Favorite Dessert Recipe Card Swap

Today, I received the second and final recipe from my partner for the Favorite Dessert Recipe Card Swap. My first partner's recipe(s) arrived earlier this week. Anna sent me three recipes: Holiday Peppermint Fudge, Billini, and Creme Brulee French Toast. My second partner, Debi, sent me Luscious Lime Cheesecake and Pecan Delites. I am ready to try them all!

Holiday Peppermint Fudge

4 cups sugar
2 5-oz. cans evaporated milk
1 cup butter
2 cups semi-sweet choclate chips
7 oz. jar marshmallow creme
1/2 teaspoon peppermint extract
2/3 cup red and white peppermint candies, broken

Combine sugar, milk and butter in a heavy 3-quart saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium; heat and stir for 10 minutes. Remove from heat; add chocolate chips, marshmallow creme and peppermint extract. Stir until chocolate and creme are melted and mixture is smooth; pour into a buttered aluminum foil lined 13"x9" baking pan. Sprinkle with candies; cover and refrigerate until set. Cut into squares to serve. Make 5 to 6 dozen.

Billini

1 loaf (18-20 slices) of thinly sliced white bread
1/2 lb. cream cheese
1 yolk of an egg
2 1/2 to 2 3/4 sticks of butter
sugar-cinnamon mixture
1/4 cup sugar

Cut off crusts from each piece of bread. Roll bread flat with rolling pin. Mix together cream cheese, sugar and egg yolk. Spread mixture onto each slice of bread covering completely one side. Roll each slice of bread into a log.
Melt 2 1/2 to 2 3/4 sticks of butter. Dip logs into butter and then roll logs in a large dish containing sugar and cinnamon mixture. Bake on cookie sheets (with sides) in oven at 350 F for 15 minutes. Serve warm with sour cream.

Creme Brulee French Toast

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8 to 9 inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13x9x2 inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to one day.
Preheat oven to 350 F and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve immediately.

Luscious Lime Cheesecake

1 18-oz package yellow cake mix
4 eggs
1/4 c vegetable oil
2 8-oz cream cheese
1 14-oz condensed milk
2 tsp lime zest + 1/3 c lime juice
1 tsp vanilla
1 8-oz Cool Whip
Lime slices for garnish

Preheat oven to 300 F. Reserve 1/2 c dry cake mix. In large bowl combine cake mix, 1 egg, and oil - mix will be crumbly. Press into greased 13x9 pan - In bowl beat cheese til fluffy - add condensed milk, beat smooth, add remaing eggs and 1/2 c cake mix. Beat one minute. Stir in lime zest, lime juice, and vanilla - pour into prepared crust. Bake 55 minutes - cool room temp - Chill thoroughly - top with Cool Whip and garnish - Enjoy!

Pecan Delites

1 1/2 cups confectioner's sugar
1 cup all-purpose flour
1 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 cup chopped pecans
Topping:
1 cup heavy cream
2 tablespoons granulated sugar
1 cup Heath Bits O'Brickle Toffee Bits

Preheat oven to 350 degrees F. Lightly grease a 9-inch square pan.
Stir together confectioner's sugar and flour in a bowl. Using a pastry cutter or fork, cut cream cheese and butter into flour mixture until crumbly. Press mixture into prepared pan, distributing evenly. Pour nuts over mixture and press into dough. Bake for 30 minutes. Remove from oven and cool completely.
For topping, whip cream and granulated sugar together with a hand-held electric mixer until stiff; fold in almond toffee bits. Spread over cake. Cut into squares. Store in refrigerator.