Left over food ideas: Making the most of your kitchen leftovers can be very effective cost effective. There are ways to recycle and reuse discarded food. "All You" suggested some recipes that you can prepare to make sumptuous desserts.

We listed three from "My Recipes" for you:

1. Cappuccino Custard

Leftover: Egg yolk

Ingredients

2 cups milk

1/2 cup heavy cream

1 stick cinnamon

2 tablespoons instant-coffee granules

3 eggs, plus 3 egg yolks

1/2 cup sugar

1 teaspoon vanilla extract

Hot water, for water bath

Whipped cream, optional

Ground cinnamon, optional

Preparation

Preheat oven to 350°F. Place 6 (6 oz.) custard cups or ramekins in a 13-by-9-inch baking pan.

In a medium saucepan, scald milk, cream and cinnamon stick over medium heat. Whisk in instant-coffee granules. In a medium bowl, combine eggs, yolks and sugar, whisking until bubbly, about 1 minute. Gradually whisk in hot cream mixture and vanilla. Ladle custard into cups, discarding cinnamon stick.

Pour hot water around custard cups to come halfway up sides. Bake until custard is set but jiggly in center, about 30 minutes. Let custards cool in water bath for 20 minutes, then carefully transfer them to a rack and let cool to room temperature, about 40 minutes. Refrigerate custards until cold, about 3 hours. Garnish with whipped cream and cinnamon, if desired.

2. Pound Cake and Fruit Parfaits

Leftover: Pound cake

Ingredients

1 1/2 cups heavy cream, chilled

3 tablespoons sugar

1/2 teaspoon almond extract, optional

6 cups cubed store-bought pound cake (about 2/3 of a 12-oz. loaf)

3 ripe nectarines or peaches, halved, pitted and chopped

1 pint raspberries

Preparation

Combine cream, sugar and almond extract, if desired, in a bowl. With an electric mixer, beat until soft peaks form.

Place a dollop of cream in each of six glasses. Top with 1/4 cup of pound cake cubes, another spoonful of cream and some nectarine chunks and raspberries. Continue alternating layers of cake, cream and fruit until you have used it all. Serve immediately, or cover with plastic and refrigerate for up to 2 hours.

3. Chocolate Meringue Kisses

Leftover: Egg whites

Ingredients

4 large egg whites, at room temperature

1/4 teaspoon cream of tartar

1/2 cup sugar

1/2 cup confectioners' sugar

1/4 cup unsweetened cocoa

Preparation

Preheat oven to 225°F. Line 2 large rimmed cookie sheets with parchment paper.

Place egg whites in a clean dry bowl and beat with an electric mixer on medium-high speed until foamy. Add cream of tartar, increase speed to high and whip until mixture forms soft peaks. Gradually add granulated sugar and continue beating until whites are stiff and shiny.

In a separate bowl, sift confectioners' sugar with cocoa to blend. Working in thirds, sprinkle cocoa mixture over egg whites and gently fold in until thoroughly incorporated. Transfer to a large ziplock bag. Seal bag, pinching out excess air. Snip off a small piece of one bottom corner of bag. Pipe out meringues through hole onto cookie sheets, forming small "kisses," about 2 inches in diameter. Bake for 1 hour, until meringues are firm and dry. Turn oven off and let meringues sit in oven for 15 minutes.

Let meringues cool on sheets on wire racks, then gently peel kisses off parchment paper. Store at room temperature in an airtight container.