Welcome to the Shamrock Club of Wisconsin's
Irish Christmas Recipes






Christmas morning in Ireland would be time to break your fast after Mass. And what better way to do so than some early morning Irish Scones?

Christmas Scones

• 3 cups plain flour;
• 1 teaspoon cream of tartar;
• 1 cup of buttermilk;
• 1 teaspoon salt
• 1 teaspoon baking powder

Stir together dry ingredients and mix lightly with hands. Make a hollow in the centre and add enough buttermilk to make soft dough. Turn onto floured board and knead quickly and lightly until the dough is free from cracks. Roll out until 1/2 cm thick and cut into rounds. Place on greased oven sheet and bake at 200 degrees Celsius for 15 minutes.


Stephen's Day, December 26, would often find people traveling from house to house, looking for treats as they entertained neighbors. As the story of Snick Snack and the King of the Birds is played out, tea and cookies could be served. What could be better than Irish CHRISTMAS COOKIES?

Irish Christmas Cookies

• 1 cup butter, softened;
• 1 cup granulated Sugar;
• 3 large eggs;
• 2 cups all-purpose Flour;
• 1/4 cup Irish whiskey;
• 1/4 cup candied citron, chopped;
• 1/4 cup golden raisins, blanched and chopped;
• 1/4 cup almonds, chopped
Preheat oven to 375 F. and prepare two greased cookie sheets; set aside.

In a small mixing bowl, cream together the butter and the sugar. Beat in the eggs until well blended. Add the flour and the Irish whiskey, and beat the dough until smooth. Add the fruit and nuts, and mix well. Drop cookie dough from a tablespoon onto the prepared cookie sheets. Bake each sheet of cookies for 8 to 10 minutes. Remove the cookies from the baking sheets with a spatula while still warm. Place on wire rack to partially cool. Store the cookies in an airtight container with a slice of white bread to maintain their soft, fruity texture.

Irish Christmas Lace Cookies

A longtime favorite, Irish oatmeal Lace Cookies are a joy to make and eat.

Irish Lace Cookies


  • 1/2 cup unsalted butter
  • 4 tablespoons flour
  • 1 cup firmly packed brown sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons milk
  • 1 cup old-fashioned rolled oats


Preheat oven to 350°F. Grease and flour 2 baking sheets.

Cream butter and sugar. Add vanilla; stir in flour, milk, and rolled oats.

Drop batter by the tablespoon onto prepared baking sheets; allow room for cookies to spread to about 3 inches in diameter. Each baking sheet will hold about 6 cookies.

Bake until cookies flatten and look dry (10 minutes). Let cookies cool for 4 to 5 minutes on baking sheets. Lift from baking sheet with a metal spatula and cool completely before serving.

Makes 2 dozen cookies.

Hint: If making this Irish cookie recipe ahead of time, store airtight after baking. Re-crisp by warming on a baking sheet in a 350° oven 5 minutes. Cool completely before serving.

Irish Tea Cookies

A quick to make treat.

Irish Christmas Tea Cookies


  • 1 cup sugar
  • 1/2 cup butter
  • 2 beaten eggs
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • Flour


Mix first 6 ingredients together. Add and mix in enough flour to make dough stiff enough to handle. Roll thin. Sprinkle with sugar. Roll again. Cut out with biscuit cutter or any cookie cutter.

Bake at 350°F until sides and bottoms are golden brown


Is maith an t-anlann an t-ocras.

Hunger is a good sauce.


    Apple Barley Pudding


  • 4 tablespoons pearl barley
  • 1 1/2 pounds eating apples
  • 2 ounces sugar
  • 3/4 tablespoon double cream
  • 1 liter water
Apples should be peeled, cored and sliced. Put the barley in the water and bring to the boil for 2 hours prior to mixing. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan. Add the sugar and lemon juice and bring to the boil again. Remove from the heat, allow to cool, and then chill. Serve cool with the cream stirred in.


Carl Hogan is a Dubliner. Her daughter, Denise Hogan Laumann, gave us her recipe of Dublin Christmas Pudding.

Christmas Pudding

• 4 oz Flour
• 1 tbsp Mixed Spice
• 1 tbsp Cinnamon
• 1 tbsp Nutmeg
• Pinch of Salt
• 8 oz White Bread Crumbs
• 8 oz Brown Sugar
• 8 oz Currants
• 8 oz Raisins
• 8 oz Sultanas
• 4 oz jarred Cherries
• 4 oz Almonds (Optional)
• 1/4 lb Margarine
• 2 Eggs
• 1/2 Pint Guinness
• Small Bottle of Whiskey (like an airline miniature bottle)

Mix flour, salt and spices together. Add breadcrumbs, sugar and all the fruit. Stir until well combined.

