akes this rich chocolate cake \"Irish\" is not only to the
or 9 ounce stemmed dessert glasses.
In the top
hite flour, it's Irish soda bread. Authentic Irish soda bread is made
In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
oil, 2 tablespoons Bailey's Irish Cream and eggs.
Stir
In a 5 cup blender or food processor, sprinkle unflavored gelatin over cold milk and let stand 3 to 4 minutes.
Add hot milk and process at low speed until gelatin is dissolved (about 2 minutes).
Add sugar, coffee powder, whiskey and creme de cacao. Process at high speed.
Add ice cubes 1 at a time until melted. Pour into Irish coffee mugs or dessert dishes.
Chill until set.
br>Serve with plenty of Irish brown or white soda bread
olk mixture and then the Irish cream liqueur, folding just until
In
small mixing bowl, combine dessert mix and coffee powder. Add milk and beat at high speed for 1 minute; blend in water and whiskey.
Beat at high speed 2 more minutes until fluffy. Carefully fold in the whipped filling.
Pour into pastry shell and chill 3-4 hours.
ieces into each of six dessert goblets; drizzle one teaspoon of
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Place the butter, chocolate and eggs in a blender or food processor.
Heat the milk and liqueur in a saucepan over medium heat until almost boiling.
Pour the hot liquid into the food processor and blend on low speed, gradually increasing the speed as the chocolate melts.
Process until the mixture is smooth.
Alternately, melt the butter and chocolate, then whisk in the eggs and hot milk/liqueur mixture.
Pour into 4 glasses and chill for at least 3 hours.
Decorate each dessert with a swirl of cream and chocolate before serving.
The best thing about this Irish dessert recipe is that it is
In a small saucepan over medium heat, bring the sugar and water to a boil, whisking constantly. Cook for 3 - 5 minutes or until mixture is syrupy.
Whisk in the coffee and cook 3 - 5 more minutes or until the sauce thickens.
Remove from heat and stir in the liqueur.
Serve hot over any dessert.
ne meringue mest into each dessert dish, spoon in as much
legant meal. As a light dessert, I suggest 6 4-0z
ell-blended.
Add the Irish cream and half-and-half
pudding mix, 1/2 cup Irish whiskey, and oil. Add eggs
Add the whiskey and Irish cream to a mug; stir.
Fill mug with hot coffee; stir.
Top with whipped cream.
up measure, and add enough Irish whiskey to total 1 1