Ingredients:
* 15 graham crackers, crushed
* 2 tablespoons butter, melted

* 4 (8 ounce) packages cream cheese
* 1 1/2 cups white sugar
* 3/4 cup milk
* 4 eggs
* 1 cup sour cream
* 1 tablespoon vanilla extract
* 1/4 cup all-purpose flour


Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Ingredients:
1 1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter

3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
2. In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
3. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
4. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

Description:
from All Recipes

Ingredients:
* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup unsalted butter, melted
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 1 tablespoon vanilla extract
* 1 egg
* 1 egg yolk
* 2 cups semisweet chocolate chips

Directions:
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Ingredients:
2 Packages Yeast
1/4 Cup Warm water (105-115 degrees)
1-1/2 Cups Lukewarm milk (scalded
Then cooled)
1/2 Cup Sugar
1 Teaspoon Salt
2 Eggs
1/3 Cup Shortening
5 Cups All-purpose flour
Vegetable oil
Creamy Glaze:
1/3 Cup Butter
2 Cups Powdered sugar
1-1/2 Teaspoons Vanilla
6 Tablespoons Hot water

Directions:
Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.

Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate if desired.

Creamy Glaze: Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Chocolate glaze: 1/3 cup butter 2 cups powdered sugar 1 1/2 tsp. vanilla 4-6 Tbsp. hot water 4-oz milk chocolate or semi-sweet chips

Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.

Ingredients:
1/3 cup butter
3 eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 cup flour, all-purpose plus 1 tbl
Topping
1/2 cup butter
1/2 cup sugar
1/3 cup honey
1/2 cup slivered almonds
1/2 teaspoon cinnamon

Directions:
Butter a 10" pan. Preheat the oven to 400F.
Beat the eggs, sugar and vanilla until it whittens. Add the melted butter and mix well.
Sift the flour and BP. and add to the previous mixture, mix gently.
Pour in the prepared pan and bake 10-12 min.
Meanwhile prepare the topping.
Melt the butter on med heat. Add the rest of the ingred. and bring to a boil
stiring constantly.
Pour the topping gently on the cake and return it to the oven for another
15-20 min.

Ingredients:
1/2 cup light corn syrup
1/4 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar
4 drops yellow food coloring
2 drops red food coloring
1 12-ounce bags milk chocolate chips
2 tablespoons vegetable shortening

Directions:
1. Combine the corn syrup, butter, vanilla, and salt in a large bowl. Beat well with an electric mixer until smooth.
2. Add powdered sugar, one cup at a time, mixing by hand after each addition. Mix well until creamy.
3. Remove about 1/3 of the mixture and place it into a small bowl. Add the yellow and red food coloring and stir well to combine.
4. Cover both mixtures and refrigerate for at least 2 hours, or until firm.
5. When mixtures are firm, roll a small, marble-size ball from the orange filling, and wrap around it a portion of the white filling that is roughly twice the size. Form this filling into the shape of an egg and place it onto a cookie sheet that has been brushed with a light coating of shortening. Repeat for the remaining filling ingredients, then refrigerate these centers for 3-4 hours or until firm.
6. Combine the milk chocolate chips with the shortening in a glass or ceramic bowl. Microwave chocolate on high speed for 1 minute, then stir and microwave again for 1 more minute, and stir.
7. Use a fork to dip each center into the chocolate, tap the fork on the side of the bowl, then place each candy onto wax paper. Chill.
8. After 1-2 hours of chilling, dip each candy once more and chill for several hours, or until completely firm. Makes 2 dozen candy eggs.

Ingredients:
4 1/2 cups sugar
18 ounces chocolate chips
1 can evaporated milk
3 tablespoons vanilla extract
1 cup margarine
1 dash salt

Directions:
Cook sugar and evaporated milk to rolling boil for 6 minutes; stir constantly. Remove from heat. Add margarine, chocolate chips, vanilla, and salt Stir until mixed.

Pour into greased pan. Let stand for 6 hours before cutting.

Ingredients:
4 cups milk
1/2 cup sugar
1/2 teaspoon salt
4 eggs
1 1/2 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F.
In a large saucepan mix milk, sugar, and salt together. Bring to a boil.

Mix eggs slightly in a bowl and pour over milk stirring rapidly.

