Grand marnier cake....I'll have to hunt for the recipe.
Linda C

This is a favorite at Christmas :-)

* Exported from MasterCook *

Grandma's Rum Cake

Recipe By :Teri Morrison
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Duncan Hines yellow cake mix
1 package vanilla instant pudding (4 serving size)
1/3 cup oil
1 cup water
4 eggs
3/4 chopped pecans
Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi Rum (80 proof)

Mix together cake mix, pudding, oil, water and eggs in large bowl until well blended. Spread evenly chopped nuts on the bottom of greased Bundt pan. Pour prepared cake mix into pan and bake as directed on cake mix box in a 350* oven. Cake is done when toothpick inserted in center of cake comes clean.
While cake is cooling. Melt butter in saucepan, stir in water and sugar. Boil for 5 minutes while stirring constantly. Then stir in rum. After cake cools for 10 minutes pour glaze over cake letting it run down all the sides and center. Let it soak into the cake for a while. Let cake cool until you can handle cake pan to invert.

- - - - - - - - - - - - - - - - - - -
NOTES : I like to use Captain Morgan's Spiced Rum. You can also sub some rum for the water in the cake batter.

This cake really tastes best after it's had a couple of days for the flavors to blend.

This needs to be made ahead of time & has a lot of ingredients. But, it's not at all hard to make & never fails to be delicious.

PLUM PUDDING WITH GRAND MARNIER HARD SAUCE

Makes about a dozen servings.

2 Cups Chopped Walnuts
1 3/4 Cups Dried Currants
1 3/4 Cups Golden Raisins
3/4 Cup Chopped Candied Orange Peel
3/4 Cup Chopped Candied Lemon Peel
1/2 Cup Chopped Candied Citron
1/2 Cup Chopped Pitted Prunes (dried PLUMS, hence Plum Pudding!)
1 Cup AP Flour
1 Teaspoon Salt
1 Teaspoon Ground Allspice
1/2 Teaspoon Ground Ginger
2 Cups Dried Fresh Breadcrumbs, lightly toasted
1 Cup Firmly Packed Light Brown Sugar
3 Eggs, slightly beaten
1/3 lb. Ground Suet (I have to grind this in my food processor)
1 Granny Smith Apple, cored and finely chopped
1 Carrot, peeled and grated
1/4 Cup Fresh Orange Juice
1/4 Cup Grand Marnier
1/4 Cup Cognac
1 Teaspoon Sugar

Butter a 2 1/2 quart mold thoroughly (use a bundt pan w/o too many details)

Combine first 7 ingredients in a large bowl or stockpot. Mix in flour, salt, allspice, and ginger. Add breadcrumbs, brown sugar, eggs, suet, apple, carrot, orange juice, and Grand Marnier and mix well.

Pack tightly into prepared pan. Cover with parchment paper cut to fit. Then, cover with foil and tightly seal foil down around edges of pan. Push your finger through the hole in the center of the bundt pan and crimp the foil down around the hole to seal. Then, place another larger piece of foil over the entire pan and seal tightly at edges. Lastly, take a knife and poke through this second layer of foil where the hole is to allow steam to penetrate pan.

Place a rack in a large kettle and sit the pudding pan on the rack. Fill kettle with water to half-way up the sides of the pudding mold (pan). Cover kettle. Turn on the heat and bring to a strong simmer. Turn the heat down to a slow simmer. Steam the pudding for 2 - 2 1/2 hrs. adding more water, as necessary.

After the pudding is done, discard all wrapping materials and allow the pudding to sit for about 5-10 minutes. Place a plate over the pudding and flip to unmold.

Then, return pudding to the baking pan (you unmolded it just to make sure it didn't stick). Heat the brandy and sugar in a small saucepan over low heat, swirling pan occassionally, until warm. Ignite with a match. Pour over pudding. Wrap the pudding tightly and store in the refrigerator for 3-6 weeks to mellow.

