Irish Whiskey and recipes using it!
There's a Hippy in the Kitchen
There's a Hippy in the Kitchen
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Ingredients

  • 1 C of Chopped Pecans
  • 1 18.25 box of Yellow Cake Mix
  • 1 5 oz box of Jello Cheesecake Instant Pudding Mix
  • 1/2 C Water
  • 4 Eggs
  • 1/2 C Vegetable Oil
  • 1/2 C Irish Whiskey, the best that you can afford! As I researched Irish Whiskey, I discovered that there are some incredibly expensive brands.
  • Pour the batter into the pan.
  • Bake at 325 degrees for 1 hour
  • 1 Pint of Heavy Cream
  • 3 Eggs
  • 1/2 C Sugar
  • 1/2 tsp Vanilla
  • 1 C Irish Whiskey ( the same brand of Whiskey you used in the cake batter)
  • 1/2 C + 2 C of the best Irish Whiskey you can afford.
  • 6 oz (70%cocoa) of the best Bittersweet chocolate you can find, Scharffen Berger, Valhrona, Lindt, etc., chopped.
  • 2 tsp Medaglio D'Oro instant Espresso Coffee, in 6 TBS of water.
  • 1/3 C skinless whole almonds, toasted , approximately 2 oz 6 TBS flour, divided.
  • 3/4 C (1/1/2 sticks) butter, toom temperature, divided.
  • 7 TBS vanilla sugar, divided.
  • 3 large eggs, separated. ( when baking, it's important to use large eggs if the recipe calls for them)
  • A pinch of fine sea salt
  • 2 oz semi sweet chocolate, chopped. Again, buy the best, it makes a difference.
  • Preheat the oven to 350 degrees.
  • Grease a 10" Springform Pan with my Pan Release Recipe. (equal parts of Vegetable Oil, Flour and Crisco), mixed well and applied with a pastry brush.
  • Bake at 350 degrees for 40 minutes, until a toothpick comes out clean in the center of the cake.
  • Remove from oven and cool in the pan for 30 minutes.
  • Invert onto a cooling rack and cool completely.
  • 2 TBS butter
  • 3/4 C sugar
  • 3 eggs
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 C canned pumpkin
  • 1 C evaporated milk or heavy cream
  • 1/4 C Irish Whiskey
  • 1-9 " unbaked pie shell
  • Cream butter & sugar
  • Add eggs, one at a time, beating after each addition
  • Add remaining ingredients, beating well
  • Pour into the shell
  • Bake 450 degrees for 10 minutes
  • Reduce heat to 325 degrees and continue baking for another 45 minutes
  • 1 1/2 C Coconut
  • 4 C Crushed Vanilla Wafers
  • 1 1/2 C Chopped Pecans
  • Place in a large mixing bowl and mix well.
  • 1 Quart of Coffee Ice Cream
  • 1 Quart of Vanilla Ice Cream
  • 1 Quart of Egg Nog
  • 2 C Hot Brewed Coffee
  • 1/2 C Coffee Liqueur (Kahlua)
  • 1/2 C Irish Whiskey
  • 1 container of Frozen Whipped Topping, thawed
  • Ground Nutmeg
  • 8 eggs, separated
  • 3 C Granulated Sugar
  • 4 sticks of Butter (1 pound)
  • 3 C sifted Flour
  • 1/2 C Bourbon
  • 2 tsp Vanilla Extract
  • 2 tsp Almond Extract
  • 1 C chopped Pecans
  • 1 C Granulated Sugar
  • 1/2 C Butter, melted
  • 1 Egg, beaten
  • 1/4 C Irish Whiskey
  • 1 tsp Vanilla
  • 1/2 C sweetened dried cranberries
  • 1/2 C shopped dried apricots
  • 2 tsp grated orange peel
  • 3 TBS Irish Whiskey
  • 3 red apples, unpeeled, quartered and sliced 1/4" thin.
  • 1 box of Betty Crocker Super Moist yellow cake mix.
  • 1 C water
  • 3/4 C slivered almonds, finely ground.
  • 1/3 C vegetable oil
  • 4 eggs
  • 3 TBS chopped crystalized ginger
  •  
  • Glaze
  • 1/4 C apple jelly
  • 2 oz (from an 8oz. container) Mascarpone Cheese, softened
  • 1/2 C heavy cream
  • 1 TBS sugar
  • 4 C Flour
  • 1 C Granulated Sugar
  • 8 TBS Butter. melted
  • 3/4 C Heavy Cream
  • 1/4 tsp Ground Cloves
  • A Pinch of Black Pepper
  • 1/2 C + 1/2 TBS Hershey's Special Dark Cocoa Powder
  • 1/4 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 C Chopped Pecans
  • 2 oz Irish Whiskey
  • Use a 1 1/2" cookie scoop and drop dough 2 " apart on a Parchment Paper lined Sheet Pan.
  • Bake until the edges are golden brown, about 8 - 10 minutes.
  • 1 (14oz.) can of Sweetened Condensed Milk
  • 1 C Irish Whiskey
  • 1/2 C Heavy Cream
  • 1/2 C Half and Half
  • 2 TBS Chocolate Syrup
  • 2 tsp Medaglia d'Oro Instant Espresso Coffee Granules
  • 1 tsp Vanilla

Instructions

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