Download - Desserts 2

7/30/2019 Desserts 2

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Method:1. Pre heat oven to 325 degrees2. Coat 9-inch diameter spring-form pan with non-stick vegetable oil spray3. Combine digestives and sugar in pan; stir in the butter

4. Press the mixture into the bottom and 1 inch up sides of panBake until light brown about 5 minutes. Remove from oven (keep oven turned on to 325degrees)5. Using an electric mixer, beat cream cheese until smooth6. Gradually mix in sugar, then beat in eggs 1 at a time. Add Baileys and vanilla7. Sprinkle half of chocolate chips over crust8. Spoon filling into crust; sprinkle with remaining chocolate chips9. Bake until puffed, springy in the center and golden brown - about 1 hour and 20minutes. Cool completely10. Beat cream, sugar and coffee powder until peaks form; spread mixture over top andsides of cooled cake. Garnish with chocolate curls or shavingsfrom a bitter-sweet

chocolate bar. Refrigerate until serving time. Refrigerate any leftovers.*McVities Digestives are available from The Irish Food Shoppe

Irish butter is available from Food Ireland

Image:Irish cheesecake: A Cook's Wares

Strawberry SconesIn reviewing our recipe index, we were surprised at the absence of an Irish tea-timefavorite - scones! So, to make amends, here is an easy recipe adapted from the "HenParty" menu in Bridget's Traditional Irish Wedding book.

Ingredients:1 cup strawberries2 1/3 cups of flour 3 tablespoons sugar 2 teaspoons baking powder 1/4 teaspoon salt6 tablespoons Irish Butter*2/3 cup milk

Method:Preheat oven to 425F1. Cut strawberries in 1/2 inch pieces and set aside2. In large bowl, sift the flour, sugar, baking powder and salt3. Add butter. With pastry blender or two knives, cut in butter until mixture resemblescoarse crumbs4. Stir in reserved strawberries and toss well to coat
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5. Add milk all at once. With a fork, lightly toss until mixture holds together 6. With floured hands, gently form into a ball. Gently roll out dough on floured boarduntil 1/2 inch thick 7. Cut into two-and-a-half-inch circles with floured cookie cutter or upside down plastictumbler

8. Place on greased cookie sheet and bake until golden - about 12 minutes.Serve warm with either strawberry preserves and/or whipped cream

*Real Irish butter and a wide variety of other food products from Ireland are availablefrom Food Ireland

Image: Food Ireland

Michaelmas PieContributed by Aideen

We spent a great deal of time looking for a recipe, but while many mentions of Michaelmas Pie can be found on the internet and in cook books - especially in referenceto the Irish custom of hiding a ring in it - we've yet to find a source that lists theingredients. Is it savory or is it sweet?

Determined to to solve the mystery, we asked our resident Irish speaker, Aideen, if sheknew. She belongs to an internet recipe exchange club and gave them the challenge; buteven this group of foodie fanatics was unable to come up with a definitive answer.

Reading through all of the information about Michaelmas day and the traditionsassociated with it - eating goose, for example, as well as carrots in some of the Celticnations, we agree with Aideen's suggestion that the Michaelmas meal would most likelyhave ended with pie for dessert. And, since blackberries and apples are plentiful this timeof year, we think it's just as likely the Michaelmas Pie would have been made with theseingredients.

There's another reason we believe blackberries would have been an ingredient. Accordingto old folklore, at Michaelmas, the devil spits on the blackberries (or worse!), so it'sconsidered ill-advised to eat them after September 29th.

If you happen to live where blackberries grow wild, why not take advantage of their abundance at this time of year and gather as many as you can for making crumbles,

jam....and Michaelmas Pie!

Go raibth maith agat Aideen!

Ingredients:12 oz plain flour, sifted1/2 tsp ground cinnamon3 oz white vegetable fat or lard
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3 oz chilled butter, diced3 fl oz chilled water

pinch salt2 lbs cooking apples2 oz sugar

1 tsp ground cloves1 tsp ground nutmeg12 oz) blackberries1 egg, beaten

Method:

Pre-heat the oven to 180 C, 350 F, Gas 4.1. Prepare the pastry. Place the flour in a large bowl and stir in the cinnamon and salt.Rub in the butter and white fat with your fingertips until the mixture resembles fine

breadcrumbs. Make a well in the centre and add the chilled water. Bring the mixture

together using a round bladed knife. Once it has come together, knead for a brief momentand place in a plastic bag in the fridge. Leave to rest for 30 minutes.