Serve with hard sauce

GRAND MARNIER HARD SAUCE

1 Cup unsalted butter at room temperature
3 Cups powdered sugar, sifted
1/4 Cup Grand Marnier
1 Egg Yolk

Cream butter and sugar until light and fluffy. Add Grand Marnier and yolk and beat until smooth. Transfer to a serving dish. Refrigerate until firm. Bring to room temperature before serving. Store leftovers in the refrigerator.

/tricia

LindaC- you just reminded me of a mammoth confection involving grand marnier, oranges and profiteroles! I haven't made that in forever. Too much work for this little event but I need to dust that recipe off & trot it out again.

becky- can I drink the rum while I make the cake?!

Triciae-you know, I did toy with a plum pudding but don't they need to sit for about a month (kinda like my mincemeat does)? I've also never made one before but I've been meaning to. After all I've got this perfectly good pudding mold that I picked up for a steal at Williams Sonoma.

Unfortunately this is now resulting in a lot more stuff in my "must try" recipe pile!

Nina

I forgot about the rum cake, I used to make that. But I like bourbon pecan pie. That bit of bourbon just works magic. No, I meant in the pie. LOL Sue

I love any dessert recipe with dark rum in it. I love the flavor that it adds especially to chocolate. We use Meyers dark rum in our Linzertorte recipe at Christmas.
Clare

I used a recipe someone posted here to make a Kahlua Bourbon Chocolate cake with a ganache. It began with a cake mix. I may have lost the recipe with my tossed desktop but I'll look for it. Cake mix and all, it was to die for or from.

I have several recipes using Kahlua that I got from a Kahlua handbook. Will post if you want them!

nina, i have one for a brandy alexander pie. i'll pull it later when i get home and post if you are interested in that.

maybe what you should do is tell us what liqueres you have on hand or is that a silly question :-)

maryanne

luv this rum cake:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1120196

I just posted this one for Alexa on a dessert thread. Someone on the forum made them awhile back and took a pic, wish I could recall who. They looked awesome

Here is a link that might be useful: Dulce de Leche Cream Puffs with Frangelico and Hazelnuts

OH the rum cake is YUMMY! Real butter, real rum, real rum, real rum.......

Nina? Just out of curiosity, what's the prize?

This sauce is also good served over lemon pound cake.

CHAMBORD MELBA SAUCE

10 oz. package of frozen raspberries, thawed and mashed
1/2 cup currant jelly
1/4 cup sugar
1 tsp. cornstarch
1/4 cup Chambord liqueur
1/2 tsp. lemon juice

In a small saucepan, combine raspberries, jelly and sugar. Stir over moderate heat until boiling. Whisk in cornstarch and liqueur; then simmer gently for 10 minutes. Stir in lemon juice. Strain and chill before serving.

To serve, place fresh, poached or frozen peaches in tall stemmed glasses; add vanilla ice cream and top with melba sauce.

Home Cookin Chapter: Cookies to try

Brandy Cre Brûlée Bars
========================
1 cup Gold Medal® all-purpose flour
1/2 cup sugar
1/2 cup butter or margarine, softened
5 egg yolks
1/4 cup sugar
1-1/4 cups whipping (heavy) cream
1 tablespoon plus 1 teaspoon brandy or 1 1/2 teaspoon brandy extract
1/3 cup sugar
. 1. Heat oven to 350ºF. In medium bowl, mix flour, 1/2 cup sugar and the
butter with spoon. Press on bottom and 1/2 inch up sides of ungreased
square pan, 9x9x2 inches. Bake 20 minutes. 2. Reduce oven temperature
to 300ºF. In small bowl, beat egg yolks and 1/4 cup sugar with spoon
until thick. Gradually stir in whipping cream and brandy. Pour over
baked layer. 3. Bake 40 to 50 minutes or until custard is set and knife
inserted in center comes out clean. Cool completely, about 1 hour. For
bars, cut into 6 rows by 6 rows. Place bars on cookie sheet lined with
waxed paper. 4. In heavy 1-quart saucepan, heat 1/3 cup sugar over
medium heat until sugar begins to melt. Stir until sugar is completely
dissolved and caramel colored. Cool slightly until caramel has
thickened slightly. Drizzle hot caramel over bars. (If caramel begins
to harden, return to medium heat and stir until thin enough to
drizzle.) After caramel on bars has hardened, cover and refrigerate
bars up to 48 hours.

from Betty Crocker

Exported from Home Cookin 5.5 (www.mountain-software.com)

Tricia, that pudding looks wonderful.

