Chocolate-Cream Liqueur

Chocolate-Cream Liqueur

2 cups light cream
14-oz. can sweetened condensed milk
2 tsp. instant coffee
1 beaten egg yolk
1 cup Irish whiskey
1/3 cup rum
2 tbsp. chocolate-flavored syrup
1 tbsp. vanilla

In large saucepan, combine light cream, sweetened condensed milk and instant
coffee. Cook and stir over medium until coffee dissolves.

Gradually stir half of hot milk mixture into beaten egg yolk. Return all to
saucepan. Bring mixture to boil. Cook and stir over medium heat for 2
minutes. Remove from heat.

Add Irish whiskey, rum, chocolate syrup and vanilla. Stir until
well-combined. Let mixture cool. Transfer mixture to container with
tight-fitting lid. Chill 4 hours before serving. Shake well before serving.

Store in refrigerator for up to 2 months. Makes about 4� cups or enough for
9 (4-oz.) servings.

Peach Crumb Cake Mix

Peach Crumb Cake Mix

3/4 cup granulated sugar
3/4 cup quick oats
3/4 cup brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Layer the ingredients in the order given into a wide mouth 1-quart
canning jar. Pack each layer into place before adding the next
ingredient.



Peach Crumb Cake:

Contents of Peach Crumb Cake Mix jar
3/4 cup butter or margarine
1 (29 ounce) can peach pie filling

Heat oven to 350 degrees F.

Empty contents of jar into a mixing bowl, stirring to combine.

Melt butter and stir into dry ingredients to form a crumbly mixture.
Press half of the crumbs into a greased 9 x 13-inch pan and top with
peach pie filling. Sprinkle remaining crumb mixture over filling.
Bake for 30 to 35 minutes.

Garlic-Pepper Prime Rib

Garlic-Pepper Prime Rib

1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed, plus 2 heads garlic, halved
1/4 cup freshly ground black pepper
1/4 cup grated fresh or prepared horseradish
1/2 cup kosher salt
1/2 cup extra-virgin olive oil
2 carrots, peeled and chopped
2 parsnips
1 red onion, halved

Preheat the oven to 350 degrees F.

Lay the beef in a large roasting pan with the bone side down, (the ribs act
As a natural roasting rack). In a small bowl, mash together the garlic,
Pepper, horseradish, salt, and olive oil to make a paste, then massage the
Paste generously over the entire roast.

Scatter the vegetables and halved garlic around the meat, and drizzle them
With a 2-count of oil.

Put the pan in the oven and roast the beef for about 11/2 hours for
Medium-rare, (or approximately 20 minutes per pound). Check the internal
Temperature of the roast in several places with an instant-read thermometer;
It should register 120 degrees F. For medium-rare.

Remove the beef to a carving board and let it rest for 20 minutes. The
Internal temperature of the meat will continue to rise by about 5 to 10
Degrees. Remove the vegetables and set aside. Pour the pan juices into a fat
Separator or small bowl, and set aside to allow the fat and beef juices to
Separate. Skim off, and discard the fat. You will use the tasty beef juices
To make your au jus.