2. Peel and core the apples. Cut them into large chunks and place them in a saucepan withthe sugar, cloves and nutmeg. Cover with a lid and gently cook for 5 minutes, until theapples have softened. Fold in the blackberries and remove the saucepan from the heat.Cool completely.

3. Remove the pastry from the fridge and roll out two thirds on a lightly floured surface.Line an 8-inch metal pie plate. Prick the base of the pastry with a fork. Strain the fruit,reserving the juices and spoon the fruit mixture over. Roll out the remaining pastry. Laythe pastry over the fruit. Lift back the edge and brush the base with a little egg and sealthe edge. Trim and crimp the pastry edges. Brush the surface with the remaining egg andmake a couple of slits in the top. Scatter a little more sugar over the pastry and bake for 35 minutes. Serve hot or cold with ice cream or fresh double (whipping) cream.

Image:Blackberry by Petula Stone from All Posters Photos & Prints

Irish Rhubarb CrumbleA luscious concoction, simple and homey, from The Abbey in Clonmel.

Ingredients:14 oz. unbleached white flour 14 oz. brown sugar 6 oz. butter, cut into bits1 lb. rhubarb, cut into small pieces2 1/2 Tbsp. lemon juice
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1/2 tsp. grated lemon rind1/2 cup sugar 1/2 tsp cinnamon

pinch cloves

Method:Combine flour and brown sugar in mixing bowl. Cut in butter until mixture resemblescoarse crumbs. Place rhubarb in bottom of 9" pie plate, sprinkle lemon juice and rindover top, along with sugar and spices. Pile the crumble mixture on top of fruit, pressingdown so that fruit is covered. Bake in a 300 deg. F. oven for 20 minutes or until top isgolden and filling begins to bubble around edges. May be served hot or cold with a dollopof cream.

CurachContributed by our resident Irish speaker, Aideen

Recently, a reader asked us if we could determine the meaning of the name of a restaurantin Galway called An Churach. Aideen is just back from a trip home to see her family andwhile she was there she did some investigating.

"I consulted several more knowledgeable Irish-speakers than I and dictionaries were perused - all to no avail. The word, with that spelling, does not seem to exist. Indesperation, I called the restaurant and spoke to an Assistant Manager who told me that itis just "a different spelling of Currach." I know it's not but I couldn't argue with him andhope to win! I suspect there are so many places in Galway with the name 'Currach' thatthey thought it would stand out when spelt that way! Co-incidentally, while I was over last week, the Irish Times was running a promotion for a 25% discount at many of theleading, expensive restaurants in Ireland and An Curach was one of them, so it must be aclassy place."

Call it serendipity, but when we asked Aideen for the translation, she had just comeacross the following recipe. Apparently, there's a very similar dish in Scotland called"Cranachan" (without the rhubarb) - and we don't know what that means either! But wedo know that fresh rhubarb is back in season and what better way to serve it than in thiselegant dessert!

Ingredients:1 1/2 cups oatmeal1 cup chopped rhubarb2 cups raspberries3 tablespoons honey2 cups whipping cream (heavy cream)4 tablespoons whiskey

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Preheat the oven to 400 degrees. Spread the oatmeal out on a baking tray (cookie sheet)and bake until golden brown, approx 15 minutes, stirring frequently.

In a medium saucepan, add the rhubarb and half of the raspberries with 2 tablespoonshoney. Cook gently over a medium heat until the rhubarb is tender but not mushy. Cool.

In a large bowl whip the cream until stiff. Fold in the remaining honey and whiskey.Layer in a trifle bowl or individual glasses some of the cream mixture, some toastedoatmeal, the rhubarb mixture, and some fresh raspberries. Then repeat. Garnish with freshraspberries and mint leaves if desired. Serve at room temperature or chilled.

Serves 6

Images:Rhubarb by Jennifer Kennard from Barewalls Photos & Prints

An Churach Restaurant, 3 Daly Place, Woodquay, Galway, Ireland

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Summery FlummeryEdited and adapted byBridget Haggerty

Flummery is mentionedin many ancient monasticmanuscripts including atranslation of "The Ruleof Tallaght". Theingredients varied but the

basis was always soakedoats, the liquid from which sets to a clear jelly. This was often flavoured with rosewater and topped with cream and honey, with or without alcohol. Berries might also have beenincluded, if available.

