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A
to Z
Recipes
November
10, 2010
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your
Wednesday edition of A to Z Recipes
Newsletter. It's that
time of year when we start hoarding spices and baking supplies when we
go to the grocery store. Like me you may be feeling that pumpkin
pie spices and cookie sprinkles will become a rarity in even another
week or so. I'm not sure I'll be able to get much baking done this
Thanksgiving but I'm hopeful for Christmas. And it seems everyone is
having a get-together and we will need to have goodies to bring along.
As a matter of fact, I found a perfect must-try recipe in today's
offerings. My heart-felt thanks go out to Patricia in
Charlevoix, MI for her wonderful issue today!
A discussion was had during our last a2z annual gathering. The location
has been decided (shh! it's a secret!) and I'm in the process of
checking out rentals and possible activities for the group. I will keep
you posted and announce the location and definite dates very soon (at
this time we're looking at the week of October 8-14, 2011). We will
take a count of interested parties and finalize the deal (many better
rentals are already taken!). In addition to a house for the group, I
will also find hotels/motels for those interested in joining in but not
staying at the house we rent. We've all found that staying at a lovely
rental house and preparing-eating our meals together is far cheaper
(and better!) than the price of a hotel and eating all meals in
restaurants.
The current Monthly Theme
topic is Sensational
Salads. Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes.
We'll see you here again on Sunday, God willing. Here's our pal, Patricia in
Charlevoix, MI (currently 'wintering' in Mesa, AZ) with a
fabulous issue that will totally keep your eyes open for hours!
I
am a coffee
drinker, strong and black, several cups a day, and, with one exception,
have not used coffee for cooking. My mother-in-law, bless her
good-natured English heart, made really great-tasting "coffee ham" - I
followed her recipe, YUCK, sure didn't taste the same – must have been
the brand of coffee!!!! and, that was the first and last of being a MIL
copycat. Looking around, it was quite surprising to discover the many
ways of using coffee and to read some really great sounding recipes.
Each and every one "good to the last drop."
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Legend of the dancing goats - According to legend,
Kaladi, a Ethiopian
goat herder noticed a strange occurrence with his flock. When they
nibbled on bright red berries from the bunna bush, they would become
highly excited and jump about, as if dancing. The goat herder picked
some of the berries and took them to the local holy man who quickly
threw them in the fire as a sign of disapproval. From the fire came a
fragrant aroma and the monk quickly raked the roasted berries from the
fire and placed them in water. Thus the first cup of coffee was born.
* * *
Chock Full o'Nuts returned to the city of Manhattan in early Sept. The
old style restaurant will once again feature whole wheat donuts, nut
and cream cheese sandwiches, grilled hot dogs and split pea soup along
with their coffee.
“It finally dawned on us that we were missing the heritage, and that we
really needed to get back to the roots of what Chock was really
well-known for,” said Jim LaGanke, a vice president of the company,
which has continued to sell its self-proclaimed “heavenly coffee” in
stores.
Chock Full o’Nuts began as a nut shop in 1926 and became a coffee shop
chain during the Depression.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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COFFEE TEST
Imagine yourself with a friend at a coffee bar. Your friend has just
ordered a cappuccino, which you were thinking of ordering. So what
would you do now?
A) "I'll have the same."
B) "Me too."
C) "Make that two."
D) "I'll have an ice tea."(Or any other completely different drink.)
E) "Cappuccino."
Pick your answer, then scroll down for what each statement means.
"I'll have the
same."
You are a very easy going person. You rarely refuse your friends when
they come to you for help. Occasionally, it may be more wise for you to
say "NO" sometimes. This might save you from unnecessary trouble.
"Me too."
You are an indecisive person. And the reason for that might be because
you think more than others! Sometimes you should just go for it,
otherwise, you might find yourself missing out on a lot of
opportunities that would eventually lead you to success.
"Make that two."
You have a strong will. You want to be in control of others. Although
you do not show this, you have a hidden desire to be better than
everyone who surrounds you.
"I'll have an ice
tea."
(Or any other completely different drink.)
You are extremely competitive and not afraid to show it. You will never
settle for second best. However, you should be careful of your actions,
as others may feel uncomfortable because of your stubborn nature to win
at all costs.
"Cappuccino."
Stubborn is the best word to describe you. You will not give in to
anything once your mind is set. You live by your own rules, and to heck
with the consequences. But to many people, you are just a hard-headed
person with little consideration to others.
A morning without coffee is like sleep.
~Author Unknown
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
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Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Do you remember the uproar when restaurants began
to charge $1 for a
cup of coffee?? Imagine the shock when a pound of coffee went to
$60.00.That was in 1864 and President Lincoln had blockaded Confederate
seaports.
During the Civil War, coffee recipes were by weight - one ounce of
coffee to 3/4 pint of boiling water. Life in the military was certainly
not a gourmet experience. Camp cooks usually made inferior coffee using
the same pots that had cooked meat and potatoes and then used to wash
clothes. Those in the field would hunker down at the end of the day,
kindle a fire and boil water in his tin "mucket". He then boiled the
daily ration of coffee and sugar to the desired strength. Those who
preferred milk in their coffee could purchase condensed milk or if
fortunate, receive it in packages from home. Often they would get milk
from the army's dairy herd, even from stray cows that wandered the area.
