f you have tried this recipe - thanks for you input). Place
efore serving.
To prepare Irish Cream Sauce:
In a saucepan
ell-blended.
Add the Irish cream and half-and-half and
uart baking dish.
Place cream, milk, Irish cream, honey, cinnamon stick, vanilla
aking dish.
Combine milk, cream, 1/3 cup sugar and
Whip cream and powdered sugar to soft peaks. Fold into mascarpone. Set aside.
Line bases of 4-6 serving dishes with 1/2 the sponge cake. Drizzle with 1/2 the Irish cream. Spread 1/2 the mascarpone mixture over top and sprinkle with grated chocolate. Arrange 3/4 of berries over top then add remaining sponge cake, liqueur and mascarpone. Cover and chill for 3 hours, or overnight.
Sprinkle with remaining berries and chocolate curls. Serve.
In large bowl, beat eggs at high speed until lemon colored. Add sugar and beat until thickens.
At low speed, blend in milk and whipping cream. Stir in Irish Cream.
Pour into glasses and sprinkle with nutmeg.
egg, 1 egg white, Baileys Irish Cream and 3/4 cup of
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. Cover with combined milk, cream and liqueur and let stand
oil, 2 tablespoons Bailey's Irish Cream and eggs.
Stir until
ith paper liners.
Bring Irish stout beer and 1 cup
he confectioner's sugar and Irish cream until mixture is smooth. Stir
beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs
br>Add eggs and sour cream and beat on medium for
ix, the 1/2 cup Irish cream liqueur, vegetable oil, and eggs
rom heat.
Mix sour cream, eggs, and 1 tablespoon vanilla
ith clean beaters, whip the cream in a non-plastic bowl
owl.
Add Bailey's Irish Cream and cooled chocolate mixture.
ntil fluffy.
Add sugar, irish cream, vanilla, and milk.
Beat