Most of the Celtic nations have a version of this dessert and the world itself is from theWelsh Cymric llymru, which means a soft, oatmeal food. While he traditional Irishversion is most often a cooked, cold dessert made from oatmeal, this recipe adapted from
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Classic Irish Recipes by Georgina campbell doesnt require cooking - but, its still veryrich and includes ingredients that were traditional in the old irish kitchen, includingalmonds which were very popular in the 18th century.

So here you are then - a summery flummery, or sweet pudding, which would round out an

Irish farmhouse dinner perfectly.

Ingredients:1/3 cup almonds2 ounces McCanns Irish Oatmeal1 cup heavy cream3 to 4 tablespoons honey (to taste)1/4 cup Irish Whiskey or irish Mist Liqueur Juice of half a lemon1 to 2 cups raspberries

Method:1. Heat the almonds and oatmeal in a heavy-bottomed pan until golden brown; set aside.2. Whip the cream until its smooth but not stiff.3. Warm the honey slightly so that it runs easily.4. Fold the honey, whiskey (or Irish Mist), half of the toasted almonds and oatmeal, half the raspberries and lemon juice into the cream.5. Mix lightly but thoroughly and put the mixture into tall individual glasses.6. Sprinkle remaining almonds, oatmeal and raspberries over the top of each serving.ChillMakes 4 to 6 servings

Irish Fraughan Sunday Cake with Fraughan CreamContributed by Hartson Dowd

Fraughans, herts or bilberries are the names used in different parts of Ireland for theintensely flavored wild blueberries that grow on the acid hilltop soil. The 'Huckleberry' of

North America is the equivalent of the European bilberry - the name being a corruption of 'Whortleberry.'

If you live in North America, there are about 40 native species of huckleberries, but insome parts of the United States the name "huckleberry" is improperly used for both

blueberries and true huckleberries. Other people mistakenly believe that blueberriesalways have blue or bluish fruit, and that all huckleberries are black or purplish black.However, there are dark-colored blueberries, and huckleberries that are distinctly blue,

but there is a sure way to tell one from the other: blueberries have a large number of tinysoft seeds, whereas the huckleberries have 10 rather large, bony seeds. Huckleberrieswould be an appropriate substitute in the following recipes; however, in the absence of

bilberries or huckleberries, tart, fresh blueberries should work just as well.

Ingredients:


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Fraughan Cake8-oz self-rising flour 6-oz granulated sugar 6-oz butter 4-oz fraughans

2 eggs, beaten3 tbsp milk

Fraughan Cream6fl-oz whipping cream2-oz fraughans1 tbsp granulated sugar

Method:Pre-heat oven to 350FButter a 7-inch round cake tin. Cream together the butter, sugar, until light and fluffy.

Gradually beat in the eggs, adding 1 tablespoon of flour with the last of the eggs. Sift theremaining flour and fold in, adding enough milk to produce a stiff mixture. Gently stir inthe fraughans, ensuring they are evenly distributed through the mixture. In a bowl, creamthe sugar and butter and beat the eggs in one at a time. Transfer to the prepared tin. Bakefor 1 hour.Remove from the tin. Allow to cool on a rack for 1-2 hours before serving.

Fraughan CreamPlace the fraughans in a bowl and mash into a juicy pulp. In a separate bowl whip thecream and sugar until stiff; fold in the fraughan pulp.Chill before serving.

Serve a slice of cake accompanied with a portion of the cream.

Image:Bilberries by Alie Kruse-Kolk ; Art Print from AllPosters

October Cobbler Contributed by Hartson Dowd

In the old days, it was thought that Michaelmas (September 29) was the last day on which brambles or blackberries were worth picking. Even now, many rural folk refuse to tocollect wild brambles after this day because tradition says it was when the devil waskicked out of heaven and as he fell from the skies, he landed in a bramble bush. Hecursed the fruit of that prickly plant, scorching them with his fiery breath, stamping onthem, spitting on them and generally making them unsuitable for human consumption.Whether or not you belive in this old myth, it is true that wild brambles are past their

prime by the end of September. But, the careful Irish wife and mother would have sentthe children brambling long before hand and accumulated a bountiful supply of berriesfor jams, preserves, and desserts.
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This traditional Irish dessert is made with your choice of fruits augmented with tartapples. Serve hot with whipped cream. Makes 4 servings.