Darn it! Why do I have to be surrounded by people who can't have alcohol these days? Not fair!

I have to admit my all time favorite booze "recipe" are dark chocolate truffles and a glass of port. :)

Oh you guys are the best...and you're killing me! These all sound so good. And those profiteroles open up a whole world of potential. I think I'm going to do a batch this weekend and try different "additions" to the filling. This is purely for research, you understand.

The prize is a 100$ gc to the liquor store. It's not the prize that's motivating me so much as the idea.

This particular store is one of my favorites. They constantly have tastings & classes, they have an extensive selection of wines and odd spirits and their staff is very knowledgeable & very helpful. I once attended a pairing wine with food class in the store where a chef from one of the excellent local restaurants was preparing food on site-a course to accompany each glass of wine. Granted it was more of a tasting and sampling but it was SO COOL! Like being in the audience on a food network show, except that after the show all of the wine was 20% off and you went home with a stack of recipes.

Maryanne- Oh I'm happy to make a trip to the liquor store for ingredients! Please post the Brandy Alexander pie recipe. Isn't a Brandy Alexander basically a yummy pie of a drink to begin with? Served in a small, fancy glass?

We don't really keep liquers on hand as they tend to disappear. oops. I like to keep some Anisette or Cinchon on hand for coffee and a recent addition has been Licor 43 (it has a sort of vanilla & caramel scent & flavor and I can definitely see that finding it's way into lots of things in addition to an empty glass). But I will gladly go to the liquor store in the name of better baking ;-).

Nina

That sounds like my kind of liquor store. I love when stores have good customer education and show you how to use the products in new ways.

I'm noticing that most of the winners of these kinds of contests are the ones without a long ingredient list. Just something to consider. Most people freak if they see a long list of ingredients. Good luck!

The brandy alexander pie sounds good, too!

Check this out:

Truffle Trio

12ounce Bittersweet chocolate; coarsely chopped
9 tablespoon Unsalted butter; cut into tablespoons
8 large Eggs; separated, at room temperature
¼ cup Plus 3 tablespoons granulated sugar, divided
2 tablespoon All-purpose flour

WHITE CHOCOLATE TRUFFLE LAYER:
1 pounds White chocolate; coarsely chopped
¾ cup Heavy cream
3 tablespoon Poire Willliams liqueur

MILK CHOCOLATE TRUFFLE LAYER:
1 pounds Milk chocolate; finely chopped
¾ cup Heavy cream
3 tablespoon Bailey's Irish Cream liqueur

BITTERSWEET CHOCOLATE TRUFFLE LAYER:
1 pound Bittersweet chocolate; finely chopped
1 cup Heavy cream
6 tablespoon Godiva liqueur

Cocoa powder

Whipped cream

YIELD: 10 servings
SPECIAL EQUIPMENT: One 8 1/2-inch springform pan.

Make the moist chocolate cake:
1.Position a rack in the center of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 17 1/2 -by 11 1/2-inch jelly-roll pan. Line the bottom of the pan with baking parchment or waxed paper. Dust the sides of the pan with flour and tap out the excess.
2.Melt the chocolate with the butter according to the directions in the Chocolate Melting Tips; set aside.
3.In a 4 1/2-quart bowl of a heavy-duty elec trio mixer, using the wire whip attachment, beat the yolks with 3 tablespoons of the sugar on high speed until pale, 3 to 4 minutes. At low speed, beat in the melted chocolate mixture; increase the speed to medium and continue to beat for 2 minutes, until the mixture is silky and shiny. Remove the bowl from the mixer stand and sprinkle the flour over the chocolate batter (do not mix it in).
4.In a grease-free 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at low speed until frothy. Gradually increase the speed to medium-high and continue beating the whites until they start to form soft peaks. One teaspoon at a time, gradually add the remaining 1/4 cup of sugar and continue to beat the whites until they are stiff and glossy. Using a balloon whisk or rubber spatula, fold the beaten whites (along with the flour) into the chocolate mixture one-third at a time. Scrape the batter into the prepared pan and spread it into an even layer with an offset metal cake spatula.
5.Bake the cake for 20 to 25 minutes, until the cake begins to pull away from the sides of the pan and a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a wire rack to cool for 15 minutes. Run a small knife around the sides of the pan and invert the cake onto a wire rack. Peel the paper off the cake and allow it to cool completely.

