IRISH CAFE` FOR 2
need 4? double it 2 cups hot fresh-brewed espresso .. (or favorite brewed coffee )
3 ounces Irish Cream Liqueur (Shanahan, Bailey’s..)
1/2 cup whipped cream*
(you CAN use “Cool Whip”, but PLEASE!)
cinnamon and /or nutmeg
>>>combine equal parts of the Irish cream and coffee
into tall glass coffee mugs
top each with a dollop of whipped cream and a dash of cinnamon
or nutmeg atop ea.
chilled bowl, whip ½ pint fresh whipping
cream with ¼ cup sugar and 1/2 teaspoon vanilla
THE G-RATED VERSION
here’s a clever adaptation for the
non-drinkers and under-aged
this 1s a hit
a riding camp favorite! (..they help!)
for each serving..
1 cup of milk (whole&skim works)
chocolate flavored syrup
let them pour 1 cup milk into a glass/plastic milk beverage bottle/container with a cap
or sealing lid. allow them to “squirt” in chocolate syrup. (you
control that. what ever YOU CAN handle) ;) pop the top back on the container securely. put on “K.C.
and the Sunshine Band” and tell them to “shake shake shake, shake shake shake, shake your bootie.”
(they’ll get down 'n' funky if they’re still young enough NOT to be "too cool”)
microwave 20 seconds at a time to desired heat. (not hot.. warrn) with a kitchen
towel to secure, let them shake it up 1ce more. (this makes a pretty, frothy foam)
*during heating time, tell each child to “wake up” their mint leaf in their fingers by
‘squishing’/rubbing it until it’s warm, soft and smelling of sweet mint (if using,
add mint leaf at this point) finish heating(uncovered) and pour into mugs.
oh! ..don’t forget to share the whipped cream!
*(mint is optional.. it’s a “suthun’ belle thing”.. still, it adds a touch
of the Irish!
IRISH COFFEE-CREAM COOLER
this one can be used as a dessert-type beverage, a nice afternoon cooler or special morning
each person mixes own to suit taste
10 cups brewed coffee
2 pints French vanilla ice cream
10 fluid ounces Irish cream liqueur
chill fresh brewed coffee. fill each (large) cup with a scoop of ice cream.
top each scoop of ice cream with equal parts of Irish cream pour it so that
each cup is filled up about halfway. add more Irish cream, milk, sugar to suit tastes.
(a little chocolate syrup's good too. and fudge royal ice cream instead of vanilla is
wonderful substitute as well!) ;) serves 6
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter diced thin
1/2 cup milk
1 large egg
heat oven to 425*, grease a cookie sheet. mix flour, 1/3 cup sugar, baking powder, and salt. cut in
butter until fine crumbs. place in large bowl, add any additional ingredients below. beat milk and egg with a fork. add to
flour mixture, stir with fork until moistened. drop by 12 heaping spoonfuls, 2 in. apart. sprinkle with remaining sugar. bake
13 minutes or until golden. cool on rack 15-20 minutes before serving.
optional ½ cup additions to batter
fresh seasonal berries, raisins, walnuts and/or pecans
Yield: 12 scones
SPECIAL SCONE SPREADING BUTTER
1 stick unsalted butter (@ room temperature)
¼ teaspoon ground cinnamon
2-3 tablespoons honey
cream butter, honey and cinnamon all together until smooth. chill until ready to be served.