ken@turtlevax.UUCP (Ken Turkowski) (11/03/85)
I'm looking for recipes for coffee liqueur (like Kahlua).
I'd like this in time to make Christmas presents.
Also, Irish cream recipes. I know that these have been posted to the
net recently, so there is no need to repost them; jusr respond by mail.
--
Ken Turkowski @ CIMLINC (formerly CADLINC), Menlo Park, CA
UUCP: {amd,decwrl,hplabs,seismo,spar}!turtlevax!ken
ARPA: turtlevax!ken@DECWRL.DEC.COMjohnw@astroatc.UUCP (11/11/85)
In article <942@turtlevax.UUCP> ken@turtlevax.UUCP (Ken Turkowski) writes: >I'm looking for recipes for coffee liqueur (like Kahlua). See below! >Also, Irish cream recipes. I know that these have been posted to the >net recently, so there is no need to repost them; jusr respond by mail. ------> Please send me a copy of these! Mexican Cheese Cake =================== Makes 2 small or one large spring-form pie this is easer than it sounds, and is tolerant of most "opps"s and short-cuts 1.5 cups (1 box) chrushed "Zwieback Baby Toats" crumbs .33 cups sugar ~1 stick butter (melted) - - - - - - - - 3 egg yokes (save the whites!) 2 envelops unflavored gelatin (Knox) .5-.7 cups Kalua (Impoted coffee liqueur) (split) .5 cups water .25 cups sugar .125 teaspoon salt - - - - - - - - 6 oz. cream cheese reserved part Kalua 3 egg whits 1 cup wipping cream A: Crust: (Note: 2/3 or 3/4 will be enough for 1 large pie) Mix crumbs, and sugar. Slowly mix in melted butter. Form around edge of pan(s). Bake @ 350 F. for ~10 mins. Cool. (start below AFTER pan is removed from oven.) B: Cooked Filling: Beat egg yokes. Disolve gelatin in most of Kalua and water. Heat slowly, stir constantly, add egg yoke, sugar, salt. Stir cons- tantly, until "slightly" thick. (Stop when it STARTS to boil.) Put pan in water to cool. Do NOT let it set-up. (just follow thru the rest at a steady pace.) C: fluffy stuff: In LARGE bowl beat cream cheese until "fuffy"? (smooth). Gradually beat in Kalua stuff. Add reseved part of Kalua. Put bowl back into cold water to cool. Beat egg whites until "stiff, but not dry" (you have to mix it in, so not "too stiff") Fold into large bowl. Beat cream until stiff. Fold into large bowl. Pour into crust. Chill for 30 min's, decorate with chocolate (shaved or curled) Chill at least 4 hour befor serving. -- John W - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Name: John F. Wardale UUCP: ... {seismo | harvard | ihnp4} !uwvax!astroatc!johnw arpa: astroatc!johnw@rsch.wisc.edu snail: 5800 Cottage Gr. Rd. ;;; Madison WI 53716 audio: 608-221-9001 eXt 110 To err is human, to really foul up world news requires the net!
briar@drune.UUCP (MohlerSG) (11/15/85)
I saved all the liqueur recipes that were previously posted by Benton Holzwarth. The other liqueurs were Orange; Irish Cream; Irish Dream; Chopped Almond; and Almond(from extract). I will post these later, because I need to find them. Here are the 3 Kaluha recipes as originally posted - including Bentons' comments/suggestions. By the way, I still haven't made any of these, but I intend to make the Irish Dream this weekend. Take note that some of the quantities in these recipes vary. Enjoy!!!! Sue Mohler AT&T-IS drune!briar (303)538-4771 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Kaluha 2 oz. jar instant coffee 4 C. sugar 2 C. boiling water 3 C. brandy 1 vanilla bean ( or 2 Tbs. vanilla extract ) Mix sugar and coffee, add to boiling water, stir until dissolved. Remove from heat, add brandy. Pour into container, add vanilla bean cut lengthwise, let cool. Seal container and age 30 days. (Makes one quart.???) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Kaluha 1 qt. water 3 C. sugar 10 Tbs. instant coffee 1 qt. vodka 2 1/2 Tbs. pure vanilla extract Bring water, sugar, and coffee to a boil and cook for 1 hour. Allow to cool, then add vodka and vanilla extract. This is drinkable immediately, but gets better as it ages. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Coffee Liqueur 2 C. water 2.5 C. sugar 1.5 C. brown sugar 2 tsp. pure vanilla extract 0.33 - 0.5 C. instant coffee 1 - 5th vodka Boil water and sugars for 10 minutes. Add vanilla, instant coffee, and vodka. Pour into bottles. Mature 2 weeks. Yields about 2 - 5ths. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ For added thickness, Glycerin may be used, without affecting the taste or color. (Available at drugstores). Use 1 tsp. per quart. Spice Island Antigua or Medaglia d'Oro Espresso can be used as the coffee. Rum or brandy can substitute for the vodka. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
mikee@lumiere.UUCP (Mike Edmonds) (12/02/85)
Another variation on the Kaluha recipes posted by Sue Mohler.
We've been making this for quite a few years now and it gets
better all the time.
We call this the "Sailors Delight" because a slug of this in hot
coffee really warms things up on those cold mornings on a boat.
Mike and Sue Edmonds
{ucbvax,ihnp4,allegra,uw-beaver,...}!tektronix!mikee
Kaluha (Sailors Delight):
1 fifth vodka
3 cups white sugar
1-2 oz. jar instant coffee (Hills Bros works well)
1 vanilla bean (cut into 3 pieces)
3 clean bottles
Dissolve sugar in 3 cups of boiling water. Dissolve coffee
in 1 cup of boiling water. Add sugar mixture, cool a bit
and add vodka.
Drop 1/3 bean in each bottle. Fill with liquid. Cork tightly
and let sit at least three weeks (the hardest part).
PS, We've (accidently) kept a bottle for over a year and it's even
better!