March 2, 2016
St. Patrick’s Day is the perfect excuse to break out the green foods and goodies! Make an arrangement of green grapes and apples, or a veggie spread with broccoli, cucumbers, green peppers, and celery. Desserts can include pistachio ice cream, green cupcakes, or the eye-catching, delicious cake (a spin on traditional Red Velvet cake) below. We’ve also included a delicious lime sherbet punch recipe. Together they are the perfect treats for a St. Patrick’s Day festivity!
Green Velvet Cake
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder (not Dutch Process)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/4 cups buttermilk, well shaken
- 1 tablespoon green liquid food coloring
- 2 teaspoons pure vanilla extract
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 large eggs, lightly beaten
- Butter three 8-inch round pans, line with parchment and butter the parchment; set aside.
- In a medium bowl mix the flour, cocoa powder, baking powder, baking soda and salt; set aside.
- Whisk the buttermilk, food coloring and vanilla in a spouted measuring cup; set aside.
- In a large bowl beat the sugar and butter on medium speed until light and fluffy.
- Slowly add the eggs and beat until fully incorporated.
- Reduce the mixer speed to lowest speed. With it running add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then another 1/3 flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Beat well until mixed thoroughly.
- Divide the batter evenly among the three prepared pans.
- Bake at 375 degrees for 20-25 minutes or until toothpick inserted comes out clean.
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 4 teaspoons pure vanilla extract
- Pinch salt
- Green liquid or gel food coloring, optional
- Green candies and sanding sugar for decorating, optional
- Put the flour in a small saucepan, add 1/2 cup of the milk and vigorously whisk until you have a smooth, thick paste.
- Continue cooking over medium heat, whisking continuously until mixture is very thick, about 5 minutes.
- Put paste into bowl, cover with plastic wrap and cool in refrigerator until cool, about 45 minutes.
- In a large mixing bowl beat the butter and sugar until fluffy.
- Add the cooled flour mixture a tablespoon at a time and beat until smooth.
- Add vanilla, salt and 3 to 5 drops of food coloring and whip until light and fluffy. (This could take 5 to 10 minutes).
- Assemble cake frosting one layer at a time, decorate with candies and sanding sugar if desired.
Lime Sherbet Punch
- 2 quarts lime sherbet
- 2 liters ginger ale
- 1 (46-ounce) can pineapple juice
- Lemon slices
- Lime slices
- Scoop out the 2 quarts of lime sherbet into a punch bowl.
- Add ginger ale and pineapple juice.
- Decorate with lemon and lime slices.