Recipe(tried): IRISH DESSERTS FOUND..............

Dear Friends, I do not remember who, but a few days ago someone posted for "Irish Desserts". My husbands late mothers family is Irish and his Aunt shared the following recipes:

IRISH COFFEE CHEESECAKE
Crust: 1 9oz. package chocolate cookie wafers, crumbled
1/4 cup sugar
1/2 cup butter, melted

Filling: 1 7oz. Chocolate Riesen caramel candy
1/4 cup whipping cream
2 teaspoon instant coffee powder
2 tablespoons Irish whiskey, optional
2 8oz. packages cream cheese, softened
1/3 cup sugar
1 cup whipping cream, whipped
Green Food Coloring, optional

Combine all crust ingredients. Press over the bottom and 1 1/2 inches up the sides of a 9-inch spring form pan. Chill while preparing the filling. In a small heavy sauce pan, melt candies with 1/4 cup cream over low heat, stirring constantly. Remove from heat and stir in the coffee powder and whiskey. Let cool to room temperature.
Meanwhile in a mixing bowl,beat cream cheese and sugar until fluffy. Stir in cooled chocolate. Carefully fold in the whipped cream. Spoon into the prepared crust. Chill at least 3 hours. Serve with a dollop of additional whipped cream, tinted green.* Makes 12-16 servings.
*Tinting green is not done in Ireland. This is a American peculiarity.


IRISH POUND CAKE

1 tablespoon grated lemon peel
1 cup golden raisins
3 tablespoons Irish Mist Liqueur
1 cup butter
1 cup plus 2 tablespoons sugar
4 eggs
2 cups sifted cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon vanilla

In a small bowl marinate lemon peel and raisins in Irish Mist. Cream butter and sugar in mixing bowl until light and fluffy; add eggs one at a time, beating well after each addition. Sift cake flour with salt and baking powder. Remove raisins and lemon peel with slotted spoon;transfer to small bowl tossing with small amount of flour mixture. Pour any remaining liqueur and vanilla into eggs. Add flour gradualy;beating only until blended. Mix in raisins. Spoon into greased 9 by 5 -inch loaf pan that is bottom linen with greased waxed paper. Bake in preheated 325 degree oven 1 hour and 10 minutes or until toothpick tests clean. Remove to cooling rack for 10 minutes. Remove from pan; remove waxed paper and cool. May be sprinkled with confectioners sugar before serving.


DUBLIN'S FINEST CARAMEL APPLE CAKE

Caramel:
1/2 cup firmly packed brown sugar
1/4 cup butter
1 (8oz.) carton heavy whipping cream, divided
1/3 cup chopped pecans

Cake:
1 package apple cinnamon quick bread mix
1 cup chopped, peeled apple
3/4 cup water
3 tablespoons Irish Whiskey or water
1/4 cup oil
1 egg

Topping:
Remaining heavy whipping cream
2 tablespoons powdered sugar
2 teaspoons Irish Whiskey, if desired
Cinnamon, if desired

Heat oven to 350 degrees. In small saucepan over low heat, combine brown sugar, butter, and 2 tablespoons whipping cream. Cook and stir just until butter is melted. Remove from heat; stir in Pecans. Pour mixture into bottom of ungreased 9-inch round cake pan or 9-inch square pan. Set aside.

In a large bowl, combine all cake ingredients. Stir 50-75 strokes by hand until mix is moistened. Carefully spoon batter over caramel mixture, making sure caramel is completly covered.

Bake at 350 degrees for 40-50 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; invert onto serving plate. Cool. Just before serving , in small bowl, beat remaining whipping cream until soft peaks form. Add powdered sugar and whiskey. Beat until stiff peaks form. Spread whipped cream mixture on top of cake. Sprinkle lightly with Cinnamon. Store in refrigerator. Makes 8 servings.
This is wonderful served warm. If serving warm, top each piece with a dallop of whipped cream just before serving.