Get your blood flowing with some stout Irish treats! All of these recipes make great gifts or desserts for a special get together. Just keep them away from the kids -- most of these recipes contain a touch o' whiskey!

Irish Tea Bread from Paulette

Ingredients:

• 12 tbsp Strong tea
• 1 lb Mixed dried fruit
• 6 oz Soft brown sugar
• 1 Egg, lightly beaten
• 1 oz Butter (melted)
• 9 oz All-purpose flour
• 1/2 tsp. Bicarbonate of soda Directions:
  The mixed fruit can include raisins, currants, and any other kind of dried fruit you like; chop any larger pieces down to about raisin size. Place the tea, mixed fruit and sugar in a bowl; cover and leave overnight.
  
  

Stir in the egg and melted butter. Sift the flour and the bicarb together and fold them in.

Line the bottom of a large loaf pan with baking parchment, and brush the whole inside of the pan with melted butter. Pour the mixture in and smooth the top.

Bake in a preheated oven? 360 F on the middle shelf for 1 1/2 hours. After removing from the oven, leave in the pan for 2-3 minutes; then turn out of pan and cool on a wire rack.

The Original Irish Coffee

Ingredients:

• 1 c Coffee, fresh brewed
• 3 x Sugar cubes
• 3 tbsp Irish whiskey (1 jigger) Directions:
  Pour coffee into large mug. Add sugar and stir to dissolve. Add whiskey and stir to combine. Top with whipped cream and serve.
  
  

Irish Coffee Balls

Ingredients:

• 3 1/2 cups vanilla wafer crumbs
• 1 cup finely chopped pecans
• 1 1/2 cups sifted confectioner's sugar, divided
• 3 tbsp instant coffee granules
• 1/3 cup Irish Whisky
• 1/3 cup light corn syrup Directions:
  In a large bowl, combine the cookie crumbs, pecans, and 1 cup of sugar. In a small cup, dissolve coffee granules in Irish whiskey. Add to dry mixture along with corn syrup, mixing until blended. Shape mixture into 1 inch balls. Roll in remaining sugar. Store in air tight container. Makes about 4 1/2 dozen cookies. Note: Cookies become more flavorful after sitting 2-3 days.
  
  

Irish Coffee Pudding

Ingredients:

• 6 Eggs
• 8 oz Sugar
• 1 c very strong coffee
• 1 1/2 oz Powdered gelatin
• 1/3 c Irish whiskey*
• 10 fl oz Whipping cream
• 3 oz Crushed walnuts *You can also use Irish Mist. Directions:
  Separate the yolks from the whites of eggs.? In a bowl, cream with yolks with the sugar.
  
  

Heat the coffee until hot but not boiling: add the gelatin and dissolve it in the coffee. Add this mixture to the yolks and sugar.? Beat well and put the bowl over a pot of boiling water. Continue beating until mixture begins to thicken. Remove from heat, and when the bowl has cooled a little, place it over cracked ice and continue stirring.?

When the mixture is on the point of setting, whip the cream and fold it in. Add the whiskey or Irish Mist. Lastly, fold in the well-beaten egg whites.? Pour into a souffl? dish that has a double thickness of parchment paper tied around it: the paper should come up 3 inches above the top of the souffl? dish.

Oil a jam-jar or bottle and press it down into the center of the pudding. Leave to set.? Remove the paper collar by easing around the circumference with a knife dipped in hot water.? Remove the jar or bottle, and fill the center with: 1 cup heavy cream, whipped, sweetened with 1 T granulated sugar. You can also decorate the exposed sides of the pudding with crushed walnuts, pressed on with the palm of your hand.

"Irish Coffee" Cake

Cake: