[Sca-cooks] Baileys, was Frittering Laurels

[Lonnie D. Harvel]

How do you get the egg shells out? :)

Sue Clemenger wrote:

> I'm not your mom, but here's my recipe:
>
> Laurel-Frittering Cream Liqueur ;o)
>
> 1.75 c whiskey, Scotch, brandy, rum, or bourbon
> 1, 14-oz can sweeetened, condensed milk
> 1 c whipping cream
> 4 grade-A, clean, uncracked eggs
> 2 T chocolate syrup (like the Hershey's stuff in a can)
> 2 t instant coffee or espresso powder (instant, NOT grounds)
> 1 t vanilla extract (real)
> 0.5 t almond extract
> -----------------------
> Blend all ingredients until smooth--I do it in two batches in my 
> blender.  Don't overdo it, or the whipping cream starts to firm up, 
> and you get lovely, alcoholic whipped cream, sort of.
> Because of the eggs and cream, this must be stored in the fridge 
> (covered).  When I make it, I use one of those half-gallon juice 
> containers from Rubbermaid.  Stir before serving.
> I tend to make lots of it (to use up the ingredients like chocolate 
> syrup), and give it away as gifts.  And it's been snuck into a few 
> events as a restorative "beef broth" for the cook's helpers.....
> --maire
>
> Dianne & Greg Stucki wrote:
>
>
>> I'll be making a trip to the local Wine and Spirits store today for 
>> some Bailey's! That sounds HEAVENLY.
>> My mom used to make her own Bailey's. I wish I had her recipe--it was 
>> sooo good.
>
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks