Week 7 Friday: Malt-o-meal and Doughnuts; Corned Beef with Molasses-Bourbon Glaze / Red Potatoes/ Coleslaw/ Strawberry Cream Cheese Dessert

It's Friday morning of Week Three.

It's FRIDAY. Smooth creamy honey flavored malt-o-meal will be great start to this day. But... light, crisp on the outside pillowy soft on the inside doughnuts glazed in a vanilla frosting will make it perfect.

 For dinner it's a twist on the classic Irish dish of corned beef. It's Corned Beef with Molasses-Bourbon Glaze. It's A-M-A-Z-I-N-G!! It has a sort of honey baked ham feel - but it's tangier and richer tasting. On the side will be red potatoes and a sweet and tart coleslaw.

For dessert it will be Strawberry Cream Cheese Dessert. This is unbelievably good. It has a broken buttery cookie crust topped with a very creamy middle and topped with sweet strawberry glaze. It's unforgettable.

 Malt-O-Meal and Doughnuts

Corned Beef with Molasses-Bourbon Glaze and Red Potatoes and Coleslaw and Strawberry Cream Cheese Dessert

BREAKFAST:

1. Open a can of refrigerated biscuit dough. Flatten each biscuit and cut holes in the center of refrigerator biscuits using doughnut cutter or else a lid to a bottle (like a red wine vinegar or teriyaki bottle, something like that).

 

2. Then fry the doughnuts and the holes in oil on medium-high heat until golden.

3. Roll in cinnamon sugar mixture or a frosting glaze.

 

 

4. For GLAZE:  Put 1/4 c. butter or margarine in a bowl. Add about 3-4 cups powdered sugar. Mix well.

 5. Add a teaspoon of vanilla and enough milk until the consistency is thin but not runny.

 

6. Dunk warm doughnuts in the glaze and lift out, letting the excess glaze run back into the bowl.

Set on a cooling pan and let set. ENJOY!

 

DINNER:

 

Corned Beef with Molasses-Bourbon Glaze

1.       Cut open corned beef, place in crockpot. Turn crockpot on to LOW.

 

2.       Cut open seasoning packet, pour over corned beef.

3.       Add mustard seeds and allspice.

4.       Add bay leaves and peppercorns.

5.       Add chiles and cinnamon stick. Pour enough water over to cover.

 

6.       Cut up potatoes and place over the top.

 

 

 

7.       Cover and cook for 9 hours or more.

8.       Close to the time for serving, make the glaze. Add brown sugar and mustard to a small bowl.

 

9.       Add molasses and bourbon (or extract). 

 

10.   Add some of the cooking liquid from the crock pot to the small bowl. Whisk well until sugar dissolves and well blended Turn oven on to 375°F.

 

11.   Remove potatoes from crockpot and set aside to keep warm.

 

12.   Remove corned beef from crockpot, place on baking pan lined with aluminum foil

 

13.   Baste corned beef with glaze on both sides.

 

 
 

 

14.   Put in oven – bake for 15 minutes or so until glaze is set. Baste a few times during cooking time with more glaze if desired.

15. Remove from oven, cut up and serve with potatoes. ENJOY!

Coleslaw

1.       Cut cabbage in half, then cut each side into shreds.

 

 

2.       Place in large bowl.

3.       Cut onions, carrots and celery into shreds. Add to bowl.

4.       Sprinkle with 1 cup sugar, and mix well.

5.       Put a small saucepan over medium heat and pour vinegar and oil in it.

6.       Add the salt, dry mustard, and pepper to the saucepan. Mix well.

7.        Bring to a boil.

8.       Pour hot vinegar/oil mixture over cabbage mixture, and toss repeatedly to mix well

9.       ENJOY!

 

 

DESSERT:

1.       Preheat oven to 375°F. Put margarine in 9x13 inch pan and place in hot oven to let margarine melt.

2.       After margarine is melted, pour flour and brown sugar into it Mix well and pat down.

 

3.       Place back in oven. Bake 10-15 minutes or until lightly browned.

4.       Remove from oven and let cool. After it is cool, break and/or crumble the crust into pieces and pat down evenly into pan.

5.       Place the cream cheese in a medium-large mixing bowl. Beat until creamy.

6.       Add the sugar, vanilla and beat to mix well. Add Cool Whip and mix in well.

 

7.       Spread cream cheese mixture over cooled, crumbled crust.

8.       Add water, sugar and cornstarch together in a saucepan and mix well.

 

9.       Cook over medium high heat until thick and clear, stirring constantly.

10.    Remove from stove and stir in gelatin until dissolved.

11.    Add strawberries and stir until blended and let cool but not completely.

12.    Pour strawberry mixture over cream cheese layer, spread evenly over.

 

13.    Put in refrigerator to chill until it is set.

14.    ENJOY!