Melt margarine in a sauce pan. Cool slightly, add eggs, then whiskey and Guinness. Make a well in the center of the fruit mix, pour in egg mixture. Stir the whole thing together with a very big wooden spoon until your arm hurts. Get up on a chair if you must for more leverage.

Here's where I stray from an exact recipe. After I have mixed everything completely, I smell the mix to see what I think is missing or if is seems dry. I usually end up adding more of each spice (one at a time). I add a little more whiskey and the rest of the pint of Guinness (until the mix is good and moist).

Cover the mix and leave it overnight to set. Then check it again to make sure it smells good. Add more spices if you think it needs it. I usually add more currants to achieve a dark color in the mix.

Now the hardest part: bring to a boil a very large pot of water with a small plate placed within. Sit a bowl (top-down) onto greaseproof paper and draw a circle. Cut out the circle and rub margarine on one side of it.

While the water's coming to a boil, grease bowl and fill with the mixture to within 2-inches of the top. Flatten mixture in bowl. Place greaseproof paper on top of the bowl. Then fold a pleat into the center of the paper (about 1-inch pleat) and press the paper down onto the mix. Rub the edges flat into the inside of the bowl.

Once this is completed, wrap the bowl twice with greaseproof paper. Then tie some twine (very tightly around the top of rim of the bowl. Tie the twine again from top to bottom of bowl (like you wrap ribbon on a gift). Then wrap the bowl (very tightly) in two layers of tinfoil. Follow the same technique with the twine again. The main aim is to make sure everything is wrapped and tied tight enough, that no water will get inside the bowl as the bowl needs to be completely covered by the water. (Don't forget to make a long twine handle for taking the cake out of the pot of water.)

Once the water has boiled, sit the bowl into the pot, turn the heat down to a simmer and let it cook for 8hrs.

December 26 is St. Stephen's Day, or Boxing Day. It is when presents are exchanged. It is also the day when the Wren Boys would go house to house and beg for food and drink, or money, in parts of Ireland. If you have people coming over, you can serve them a tasty dessert.


    Christmas Apple Crisps


  • 4 to 5 medium apples, peeled, cored, quartered, and thinly sliced
  • 1/4 cup finely chopped pecans or walnuts
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 3 tablespoons apple juice concentrate
  • Dash nutmeg
  • 1 tablespoon butter
  • 3/4 cup oatmeal
  • 1/4 cup light brown sugar
  • 1/2 teaspoon cinnamon

    DIRECTIONS: Preheat the oven to 350 degrees F. Combine the apples, nuts, spices, and juice concentrate in a mixing bowl and toss until the spices coat the apples evenly. Transfer to a 9-by-9-inch baking pan. Melt the butter in a skillet. Stir in the oats until evenly coated with the butter. Remove from the heat and stir in the sugar and cinnamon. Sprinkle the topping evenly over the apples. Bake for 45 minutes, or until the topping is golden brown and the apples are tender.


Christmas Cake

• 3/4; pound (3 sticks) plus 2 T butter, softened
• 1 1/4; cup plus 2 T all-purpose flour
• 2/3 cup coarsely chopped candied cherries
• 1 1/4; cup seedless raisins
• 1 1/4; cup white raisins
• 1 1/4; cup dried currants
•  1/4; cup finely chopped mixed candied fruit peel
• 2 T finely chopped candied angelica
• 1 1/4; cup sugar
• 7 eggs
• 1 tsp ground allspice
• 1 T salt
• 1 cup finely chopped walnuts

Preheat the oven to 300 deg;, using a pastry brush, coat the bottom and sides of a 9x3 inch springform cake pan with 2 T of the softened butter. Sprinkle 2 T of the flour into the pan, tip it from side to side to spread the flour evenly, then invert the pan and rap it sharply on the bottom to remove excess flour. Combine the cherries, seedless and white raisins, currants, candied peel and angelica in a bowl, add ¼ cup of the flour, and toss the fruit about with a spoon to coat the pieces evenly. Set aside.

