Kerrygold unsalted butter

July 10, 2019

Mary Burns’s Butterific Irish Scones

Ingredients:

1 3/4 cups (about 8 ounces) all-purpose flour
1/4 cup sugar, plus additional for sprinkling over tops
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
cut into pieces
1/3 cup raisins
1/2 cup whole milk
1 large egg, plus additional beaten egg for brushing over tops

Directions:

Preheat oven to 425° F
Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl
Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs
Add raisins
Whisk together milk and 1 egg
Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed
Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces
of dough. (Do not over-knead)
Pat dough to 1 1/2-inch thickness.
Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out
about 6 rounds.
Place rounds on lightly-buttered baking sheet. Brush
tops with additional beaten egg; sprinkle with additional sugar.
Bake until golden brown and delicious, about 14 to 17 minutes, rotating pan
halfway through baking for more even browning
Serve warm with Kerrygold™ Irish Butter and jam

Makes about 6 servings (depending on hunger level and capacity for
sharing)
Note: These scones are more muffin-like in texture; dough will be moist
and wet, which ensures a tender texture.

http://kerrygoldusa.com/recipes/kerrygold-irish-scones

Mary Burns’s Butterific Irish Scones

Ingredients:

1 3/4 cups (about 8 ounces) all-purpose flour
1/4 cup sugar, plus additional for sprinkling over tops
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
cut into pieces
1/3 cup raisins
1/2 cup whole milk
1 large egg, plus additional beaten egg for brushing over tops

Directions:

Preheat oven to 425° F
Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl
Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs
Add raisins
Whisk together milk and 1 egg
Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed
Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces
of dough. (Do not over-knead)
Pat dough to 1 1/2-inch thickness.
Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out
about 6 rounds.
Place rounds on lightly-buttered baking sheet. Brush
tops with additional beaten egg; sprinkle with additional sugar.
Bake until golden brown and delicious, about 14 to 17 minutes, rotating pan
halfway through baking for more even browning
Serve warm with Kerrygold™ Irish Butter and jam

Makes about 6 servings (depending on hunger level and capacity for
sharing)
Note: These scones are more muffin-like in texture; dough will be moist
and wet, which ensures a tender texture.

http://kerrygoldusa.com/recipes/kerrygold-irish-scones

April 24, 2019

Mary Burns’s Butterific Irish Scones

Ingredients:

1 3/4 cups (about 8 ounces) all-purpose flour
1/4 cup sugar, plus additional for sprinkling over tops
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
cut into pieces
1/3 cup raisins
1/2 cup whole milk
1 large egg, plus additional beaten egg for brushing over tops

Directions:

Preheat oven to 425° F
Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl
Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs
Add raisins
Whisk together milk and 1 egg
Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed
Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces
of dough. (Do not over-knead)
Pat dough to 1 1/2-inch thickness.
Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out
about 6 rounds.
Place rounds on lightly-buttered baking sheet. Brush
tops with additional beaten egg; sprinkle with additional sugar.
Bake until golden brown and delicious, about 14 to 17 minutes, rotating pan
halfway through baking for more even browning
Serve warm with Kerrygold™ Irish Butter and jam

Makes about 6 servings (depending on hunger level and capacity for
sharing)
Note: These scones are more muffin-like in texture; dough will be moist
and wet, which ensures a tender texture.

http://kerrygoldusa.com/recipes/kerrygold-irish-scones

March 24, 2019

Mary Burns’s Butterific Irish Scones

Ingredients:

1 3/4 cups (about 8 ounces) all-purpose flour
1/4 cup sugar, plus additional for sprinkling over tops
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
cut into pieces
1/3 cup raisins
1/2 cup whole milk
1 large egg, plus additional beaten egg for brushing over tops

Directions:

