The best thing about St. Patrick's Day is waking up the earliest of anyone else in the house to be the first to make it to the fridge to dye the milk.
Although growing up it didn't really matter if you were first one up or not. Growing up with 6 kids in the house, there was always an extra gallon or two for the late riser to gleefully add a few drops into, refasten the lid, and shake to their hearts content.
Gabriel hates it, but old habits dye (ha!) hard!
The staples of any St. Patrick's tradition are likely to be:
Alcohol (we be non-drinkers so green milk is our substitution)
An Irish Feast
And of course, I like to focus on that last one!
1/2 cup butter
1/2 cup sugar
2 cups flour
Mix together and press into pan
Cook at 350°F, 25-30 minutes, until edges are golden brown
14oz. condensed milk
1/2 cup butter
1/2 cup brown sugar
2 tablespoons Karo syrup
Bring to a boil over medium heat
Stiring constantly, cook for 5 minutes
Remove from heat, stir in 1 teaspoon vanilla
Pour immediately over shortbread
Melt a few ounces of chocolate and drizzle over toffee
To make your own chocolate shamrocks, simply follow two easy steps:
Melt 4oz of chocolate until smooth and pour into a piping bag fitted with your smallest nozzle - I actually just use a ziplock bag
Pipe outlines of shamrocks onto waxed paper
Fill shamrocks with remaining chocolate
Spread to fill outline with toothpick and adorn with green sugar shamrock if desired
Allow to dry before delicately peeling off of paper