Irish Cream - Poor Man's Baileys

4 eggs
1 cup whisky
1 carton cream
1 tin condensed milk
1 Tbpsn coconut essence
1 Tbpsn instant coffee
1 Tbspn chocolate topping

Beat eggs, add other ingredients. Beat for 4 minutes.
Keep in frig, in brown bottle if you have one.

Source: Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.92.

Boules Au Chocolat (to serve with coffee)

125g ground almonds
125g caster sugar
1-2 egg whites
1 tb melted chocolate
Chocolate sauce or chocolate topping
Raisins and crushed nuts

Method: Mix ground almonds and sugar well. Fork in enough egg white to bring mixture together and mix to a paste with the chocolate. Chill 10 minutes, then roll portions of mix into balls pressing a raisin in the middle of each one. Roll in crushed nuts and bake on greased tray for 10 minutes at 180C to just firm the boules and colour the nuts.

Source: contributed by Marjorie Smith in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.72.

Christmas Cheer (2)

400ml can of condensed milk
300ml cream
3 eggs
1 cup whiskey or brandy
1&1/2 table spoons chocolate topping
1&1/4 table spoons coconut essence

Method: Mix all well in a blender, bottle & store.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.10.

Mum's Holiday Sipper

13 oz Scotch whiskey or brandy

2 tbsp chocolate topping

1/2 tsp peppermint or coffee essence

1 ctn (250g) cream

1 tin condensed milk

Method: Do not add the whiskey or brandy until last. Mix together all other ingredients, gently mixing thoroughly. Don't over mix or it may curdle or separate. Add whiskey/brandy base and fold in. Pour into clean bottles, seal and store or refrigerate and serve chilled. Always good for New Year's Eve or an ideal Christmas/birthday gift.

Source: contributed by Bronwyn Williams in Burra Kindy Cookbook (Burra, 2002).