As coffee became almost impossible to find or buy, substitutes were
developed. Sweet potato coffee, carrot coffee, ripe acorns and rye
coffee were just a few of the creative ideas. Dandelion coffee
directions were to cut the roots into small pieces, roast in the oven
until brown and crisp as coffee and grind. Peanut coffee called for 1/2
cup of peanuts, 1/2 cup wheat or rye and 1/2 cup cow peas. Roast all to
a rich brown coffee brown; grind and make as for Postum.
MEMPHIS DAILY APPEAL
[MEMPHIS, TN],
November 10, 1861, p. 1, c. 3
Coffee.—In these war times it is quite an object to make economical
investments in this article, but aside from this, the coffee that you
can make from this recipe will be found far superior to the very best
you can get anywhere, either North or South, and those who give it a
fair trial will be unwilling to go back even to the best Java.
Take sweet potatoes and after peeling them, cut them up into small
pieces about the size of the joint in your little finger, dry them
either in the sun or by the fire, (sun dried probably the best,) and
then parch and grind the same as coffee. Take two-thirds of this to
one-third of coffee to a making.
Try it, not particularly for the economy, but for its superiority over
any coffee you ever tasted.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Sensational
Salads"
In this month's theme
topic of "Sensational Salads"
we are looking for recipes for some sensational salads. I am
thinking of maybe some mixed green salads with dressings, vegetable and
potato salad
recipes, some daring oriental salads, and maybe some nice fruit salads
tossed in for good measure! I hope you will participate in
making this a great monthly
theme issue! Be sure to use the Monthly Theme links for your
submissions so I'll know where you'd like
them posted, ok?
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of
"Sensational Salads".
We will collect them the remainder of this and next month and post them
on the
first Sunday of December. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please
use this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Sensational
Salads".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Sensational
Salads" has a deadline of
November 30, 2010,
and will be posted on December 5, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Sensational
Salads". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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OH THOSE BLONDES
A blonde goes to a restaurant, buys a coffee and sits down to drink it.
She looks on the side of her cup and finds a peel-off prize. She pull
off the tab and yells, "I WON! I WON! I WON a motor home; I WON a motor
home!"
The waitress runs over and says, "That's impossible. The biggest prize
given away was a mini van!"
The blonde replies, "No. I WON A motor home, I WON a motor home!" By
this time the manager makes his way over to the table and says, "You
couldn't possibly have won a motor home because we didn't have that as
a prize!"
Again the blonde says, "No, no mistake, I WON a motor home, I WON a
motor home!" The blonde hands the prize ticket to the manager and he
reads, "WIN A BAGEL."
LINDA AND JILL
were chatting
over coffee.
Said Linda, "I've been experiencing a strange and painful side effect
from coffee. I'm fine when I drink it black, but if I use cream, or
sugar, or both, I get a stabbing pain in one eye."
Linda took a sip of her coffee. "Oww!" she cried. "There it goes again!"
Said Jill, "Take the spoon out of the cup
A BLONDE was
recently hired at
an office. Her first task was to go out for coffee.
Eager to do well her first day on the job, she grabbed a large thermos
and hurried to a nearby coffee shop.
She held up the thermos and the coffee shop worker quickly came over to
take her order.
"Is this big enough to hold six cups of coffee?" the blonde asked.
The coffee shop worker looked at the thermos, hesitated a few seconds,
then finally replied, "Yeah. It looks like about six cups to me."
"Oh good!" the blonde sighed in relief. "Then give me two regular, two
black, and two decaf."
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
SLOW COOKER BEEF
STEW
Thank you, Sue
1 pound beef for stew, cut into 1-inch cubes
Ground black pepper
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
3 large onions, chopped (about 3 cups)
12 small red potatoes, cut into quarters
2 medium carrots, sliced (about 1 cup)
4 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme
leaves, crushed
2 tablespoons tomato paste
1 1/2 teaspoons instant coffee crystals
4 cups beef broth
Sour cream (optional)
Chopped green onion (optional)
Season the beef with black pepper and coat with the flour. Heat the oil
in a 12-inch skillet over medium-high heat. Add the beef and cook until
it's well browned. Place the onions, potatoes, carrots, garlic and
thyme in a 3 1/2-quart slow cooker. Top with the beef. Mix the tomato
paste, coffee and 1 cup of the broth. Pour the coffee mixture and the
remaining broth into the slow cooker. Cover and cook on LOW 8 to 10
hours or until it's done. Serve with the sour cream and chopped green
onions, if desired.
BLACK MAGIC RIBS
2 cups Pace® Picante Sauce
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons molasses
2 tablespoons ground coffee beans
2 tablespoons unsweetened cocoa powder
2 cloves garlic, minced
4 pounds pork spareribs
2 green onions, finely chopped (about 1/4 cup)
Stir the Picante sauce, Worcestershire, vinegar, molasses, coffee,
cocoa powder and garlic in a medium bowl. Pour half the marinade into a
3-quart shallow baking dish. Add the ribs and turn to coat. Cover and
refrigerate for 12 hours. Cover and refrigerate the remaining Picante
sauce mixture. Lightly oil the grill rack. Heat the grill to medium
with the grill set up for indirect cooking. Grill for 3 to 4 hours or
until the ribs are fork-tender, turning and basting often with the
marinade. Heat the reserved Picante sauce mixture in a 1-quart saucepan
over medium heat to a boil. Serve the sauce with the ribs and garnish
with the onions.
