INGREDIENTS:

• 6 Carrots (cut into 1″ slices)
• 2 Medium Onions (cut into quarters)
• 3 pound corned beef brisket
• 1 cup water
• 1 small head of cabbage (cut into wedges)

DIRECTIONS:

1. Put carrots, onions, beef brisket, and water in the slow cooker in the order listed.
2. Cook on LOW for about 8 hours.
3. Add Cabbage Wedges to the slow cooker, turn on HIGH then continue cooking for another 2 to 3 hours.

SUGGESTIONS:

• Enjoy with Boiled Potatoes or Irish Soda Bread
• If you don’t have 10 hours until dinner you can speed up the cooking time by cooking on LOW for 4 hours and then on HIGH for 4 hours.
• Trim any additional fat around the brisket AFTER cooking to cut fat while ensuring the meat stays moist and delicious.

INGREDIENTS:

• 4 1/2 cups flour
• 2 Tbsp Splenda (substitute Sugar if you prefer)
• 1 tsp Salt
• 1 1/4 tsp Baking Soda
• 4 Tbsp Margarine
• 1 cup Raisins
• 2 Tbsp Caraway Seeds
• 1 egg equivalent of egg beater
• 2 cups low-fat Lactaid Milk
• 2 1/2 Tbsp Lemon Juice

DIRECTIONS:

1. Preheat overn to 425°. Combine Lactaid Milk and Lemon Juice and set aside for 5 minutes.
2. Mix together 4 cups of flour, Splenda, salt, and baking soda into a large mixing bowl.
3. Using your fingers (or a pastry knife) work the butter into the flour mixture until it is fully mixed in. Stir in the raisins and caraway sees.
4. Create a well in the mixture of dry ingredients then add the egg beater and milk mixture. Combine together with a spoon until dough is too stiff to stir. Sprinkle hands with flour and gently knead the dough into a ball. The mixture may be sticky, if it is add more flour until you can work with it.  Do not over knead the mixture, it will still be pretty sticky (like shortcake biscuit dough).
5. Transfer dough to a floured surface and knead the bread a few more times. Shape bread into a round loaf, then place into a lightly greased cast iron skillet (or a baking sheet).
6. Cut 1″ deep slits into the loaf to form an X in the top of the bread. Lightly sprinkle a few caraway seeds on top and bake in a 425° oven for 35 – 45 minutes. You can tell the bread is done when you can insert a toothpick into the center and it comes out clean or when you tap on the loaf and it sounds hollow.

SUGGESTIONS:

• If the top of the loaf gets too dark while baking put tin foil on the top.
• Remove bread from oven and let cool for 5 to 10 minutes. Server warm for best results.
• Serve with Corned Beef and Cabbage for a delicious Irish Dish.

3/4 c. heavy cream

2 T. unsalted butter

Place chocolate pieces in a medium stainless steel bowl and set aside. Heat the cream and butter in a small saucepan. Bring to a boil. Immediately pour the boiling cream over the chocolate and let stand for 5 minutes. Stir with a whisk until smooth.  Cover and place in refrigerator until the mixture is firm..several hours or overnight.  Remove from refrigerator.  Scoop out a teaspoon of the mixture and using your hands, form a ball.  It helps to wash hands after making a few balls, this way they don’t stick to your hands. You now have a choice of coatings. Makes about 30 truffles.

Dry coating: chopped nuts (walnuts, hazel nuts, pecans), toasted coconut, cocoa powder or confectioners sugar.  Place coated ball on a cookie sheet covered with parchment paper . Refrigerate until firm. Truffles can be refrigerated up to 2 weeks or frozen for 2 months.

Chocolate dipped coating:  Truffles should be frozen overnight before dipping in chocolate. Melt several kinds of chocolate (milk choc, dark choc, white choc), each in a separate bowl.  Stir in 1 t. butter or shortening, this  helps to make a smooth finish.  Place frozen truffle into melted chocolate. Use a spoon to turn, coating evenly. Place on parchment papered cookie sheet and refrigerate until firm. If desired, drizzle lines of melted chocolate over top with a piping bag for decoration. Return to refrigerator to set. Option: place each truffle into a mini muffin cup paper.

These make a nice gift for the holidays or Valentine’s Day.