Preheat oven to 425° F
Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl
Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs
Add raisins
Whisk together milk and 1 egg
Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed
Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces
of dough. (Do not over-knead)
Pat dough to 1 1/2-inch thickness.
Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out
about 6 rounds.
Place rounds on lightly-buttered baking sheet. Brush
tops with additional beaten egg; sprinkle with additional sugar.
Bake until golden brown and delicious, about 14 to 17 minutes, rotating pan
halfway through baking for more even browning
Serve warm with Kerrygold™ Irish Butter and jam

Makes about 6 servings (depending on hunger level and capacity for
sharing)
Note: These scones are more muffin-like in texture; dough will be moist
and wet, which ensures a tender texture.

http://kerrygoldusa.com/recipes/kerrygold-irish-scones

January 21, 2019

Mary Burns’s Butterific Irish Scones

Ingredients:

1 3/4 cups (about 8 ounces) all-purpose flour
1/4 cup sugar, plus additional for sprinkling over tops
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
cut into pieces
1/3 cup raisins
1/2 cup whole milk
1 large egg, plus additional beaten egg for brushing over tops

Directions:

Preheat oven to 425° F
Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl
Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs
Add raisins
Whisk together milk and 1 egg
Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed
Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces
of dough. (Do not over-knead)
Pat dough to 1 1/2-inch thickness.
Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out
about 6 rounds.
Place rounds on lightly-buttered baking sheet. Brush
tops with additional beaten egg; sprinkle with additional sugar.
Bake until golden brown and delicious, about 14 to 17 minutes, rotating pan
halfway through baking for more even browning
Serve warm with Kerrygold™ Irish Butter and jam

Makes about 6 servings (depending on hunger level and capacity for
sharing)
Note: These scones are more muffin-like in texture; dough will be moist
and wet, which ensures a tender texture.

http://kerrygoldusa.com/recipes/kerrygold-irish-scones

December 14, 2018

Mary Burns’s Butterific Irish Scones

Ingredients:

1 3/4 cups (about 8 ounces) all-purpose flour
1/4 cup sugar, plus additional for sprinkling over tops
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
cut into pieces
1/3 cup raisins
1/2 cup whole milk
1 large egg, plus additional beaten egg for brushing over tops

Directions:

Preheat oven to 425° F
Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl
Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs
Add raisins
Whisk together milk and 1 egg
Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed
Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces
of dough. (Do not over-knead)
Pat dough to 1 1/2-inch thickness.
Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out
about 6 rounds.
Place rounds on lightly-buttered baking sheet. Brush
tops with additional beaten egg; sprinkle with additional sugar.
Bake until golden brown and delicious, about 14 to 17 minutes, rotating pan
halfway through baking for more even browning
Serve warm with Kerrygold™ Irish Butter and jam

Makes about 6 servings (depending on hunger level and capacity for
sharing)
Note: These scones are more muffin-like in texture; dough will be moist
and wet, which ensures a tender texture.

http://kerrygoldusa.com/recipes/kerrygold-irish-scones

November 15, 2018

Kerrygold Fettuccine Alfredo, Irish-style

Prep: 5 minutes

Cook: 15 minutes

Serves: 2

Ingredients:
- 6 ounces fettuccine noodles
- 1 ½ cups grated Kerrygold Dubliner Cheese
- ½ cup heavy cream
- 3 tablespoons Kerrygold Unsalted Butter
- Salt, to taste
- Freshly ground black pepper, to taste
Directions:

Bring a large pot of salted water to a boil to cook the pasta.

Meanwhile, grate the cheese and place it in a serving bowl.

In a small sauce pan, melt the cream and butter together. Do not bring to a boil—just keep it warm.

Add the pasta to the boiling water and cook until al dente.

Drain the pasta (reserving some of the cooking water, just in case).

Add the hot pasta to the serving bowl with the grated cheese. Toss, toss, toss.

Drizzle in the melted butter and cream mixture, and toss again.

Taste, and add salt, pepper, and additional pasta cooking water to taste.

http://kerrygoldusa.com/recipes/fettuccine-alfredo-irish-style/