CARAMEL AND COCONUT
CREPES
3 flour tortillas
1 cups caramel
4 tablespoons rum
1/3 cup coconut
4 cups (1 quart) coffee ice cream
In a frying pan, melt the caramel and add the rum. Boil for 5 minutes;
dip the tortillas (one at a time) to cover in the caramel. Place two
tortillas, folded into four parts on each plate, and add a scoop of
coffee ice cream. Sprinkle with shredded coconut.
MOCHACCINO BUNDLES
1 package puff pastry sheets (2 sheets)
1 cup sweetened condensed milk
2 squares (1 oz. each) unsweetened chocolate
2 teaspoons instant coffee powder
40 miniature marshmallows (about 1/2 cup)
Confectioners' sugar
Thaw pastry sheets at room temperature for 30 min. Preheat oven to 400
degs. Heat condensed milk, chocolate and coffee in saucepan until
chocolate melts. Cool to room temperature. Unfold pastry sheets on
lightly floured surface. Roll each sheet into 12" square and cut each
into 4 (6") squares. Place 2 tablespoons chocolate mixture in center of
each square. Top each with 5 marshmallows. Brush edges of squares with
water. Fold corners to center on top of filling and twist tightly to
seal. Fan out corners. Place on baking sheet. Bake 20 min. or until
golden. Let cool. Sprinkle with confectioners' sugar.
COFFEE HAM
Thank you, Mable
4 (1/2-inch-thick) slices ham
4 tablespoons butter
1 tablespoon packed brown sugar
1 cup brewed black coffee, cold
1 tablespoon flour
Place butter in a large skillet and place over medium heat. When butter
foams, add ham slices. Cook until nicely browned on both sides. Remove
ham to plate and cover with foil to keep warm. Add brown sugar to pan,
stirring until dissolved. Place coffee in a jar with a tight fitting
cover and add flour. Shake vigorously to remove lumps then add to pan.
Bring to a boil and stir until gravy thickens. Reduce heat and cook
another 3 to 4 minutes. Return ham slices to pan to re-warm and slather
with gravy.
POTATO CAKES WITH
CREAM COFFEE GRAVY
1 1/2 pounds baking potatoes
1/4 cup chopped green onion
3 tablespoons all-purpose flour
1 egg, beaten
2 tablespoons vegetable oil, divided
1 1/2 cups diced ham
1 tablespoon butter or margarine
2 cups water
1 (2.75-ounce) package country gravy mix
1/2 cup cold coffee
Peel and shred potatoes; squeeze potatoes between paper towels to
remove excess moisture. In bowl, combine potatoes, green onion, flour,
and egg; mix well. In large nonstick skillet, heat 2 teaspoons oil.
Drop potato mixture by 1/4 cupfuls into skillet. Using the back of a
spoon or fork, gently press mixture into small rounds. Fry until golden
brown on both sides, turning once. Using a slotted spoon, remove potato
cakes from skillet; set aside. Repeat as necessary with remaining
potato mixture. In skillet, sauté ham in butter until lightly browned.
Add water to skillet and bring mixture to a boil. Combine gravy mix and
coffee; whisk until smooth. Add gravy mixture to skillet, stirring
until smooth. Cook, stirring constantly, until thickened. To serve,
spoon gravy mixture over potato cakes.
NJ CHOCOLATE CAKE
Thank you, Nora
2 cups flour
2 cups sugar
1 teaspoon baking powder
1 cup cocoa, divided
1/2 teaspoon salt
2 teaspoons soda
1/2 cup cooking oil
2 eggs beaten
1 cup coffee, strong and black
1 1/2 cup milk, divided
2 teaspoons vanilla, divided
4 cups confectioners sugar
1/4 cup butter
1/2 cup peanut butter
Combine flour, sugar, baking powder, 3/4 cup cocoa, salt and soda. Mix
oil, eggs, coffee, 1 cup milk and 1teaspoon vanilla in separate bowl.
Combine mixtures; mix well. Pour into 2 greased 9" layer cake pans.
Bake at 350 degs for 25 to 30 minutes. Cool cake layers.
Mix 1/4 cup cocoa with confectioners sugar. Cream half the cocoa
mixture with butter until smooth. Blend in 1 teaspoon vanilla and 1/4
cup milk; mix well. Add remaining milk. Beat to desired spreading
consistency, adding additional milk if necessary. Add peanut butter.
Whip until mixture is smooth. Frost cooled cake.
COFFEE BUTTERMILK
CAKE
Thank you, Maggie
5 eggs, separated
1 cup butter
2 1/2 cups sugar
1 cup buttermilk
5 teaspoons coffee
3 cups flour
1 teaspoon baking powder
1 teaspoon soda
4 teaspoons cocoa
1 teaspoon salt
2 teaspoon vanilla extract
Beat egg yolks in large mixer bowl. Add remaining ingredients, except
egg whites; mix well. Beat white stiffly and fold into mixture. Pour
into 5 greased and floured cake pans. Bake at 350 degs 15 to 20 minutes
- cool.
