Drop Scones

Drop scones are small, thick pancakes, so named because they are made by dropping spoonfuls of batter on to a hot griddle or frying pan.

I loved drop scones when I was a little girl. Lemon and sugar pancakes, which are more like crêpes, featured on our Pancake Tuesday menu, but on other days we enjoyed these hot delicious treats, spread with golden syrup and melting butter.

Dripping golden syrup on drop scones

Drop scones are also called Scottish pancakes, and in the past were sometimes called pocket pancakes.  They were the perfect size for popping into a pocket to stave off the nibbles and munchies.

They actually taste great even when eaten cold, but should only be popped in the pocket if they haven’t been drizzled with syrup.

Originally invented in Scotland these little pancakes have been adopted and adapted by cooks throughout the British Isles.

Apparently Queen Elizabeth made drop scones for President Dwight Eisenhower when he visited Balmoral Castle in 1959.  Somehow,  I don’t think the Queen rustled up the batter herself and personally dropped and flipped the President’s scones. But you never know.

A tower of Scottish pancakes or drop scones

In the United States the term drop scones conjures up visions of drop biscuits.  But trust me there’s no dough kneading involved here. Instead dollops of thick pancake batter are dropped onto a pan.

They are very similar to American pancakes, but drop scones are thicker, and a little smaller.

So why don’t we call them pancakes. Scones take their name from the Stone of Destiny, also called Scone, the coronation site for Scottish Kings in days gone by. So if the Scottish people wish to call these little pancakes “scones”, then I say they have every right to do so. Hey, they invented scones in the first place! :)

Ingredients for drop scones


  • 2 cups of all-purpose flour
  • 1/2 teaspoon of salt
  • 3 teaspoons of baking powder
  • 2 tablespoons of golden syrup (or 2 tablespoons of white sugar if golden syrup unavailable)
  • 1 and 1/2 cups of whole milk
  • 2 large eggs
  • 2 ounces of butter (for frying pancakes)
  • golden syrup, honey or jam to serve

Whisking flour, salt and baking powder together

Toss the flour, baking powder and salt into a large bowl and whisk them together to eliminate any lumps in the flour.

Adding golden syrup to eggs and milk for drop scones

Next prepare the wet ingredients by whisking the eggs, milk and golden syrup together in a pitcher.

Golden syrup is very thick and will fall to the bottom of the pitcher. It takes quite a bit of whisking to blend it completely through the milk and egg mixture.

If you cannot find golden syrup, fine white sugar will work instead. I prefer the slightly caramel flavor golden syrup adds to these pancakes, so if you can put your hands on a tin, then I highly recommend using it.

In Louisville, I can buy golden syrup at my local Meijers grocery store.

Mixing wet and dry ingredinets for Scotch pancakes

Add the wet ingredients to the dry and whisk everything together.

This is a great recipe for children. My kiddos love whisking the batter, and searching for lumps.

Whisking batter for drop scones

Whisk the batter well until it is smooth and completely blended.

Next let the batter stand for 15 minutes before cooking.

This is an important step. I believe this little bit of standing time allows the gluten in the flour to start breaking down.

Melting butter in griddle pan for cooking drop scones

Next heat a non-stick or cast iron skillet over medium heat.

I love how drop scones cook evenly in my cast iron pan.  It takes quite a while for it to heat up fully, but the final product is worth the wait.

Melt a knob of butter in the pan before adding the first batch of pancakes.

Dropping the batter onto the pan for drop scones

Drop about 2 tablespoons of batter in circles on the pan.

I use my 1/4 cup measuring spoon, and fill it a little over half way.

Three drop scones cooking on the griddle

These pancakes are about 3 inches in diameter.

They are smaller than regular American pancakes and bigger than silver dollar pancakes.

Bubbles on surface of a drop scone when ready to turn

Cook for two to three minutes until the upper surface starts to bubble.

Three drop scones cooking on a pan

Flip the pancakes over and cook for an additional two minutes on the second side, until golden.

Re-butter the pan and continue to cook the drop scones in batches until the batter is gone.

I made 22 pancakes in total with this volume of batter.

Place the cooked pancakes on a plate and cover them with a clean dish towel to keep them warm and moist while finishing the cooking.

Honey on pancakes

Drop scones are delicious served with golden syrup. 

