White or colored Flour Tortillas, you will have a choice of brown, green, red, and all are good.  But pick the large size circles, not the small ones.

Take a 8 ounce package of cream cheese and put in food processor, add 2/3 Cup cranberries (you can use fresh or dried), 1 Tablespoon grated orange rind, and 1 Tablespoon Orange juice and pulse blend together until it is mixed.

Spread some cream cheese/cranberry mixture on one of the flour tortillas, add Deli sliced thin turkey breast.  At one end put two Pickled Aspargus spears end to end and roll like a jelly roll, very tight.  Lay seam side down in a storage container that has a cover.  Repeat until you have made as many as you will need.  They can be made a day ahead and stored covered in the refrigerator.

When ready to serve cut off the ends, (that is your snack) and cut into 1 inch slices.  Arrange on your serving plate.

These can also be made with Deli Sliced thin Ham.   Instead of cranberries and Orange in the cream cheese mixture, I use 1/2 Cup of Mayonaise, 2 Tablespoons of Dijon mustard,  You can also add 1/2 cup of crushed pineapple to this mixture.  Follow the same directions as above for making your sandwiches.  You may subsitute whole dill pickles or sweet pickles in the center if you choose, however the pickled Aspargus is the best!

Irish Soda Bread

In Ireland this bread is made as often with whole wheat flour as with white and usually without shortening.  It's a close-textured loaf.  When serving, cut straigh across the loaf into thin slices instead of dividing into wedges.  This receipe will make a 6" round loaf.

Preheat oven to 400. 

Sift together 1 Cup all purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoons salt, into a large bowl.  With your pastry blender cut in 1/4 cup of shortening or butter until it is like coarse meal.  Mix in 3 cups of whole wheat flour and pour in 1 2/3 cup buttermilk and mix well to blend (you may have to use your hands for this).  Turn out on a lightly floured board and knead until fairly smooth, about 5 minutes.  Shape into a round loaf abut 6" across, with a sharp knife cut a cross 1/4" deep in top and sprinkle with a very little flour.  Place cross side up in a well-greased round 2 quart casserole abut 2 1/2" deep.  Bake uncovered for about 40 minutes until crusty brown and hollow sounding when tapped.  Cool before cutting.    Enjoy!  Great with corned beef and cabbage!

Queen Mum's Shortbread Cookies

1 pound butter

1 Cup Sugar

4 Cups Flour

Mix together and roll into balls, roll balls in sugar (you can use colored sugars) and flatten with a cookie stamp that you have dipped in sugar, or with a fork, or a glass bottom.  Bake in 325 oven for 12 minutes.

Pecan Pie Squares

3 Cups Flour

1/3 cup sugar

3/4 Cup butter

3/4 teaspoon salt.

In food processor mix until crumbly. (Can also do in bowl with pastry cutter or mixer)  Press firmly in greased jellyroll pan.  Bake in 350 oven until light golden brouwn, about 18-20 minutes.  Prepare filling below and pour over baked layer, spread evenly.  Bake until filling is set, abut 25 minutes.  Cool.  Cut into 1 1/2 inch squares.  Makes about 70 squares.

Filling

4 eggs slightly beaten

1 1/2 cups sugar

1 1/2 cups light or dark corn syrup

3 Tablespoons butter 1 1/2 teaspoons vanilla

Mix all ingredients until well blended and stir in;

2 1/2 cups chopped pecans

Irish Tea Scones

2 Cups flour

1 Tablespoon sugar

1/2 teaspoon salt

4 teaspoons baking powder

Sift together into a bowl and cut in 4 Tablespoons cold butter

Mix together and add;

1 large beaten egg

1/2 cup milk

1/2 cup currants (or raisins or dried cranberries or dried blueberries)

Knead lightly, roll in a circle to 1/2 inch thickness.  Cut into wedges or circles and place on cookie sheet.  Brush with melted butter and sprinkle generously with raw sugar. Bake in a 400 oven for 15 minutes.  Serve warm with fruit spread, clotted cream and lemon curd.