ICING
1/2 cup butter
1 egg
3 teaspoons coffee
2 teaspoons cocoa
Dash of salt
1 teaspoon vanilla extract
1 pound confectioners sugar
Pecans
Place all but sugar and pecans in mixed bowl. Add sugar gradually until
it reaches spreading consistency. If necessary, add small amount of
cream - with care not to get too thin. Spread between layers and on top
of cake. Garnish with pecans if desired.
JAVA SHAKE
1 cup of your favorite coffee, extra strong
3 tablespoons chocolate syrup
5 cups of vanilla ice cream
Blend coffee, syrup and ice cream in blender until well mixed. For best
results pour into chilled glasses, let stand a minute. Top with whipped
cream and serve.
Makes 2 tall or 4 short servings
CHUCK WAGON CHILI
CASSEROLE
2 slices bacon
3/4 pound beef stew, cubed
1 medium onion, chopped
1/2 teaspoon salt
1 can (8 ounce) tomato sauce
1 small can sliced mushrooms, drained
1/4 cup coffee
Dash of garlic powder
1/4 teaspoon basil
1 can (16 ounce) kidney beans
Fry bacon until crisp. Drain, reserving 2 tablespoons drippings. Pour
reserved drippings into baking dish; add beef. Bake, covered, at 400
degs. for 20 minutes. Add onion, salt and 1/4 cup water. Bake, covered
at 350 degs. for 1 hour. Add sauce, mushrooms, coffee, garlic, basil
and beans, mix well. Bake uncovered for 1 hour longer.
CHOCOLATE JUMBLES
Thank you, Agnes
1 cup shortening
1 cup sugar
2 egg yolks
1 cup molasses
4 1/2 cup flour
3 teaspoons soda
1 teaspoon salt
1 teaspoon cinnamon
3 squares chocolate
2/3 cold coffee
Cream shortening and sugar, add egg yolks and molasses. Combine dry
ingredients in bowl. Melt chocolate, cool slightly. Combine mixtures
together, alternately with coffee. Let stand over night. Roll out on
floured board. Cut into desired shapes. Place on cookie sheet. Bake at
375 degs for 10 to 12 minutes. If desired, frost.
COFFEE BARS
1/4 cup shortening
1 cup brown sugar, firmly packed
1 egg
1 1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon cinnamon
1/2 cup hot coffee
1/2 cup raisins
1/4 cup nuts, optional
Cream shortening and brown sugar. Add egg. Sift dry ingredients
together and add to creamed mixture, alternately with coffee. Add
raisins and nuts. Pour into 10 1/2 x 15 1/2" pan. Bake at 350 degs for
15 to 20 minutes. Frost and cut into squares.
Basic Confectioners
Frosting
1 cup confectioners sugar
1 tablespoon milk
1/2 teaspoon vanilla
Place sugar, vanilla and half the milk in bowl, mix together. Add
remaining milk gradually until mix reaches consistency desired.
MARGIE'S COFFEE PIE
2 tablespoons instant coffee (dissolved in 1/2 cup boiling water)
1 envelope Knox gelatin(softened in 1/4 cup cold water)
3 egg yolks
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
3 egg whites
1/2 cup sugar
1 cooked pie crust
Whip cream
Dark chocolate bar, shredded into curls
Dissolve coffee in 1/2 cup boiling water and gelatin in 1/4 cup cold
water. Mix together and set aside to cool. Beat egg yolks until thick,
add sugar, salt and vanilla, then add to coffee/gelatin mixture, set
aside. Beat the egg whites until stiff, gradually beat in 1/2 cup
sugar. Fold into the coffee mixture. Pour into cooled pie crust, chill
until firm then cover with whipped cream and garnish with dark
chocolate curls.
ONE PAN APPLE CAKE
1 cup hot coffee
1 cup raisins
2 cups all-purpose flour
1 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon cloves
1 teaspoon soda
8 teaspoons baking powder
1 cup chopped, peeled apples
3/4 cups chopped nuts
1 tablespoon vanilla
2 tablespoons vinegar
6 tablespoons oil
2 eggs
Pour hot coffee over raisins. Let stand until raisins plump. Drain,
reserving coffee. Sift dry ingredients into 9x13" baking pan. Stir
apples, nuts and raisins into flour. Make 3 groves in mixture. Place
vanilla in 1 grove, vinegar in the second, oil in the third. Break eggs
over this mixture. Pour reserved coffee over batter, stir well. Bake at
350 degs for 35 minutes or until cake tests done.
MOCHA FROSTING
1 box confectioners sugar
1 egg, beaten
1 stick butter, softened
1 teaspoon vanilla
3 tablespoons strong coffee
Combine all ingredients, mix well.
