Irish Whiskey Sauce: Meanwhile, in a saucepan, melt butter over medium heat. Stir in sugar until dissolved. Add cream and bring to simmer stirring constantly until thickened. Remove from heat and stir in whiskey. While still in pan and using skewer or toothpick, poke holes all over cake and pour 1/3 cup warm sauce evenly over top. Let cool. TIP: To serve pudding with sauce, heat until warm. Enjoy.
Grandma’s Trailer Potato Salad submitted by Ashley Davidson Ingredients: 2 ½ lbs russet potatoes, peeled and cubed 6 large eggs 1/2 cup mayonnaise 2 tbsp yellow mustard 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp paprika 1/2 cup green onions, sliced 1/2 cup sweet pickles, chopped 1 tsp pickle juice (optional) Instructions:
Sticky Date Pudding with Irish Whisky Toffee Sauce submitted by Lisa Spicer – Sunshine Cake Studio Ingredients: 1 1/2 cups water 1 1/3 cups chopped pitted dates 2 tsp baking soda 1 cup butter 1/2 cup granulated sugar 4 eggs 1 tsp vanilla 2 1/2 cups all-purpose flour 3/4 cup 35% cream 1/4 cup Irish Whisky Instructions: Preheat oven to 350° F. Grease a 10-cup Bundt pan or three loaf pans. Set aside. In saucepan bring water, dates and baking soda to boil. Stir until dates soften and most of liquids are absorbed. Let cool. In large bowl beat butter with sugar until light, beat in eggs, stir in vanilla. Sift flour and baking powder over mixture. Add date mixture. Stir until combined. Pour into pans and bake for 45 minutes. 2 tsp baking powder Irish Whiskey Sauce: 1 1/4 cups brown sugar 1/2 cup butter
Place the cubed potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Reduce heat and simmer for about 10-12 minutes until the potatoes are fork- tender. Drain the potatoes and let them cool completely. In a separate saucepan, place the eggs in cold water and bring them to a boil. Cover, remove from heat, and let sit for 10 minutes. Then, transfer to an ice bath, peel and chop. In a large bowl, whisk together mayonnaise, mustard, salt, pepper, paprika, and pickle juice (if using). Add the cooled potatoes, chopped eggs, celery, green onions, parsley, and sweet pickles to the bowl. Gently fold everything together until well coated with the dressing. Cover and refrigerate for at least one hour before serving to let the flavours meld. Six to eight servings. Prep Time: 20 minutes. Cook Time: 20 minutes. TIP: Garnish with chopped up cooked bacon, extra egg slices to serve on top.
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Ilderton and Area Villager
May 2025 • Page 9
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