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Irish Cream DMix Recipe

Ingredients

2 tablespoons milk

1/2 tablespoon white sugar

1/3 cup light rum

2 tablespoons light vodka

2 tablespoons light olive oil

1 cup heavy cream

1 1/2 teaspoons grated fresh ginger root

1 teaspoon fresh rosemary

1/2 teaspoon salt

Directions

In a large bowl, mix the milk, sugar, light rum, light olive oil, heavy cream, ginger, rosemary, and salt. Refrigerate overnight.

3/4 hour before serving, slice loaf in half horizontally. Slice into halves, and scoop and reserve the excess.

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lorojo writes:

⭐ ⭐ ⭐ ⭐ ⭐

This is such a big hit at our house. I always prefer to add sugar and milk at the end of recipes,because I don't want the consistency problem that come with the cookie recipe. I also don't want the recipe divided up by two, as there are so many different tastes in different recipes. Instead, I put the entire recipe in one pan and then put the butter and sugar in another pan. I then put the flour and cocoa in the other pan. I let the batter just chill in the fridge over night before I broiled the recipe.
Bruuunn writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was fantastic! I used my food processor to chop/slice the veggies. I also used butter instead of oil and it turned out great. I always wear gloves now when working with the veggies so the blades are less likely to slip. I also added some celery and carrots. Perfection! I will definitely be making this again! Thanks!
Birbiri writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this recipe for a bridal brunch. I mixed the butter with eggs, sugar, and vanilla and I put it in a cake pan lined dish. I took the cake and brushed the buttercream over it, then I put it in a jello mold and let the cake grow. It was amazing. I cooked it for 20 minutes and it was still delicious. I cooked it for 45 minutes and the buttercream turned out great. I'll definitely make this again.
Recipe generated 2020-01-10 04:52:28 | 0 fresh recipes left | Github | Twitter