MYSTERY MOCHA CAKE
1 1/4 cup sugar, divided
1 cup sifted all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 square unsweetened chocolate
2 tablespoons butter
1/2 cup milk
1 teaspoon vanilla
1/2 cup chopped nuts
1/2 cup brown sugar, firmly packed
4 tablespoons cocoa
1 cup cold coffee
Sift 3/4 cup sugar, flour, baking powder, and salt together in large
mixer bowl. Melt chocolate and butter together in double boiler over
hot water Add to first mixture, blend well. Combine milk and vanilla.
Add to batter, mix well. Stir in nuts. Pour into greased 9" square
baking pan. Combine brown sugar, remaining 1/2 cup sugar and cocoa.
Sprinkle over batter. Pour coffee over top. Bake n 350 deg oven for 40
minutes. Serve warm or cold. If desired, garnish with whipped cream.
MUD PIE
Thank you, Betty
1/2 package chocolate wafers
1/2 cube butter, melted
1 gallon coffee ice cream
1 1/2 cup fudge sauce
Whipped cream
Almonds
Crush wafers and add butter. Mix well. Press into 9 inch pie plate.
Cover with soft coffee ice cream. Place in freezer until ice cream is
firm. Top with cold fudge sauce. Freeze approximately 10 house. Slice
into eight portions and serve on chilled dessert plates. Top with
whipped cream and slivered almonds.
COFFEE MEATBALLS
1 pound ground beef, lean
1/4 cup chopped onion
1 egg
Crumbled bread
1 package brown gravy mix
3 tablespoons Worcestershire sauce
Pepper to taste
Onion powder to taste
Garlic powder to taste
Cajun spice to taste
Tabasco sauce
1/2 cup beef bouillon
1/2 cup strong black coffee
3 tablespoons oil
Place all ingredients place gravy mix, coffee and bouillon in a bowl
and mix thoroughly by hand. Form meatballs and brown in oil in saute
pan. Place in casserole dish. Put bouillon in pan and bring to a boil,
add coffee and pour over meatballs. Make gravy and pour over mixture in
casserole dish. Bake at 350 degs for 30-40 minutes.
CHOCO-MOCHO CHIP
COOKIES
Thank you, Helen
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon baking powder
1 teaspoon salt
2 cups flour
1 teaspoon baking soda
2 tablespoons black coffee
1 cup Corn Flakes or Rice Krispies
1 cup oatmeal
1 package (12 ounce) chocolate chips
Cream shortening with sugars. Add eggs, baking powder, salt and flour.
Dissolve the baking soda with the coffee, then add to the dough. Mix in
cereal, oatmeal and chips. Drop by teaspoonful on cookie sheet. Bake at
350 degs for approximately 15 minutes.
PAPA'S DISH
Thank you, Barbara
1 pound ground beef
1 medium onion, chopped
3-4 stalks celery, chopped
4 large potatoes, cubed
2 cans vegetable soup
1/4 cup strong, black coffee
6 pats butter
Brown ground beef with onion and celery. Place in bottom of 10 inch
round or square pan. Cover with raw potatoes. Pour soup over potatoes,
then black coffee. Place butter pats evenly over all and bake in 350
deg oven, uncovered, for 1 1/2 to 2 hours.
ICE CREAM PIE
1 egg white
1/4 teaspoon salt
1/4 cup sugar
1 1/2 cup chopped walnuts
11 ounce vanilla ice cream
29 ounces coffee ice cream
Caramel/butterscotch topping
Beat egg white with salt until stiff but not dry. Gradually beat in
sugar. Fold in chopped walnuts. Turned into 9" buttered pie plate.
Spread evenly on bottom and sides, but not rim. Bake at 400 degs for
10-12 minutes. Chill in freezer. In chilled pie shell, layer coffee ice
cream, then vanilla. Repeat to fill pie shell. Freeze. Heat topping,
pour over ice cream slices. Serve immediately.
COFFEE MEATLOAF SAUCE
Thank you, Jane
Create your favorite meatloaf and then:
For the sauce add a tablespoon of instant coffee to a quarter cup of
water and half-cup of ketchup with a quarter cup of a favorite dry red
and equal amount of Worcestershire sauce. Two tablespoons of vinegar,
an ounce of margarine and two tablespoons of lemon juice with some
brown sugar complete the mixture. After the meat has cooked for 30
minutes, add the sauce and bake 45 minutes more at 375 degs.
BLACK JACK BBQ SAUCE
1 cup strong black coffee
1 cup Worcestershire sauce
1 cup ketchup
1/2 cup cider vinegar
1/2 cup brown sugar
3 tablespoons chili powder
2 teaspoons salt
2 cups chopped onion
6 cloves of garlic, minced.
Combine all ingredients in a saucepan and simmer for 25 minutes over
medium heat. Puree in a blender or processor. Refrigerate between uses
- 5 cups.
COFFEE WITH A KICK
Mexican Coffee recipe
Fresh, drip coffee
1 once of white Tequila
1 ounce Cacao liqueur/syrup
Whipped cream
In a daquiri glass, pour the shot of tequila first, then pour the hot
coffee. Leave enough room at the top for plenty of whipped cream. Spray
a mound of canned whipped cream, then slowly drizzle pour a shot of
Cacao liqueur on top.