Ingredients:

Pastry for a one-crust pie1 pound fruit (your choice) prepared and washed2 medium-sized, tart cooking apples, cored and chopped3 tablespoons water 1/3 cup (2 oz.) soft brown sugar Grated rind of 1 small orange1/4 teaspoon ground cinnamon2 teaspoons arrowroot dissolved in 1 tablespoon orange juice1 egg yolk and 1 tablespoon mil mixed together

Method:

Make the pastry and shape dough into a ball; wrap it in waxed paper and chill in fridgefor 30 minutes. Meanwhile, make the filling.

Place the chosen fruit and the apple, water, sugar, orange rind and cinnamon in amedium-sized saucepan. Set the pan over moderately high heat and bring the mixture to a

boil, stirring constantly. Reduce heat to low, cover pan and simmer, stirring occasionallyfor 6 to 8 minutes or until the fruit is tender. Stir in the dissolved arrowroot and cook themixture, stirring constantly for 3 minutes or until the liquid has thickened.

Remove the pan from the heat. Spoon the fruit mixture into a medium-sized pie dish. Setaside.

Preheat oven to 400F.

Remove dough from refrigerator and place it on a lightly floured board. With a flouredrolling pin, roll out the dough into a circle about a 1/4 inch thick.

Using a 2-inch round fluted pastry cutter, cut dough into circles. Gather the remainingdough into a ball and knead lightly until it is smooth. Roll the dough into a strip about 1/8inch thick. With a sharp knife, trim dough strip to make it 1/4 inch wide.

Wet the rim of the pie dish with a little cold water. Place dough strip on the rim of thedish to cover it completely. Trim off any excess dough with a sharp knife and press theends of the strip together to seal them.

Place the dough circles over the dough strip, pressing them down lightly. The circlesshould overlap slightly, forming a border around the pie, leaving a gap in the middle toexpose the filling.

Lightly prick the circles with a fork and brush them with the egg yolk and milk mixture.


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Sprinkle over the remaining tablespoon of sugar.

Place the cobbler in the center of the oven and bake for 20 to 30 minutes, or until themixture is golden brown.Remove cobbler from oven and serve immediately straight from the dish.

Image: Blackberries by Richard Boyer from AllPosters and Prints.

Connemara Apple TartEdited and adapted from a a recipe published by George Steeler in the Irish Heritagenewsletter. If you would like to subscribe, send George an email: [email protected]

In the old days, after the crops had been built into stacks, dried out and then brought intothe haggard, it was time for the threshing. Entire communities would come together tohelp each other out and farmer's wives would vie with each other to produce the best feed

for the menfolk. Topping off the main course would be apple or rhubarb tart served with big mugs of hot sweet tea.

Ingredients:1 cup self rising flour 1/4 cup sugar 2 large apples - Granny Smith, Bramley or other green cooking apple1 beaten Egg2 ounces butter 1/4 cup milk

pinch of salt1/2 teaspoon ground ginger

Topping:1/4 teaspoon cinnamon1/4 teaspoon nutmeg.

Method:Sift flour, ginger, salt and sugar. Rub in the fat. Add milk and eggs to bake a soft dough.Roll out on a floured board. Cover the base of a greased pie dish with the pastry. Gratethe apples onto the pastry. Dot with butter. Sprinkle cinnamon and nutmeg over top. Bakein a moderate oven for 1/2 hour. Serve hot with custard.*

If you'd like to make your custard from scratch, we have a recipe here: Irish Mist Trifle .

Image: Apple Tart art print by Karyl Shields from All-Posters

Nuns CakeContributed by Hartson Dowd
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Everyone should believe in something. I believe I will have another slice.**Is this cake so heavenly that it's habit-forming? All puns intended, we think it might be!Is it Irish? If it's from Hartson's Irish-born grandmother, it's Irish enough for us.

This recipe found in my Gramma's Recipe File must be a very old one; its pages show a

lot of wear and tear. I have not sent it before as it calls for Rose Water Flavoring - aningredient that may not be readily available.* A friend in Ireland suggests that a teaspoonof vanilla flavoring may be substituted for the rose water.

