Witch's Broom

Irish apple Fritters
Stuffed Cabbage
Hallowmass Cakes
Hot Apple Cider
Irish Holiday Potatoes
Pumpkin Bread
Pumpkin Pie ice cream with Caramel Sauce
Hot Spiced Punch
Roast Loin of Pork
Pice Bach (Welsh Cakes)
Pumpkin Oatmeal Cookies
Candied Apples
Pumpkin Bars


Irish Apple Fritters

5 oz. flour
5 fluid oz. water
1/4 tsp. salt
2 eggs (separated)
1 Tbsp. melted butter
2 large cooking apples
4 oz. confectioner's sugar
lemon juice
oil for deep frying

Make batter at least an hour before required, using the following method: Sift together flour and salt. Make a well in the center, add the cooled melted butter and some of the water and egg yolks. Work in the flour and beat until smooth. Add remaining water. Leave to stand. Just before using, beat the egg whites until stiff, but not dry. Fold into batter mix. Peel, core and slice apples (make slices about 1/4 - 1/2" thick). Dip into batter and deep fry in very hot oil (175°-180° C) until golden. Drain and serve drenched with confectioner's sugar and sprinkled with lemon juice.

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Stuffed Cabbage

1 large head of cabbage
1 Tbsp. margarine
2 medium onions, sliced
1 lb. lean ground beef
4 Tbsp. grated onions
3 Tbsp. uncooked rice
1 tsp. salt
1/8 tsp. pepper
8 oz. can tomato sauce
1 cup water
1/4 cup seedless raisins
3 Tbsp. honey (or brown sugar)
1 Tbsp. lemon juice

Trim off thick parts of 18 cabbage leaves. Blanch in boiling water. Melt margarine in deep, heavy saucepan. Add sliced onions, and lightly brown. Mix together beef, grated onions, uncooked rice, 3 Tbsp. water, 1 1/2 tsp. salt and the pepper. Place some meat on each cabbage leaf, tuck in sides and roll cabbage. Add tomato sauce, 1 cup water and 1 1/2 tsp. salt to sliced onions. Place cabbage rolls in saucepan, cover and cook slowly for 1 1/2 hours. Add raisins, honey or brown sugar and lemon juice. Cook uncovered 30 minutes. Serve in soup bowls.

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Hallowmass Cakes

1/2 cup vegetable oil
4 oz. unsweetened baking chocolate, melted
2 cups granulated sugar
4 eggs
2 tsp. vanilla
2 cups cake flour, sifted
2 tsp. baking powder
1/2 tsp. salt
1 cup confectioner's sugar

In a mixing bowl, combine vegetable oil, chocolate, and granulated sugar. Blend in eggs, one at a time, stirring well after each addition. Add vanilla. Stir in flour, baking powder, and salt into oil mixture. Chill for several hours or overnight.

Preheat oven to 350° F. Roll about a Tbsp. of dough into a ball. Drop balls into confectioner's sugar, and roll until coated. Place balls about 2" apart on a greased baking sheet. Bake for 10-12 minutes. The cakes should be soft and the edges firm. Do not over bake; they burn easily. Makes about 3 doz.

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Hot Apple Cider

1 1/2 gallons apple cider
2 whole cinnamon sticks
5 cloves
1 large orange, sliced thin with peel left on
1/2 lemon, sliced thin with peel left on
1/2 cup sugar

In large pot, combine cider, cinnamon sticks, orange and lemon slices. Add sugar to taste. Heat thoroughly. Serve hot.

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4 medium potatoes, peeled and boiled
3 Tbsp. butter
1/2 tsp. salt
1/8 tsp. black pepper
1/4 cup milk
2 Tbsp. sour cream
8 oz. kale, steamed and chopped
1 Tbsp. onion, grated

Mash potatoes with butter, salt, pepper, milk and sour cream until light and fluffy. Stir in kale and grated onion. Serve at once.

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Irish Holiday Potatoes

12 medium potatoes; peeled, cooked & mashed
2 eggs; well beaten
8 oz. cream cheese, softened
1 tsp. salt
1/4 cup butter
1/2 cup sour cream
1/4 cup sliced green onions
1/2 cup milk

Mix potatoes with remaining ingredients. Mix well, but lightly; do not whip! Place in a greased 9" round casserole dish and bake in a preheated 350° oven for 45 minutes.

