The Emerald Isle is on people’s minds this time of year. It is March and that means St. Patrick’s Day. Forgive me my excitement. As many know, I am from Butte, MT. Butte is known for many things from mining to the Orediggers. However, with the mines comes a strong pride in the Irish heritage. Many immigrants that came to the mining city were from Ireland, and once they arrived they stayed. My grandpa used to joke about anyone who didn’t want to see the next day need only pin a peel of orange to his lapel and walk down Dublin Gulch, the Irish part of town. Though that was a hundred years ago the rough and tough town still celebrates joyously. Being in Central Texas and far from the M&M on this special day of the year always leaves me looking for some special things for the day.
Now, back in Butte they have a parade to honor the holiday every year. The local school bands march and play, area businesses create light-hearted floats, and the newly crowned St. Urho waves to the crowd. There are also the requisite bagpipe bands that tour the area to the delights of all. Here in Central Texas the activities get started even earlier in the month with races, play days, library events, and corned beef dinners.
On St. Patrick’s Day a classic and yummy way to celebrate is having corned beef and cabbage. Cooked slowly in a crockpot or low in the oven it is easy to start it in the morning before heading out to enjoy the festivities. This pairing also goes perfectly with the dessert I have planned.
I have planned a twist in a Key Lime Cake. Featuring the cool freshness of a key lime pie, this green delight should prove to be the sweet treat that will delight.
You will need:
White Cake mix
Key Lime Pie Filling
Cool Whip (or preferred whipped topping)
First, make the cake as directed on the box in a 9×13 pan
After it is completely cooled take a straw and poke a series of holes in it.
Next, pour the filling over it and smooth it over the top of the cake.
Lastly, after chilling the cake with filling, spread the whipped topping across the top.
Keeping it in the freezer will keep the dessert cold and crisp, while the green is completely in keeping with the Irish holiday. Enjoy!