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Miss Daisy's Crème de Menthe Brownies


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Friends,


March is one of the most iconic months on the calendar. Its transition to warmer temperatures means a segue into spring and a re-awakening of the flora and fauna that populate our lush landscapes. It’s the ideal month to be a Tennessean.


The Irish connection to March and Tennessee actually goes back to some of the Irish families that helped settle our great state. Following the traditions, March saw the celebration of Ireland’s favorite son Saint Patrick, and the many legends surrounding him as both a patriot and a saint. It was St. Patrick's use of shamrocks in a parable, which gave their association with the holiday through the number of leaves and color. They were viewed as something sacred. His driving out the snakes of Ireland made him something of a patriot as well.


I often joke with friends that it’s a “no-brainer” that I’m of Irish heritage. Aside from the fact that my sons were named Patrick and Kevin, the folks here at the kitchen tease me for my wearing so much green and cooking with spirits throughout the month. The month long culinary celebration of St. Patrick’s Day finds one wanting to enjoy the historical recipes of native Ireland, as well as those we have enjoyed through the years. I have included some of my favorites for this celebration including my Reuben Pie, Crème de Menthe Brownies and Cake, Paddy’s Beef Brisket, and Irish Beer Bread. They are staples for a reason, and just the beginning of a long line of potential food items one could share.


For readers fortunate enough to have Irish roots in their family tree, I would recommend visiting with family members to track down some of the heirloom recipes. This is the best time to explore culinary heritage.


Wishing all of you a blessed St. Patrick’s Day!


Miss Daisy King



Crème de Menthe Brownies

Yield: 24-30 servings

Bottom Layer Ingredients

  • 4 eggs

  • 1 cup self-rising flour

  • ½ cup butter

  • 1 16-ounce can chocolate syrup

  • ½ teaspoon salt

  • 1 teaspoon vanilla


Bottom Layer Direction

  1. Assemble all ingredients and utensils.

  2. Mix well; pour into 9-inch pan sprayed with Pam.

  3. Bake in a 350 degree oven for 25 to 30 minutes. Cool completely.

Middle Layer Ingredients

  • ½ cup butter

  • 2 cups confectioners’ sugar

  • 2 tablespoons green crème de menthe


Middle Layer Directions

  1. Blend well. Beat until fluffy.

  2. Ice the cooled brownies.

  3. Refrigerate until firm.

Top Layer Ingredients

  • 1 cup chocolate chips

  • 6 tablespoons butter


Top Layer Ingredients

  1. Melt chocolate chips and butter in double boiler or heavy saucepan.

  2. Cool slightly.

  3. Spread over crème de menthe frosting. Spread completely to edge of pan to seal cake.

  4. Cool entire cake. Slice with very sharp knife.


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