Four 8 oz. Packages of cream cheese 3 Eggs, 3/4 cup Sugar, 1 tsp. Vanilla or almond extract, 1/2 cup Frangelico.

Blend all ingredients at low speed. Pour into ready-made piecrust. Preheat oven to 350 degrees. Bake for 40-50 minutes. Chill 2 to 3 hours. Add raspberries and boysenberries on top.

Frangelico Chocolate Cake Supreme

3 eggs, separated; 3/4 cup granulated sugar, 1/2 cup butter, 1 cup light brown sugar, 2-1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1-1/2 tbs. baking soda, 3/4 cup strong cold coffee, 3/4 cup Frangelico frosting.

Grease and flour two 9" cake pans. Preheat oven at 350 degrees. Beat egg whites until frothy then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yokes one at a time. Sift flour, cocoa, baking soda together. Add to creamed mixture alternatively with coffee and Frangelico. Blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30 to 35 minutes or until done. Cool 10 minutes, invert on wire rack, and remove pans. Cool before frosting.

In large bowl, cream 6 tbs. butter and 1 lb. Sifted powdered sugar. Add 3 tbs. Frangelico and 2-3 tbs. hot coffee, beat until smooth.

Try Frangelico Frosting on any flavor cake, cupcakes and sugar cookies for a specialty finish.

Frangelico Coconut Cake

1/4 cup Frangelico, 1 package yellow cake mix, 2 eggs, 2/3 cup water, 1/2 tsp. Almond extract, 1 cup heavy cream, Shredded coconut.

Combine Frangelico, cake mix, eggs, water and almond extract. Pour batter into two prepared 8" cake pans. Bake at 350 degrees for 25-30 minutes. Cool for 4 minutes. Turn onto a cooling rack. Beat cream with 2 tbls. sugar until stiff. Split cake layers in half. Spread with whipped cream and stack on serving plate. Frost top and sides of cake with frosting. Sprinkle with coconuts.

1 cup (2 sticks) unsalted butter, room temperature; 1 cup (packed) golden brown sugar, 1 large egg, 1 teaspoon vanilla extract, 2 - 2/3 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground nutmeg. Use cookie cutter in shapes like hearts, stars or initials of names of party you are attending. Use Frangelico icing on each cookie.

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Using electric mixer beat butter and sugar in large bowl until fluffy. Beat in egg and vanilla. Sift flour, baking powder, salt and nutmeg over; stir to blend well. Turn dough out onto lightly floured surface and knead gently 1 minute. Shape dough into 1/2-inch-thick rectangle. Cut into 4 equal pieces; wrap in plastic and refrigerate at least 3 hours and up to 1 day. Let dough soften slightly at room temperature before rolling out. Position rack in center of oven and preheat to 350°F. Butter large baking sheet. Working with 1 dough piece at a time, roll out dough on lightly floured surface to 1/8-inch thickness, lifting and turning dough often and dusting surface very lightly with flour to prevent sticking. Using floured 3- to 4-inch cutters, cut out cookies. Pull away excess dough from around cookies. Transfer cookies to prepared baking sheet, spacing 1 inch apart (cookies will not spread). If using cookies as hanging ornaments, push 1 end of drinking straw through dough near top of each cookie; lift straw, then remove small dough round from straw. Gently reroll dough scraps; cut out more cookies. Transfer to same sheet. Bake cookies until light brown, about 11 minutes. Let cool 5 minutes on sheet. Transfer cookies to rack; cool. Repeat with remaining dough pieces, baking 1 sheet of cookies.

Frangelico Parfait

One scoop each of vanilla and butter pecan ice cream. Pour hot fudge and Frangelico over ice cream. Top with whipped cream and chopped nuts.

Frangelico Ice Cream

Pour Frangelico over your favorite ice cream. Top with whipped cream. Garnish with chocolate or nuts if desired.

- 2 teaspoons butter, divided
- 2 tablespoons oil
- 8 ounces boneless, skinless chicken breast, pounded thin
- Salt and pepper to taste
- Flour for dusting
- 3 shiitake mushrooms, sliced
- 6 to 8 pecan halves
- 1/4 cup plus 1 tablespoon Frangelico liqueur
- 2 tablespoons good-quality brown sauce or gravy
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
 
Heat 1 teaspoon butter and oil in a sauté pan. Season chicken breast with salt and pepper. Dust chicken in flour. Sauté chicken in butter-oil, turning 4 minutes into cooking. Immediately after turning chicken, add the mushrooms and pecans and cook until 2 minutes. Pour Frangelico into pan and stir to deglaze. Add remaining butter, brown sauce, honey, mustard and salt and pepper to taste. Reduce, until sauce is smooth.