We've been swimming in eggs lately. All our young hens are now laying, and we're getting between eight and a dozen eggs a day. They tend to add up quickly.
Besides giving a bunch away, what better way to use a whole lotta eggs than by making homemade Irish Cream?
I found the recipe for Irish Cream in the wonderful book Cheaper and Better.
Irish Cream only has six ingredients: eggs, sweetened condensed milk, instant coffee, chocolate syrup, vodka, and cream (in that order). I tell ya, this recipe is better than Bailey's! I multiply the recipe by ten in order to have enough on hand for friends and neighbors, which uses up twenty of my eggs. Instructions for making Irish Cream are here.
With a 10x batch like this, I start off using my largest mixing bowl...
...and finish up using my biggest stock pot.
The bottles must be dark for the Irish Cream to ripen properly. But here's the thing -- I ran out of dark bottles. So...
...I recycled two of the three empty vodka bottles. But since the bottles are supposed to be dark, I wrapped them in duct tape. Don called this "Redneck Irish cream." Clearly these won't be gift bottles -- we'll keep these for ourselves and toast in Christmas with the contents.
For our non-drinking neighbors (and we have many LDS neighbors), I make giganto-batches of shortbread cookies. Here's some of the mess.
By the way, the paperwork you see on the table is Older Daughter's application for nanny school. We submitted the paperwork on Wednesday evening (by email), making her eligible for a small financial scholarship.
Here's the first batch of cookies. I still have many more to make to have enough for friends, neighbors, and some service people in our community.
Oh, and my Christmas cactus is blooming. Read this to understand why this little plant is so significant. Just had to throw in a photo.