2-3 C. strong coffee
4 tsp. sugar
6 oz. Irish whiskey
Sweet whip cream

Pour 1/2 to 3/4 cup coffee in 4 cups for each drink, 1 teaspoon sugar. Stir. Add 1 1/2 ounces Irish whiskey in each cup.
Stir.
Top with whip cream.

1/2 cup currants
Water to cover
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1/2 teaspoon baking soda
1/2 cup butter
1 cup oatmeal
1/3 cup buttermilk
Melted butter and coarse-grained sugar

Preheat oven to 375 degrees F.

Combine Currants and water in Pyrex measuring cup.
Microwave to boiling point, cover and let Stand.

Combine first 5 dry ingredients in large mixing bowl. Cut in butter with pastry knife or use clean fingers until it resembles coarse meal.

1 pkg. instant pistachio pudding
1 lg. can crushed pineapple, undrained
1/2 C. chopped walnuts or cashews (optional)
1 C. or more of miniature marshmallows
8 oz. container Cool Whip

Disregard directions on pudding package.
Mix undrained pineapple with dry pudding mix.
Add marshmallows, nuts and Cool Whip.

Refrigerate until ready to serve.

1 (3 5/8 oz.) pkg. instant vanilla pudding
1 env. whipped topping mix
1 C. milk
8 tbsp. Bailey's Irish Cream liqueur

Empty contents of pudding and whipped topping mix into mixing bowl. Add milk and mix at high speed until thick. Add 8 tablespoons Irish Cream liqueur and mix until thoroughly blended.
Chill and serve.
Will serve 6 people.

Ingredients
4 C. whole wheat flour
1 C. bread flour
1/3 C. rolled oats
1 tsp. baking soda
1 tsp. salt
2 1/2 C. buttermilk

Directions
Preheat oven to 425 degrees.
Lightly grease two baking sheets. In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt.
Gently mix in the buttermilk until a soft dough is formed.
Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves.
Mark each loaf with an 'X' and place on prepared baking sheets.

Bake in preheated oven until golden brown, about 30-45 minutes.