Praline Cheesecake with Hazelnut Crust[/B]
Serves 10
Praline
1/2 cup coarsely chopped hazelnuts
1/2 cup light corn syrup
1/2 cup firmly packed brown sugar
Crust
6 whole graham crackers, broken into pieces
1/2 cup hazelnuts (about 2 ounces)
2 tablespoons dark brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons Frangelico (hazelnut liqueur)
Filling
2 8-ounce packages cream cheese, room temperature
1/2 cup plus 1/3 cup sugar
4 eggs separated
1 cup sour cream
1/2 cup all purpose flour
3 tablespoons Frangelico
1 teaspoon vanilla extract
3/4 cup chilled whipping cream
2 tablespoons sugar
Roasted hazelnuts
Cocoa powder
For Praline:
Lightly butter cookie sheet. Stir chopped hazelnuts, corn syrup and brown sugar in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil mixture until candy thermometer registers 300°F., tilting pan if necessary to submerge end of thermometer, about 10 minutes. Pour praline mixture onto prepared cookie sheet. Let cool. Break praline into 1-inch pieces. Grind finely in food processor. (Praline can be prepared up to 1 week ahead. Wrap tightly in aluminum foil and refrigerate.)
For Crust:
Preheat oven to 350°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind graham crackers, hazelnuts and brown sugar in processor. Add butter and Frangelico and process until crumbs are evenly moistened. Press crumb mixture onto bottom of prepared pan. Bake 10 minutes. Cool on rack. Maintain oven temperature.
For Filling:
Using electric mixer, beat cream cheese with 1/2 cup sugar until light and fluffy. Add yolks 1 at a time, beating after each addition until just blended. Add sour cream, flour, Frangelico and vanilla and beat just until mixture is smooth. Stir in ground praline. Using clean dry beaters, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold egg whites into cream cheese mixture in two additions. Pour filling into prepared crust.
Bake cake until center is just set, about 50 minutes. Turn off oven and leave cake in oven 40 minutes longer.
Transfer cheesecake to rack and cool to room temperature. Cut around pan sides with small sharp knife to loosen cheesecake. Cover and refrigerate overnight. Release pan sides. Beat whipping cream and 2 tablespoons sugar to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream decoratively around edge of cake. Arrange 1 hazelnut atop each rosette. Dust top of cheesecake with cocoa powder. (Can be prepared 4 hours ahead; refrigerate.)
You can make a Frosting:
Cream 6 tbs. butter and 1 lb. Sifted powdered sugar. Add 3 tbs. Frangelico and 2-3 tbs. hot coffee, beat until smooth.
It can be used on cupcakes or any kind of cake.
Frangelico Fantastique Sundae
1/2 cup vanilla ice cream
1/2 cup chocolate sorbet
2 tablespoons crushed vanilla wafers
1 or 2 teaspoons of Nutella (hazelnut-chocolate spread, usually near the peanut butter in the grocery store) or caramel sauce
1/4 sliced banana
Toasted hazelnuts
1 tablespoon Frangelico
Layer ingredients in the order given in a glass or bowl.
Chocolate-Frangelico Dessert Fondue
1/3 cup half-and-half
1/4 cup fat-free milk
8 oz. semisweet chocolate, chopped
1 1/4 cups sifted powdered sugar
1/4 cup water
2 Tbsp. Frangelico
2 Tbsp. dark corn syrup
4 cups (1-inch) cubed angel food cake (about 3 oz.)
2 cups sliced banana
2 cups quartered small strawberries
Instructions
Combine half-and-half, milk and chocolate in a medium saucepan; cook over medium-low heat for 5 minutes or until smooth, stirring constantly.
Stir in sugar, water, liqueur, and syrup. Cook for 10 minutes or until the mixture is smooth, stirring constantly.
Pour into a fondue pot. Keep warm over low flame. Serve with cake, banana and strawberries.
Frangelico Creme Anglaise
(SERVES 6)
3 egg yolks
1/4 cup (50 ml) granulated sugar
Half vanilla bean, halved lengthwise (or 1 tsp/5 ml vanilla)
1 cup (250 ml) whipping cream
2 Tbsp. (30 ml) Frangelico (or 1 tsp./5ml) hazelnut flavouring)
2 cups (500 ml) assorted fresh fruit - strawberries, blueberries, sectioned pears, grapes, etc.
Whipped cream (optional)
1. In small bowl, whisk egg yolks with sugar; set aside. If using vanilla bean, use tip of knife to scrape seeds into saucepan. Add pod and cream; heat over medium heat just until bubbles form around edge. Discard pod.
2. Gradually whisk cream into egg mixture. Return to saucepan and cook over medium-low heat, stirring and being careful not to boil, until thick enough to coat back of wooden spoon, 3 to 5 minutes. Strain into pitcher. Stir in vanilla (if using) and Frangelico. (Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 2 days. Reheat over low heat.)
3. Divide fruit into six tall, slim glasses. Drizzle cold creme anglaise over fruit. Top with whipped cream, if using. Serve immediately.
Creme Anglaise is a vanilla dessert sauce that's also one of the cornerstones of French cooking. It's rich and smooth texture is perfect served warm or cold, and an excellent accompaniment drizzled over fresh seasonal fruit.
Frangelico Ice Cream
Makes 1 quart
1 1/2 cups whipping cream
1 1/2 cups milk
3/4 cup sugar
1 vanilla bean, split lengthwise
8 egg yolks
1/3 cup Frangelico
Bring first 4 ingredients to boil in heavy medium saucepan. Remove from heat. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return to pan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain into bowl. Whisk in liqueur. Refrigerate uncovered until cold. Process custard in ice cream maker according to manufacturer's instructions. Store covered in freezer. Can serve with the Frangelico Chocolate Sauce.
Frangelico Chocolate Sauce
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2/3 cup whipping cream
1/3 cup Frangelico
I had a 17 lb Sugardale ham. After scoring the ham I put it in a disposable pan and cook it in a 300 degree oven for about 3 1/2 hours. We then put it out on the grill with the sauce for the last hour. A couple of our neighbors came over to see what was cooking because it smelled so good. 
My family loved the ham, everyone commented on how moist and tasty it was. I'm sorry I didnt take any pictures it looked wonderful. I especially wish I would have taken a picture of my husband after dinner was over. He was sitting there eating the burnt pieces of ham fat and pineapple from the bottom of the disposable pan. He said it was delicious. 
and yes, the burnt parts are the best!
There aren't any left to take a pic of 
They were very very good, thanks for the recipe Bendy! um, there were rolls too but apparently they were gone before we got a pic 
