First of all, don't throw it out....it keeps for years.
You have the makings for lots of yummy ice cream drinks there....
Basic recipe is 2 oz liquor to about 3/4 cup of vanilla ice cream in the blender....serve in a stemmed saucer type of glass with a spoon and a straw.
A "nutty bishop" is creme de cocoa and frangelico....topped with a dusting of cocoa powder and a hazel nut.
A grasshopper is cream de cocoa and creme de mint...or peppermint schnapps....and ice cream.....and you can put the ice cream booze mix into a crumb pie crust and freeze it.
Then there are things like a slosh of a complementary flavor over a bit of fresh fruit,
Or make a chocolate cake....poke holes in it with a skewer and drizzle over it about 1/4 cup of that chocolate cherry stuff ( like a rum cake only different) and top with whipped cream and serve....or make a chocolate cherry frosting and put it together in layers.
And that's just the beginning!
Linda C

Since you're in canning mode, you might give this a try. It sounds awesome to me and I will probably give it a try this week myself.

Peach Amaretto Butter
Suzytwo on the CF
6 cups peaches, peeled and chopped (about a dozen peaches)
2 cups sugar
1 cup Amaretto
Puree peaches in a food processor or blender until smooth.
In a large stainless steel or enamel saucepan combine peach puree and sugar. Bring to a hard boil, stirring constantly, reduce to a simmer, cover and simmer for 30 minutes, stirring often.
Add Amaretto and simmer for at least 5 minutes and until the desired thickness is reached. This will not thicken up past where you take it to. Ladle into half pint jars leaving 1/4 inch head space. Process in a boiling water bath 15 minutes.
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Since Amaretto and Kahlua will keep indefinitely, make some of these for your holiday cookie tray

Amaretto Balls

2 c Almonds, chopped finely
2 c Confectioner's sugar, sifted
2 c Nilla wafer crumbs
2/3 c Amaretto
Almonds, additional

Recipe

Process almonds and wafers separately; combine in food processor with
sugar. SLOWLY pour in liqueur until mixture forms a ball. You might
not need the whole amount, depending on the humidity level. (If
mixture gets too wet, put it in the refrigerator -- uncovered --
overnight to dry out some.)
Shape into small balls; roll in additional finely chopped almonds.
Store in tightly sealed container.
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CHOCOLATE KAHLUA TRUFFLE COOKIES

1 (9-ounce) box chocolate wafers

1 cup finely chopped walnuts, pecans, pine nuts, almonds or hazelnuts

1 cup sifted powdered sugar (sift before measuring)

1/3 cup Kahlua or other coffee liqueur

1 to 2 tablespoons water

5 ounces semisweet chocolate, chopped

1 tablespoon vegetable shortening

1 (6-ounce) white chocolate or white baking bar, chopped

Line 2 cookie sheets with waxed paper.

Crush wafers in food processor fitted with a metal blade. Add chopped nuts and powdered sugar; pulse to combine. Add liqueur and 1 tablespoon water; pulse to combine. Crumbs should hold together. If needed, add more water.

Shape mixture into 1-inch balls. Place on cookie sheets.

In a small, heavy saucepan, melt semisweet chocolate with shortening over low heat. In another small, heavy saucepan, melt white chocolate. With a fork, dip half of the cookies into the semisweet chocolate mixture, coating each cookie completely. Place on cookie sheet. Dip remaining cookies in white chocolate, coating completely; place on second cookie sheet.

With the tip of a spoon, thinly drizzle melted white chocolate in a zigzag pattern over cookies coated with semisweet chocolate. Drizzle semisweet chocolate over cookies coated with white chocolate. Refrigerate for about 30 minutes, or until chocolate is firm. Store in refrigerator.

Yield: About 45 cookies.

Tester's note: A winner on taste and attractiveness. Children could help shape the balls and drizzle the pattern on the finished cookie. I suggest having a couple of extra ounces of semisweet chocolate and white chocolate on hand. You may need to melt some of both to drizzle on top.

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Kahlua Brownies
(Kahlua.com)
1/2 cup butter
3 ounces unsweetened baking chocolate
1 cups sugar
3 eggs
1½ cups all purpose flour
½ teaspoon baking powder
½ teaspoon salt
1/3 cup Kahlúa®
Heat oven to 350° F (180° C)
Grease an 8 X 8 inch cake pan.
Mix together the flour, baking powder, and salt, and set aside.
In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth.
Remove the saucepan from heat, and let cool.
Beat eggs and sugar until light. Mix in cooled chocolate mixture and Kahlúa® flour mixture. Spread in the cake pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
Cool slightly, then brush the top with about 1-2 tablespoons of Kahlúa®. Cut into squares

Here's a recipe I posted here years ago. You can experiment with any kind of liqueur except peppermint which I don't think would go. It sure helps to use up the rest of those holiday bottles in the liquor cabinet! This is a party version where it was being made outdoors.