Make the white chocolate truffle layer:
1.Place the white chocolate in a medium bowl. In a small saucepan over medium heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently stir until smooth; stir in the Poire Williams liqueur.

Begin to assemble the cake:
1.Using the bottom of an 8 1/2-inch springform pan as a guide, cut out two 8 1/2-inch rounds from the moist chocolate cake layer. Place one of the rounds in the bottom of the spring-form pan. Scrape the white chocolate truffle mixture onto the cake round and spread it into an even layer. Freeze the cake for 1 hour, until set.

Make the milk chocolate truffle layer:
1.Place the milk chocolate in a medium bowl. In a small saucepan over median heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth; stir in the Bailey's Irish Cream liqueur.
2.Remove the cake from the freezer and scrape the milk chocolate truffle mixture over the white chocolate layer. Spread the mixture into an even layer. Return the cake to the freezer for another hour.

Make the bittersweet chocolate truffle layer:
1.Place the bittersweet chocolate in a medium bowl. In a small saucepan over medium heat, bring the cream to a gentle boil. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. whisk in Godiva liqueur and gently whisk until smooth.
2.Remove the cake from the freezer and scrape the bittersweet chocolate truffle mixture over the milk chocolate layer. Spread the mixture into an even layer. Return the cake to the freezer for 30 minutes.
3.Place the second cake round on top of the bittersweet truffle layer and gently press down on the cake to seal it. Chill the cake in the refrigerator for 6 hours.

Unmold and garnish the cake:
1.Using a portable blow dryer or damp, very hot towel, carefully heat the outside of the springform pan. Run a small, thinbladed knife around the edge of the pan to loosen the cake. Carefully remove the side of the springform pan.
2.Dust the top of the cake with cocoa powder. Cut the cake into slices using a long sharp knife and garnish each slice with whipped cream

AM

The Dinner Chronicles

arabellamiller
I'm not much of a chocolate lover ... BUT that cake is awecome. Makes me want to trade in my tastebuds.
Kay

Oh my goodness, Arabella, that just looks like a plate full of sin! Wow! I would love to make that...but for me, me, me!

Beanthere- the store is exactly like that. And it's all to their benefit. My husband came home with some sort of elderflower liquor that the "spirits" guy had told him was outstanding for margaritas. It looked like a big bottle of eau de cologne. But I have to tell you, I'll never use triple sec in a margarita again after using this stuff. And the drink was simply good, 100% agave tequila (again, thanks to the tequila tasting night sponsored by the store), the elderflower liquor and fresh lime juice, shaken with ice & served on the rocks. But I certainly never would have even looked at the stuff if it hadn't been for the spirits guy. I mean, elderflowers?

I do appreciate your suggestion about the lengthy list of ingredients. It's a good one and it hadn't occurred to me. Maybe I can do one involved & one straightforward recipe?

Nina

I often use Azul Organic Blue Agave Nectar as a sweetener. It's perfect for margaritas and cocktails, but sometimes I'll use it as a liquid sweetener for baking. It's non-alcoholic and kosher, and I love the flavor.

I didn't have any luck finding the recipe I used, gone with the old computer no doubt. But this looks like the cake.

Chocolate Kahlua Pound Cake Recipe

Ingredients:

1 box (pudding recipe) devil's food cake mix
1/2 c. sugar
1/3 c. oil
3 eggs
3/4 c. water
1/4 c. bourbon
1/2 c. Kahlua or coffee liqueur
3/4 c. strong, black coffee
2 tsp. cocoa

Cooking Directions:
Preheat oven to 350 degrees. Mix all ingredients and beat for 4 minutes. Bake in a greased bundt or tube pan for 50 minutes. Let cool 10 minutes; invert and cool completely on rack. Serve dusted with powdered sugar. Great when served with coffee ice cream.

