Posted by All Recipes Blog on 4th July 2006
Ingredients
- 1/2 shot Droste® chocolate liqueur
- 1/2 shot milk
- 1 dash amaretto almond liqueur
Directions Put the milk in the bottom, pour the liqueur on top and add the dash of amaretto. Do not mix.
Posted by All Recipes Blog on 4th July 2006
Ingredients
- 0.5 oz White Chocolate Liquer
- 0.5 oz Kahlua Coffee Liqueur
Directions Mix the ingredients and poor into shoot glass.
Posted by All Recipes Blog on 4th July 2006
Ingredients
- 0.5 shot Godiva Liqueur
- 0.5 shot Honey Liqueur
Directions Pour the Godiva into a shot glass of honey liqueur.
Posted by All Recipes Blog on 4th July 2006
Ingredients
- 1 part Amaretto
- 1 part Coffee Liqueur
- 1 part White Creme de Cacao
- 1 dash Grenadine
Directions Pout everything in order into a glass. Stir well before adding the grenadine.
Posted by All Recipes Blog on 4th July 2006
Ingredients
- 0.5 oz Godiva Liqueur
- 0.5 oz Rumplemintz
Directions Mix the Godiva with milk in a shot glass. Put the mint on top.
Posted by All Recipes Blog on 4th July 2006
Ingredients
- 0.5 shot Frangelico
- 1 Lemon
- 0.5 shot Citron Vodka
Directions Mix the vodka and Frangelico in a shot glass. Serve with a wedge of lemon.
Posted by All Recipes Blog on 4th July 2006
Ingredients
- 1 cup Chocolate milk
- 1 oz Cinnamon Schnapps
Directions Mix the schnapps with hot chocolate.
Posted by All Recipes Blog on 4th July 2006
INGREDIENTS:
1 pkg yeast (2 tsps)
3 cups bread flour
1/2 cup sugar
1/4 cup unsweetened cocoa
1 egg, unbeaten
1/4 cup butter or marg.
1/2 tsp. vanilla
1 cup warm milk
1/2 cup chocolate chips (opt.)
DIRECTIONS:
Add all ingredients and select “white bread†setting. Bake with med-light crust setting.
This recipe also suggests 1/2 cup of raisins, but I say why bother, increase the chocolate chips! LOL! Try toasting a slice and spreading on cream cheese. Enjoy!
Posted by All Recipes Blog on 3rd July 2006
INGREDIENTS & DIRECTIONS:
Heat 2 cups of milk in a pot together with 2 squares of semi-sweet baking chocolate. Add 4 tablespoons sugar, 1 tablespoons butter, 1/3 teaspoon cinnamon, 1 teaspoon vanilla extract (the real stuff) to the near boiling milk. Next mix in bread crumbs made from 4 or 5 slices of leftover white bread worked over in the food processor. As the bread crumb milk combination cools off the stove, add 2 previously beaten eggs. Grease a corning ware bowl, pour mix in and bake at 325 degrees F. for 1 hour.
Serve the bread pudding with either coffee or vanilla ice cream.
Posted by All Recipes Blog on 3rd July 2006
INGREDIENTS:
1 loaf stale French bread, cut into 1-inch slices then broken in small chunks
1 qt. chocolate milk
2 c. sugar
1 pkg. chocolate chips
2 tbsp. + 1/2 stick melted butter
1 tbsp. vanilla extract
1 tbsp. Kahlua or Creme de Cocoa
3 eggs
2 c. chopped pecans
DIRECTIONS:
Combine all ingredients and mix with hands. If there isn’t enough liquid to make soupy, add more milk. Pour into buttered oblong baking dish. Bake at 375 degrees (DO NOT PREHEAT OVEN) for 1 hour or until brown (1 hour 15 minutes).
SAUCE:
1/2 stick butter
2 sq. bitter chocolate
1 c. sugar
1 can Pet milk (small)
1 tsp. vanilla extract
Melt butter in double boiler; add chocolate and stir until melted. Add sugar and milk. Cook until thick. Remove from heat, then add vanilla. Refrigerate when cool. Heat before serving. Pour over pudding.