o the touch.
Remove from oven and after a few
or 9 ounce stemmed dessert glasses.
In the top
n petrol stations in Ireland ) or with Irish brown bread . Add ketchup
Trim excess fat from chops.
In a 10-inch skillet, brown chops in hot butter on both sides.
Sprinkle chops lightly with some salt and pepper.
Reduce heat.
Cover and simmer for 15 minutes, adding a little more butter, if necessary.
Remove chops to a heated serving platter; keep warm.
Spoon excess fat from pan juices.
Stir in whipping cream and whiskey.
Heat gently until hot, stirring up the brown bits in skillet.
Do not boil. Immediately pour the cream sauce over chops.
Garnish with parsley or watercress.
Mix Irish cream liqueur with bourbon liqueur in a small glass.
but not crisp.
In Ireland, potatoes are always boiled in
With mixer, beat butter and sugar until creamy. Add eggs, one at a time. Add Irish whiskey. Stir in lemon zest and diced apples. Sift together dry ingredients.
Fold into butter mixture. Blend well.
Pour into buttered 8 x 8 x 2-inch baking dish. Bake at 350\u00b0 for 35 minutes or until tested done in middle.
Cut into 9 squares.
Serve warm or cooled with pistachio or vanilla ice cream.
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.
s smooth.
Remove bowl from over water.
Finely grind
up measure, and add enough Irish whiskey to total 1 1
he apricots in dessert wine syrup, remove peel from orange with a
pudding mix, 1/2 cup Irish whiskey, and oil. Add eggs
olk mixture and then the Irish cream liqueur, folding just until
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.
about an hour.
Caramel Irish Cream Sauce: Pour sugar into
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.
ish.
Place cream, milk, Irish cream, honey, cinnamon stick, vanilla
Cut 9-inch diameter circle from cooled cake; place in pan