[Sca-cooks] Baileys, was Frittering Laurels

[Sue Clemenger]

Well, if the whiskey's strong enough, it'll probably dissolve the shell 
bits, smarty-pants! ;o)
--maire

Lonnie D. Harvel wrote:

> 
> 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