St. Patrick's Day Feed

Guinness Gingerbread

Okay, your mother probably didn't make Guinness gingerbread when you were a kid. But I bet you wish she had.


Guinness Gingerbread

1 1/4 sticks (10 tbsp.) butter, plus some for greasing
1 cup golden syrup (you may substitute with corn syrup)
1 cup packed plus 2 tbsp. brown sugar
1 cup Guinness stout
2 tsp. ground ginger
2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 cups all-purpose flour (I suggest you sift it)
2 tsp. baking soda
1/4 cup sour cream
2 eggs
1 rectangular aluminum foil pan or 13" x 9" x 2" cake pan 

Preheat oven to 325˚F.

Grease your aluminum foil pan or line your cake pan with aluminum foil and grease it.

Put the butter, syrup, brown sugar, Guinness and spices into a pan and melt gently over low heat.

Take off heat and whisk in the flour and baking soda. Be patient and whisk thoroughly to get out any lumps.

Whisk the sour cream and eggs together then beat into gingerbread mixture, whisking again to get a smooth batter. 

Pour this into your foil loaf/cake pan and bake for about 45 minutes; when it's ready, it will be risen in the center and coming away from the pan at the sides.

Let the gingerbread cool before cutting into slices or squares.

It's me again. Gingerbread tends to look too much like an unfinished cake waiting to be frosted, so I always dust the finished gingerbread with powdered sugar. Makes a big difference.


 Can you tell what's driving me crazy about this old holiday photo of Mary Tyler Moore?


It's the brown carpeting. It has nothing to do with the holidays. Details matter! So don't forget to dust your gingerbread with powdered sugar.    ; )

Recipe via Irish Central
Image via Vintage Everyday

Retro Grasshopper Pie for St. Patrick's Day

1975 recipesSt. Patrick's Day is as good a reason as any to make a Grasshopper Pie. It's green, contains two kinds of booze and it's delicious.

Grasshopper pie

This Grasshopper Pie recipe comes from a 1975 Better Homes & Gardens recipe booklet. The recipe is originally from the Grand River Inn, in Grand Haven, Michigan. The Grand River Inn no longer exists.

Chocolate Crust

Mix 1 cup chocolate wafer crumbs (19 wafers), 1/4 cup sugar and 5 tbsp. melted butter. Press into 9-inch pie plate.


1/4 cup milk
6 cups mini marshmallows
1/3 cup creme de menthe
2 tbsp. white creme de menthe de cacao
Several drops of green food coloring
4 cups whipping cream, whipped
whipped cream rosettes
whole fresh strawberries

Prepare chocolate crust. Combine milk and marshmallows; cook and stir over low heat until marshmallows melt. Remove from heat; cool, stirring every 5 minutes until partially set. Stir in liqueurs and food coloring; fold into whipped cream. Pile onto crust; freeze firm. Trim with rosettes and berries. Let stand 10 minutes before serving.

Click here for another retro recipe for a green-colored pie.

Via Eudaemonius

Retro Happy Hour: Irish Mocha Mint Coffee for the teetotallers

This recipe is from 1985.

Retro happy hour vintage

3 well-rounded tsp. of Sugar-Free or Regular General Foods International Coffees Irish Mocha Mint or any other flavor • 2 tbsp. hot water • 3/4 club soda or natural sparkling water • crushed ice or ice cubes • 1/4 cup ice milk

For one serving, spoon the International Coffee into a tall glass. Add hot water and stir until coffee is dissolved. Pour soda in gradually, mix well, add ice. Top with ice milk. Garnish as desired.

 Click here for a traditional (read: with whiskey) Irish Coffee recipe. 

Via Click Americana

Tuesday Twofer: Cranberry-Orange Relish and Irish Coffee Dessert

Today's recipes come from a 1978 ad.


Cranberry-Orange Relish

2 envelopes Knox Unflavored Gelatine
1/2 cup cold water
1/2 cup boiling water
1 1/4 cups sugar
1 small orange, cut up (including peel)
3 cups cranberries

In blender, sprinkle gelatine over cold water; let stand 3 to 4 minutes. Add boiling water; cover and process at STIR/LOW until gelatine dissolves, about 2 minutes. Add sugar and orange; cover and process 2 to 3 cycles or until finely chopped.

Pour into 4-cup mold or bowl; chill until firm. Garnish, if desired, with orange slices. Yields about 8 servings. 

Irish Coffee Dessert

2 envelopes Know Unflavored Gelatine
1 cup cold milk
1 cup milk, heated to boiling
2/3 cup sugar
2 tbsp. instant coffee powder
1 oz. Irish whisky 
1 oz. creme de cacao
1 cup (1/2 pt.) whipping or heavy cream
1 cup ice cubes (6 to 8)

In blender, sprinkle gelatine over cold milk; let stand 3 to 4 minutes. Add hot milk, cover and process at STIR/LO until gelatine dissolves, about 2 minutes. Add sugar, coffee powder, whisky and creme de cacao; cover and process at LIQUEFY/HI until blended. With blender running, remove feeder cap, add cream and ice cubes one at a time. Replace cap, continue to process until ice is liquefied.

Pour into Irish coffee mugs or dessert dishes and chill 30 minutes or until set. Garnish, if desired, with sweetened whipped cream and chocolate curls. Yields about 6 servings.

ADDENDUM posted Monday, 19 November 

Oops. I programmed this post a few weeks ago and got the dates confused.

Via Gatotchy