Kerrygold Rhubarb & Strawberry Sponge Pudding

Rhubarb_and_Strawberry_Sponge_Pudding_made_with_Kerrygold_Grass-Fed_Butter

Kate McDermott’s Cranberry Pie

kate's cranberry pie

You may be surprised to learn that Cranberry Pie is another way to enjoy this seasonal fruit other than traditional sauce or relish we find on many holiday tables. If you enjoy a fresh sour cherry pie in the summer, you will love this pie made with cranberries. I use them fresh in season, and also freeze them so I can use them year round. Add a handful of chopped walnut meats to these bright red orbs of delightful tartness, and a bit of orange liqueur to the filling or in a small glass to pair with the pie when it is served.

 

Kerrygold Rhubarb & Strawberry Sponge Pudding

Rhubarb_and_Strawberry_Sponge_Pudding_made_with_Kerrygold_Grass-Fed_Butter

Irish Scones with Kerrygold Butter and Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.

 

Scones with Kerrygold Butter and Strawberry Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.

 

Kerrygold Bread & Butter Pudding

Bread_and_Butter_Pudding__made_with_Kerrygold_Grass-Fed_Irish_Butter

Serves:  4-6

If you really want to show off to your guests, a gas gun or small propane torch can be used, with care, to glaze the top. If you don’t fancy using apricot jam as a glaze try marmalade or lemon curd instead. To make it even more delicious try making it with day-old croissants or brioche.

http://kerrygoldusa.com/recipes/bread-butter-pudding

Irish Scones with Kerrygold Butter and Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.

 

Irish Scones with Kerrygold Butter and Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.

 

Irish Scones with Kerrygold Butter and Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.

 

Kerrygold Spinach & Swiss Cheese Egg Cups

kgold-eggs-13217

These egg cups are a snap to prepare and they make a great snack or main dish for breakfast, lunch or dinner. Oh, the recipes that come together when your children or loved ones are allergic to gluten! This savory and gluten-free recipe brings out the incredible creamy texture and amazing taste of Swiss cheese, making this a favorite in my home. It’s an uplifting dish that is perfect for the spring and summer when you don’t feel like slaving over the stove for pancakes or waffles. For a complete breakfast, serve this dish with a bowl of fruit or salad to round out the protein and healthy carbohydrates your getting from these egg cups. Another great thing about these egg cups is that they keep in the fridge for up to three days, If you don’t finish all six, the leftovers are the perfect thing to prep and then take to work or school. And since they’re nut-free, they pass the school test! It can be hard to feed kids, especially if they have allergies, but I’ve found that the little ones love these eggcups too. They’re also fun meal option for a Meatless Monday kids dinner. My favorite way to enjoy these egg cups? It’s a brilliant approach to sandwiches for a picnic or an evening concert under the stars. Simply assemble these cups a few hours before you plan to eat them and they’ll be perfect. Serve them with salad if you want to make them a finger food! I topped these cups with sesame seeds, which are a nutritional powerhouse- they’re a great source of calcium, iron, and magnesium. They add a crunch and texture to these baked egg cups and are a wonderful finish to recipes!

Serves:  6

Ingredients:
  • 2 Tbsp. Kerrygold Salted Butter
  • 6 slices gluten-free sandwich bread
  • 2 cups finely chopped fresh baby spinach
  • 3 Tbsp. finely chopped fresh basil
  • 1/2 cup grated Kerrygold Swiss Cheese
  • 6 large eggs
  • 1/4 tsp. sea salt
  • 1/4 tsp. pepper
  • 1/4 tsp. chili powder
  • 1 tsp. sesame seeds
Directions:

1. Preheat oven to 375 degrees F. Grease a 6 cup muffin tin with butter; set aside.
2. Using a rolling pin, slightly flatten each bread slice. Place each slice into each muffin tin cavity. Using a teaspoon, divide spinach, basil, and Swiss cheese amongst the 6 bread cavities. Then, crack an egg on top of each. Sprinkle with sea salt, pepper, chili powder and sesame seeds.
3. Bake for 20-25 minutes or until eggs are set. Remove from oven and serve warm.

 

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 http://kerrygoldusa.com/recipes/spinach-swiss-cheese-egg-cups/