Mousse: Ultimate Irish Cream Chocolate Mousse

4 ounces dark chocolate, chopped3 eggs, separated1 tablespoon Irish cream liqueur1 cup whipped creamchocolate shavingsMelt the dark chocolate in a small saucepan over low heat. Remove from heat and allow to cool. In a bowl, beat the egg yolks and stir in the melted chocolate and Irish cream. Fold in 1/2 of the whipped cream. In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the chocolate mixture. Pour the mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving. Amount Per Serving  Calories: 458 | Total Fat: 36.7g | Cholesterol: 243mg Powered by ESHA Nutrient Database

Ultimate Irish Cream Chocolate Mousse

Servings Per Recipe: 4

Amount Per Serving

Calories: 458

Total Fat: 36.7gCholesterol: 243mgSodium: 81mgTotal Carbs: 22.9g    Dietary Fiber: 2.3gProtein: 8.2g VIEW DETAILED NUTRITION
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Chocolate: Tip Top Toffee Ice Cream Pie

5 cups sliced almonds21 chocolate sandwich cookies with creme filling1 cup all-purpose flour1/2 cup butter, melted1 1/3 cups butter1 1/2 cups white sugar1/3 cup cold water1 tablespoon fresh lemon juice1/4 teaspoon salt1/2 teaspoon vanilla extract1/2 teaspoon almond extract3 (1 ounce) squares semi-sweet chocolate1 quart chocolate ice cream, softenedPreheat the oven to 350 degrees F (175 degrees C). Scatter the almonds in a jelly roll pan, and toast until golden, about 10 minutes. Set almonds aside, but leave the oven on. In a food processor, grind the cookies until they are coarse crumbs. Transfer crumbs to a bowl, and stir in the flour. Stir in the 1/2 cup melted butter, and toss to moisten. Butter the bottom of a springform pan, leaving the sides unbuttered. Press the mixture onto the bottom of the pan. Bake until set, about 12 to 15 minutes. Transfer to a rack to cool. When crust has cooled, place it in the freezer for at least 30 minutes. In a large saucepan, combine the 1 1/3 cups butter, sugar, water, lemon juice, and salt. Bring to a boil, stirring to dissolve the sugar. Cook uncovered, without stirring, over medium heat until it caramelizes, about 8 minutes. Remove the caramel from the heat, and stir in the vanilla, almond extract, and 3 cups of the almonds. Pour the mixture into a buttered 9 x 13 inch pan, and set aside to cool. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Spread melted chocolate over the cooled toffee. Immediately sprinkle with 1 cup almonds. Freeze for 1 hour, or until firm. Turn the toffee out onto a work surface, and break it into 1/2 inch pieces. Let the ice cream soften very slightly in a large bowl. Stir briefly, just until malleable. Fold in the toffee. With a large rubber spatula, spread the ice cream into the crust. Top with the remaining almonds. Place the pie in the freezer. When it has firmed up slightly, cover the top with plastic. Freeze until firm, about 6 hours. Place the pie in the refrigerator to soften about 20 minutes before serving. Run the tip of a knife around the sides of the pie to loosen. Carefully remove the spring form pan. Cut into wedges with a knife dipped in hot water. Amount Per Serving  Calories: 1249 | Total Fat: 88g | Cholesterol: 134mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 1249

Total Fat: 88gCholesterol: 134mgSodium: 550mgTotal Carbs: 104.2g    Dietary Fiber: 8.7gProtein: 19g VIEW DETAILED NUTRITION
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Dessert Sauce: Marshmallow Ice Cream Topping | Submitted By: FRATCOOK

3/4 cup white sugar1 tablespoon corn syrup2 1/2 tablespoons butter1/4 cup milk1/2 (16 ounce) package chopped marshmallows2 tablespoons water1 teaspoon vanilla extractIn a saucepan, combine sugar, corn syrup, butter and milk. Place over low heat, and stir until sugar is dissolved. Bring to a boil, then simmer 5 minutes. Meanwhile, in the top of a double boiler, melt the marshmallows with the water. When melted, stir into hot syrup mixture until no streaks remain. Remove from heat, and stir in vanilla. Amount Per Serving  Calories: 103 | Total Fat: 1.9g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 103

Total Fat: 1.9gCholesterol: 5mgSodium: 29mgTotal Carbs: 21.9g    Dietary Fiber: 0gProtein: 0.4g VIEW DETAILED NUTRITION
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Dessert Pies: Butter Rum Cream Pie | Submitted By: Susan Hadobas