Ingredients:1 cup butter or butter substitute2 1/2 tsp. baking powder 1 1/2 cups powdered sugar 1/4 tsp. salt5 egg yolkstsp. caraway seed

2 egg whites2 tsp. rose water flavoring3/4 cup milk 1/2 tsp. cinnamon flavoring3 cups cake flour

Method:Cream butter or butter substitute. Add sugar and yolks of eggs. Beat thoroughly. Stir inunbeaten whites of eggs and beat mixture. Sift flour, measure, and sift with baking

powder and salt. Add alternately with milk to first mixture. Sprinkle in caraway seed, beatwell, and add flavorings. Pour into well-oiled loaf pan. Bake in moderate oven (375degrees) for one hour.

ED. NOTE: Rosewater was first prepared as long ago as the tenth century. Following atradition that dates back to ancient times, people applied rose water to a cloth to create acompress, and used it as a mild astringent for treating bruises and headaches. It is stillmade today by the Shakers, who use it to relieve sunburned, chapped, or dried skin. It isalso a favored ingredient in Persian cuisine. It subtly enhances the flavor when added to

jams, honey, even ice cream. Rose water was also a popular flavoring for apple pie andother baked goods. (As in Nun's Cake!). We went up on the internet and you can find thisrather exotic flavoring at the following URLs:Baker's Catalog

Stony Mountain Botanicals

Bazaar

Image: Happy Nun by Kristen Soderlind . Note Card from All Posters** Quote edited and adapted from one attributed to W. C. Fields who supposedly said"Everybody should believe in something -I believe I'll have another drink."Source: Tasty Brew
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Rhubarb Nut CrunchContributed by Hartson Dowd and edited by Bridget Haggerty

This recipe came in from Hartson right before Mother's day, a time when my thoughts

dwell with great fondness on my own mother. In the kitchen, she was an old world cook from Dublin who could make magic with meat and potatoes and create a delectabledessert from a bunch of rhubarb. It seemed appropriate to honour her memory with thiscontemporary version of a classic fruit crunch. My mother - and my dad -would haveloved it!

The Crunch Bit:1 lb Rhubarb; (about 5 cups)1 1/4 cup Sugar, granulated1/2 cup Flour 1/2 teaspoon Cinnamon, ground

3/4 cup Orange juiceThe Topping:1/2 cup Flour 1/2 cup Oatmeal1 cup Sugar, brown1/3 cup Butter; room temperature1/2 cup Hazelnuts; coarsely chopped (2 ounces)Whipped cream or vanilla ice cream

The Method:1. Heat oven to 350 F2. Generously grease, or coat with non-stick cooking spray, an 8x12x2 glass baking dish3. Cut rhubarb in 1-inch chunks and place in prepared baking dish4. Sprinkle with sugar, flour and cinnamon5. Toss to evenly coat6. Pour orange juice over mixture7. In medium bowl, combine flour, oatmeal and brown sugar 8. With pastry blender cut in butter until it becomes like coarse meal9. Spread evenly over rhubarb10. Sprinkle hazelnuts on top11. Bake at 350 F. in the center of the lower third of the oven until the rhubarb is tender and the mixture is bubbling, about 35 to 40 minutes12. Cool to lukewarm and serve with whipped cream or vanilla ice cream.

Image Credit: Rhumble Nut Crunch

Irish Coffee CheesecakeContributed by Hartson Dowd
http://maki.typepad.com/justhungry/2004/05/http://maki.typepad.com/justhungry/2004/05/


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Its a cheesecake with "blarney". A creamy, thick sweet cheesecake on a sweet cocoacrust!

Ingredients:For the Crust:

16 tbsp. (2 sticks) cold unsalted butter, cut into small pieces1/2 cup granulated sugar 1 1/4 cups all-purpose flour 1/4 cup rice flour 1/2 cup cocoa powder Large pinch of salt

For the Cheesecake:1 1/2 lb. (three 8 oz. packages) cream cheese, at room temperature1 cup granulated sugar 4 eggs

1 lb. sour cream1/3 cup Irish Whiskey or Irish cream liqueur 2 tbsp. instant espresso powder

For the Caramel Glaze: (Optional)1/2 cup firmly packed dark brown sugar 2 tbsp. Irish Whiskey or Bailey's Irish Cream, (optional)8 tbsp. (1 stick) unsalted butter 1/4 cup heavy cream

Garnish: (Optional)Cocoa powder for dustingWhipped CreamReady made store-bought chocolate syrup

Method:To make the crust:In the bowl of an electric mixer fitted with the flat beater, combine the butter, granulatedsugar, all-purpose flour, rice flour, cocoa powder and salt. Mix on low speed until thedough comes together. Roll out the dough into a 9-inch round. Pat the dough into the

bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes or as long asovernight.