A knob of soft butter melting on a drop scone is equally mouth wateringly delectable.

Syrup on drop scones

Honey adds an extra layer of ooy-gooey sweetness.

Raspberry jam on a drop scone

And a spoonful of jam spread on top is simply scrumptious.

Let’s face it! As for toppings, there’s no limit.

Whatever you think will work to tantalize your taste buds, then drop scones are the perfect base for building a special treat.

Smoked salmon with cream cheese gives them a savory twist, and strawberries and cream are simply perfection.

Wishing you all days of happy scone dropping.

Here’s the printable recipe.

Drop Scones

Serves 6 to 8
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Meal type Breakfast
Region British


  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 2 tablespoons golden syrup (use white sugar if golden syrup is unavailable)
  • 1 and 1/2 cup whole milk
  • 2 Large eggs
  • 2oz butter (for frying pancakes)
  • jam or syrup or honey (to serve)


Step 1 Sift the flour, salt, and baking powder into a bowl.
Step 2 Whisk the eggs, milk and golden syrup together in a pitcher until fully blended.
Step 3 Pour the wet ingredients into the dry and whisk together until smooth.
Step 4 Leave the batter to stand for 15 minutes.
Step 5 Melt a little butter on a frying pan or griddle. Drop two tablespoons of batter in circles on the pan.
Step 6 Cook for 2 to 3 minutes until the upper surface starts to bubble. Flip the pancakes over and cook for 1 to 2 minutes more until golden.
Step 7 Re-butter the pan and continue to cook the drop scones in batches until the batter is gone.
Step 8 Serve hot with melting butter, jam, maple syrup or golden syrup.
Drop scones are also delicious when served cold.


Slán agus beannacht leat!

(Goodbye and blessings)


Irish American Mom

How To Light A Christmas Pudding

When I was a little girl in Ireland I loved when my mom set our Christmas pudding alight. Our annual pyrotechnic show was achieved quite simply, using a candle, a metal spoon, a dollop of brandy and one piping hot plum pudding.

Lighting a pudding

Lighting a plum pudding is accomplished using brandy, whiskey or rum. I like brandy best. For me, the residual cognac flavor on top of the pudding is decadent. 

I know I should be using Irish whiskey – I am Irish after all. However, an old family legend claims I might be a 31st cousin of the Hennessy who left Ireland and started the famous cognac brand. The connection is through my County Limerick born granny.


Brandy for lighting a plum pudding

And that’s my brandy loving excuse – there’s a slight possibility my affinity for cognac may be hereditary, but that’s a story for another day.

So let’s get back to lighting this pudding with my favorite spirit, brandy.

Choose a large metal spoon. Not your best spoon please. The candle may cause the bottom of the spoon to turn black. This carbonation is easily scrubbed away afterwards.

A metal spoonful of brandy over a candle flame

Add enough brandy to fill the spoon three-quarter ways full. Leave a small gap between the top of the brandy and the rim of the spoon.


Warning! Do not use a plastic spoon. It will melt.


Hold the spoon over a lighted candle flame. Hold it for a few minutes until the brandy heats up. If you wish to speed up this process you can pre-heat the spoon in a cup of hot water, but make sure to dry it completely before adding the brandy.

Once the brandy is hot it will start to steam and convection currents will be visible in the golden liquid.

To set it alight, you simply tip the top of the spoon into the candle flame and the booze will alight, burning with a bluish flame.

Lighting a Christmas pudding

Move the flaming spoon over the pudding and pour it on top.

Now the pudding must be piping hot. This will not work with a cold pudding.

Ensure you have removed any decorative toppings from the pudding, before setting it on fire. Melted plastic or singed holly does not add anything to a plum pudding’s flavor.

Plum pudding set alight with brandy

Move the spoon away from the flames.

You can have a cup of water ready to quench the flaming spoon if you wish, but I just blow on it to stop it burning.
A flaming Christmas pudding or plum pudding

Turn out the lights and admire the bright blue flames of your Christmas light show.

The alcohol will burn off the top of the pudding, so once it stops flaming you’re ready to serve your traditional Christmas treat.

Remember you choose to light your pudding at your own risk. This technique is probably not endorsed by any fire department anywhere. So take care when working with open flames. Feel free to have a fire extinguisher at the ready, especially for any enormous puddings.  :)  :)

Wishing you all happy pudding lighting experiments this Christmas.