Irish Coffee recipe
1 1/2 ounce Irish whiskey
1 teaspoon brown sugar
6 ounce hot coffee
Heavy cream
Combine whiskey, sugar and coffee in a mug and stir to dissolve. Float
cold cream gently on top. Do not mix.
Cafe Brulot (hot)
3 cups Louisiana coffee with chicory
1/2 cup orange flavored liquor
1/4 cup brandy
1 tablespoon brown sugar
1 cinnamon stick
5 whole cloves
1 orange rind – slivered thinly
1 lemon rind – slivered thinly
Place sugar, cinnamon, cloves and rinds in a skillet, heat until sugar
begins to dissolve. Add orange liquor and brandy, continue to heat.
When hot, fill a metal ladle with liquid, and carefully ignite.
Carefully add back to skillet, to ignite liquid in skillet. After Flame
goes out, add coffee. Continue to heat, When hot, serve.
Northern Coffee
1/2 cup pure maple syrup
1/2 cup Rye whiskey
3 cups hot, very strong coffee
1 cup whipping cream
1 dash cinnamon
Whip maple syrup and whipped cream together until it makes stiff peaks.
Add coffee and whiskey to 4 cups, spoon whipped topping on top,
sprinkle with cinnamon to taste.
MUSHROOM QUICHE
Thank you, Mary
Dough:
2 cups all purpose flour
1/4 cup butter
1/4 cup shortening
Water
Filling:
2 tablespoons butter
1 1/2 cups sliced mushrooms
6 medium sized potatoes
3 green onions, chopped
5 large eggs, beaten
1 cup plain yogurt
3/4 cup of strong black coffee
2 tablespoons of cream
Salt & Pepper to taste
Sift flour and cut in the butter and shortening until the mixture
resembles bread crumbs. Mix in enough water to make a firm dough. Chill
in the refrigerator for 30 minutes. Melt butter in a frying pan; add
mushrooms and saute lightly, add potatoes, stirring for 1 minute.
Remove from the heat and allow to cool.
Roll out dough thinly and line a 8" quiche pan. Spread the mushroom
& potato mixture in the quiche pan and sprinkle with green onions.
Beat the eggs with yogurt, cream and coffee. Salt & Pepper to
taste. Pour the mixture over the mushrooms and potatoes. Bake in
preheated 350 deg. oven for 45 minutes. Serves 6-8
TROUT HOOKED ON
CAFFEINE
4 medium sized Trout, cleaned
Salt & Pepper
4 cups medium strength coffee
Fish Sauce:
2 tablespoons butter
1 tablespoon flour
2 tablespoons light cream
3/4 cup of milk
Season trout with salt & pepper. Place in shallow dish in one
layer. Cover with coffee. Bake in preheated, 350 deg oven, for 30
minutes. Pour off 1 1/4 cups of the cooking liquid and reserve. Melt
butter in a small saucepan, then stir in the flour and cook for one
minute. Add reserved cooking liquid, cream and milk. Bring to a boil,
stirring well. Serves 4.
COFFEE CARAMEL
6 tablespoons sugar
3 tablespoons hot, strong coffee
2 1/2 cups milk
2 eggs, beaten
Whipping cream
Place 1 1/4 cup of the sugar in a saucepan and melt over low heat,
stirring constantly with a wooden spoon. When the sugar is a pale brown
in color, quickly and carefully stir in one tablespoon of coffee. Pour
into 1 quart baking dish. Whisk milk, eggs, remaining coffee and sugar.
Strain into the dish. Place dish in a roasting pan and add enough hot
water to come up half the sides of the dish (double boiler). Bake for 1
hour in 325 deg preheated oven, and cool. Serve with whipping cream.
COFFEE CHICKEN SALAD
Sauce Ingredients:
1 cup chopped onions
¼ cup minced garlic
2 cups brewed coffee
3 slices bacon, diced
1 jalapeno pepper, finely chopped
1 tsp cumin
1 tablespoon chipotle chilies in adobo
¼ cup packed brown sugar
¾ cup red wine vinegar
1 cup ketchup
1 cup diced tomatoes
Salad Ingredients:
6 skinless, boneless chicken breasts
6 cups torn, mixed salad greens
2 medium tomatoes, chopped
1 ½ cup shredded cheese of your choice
1 small red bell pepper, cut into strips
1 can whole kernel corn, drained
½ cup canned black beans, rinsed and drained
2 green onions, thinly sliced
In a 4 qt pot, render bacon over medium heat. Add onion, garlic, and
jalapeno, sautéing until onion is translucent. Add remaining
ingredients, simmering slowly over low heat for 3 hours, until sauce
thickens. Brush both sides of chicken with sauce and grill until
thoroughly cooked.
Combine all other salad ingredients in a bowl and distribute evenly in
bowls or on plates. Cut chicken into thick strips and add to top of
salad. Drizzle with additional barbeque sauce and/or the salad dressing
of your choice.
PEPPER COFFEE
BARBEQUE (Surf or Turf)
Perfect for a barbeque or any other summer gathering, this zesty
marinade is versatile enough for steak, tuna, or salmon.
Coarse ground coffee beans
Coarse ground black pepper
Olive Oil
For Steak: Worcestershire sauce & garlic powder
For Tuna or Salmon: Lemon juice & dill
Ingredient amounts will vary according to your preference and the
quantity of meat/fish you will be preparing. To start, create a 1/3 cup
ground coffee, 2/3 cup ground pepper mixture.
