Recipe for Homemade Irish Cream Liqueur

Ingredients:
5 ounces high-quality milk chocolate, chopped
 1 1/2 cups Irish whiskey
 1 (14-ounce) can sweetened condensed milk
 1 (12-ounce) can evaporated milk
 1 teaspoon vanilla extract
 1 1/4 cups heavy cream
 1/4 teaspoon instant coffee

Directions:
Melt chocolate over a double boiler or in the microwave, stirring until totally smooth.
Add to a large bowl and whisk in a few tablespoons of whiskey, stirring until combined. It may separate a bit, which is fine.
Whisk in the condensed and evaporated milks until smooth and creamy, then whisk in the remaining whiskey, instant coffee and cream.
The instant coffee and chocolate may not totally dissolve at first, but it will as it sits.
Pour mixture in a large pitcher, bottle or a few separate jars and refrigerate. This is best after it sits for a few days, but you can drink it immediately also.
Just make sure to shake and stir the mixture every few hours (or even once/twice a day) so everything dissolves and mixes together. Serve on the rocks or in coffee!
Yield: makes about 5 cups   Total Time: 10 minutes

Recipe for Sugarless Oatmeal raisin cookies

Sugarless Oatmeal raisin cookies...
	3 bananas 1/2 cup raisins 1/3 cup margarine, melted 1 tsp. vanilla 2 cups uncooked quick-cooking oats 1/4 cup skim milk Preheat oven to 350. Mix together all ingredients in a bowl. Mix really well. Let stand about 5 minutes, until oats become wet. Heap teaspoons with dough and drop dough onto greased or parchment paper lined cookie sheets. Bake at 350 for 15 to 20 minutes. Let stand 1 minute on cookie sheet. Remove to wire racks to cool completely. Makes 2-1/2 dozen cookies.

Blueberry Lemon cream tarts

Ì Blueberry Lemon cream tarts...
	1 cup graham cracker crumbs 1 1/2 tablespoons granulated sugar 1/2 stick (4 tablespoons) unsalted butter, melted 2 tablespoons packed light brown sugar 1/4 cup sour cream 1/4 teaspoon vanilla 4 oz cream cheese, softened 1/2 teaspoon finely grated fresh lemon zest 1 1/3 cups blueberries (6 oz) Confectioners sugar for dusting Special equipment: 4 (3 3/4-inch) nonstick fluted tart pans or 4 (8-oz) ramekins   Preheat oven to 350°F with a baking sheet on middle rack. Stir together graham cracker crumbs, granulated sugar, and butter in a bowl with a fork until combined well, then press mixture with your fingers and back of a spoon evenly and firmly onto bottom and up side of each tart pan. (If using ramekins, press mixture 3/4 inch up sides.) Put tart pans on preheated baking sheet and bake crusts until slightly darker, about 10 minutes, then cool 10 minutes on a rack. (Ramekins will need to cool an additional 5 minutes in refrigerator.) Gently push bottom of each tart pan to loosen crust, then invert crust onto your hand and place on a serving plate. (If using ramekins, leave crusts in ramekins.) While crusts cool, whisk together brown sugar, sour cream, and vanilla in a small bowl until sugar is dissolved. Beat cream cheese in a medium bowl with an electric mixer until smooth, then add sour cream mixture and zest, beating until just combined well. Divide cream cheese filling among tart shells, spreading evenly, then top with blueberries and dust with confectioners sugar. Makes 4 desserts.