It had a ganache recipe that came with it but this one from Joy of Baking looks just as good. I'd use bourbon instead of the brandy.

Ganache Recipe:

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping cream

2 tablespoons (28 grams) unsalted butter

1 tablespoons cognac or brandy (optional)

Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.

Makes enough ganache to cover a 9 inch (23 cm) cake or torte.

To Cover a Torte or Cake:

Note: If covering a cake that is to be refrigerated, make sure the cake is cold before covering with the ganache. This will ensure that the ganache does not dull when stored in the refrigerator.

If you love a rich chocolate cake, this will satisfy. Every time we ate a piece we said, OMG, this is SO good.

I'm making bread pudding with Southern Comfort Sauce for dessert when friends come for dinner on Saturday. To make the SoCo Sauce I'll heat a cup of sugar and a stick of butter in a double boiler, slowly add and quickly whip in a beaten egg, let it cool, and stir in two ounces of Southern Comfort. I've tried soaking the raisins for the pudding in SoCo too, but it's too much of a good thing.

That rum cake is always a winner. I usually use dark myers rum to make it. I usually use all rum no water in the cake batter. and then let the glaze cool before adding the rum.
i really like the cake when it sticks to the pan when you turn it out and you have to force yourself tyo eat it all warm and really boozy. oh, wait-- that never happens.

Round one of the test driving was this weekend with the bourbon walnut pie as the winner for now. Think pecan but with a warmer, deeper taste and a much crispier, toastier nut.

I also made a pumpkin bourbon cheesecake which was better for breakfast the second day. A bit too heavy on the nutmeg, I think. Good but nothing outstanding. The pie was eye rolling kind of good.

This weekend we will attempt rum cake, along with trying various flavorings mixed into the creme anglais for the Dulce de Leche cream puffs. I'm suspecting that licor 43 may work magic there.

Nina

This is one of my favs--and everyone loves it. Very moist,
but I have a great recipe for fudge with Bailey's Irish Cream--but don't know if it'd qualify for a baking contest, but let me know if you'd like to try it.

If you can enter more than once, I'd sure enter this one. It's delicious.

KAHULA CAKE

1 box yellow cake mix
1 box (3.4 oz.) instant chocolate pudding mix
1/2 c. Wesson oil
1/2 c. Kahlua
1/2 c. water
4 eggs
1/2 c. chopped pecans

Mix all ingedients together. Grease bundt pan and sprinkle in the pan. Pour batter over nuts and bake at 325 degrees for about 60 minutes.

Glaze: 1 c. sugar, 1 stick butter, 1/4 c. Kahlua, 1/4 c. water.

Mix in saucepan and bring to a boil. Cook about three minutes and when the sugar is melted. Poke holes in the cake (I use a chopstick--whatever you have to make holes big enough to soak in the glaze.

Spoon glaze over the warm cake while still in pan. (Glaze will be very thin). Let set until cake will come out of the pan easily.

More for your consideration:

APRICOT BRANDY SOUR CREAM POUND CAKE

1 cup coarsely chopped dried apricots
1/2 cup apricot brandy, Cointreau, Grand Marnier, Triple Sec or Amaretto
3/4 cup apricot nectar or orange juice
1 tsp. finely grated or finely chopped orange zest
2 cups sugar
1/2 lb. (2 sticks) unsalted butter, at room temperature
6 eggs, at room temperature
1 Tblsp. vanilla extract
3 cups all-purpose flour
1 cup sour cream
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda

Place the apricots, brandy, and apricot nectar in a small saucepan and bring to a low boil over medium heat. Off heat, cover and set aside for at least 20 minutes.
Preheat oven to 325° F. Lightly grease a tube or bundt pan.
Place the orange zest and sugar in the bowl of a mixer fitted with a paddle and spin/mix for 5 minutes. Add the butter and beat until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl before each addition. Add the vanilla and mix.
Add 1-1/2 cups flour and beat well. Scrape down the sides of the bowl and add 1/2 cup sour cream.
Scrape down the sides of the bowl, add the remaining 1-1/2 cups flour, baking powder, salt, and baking soda, and beat well.
Scrape down the sides of the bowl and add the remaining 1/2 cup sour cream.
Drain the apricots and set aside the extra liquid. Fold the apricots into the batter, scrape down the sides of the bowl, and gently spoon the batter into the prepared pan. Transfer to oven and bake until a tester comes out clean, about 1 hour. Cool for 5 minutes and prick the surface of the cake with a toothpick. Brush on the reserved liquid and cool to room temperature.