Nollaig Shona Daoibh

(Merry Christmas)


Irish American Mom

Shortbread or Petticoat Tails

Shortbread is originally from Scotland, but like many tasty Gaelic treats, Irish people have shared a love of shortbread with their Scottish neighbors for centuries.

And the best shortbread in the world is baked with creamy butter made from grass fed cows such as Irish Kerrygold butter.

Shortbread - a Scottish and Irish cookie or biscuit

Shortbread biscuits are simple at first glance – butter, sugar and flour are the three basic ingredients. But trust me, getting the exact balance and ratio is key to baking success.

Shortbread can be flavored anyway you choose – lemon and thyme, chocolate and orange or even with more exotic flavors like lavendar or caraway.  For me however, the best shortbread in the world is just plain and buttery, with a sprinkle of sugar on top.

Scottish Shortbread

With Christmas just around the corner and cookie swaps getting into full swing, I thought it might be the perfect time to share my recipe for shortbread.

So today is the day for Petticoat Tails. This unusual name is given to shortbread cut into triangles and decorated to resemble petticoats from days gone by. From the 12th century onwards women wore elaborate petticoats beneath their skirts, with decorative, frilly layers peeping below their skirts.

Four petticoat tails or shortbread on a plate

In Dublin Castle the dining hall was fitted out with low lying petticoat mirrors. When a lady sat down to dine she could inspect her skirts in the opposite mirror to ensure her ankles were fully covered by the voluminous layers of her petticoats. 

In the 18th and 19th centuries Irish girls wore red woolen petticoats beneath their skirts. In some parts of the country custom required them to switch to blue or purple petticoats once married.

And don’t get me started on “petticoat government”. A hen-pecked man was always said to have been ruled by petticoat government.  There probably was plenty “petticoat government” in my granny’s house, but really she was more of a wellington boot, than a petticoat kind of gal.

And so, after a little bit of petticoat history, it’s time for my Irish Shortbread Petticoat Tail recipe …..

Ingredients for shortbread or petticoat tailsIngredients:

  •  4 oz (1 stick) of butter
  • 1/4 cup of fine sugar (reserve 1 tablespoon to sprinkle over the top when baked)
  • 2 tablespoons of confectioner’s sugar
  • 1/8 teaspoon of salt
  • 1 and 1/2 cups of all-purpose flour
  • 1 tablespoon of corn starch

Traditional Scottish shortbread recipes use caster sugar and no corn starch. I like to use a little confectioner’s sugar and corn starch for texture. I find it best when using American flour, which is not as soft as Irish flour.

Preheat the oven to 300 degrees Fahrenheit.

Butter and sugar in a bowl for shortbread

Sift the confectioner’s sugar into a mixing bowl, add the caster sugar and butter, together with the salt.

For most baking recipes salt is added with the flour, but I find it best to add the salt to the butter for shortbread. Only 1/8 of a teaspoon is required for this recipe and creaming it with the butter makes sure this miniscule amount is spread evenly throughout the dough.

Cream the butter and sugar until light and fluffy

Use an electric mixer to cream the butter and sugars together until light and fluffy.

This step takes quite a few minutes. The butter should be a few shades lighter by the time it is ready.

Adding flour to shortbread dough

Sift the flour and corn starch together. Next add half the flour and blend it in to the butter mixture.

Add the remainder of the flour use your hand to form a soft dough.  This dough will be very brittle and crumbly.

Pressing shortbread into baking pan

Use your fingers to press the dough into a 7-inch round spring form pan.

Flattening the top of shortbread with a rolling pin

To flatten the upper surface of the shortbread, I remove the sides of the spring form pan and press the top with a rolling pin.  Now don’t roll the top of the dough because it will roll over the edges and you won’t be able to replace the sides of the pan.

Scoring shortbread for petticoat tails

Now it’s time to get creative with your petticoat tail pattern.  I use a fork to imprint a light pattern all around the edge of the dough.  You can create pastry frills if you wish, but I find that much easier to do with shortcrust pastry for a pie or tart. This dough is so soft and buttery I find fork marks are the easiest.

Then I use a tooth pick to indent the dough in circular patterns.

