Lg. Bowl:
3 ½ C. Sugar
4 Oz Instant Coffee (Folgers use measuring cup)
2 C. Boiling Water (Let Cool)
2 ½ C. Vodka (Smirnoff 100 Proof)
1 Vanilla Bean (cut in half and then down the middle)
Put in a dark bottle and store 1 Month
BAILEY’S IRISH CREAM
1 - 14 oz Can of Sweetened Condensed Milk
1 pt. Half & Half
¼ tsp – Coconut Extract
3 tsp – Vanilla
2 tbsp – Hershey Chocolate Syrup
Mix above together
Add: ¾ - 1 cup Whiskey (not Canadian Club)
Yield: 1 Quart
3 ½ C. Sugar
4 Oz Instant Coffee (Folgers use measuring cup)
2 C. Boiling Water (Let Cool)
2 ½ C. Vodka (Smirnoff 100 Proof)
1 Vanilla Bean (cut in half and then down the middle)
Put in a dark bottle and store 1 Month
BAILEY’S IRISH CREAM
1 - 14 oz Can of Sweetened Condensed Milk
1 pt. Half & Half
¼ tsp – Coconut Extract
3 tsp – Vanilla
2 tbsp – Hershey Chocolate Syrup
Mix above together
Add: ¾ - 1 cup Whiskey (not Canadian Club)
Yield: 1 Quart
Combine & Mix In Medium Bowl With Electric Mixer
1 - 8 oz Pkg. Cream Cheese
1 Unbeaten Egg
1/3 Cup of Sugar
1/8-Teaspoon Salt
Fold In: 1 6 oz Pkg. Chocolate Chips
Sift Together:
1& ¼ Cups Flour
1-Cup Sugar
¼ Cup Hershey’s Coco
1 Tsp. Baking Soda
Add Following:
1-Cup Water
1/3-Cup Cooking Oil
1 Tsp. Vanilla
1 Egg
1 Tsp. Vinegar
Beat with electric mixer, & fill muffin cups ½ full
Drop generous spoonfuls of cream cheese mixture on top
Sprinkle with chopped Walnuts and Sugar
Bake 30 Minutes at 350 degrees
Keep in Refrigerator
Yield: 18 – 20 Cupcakes
1 - 8 oz Pkg. Cream Cheese
1 Unbeaten Egg
1/3 Cup of Sugar
1/8-Teaspoon Salt
Fold In: 1 6 oz Pkg. Chocolate Chips
Sift Together:
1& ¼ Cups Flour
1-Cup Sugar
¼ Cup Hershey’s Coco
1 Tsp. Baking Soda
Add Following:
1-Cup Water
1/3-Cup Cooking Oil
1 Tsp. Vanilla
1 Egg
1 Tsp. Vinegar
Beat with electric mixer, & fill muffin cups ½ full
Drop generous spoonfuls of cream cheese mixture on top
Sprinkle with chopped Walnuts and Sugar
Bake 30 Minutes at 350 degrees
Keep in Refrigerator
Yield: 18 – 20 Cupcakes