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Pumpkin Bread

2/3 cup shortening
1 tsp. nutmeg
2 2/3 cups sugar
1 tsp. cinnamon
4 large eggs
2 tsp. baking soda
1 tsp. vanilla
1/2 tsp. baking powder
3 1/3 cups flour
2/3 cup water
1 can Pumpkin
1/2 tsp. salt

Mix all the above ingredients together, pour into 2 loaf pans. Bake at 350° for 50-60 minutes. You can add dates and nuts if you like.

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Pumpkin Pie Ice Cream with Caramel Sauce

1 1/2 cups crushed gingersnaps (approximately 30 cookies)
1/4 cup melted butter

1/2 tsp. ground cinnamon
1 pint vanilla ice cream
3/4 cup firmly packed brown sugar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 cup fresh or canned pumpkin
1 cup heavy whipping cream- whipped

1 cup caramel ice cream topping
1/2 cup chopped pecans

In small bowl, combine crushed gingersnaps and butter; blend well. Press firmly in bottom and up sides of 9" pie plate. Refrigerate 10-15 minutes. Meanwhile, in large bowl, stir 1/2 tsp. cinnamon into ice cream. Spoon into crust. Freeze.

In medium bowl, combine brown sugar, ginger, cinnamon, cloves, and pumpkin; blend well. Fold in whipped cream. Spoon over ice cream in crust. Freeze 3 hours until firm. Let stand at room temperature 15-20 minutes before serving.

In small saucepan, combine caramel topping and nuts. Stir constantly until heated through. Serve warm over pie.

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Roast Loin of Pork

1 pork loin
1 small onion, chopped
1 clove garlic, minced
1 Tbsp. fresh parsley, chopped
1/2 bay leaf; crushed
1/2 tsp. celery seeds
1//2 tsp. dry thyme
4 whole cloves
1 tsp. beef bouillon
salt & pepper to taste

Fold 2 large sheets of aluminum foil together with a double fold. There should be enough to enclose the roast. Place roast on foil. Stick cloves into loin and sprinkle other ingredients over top. Enclose roast tightly in foil and cook in 300° oven for approximately 45 minutes per pound of roast.

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Pice Bach (Welsh Cakes)

1 lb. plain flour
1 tsp. baking powder
1 tsp. mixed spice
4 oz. margarine
4 oz. shortening
6 oz. caster sugar
4 oz. currants
2 eggs

Sift the flour, baking powder, and mixed spice; rub in the margarine and shortening; add the sugar, currants and beaten egg. Mix in milk to make a stiff dough on a hot griddle until golden brown, about 4 minutes on each side.

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Pumpkin Oatmeal Cookies

1 1/2 cup softened butter
1 cup brown sugar or 1/2 cup honey
2 eggs
1 tsp vanilla
1 cup pureed pumpkin
1 1/2 cups flour
1 1/2 cups oatmeal (grind rolled oats in a blender, but not into a flour)
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 cup raisins
1/2 cup chopped walnuts or pecans

Cream together butter and sugar (or honey). Beat in eggs. Mix in pumpkin and vanilla. In a separate bowl, mix together flour, oatmeal, salt, soda, and spices. Add to the pumpkin mixture. Stir in raisins and nuts. Drop by teaspoonful onto a baking sheet and bake at 375° for 12 minutes.

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Candied Apples

12 apples
3 Cups sugar
1 cup light corn syrup
1 1/2 cups water
1 1/2 tsp. red food coloring
12 Popsicle sticks
1 cup medium peanuts, optional

Combine sugar, syrup, water and food coloring in a sauce pan. Cook over medium heat until the mixture looks like wet cracks (8 to 10 minutes). Turn heat to low. Stick a Popsicle stick into each apple (at the stem), and dip each apple into the sauce pan. Roll in peanuts and place apples on waxed paper to cool and harden.

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Pumpkin Bars

2 cups sifted flour
2 tsp. Baking powder
2 tsp. cinnamon
1 tsp. baking soda
4 eggs
2 cups canned pumpkin
1 2/3 cups sugar
1 cup vegetable oil
1 cup chopped pecans

Mix together oil, sugar and eggs. Add the pumpkin and mix well. Sift together all the dry ingredients. Add part of the dry ingredients to the oil mixture, and then slowly add the rest of the dry ingredients and stir until just moistened. Spread in a 15"x10"x1" pan. Bake at 350° for 25-30.

Cream Cheese Frosting

3 oz. Cream Cheese
1/4 cup butter
2 cups sifted powdered sugar

Beat all the ingredients together until smooth, frost the baked and cooled pumpkin mixture, and then cut into bars.

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