Marking shortbread dough for breaking into biscuitsThe final step before baking requires using a knife to divide the dough into eight triangles, leaving cutting guidelines on the shortbread.

Next replace the sides of the spring form pan.

Cook in a 300 degree Fahrenheit oven for 20 minutes, then reduce the heat to 275 degrees Fahrenheit for a further 15 minutes.

Cutting shortbread or petticoat tailsWhen baked the surface will be a light golden brown.  Sprinkle one tablespoon of sugar over the top of the warm shortbread, shaking the pan to spread it evenly.  Cool completely before serving.

Butter shortbread

Shortbread is just lovely with a hot cup of tea.  Rich and buttery it’s a perfect accompaniment for afternoon tea.

Petticoat tails - shortbread triangles

And don’t forget shortbread is a perfect base for many desserts.

Wishing everyone happy Christmas baking days.


Here’s the printable recipe:

Shortbread or Petticoat Tails

Serves 8
Prep time 20 minutes
Cook time 35 minutes
Total time 55 minutes
Meal type Dessert
Misc Serve Cold
Region British
Shortbread is a favorite cookie or biscuit in the British Isles, and is made with simple ingredients - butter, sugar and flour.


  • 4oz butter (1 stick)
  • 1/4 cup fine sugar (reserve one tablespoon to sprinkle on top of cooked cookies)
  • 2 tablespoons confectioner's sugar
  • 1/8 teaspoon salt
  • 1 and 1/2 cup all purpose flour
  • 1 tablespoon corn starch
  • butter (for greasing the baking pan)


Step 1 Pre-heat the oven to 300 degrees Fahrenheit. Cream the butter, sugars and salt together using an electric mixer until light and fluffy.
Step 2 Sieve the corn starch and flour together. Add to the butter mixture and combine to form a soft dough.
Step 3 Press into a 7-inch round spring form pan. Remove the sides of the pan and use a rolling pin to lightly press the top surface of the dough flat. Use a fork to impress the outer edge of the dough. Prick the surface in evenly spaced circles using a tooth pick. Using a knife indent the dough in 8 equal triangular sections.
Step 4 Replace the sides of the spring form pan. Bake in a 300 degree Fahrenheit oven for 20 minutes. Reduce the heat to 275 degrees and bake for another 15 minutes.



Slán agus beannacht leat!

(Goodbye and blessings)


Irish American Mom



Carrot And Parsnip Mash

Mashed carrots and parsnips were a frequent dinnertime side in our house when I was a little girl.  And let me confess, I hated the mixture. 

But no matter how much I begged my Mom to spare me this weekly “treat”, these root vegetables regularly appeared alongside my roast chicken and potatoes.

Bowl of carrot and parsnip mash - Thanksgiving side dish

“Just one bite!” I can still hear her instructions. Dutifully, I let a miniscule amount pass my lips, before grimacing in disgust. But believe it or not, her persistence paid off.  Today I love this earthy veggie combination.

Most recipes recommend a vegetable pureé when pairing carrots and parsnips, but in Ireland the texture is seldom silky smooth, with a slightly lumpy mash preferred. I’m really doing a bad job of making these veggies sound appetizing.  By now, you probably have visions of me being force fed “lumpy” mash.

But honestly, this combo is truly satisfying and is wonderful alongside roast turkey for Thanksgiving or Christmas, or to set off a Sunday roast beef.

So how about a tutorial on how to cook this popular side dish – Irish carrot and parsnip mash.

Ingredients for carrot and parsnip mash



  • 3 large carrots
  • 2 medium parsnips
  • 2 oz butter
  • 2 tablespoons cream
  • salt and white pepper to season


Irish parsnip and carrot mash doesn’t have any fancy onion or garlic flavors added. It’s simply the two veggies combined with butter, cream, salt and pepper.

I use white pepper for this recipe since that’s what my mom always used. I only discovered black pepper when I came to America. So, I stick to white pepper and, truth be told, I don’t like black speckles in the middle of this lightly orange colored mash.

Sliced carrots and parsnips

Carrots are harder than parsnips and take longer to cook.  To make sure your parsnips don’t go mushy while you wait for your carrots to tenderize you have a few options.