1 (9 inch) pie crust, baked3/4 cup packed brown sugar6 tablespoons cornstarch1/4 teaspoon salt3 cups milk3 egg yolks3 tablespoons butter2 teaspoons vanilla extract1 teaspoon butterscotch flavored extract1 1/4 teaspoons rum flavored extract1 tablespoon spiced rumIn a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in milk and egg yolks until well blended. Cook mixture over medium heat, stirring constantly. Once mixture begins to boil, continue to boil for 2 minutes, then remove from heat. To milk mixture stir in butter or margarine, vanilla extract, butterscotch extract, rum extract, and spiced rum. Pour this mixture into baked pie shell and chill for 2 to 3 hours before serving. Garnish with whipped cream and butterscotch topping. Amount Per Serving  Calories: 295 | Total Fat: 12.9g | Cholesterol: 96mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 295

Total Fat: 12.9gCholesterol: 96mgSodium: 252mgTotal Carbs: 38.2g    Dietary Fiber: 0.2gProtein: 4.8g VIEW DETAILED NUTRITION
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A keeper! I've always had a thing for the butter rum candies, and recently, I fell in love with hot buttered rum, so I needed to try this recipe. I could not find butterscotch extract anywhere, not even the natural food store, so I used a tsp of butter flavored extract and a tablespoon of butterscotch topping, and voila! Just don't forget to cover it before refrigerating. Otherwise you'll get that gooey skin on top. Thanks, Susan! Was this review helpful? [ YES ]
5 users found this review helpful A keeper! I've always had a thing for the butter rum candies, and recently, I fell in love... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Frozen Desserts: Banana Walnut Ice Cream | Submitted By: franklint99

2 1/2 cups half-and-half8 egg yolks, beaten1 cup white sugar2 1/2 cups heavy whipping cream2 bananas3/4 cup half-and-half1 cup walnutsHeat 2 1/2 cups of the half-and-half in a large saucepan over medium heat until small bubbles begin to form around the edges. Remove from heat and set aside. Mix the egg yolks and sugar in a large bowl until smooth. While stirring, slowly pour the half-and-half into the egg mixture. Transfer the mixture to the saucepan and heat again over medium heat until bubbles begin to form around the edges. Remove from heat and return to the bowl. Stir in the heavy whipping cream. Puree the bananas and 3/4 cup half-and-half in a blender until smooth. Add puree to bowl and mix well. Cover and refrigerate until cold, 3 to 4 hours. Pour mixture into cylinder of ice cream freezer. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to the manufacturer's directions. Stir in the walnuts. Transfer to 1 quart containers and freeze overnight before serving. Amount Per Serving  Calories: 658 | Total Fat: 53.1g | Cholesterol: 343mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 658

Total Fat: 53.1gCholesterol: 343mgSodium: 77mgTotal Carbs: 40.7g    Dietary Fiber: 1.8gProtein: 9.7g VIEW DETAILED NUTRITION
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Pesto Recipes: Cream of Tomato Soup with Pesto | Submitted By: DASKDS

1 (32 fluid ounce) container chicken broth1 (14.5 ounce) can diced tomatoes with juice1 (14.5 ounce) can diced tomatoes with garlic and onion1 cup half-and-half creamsalt and pepper to taste2 tablespoons basil pestoPour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3. Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving. Amount Per Serving  Calories: 133 | Total Fat: 8.8g | Cholesterol: 17mg Powered by ESHA Nutrient Database

Cream of Tomato Soup with Pesto

Servings Per Recipe: 6

Amount Per Serving

Calories: 133

Total Fat: 8.8gCholesterol: 17mgSodium: 1187mgTotal Carbs: 9.3g    Dietary Fiber: 1.3gProtein: 5g VIEW DETAILED NUTRITION
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Frozen Desserts: Easy, Eggless Strawberry Ice Cream | Submitted By: ejw825

2 cups whole milk2 cups heavy cream1 cup white sugar1/4 teaspoon salt2 teaspoons vanilla extract2 cups mashed fresh strawberries2 drops red food coloring (optional)In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions. Amount Per Serving  Calories: 354 | Total Fat: 23.4g | Cholesterol: 86mg Powered by ESHA Nutrient Database

