Welcome to Hyacinths for the Soul

My heartfelt thanks for stopping by for a visit to my blog. HFTS is all about friendship, feathering one's nest, and sharing a creative spirit. Thank you to all of you who take the time to leave a comment. I read and appreciate each and every one. Your notes are the only way I know who has stopped in for a visit.

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Thursday, March 15, 2012

Custard, Cookies, & Irish Coffee


I hope everyone had a chance to take part in

Kathleen's Annual St. Patrick's Day

Blog Crawl

You'll find my party post here.

Joining

Designs by Gollum

Foodie Friday

to share the recipes from my party.



Baked Egg Custard

Beat 4 eggs in the blender until light. Add a pinch of salt, 1/2 cup sugar, 1 teaspoon vanilla, and blend well. Add 1 cup of whipping cream. Mix well. Pour into baking dish or individual cups. Place baking dishes in a pan of hot water. Bake @ 300 until shimmering, about 1 hour.

Top with whipped cream and fresh berries or other topping of your choice.


Crumiri Cornmeal Cookies

Crumiri Cornmeal Cookies are originally an Italian cookie, but they are a wonderful little treat to serve along with rich custard. These gems aren't very sweet and the added crunch with the cornmeal gives them a nice texture along side the smooth custard. I sprinkled green sugar on top of each little crumiri button to add to celebrate the green.

You can find a copy of the recipe I used here. I didn't have a good piping bag, so I opted to roll the dough into small balls and top with the green sugar.



Irish coffee is a favorite treat here.



Simply add a jigger of Irish whisky

to a cup of your favorite dark, rich coffee.

Then top it off with sweet whipped cream.



Wishing each of you a

Happy St. Patrick's Day!

Click here to join

Michael Lee for Foodie Friday


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