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Featured Cookbook

FROM THE BUXBAUM FAMILY KITCHENS

Editor: Linda Scroggins

From the Buxbaum Family Kitchens Cookbook published in December 2019.

Featured Recipe

BAILEY'S IRISH CREME

By Linda

Ingredients:
One 8 oz container cool whip topping
One Pint of half and half cream

One 8 oz can condensed sweetened milk (not evaporated) I’ve never found 8 oz sized cans, only 14 oz…..so, I just don’t use the whole can.

One cup Irish Whiskey (more or less, if you like) I use Jameson Whiskey and a little more!

About 6 tablespoons of Hershey’s chocolate syrup (I use a little more)
One teaspoon vanilla flavoring
Directions:
Combine ALL ingredients in a large deep bowl. Whisk all ingredients to combine well. I use my largest whisk and made sure there are no lumps.

You can chill overnight in the bowl. Or, I will use a funnel to fill bottles full of the Bailey’s, stick a cute cork in, and give them away as gifts during the holidays.

One batch makes about 5 cups, or, 10 to 20 individual servings depending on glass size…….works well in champagne or small wine glasses.

*This MUST be shaken before each serving as the ingredients will separate.

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