  1. First, you can just chop the carrots into smaller pieces than the parsnips, and boil the vegetables together in the same pot for the same amount of time.
  2. Or you can give the carrots a head start before adding the parsnips. If boiling the vegetables a 7 minute lead time is good, but if steaming, the carrots need at least 10 minutes extra cooking.
  3. Or you can do what my mom always did, and cook the parsnips and carrots in two separate saucepans, and only combine them when they are tender, drained and ready to mash.


Steaming carrots

I find option 1 difficult, since I can never accurately estimate the right size for each vegetable.

Since I don’t like cleaning too many saucepans, I usually go for option 2 and give my carrots a little head start on the parsnips.

I also like to steam the veggies, so I don’t risk burning my fingers when adding parsnips to simmering water.

Steam carrots and parsnips for mash

So steam the carrots for about 10 minutes, then add the parsnips and steam them both for about 20 more minutes until they are fork tender.

Mashing carrots and parsnips together

Drain the vegetables and return them to the bottom pan. Mash them together using a potato masher.

Adding butter and cream to carrot and parsnip mash.

Add the butter and cream and mash together a little more.

Seasoning carrot and parsnip mash

Season to taste with salt and white pepper.

Carrot and parsnip mash or purée

Transfer into a serving dish and garnish with a nice knob of butter.

Feel free to add a little green with some parsley if you like. You’ll have all the colors of the Irish flag, green, white and orange.  I never saw fancy parsley on my carrot and parsnip mash as a child, so I just stuck to a nice piece of melting butter to garnish this dish for its photo shoot.

Hope you all enjoy this ever so Irish vegetable side dish. Here’s the printable recipe:

Carrot And Parsnip Mash

Serves 4-6
Prep time 10 minutes
Cook time 35 minutes
Total time 45 minutes
Meal type Side Dish
Misc Serve Hot
Occasion Christmas, Thanksgiving


  • 3 Large carrots
  • 2 Medium parsnips
  • 2oz butter
  • 2 tablespoons cream
  • salt and white pepper to season


Step 1 Wash and peel the carrots and parsnips. Cut evenly in 1/2 inch slices.
Step 2 Place the carrots in a steamer, add water to the pan base. Bring to a boil, cover the pot, reduce the heat and simmer for 10 minutes.
Step 3 Add the parsnips to the carrots in the steamer. Simmer for a further 15 to 20 minutes until the vegetables are tender.
Step 4 Drain the vegetables. Return them to the pot. Add the butter and cream and mash the vegetables together. Season with salt and pepper to taste.
Step 5 Serve warm and garnish with butter and parsley if desired.


Slán agus beannacht leat!

(Goodbye and blessings)


Irish American Mom


Cheesy Irish Potato Cakes for Halloween

Halloween is a fun time for feasting on spooky treats. But why not make something wholesome and filling for little trick or treaters before they set out on their Halloween quest.

Cheesy Irish potato cakes in ghostly novelty shapes are great for dinner on October 31st.

Halloween potato cakes

My Irish potato cake recipe is one of the most popular posts on my blog, so I thought why not share a little variation on this recipe, using sharp, Irish cheddar cheese to add a kid-friendly tangy flavor to these little morsels.

In fact, depending on your cookie cutter selection, you could adapt this recipe to suit any holiday celebration. Candy canes and stars for Christmas, hearts for Valentines Day, and shamrocks to commemorate St. Patrick’s Day – the sky’s the limit.

Anyway, time for my Halloween specialty recipe:

Ingredients for Cheesy Potato Cakes

The ingredients are very simple – that’s why potato cakes were popular in Ireland years ago. Even the poor could make and enjoy these cakes. Our ancestors had no onion powder, but let’s face it, our Irish taste buds just love the combination of cheese and onion (my favorite crisp or chip flavor).


  • 3 cups mashed potatoes
  • 1/2 cup all-purpose flour (1/4 cup for the dough and 1/4 cup for kneading and rolling)
  • 3/4 cup of grated white cheddar cheese (I like sharp Dubliner cheese from Ireland).
  • 2 oz butter (half melted for the dough and half for frying the potato cakes)
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/2 to 1 large beaten egg

Adding flour to mashed potatoes for potato cakes

Toss the flour and mashed potato together in a large mixing bowl.

Seasoning potato cake dough

Next season with onion powder and salt.

