Happy Thanksgiving to everyone! As we prepare to spend Thanksgiving with friends, I thought I would share the recipes for our contributions to today’s holiday meal. These are two special treats we often prepare for Thanksgiving and Christmas. I hope you will enjoy them sometime.
2 pints of shucked fresh Oysters (retain juice)
1 pint Heavy Cream
Break up saltines (into smallish pieces, but not crushed to dust) and cover the bottom of a (greased) 8” X 8” round dish with a thin layer. Add a layer of oysters that have been patted dry. Add pats of butter on top of the oysters. Repeat until you have three layers of all three ingredients. Add pepper (no additional salt needed because of the salty crackers). Pour a mixture of cream flavored with a touch of oyster juice over the casserole, allowing it to filter through the layers. Top with another layer of broken Saltines. Bake in a 350 degree oven for 1 hour.
THE BAILEY’S BAILEYS IRISH CREAM
1 cup Irish Whiskey
1 cup Half & Half (or Heavy Cream)
2/3 of a 14 oz can of Sweetened Condensed Milk
2 Tablespoons of Hersheys Chocolate Syrup
2 fresh Eggs*
1 Teaspoon of Vanilla Extract
1 Teaspoon Almond Extract
1 Teaspoon Instant Coffee
Put all ingredients into a blender and blend until well mixed. Serve directly from the blender over ice, or refrigerate until chilled, remix and serve in a small glass. We like to funnel it into a fancy bottle and give it as a gift.
*Disclaimer: Consumption of uncooked eggs can be risky. Be sure yours are from a trusted source and are fresh. To eliminate risk, remove them from the recipe entirely.