½ C. all-purpose flour

Boil potatoes in water until tender.  Drain well and mash.  Add butter and salt and mix well.  Allow to cool slightly.  Turn out onto well-floured surface.  Knead in as much flour as necessary to make a pliable dough. Avoid overworking.  Roll out to 1/3 inch thickness and cut into triangles.  Heat a heavy frying pan or griddle over low heat.  Cook each potato cake about 3 minutes per side or until browned.  Serve with butter.

My great-grandmother made these when I was a child and I still love them!
~Pamela Hearon

Tara Taylor Quinn

I come from an Irish family (Hill of Tara is a capital in Ireland!) This is an old recipe from my aunt’s stash…

This was probably the forerunner to Corned Beef and Cabbage, which would have been expensive for most of the common Irish.

Heat 3 tablespoons butter or bacon fat in a large skillet and fry 1 finely chopped small onion until soft (about 5 minutes over low heat).  Boil 2 cups shredded cabbage about 15 minutes and drain.  Add cabbage to onion and stir over low heat a couple of minutes.  Fold in 2 cups of mashed potatoes until well blended with the cabbage.  Press lightly in the skillet to form a large pancake.  Cook for 5 minutes until the underside is browned lightly and then turn and brown on the other side about 5 minutes. It gets its name from noises it makes cooking!


This is my own unique version of Irish soda bread!

2 cups all-purpose flour
1 cup buckwheat flour
1 TBS brown sugar
1 tsp baking soda
1 tsp salt
1/2 cup plain yogurt
1/4 cup canola oil
1 cup Guinness©

Stir together the two flours, brown sugar, baking soda and salt.

In small bowl, whisk together yogurt, oil and Guinness©. Add to dry ingredients all at once; stir with fork until soft dough forms.

On lightly floured surface and with floured hands, press dough into a ball; knead lightly 10 times. Place onto a greased baking sheet; gently pat dough into a 7-inch circle. Sprinkle with a little flour and, with a sharp knife, score a large X on top of the loaf.

Bake at 375 degrees for 45 minutes. A tester inserted into the center should come out clean.

Optional: add flax seeds or finely chopped nuts, if desired.

Jennifer Lohmann

I'm not a fan of sweets, so I look forward to things like Corned Beef and Cabbage on St. Patrick's Day. Even better than Corned Beef and Cabbage is Colcannon, which is basically mashed potatoes and kale.

Peel and chunk up about four pounds of russet potatoes. Cover them with cold water, add a good bit of salt, and boil until the potatoes are fork tender. Drain.

In the same pan (fewer dishes!) melt six tablespoons unsalted butter. Add about three cups of chopped kale. Once the kale is cooked down, add three chopped green onions (white and green parts) and cook for another minute or so.

Pour one cup of milk (cream, if it's a holiday) into the kale and add in the potatoes. Mix up the kale and the potatoes with a fork or potato masher. Taste and check for salt. Serve with a pat of butter.

Don't have kale around the house? You can use cabbage, collards, mustard greens, basically whatever greens you have and like to eat.

Joanne Rock

I don't have any Irish in my family, so my St. Patrick's Day offerings are usually limited to Lucky Charms for breakfast and some tasty Irish coffee after dinner! But when I have time, I like to make these mint brownies for desert. There's a hint of green, so they are appropriately festive! 

1 cup granulated sugar
1/2 cup butter, softened
4 eggs
1 1/2 cups chocolate syrup
1 cup flour
2 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons creme de menthe liqueur
6 tablespoons butter
Preheat oven to 350F. Grease 9x13 inch baking dish.
Stir 1 cup sugar and 1/2 cup softened butter. Beat in eggs, then chocolate syrup. Stir in flour until just blended. Spread batter evenly into pan.
Bake for 25 -30 min. Cool completely in pan.
In a small bowl, beat confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies. Chill until set.
In a small bowl over simmering water, or in microwave, melt remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally. Allow to cool slightly, then spread over mint layer. Cover and chill 1 hour before cutting.

By Anna Sugden

[Lizzie Martin owns Sweet Treats, a personalised cookie business, in A Perfect Party]

Ingredients: (approx 12 cookies)
150g self-raising flour
150g salted butter
50g golden caster sugar
1 tsp vanilla essence (optional)
5 drops green food colouring (more or less, to your taste)
Cadbury’s Chocolate Buttons or any chocolate pieces (optional)
Cling-film or plastic wrap.

1.     Preheat oven to 180°C/350°F
2.     Add flour, sugar and butter (plus vanilla) to food processor or mixer and pulse until mixture is like wet sand.
3.     Add food colouring, 1 drop at a time, until you get the depth of green you like.
4.     Lay out a large piece of cling-film on the counter and pour the mixture onto it.
5.     Using the cling-film to help keep the mixture together, press and roll, until you have a long, solid roll of dough, wrapped in plastic.
6.     Store in refrigerator for an hour.
7.     Slice dough into ¼” or ½” rounds and put onto a well-greased or sheet-lined baking tray.
8.     Cook for approx 15 mins. Note: timing depends on how thickly you cut the rounds.
9.     When cooked, use a spatula to slide onto a wire rack. Note: the cookies will be very soft when warm, so if they’re too fragile, it’s okay to let them cool on the tray for a few minutes to let them harden a little.
10. (Optional) While cookies are cooling, add chocolate button to the centre of each cookie.

Note: If you don’t use metric measures, keep the flour, butter and sugar in the ratio of 3:3:1 (eg 6oz, 6oz, 2oz)


The key to a good Irish coffee, in my opinion, is to start with really good, really hot, really strong coffee. The other ingredients are going to dilute it down and cool it, so this really is important.

You’ll need:
Strong, hot coffee
Brown sugar
Irish whiskey
Whipped cream, not fully whipped. (A little soggy.)

Heat the mug or (very sturdy) glass beforehand by pouring in boiling water and then dumping it out.

Fill mug to about an inch from the top with coffee and add 2 teaspoons of brown sugar. Stir until dissolved.

Add a shot of Irish whiskey (1 – 1.5 oz.) to the coffee and stir gently.

Fill the rest of the mug with whipped cream and serve.

And if you’re in the mood for a Saint Patrick’s Day toast, you can raise your glass with this:

"May you have all the happiness and luck that life can hold—
And at the end of all your rainbows may you find a pot of gold.” 

a Rafflecopter giveaway


Kirsten said...

So many wonderful recipes, I'd love to make the Irish Potato cakes :)

Nan Dixon said...

These all sound delicious!

penney said...

I love all the recipes thank you,

Piya said...

Why oh why did I look at these before lunch?!

dstoutholcomb said...

yummy goodness!

holdenj said...

Everything looks so goid! I am doing corned beef for the first time tomorrow, wish me luck!

holdenj said...

Everything looks so goid! I am doing corned beef for the first time tomorrow, wish me luck!

Kaelee said...

Wonderful sounding recipes. My husband, who is the main cook nowadays, liked them also. We have a beer braised cabbage recipe we would like to try. The potato cake recipe reminds me of how my mom used to warm leftover mashed potatoes.

Not feeling very lucky these days as our computer is doing weird things. my husband spent a good part of yesterday communicating with the Microsoft tech help. thought we had the problem solved but it's come back again today. I can't get into the Harlequin site at all. That means I can't order any books if they have a sale on the 17th. Bummer.

Anonymous said...

So many great recipes and yes I do want this cookbook.

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