For Steak:
Coat the steak in olive oil and Worcestershire sauce. Season with
garlic powder and coat heavily with the coffee/pepper mixture. Allow to
sit for at least 30 minutes before grilling.
For Tuna or Salmon:
Coat fish with olive oil and lemon juice. Season with dill and coat
heavily with the coffee/pepper mixture. Allow to sit for at least 30
minutes before grilling.
Source: Courtesy of ineedcoffee.com
BEEF AND CHEESE
TORTILLA CASSEROLE
Thank you, Barb
2 pounds lean ground beef
1 medium onion, chopped
2 teaspoons instant coffee
1 teaspoon salt
3 teaspoons chili powder
¼ teaspoon pepper
4 cans ( 8 ounce)tomato sauce
12 corn tortillas
1 package (3 ounce) cream cheese
½ cup water
2 cups longhorn or other yellow cheese (grated)
12 ripe olives, pitted and sliced
Brown meat and onion in skillet. Add coffee, salt, chili powder,
pepper and 2 cans tomato sauce. Spread each tortilla with cream cheese
(use it all). Place ¼ cup meat on tortilla and fold. Place in greased
9x13 dish. Pour remaining mixture into spaces. Pour last 1 to 2 cans of
sauce and ½ cup water (2 cans for moister casserole). Sprinkle with
cheese and sliced olives. Cover with foil and bake in 375 deg oven for
25 minutes. Serves 6
COFFEE CHILLI
1 cup dried red beans
1 cup extra-strength coffee
2 tablespoons vegetable oil
½ cup chopped onion
3 cloves garlic, finely chopped
2 pounds top sirloin steak, cut into ½ inch cubes
1 ½ tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon freshly ground pepper
1 can (14 ½ oz) tomato puree or crushed peeled tomatoes
1 cup beef broth salt to taste
Sour cream for garnish
Grated cheese for garnish
In a mixing bowl, cover the red beans with ¾ cup coffee. Soak overnight.
In a deep casserole, heat 1 tablespoon of oil and sate the onion and
garlic over medium heat until soft, about 10 minutes. Set them to one
side, add the remaining tablespoon of oil, and brown the steak cubes.
Add the remaining ¼ cup of coffee, spices and tomatoes to the
casserole. Bring to a boil, stir well, allow to simmer for 10 minutes.
Add the beef broth and the drained beans to the casserole and bring to
a boil over medium heat. Reduce the heat and simmer for 1 hour. Season
with salt.
To serve, ladle, chili into individual bowls and top with the sour
cream and grated cheese. Serves 4-6
COFFEE GLAZED HAM
7 pound fully cooked smoked ham
½ cup brown sugar
¼ cup maple-flavor pancake syrup
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon instant coffee granules
1 tablespoon dry mustard
Have ready a shallow roasting pan fitted with a sturdy metal rack.
Cut rind off ham to expose fat. Place ham on rack and cover loosely
with foil. Bake for 1 hour and 15 minutes at 325 degs. Stir rest of
ingredients together until coffee dissolves. Brush on ham. Bake
uncovered for 40-60 minutes long, brushing twice with glaze. Let ham
rest 15 minutes before slicing and then serving.
COFFEE PORK CHOPS
6 pork chops
3 tablespoons olive oil
2 garlic cloves, mashed
2 teaspoons parsley
6 ounces red wine
6 ounces strong, black coffee
3 teaspoons honey
Salt and black pepper to taste
Juice and grated pulp of a lemon or lime
Put the chops inside a large, shallow stew pan. Mix remaining
ingredients and plan on top the chops. Let marinate overnight, stirring
every now and then. Remove the chops from the pan, put them under the
grill and turning over until uniformly browned. Place back in pan and
bake in a preheated, 350 deg, oven for 30 minutes. Remove the chops,
and skim the fat off the gravy. Serve with rice.
PEKING ROAST
3 to 5 lb beef roast
Garlic slivers to taste
Onion slivers to taste
8 ounces vinegar
Water
Vegetable oil
16 ounces strong black coffee
Salt and pepper
Insert as much garlic and onion slivers as desired by cutting small
slits in meat and inserting the onion and garlic. Put meat into a bowl
and pour over the vinegar. Add enough water to cover the meat. Cover
and refrigerate for 24 hours, basting meat occasionally.
When ready to roast, drain off liquid and discard. Pat meat dry. Place
meat in a heavy skillet or Dutch oven. Pour over the 2 cups of brewed
coffee and 2 cups of water. Cover and cook over low heat on the stove
top for about 6 hours. Check often and add more water if needed. Season
with salt and pepper 20 minutes before serving.
ORANGE SWEET POTATOES
Thank you, Eva
3 medium sweet potatoes, peeled
4 medium oranges
¼ cup extra-strength coffee
2 tablespoons unsalted butter
½ cup chopped, blanched almonds
2 tablespoons dark rum
1 teaspoon baking powder
¼ cup brown sugar
¼ teaspoon ground cinnamon
2 tablespoons grated orange zest
Salt and pepper to taste
Fresh mint sprigs for garnish
Slivered, blanched almonds for garnish
Cut the sweet potatoes into ½-inch pieces and drop into a pot of
boiling salted water. Cook until just tender, about 15 minutes.
