Chocolate Candy Cheesecake

1 cup graham cracker crumbs 1 egg white, slightly beaten 1 tablespoon light butter or margarine 1 − 8 oz. bar light cream cheese, softened 1 − 8 oz. bar fat−free cream cheese, softened 1/2 cup sugar 3 egg whites 1/3 cup unsweetened cocoa powder 1/2 cup plain nonfat yogurt 1 teaspoon vanilla extract 2 light Milky Way bars, cut up 1/4 cup fat−free caramel ice cream topping Preheat oven to 350F. Spray a 9 inch pie pan with nonstick spray oil. In a small bowl, mix graham cracker crumbs, 1 egg white, and melted margarine until well moistened. Press crust evenly into prepared pie pan, set aside. In a large mixing bowl, combine both bars of cream cheese and sugar. Beat with a mixer until fluffy. Beat in egg whites, cocoa, yogurt, and vanilla until smooth. Fold in candy bar pieces and pour into prepared pie pan. Bake at 350F for 60 to 65 minutes or until center is set. Let stand at room temperature about 15 minutes. Top with caramel topping and refrigerate until served. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Frozen Desserts: Kulfi

1 1/4 cups evaporated milk1 1/4 cups sweetened condensed milk1 (16 ounce) container frozen whipped topping, thawed4 slices white bread, torn into pieces1/2 teaspoon ground cardamomCombine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth. Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight. Amount Per Serving  Calories: 139 | Total Fat: 7.2g | Cholesterol: 9mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 139

Total Fat: 7.2gCholesterol: 9mgSodium: 67mgTotal Carbs: 16.4g    Dietary Fiber: 0.1gProtein: 2.7g VIEW DETAILED NUTRITION
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Liqueur Flavored Desserts: Fruitcake

2 cups packed brown sugar3 cups all-purpose flour1 tablespoon baking soda2 tablespoons ground cinnamon2 tablespoons ground cloves2 tablespoons ground allspice2 tablespoons ground nutmeg4 eggs2 tablespoons grated lemon zest2 tablespoons vanilla extract1/2 cup brandy1 1/2 cups raisins1 1/2 cups chopped walnuts1 1/2 cups dried mixed fruit1 1/2 cups butter, melted1 3/4 cups brandyPreheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan. In a large bowl, combine sugar, flour, soda, cinnamon, cloves, allspice and nutmeg. Add eggs, lemon rind, vanilla, and 1/2 cup brandy. Mix thoroughly. Stir in fruit, nuts, and melted butter. Pour into prepared pan. Bake for 1 hour in the preheated oven, or until a tester inserted in the center comes out clean. Cool on a wire rack. Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks. Amount Per Serving  Calories: 719 | Total Fat: 30.5g | Cholesterol: 113mg Powered by ESHA Nutrient Database

Servings Per Recipe: 14

Amount Per Serving

Calories: 719

Total Fat: 30.5gCholesterol: 113mgSodium: 430mgTotal Carbs: 80.6g    Dietary Fiber: 3.5gProtein: 7.9g VIEW DETAILED NUTRITION
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Liqueur Flavored Desserts: Mostaccioli (Mustaches) | Submitted By: J. Storm

1 cup hazelnuts1 cup walnuts1/3 cup honey1 egg white1 tablespoon unsweetened cocoa powder1/8 teaspoon ground cinnamon1/8 teaspoon ground cloves1 pinch salt1/3 cup all-purpose flour1/3 cup confectioners' sugar for decoration1/2 cup confectioners' sugar1 egg white, beaten1/2 tablespoon orange liqueurPreheat oven to 275F. Grease baking sheet. Finely grind nuts in food processor. Add honey, egg white, cocoa, spices and salt. Blend to paste. Add flour and mix using on/off turns until just incorporated. (NOTE: Dough will be sticky.) Place dough on work surface heavily dusted with sifted confectioners' sugar. Sift more powdered sugar over dough. Gently roll dough out to thickness of 3/8". Cut into 1x1 1/2 inch bars using knife that has been dusted with powdered sugar. Arrange on greased sheet, spacing 1inch apart. Bake cookies at 275 F (135 degrees C) until firm and tops appear dry, about 25-30 minutes. Cool cookies completely on racks. To Make Icing: Blend 1/2 cup confectioners' sugar and 2 teaspoons egg white. Mix in enough liqueur to make thick but pourable icing. Set racks on waxes paper; arrange cooled cookies on racks with edges touching. Drizzle icing over cookies in irregular lines. Separate cookies. Let stand until icing is dry. Store in airtight container. Amount Per Serving  Calories: 82 | Total Fat: 5g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 30

Amount Per Serving

Calories: 82

Total Fat: 5gCholesterol: 0mgSodium: 17mgTotal Carbs: 8.9g    Dietary Fiber: 0.8gProtein: 1.6g VIEW DETAILED NUTRITION
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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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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 ]
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Liqueur Flavored Desserts: Rum Glazed Raisin Bars | Submitted By: Kathy

2 tablespoons rum2 tablespoons butter1/2 cup raisins6 tablespoons white sugar1/2 cup butter1 egg1 cup all-purpose flour1/2 teaspoon baking powder1/4 cup milk1 tablespoon rum1/2 cup confectioners' sugarPreheat oven to 350 degrees F (175 degrees C). In a small bowl, pour the rum over the raisins and set aside. Grease a 9x9 inch baking pan. In a medium bowl, cream the sugar and butter. Add the egg and mix until fluffy. Sift together the flour and baking powder. Add this alternately to the egg mixture with the milk. Mix until blended, then fold in raisins. Spread the batter evenly in the greased pan and bake in preheated oven for 20 to 25 minutes. While the raisin bars are baking, in a smaller bowl, stir together the 2 tablespoons of butter with the confectioners' sugar. Add the remaining rum and stir until smooth. When the bars come out of the oven, let them cool slightly, then spread the icing evenly over the top. Cut into 32 bars. Amount Per Serving  Calories: 76 | Total Fat: 3.8g | Cholesterol: 16mg Powered by ESHA Nutrient Database

Servings Per Recipe: 32

Amount Per Serving

Calories: 76

Total Fat: 3.8gCholesterol: 16mgSodium: 48mgTotal Carbs: 9.1g    Dietary Fiber: 0.2gProtein: 0.8g VIEW DETAILED NUTRITION
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Liqueur Flavored Desserts: Rum Cake I | Submitted By: Mariann

1 cup chopped walnuts1 (18.25 ounce) package yellow cake mix1/2 cup dark rum4 eggs1/2 cup water1/2 cup vegetable oil1 (3.5 ounce) package instant vanilla pudding mix1/4 cup butter1/2 cup white sugar1/8 cup water1/4 cup dark rumPreheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan. Sprinkle walnuts over the bottom of the pan. Mix together the yellow cake mix, 1/2 cup dark rum, eggs, 1/2 cup cold water, cooking oil and instant vanilla pudding. Pour batter over nuts. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool, invert on a serving plate and prick the top. To Make Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and sugar. Boil for 5 minutes, stirring constantly. Remove mixture from heat and stir in rum. Drizzle and smooth glaze evenly over the top and sides of cake. Enjoy! Amount Per Serving  Calories: 421 | Total Fat: 19.7g | Cholesterol: 82mg

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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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