Cruising World - - Under Way - —Jen­nifer Brett

WThe snow was fly­ing out­side the port­holes while we were docked for the win­ter in Newport, Rhode Is­land. Christ­mas was only a week or so away, and I was re­ally be­hind with all the hol­i­day things I’d wanted to do — par­tic­u­larly bak­ing cook­ies. To be hon­est, though, I’ve never re­ally liked the process of bak­ing batches of cook­ies. It takes a long time in our small oven aboard Lyra, the Re­liance 44 ketch that I live aboard with my hus­band and two daugh­ters. Star­ing at the plates of treats we’d al­ready re­ceived from friends and dock neigh­bors con­vinced me even more that I didn’t ac­tu­ally need to bake cook­ies, but I still wanted to make a spe­cial treat for gifts. What was some­thing that peo­ple would ac­tu­ally like and that I could quickly and eas­ily put to­gether in my tiny gal­ley? That evening, I mulled this over while sip­ping on a cup of cof­fee and wish­ing I had a splash of Bai­leys to add to it. Then the thought oc­curred to me: How hard could it be to make my own Ir­ish cream? Our friends would def­i­nitely ap­pre­ci­ate that! § I did a quick Web search to see just what was in­volved. After a lit­tle (de­li­cious) ex­per­i­men­ta­tion, I came up with my own ver­sion of recipes for both reg­u­lar and dairy-free Ir­ish cream. A ben­e­fit of mak­ing this your­self is that you can ad­just the fla­vors and con­sis­tency to your lik­ing. Want a hint of cof­fee? Add some cof­fee-fla­vored syrup. Less sweet? Re­duce the sweet­ened con­densed milk. Let your taste buds be your guide. The re­sults of my own ex­per­i­ments were def­i­nitely dock-neigh­bor ap­proved!

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