Add vanilla and continue to stir. Using a metal strainer, strain the mixture into a glass baking dish.

Bake for approximately 30 minutes until golden brown. Cool and refrigerate.

Ingredients:
vegetable oil for frying
1 scoop vanilla ice cream
1/2 cup frosted flakes
1/4 cup coconut
1/2 cup powdered sugar
1 teaspoon cinnamon

OPTIONAL TOPPINGS:
caramel sauce
chocolate sauce
strawberry sauce
toasted coconut

Directions:
Heat vegetable oil for deep frying in a large pot.

While the oil is heating, put the frosted flakes into a ziploc bag. Smash them until they are pea-size pieces. Pour the frosted flakes into a large bowl. Add coconut and toss.

Combine powdered sugar and cinnamon in a shallow dish; set aside.

Take the scoop of ice cream and drop it into the bowl. Roll the ice cream around in the cereal mixture until it is well coated.

Take the covered ice cream ball and drop it into the hot oil for 30-45 seconds.

Take the ice cream out of the oil and dust with cinnamon and powdered sugar.

Serve immediately.

Ingredients:
1/4 cup butter
2 cups sugar
3 tablespoons water
1 (10 ounces) can condensed milk

Directions:
1. Put sugar, butter and water into a large non-stick saucepan.
2. Stir gently until sugar is dissolved.
3. Add milk and bring to boil.
4. Simmer on very low heat until mixture thickens and browns; this could take 45 minutes.
5. Stir occasionally during simmering.
6. Remove from heat; cool slightly and beat well.
7. Pour into a 9x9x2 inch greased tray.
8. Wait until it is set and cut into squares.

Ingredients:
3 lb Chicken Wings -- (16 wings)
3 Cloves Garlic
1 tb Ginger Root -- grated
1 tb Honey
3/4 c Soy Sauce
1/2 c Sherry
1 c Brown Sugar
1 c Lapsang Souchong Tea --
(loose)
Sesame Seeds -- for garnish

Directions:

1. Using a knife, separate the mini drumstick end of the wing and slice through between the joints. Cut the wing tip off and discard. (any good butcher will dot his for you.) Wash the chicken thoroughly and pat dry.
   
2. Using the metal blade of your processor, finely chop the garlic. Add the grated ginger root, honey, soy sauce, and sherry, processing for 20 to 30 seconds to blend. Pour the marinade in a 9-by-13-inch baking pan, and add the chicken wings. With a spoon, drizzle the marinade over all the wings. Cover and refrigerate for at least 2 hours, rotating the chicken wings at least once.
   
3. To smoke the chicken, choose a heavy steel or cast iron roasting pan or skillet with a tight fitting lid. Line the bottom of the pan with heavy duty aluminum foil. Sprinkle the brown sugar and tea on top of the foil. Place a cake rack in the skillet, over the sugar and tea mixture, and arrange the chicken wings on the rack. Cover the pan or skillet with a lid (or heavy aluminum foil if the lid does not fit snugly). Turn on your kitchen exhaust fan. Turn the burner on high, and leave chicken on high heat for 30 minutes (see Note). Do not remove the lid to check. Turn off the heat after 30 minutes, and keep the chicken covered another 20 minutes. Smoked chicken will keep for several days if well-wrapped and refrigerated.
   

Note: As with any recipe requiring a dish to be cooked at high heat, use caution. Since this dish does produce smoke, it is imperative to use your kitchen exhaust fan, and to have a pan or skillet with a tight fitting lid.

NOTES:
Smoking with tea is a traditional Chinese approach to preparing chicken. To the Western eye, the darkened skin resembles Cajun-style cuisine. These flavorful, bite-size chicken wings make a delicious appetizer when served plain, or with your favorite mustard, peanut or teriyaki sauce.

Ingredients:
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1-1/4 cups rolled oats
1 chocolate bar---(5.5 oz.)
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup chopped nuts
1/2 cup semisweet mini chocolate chips

Directions:
Dry ingredients are layered in a jar and given, along with directions,
as a gift. Use a funnel that has a 2-inch opening, to layer nicely in jar.

1. With a wire whisk, mix flour, baking powder and baking soda. Pour into a wide-mouth* quart jar and pack down.


2. Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. Pack on top of the flour layer.


