akes this rich chocolate cake \"Irish\" is not only to the
then carefully mix in salt, baking soda, baking powder, and sugar. Blend
our (or oil) a flat baking tray if you don't
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.
9-by-13-inch baking pan, and line with parchment
2-quart baking dish.
Place cream, milk, Irish cream, honey
n a 7-cup oval baking dish.
Combine milk, cream
or you input). Place a baking pan of water on the
Cream butter, sugars and egg until fluffy.
Add vanilla and Bailey's Irish cream.
Mix dry ingredients and blend into creamed mixture.
Add chocolate chips.
Drop onto ungreased baking sheets.
Bake at 375 degrees for 8-10 minutes.
Cool.
Or don't cool. Just eat. :).
owl, combine the flour, cinnamon, baking soda, and salt with a
owl and add flour, sugar, baking soda, salt, raisins and caraway
br>Stir together flour, baking powder, and baking soda in a bowl
up measure, and add enough Irish whiskey to total 1 1
Line two baking pans with parchment paper.
aucepan, bring water, dates and baking soda to boil; let cool
190 degrees C). Grease a baking sheet with cooking spray.
hen stir in hazelnuts, flour, baking powder, spices and 1/2
ake pan in a large baking dish.
Combine 3/4
o 325\u00b0F. Line 2 baking sheets with parchment paper. For
ift remaining flour, salt and baking powder together, and fold into