Stir Crazy: Time to make a Baileys taste-alike

News-DemocratDecember 2, 2013 

I'm always in search of the next great recipe to share with readers. That means I spend some time online, visiting bloggers, checking out food newsletters I get online and looking at websites of food manufacturers. In the 21st century, I've discovered that there aren't nearly as many food companies as I thought. A good example arrived a couple weeks ago when I was double-checking a recipe that used fruit jam from Smucker's. What I didn't know was that the J.M. Smucker Co. brands includes Smucker's, Folgers, Dunkin' Donuts, Jif, Crisco, Pillsbury, Eagle Brand, R.W. Knudsen, Hungry Jack, White Lily and Martha White in the United States.

A reader requested a recipe for homemade Baileys Irish Cream. Seems like a lot of work when you can just go out and buy it by the bottle, but here's the recipe. Unlike other make-at-home liqueurs, this one only takes 5 minutes. The recipe is from

Homemade Baileys Irish Cream

1 cup half and half or heavy cream

14-ounce can sweetened condensed milk

1 2/3 cups Irish whiskey (Jameson's recommended)

1 teaspoon instant coffee

2 tablespoons chocolate syrup

1 teaspoon vanilla

Pour all ingredients in a blender and mix on high for about 30 seconds. Pour into sealable containers and store in refrigerator up to 2 months. Shake before using. Yield: About 4 cups.

I've got the ho-hums about breakfast. I'm bored silly with my routine. I came across these recipes at Munchin with Munchkin and thought they might liven up the early hours of the day. They can be eaten on the go or at home with a dollop of yogurt or some milk. Feel free to substitute berries and nuts to your liking.

Baked Honey Oatmeal with Raspberries and Pistachios

1 cup rolled oats (not instant)

2 tablespoons or maple syrup

1/2 cup applesauce

1/2 cup fat free milk

1/2 cup fresh raspberries

1/2 teaspoon vanilla extract

1/4 cup pistachios

Preheat oven to 375 degrees. Combine all ingredients in a medium bowl.

Spray a muffin tin with cooking oil. Fill the tin to the top with oats. It should make about 6 oatmeal cakes.

Bake uncovered for 20 minutes. For a light crust, broil for an additional 3-5 minutes until lightly browned.

Serve on its own, or with fresh fruit, yogurt or milk.

Baked Maple Walnut Banana Oatmeal Cups

1 cup rolled oats (not instant)

1 banana, mashed

1/2 cup milk

1-2 tablespoons maple syrup (depending on how sweet you like it)

1/4 teaspoon baking powder

1/8 teaspoon salt

1 tablespoon walnuts, coarsely chopped (4-5 walnuts)

1 teaspoon chia seeds (optional)

Preheat oven to 375 degrees. Grease muffin tin.

In a large bowl, mix together all the ingredients. Add approximately 2 tablespoons of the oatmeal mixture to each muffin cup.

Bake 22 minutes. Let cool slightly. Run a small rubber spatula around the edge and carefully remove from muffin tin. Enjoy hot. Makes approximately 6 portions.

Here's how to reach me: Phone, 239-2664; e-mail,; or write, Suzanne Boyle, Belleville News-Democrat, P.O. Box 427, 120 S. Illinois St., Belleville, IL 62222-0427.

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