Homemade Bailey's - Making Spirits Bright!

A few weeks ago, I was invited to my friend Jess' aunt's house for a Bailey's-making party.  I didn't even know you could do such a thing!  Since I've been known to enjoy a glass (or two) of Bailey's over ice around the holidays, I agreed.  It is super easy and we had a great time eating, and making batch after batch of the holiday treat.  Below is the recipe for 1 batch, which fills up about a wine bottle and a half.  I'm also including the Crusty Sausage-filled Bread recipe in here from my uncle Duane, since that's what I brought to the party, and it is delicious and Christmas-y.  Enjoy!

Homemade Bailey's Irish Cream
1 3/4 cups of booze (we used bourbon, but you could also use whiskey if you want a little more of a bite)
1 cup heavy cream
1 can sweetened condensed milk
1 Tbsp chocolate syrup
1 tsp instant coffee (you can use more if you want a more pronounced coffee flavor)
1 tsp vanilla extract
1 tsp almond extract
3 pasteurized eggs (if you don't use pasteurized eggs, the Bailey's will not last more than 1-2 days)

Put all ingredients into a blender, and blend for 30-60 seconds until everything is incorporated. Pour the Bailey's into an old wine or liquor bottle.  The Bailey's will last 2-3 months in the refrigerator.  We ended up making WAY too much and I ended up with 4 bottles.  So if anyone wants to stop in for some Bailey's at any point between now and the end of February, please feel free!  :-)

Crusty Sausage-Filled Bread (from NPR's The Splendid Table, courtesy of my Uncle Duane)
1 1/2 pounds ground pork sausage
3 eggs, lightly beaten
2 tsp finely chopped fresh basil
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground sage
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 cups coarsley grated mozzarella
1 cup freshly grated Parmigiano Reggiano
2 packages pizza dough (I used Pillsbury, and they work wonderfully)
1/4 cup all-purpose flour, for working the dough
1 cup whole grain mustard, for garnish/dipping

Preheat the oven to 375.
Break up the sausage into small pieces and saute it in a skillet over medium0phigh heat until completely brown and cooked through.  REmove it from the pan with a sloted spoon and drain on paper towels.  When drained, place the cooled sausage in abowl with the eggs, basil, cloves, allspice, sage, salt, pepper, mozzarella, and Parmigiano.  Mix well.

Set one pound of the pizza dough on a lightly floured board.  Sprinkle the top of the dough lightly with flour and roll it out into a 10x12 inch rectangle, 1/2 inch thick.

Spread half the sausage filling over the dough, allowing a 1 1/2 inch border on all sides. Fold in the border of dough and press down.  Roll the dough into a jelly roll, begining witha short side.  Place the dough, seam-side down, on a baking sheet.  MAke the second filled bread with the remaining ingredients and place it on the same baking sheet.  BAke the breads about 40-45 minutes, until they are crusty and brown.  Cool the breads on a wire rack.

Serve the breads warm, with the mustard on the side.