In a large bowl, cream, 3/4; pound of softened butter and the sugar and 2 more tablespoons of the flour together by mashing and beating them against the sides of the bowl until they are light and fluffy. Beat in the eggs, one at a time, then slowly beat in the remaining flour, the allspice and the salt. Combine the nuts with the fruit mixture and add the mixture to the batter, about 1/2 cup at a time, beating well after each addition. Pour the batter into the prepared pan, spreading itout with a spatula. Bake in the middle of the oven for 1 1/2; hours, or until the top of the cake is light golden in color or a cake tester inserted in the center comes out clean. Cool the cake completely before removing it from the pan. Makes one 9-inch round white fruitcake.


  • Citron 1 lb.
  • Candied orange and lemon peel, combined, 1/2 lb.
  • Dates, 1/2 lb.
  • Glace cherries, 1/2 lb.
  • Raisins, 3 3/4 Cup.
  • Currants, 2 3/4 Cup.
  • Almonds and pecans, combined, coarsely chopped, 1 lb.
  • Brandy, 3/4 Cup
  • Brown sugar, 1 lb.
  • Butter, softened, 1 lb.
  • Egg yolks, beaten until thick, 15
  • All-purpose flour, sifted, 4 Cups
  • Cinnamon, 1 Tbsp.
  • Cloves, 1 Tbsp.
  • Allspice, 1 Tbsp.
    Nutmeg, 1 Tbsp.
  • Mace, 1 1/2 tsp.
  • Egg whites, beaten until stiff, 15

  • Chop the citron, orange and lemon peels, dates and cherries. (Reserve a few cherry halves for decoration.) Add the raisins, currants, almonds, and pecans. (Reserve a few nut halves for decoration.) Pour on the brandy and let the fruits marinate while preparing the rest of the ingredients. Cream the sugar and butter until light and fluffy. Add the beaten egg yolks gradually, beating constantly. reserve 1 cup of the flour and sift the remaining 3 cups with the spices. Add the sifted ingredients gradually to the butter mixture, beating well after each addition. Fold in the egg whites carefully. Sprinkle the fruits with the reserved 1 cup of flour and mix well. Fold the fruits into the batter. Oil and line a 12-inch springform pan with waxed paper. Place batter in pan and bake in 300 degree F. oven with pans of hot water in bottom of the oven, for 2 1/2 hours. Cool the cake and wrap in cheesecloth that has been soaked in brandy. Place in airtight container and store until ready to use. Every 3 weeks, re-dip the cheesecloth wrapper in brandy. Before decorating, glaze the top and sides of the cake with either apricot jam, thinned with a little water or red currant jelly. This will help the marzipan to adhere to the cake sides.


    3 (9 oz.) cans almond paste

    Form 2 cans of the almond paste into a ball. Place on lightly sugared or floured board and roll into a rectangle 1/8 inch thick. (The width of the rectangle should match the height of the sides of the cake. The length should match the circumference.) Circle the cake with the almond paste and trim the edges to fit perfectly. Roll the remaining paste into a circle the size of the top of the cake. Place the circle on the cake and trim. Let the almond paste dry overnight. Ice with Royal Icing


  • Egg whites, 2
  • Lemon juice, 1 Tbsp.
  • Confectioners' sugar, 1 lb.

    Beat the egg whites with the lemon juice until they are the consistency of cream. Beat in the sugar a little at a time. Continue beating, scraping the sides of the bowl occasionally, until the icing is smooth and shiny. It will be very stiff. Cover the bowl with a damp cloth if the icing is not to be used immediately. Cover the almond paste with a thin layer of icing. Dip the knife in hot water if the icing is difficult to spread. To decorate the cake, form peaks on the sides and edges of the top of the cake with the remaining icing using the tip of a knife.


    Despite its name, plum cake contains no plums.

    Christmas Plum Cake

  • 8 oz. butter
  • 8 oz. sugar
  • 3 eggs
  • 3/4 tsp. almond extract
  • 3 Tbsp. corn syrup
  • 3 oz. finely ground almonds
  • 4 cups unbleached white flour
  • 1 tsp. baking soda
  • pinch salt
  • 12 oz. milk
  • 2 cups sultanas (golden raisins)
  • 2 1/2 cups currants
  • Grated rind of 3 oranges
  • Grated rind of 2 lemons

  • Cream butter with sugar until fluffy. Add the eggs, one at a time and beating well after each addition. Beat in the syrup, almond extract and ground almonds. Reserving 1/2 cup of the flour, sieve the remainder with baking soda and salt. Add flour mixture to butter mixture alternately with the milk, beating well after each addition. Coat sultanas and currants with reserved flour and fold into batter along with grated peels. Mix well and pour into a well-buttered tube pan, distributing batter evenly. Bake at 300 deg. F. 1 1/2 to 1 3/4 hours. Let pan cool for 45 minutes, then turn out onto wire rack to further cool.


