Delicious Desserts Especially Tinted for a St. Patrick’s Day Celebration

Celebrate St. Patrick’s Day Monday by offering desserts wearin’ green.

One is a pie crowned with a shamrock made of green-tinted pears. The filling is a blend of pureed pears, creme de menthe and cream in a chocolate crumb crust.

Margarita Pie, not exactly Irish but just as green, features a creamy, tequila-spiked lime filling in a pretzel crumb crust. Or bake some shamrock-shaped hot milk cakes to serve with or without Minty Poached Pears and a pot of tea. PEAR SHAMROCK PIE

1 (16-ounce) can pear halves

Few drops green food color

1 envelope unflavored gelatin

1/4 cup sugar

1/8 teaspoon salt

1 cup milk

1/4 cup green creme de menthe

1 cup whipping cream, whipped

Chocolate Crumb Crust

1 tablespoon chocolate wafer crumbs

Drain pears, reserving syrup. Set aside 3 pear halves and 1/2-inch slice of pear for shamrock garnish. Puree remaining pears to measure 1/2 cup, adding pear syrup if needed. Return reserved pears to remaining pear syrup and add few drops green food color.

Combine gelatin, sugar and salt in saucepan. Add pear puree and place over low heat, stirring until gelatin dissolves. Remove from heat and add milk and creme de menthe. Chill until partially set. Fold in whipped cream. Pour into Chocolate Crumb Crust. Chill until firm. Arrange well-drained, tinted pears over top to form shamrock design. Sprinkle with chocolate wafer crumbs. Makes 1 (9-inch) pie. Chocolate Crumb Crust

1 1/4 cups fine chocolate wafer crumbs

1/3 cup melted butter or margarine

In bowl combine wafer crumbs with melted butter. Press onto bottom and sides of 9-inch pie pan. Chill thoroughly. MARGARITA PIE

1/2 cup butter or margarine

1 1/2 cups finely crushed pretzels

1/3 cup sugar

1 (14-ounce) can sweetened condensed milk

1/2 cup lime juice

2 tablespoons tequila

2 tablespoons triple sec

Grated peel of 1 lime

1 cup whipping cream, whipped

Green food color

In small saucepan heat butter over low heat until melted. Stir in pretzel crumbs and sugar. Mix well. Press crumb mixture into buttered 9-inch pie plate. Chill. In medium bowl mix milk, lime juice, tequila, triple sec and lime peel until well blended.

Fold in whipped cream and food color. Pour into crumb crust. Freeze until firm, about 4 hours. Let stand 5 minutes before cutting. Garnish with whipped cream, pretzels and mint leaves, if desired. Makes 6 to 8 servings. HOT MILK SHAMROCK CAKES

1 cup sifted cake flour

1/4 teaspoon salt

1 teaspoon baking powder

2 eggs

1 cup sugar

1 tablespoon butter or margarine

1/2 cup boiling milk

1 teaspoon vanilla

Powdered Sugar Glaze

Sift flour, salt and baking powder together and set aside. In large bowl beat eggs with electric mixer until very light. Gradually beat in sugar and continue beating until thick and lemon colored. Melt butter in hot milk and slowly beat into eggs. Stir in vanilla and flour mixture.

Fill greased shamrock or other 1/2-cup molds half full and place on baking sheet. Bake at 350 degrees about 20 minutes or until cakes test done. Carefully remove cakes from molds and cool on rack. Frost with Powdered Sugar Glaze. Makes 12 cakes. Powdered Sugar Glaze

2 tablespoons butter or margarine, softened

1 1/2 cups sifted powdered sugar

1/2 teaspoon vanilla

1 to 2 tablespoons water

Green food color

In small bowl mix butter, sugar and vanilla. Gradually beat in enough water to make smooth and proper consistency for spreading. Tint with few drops green food color.

Note : Cake may be baked in 8- or 9-inch square pan. Increase baking time to 25 to 30 minutes. Frost and cut into squares. MINTY POACHED PEARS

3 cups unsweetened pineapple juice

2 tablespoons lemon juice

6 firm ripe pears, peeled and cored with stems intact

1/4 cup green creme de menthe

2 tablespoons honey

Combine pineapple and lemon juices in large saucepan. Add pears. Bring to boil then reduce heat and cover and simmer until pears are just tender, 10 to 20 minutes depending on variety and size of pears. Remove pears and chill. Boil juice rapidly, uncovered, stirring often until reduced to 1 1/2 to 2 cups. Stir in creme de menthe and honey. Pour over pears. Chill until ready to serve. Makes 6 servings.

Note : If desired, a 1/2 teaspoon mint flavoring may be used in place of creme de menthe. Increase honey by 1 tablespoon.