Crust
Pre-heat the oven to 350°F.
Wrap the outside of a 9 inch springform pan with a 2¾ inch high sides with foil.
Finely grind cracker crumbs, coconut, almonds and sugar in a processor. Add butter and process until moist crumbs form.
Insert a waxed paper circle or parchment paper to fit on the bottom to help separate the pan from the cake later.
Press the mixture onto the bottom of the waxed paper circle and springform pan and 1 inch up the sides of the pan.
Bake the crust until set and beginning to turn brown. (about 12 minutes) Cool and reduce oven to 325°F.

Filling
With an electric mixer, beat the cream cheese and sugar until smooth. Add eggs, 1 at a time, beating just until blended after each addition.
Mix in coconut extract
Fold in almonds. Transfer the filling to the springform pan inside the cooled crust.
Bake until the cake is puffed and no longer jiggles when shaken, about 1 hour and 15 minutes. Cool completely on a rack (leave in the springform pan).

Glaze
Combine the chocolate chips, whipping cream and vanilla extract in a small sauce pan. Stir over medium low heat until smooth. Cool until the glaze begins to thicken, but can still be poured, about 30 minutes.
Pour the glaze over the cooled cake, spread evenly and chill the entire cake, springform pan and all overnight.

Run a small knife around the sides of the the springform pan to loosen it. Release the pan side and remove the cake.
pull the bottom of the springform pan off by pulling on an edge of the wax or parchment paper and place on a serving plate to cut and serve.

Sprinkle the yeast over the warm milk in a large bowl, stir and let stand about 5 minutes to dissolve. Add the egg, butter, sugar, vanilla, salt and lemon zest and beat until blended; small lumps of butter will dissolve with further mixing. Add 1½ cups flour and beat vigorously until smooth. Add enough of the remaining flour to make a soft but manageable dough.

Turn out onto a lightly floured surface and knead for 2 minutes, then let rest for 10 minutes. Resume kneading for another 7-10 minutes, or until the dough is smooth and elastic, sprinkling on additional flour to keep it from being too sticky.

Place in a greased bowl, cover and let rise until double in bulk.

Punch the dough down and on a floured surface, push, pat and roll it to an 8x16 inch rectangle. Using a sharp knife, cut into strips about ¾ inch wide and 8 inches long.

Form each strip into a loose knot. Let the beignets rise, about 30 minutes.

Heat at least 2 inches of oil to 365º . Fry 3 or 4 beignets at a time, turning them frequently until puffy and golden brown, 2-3 minutes total. Remove with a slotted spoon, drain on paper towels. Sieve a light dusting of powdered sugar over them while still warm.

Toast the sliced almonds in a pan over low heat until they turn slightly toasted, keep them moving every 15 seconds or so, about 5 minutes total. Set aside to cool.

Peel the bananas and slice them ¼ inch thick. In a large skillet, over medium low heat, melt the butter, add in the banana slices and then add the brown sugar. Cook until the banana slices start to loose their shape and integrity, but not mush! Remove from the heat and set aside to cool.

Break up the short bread cookies into ¼ inch chunks, set aside.

Have the jar of fudge at the ready, set aside.

Melt the unsweetened chocolate in the top of a double boiler (I used a small steel bowl in a small skillet with hot water on low heat), as the chocolate melts, start adding in the cocoa powder, a little at a time until it is blended well with the melted chocolate. Whisk in the milk, a little at a time, until it is well blended. Add the shot of espresso, mix well. Remove from heat and let cool.

In a large bowl whisk the eggs until light and fluffy, about 2 minutes. Now whisk in the sugar a little at a time until all the sugar is incorporated.
Pour in the cream and vanilla and whisk to blend.

Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold. About 1-3 hours.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
When the mixture in the machine is almost to the point you want your ice cream at, add the extras in, the banana mixture, fudge, marshmallows, toasted almond slices and short bread pieces. Let the machine run another 2-4 minutes and transfer to a freezer container or two, minus a taste tester teaspoon... err tablespoon worth!

In my case, once I added the fudge, cookie pieces, marshmallows, almonds and bananas in the machine's drum, it wouldn't turn, so if this happens to you, just turn off the machine remove the blade/agitator and pour into your final freezer container and give it a brief hand mixing to your liking, like a swirl or in my case I made a zig-zag pattern.

In a mixer, dissolve the salt into the hot water. Allow to cool.
Add remaining ingredients and whip on medium speed until super fluffy.

Using a small pairing knife, cut out a small tunnel in the top center of the cupcake, fill with the creme filling.
You can then either plug the top hole with the cake you cut out or frost the top of the cake with a nice butter creme icing. Or try this mocha icing!

Mix all ingredients together in a large bowl or using an electric mixer.

Juice the oranges, strain the juice in to a small sauce pan, add the sugar, corn starch and the egg, whisk together and turn the heat on medium/low and keep whisking until the mixture thickens. Push through a another fine strainer (removes any lumps from unmixed starch or egg proteins), set aside to cool.

Beat the cream until it begins to thicken, then add the vanilla and beat until stiff peaks form.

Once the Orange cream has cooled fold it into the whipped cream. Refrigerate for 2 hours.

In a food processor, pulse several times to combine the all-purpose flour, and 1/2 tsp each salt and sugar.

Add the cold unsalted butter, cut into small pieces. Pulse until mixture resembles coarse meal, with a few pea size pieces remaining.

Add 6 tblsp ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tblsp ice water, 1 tblsp at a time). Do not overmix.

Turn out onto work surface; knead once or twice, until dough comes together. Split the dough into 3 equal pieces. Flatten each piece of dough into a disk, wrap in plastic, and refrigerate at least 1 hour.

Place the dough on a floured piece of parchment or waxed paper. Using the knuckles of your hand, press edges of dough to help prevent cracking when you roll it out. Repeat for each piece of dough.

Roll the dough to a 14-inch round. Using parchment paper, lift and wrap the dough around the rolling pin, being careful to unroll over a 9-inch pie plate. Fit it into the bottom and along the sides of the plate, being careful not to stretch or tear dough. Repeat for each piece of dough.

With a paring knife, trim the dough 1" over the plate then fold under and seal to form a rim. Crimp the rim with a fork or your fingertips. Prick bottom of pie dough all over with a fork. Repeat for each piece of dough. Refrigerate for 1 hour.

Boil or bake potatoes until tender.

Remove the skin and discard, place in a mixer and blend until smooth.

Pre-heat oven to 365˚F.

Add the melted butter, sugar, nutmeg, cinnamon, and salt. Combine well.

Add the eggs, one at a time and mix well in between each egg.
Add the flour, buttermilk, vanilla, lemon extract and mix well.

Fill each of your pies with 1/3 of the pie filling.
Bake for about 1 hour or until the center of the pie is set.