    A warming and filling pudding. And, oh, so Irish

    Guinness Pudding


      1 cup white flour
      3 eggs
      3 cups wholewheat bread crumbs
      1 cup sultanas (yellow raisins)
      1 cup raisins
      1 cup currants
      2 tsp. grated orange rind
      1/4; cup orange juice
      1 cup Guinness
      1/4; cup Irish whiskey
      1 tsp. baking powder
      1 tsp. ground cinnamon


      125g (5 oz) butter
      1/2; cup Demerara sugar
      1/2; cup golden syrup
      2 tbsp. Irish whiskey
      1 cup cream (to serve)

    Place sultanas, raisins, currants, orange rind and juice, Guinness and whiskey in bowl, cover and leave overnight. Grease a medium size pudding steamer (approx. 6 cup plastic bowl) with melted butter. Fold bread crumbs through fruit mixture and leave to stand for 5 minutes. Stir in the eggs, and sift in flour, cinnamon and baking powder. Spoon into prepared pudding steamer, lower into boiling water and steam for two hours. Leave to stand for 15 minutes before turning out of steamer.

    TIP: Steam again, before serving for a deeper, richer flavor. Pudding can be eaten hot or cold, but tastes delicious piping hot and topped with whipped cream. The pudding freezes extremely well!

    SAUCE: Place butter, sugar and golden syrup in a heavy pan, stir until the sugar has dissolved. Add whiskey and stir in cream. Pour sauce over hot pudding and serve with whipped or ice cream.


    Vegetarian Christmas Strudel

    A turkey or a ham dinner might sound like your ideal Christmas dinner, but if you are a vegetarian, that is something you’re probably sick of refusing during the festive season.

    A delicious hot strudel, featuring mushroom and tarragon and Madeira sauce, on the other hand would be a delicious treat.

    And that’s why we have prepared this gorgeous step-by-step recipe so you can make exactly that on Christmas day.

    Here are the ingredients that you’ll need:

    • • one tbsp of Madeira.
    • • two tbsp chopped tarragon.
    • • 40g pine nuts.
    • • 50g fresh breadcrumbs.
    • • 85g of butter.
    • 175g tub of marinate sun-dried tomato (from the deli and sliced).
    • •125g pack button mushrooms.
    • • 150g pack Portobello mushrooms.
    • • 250g chestnut mushroom (sliced).
    • • 500g pack of flat mushrooms (sliced).
    • • two onions (halved and sliced thinly).
    • • four garlic cloves (crushed).
    • • nine large sheets of filo pastry.
    • • sunflower oil for brushing.
    • • baking sheet.

    How you create the recipe:
    Step one:
    1. Firstly, using a large pan fry the onions in 50g of butter. Then, add the sliced flat and chestnut mushrooms, softening for five minutes.
    2. Stir in the Portobello mushrooms and garlic, and turn up the heat to remove as much moisture as you can..
    3. Then stir in the Madeira, tarragon, breadcrumbs and tomatoes. Afterwards, take the pan off the heat.
    Step two:
    1. In a new pan, cook the button mushrooms and pine nuts in 35g of butter. Cook until the nuts are golden..
    2. Add this to the mushroom and tomato mixture and leave to cool.

    Step three:
    3. Lay a sheet of filo pastry on your work surface and brush lightly with oil..
    4. Top with another sheet, and brush with oil again. Continue this process until you have a stack of four sheets of pastry..
    5. Leaving several centimetres at each end, spread half of the filling down the longest length.
    6. Now time for the folding! Fold the pastry ends up over the filling, and roll it all up..
    7. Carefully lift the roll onto a baking sheet, and brush with more oil..
    8. If desired, tear strips off the filo pastry sheet, scrunch them up and place on top to decorate..
    9. Chill until ready to cook.

    Step four:
    1. Repeat with rest of the pastry to make a second delicious strudel.

    Step five:
    1. To cook, bake in a pre-heated oven at 200°C/ gas mark six/ or 180°C in a fan-assisted oven for half an hour, or until the strudel turns gold and is heated all the way through.
    2. Slice it up before serving.
    3. To decorate, scatter pine nuts over the top, with a drizzle of Madeira sauce.



    You can't go wrong with this simple but classic recipe for Irish coffee. It's usually served with a thick dollop of whipped cream on top.


  • 1 cup hot coffee
  • 1 1/2 oz Irish whisky
  • 1 tbs sugar
  • Preparation:

    Mix together in a mug and top with whipped cream, if desired.

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