THE ULTIMATE BAILEY'S IRISH CREAM PAGE

This is my homage to the BEST libation in the known realms!! Although my favorite way to drink this is just over ice....these variations are pretty damn tasty. For the most part I have tried all of these and those I have not are way on top of my list of 'things to do'. Hope you enjoy this as much as I do! :)



Ok let's face it, this is not the cheapest liquor out there. In fact, out there in the sticks it cost's about $20-$25 for a large bottle :( But you can find a cheap bottle of whiskey for a few bucks. So what's a poor person with and expensive obsession to do?? Believe it or not I have found a way around this minor obstacle. I have tasted and researched several homemade recipes just to bring YOU the best of the best. Yes, I know, it was a great sacrifice on my part but I trudged through every blender full :)~ No need to thank me...I enjoy my work!! Anyway the recipe below is the best one I have found so far....it tastes remarkably like the real thing :)~
Masque's Pseudo Bailey's
1 Large can PET brand evaporated milk
1 Large can EAGLE brand sweetened condensed milk
2 eggs
3 Tablespoons HERSHEY'S brand chocolate syrup
1 1/2 cups whiskey

Blend all but whiskey in a blender. Stir in whiskey by hand. Enjoy!



Ummmmm.....Oh My God!!!!! Ice cream with chocolate AND Bailey's?!?!?!?! I think the name of this recipe should be "food of the god's" :)~

Bailey's Irish Chocolate Chunk Ice Cream

1 pint heavy cream
1/2 cup sugar
2 egg yolks
1/2 tablespoon vanilla
6-8 oz. Bailey's Irish Cream*
2 oz. chopped chocolate

* Use caution when adding additional amounts of alcohol. Alcohol lowers the freezing temperature which will prevent the mixture from freezing.

Heat Bailey's in a medium saucepan over low heat until it takes on a syrup consistency. Remove from heat and refrigerate. Combine heavy cream and sugar in medium saucepan. Bring to boil over medium heat. Whisk eggs and vanilla together. Ladle half of the cream mixture into bowl; stirring constantly. Return mixture to pot and let bowl. Continue with the constant stirring. Remove from heat and chill. Place both mixtures into an ice cream maker and freeze according to manufacturer's instructions. When ice cream is almost finished, add chocolate. Store in freezer until ready to serve.



This is the next on my list to try!!! I'll have to workout at the gym for DAYS afterwards but it looks like it would be worth it!! :)~

Bailey's Irish Cream Bars

1 pkg yellow cake mix, Moist Deluxe
3 eggs
2/3 cup Bailey's Irish Cream
1/3 cup oil
1 can cream cheese frosting, Vanilla Creamy
1 pkg white chocolate chips
1/4 cup Bailey's Irish Cream

Preheat oven to 350. Prepare a jelly roll pan (about 15" x 10" x1"). Mix cake mix with eggs, 2/3 Irish Cream and oil. Set aside 1/2 cup of prepared cake batter for swirl. Pour cake batter into prepared pan. In a small bowl, blend all other ingredients. Drop large spoonfuls of this mixture over the cake batter. Swirl with a fork to make a marble effect. Bake 25 - 30 minutes. Cool and cut into squares.



I had to put this one on here just because I LOVED the name (hehehe) :)~

Screaming Multiple Orgasm

2 oz. Rum, Bacardi
2 oz. Irish Cream, Bailey's
2 oz. Amaretto
2 oz. Coffe Liqueur, Kahlua
1 oz. Cream, Fresh
3 oz. Orange Juice

Ummmm......mix well.....and stuff :)



This one is for you coffee lovers out there :)~ I have actually tried this one and it is Da Bomb!!

Irish Cappuccino

3 ounces Bailey's Irish Cream
5 ounces hot coffee
dessert topping, pressurized
1 dash nutmeg

Pour Bailey's Irish Cream into a coffee mug. Fill with hot black coffee. Top with a single spray of dessert topping. Dust dessert topping with a dash of nutmeg.



Chocolate, Chocolate Chocolate!!!!! This gets 5 out of 5 stars...a little time consuming though. I have to admit it just killed me to wait the 2 hours in the fridge it took to set up, but well worth the wait! **smacks lips**

Baileys Truffle Fudge

3 cups semi-sweet chocolate chips
1 cup white chocolate chips
3 cups powdered sugar
1/4 cup butter
1 cup Baileys
1-1/2 cups nuts, chopped (optional)

Melt chocolates with butter until chocolates are soft enough to stir smooth. Do not overheat. Add chocolate/butter mixture to powdered sugar and Baileys. Stir until smooth, add nuts and mix well. Place fudge in an 8" X 8" pan, oiled.Lay a sheet of plastic wrap on top and gently press to smooth fudge.

Truffle Topping:
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
4 tbsp Baileys
2 tbsp butter, cut in pieces

Melt chocolates until soft. Remove from heat. With a fork, beat in butter and Baileys until smooth. Spread topping over fudge with knife. If a very smooth top is desired, place plastic wrap over top as in above. Refrigerate until firm; 1-2 hours. Can be frozen. Using All semi-sweet chips (instead of white chocolate) will yield a deep dark fudge.


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