From The Bake Sale Cookbook by Sally Sampson. ISBN 0-684-86229-8.

DRUNKEN CHOCOLATE PECAN CAKE

INGREDIENTS FOR CHOCOLATE PECAN CAKE:
12 oz. semisweet chocolate
1 cup unsalted butter
8 egg yolks
1/2 cup bourbon
1-1/2 cups sugar
8 egg whites
1-1/2 cups whole shelled pecans, ground

INGREDIENTS FOR CHOCOLATE FROSTING:
1 lb. semisweet chocolate
3/4 cup butter
1/2 cup shelled pecan halves
Whipped cream

TO PREPARE THE CAKE:
Preheat oven to 300° F. Melt the chocolate and butter in a saucepan, stirring to blend. Combine the egg yolks, bourbon and 3/4 cup of the sugar in the top of a double boiler. Cook over simmering water until creamy and light yellow, beating constantly with a wooden spoon.
Beat the egg whites and the remaining 3/4 cup sugar in a large bowl until stiff peaks form. Fold in the egg yolk mixture. Fold in the melted chocolate and the pecans. Spoon into a 10-inch springform pan. Bake for 1-3/4 hours. Let cool in the pan. Remove the pan side.

TO PREPARE THE FROSTING:
Melt the chocolate and butter in the top of a double boiler over simmering water, stirring constantly until smooth. Let stand until thick enough to spread, stirring frequently. Level the cake top, using a serrated knife. Frost the cooled cake. Decorate with pecan halves. Serve topped with whipped cream. Yield: 10 to 12 servings.

From Dining by Design Stylish Recipes * Savory Settings. Copyright 1999. By The Junior League of Pasadena, Inc.

FRANGELICO CHOCOLATE CAKE SUPREME

3 eggs, separated
3/4 cup granulated sugar
1/2 cup butter
1 cup light brown sugar
2-1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1-1/2 Tblsp. baking soda
3/4 cup strong cold coffee
3/4 cup Frangelico liqueur

Grease and flour two 9" cake pans. Preheat oven at 350° F. Beat egg whites until frothy then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks one at a time. Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Frangelico. Blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30 to 35 minutes or until done. Cool 10 minutes, invert on wire rack, and remove pans. Cool before frosting.

Frangelico Frosting:
6 Tblsp. Butter
1 lb. sifted powdered sugar
3 Tblsp. Frangelico liqueur
2-3 Tblsp. hot coffee

In large bowl, cream butter and powdered sugar. Add Frangelico and hot coffee, beat until smooth.

Source: Frangelico Liqueur Recipe Booklet.

BAILEY'S CHOCOLATE MOUSSE PIE

1 ready-made piecrust (graham or chocolate)
1 envelope unflavored gelatin
1 tsp. vanilla extract
3/4 cup milk
3/4 cup Bailey's Irish Cream liqueur
6 oz. semisweet chocolate chips
2 cups frozen whipped topping
Chocolate-dipped strawberries, if desired

In saucepan, sprinkle unflavored gelatin over milk; let stand about 1 minute. Stir over low heat until gelatin is dissolved, about 5 minutes.
Add chocolate and continue cooking, stirring constantly until chocolate is melted; stir in vanilla. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat. When mixture forms mounds when dropped from spoon, fold in whipped topping. Turn into crust. Garnish with more whipped topping and strawberries, if desired. Chill at least 4 hours before serving.

