In an electric blender, combine eggs, sweetened condensed milk, chocolate syrup and coffee granules. Blend for 3 minutes.
Add creamer, vanilla extract, almond extract and brandy to the mixture in the electric blender. Blend for 12 minutes. Refrigerate the mixture overnight.
Strain the Irish Cream through a cheesecloth, then serve.
Combine creamer, drink mix (I used instant hot chocolate), coffee crystals, sugar, cinnamon and nutmeg, and mix well. Store in airtight container.
Makes 3 cups dry mix, 15 servings.
To prepare one serving, add 3 tablespoons mix to 6 ounces of hot water and stir well.
ix.
sugar, non dairy creamer, instant coffee granules.
For
In a large bowl stir together the cocoa, sugar, powdered milk, non-dairy creamer and salt.
Store in air tight containers or glass jars.
Makes a big batch.
Excellent for Christmas.
Place lunch baggie full of homemade hot chocolate in green or red lunch bags for gifts.
br>Use these crumbs on recipes that call for bread crumbs
Basic Creamer:
Combine the sugar and
In a small bowl, place the creamer and drizzle the vanila over top, whisking it in as you go.
Add sugar or splenda and mix thoroughly.
Store in a jar with a tight fitting lid.
Add 2 tsp of this to your coffe cup.
Combine all ingredients in a container with a tight-fitting lid.
Shake well to blend.
Store in airtight container.
To make Bavarian Mint Coffee: In a mug, combine 2 TBSP of creamer with 6 oz coffee.
In a screw-top lid jar, place all ingredients and shake well to blend.
Add 1-2 tablespoons of creamer to 6 ounces of coffee. Enjoy!
Place ingredients in a small bowl.
Using a whisk, blend until evenly colored.
Store in an airtight container.
To use, put 1-2 tsp creamer in hot beverage of choice. I actually prefer more in my coffees.
Combine all ingredients in a pint sized jar.
Shake well to blend.
Store in a cool dry place, and use as normal coffee creamer.
*Nutra-SweetSpoonfuls or Sugar Twin may be substituted for the powdered sugar, to accommodate diabetic diets.
Combine all ingredients in a container with a tight fitting lid.
Shake well to blend.
Store in an airtight container.
To serve, stir 2 tablespoons of creamer into 6 ounces of hot coffee. Yield: about 15 servings.
Preheat oven to 350 degrees. Butter a 9 x 13 casserole dish. Tear croissants into large pieces. Place in a buttered casserole dish.
Blend eggs and creamer together for 30 seconds in blender.
Pour over croissants and sprinkle craisins on top. Press down on croissants to soak up liquid. Chill for a minimum of 30 minutes. Press croissants down again before baking.
Bake at 350 degrees for 35-40 minutes until firm and golden. Let stand for at least 5 minutes before serving.
Combine all ing. Stir until creamer and sugar are disolved. Store in fridg.
First combine the instant coffee, butterscotch pudding, and powdered milk in a mixing bowl. Thoroughly combine.
Mix in the powdered creamer, brown sugar and a pinch of salt if you like.
Then add the mix to your coffee cup and amount of hot water that is specified. Simply stir and enjoy!
Place all ingredients in a jar with a screw-top lid. Shake until well combined.
Add 1-2 tablespoons of creamer to 6 ounces of coffee. Enjoy!
Combine all ingredients.
Store in airtight container.
To serve, use 2 tablespoons creamer in 6 ounces of hot coffee. Great for holiday gifts!
Repeat with remaining soup. Add creamer and stir to combine.
Crush eight biscuits finely set aside.
Layer the other biscuits on the bottom and side of a square dish.
Mix condense milk and coffee creamer together.
Add lemon juice slowly, mix until the mixture thickens.
Pour over the layer of biscuits.
Sprinkle crushed biscuits on top, put into the refrigerator.
Serve the following day.