St. Patrick Would Be Proud

• 1 c. finely chopped walnuts
• 4 c. granulated sugar
• 1 c. evaporated milk
• 6 T. butter
• 2 T. honey
• 1/2 tsp. salt
• 1/3 c. light corn syrup
• 1/2 c. Irish Cream liqueur
• 1-1/2 c. (9 ounces) semisweet chocolate chips, melted

Spread nuts evenly in bottom of a greased 8 x 11-inch baking dish. Grease sides of a large stockpot. Combine next 6 ingredients in stockpot and cook over medium-low heat, stirring constantly until sugar dissolves. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Attach candy thermometer to pan making sure thermometer does not touch bottom of pan. Increase heat to medium and bring to a boil. Do not stir while syrup is boiling. Cook until syrup reaches soft ball stage (approximately 234 to 240 degrees F.) Test about 1/2 teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand. Place stockpot in 2 inches of cold water in sink. Add liqueur to syrup; do not stir until syrup cools to approximately 110 degrees F. Add chocolate and beat fudge using medium speed of an electric mixer until it is no longer glossy and thickens. Pour over nuts. Allow to cool completely. Cut into 1-inch squares. Store In an airtight container in refrigerator.

• Yields: about 7 dozen squares fudge
• Preparation Time: 1 hour

• 4 medium cooking apples
• 1 tsp. ground cinnamon
• 1/2 tsp. grated nutmeg
• 1/2 c. sugar
• 1/2 tsp. salt
• 1/2 c. water
• 2 tsp. fresh lemon juice
• 1 tsp. grated lemon rind
• 1/2 tsp. baking soda
• 1 c. quick-cooking oats
• 1/3 c. butter

Pare and core apples. Cut into eighths and place in greased baking dish about 10x6 inches.

Sprinkle with combined spices, sugar, and a little of the salt. Mix water, lemon juice, and grated rind and pour over apples. Add baking soda and remaining salt to oats: work butter into this mixture until crumbly. Spread oatmeal mixture over apples and bake in preheated moderate oven (375 F) for 40 minutes.

• Yields: 4-6 servings
• Preparation Time: 1 hour

• 2 1/2 c. all-purpose flour
• 1/2 c. sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. ground allspice
• 1/4 c. butter
• 1 tsp. caraway seeds
• 1/2 c. dried currants
• 1 c. mashed potatoes
• 2 large eggs, well beaten

Sift together the flour, sugar, baking powder, salt, and allspice: rub in the butter. Add caraway seeds. Add currants and mashed potatoes, mixing well. Add eggs. Place in a well-greased flat pan (8x8 inches), and bake in preheated hot oven (425 F.) for 30 minutes. Cut into squares and serve hot.

• Yields: 9 squares
• Preparation Time: 40 minutes