DRUNKEN CHOCOLATE TART

Crust:
2 cups flour
2 Tblsp. sugar
Pinch of salt
1-1/2 cups cold, unsalted butter
3 Tblsp. shortening
3 - 4 Tblsp. ice water

Place flour, sugar, and salt in bowl of food processor and blend. Add butter and shortening, blending until crumbly (like cornmeal). Add 2 to 3 Tblsp. of ice water; blend and add more water, if needed. Process until dough forms a ball. Remove dough, wrap in plastic, and chill for at least one hour. Press dough evenly into sides and bottom of an 8- to 10-inch tart pan, with a removable bottom. Prick the bottom with a fork and chill until ready to fill.

Filling:
1 cup dark brown sugar
3/4 cup light corn syrup
1/4 cup melted butter
3 large eggs
6 Tblsp. bourbon
1/2 tsp. vanilla
1 cup walnuts
3/4 cup semisweet chocolate chips

Mix brown sugar, corn syrup, butter, eggs, whiskey, and vanilla. Sprinkle walnuts and chocolate chips over bottom of chilled tart crust. Pour filling mix over nuts and chocolate. Bake approximately 35 to 45 minutes at 350° F. until the center is softly set. Let cool before serving. Serves 8-12.

MARGARITA FROZEN PARTY PIE

1-1/2 cups crushed pretzels
1/4 cup granulated sugar
2/3 cup butter or margarine, melted
1 can (14 ounces) sweetened condensed milk
1/4 cup fresh lime juice
1/4 cup Tequila
4 Tblsp. Triple Sec liqueur
1 cup fresh or frozen strawberries, chopped
2 cups whipped cream
food coloring

Mix crushed pretzels, margarine, and sugar. Press into the bottom and up the sides of a 9-inch pie pan.

In a bowl mix Tequila, Triple Sec, condensed milk, and lime. Pour half of the mixture in another bowl.

Add strawberries and a few drops of red food coloring to one half. Fold in 1 cup whipped cream. To other half, add only a drop or two of yellow food coloring and 1 cup whipped cream.

Spoon into crust, alternating colors. Freeze for 4 hours or overnight. Makes 1 (9-inch) pie.

PAPPADEAUX'S SWEET POTATO PECAN PIE WITH BOURBON SAUCE

1-1/4 cups cooked mashed sweet potatoes (2 medium potatoes)
1/4 cup brown sugar
1/4 cup granulated sugar
1 Egg -- lightly beaten
1/4 cup heavy whipping cream
1/4 tsp. vanilla extract
Pinch of salt
3/4 tsp. ground cinnamon
3/4 tsp. allspice
3/4 tsp. nutmeg
3 Tblsp. softened butter
1 unbaked pastry for a single -- crust 9"-10" pie shell
Pecan filling and Bourbon sauce

PECAN PIE FILLING:
1-1/4 cups sugar
1-1/4 cups dark corn syrup
3 eggs -- lightly beaten
3 Tblsp. unsalted butter -- softened
1/4 tsp. vanilla extract
Pinch of salt
3/4 tsp. ground cinnamon
1-1/4 cups chopped pecans

BOURBON SAUCE:
1-1/2 cups heavy (whipping) cream
1 cup milk
1 pkg. instant vanilla pudding mix (4-serving size)
3 Tblsp. bourbon, brandy or rum
1 tsp. vanilla extract

Preheat oven to 325° F.

Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth, do not overmix.

To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill shell evenly to the top with pecan filling. Bake 1-1/2 hours or until a knife inserted into the center of the pie comes out clean.

Store pie at room temperature for 24 hours. Serve pie slices with Bourbon Sauce on top or to the side.

Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla, salt and cinnamon in an electric mixing bowl and beat on low speed until syrup is opaque, about 4-5 minutes. Stir in pecans, mix well.

Prepare Bourbon Sauce: Combine cream and milk in a large mixing bowl. Slowly whip in pudding mix. Add bourbon and continue whipping. Add vanilla and whip until mixture is well blended to sauce consistency (should not be as firm as pudding, but should not be runny). Sauce should be made about one hour before use; it will thicken as it sits.

My Favorite Recipe:
1 glass
Ice
Couple shots of your favorite liquor

Put ice into glass, pour liquor over top and serve to yourself just before you spend time with the inlaws this Holiday season.