Adding grated cheddar cheese to potato cakes

Mix the ingredients together using a potato masher, then add the cheese and mix it through.

Melted butter for potato cakes

Add 1 ounce of melted butter.

Adding beaten egg to Irish potato cakes

Add half the beaten egg.  The amount of egg required to form a dough depends on how dry and floury you’re mashed potatoes are to begin with. I find Irish potatoes require more egg than American spuds.

Potato Cake Dough

Anyway, mix the wet ingredients through the dry to form a dough.

Potato cake dough on a floured surface for rolling

Turn the dough out onto a floured surface and sprinkle the top with more flour. Knead the dough gently.

Rolling out potato cake dough

Then roll it to about 1 inch in thickness. I make these potato cakes a little thicker than my regular potato cakes, since the cheese makes them a little softer and more prone to breakages.

Cutting out potato cake shapes

Cut out shapes with novelty cookie cutters. Gather the dough scraps, re-knead and roll to cut out additional shapes.

Melting butter in a cast iron pan

Melt the butter over medium heat in a large skillet. I love to cook these in my cast iron pan.

Frying Halloween Potato Cakes

Fry the potato cakes in the pan for 3 minutes on each side over medium heat. They should turn a light golden brown.

Potato Cake in the shape of a witch's hat

Once browned on each side I like to place the cakes on a baking tray and finish cooking them in the oven. Preheat the oven to 375 degrees F, so it’ll be nice and hot once you’re ready to pop the potato cakes in.

I don’t do this for my regular potato cakes but I find the onion and cheese flavors meld beautifully after a little roasting.

Cheesy Irish Potato Cakes

We made all kinds of Halloween shapes from pumpkins to owls. My cookie cutter collection was our only limitation, and if I was a little more artistic I’m sure I could have cut out some more spooky shapes.

Bat and ghost shaped potato cakes

We made bats and ghosts. My cookie cutters for these shapes are very small, but they’re perfectly sized bites for small mouths.

Cat shaped potato cake

My little girl loved this Halloween cat.

Irish Potato Cake in the shape of a cat for Halloween

She loved this cat so much, a photo shoot with different plates and bowls ensued.

Cheesy Irish Potato Cake for Halloween - Witch's Hat

And Dad loved the bigger sized witch’s hat.  A few witch’s hats and a steak is a satisfying Halloween meal for any man.

My West Cork granny would have had great fun serving these at Halloween. Oh, if only there were fancy cookie cutters back in her day.

Cheesy Irish Potato Cakes for Halloween

Hope you enjoy this spooky Halloween side dish.

Here’s the printable recipe:

Cheesy Irish Potato Cakes For Halloween

Serves 4
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Meal type Side Dish
Misc Serve Hot
Occasion Halloween
Region Irish
Cheesy Irish potato cakes in ghostly novelty shapes are great for dinner on October 31st.


  • 3 cups mashed potatoes
  • 1/2 cup all purpose flour (1/4 cup for the dough and 1/4 cup for kneading and rolling)
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 3/4 cups grated white cheddar cheese
  • 2oz butter (1 ounce melted for dough/1 ounce for frying cakes)
  • 1/2 to 1 beaten egg


Step 1 Preheat the oven to 375 degrees Fahrenheit. Toss the flour and mashed potato together in a large mixing bowl.
Step 2 Season with onion powder and salt.
Step 3 Mix the ingredients together using a potato masher, then add the cheese and mix it through.
Step 4 Add 1 ounce of melted butter. Add half the beaten egg. Mix the wet ingredients through the dry to form a dough. Add additional egg if needed to form a firm dough.
Step 5 Turn the dough out onto a floured surface and sprinkle the top with more flour. Knead the dough gently.
Step 6 Roll the dough to about 1 inch in thickness. Cut out shapes with novelty cookie cutters. Gather the dough scraps, reknead and roll to cut out additional shapes.
Step 7 Melt the butter over medium heat in a large skillet. Fry the potato cakes in the pan for 3 minutes on each side over medium heat.
Step 8 Place the browned potato cakes on a baking tray and bake for 10 minutes in the pre-heated oven.
Step 9 Serve warm with ketchup or sour cream.


Samhain blasta libh go léir

( pronounced Sow-in blahs-ta liv go lare)

A Tasty Halloween To Everyone,

Irish American Mom