Wednesday, March 17, 2010

Erin Go Bragh!

This is Dennis, my dear friend whom we affectionately call The Devil. Believe me, he's earned it.

Today he's just my favorite Irishman.

The photo was taken over the holidays in 2004, when we were celebrating what I found in the toe of my stocking that Christmas morning - the sparkly engagement ring on my finger. He had introduced me to the Wine Guy some 12 years before, and as you can see, I'm pretty thrilled.

Dennis and I started making Irish Potatoes together a long time ago, and now he resides in Spain. St. Patrick's day just isn't the same without him on the sofa watching Riverdance and drinking whiskey.

Mrs. Murphy's Irish Potatoes

1/4 lb butter
8 oz package cream cheese
2 lb bag confectioner's sugar
1/2 tsp salt
1 1/2 tsp vanilla extract
1 lb coconut, chopped in food processor
cinnamon for rolling

If you are using a stand mixer, the butter and cream cheese do not need to be softened. If mixing by hand, allow both to come to room temperature. Use

Cream butter and cream cheese. Mix salt and sugar; add slowly to creamed mixture. Add vanilla, mix well, then add coconut a little at a time. Spoon the batter on a large cookie sheet and allow it to become crusty, about 2-3 hours. Shape into small balls and roll in cinnamon. If you put the cinnamon in a sandwich bag, you can roll several at a time.


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  2. "Mrs. Murphy's" Irish potatoes was the culinary highlight of March at Mastbaum. And that's saying something since the school boasted a restaurant. Glad to read that she is still in business.