As bananas are so plentiful here where they are grown in nearly every back yard I've had many versions of banana flambé in restaurants over the years, and have finally settled on my own recipe.

2 medium bananas split lengthwise then into quarters (total 8 pieces)
2 TBS butter
4 teasp brown sugar
1/4 teasp each of cinammon, nutmeg and allspice
a good shake of a bottle of Grand Marnier
a good shake of a bottle of cognac or brandy
1/4 cup cream plus 2 TBS for final drizzle
matches

1) Mix together the brown sugar and spices.
2) Heat butter in heavy pan and gently add the 8 quarters of banana, turn carefully to lightly brown both sides.
3) Shake a quantity of Grand Marnier and then cognac into the pan and carefully light a match - STAND BACK as it will suddenly create quite a flame.
4) After a moment when the alcohol has burned off, add the brown sugar and spices, mix in then gently add the 1/4 cup (approx) of cream, stir slightly to blend.
Be careful pan is not too hot.
5) Immediately scoop up banana pieces and sauce onto two plates, topping with a drizzle of cream.

SharonCb

I add Kahlua, and Creme de cacao to chocolate cakes all the time and they are wonderful. I usually add at least a third cup or more to give it a good flavor. I made some pralines the other day and added a good 1/4 cup to them and they were very good.
I love frangelico with fruit- it is my favorite liquor - and add it to nearly everything.
Don't throw it out, the stuff keeps forever.
I find liquors take many foods up a notch with deeper more interesting flavors. Grand Marnier or Triple Sec is amazing with chocolate too.

Brownies, cakes..anything that is chocolate will take well to as little as a few T to almost all of your lists...but I'd bump up to 1/4 c..if you do that remove some of the other liquid..couple T..just add it in with the other ingredients.

and yep keeps FOR EVER....

A drizzle of Frangelico is pretty good in a cup of coffee.

: )
lyra

Any liqueur that suits your fancy can dress up whipped cream quite nicely. When you're whipping the cream, just drizzle some of it in instead of vanilla.

Also, they're great to drizzle into fruit sauces for various desserts. Puree strawberries, raspberries, blackberries, melons, peaches etc, with a bit of liqueur to taste...spoon onto a plate next to your slice of cake, custard etc. Use a fork to trace some of the sauce around a bit on the clean side of the plate to look decorative.

Kahlua pecan pie with the coffee liqueur or sub the Amaretto. I don't have my recipe on hand, but they're all over the web. Yummy.

I use Amaretto when I make biscotti but also in Danish Butter Cookies. Frequently I simply add it (or Frangelico) to ice cream, and I use Frangelico when I make Chocolate Hazelnut Bavarian Cream Pie. LindaC uses it much as I would. If you don't eat ice cream, you can add it to a custard recipe, although I would reserve the mint flavors for use with fruit. To make a quick sorbet, freeze some fruit that has been peeled and cut into small cubes. Put the frozen fruit chunks into the blender and add the liqueur along with your sweetener of choice, which can be a simple sugar syrup or sugar substitute, such as Splenda (which is what I typically use).

Lars

Thanks! These are great! Keep 'em comin'!!

Love the ideas for the cookies and cakes. I may be able to "gift" some of this after all (some of it back to the person who gave them to me...in disguise...they happen to love sweets)!!

Anyone have a dark fruit cake recipe that would take well to having cocoa added and dried cherries, then drizzled with Cream de Cacao or Cherry brandy?

Chocolate Cherry Fruitcake!

Lars, is your recipe for Danish Butter Cookies on here somewhere? I'll go hunting for it if it is!

Deanna

I haven't posted the butter cookie recipe in a while, but I know that several people have made it and liked it. Here it is:

Lars Danish Butter Cookies

Ingredients:
1-1/4 cups unsalted butter, softened
1 to 1-1/2 cup granulated sugar
3 egg yolks, beaten
2-1/4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1-1/2 teaspoons Amaretto

Directions:
Cream butter and sugar. Beat egg yolks in, one at a time. Add remaining ingredients; mix well. Chill dough. Roll dough into small balls and place on an ungreased cookie sheet. Press dough with any press or glass dipped in sugar. Bake at 325 degrees for 12 to 15 minutes. Remove immediately from cookie sheet and cool.
Yield: about 30 cookies

Variations:
You can substitute other flavorings for the Amaretto, such as a bit of grated lemon rind or vanilla or coconut.

