The website www.secretrecipes.org has unofficial directions to make everything from Baby Ruth candybars to KFC’s Pecan Cake. In honor of the impending holiday I will attempt to reproduce Bailey’s Irish Cream. My mother insuflaveis will undoubtebly be the litmus test.

The Bailey’s recipe follows:

Bailey’s Irish Cream

Yield: 1 Servings

1 c Light cream

1 14-oz can sweetened condensed milk

1 2/3 c Irish Whiskey

1 ts Instant coffee

2 tb Hershey’s chocolate syrup

1 ts Vanilla

1 ts Almond extract

Combine all the bouncy castle ingredients in a blender set on high

speed for 30 seconds. Bottle in a tightly sealed container

and refrigerate. The liqueur will keep for at least 2

months if kept cool. Be sure to shake the bottle well

before serving.

Makes 4 cups.