Homemade (Bailey's) Irish Creme

This recipe was given to me by a co-worker years ago and has been a Fonke Classic ever since.  It is a rich and creamy version of Bailey's Irish Crème.  It goes down smoothly, but beware, for it can sneak up on you.

I have often given this as gifts to our neighbors at Christmas or make for special occasions. And now the torch is passing to my children who have begun making it for their friends!   I might just whip up a batch for Valentine's Day tonight!   Enjoy! 

Thanks Debbie Blue for sharing this with me long long ago!

Bailey’s Irish Crème

By Debbie Blue

 

4 eggs

1 can sweetened condensed milk (like Eagle Brand)

1 cup whiskey

2 tsp instant coffee

1 cup half n half (or I used 2% milk for a light version)

2 TBL chocolate syrup

1 tsp vanilla extract

½ tsp almond extract

 

Dissolve coffee in whiskey before adding to remaining ingredients. In a blender, blend all ingredients together.  Will keep in refrigerator for about a month. 

On e batch makes enough for 3 pint-sized mason jars.

 

Luscious Lemon Poppyseed Bread

When my son was just in grade school he came home from spending the night at a friend

s house with this recipe in hand.  He had asked the host mom to write it down for me.  He said, this was so good, you gotta make it for me!  The next Christmas, I made some loaves for some neighbors.  It has become the neighbor gift of choice at Christmas time.

The secret is the lemon glaze that is drizzled on after the bread is baked.  Oh my!  Thanks Mary Pat Glauber for this family treasure!

 

 

Lemon Poppy Seed Bread

By Mary Pat Glauber

Dry Ingredients

3 cups flour

 

2 1/4 cups sugar

1 ½  tsp salt

1 ½  tsp baking powder

Wet Ingredients

3 eggs

 1 ½ cup milk

1 1/3 cup vegetable oil

1 ½ tsp vanilla extract

1 ½ tsp almond extract

1 ½ tsp butter flavoring/extract

1 ½ Tbl poppy seeds

Glaze

¼ cup lemon juice

½ tsp vanilla extract

½ tsp almond extract

½ tsp butter flavoring

1 ½ cup powdered sugar

Mix dry ingredients in mixing bowl and set aside.

With electric mixer, mix wet ingredients in large bowl. 

Add dry ingredients and mix until blended.

Pour into greased and flowered loaf pans (2 – 9”x5”x3” or 3 - 8”x5”x3”)

Bake for 50-60 minutes. Check frequently toward end of cooking time.

While bread is baking, prepare glaze by whisking all ingredients together in a small bowl.

Once done, let bread cool in pan for only 5 minutes.  Pop bread out of pan onto foil. 

While bread is still warm, pour prepared glaze over bread and seal with foil immediately.

Makes 2 large or 3 medium sized loaves