First thing you must do is read your recipe to see how much you will need.
Weigh the Irish Moss out.
Rinse it at least 3 times and remove any debris and salt that may be clinging to the moss.
Put it into a mason jar and soak in the filtered water for at least 3 days.
Rinse the Moss at least 2 or 3 times over the course of the day with fresh filtered water.
Then use as per the directions in your recipe.
Put oreos in food processor and process them into
f you have tried this recipe - thanks for you input). Place
nch sides. Wrap in plastic food wrap; refrigerate until firm (2
poonfuls of the Baileys Swirl (recipe below) into the pans alternately
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.
for a homemade version try Recipe #353150).
In small mixer
ack to cool.
The recipe makes 24 cookies; you will
akes this rich chocolate cake \"Irish\" is not only to the
efore serving.
To prepare Irish Cream Sauce:
In a
entioned in the list. The recipe editor can be a pain
Blend confectioners' sugar, salt and vanilla. Add just enough water to make frosting easy to spread.
Divide frosting into 2 small bowls. Add 2 drops of orange food coloring to one bowl and 2 drops of green food coloring to the other bowl. Mix each until the colors are even.
Frost 1 inch of the left side of each Irish Flag Cookie with the green frosting and 1 inch of the right side of the cookies with the orange frosting, leaving the middle inch unfrosted.
aper.
Process oats in food processor until fine. Add flours
ut the oatmeal in the food processor and pulse til finely
nly need 1/2 the recipe for the sauce, or make
eat in 1/8 t food coloring until blended.
If
Pour Bailey's Irish Cream, Frangelico and Kahlua into an Irish coffee cup and add coffee.
Top with whipped cream and, optionally, allspice (cinnamon and nutmeg).
Preheat your oven to 350\u00b0.
In a large bowl, place the cake mix and add eggs, mayonnaise and Irish cream; mix thoroughly.
Fold in nuts, marshmallows and chocolate bits.
Pour into greased 12-cup fluted tube or Bundt pan and bake at 350\u00b0 for 45 to 50 minutes. Dust with powdered sugar before serving.
inutes.
Pour half the Irish stout into the onion mixture
Whip eggs; add all ingredients.
Stir well and pour into containers.
Store in refrigerator right away.
For richer flavor, double recipe and add small bottle inexpensive Irish cream.