Every year around this time our family gets together to celebrate St. Patty's Day. We always do it when our youngest daughter and her husband from Kansas City can join us, which is usually the Wednesday before St. Patrick's Day...thus, this year...tomorrow! (I can't wait!)
Tonight, after Amanda and Phillip arrive, I will put the corned beefs on to cook overnight in crockpots; tomorrow I will bake the potatoes and cook the cabbages. I just got done making a quadruple batch of this recipe (one of our favorites, but I only make it once a year). There will be enough food to feed the whole clan, plus friends, at noon and again at 5:00.
EMERALD ISLE CAKE
(This recipe tastes sort of like those dunkin' doughnut sticks. It's very good!)
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 3/4 cup flour
2 teaspoons baking powder
1/2 cup milk
Mix all ingredients together well, then pour into an 8 x 8 square baking pan. Bake at 350 degrees for 40 minutes. Make glaze (below) and pour over hot cake fresh from the oven. Allow to cool, cut into 4" x 2" pieces and serve with tea or coffee. Delicious!
1 cup powdered sugar
2 teaspoons milk
Stir together until smooth. Pour over hot cake fresh from oven.