Isabella Reimer

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Reporter

Patty’s Green Pistachio Pudding Cake given by Paula Reimer

Ingredients:

1 package white cake mix, divided

2 packages instant pistachio pudding mix

½ cup milk

½ vegetable oil

½ cup water

5 eggs

Frosting:

1 cup heavy cream

1 cup milk

1 package instant pistachio pudding mix

Directions:

Step one:  Preheat oven to 350 degrees F. Coat the of two round cake pans with cooking spray, then lightly dust with one tablespoon cake mix.

Step two:  In a large bowl with an electric mixer, beat remaining cake mix, two packages pudding mix, ½ cup milk, the oil, and water until thoroughly combined. Beat in eggs until well mixed. Pour batter evenly into cake pans.

Step three:  Bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Cool fifteen minutes, then remove to wire racks to cool completely.

Step four:  To make frosting, in a medium bowl with an electric mixer, beat heavy cream with one cup milk and one package pudding mix until thickened. Place one cake layer upside down on a serving plate and frost the top. Place second layer over first and frost top and sides of cake. Keep refrigerated.

Spirited Irish Cream Cake given by Margie Squiller

Ingredients:

1 package white cake mix

3 eggs

½ cup vegetable oil

½ cup water

1 teaspoon vanilla extract

¾ cup Irish cream liqueur, divided

1 package white chocolate baking bar, for garnish

Frosting:

1-½ sticks butter

¼ cup cocoa powder

¼ cup Irish cream liqueur

4 cups confectioners’ sugar

Directions:

Step one:  Preheat oven to 325 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

Step two:  In a large bowl with an electric mixer, beat cake mix, eggs, oil, water, vanilla, and ½ cup liqueur until thoroughly combined. Pour batter into baking dish.

Step three:  Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Let cool ten minutes, then prick holes in top of cake with a fork. Pour ¼ cup liqueur evenly over cake. Let cool completely.

Step four:  To make frosting, in a large bowl with an electric mixer, beat butter, cocoa powder, and ¼ cup liqueur until creamy. Slowly add confectioners’ sugar, beating until smooth. Evenly spread over top of cake. Using a potato peeler, shave white baking bar, lengthwise, to make curls; gently place on top of cake. Keep refrigerated.

Irish Soda Bread given by Rosanne Cercone

Ingredients:

4 cups all-purpose flour

4 tablespoon white sugar

1 teaspoon baking soda

1 tablespoon baking powder

½ teaspoon salt

½ cup margarine, softened

1 cup buttermilk

1 egg

¼ cup butter, melted

¼ cup buttermilk

Directions:

Step one:  Preheat oven to 375 degrees F.  Lightly grease a large baking sheet.

Step two:  In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in one cup of buttermilk and egg. Turn dough out onto a lightly round and place on prepared baking sheet. In a small bowl, combine melted butter with ¼ cup buttermilk; brush loaf with this mixture. Use sharp knife to cut an ‘X’ into the top of the loaf.

Step three:  Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.