Dads Tia Maria Recipes

Steps:

• Steep 1 3/4 ounces of instant coffee in 4 cups of boiling water.
• Make a syrup by putting 6 cups of sugar in 5 cups of boiling water- allow to cool- then add 2 ounces of pure vanilla extract.
• Mix syrup with coffee mixture then add 1 3/4 pints of 190 proof ethyl alcohol (Everclear).
• Let cool and enjoy!

Steps:

• Whip cream with sugar with electric mixer until stiff, set aside.
• Dip cookies quickly into milk then into liqueur.
• Arrange in a single layer in bottom of ungreased 10” springform pan.
• Fill in spaces with pieces of cookies which have also been dipped.
• Spread a layer of whipped cream over cookies.
• Repeat twice more with remaining cookies and whipped cream ending up with whipped cream.
• Grate chocolate square and sprinkle over top of torte.
• Refrigerate overnight.
• Needs 24 hours to set.

Steps:

• Bring water, sugar, and coffee extract to a boil. Let cool then add vanilla and alcohol.
• Stir and pour into a bottle.

Steps:

• For cookies:.
• PREHEAT oven to 375°F.
• COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
• BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• CHILL metal mixing bowl in freezer. Then beat whipping cream till soft peaks form. Sift in powdered sugar and vanilla and beat till firm peaks form.
• MIX together milk and Tia maria in bowl. Dip cookies in mixture, then arrange in layer at bottom of springform, using some cookies to line sides of pan. Add layer of whipped cream, then another layer of cookies. Alternate cookies and whipped cream until cookies are finished, then cover rest of dessert in whipped cream.
• SPRINKLE slivered almonds on sides of torte. Carefully place chocolate curls at top of cake. You can also place a strawberry in the top center for an elegant look.
• Refrigerate for at least 12 hours prior to serving.
• Enjoy!

Steps:

• Heat butter in large frying pan.
• Add chicken pieces and cook on both sides until golden brown.
• Add water and crumbled stock cube. Cover pan.
• Bring to a boil,reduce heat,and simmer for 30 minutes or until chicken is tender.
• Remove from pan and keep warm.
• Add drained, washed artichoke hearts and tia maria to pan, bring to a boil, reduce heat,simmer uncovered for 5 minutes.
• Add cream.
• Season with salt and pepper and simmer gently for 5 minutes or until sauce slightly thickens.
• Add chopped shallots to sauce and spoon over chicken.

Steps:

• Bring first 5 ingredients only to a boil. Let stand to cool.
• Skim & put through strainer or cheesecloth.
• Cool completely.
• Add 25 oz alcohol and stir well.
• Store for 30 days if you can. Just makes it taste better.