Miss piggie cake recepie, does anyone have this

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: : Tia Maria : : 1 cup boiling water : : 1 cup sugar : : 4 heaped teaspoons coffee (*) : : 5 ozs. rum -- small flask -- overproof or cheap brown rum : : 2 teaspoons Glycerine : : 10 drops vanilla essence : : Dissolve coffee and sugar in the boiling water. : : Add the rest of the ingredients. : : Bottle and store for 2 weeks or longer. : : (*) Use powdered coffee not the granulated kind. : : : : : Irish Crème : : 1 cup whisky : : 1¼ cups cream : : 2 large tablespoons chocolate syrup : : 3 eggs : : 2/3 can of sweetened condenced milk : : Beat eggs. : : Add all other ingredients except cream and stir. : : Add cream and lightly stir into whisky mixture. : : : : : Creme de Menthe : : 1 cup sugar : : 1 cup water : : 1 cup Brandy : : 1 teaspoon green food colouring : : 1 teaspoon peppermint flavouring : : Boil water and sugar together for 3 minutes. : : Add rest of the ingredients and mix well. : : Bottle. : : : Advokatt : : 6 egg -- separated : : 1 can sweetened condensed milk : : 4 teaspoons vanilla : : ½ cup Brandy : : Beat egg whites until stiff, put to one side. : : Mix all other ingredients and stir well. : : Add beaten egg whites and fold in. : : Bottle. : : If too thick, dilute with extra brandy. : : : Apple Liqueur : : Makes over 1 quart : : 2¾ pounds sweet apples (7 to 8 medium) : : 2 cups vodka : : 2 cups brandy : : 1¾ cups granulated sugar : : ¾ cup water : : : : Wash apples and remove stems. : : Cut into wedges or slices and put into an aging container. : : Pour vodka and brandy over apples, stirring with a spoon. : : Cap and age in a cool place for 1 month. : : Pour mixture through a fine cloth jelly bag that has been placed over a large bowl. : : Set bag with apples into another bowl to drain. : : Meanwhile, clean aging container, removing any sediment. : : Pour strained liqueur back into clean aging container. : : Twist top of jelly bag and with back of a large spoon press out any liqueur possible. : : (Some apples are soft and easy to press. Others are hard and do not permit as much juice to be pressed out.) : : Pour released juice into aging container. : : Combine sugar and water in a small saucepan. : : Heat over medium heat, stirring constantly until sugar has completely dissolved. : : Remove from heat and let cool. : : When cool, pour sugar liquid into aging container with liqueur; stir to combine. : : Cap container and let age 1 more month. : : Liqueur improves with additional aging. : : After aging time, check clarity. : : If any additional straining is needed, do it at this time. : : A fine wire mesh, cloth or coffee filter is best for finer straining. : : When at desired clarity. : : Bottle. : : : : Orange Liqueur : : Yield: 1 quart : : 4 med Oranges : : 1 Vanilla bean : : 2½ cupsVodka : : 1 cupBrandy : : 1 cupSugar syrup (see recipe) : : : : Look for firm, heavy oranges which indicates lots of juice, and : : smooth-skinned ones free from soft spots and mold. : : Wash and peel oranges making sure to scrape ALL white rind from peels to avoid bitter flavor. : : Add to liquor and vanilla bean. : : Steep 2-3 weeks, strain and filter. Add sugar syrup and let age for 4 weeks. : : The entire orange may also be used. : : Cut oranges into wedges and follow instructions. : : Gives opportunity to use tangerines, tangelos, or manderin : : oranges. : : Cognac or brandy may be used as base liquor and additional spices or extracts can be added. : : Yield: 1 quart plus Container: : : Wide mouth ½ or 1 gallon jar : : : STRAWBERRY LIQUEUR : : 3 cups fresh strawberries -- cut into thirds : : (use wild strawberries for stronger more distinctive flavor) : : 3 tablespoons confectioners sugar : : 3 cups vodka : : 1 cup sugar syrup (boil 1 cup sugar to 1 or 2 cups water) : : Remove stems, then sprinkle confectioners sugar over strawberries. After sugar dissolves, add berries to vodka. : : Steep for 2 weeks. : : Crush berries through a strainer back into the liquid. : : Filter. : : Add syrup. : : Mature for 1 week. : : Filter again. : : Voilà! : : Yields 5 cups. : : (For creme de fraises, add 2 cups sugar syrup.)

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