"Baileys" recipe

Lizzy · 10-18-2003, 09:06 PM

I didn't know where to post this. Here is the recipe for something similar to Bailey's irish cream.

1 can sweetened condensed milk
1 1/2 cups cream
3 eggs
1 cup whisky
1 1/2 tablespoons chocolate syrup
1/4 teaspoon cocount essence

Blend or process all ingredients together. Pour into sterilised bottles or jars and store in a cool dark place - I refrigerate it but the recipe says this isn't necessary. Ready to drink immediately.
Makes about 4 - 5 cups.

targirl · 10-19-2003, 10:19 AM

Lizzy do you know how long this keeps? With the cream, and eggs I was wondering about the shelf life?

Lizzy · 10-19-2003, 06:56 PM

I've only ever refrigerated it and it's normally used in a few months. But the recipe states that it does not require refrigeration and will keep for several months - I guess the whisky must preserve it, however I don't like to take the chance, so I refrigerate.

Lizzy · 10-19-2003, 06:57 PM

BTW - the condensed milk is approx a 14oz can.

Cynamar · 10-19-2003, 07:15 PM

That sounds soooo yummy!!! I can't tell you how much I like Bailey's! It's about theo nly thing that I consume for the after-taste! How about another recipe? This is also from one of our favorite restaurants, The Blue Owl in Kimmswick, MO. I've gained 20 pounds reading the recipe!

Bailey's Irish Cream Cheesecake

Crust:
1 1/2 cups graham cracker crumbs
1 1/4 cups pecans (about 5 oz.)
1/4 cup sugar
6 tbs. unsalted butter, melted

Preheat oven to 325 and lightly butter 10 1/4" springform pan. Finely grind graham crackers, pecans, and sugar and add to melted butter. Press crumbs in to the bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes.

Filling:
4 1/2 8-oz. pkgs. cream cheese, softened
1 1/4 cups sugar
4 large eggs
1/2 cup Bailey's Irish Cream liquer
1 1/2 tsp. vanilla
5 oz. white chocolate, broken into pieces

Beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys, and vanilla together until blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate and add to cream cheese mixture. Transfer filling to crust-lined pan and bake until edges of filling are puffed and dry-looking, about 1 hour and 20 minutes.

Topping:
1 1/2 cups sour cream
1/4 cup powdered sugar
24 pecan halves
1 1/2 oz. white chocolate, grated
whipping cream

Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate at least 6 hours. Garnish with whipping cream, grated chocolate, and pecans.

Lizzy · 10-19-2003, 07:31 PM

Cyndi, I think it would be worth the extra 20 pounds - sounds so deliciously decadent. My dh would say "a heart attack in every bite" LOL.

targirl · 10-19-2003, 09:17 PM

Cyndi

That sounds sooooooooooo good, my mouth started to water as I read the recipe.

10-18-2003, 09:06 PM	#1
Lizzy Parlor Devotea Join Date: Sep 2002 Location: Brisbane, Australia. Posts: 12,458	"Baileys" recipe I didn't know where to post this. Here is the recipe for something similar to Bailey's irish cream. 1 can sweetened condensed milk 1 1/2 cups cream 3 eggs 1 cup whisky 1 1/2 tablespoons chocolate syrup 1/4 teaspoon cocount essence Blend or process all ingredients together. Pour into sterilised bottles or jars and store in a cool dark place - I refrigerate it but the recipe says this isn't necessary. Ready to drink immediately. Makes about 4 - 5 cups. __________________ Being your age is hard enough without having to act it. P K Shaw

10-19-2003, 10:19 AM	#2
targirl Parlor Devotea Join Date: Jun 2003 Location: Wisconsin Posts: 12,347	Lizzy do you know how long this keeps? With the cream, and eggs I was wondering about the shelf life? __________________ When the sun shines it's a great day!

10-19-2003, 06:56 PM	#3
Lizzy Parlor Devotea Join Date: Sep 2002 Location: Brisbane, Australia. Posts: 12,458	I've only ever refrigerated it and it's normally used in a few months. But the recipe states that it does not require refrigeration and will keep for several months - I guess the whisky must preserve it, however I don't like to take the chance, so I refrigerate. __________________ Being your age is hard enough without having to act it. P K Shaw

10-19-2003, 06:57 PM	#4
Lizzy Parlor Devotea Join Date: Sep 2002 Location: Brisbane, Australia. Posts: 12,458	BTW - the condensed milk is approx a 14oz can. __________________ Being your age is hard enough without having to act it. P K Shaw

10-19-2003, 07:31 PM	#6
Lizzy Parlor Devotea Join Date: Sep 2002 Location: Brisbane, Australia. Posts: 12,458	Cyndi, I think it would be worth the extra 20 pounds - sounds so deliciously decadent. My dh would say "a heart attack in every bite" LOL. __________________ Being your age is hard enough without having to act it. P K Shaw


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10-19-2003, 07:15 PM	#5
Cynamar Join Date: Aug 2002 Posts: 4,769	That sounds soooo yummy!!! I can't tell you how much I like Bailey's! It's about theo nly thing that I consume for the after-taste! How about another recipe? This is also from one of our favorite restaurants, The Blue Owl in Kimmswick, MO. I've gained 20 pounds reading the recipe! Bailey's Irish Cream Cheesecake Crust: 1 1/2 cups graham cracker crumbs 1 1/4 cups pecans (about 5 oz.) 1/4 cup sugar 6 tbs. unsalted butter, melted Preheat oven to 325 and lightly butter 10 1/4" springform pan. Finely grind graham crackers, pecans, and sugar and add to melted butter. Press crumbs in to the bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes. Filling: 4 1/2 8-oz. pkgs. cream cheese, softened 1 1/4 cups sugar 4 large eggs 1/2 cup Bailey's Irish Cream liquer 1 1/2 tsp. vanilla 5 oz. white chocolate, broken into pieces Beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys, and vanilla together until blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate and add to cream cheese mixture. Transfer filling to crust-lined pan and bake until edges of filling are puffed and dry-looking, about 1 hour and 20 minutes. Topping: 1 1/2 cups sour cream 1/4 cup powdered sugar 24 pecan halves 1 1/2 oz. white chocolate, grated whipping cream Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate at least 6 hours. Garnish with whipping cream, grated chocolate, and pecans.

10-19-2003, 09:17 PM	#7
targirl Parlor Devotea Join Date: Jun 2003 Location: Wisconsin Posts: 12,347	Cyndi That sounds sooooooooooo good, my mouth started to water as I read the recipe. __________________ When the sun shines it's a great day!

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