Easy, Eggless Strawberry Ice Cream

Servings Per Recipe: 8

Amount Per Serving

Calories: 354

Total Fat: 23.4gCholesterol: 86mgSodium: 121mgTotal Carbs: 34.1g    Dietary Fiber: 1.2gProtein: 3.6g VIEW DETAILED NUTRITION
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Since I am from Wisconsin an egg-based custard, as we call it, is what I'm used to. This recipe is proof that ice cream can be rich and delicious even without eggs! I scaled the servings to six so it would fit in my Cuisinart ice cream maker, using a ratio of 2 cups heavy cream to 1 cup half and half, which is what suits my tastes. I cut the vanilla back a bit (1 tsp. for a six serving recipe) and didn't use the food coloring. I added an extra half cup of strawberries, pureeing the first 1-1/2 cups, then just mashing the extra half cup. I didn't want the chunks too big as I know they just become icy and hard. Between the recipe itself and the slight changes I made I found this just perfect--I'm glad I cut back on the vanilla, as I didn't want it to interfere with the simple flavors of strawberries and cream on their own. Also, using the ratio of heavy cream and half and half as I do ensures a rich and creamy ice cream with a smooth mouth feel. The amount of sugar the recipe calls for is just right. I added the salt as well, knowing it heightens flavors and makes it come to life, tho' this could easily be omitted. This is such a basic and easy recipe that it would work equally as well with other fruits, maybe only having to adjust the sugar depending on the sweetness of the fruit. Nothing's better than a cooked, frozen custard, but this quick and easy ice cream is a fine runner-up! Was this review helpful? [ YES ]
66 users found this review helpful Since I am from Wisconsin an egg-based custard, as we call it, is what I'm used to. This... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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New Year: Irish Cream Creme Brulee | Submitted By: Grace Gutberlet

2 cups heavy cream1/3 cup white sugar6 egg yolks1 teaspoon vanilla extract3 tablespoons Irish cream liqueursuperfine sugar as neededPreheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep. Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling. Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes. Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve. Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar. Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven. Amount Per Serving  Calories: 417 | Total Fat: 33.8g | Cholesterol: 314mg

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Praline Recipes: Pralines, Coffee and Cream Cake | Submitted By: Mike Dmochowski

1 (18.25 ounce) package white cake mix3 eggs1 cup coffee flavored liqueur1/2 cup vegetable oil1 cup butter1 cup packed brown sugar1 1/2 cups chopped pecans1 (3.5 ounce) package instant vanilla pudding mix1 1/2 cups milk8 ounces cream cheese1 (12 ounce) container frozen whipped topping, thawedPreheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan. Combine cake mix, eggs, coffee liqueur and oil in large bowl and mix on medium speed for approximately 2 minutes. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) for approximately 25 minutes (may vary). Done when cake springs back to the touch or toothpick inserted in center comes out clean. Set aside on cooling rack. To make pralines: combine butter and brown sugar in small saucepan. Heat on medium to medium high, stirring constantly. Bring to boil for 2 minutes, again stirring constantly. Pour in pecans and remove from heat. Stir, then immediately pour pralines over cake. Cool cake in refrigerator. To make frosting: combine pudding mix, milk, cream cheese, and nondairy whipped topping, and beat with electric mixer until well mixed. Spread on cake. Ready to serve! Amount Per Serving  Calories: 508 | Total Fat: 29.9g | Cholesterol: 78mg

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Cinco de Mayo: Sour Cream Enchiladas | Submitted By: lara

2 skinless boneless chicken breasts, cut into 1-inch cubes1 1/2 cups shredded Cheddar cheese1 onion, chopped12 (10 inch) flour tortillas1 (10.75 ounce) can condensed cream of chicken soup1 (3 ounce) can chopped green chiles, undrained1 (8 ounce) container sour cream1/2 cup shredded Cheddar cheesePreheat an oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan. Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes. Amount Per Serving  Calories: 783 | Total Fat: 36.2g | Cholesterol: 86mg

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Purim: Sour Cream Poppy Seed Cake | Submitted By: MY2ANGELS

1 (18.25 ounce) package yellow cake mix1 (3.5 ounce) package instant vanilla pudding mix1/2 cup vegetable oil4 eggs1 cup sour cream1/2 cup orange juice1/4 cup poppy seedsPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs, sour cream and juice. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in the poppy seeds. Pour batter into prepared pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes in the pan. Remove from pan, then sprinkle with confectioners' sugar before serving. Amount Per Serving  Calories: 327 | Total Fat: 18.1g | Cholesterol: 69mg

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Reviewed on Feb. 9, 2005 by STACIS    I took this to work, for a bake sale, and came away with an empty plate. Everyone loved it, and commented on how moist it was. I tinkered with the recipe a tad, adding the fresh zest of one orange to the batter. Also, going on some of the other reviews, I made a simple glaze of powdered sugar and orange juice, with a little orange zest added in, and drizzled that over the cake. Yum!! Was this review helpful? [ YES ]
9 users found this review helpful I took this to work, for a bake sale, and came away with an empty plate. Everyone loved it,... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Frozen Desserts: Frozen Pineapple 'Ice Cream' Sandwich | Submitted By: Kathy

1 (16 ounce) container frozen whipped topping, thawed1 (20 ounce) can canned crushed pineapple, drained1 (3.4 ounce) package instant vanilla pudding36 graham cracker squaresIn a large bowl, beat together the thawed whipped topping, crushed pineapple and vanilla pudding mix for 2 minutes. Spread pineapple mixture 1/2 inch thick between two graham crackers. Wrap gently in plastic and freeze for 2 hours. Amount Per Serving  Calories: 161 | Total Fat: 5.5g | Cholesterol: 0mg

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