gg, adding a little flour with each addition.
Fold in
oil, 2 tablespoons Bailey's Irish Cream and eggs.
Stir
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.
cinnamon, baking soda, and salt with a wire whisk.
Gradually
up measure, and add enough Irish whiskey to total 1 1
Line two baking pans with parchment paper.
Process oats
nd cream cheese, stirring constantly with a whisk (mixture will be
eat in sour cream and Irish Cream liqueur.
At lowest
he top of the round with a sharp knife and brush
edium-high heat. Coat lamb with flour and cook in the
he meat. Cover the pan with plastic wrap, and marinate in
he flour mixture, stir well with a wooden spoon (batter will
dd the carrots and sprinkle with sugar mixture.
cook 3
large, deep roasting pan with dish towels.
Bring a
ine bottom and long sides with parchment paper overlapping sides.
eserved strawberries.
To make dessert crepes: Beat eggs; add remaining
Crepes:
In large bowl with electric mixer, beat eggs well.<
Brush inside of dessert shells with rum.
Heat preserves until melted.
Brush on shells, reserving part of preserves.
nd vanilla, beating well; combine with lemon mixture.
Whip evaporated
or 9 ounce stemmed dessert glasses.
In the top