3. Add white sugar and pack down. Add brown sugar and pack down.


4. Layer chopped nuts on top of brown sugar.


5. Finish layering with mini chocolate chips until even with the top (no more than 1/2 cup).


6. Put on lid and attach recipe.
   

   Chocolate Chip Fudge Cookies
   1 jar Chocolate Chip Fudge Cookie Mix
   1/2 cup butter or margarine, softened
   1 egg
   1/2 tsp. vanilla
   
   Preheat oven to 350. Empty contents of jar into a large mixing bowl, mixing with hands to combine. Add the butter, egg and vanilla. Mix well. Roll into walnut sixe balls. Place 2 inches apart on slightly greased (or parchment paper lined) cookie sheets. Bake for 8-10 minutes.

   
   NOTE: This will be a tight fit to get all ingredients into jar so be sure to use a wide-mouth quart jar.

Description:
I first made this back in Bangkok (2000). Was quite a hit! :D

Ingredients:
2 cups cooked mashed potatoes
2 T butter
2 T flour
salt to taste
1/2 tsp. pepper
1 cup chicken broth
1/4 cup heavy cream
1 small can sliced mushrooms
2 cups diced cooked chicken
2 T Parmesan cheese

Directions:
Preheat oven to 400 degrees. Line greased 8 or 9 inch pie plate with mashed
potatoes. Melt butter in frying pan; stir in flour and seasonings. Add broth
gradually; stir until boiling. Add cream and mushrooms; cook a few minutes.
Put chicken into pie plate. Pour sauce over; sprinkle with cheese. Bake
25-30 minutes.

Description:
From http://www.cocktailtimes.com/original/amarula.shtml

Ingredients:
- 2 oz Amarula Cream Liqueur
- 1 oz Vodka
- Splash of creme de cocoa

Directions:
Chill a martini glass. Shake all ingredients with crushed ice. Strain into a chilled martini glass. If desired, swirl chocolate syrup in the martini glass. Garnish with choclate shavings.

Description:
From http://www.rumela.com/recipe/cont_bee_ca_cr.htm

Ingredients:
2/3 c. butter
1 1/2 c. brown sugar
3 eggs
2 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 c. beer
1 c. chopped walnuts
1 c. raisins

Directions:
Cream butter and sugar until light and fluffy. Add eggs one at a time mix well. Add flour, soda, baking powder, cinnamon, nutmeg to creamy mixture alternately with beer. Stir in walnuts and raisins. Pour mixture into well buttered and floured cake pan that will fit into crockpot. Cover tin with four or five paper towels. Put into pot. Put lid on crockpot loosely to allow steam to escape. Cook on high for 3 1/2 hours or until cake is done. Remove pan from pot and allow cake to cool on wire rack for 15 minutes before removing from pan.

Ingredients:
Cheese Cake
* 2 lbs cream cheese
* 8 oz Mascarpone cheese
* 1 3/4 cup granulated sugar
* 4 fresh Grade A large eggs
* 3 tsp pure vanilla extract
* 4 oz Amarula cream
* 8 oz graham cracker crumbs
* 4 oz melted butter

Caramel Swirl
* 1 cup granulated sugar
* 1/2 cup water
* 3 oz butter
* 5 oz fresh cream


Directions:
1. Preheat oven to 350 degrees. Lightly spray a 10-inch springform pan with cooking spray and set aside.

2. In a mixing bowl, stir in the melted butter with the graham cracker crumbs just until they become moist. Put enough crumbs in the pan to fill the bottom. Press firmly and put in the oven for 10 minutes. Take out and allow to cool.

3. To make the caramel, place the sugar and water in a saucepan over medium heat and begin stirring. Once sugar is dissolved, increase heat to medium/high and boil until mixture becomes amber in color. Stir in the butter and then cream (slowly). Set aside.

4. With a mixer, beat the cream cheese and sugar; add the mascarpone. Add the eggs one at a time. Add the vanilla and Amarula Cream liqueur.

5. Pour the cheesecake mixture into the prepared cake pan and, using a knife or toothpick, take the caramel and swirl around cheesecake batter. (Do not try to even the batter by dropping pan on counter!)