Lars

Thanks Lars! They sound great and would be a pretty addition to a Christmas cookie tray!

Deanna

Frangelica makes a wonderful addition to anything containing apricots. I use liqueurs that match the fruit in almost all kinds of tarts & pies & as an extra boost of flavor to whipped cream. Grand Marnier or Cointreau sprinkled over fresh strawberries is heavenly. Khalua or chocolate liqueur make a nice addition to nut tarts such as pecan tassies. Just think of the liqueur as realllly good flavoring extracts!

I haven't tried this yet, but I did have something similar in a local restaurant and saved this recipe to see if it tasted as good.

If anyone tries this, please report back and let me know how it is.

Chicken in Frangelico Cream Sauce:

* 4 Boneless chicken breasts
* Salt and pepper
* 3 eggs
* 1/2 cup milk
* 2 cups finely crushed pecans
* 1 cup coarse bread crumbs
* 1 cup flour
* canola oil
* Sauce:
* 1 cup Frangelico liqueur
* 3 cups light cream
* 1/2 cup sugar
* pinch of salt
* Roux (1 Tbsp flour and 1 Tbsp melted butter

Directions

Salt and pepper each breast and set aside. In a bowl, mix eggs and milk. In a separate bowl, mix pecans and bread crumbs. In a third bowl, have the flour ready. Coat the chicken breasts in the flour, dip in the egg mixture, then into the pecan mixture, pressing down to coat well. Set chicken aside.

2. In a saucepan, reduce Frangelico to half. Add cream, sugar and salt. Bring to a simmer, then add roux to thicken. While sauce is cooking, heat a deep skillet with about 1/2 inch of canola oil. Once fully heated, place coated chicken breasts in oil and cook about 4 minutes on each side until done. Serve chicken with sauce drizzled on top.

That sounds like one to try!!
Thank you.

Deanna

Deanna, as has been mentioned, that stuff lasts forever.

Mom puts Kahlua in her coffee and I have a recipe for Kahlua bundt cake that I haven't made in a long time. It starts with a cake mix and now if I'm going to "waste calories" on cake, it sure isn't going to be a mix, LOL. Plus I never have Kahlua on hand. Mom loves this one, though, maybe I'll have to break out the bundt pan and make one for her birthday next month...

I'd use the cherry brandy for the fruitcake, BTW, Grandma always drizzled hers with cherry or blackberry brandy.

The peach and apple stuff I'd probably put into BBQ sauce, I like the fruity addition on chicken or pork.

Peppermint Schnapps? No clue, but Uncle Marty used to sneak it into hot chocolate which he then took to football games when I was in high school. We loved getting a sip of his "special" hot chocolate but now it sounds disgusting.

Hey, remember I grew up a million years ago when you could drink legally at 18, so he wasn't even breaking the law, but he wasn't supposed to have it at school functions, LOL.

Anyway, Kahlua cake:

KAHLUA BUNDT CAKE

1 pkg. sour cream devils food cake mix
3/4 c. oil
1 (16 oz.) tub sour cream
1 (6 oz.) pkg. chocolate chips
4 eggs
1/3 c. kahlua
1 sm. pkg. vanilla instant pudding

Mix together above ingredients. Pour into greased Bundt pan. Bake at 350 degrees for 45-50 minutes.

Also, a couple of tablespoons full of something like Amaretto or the chocolate cherry stuff is good in frosting instead of vanilla. Amaretto and cinnamon might be nice, or Frangelico and cinnamon in a buttercream frosting on spice cake.

Annie (who still hasn't used the tiny little single serving vodka bottle she bought for pie crust!)

Annie;

Me too! I ran out and bought one of those tiny bottles of vodka right after reading all about the Cooks Illustrated pie crust! And I have just continued using my old standby cold water/butter/shortening pastry that I got long ago from my now tattered Farm Journal's Complete Pie cookbook! I guess there is some truth to the saying, you can't teach a Mature dog new tricks; sounds better than old! At least I know that bottle of vodka isn't going to spoil on me and maybe one of these days I will actually try using it in pastry.
Of course my daughter keeps telling me not to mess with her favorite apple pie so if I get brave I will have to find someone else to help me eat the experiment.
kat

LOL, kat. My problem is that I don't really like the crust as well as I like the fruit filling, so I get some nice fresh local fruit and I taste it to be sure it's good and then I taste it again because it IS good and pretty soon there's not enough left to make a pie. (grin)

Annie