|
|
Post by Baking_Bud on Mar 1, 2003 20:49:11 GMT -6
Now that I've posted a few recipes for the wee ones, how about some more grown up ones nows! Please post your's here too! Happy St. Patrick's Day to ALL!
My Best to You!, Baking Bud
Adult Friendly St. Paddy's Day Recipes!
BAILEY'S IRISH CREAM CAKE
18.25 oz Pkg. yellow cake mix
4 oz Instant chocolate pudding
3/4 c Oil
1/8 c Water
1/4 c Vodka
3/8 c Bailey's Irish Cream
4 Eggs
Directions: Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Pour into greased and floured 10 inch Bundt pan. Bake at 350 degrees 40 to 50 minutes or until done. Remove from pan and cool completely. Mix a glaze of Bailey's and powdered sugar to a thick consistency and drizzle over cake.
|
|
|
|
Post by Baking_Bud on Mar 1, 2003 20:50:56 GMT -6
Easy Godiva Irish Coffee
1 1/2 ounces Godiva Liqueur
3/4 ounce Irish Cream Liqueur
4 ounces Hot Coffee
Directions: Pour into the mug the above ingredients . Stir. Garnish with Redi-Whip Whipped Cream.
|
|
|
|
Post by Baking_Bud on Mar 1, 2003 20:54:04 GMT -6
Irish Coffee
1 1/2 fluid ounces Irish whiskey
8 fluid ounces hot coffee
1 dash creme de menthe
1 whole maraschino cherry
Redi-Whip Spray Dessert topping
1 teaspoon brown sugar or to taste
Directions: Pour the Irish whiskey into a coffee mug. Fill with black coffee and brown sugar, and stir until sugar is dissolved. Spray a generous amount of Redi Whip whipped dessert topping (the canned, pressurized topping is easiest to use) on top of the coffee. Trickle creme de menthe to form green stripes on the whipped topping and place the cherry on top. Serve immediately.
NOTE: If you have troubling slowing dribbling the creme de menthe from the bottle, use a spoon. Easier to control!
|
|
|
|
Post by Baking_Bud on Mar 1, 2003 20:56:06 GMT -6
Godiva Irish Freeze
1 1/2 ounces Godiva Liqueur
3/4 ounce Irish Cream Liqueur
Directions: Combine over crushed ice in a snifter or over cubes in a glass.
|
|
|
|
Post by Baking_Bud on Mar 1, 2003 20:57:58 GMT -6
To Make Your Own Version of Bailey's Original Irish Cream
1 cup Light cream
1 14-oz can Eagle sweetened Condensed milk
1 2/3 cups Irish Whiskey
1 teaspoon Instant coffee
2 tablespoons Hershey's chocolate syrup
1 teaspoon Vanilla
1 teaspoon Almond extract
Directions: Combine all of the ingredients in a blender set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving. Makes 4 cups.
|
|
|
|
Post by Baking_Bud on Mar 1, 2003 21:00:53 GMT -6
Hot Irish Whiskey Drink
1-1/2 teaspoons brown sugar
boiling water
jigger Irish Whiskey
3 cloves
1 slice of lemon
Directions: Heat a heat safe tested stemmed glass, add the sugar and dissolve in a little boiling water. Add the whiskey, and the slice of lemon with 3 cloves stuck into the outside rind. Fill with boiling water.
|
|
|
|
Post by Baking_Bud on Mar 1, 2003 21:02:17 GMT -6
Irish Whiskey Cookie Dessert
2 tablespoons whiskey
2 tablespoons sugar
1 teaspoon confectioner's sugar
2 cups heavy whipping cream (very cold)
1/2 teaspoon vanilla extract
1 cup worth of coconut macaroons cookies (crushed up)
Directions: Chill the bowl and beaters prior to using. Crush the macaroons and set aside. Mix all ingredients except the macaroons. Beat until stiff peaks form. Fold in by hand 3/4 of the cup of crushed macaroons. Spoon into 6 dessert glasses. Sprinkle with additional macaroons. Serve immediately.
|
|