6. Wrap bottom and sides of pan in aluminum foil and put into water bath. Bake at 350 degrees for 30 minutes, or until the middle is set.

7. Remove cheesecake to counter and let cool. Place in refrigerator for 2-3 hours to set completely. Serve with chocolate sauce, fresh berries, and fresh whipped cream.

Description:
From http://african-tradition.com/wine/recipes.php

Ingredients:
5 ml (1 tsp) bicarbonate of soda
250 g dates, stoned and finely chopped
250 ml boiling water
125 g(1/2cup) butter
500 ml (2 cups) sugar
2 eggs, beaten
500 ml (2 cups) cake flour
5 ml (1 tsp) baking powder
2 ml (½ tsp) salt
250 ml (1 cup) finely chopped walnuts or pecan nuts
15 ml (3 tsp) butter or margarine
150 ml water
125 ml brandy
5 ml (1 tsp) vanilla essence
1 ml (¼ tsp) salt

Directions:
# Add bicarbonate of soda to 125 g dates and pour boiling water over. Mix well and leave to cool.
# Cream 125 g butter and 250 ml (1 cup) sugar and beat in eggs. Mix well.
# Sift flour, baking powder and 2 ml (½ tsp) salt over creamed mixture and fold in.
# Add remaining dates and nuts, mixing well.
# Stir in date mixture. Mix thoroughly, then turn batter into a large baking dish and bake at 180 degrees Celsius until done, about 40 minutes.
# Heat remaining butter, sugar, and water for 5 minutes.
# Remove from stove and stir in brandy, vanilla essence and salt.
# Pour over pudding as soon as it is done. Serve hot or cold with whipped cream. May also be served topped with Amarula cream liqueuer. Or serve with Almond Ice Cream and Strawberries, as shown in the photo.

Description:
http://www.animalorphanagekenya.org/members/african_recipe_amarula_truffles.php

I swear, Sacha Chua's sister has spoiled me with the Amarula...

The holiday season is fast approaching. If you are like most of us, there is never enough time to get things started or finished.

Here is a simple to make sweet delicacy that can double as a dessert or a treat for special times. And what's best, it keeps and even gets better with time if kept refrigerated (not frozen).

If you keep a couple of pretty containers or plates and some cellophane handy these truffles will make the ideal hostess gift as well.

Ingredients:
12 ounces best bittersweet Chocolate
½ cup of heavy double (whipping) cream
2 ts granulated instant coffee
1 ts hot chocolate powder
2 ts *Amarula Cream Liqueur
1 cup crushed Graham crackers, or chocolate granules

Directions:
Grate the Chocolate and melt it together with the Coffee granules and the cream in a saucepan slowly stirring until melted and blended over low heat.

Remove from heat and whisk in the Amarula Cream Liqueur

Remove mixture to glass or porcelain dish and refrigerate covered until it is thick and fudgy, about 2 to 3 hours.

Now make small one inch or larger balls by rolling them in the palms of your hands and set aside on waxed paper.

Roll the balls in the crumbs or chocolate granules and place individually into candy cases. Keep in a sealed container in the fridge at least overnight or until needed.

If you can keep your hands off them until to-morrow that is!! (A refreshing drink of Amarula over ice cubes will help, and you deserve it!!)

Description:
From http://www.africantradingco.com/amarula.html

I swear, Sacha's sister has spoiled me with the Amarula...

Ingredients:
3 - 4 scoops Vanilla ice cream
1 cup milk
2 shots Amarula Cream

Directions:
Combine all the ingredients in a blender. Blend until smooth. Pour into a glass and enjoy this unique a tasteful shake.

Remember this is definitely not for kids!!

Description:
from Kristal Menday of Easy-Recipes @ yahoogroups

Ingredients:
1/2 cup butter
1 cup sugar
2 cups cake flour
3 teaspoons baking powder
yolks of 4 eggs
1/2 cup milk

Directions:
Preheat oven to 350 degrees, a moderate oven. Cream butter well , add sugar, continue beating. Add yolks beaten light, add 1 teaspoon vanilla, mix thoroughly, then add milk alternately with the flour and baking powder mixed. Beat, place in greased and floured pan, bake 35-45 minutes. bake in loaf or layers.