Serve these tempting recipes, and your family will think they have the "luck of the Irish" to get such treats.
Homemade Irish Cream from Paulette
This great recipe was given to me by an online friend from the Telecrafter list. Paulette likes to give her homemade Irish Cream and her favorite Irish Tea Bread to friends and family in a St. Patty's gift basket.
Ingredients:
1 part honey (1/2 c.)
2 parts heavy cream (1 c.)
3 parts Irish whiskey (1.5 c.)
1/2 tsp. instant coffee per 3 cups of above mix.
1. Shake and store in refrigerator.
2. Shake every day or so, and before serving.
Can be consumed within a week, but better after two.
Bailey's Irish Cream Cake
Ingredients:
18 1/4 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
1. Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth.
2. Pour into greased and floured 10 inch bundt pan.
3. Bake at 350 F 40 to 50 minutes or until done. Remove from pan and cool completely.
4. Mix a glaze of Bailey's and powdered sugar to a thick consistency and drizzle over cake.
Festive Irish Cream Cheesecake
Ingredients:
1 c graham cracker crumbs
1/4 c sugar
1/4 c margarine, melted
1 ea. envelope unflavored gelatin
1/2 c cold water
1 c sugar
3 ea large eggs, separated
16 oz cream cheese, softened
2 tb cocoa
2 tb bourbon
1 c whipping cream, whipped
1. Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan.
2. Soften gelatin in water, stir over low heat until
dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes.
3. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended.
4. Chill until thickened, but not set.
5. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped
cream into cheese mixture and pour over crust. Chill until firm.
6. Garnish with chocolate curls and small silver candy balls, if desired.
Variation: Substitute 2 T cold coffee for bourbon.
Bailey's Irish Cream Mousse Pie
Servings: 4
Ingredients:
3 Eggs, separated
3/4 c Bailey's Irish Cream
1 c Walnut meats, chopped
1/8 t Salt
2 c whipped topping
2 T shaved chocolate (semi-sweet)
1. Beat egg yolks until lemon-colored. Add salt and
Bailey's.
2. Cook in top of double boiler until yolk mixture thickens. cool.
3. Beat egg whites until stiff. Combine egg/Bailey's mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion. Fold in 3/4 cup of the nutmeats.
4. Scrape into a baked pie shell. Cover with remaining
whipped topping.
5. Sprinkle with remaining nut meats and chocolate shavings. Freeze for 4 hours (no more than 8, though).
Bailey's Chocolate Mousse Pie #2
Servings: 4
Ingredients:
6 oz Ready Crust (graham/chocolate)
1 pkg Unflavored gelatin (envelope)
1 t Vanilla
3/4 c Milk
3/4 c Bailey's Irish Cream
6-oz semisweet choc chips
2 c Frozen whipped topping
Choc-dipped strawberries (as garnish, if desired)
1. In saucepan, sprinkle unflavored gelatine over milk. Let stand about 1 minute. Stir over low heat until gelatin is dissolved, about 5 minutes.
2. Add chocolate and continue cooking, stirring constantly
until chocolate is melted: stir in vanilla.
3. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat.
4. When mixture forms mounds when dropped from spoon, fold in whipped topping. Turn into crust. Garnish with more whipped topping (or real whipped cream, later, by preference) and strawberries (if desired). Chill at least 4 hours before serving.
Bailey's Irish Cream Bread (For a bread machine)
1 1/4 c water; very warm
1 pkg yeast
1 c oats
3 c Bread flour
1 tsp salt
1/3 c honey
2 tbsp Bailey's Irish cream
(Recipe by Aine McManus, Gaelic List)
Put ingredients in pan in order listed, Select "white bread" setting on machine and press Start. The bread doesn't rise much, but the texture is great.
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About the author: Kim Tilley, a tightwad at heart, is a wife, a mother of three active boys and the founding editor of Frugal-Moms.com. Frugal by force and later by choice, Kim cut her income by 60% to stay at home with her children and discovered that anyone can live better for less. Her work has appeared in print publications such as The Tightwad Gazette. In her free time, she entertains herself by chasing kids and finding ways to create something from nothing! This article is © Copyright 1999-2001 Frugal-Moms.com Inc.
