Mother's Day Brunch

No recipes tonight. But, here is what I will be serving at a Mother's Day Brunch I'm hosting. Some of the recipes are new, so I'll post them after I've tried them out on my guinea pigs. ;-)

I also plan on making Golden Eggs. I just found the recipe for them and they sound slap yo' mama good!

Beef Brisket

The smell of this cooking is heavenly. You'll be tempted to take a nibble...but it is soooo worth the wait! You can also cook the brisket in a crock pot, but I like the way it turns out when cooked in the oven.

ENJOY!

Shopping List

1 large beef brisket

Stubb's Beef Marinade

Yellow Mustard

1 Yellow Onion

Pinot Grigio

Tools of the Trade

Large roasting pan

Roasting Rack

Chef's Knife

Measuring Cup

Measuring Spoon

Cutting Board

Aluminum Foil

Ingredients

Large Beef Brisket (5 - 6 pounds)

1 bottle Stubb's Beef Marinade

1/2 yellow onion, rough chopped

2 cloves garlic, rough chopped

3 - 4 TBSP. French's Yellow Mustard

1/2 C. Pinot Grigio

1/2 C. Water

Pre-heat oven to 350.

Place the brisket fat side down in a very large roasting pan. Coat both sides of the brisket with mustard. Pour in the wine and water around the sides of the brisket. Toss in the onion and garlic. Then pour in the entire bottle of Stubb's. Place in covered roasting pan (either with the pan's lid, or with aluminum foil) and cook for 5 - 6 hours. Baste every now and then and check for tenderness. If you need more liquid, add more wine and/or water. When cooked until fork tender, remove to platter to cool.

You can make a gravy with the pan juices, but I've found that the meat is juicy enough.

Irish Oatmeal Cookies

Yeah, I know...I'm the Absent Minded blogger. ;-) I'll try to start where I left off.

St. Patrick's Day is big in my house. My daughter is part Irish. I know nothing about being Irish. Ab-so-lute-ly. Nothing. But, I can cook. So, I celebrate her Irish heritage by making Colcannon, Brisket and Oatmeal cookies made with Irish oatmeal and iced with Bailey's Irish Cream. Needless to say, we sleep for hours after that meal.

Here's the recipe for the cookies...

Shopping List

Unsalted butter

Dark Brown sugar

Granulated sugar

eggs

vanilla

All Purpose Flour

Baking Soda

Salt

Pumpkin Pie Spice

McCann's Quick Cooking Oatmeal

Raisins (optional)

Walnuts (optional)

Bailey's Irish Cream

Powdered Sugar

Power Tools You'll Need

2 Cookie Sheets

2 medium bowls

1 large bowl

Flour sifter

Measuring spoons

Measuring cups

Ice cream scoop (with the handle to push the batter out)

Spatula

cooling rack

wooden spoon

hand mixer

whisk

aluminum foil

Ingredients

1 1/4 C. unsalted butter at room temp.

1/2 C. firmly packed dark brown sugar

1/2 C. granulated sugar

1 egg, slightly beatern

1 tsp. vanilla

1 1/2 C. all purpose flower

1 tsp. baking soda

1 tsp. salt

1 tsp. pumpkin pie spice

3 C. McCann's Quick Cooking Oatmeal

3/4 C. Craisins (optional) - i only add these if I don't ice the cookies.

1/2 C. Macadamia nuts (optional) - i only add these if I don't ice the cookies.

1 C. powdered sugar

1/3 C. Bailey's Irish Cream

Pre-heat oven to 350. In medium bowl, cream the butter, dark brown sugar and granulated sugar until combined. Add the egg and vanilla.

Set the flour sifter in the large bowl (if you don't have a flour sifter, just put the dry ingredients into the bowl and mix to combine with a fork). Pour the flour, baking soda, salt and pumpkin pie spice into the sifter and then sift the dry ingredients into the large bowl. Once you have sifted all the dry ingredients to combine, take the sifter out.

Add the dry ingredients to the creamed butter/sugar mixture, one cup at a time. Mix to combine after each addition. Once you have combined all of the flour mixture, add the oatmeal, raisins and walnuts.

Using your ice cream scoop, scoop out some batter and place on cookie sheet. You should be able to fit 12 cookies on each sheet.

Bake 12 - 15 minutes or until golden. Remove to a wire rack to cool.

While the first batch of cookies is baking, set out the wire rack. Put a sheet of aluminum foil under the rack to catch the extra glaze. Combine the Bailey's and powdered sugar and mix to combine. You can add more powdered sugar and/or Bailey's to get it to the right consistency. You want this to be the consistency of a runny icing so it will drizzle.

While the cookies are still warm (on the cooling rack), use a spoon to scoop up some of the glaze and drizzle over the cookies. Let the cookies cool and then store in an air tight container.

You can't get drunk of these cookies, but I promise they'll make you a little silly. :-)

Enjoy!