Irish Cream Pudding Parfaits with Oatmeal-Walnut Crunch

 Here's a few desserts for St. Patricks Day!



Ingredients for Crunch:
1        c. old-fashioned oats
3/4     c. all purpose flour
1/2     c. packed brown sugar
2        tsp. instant coffee crystals
1/4     tsp. ground allspice
1/4     tsp. salt
1/2     c. (1 stick) chilled unsalted butter, cut into 1/2 inch pieces
3/4     c. coarsely chopped walnuts
Ingredients for Pudding:
1-1/4  c. chilled whipping cream
12      tbsp. Irish Cream
3/4     c. packed brown sugar
6        large egg yolks
1/4     tsp. ground nutmeg
12      tbsp. dried currants
Preparation:
Crunch:
Preheat oven to 350°F. Combine first 6 ingredients in large bowl. Add butter and rub in with fingertips until mixture forms moist clumps. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes. Cool completely. (Can be made 2 days ahead. Store airtight.)
Pudding:
Combine 3/4 cup cream, 6 tablespoons Irish cream, sugar, yolks and nutmeg in large metal bowl. Place over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until custard thickens and thermometer registers 160°F, about 8 minutes. Remove from over water and beat until cool, about 8 minutes. Mix in remaining 6 tablespoons Irish cream. Beat remaining 1/2 cup cream in medium bowl to medium peaks. Fold into custard. Cover and chill at least 4 hours or overnight.
Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of six 12 ounce goblets; repeat layering 1 more time. Serve immediately or refrigerate up to 1 hour.

Irish Mince Tartlets

1 lg. jar of mince pie filling (or other flavor pie filling)
2 recipes for 2-crust pies
1 beaten egg
Oven 450F
Roll out two crusts at a time. Cut into 4-inch circles with large biscuit cutter or tart cutter for as many pairs as will fit. Place 2 tablespoons of filling in the center of the bottom crusts. With a pastry brush put egg around the edge to seal. Cut a slit or small hole in the top crust and place on top. Press down firmly and seal the edges. Brush with egg. Place the tartlets on an ungreased cookie sheet and bake for 20 to 25 minutes, until crust is golden. Remove from oven and let cool completely on wire rack.
Repeat with second two pie crusts. Yield: about 20 tartlets

Irish Applesauce Spice Cake Fancies
Decorated for Christmas

1-1/2 c. all-purpose flour
1       c. whole wheat flour
1       tsp. baking soda
1       tsp. ground cinnamon
1/4    tsp. ground allspice
1       c. firmly packed dark brown sugar
1/2    c. margarine, softened
1-1/4 c. sweetened applesauce
2       eggs, beaten
1/3    c. light molasses
In a medium bowl, combine all-purpose flour, whole wheat flour, baking soda, cinnamon and allspice; set aside.
In a large bowl, with electric mixer at medium speed, beat brown sugar and margarine until creamy. Add applesauce, eggs and molasses; beat until smooth. Gradually add flour mixture, beating until well blended. Pour batter into 13 x 9 x 2 inch square pan lined with waxed paper. Bake at 350F for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then turn out onto wire rack and remove waxed paper. Cool completely.
Glaze:
5     c. powdered sugar
1/2  c. milk
1/2  tsp. vanilla extract
Using an electric mixer at medium speed, combine sugar, milk and vanilla until smooth and it lightly coats the back of a spoon.
Assembly:
Trim off 1/2 inch of each side of cooled cake. Measure and cut into 1-1/4 inch squares.
With a spoon, drizzle glaze over the tops and sides of each piece. Do this 3 times to be sure each piece is covered completely. Sprinkle the tops with assorted holiday sprinkles or decorate with red and green glaze. Let dry completely and store in an air tight container.