Knock You Off Cask Cream Food

KNOCK 'YOU' OFF CASK & CREAM

Steps:

• Mix all together by hand or in a blender and store in refridgerator. I prefer a very clean glass jar.
• I would give this a week to 'cure.'.
• This will keep for weeks and weeks.

BAILEY'S IRISH COFFEE CREAM FUDGE

Steps:

• In a small bowl combine Bailey's and coffee crystals. Microwave on high for 10 seconds. or until melted and dissolved.
• In a medium saucepan, over medium heat, melt butter,evaporated milk, sugar and marshmallow cream. Slowly add the Bailey's coffee mixture; stir well. Boil for 5 minutes
• Remove from heat and stir in chips and vanilla extract. Stir for approximately 3-4 minutes until smooth. Pour into a foil lined 8x8" pan. Chill to set.

COMFORT AND CREAM

Steps:

• Combine ingredients with ice in a shaker. Shake well and strain into a short glass or leave over ice.
• Optional garnish: sprinkle with shaved chocolate or chocolate sprinkles. Also great rimmed with chocolate syrup!

BAILEY'S IRISH CREAM BROWNIES

Steps:

• Melt unsweetened chocolate with butter in microwave and mix well.
• Cool.
• Beat sugar and eggs together in mixing bowl.
• Add Bailey's Irish Cream and cooled chocolate mixture.
• Mix well.
• Stir in flour, salt and chocolate chips.
• Pour into greased and floured 8-inch square baking pan.
• Bake at 325ºF for approximately 20 minutes (test with wooden pick).
• Cool completely (about 1 1/2 hours).
• Pierce brownies with a wooden pick randomly.
• Drizzle 3 tablespoons Bailey's Irish Cream over brownies, then frost.
• Frosting:.
• In mixing bowl, combine liqueurs and butter.
• Mix well.
• Gradually add confectioners' sugar and beat until spreading consistency.
• Frost cooled brownies.

FALL TO YOUR KNEES MACARONI AND CHEESE

Steps:

• Grease a 13 x 9 nonstick metal baking pan with 1 Tbsp butter.
• Preheat oven to 350.
• Prepare macaroni according to package directions, cook until al dente.
• Add a pinch of salt and a dash of olive oil to the boiling water while cooking.
• Drain pasta well and pour into the baking pan.
• In a large mixing bowl, add the heavy cream, half-and-half, and sour cream.
• Break the cream cheese into small pieces and add it to the bowl.
• Add the egg, flour, worcestershire, garlic and onion powder, dry mustard, cayenne pepper, and nutmeg.
• Combine very well with a wire whisk to break up the cream cheese. It will still look lumpy when your done.
• Place and push down the Velveeta and White Vermont cheddar cubes into the pasta. Work your way around the whole dish, through and toward the middle (they don't have to be completely pushed to the bottom because they will spring up , but just push them down as best you can). Now sprinkle the wondeful Gruyère cheese evenly over the top.
• Pour the mixture on top evenly, covering all of it.
• Gently shake the pan afterwards to make sure that the liquid is even.
• Push down and make little holes into the mixture with your fingers. (You're just helping to get some of that Gruyère down deeper below the surface.).
• Sprinkle the Jack-and-Cheddar combo over the mixture and sprinkle the paprika on top.
• Put in the oven on the middle rack.
• Bake until brown and bubbly. (30-45 minutes).

BAILEY'S IRISH CREAM AND COFFEE MUFFINS

Steps:

• Preheat oven to 200 C.
• Lightly grease 12 muffin tins.
• Sift together flour and baking powder into a bowl, stir in sugar and make a well in the centre.
• In a cup, dissolve instant coffee in the boiling water.
• In another bowl lightly whisk together the melted butter, Baileys, milk and eggs, and stir in instant coffee.
• Fold Baileys mixture into dry ingredients and stir quickly to combine.
• Spoon mixture into prepared muffin tins, sprinkle with chopped walnuts and bake for 12 - 15 minutes or until muffins spring back when lightly pressed.
• Dust with icing sugar and serve.