Preheat an oven to 300F (150 degrees C)Bake the crust for 30 minutes. Let cool completely.

To make the cheesecake:Have a pot of hot water ready. In the bowl of an electric mixer fitted with the flat beater,

beat the cream cheese on medium speed until smooth. Add the granulated sugar and beatuntil smooth. Add the eggs 1 at a time, beating well after each addition. Stir in the sour


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cream, the espresso powder, the Irish whiskey (or Irish cream liqueur, if using), and mixuntil smooth.

Spread the batter evenly over the crust. Place the springform pan in a large roasting or baking pan, then place on the oven rack. Carefully fill the roasting pan halfway with hot

water. Bake for 1 1/4 to 1 1/2 hours. To test for doneness, gently shake the pan; thecheesecake should be set from the center to the edges but not dry.

Transfer the pan to a wire rack and let cool for 30 minutes, then refrigerate until chilledthroughout, about 1 hour.

To make the caramel glaze:In a small, heavy saucepan over low heat, combine the brown sugar, butter and cream.Heat until the sugar dissolves, then increase the heat to high and bring to a boil. Reducethe heat to medium and cook, stirring constantly, until thick and smooth, add the Irishwhiskey (or Bailey's Irish Cream, if using). Let cool to room temperature.

When ready to serve, remove the cheesecake from the refrigerator and transfer to a largeserving plate. Cut with a hot, dry knife.

Caramel Glaze and Garnish: (Optional)Drizzle slices with the caramel glaze and chocolate syrup and dust slices with cocoa

powder. Serve with a dollop of whipped cream.

Serves 8 to 10.

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Any purchase made helps to support our site (and Bridget's fondness for tea towels).Thank you.Irish Beverages

HomemadeButtermilk

In the old days,nothing went to wastein an Irish householdand this included theliquid left over after churning the butter.Combined withnatural airborne bacteria, the liquid thickened and soured, taking on a pleasingly tangyflavor. The resulting buttermilk made an excellent drink, especially in warm weather (although Michaleen O'Flynn in the Quiet Man would definitely disagree - "The Borgia's
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would do better!").Lower in fat than sweet milk, the flavor of buttermilk is reminiscent of yogurt and most

people prefer it well-chilled. Irish folklore claims a glass of buttermilk will cure ahangover, and when heated with a clove of garlic, it was sure to cure any variety of ailments!

While the days of churning butter at home may be long gone, the following recipe willmake it easy for you to enjoy having fresh buttermilk on hand almost whenever you like.

Ingredients:1 oz yeast1 oz sugar 4 pts water 1 pt milk

Method:1. Cream sugar and yeast

2. Warm the water slightly and mix with milk 3. Gradually stir milk and water until the milk smells like buttermilk - slightly sour butnot unpleasant4. Strain through muslin and use for bread and scone recipes calling for buttermilk,including:

Jane FitzGerald's Blue Ribbon Soda Bread

St. Brigid's Oatcakes

Irish Soda Biscuits

Recipe reprinted with the kind permission of Cailin Ni MearaImage: Co. Wicklow Note Card from All-Posters
http://www.irishcultureandcustoms.com/2Kitch/aSodaBred.html#FitzgeraldSodaBreadhttp://www.irishcultureandcustoms.com/2Kitch/rBreads1.html#StBrigidsOatCakeshttp://www.irishcultureandcustoms.com/2Kitch/rDessert1.html#SodaBiscuitshttp://www.shopcreator.com/mall/EuroArtEu/aboutus.stmhttp://www.shopcreator.com/mall/EuroArtEu/aboutus.stmhttp://affiliates.allposters.com/link/redirect.asp?aid=290611&parentaid=0&item=824049http://www.irishcultureandcustoms.com/2Kitch/aSodaBred.html#FitzgeraldSodaBreadhttp://www.irishcultureandcustoms.com/2Kitch/rBreads1.html#StBrigidsOatCakeshttp://www.irishcultureandcustoms.com/2Kitch/rDessert1.html#SodaBiscuitshttp://www.shopcreator.com/mall/EuroArtEu/aboutus.stmhttp://affiliates.allposters.com/link/redirect.asp?aid=290611&parentaid=0&item=824049

Download - Desserts 2

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