kerrygoldusa Verified In 1984, Sarah Furno’s mother made the first batch of Cashel Blue in her home kitchen. Now, Sarah still farms the land that’s been in her family for centuries. Read more about the origin of Cashel Blue at the link in our bio.
Keep your celebrations going with indulgent dark chocolate mixed with a kick of caffeine and topped with toasted meringue. https://kerrygoldusa.com/recipes/chocol
Step up your dinner plans this weekend with this Creamy Lemon Chicken Piccata, packed with rich flavors of creamy chicken, lemon zest, and tangy capers.
Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
Once cooked, allow to cool before cutting into squares.
Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
Once cooked, allow to cool before cutting into squares.
Place the rolled oats in a blender, and process until they resemble coarse flour.
In a medium size mixing bowl, combine the processed oats, all purpose flour, brown sugar, baking powder, kosher salt, and ground cinnamon. Whisk to combine well.
In a second large mixing bowl, add the ripe banana and use a fork to mash it very well. Next, add the eggs, vanilla extract, and milk. Whisk very well to incorporate the eggs and banana into the milk.
Pour the dry ingredients into the wet ingredients, and then stream in the melted butter. Whisk until just combined. It’s okay if there are still a few lumps.
Preheat a large skillet over medium heat. Add 1 tablespoon of Kerrygold Butter with Olive Oil to melt and coat the bottom of the pan.
Pour in ¼ cup of the pancake batter into the heated pan for each pancake. Cook for 2 minutes, and when bubbles begin to form and pop on the surface of the pancake, flip, and cook for another 1-2 minutes. Repeat with the remaining pancake batter.
The pancakes can be kept warm in a 200 degree F oven on a metal rack lined baking sheet. Serve the pancakes with sliced bananas, more butter, maple syrup, and a sprinkle of ground cinnamon.
Foodaware 