Meanwhile, cut the oranges in half and scoop out the fruit. Discard the
pulp and juice (or save for other uses). Set the orange shells aside.
Remove the cooked potatoes from the heat, drain, and put through a
ricer or place in the bowl and mash with a potato masher. Place the
mashed potatoes in a warmed bowl. Add the coffee, butter, almonds, rum,
baking powder, sugar, cinnamon, and orange zest to the potatoes and mix
thoroughly. Salt and pepper to taste. To serve, mound the sweet potato
mixture in the 8 orange shells. Garnish the filled shells with a sprig
of mint and blanched almonds. Serves 8
CAPPUCINO MUFFINS
2 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
2 teaspoons instant espresso coffee powder (or instant coffee)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup whole milk
1/2 cup butter, melted and cooled
1 egg, slightly beaten
1 teaspoon vanilla extract
Preheat oven to 375 degrees degs. Line muffin tins with papers or
grease liberally.
In a large bowl, whisk together flour, sugar, baking powder, espresso
or instant coffee, salt, cinnamon, and nutmeg. Set aside.
In a medium bowl, mix milk, butter, egg, and vanilla until combined.
Stir milk mixture into flour mixture only until combined. Do not over
mix. Fill muffin cups 3/4 full. Bake 15 to 20 minutes for standard
muffins, 10 to 12 minutes for mini-muffins. Cappuccino muffins freeze
well.
HOMEMADE COFFEE ICE
CREAM
3 cups light cream
1 3/4 cups sugar
3 beaten eggs
1/2 teaspoon salt
1 1/2 teaspoon vanilla
1/4 cup rum or Kahlua
1/2 cup cold strong coffee
1 cup heavy whipping cream
Scald light cream while blending in sugar. Add slowly over beaten eggs
and blend thoroughly. Cook while stirring on top of a double boiler
until thickened, and chill.
COFFEE SPAGHETTI
1 pound ground beef
2 medium onions, finely chopped
2 or 3 cloves garlic, finely minced
2 or 3 tomatoes, chopped
2 tablespoons tomato paste
¾ cup French Roast coffee, freshly brewed
½ pound mushrooms, sliced
2 tablespoons olive oil
Pinch sugar
1 teaspoon oregano
Salt and pepper to taste
½ pound spaghetti
Parmesan cheese, grated
Brown onions and garlic in olive oil. Add ground beef and brown. Add
tomatoes, tomato paste, mushrooms and coffee. Simmer for about 30
minutes, adding water if necessary. Add oregano, salt and pepper. Serve
with spaghetti. Garnish with Parmesan cheese.
COFFEE BURGERS
1 ground ground beef
1/4 cup of crumbled blue cheese
1 heaping tablespoon instant coffee
1 heaping tablespoon chili powder
1 teaspoon Dijon mustard
¼ cup chopped green onions
1 jalapeno pepper, small thinly sliced, seeds removed
¼ cup red or green pepper, chopped
1 tablespoon Worcestershire sauce
Mix all ingredients and from into hamburger patties. Cook on the hot
grill or under broiler. Makes 4 burgers.
Source: Folgers Coffee
CARAMEL CHOCOLATE
FOLGERS® COFFEE
1 cup fresh, regular, brewed Folgers coffee
2 tablespoons Smucker's® Caramel flavored topping
1 tablespoon Smucker's sundae syrup™ Chocolate flavored syrup.
1 to 2 tablespoons cream (optional)
Stir together.
Serve hot.
Source: Folgers Coffee
GLAZED BRUNCH BACON
1 pound thickly sliced smoked bacon
1/4 cup brown sugar
1 teaspoon Folgers® Instant Coffee Crystals granules
1 teaspoon Pillsbury BEST® All-Purpose Flour
1/3 cup very finely chopped pecans
Place the bacon slices in a shallow baking pan. Thoroughly blend
together the sugar, coffee, flour, and pecans. Sprinkle evenly over the
bacon. Bake in a preheated 350° F oven for 25 to 30 minutes or until
crisp and golden brown. Remove from pan onto a paper-towel-lined plate
to drain. Serve warm.
Source: Folgers Coffee
RAISIN BARS WITH
COFFEE GLAZE
Makes 24 bars
2 cups Pillsbury BEST® All-Purpose Flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup dark raisins
1/2 cup golden raisins
1 cup strong, brewed Folgers® coffee
4 ounces softened butter
1/2 cup sugar
2 eggs
1/2 cup molasses
1 cup coarsely chopped walnuts
Coffee Glaze
Coffee Glaze:
1-1/2 cups powdered sugar, sifted
2 tablespoons melted butter
1/2 teaspoon vanilla extract
4 tablespoons hot, strong, brewed Folgers coffee
Preheat oven to 350° F. Sift together the flour, baking soda, baking
powder, salt, and spices. Set aside.
Mix together the raisins in a small bowl. Heat the coffee in a
heatproof glass measuring cup in the microwave to boiling. Pour over
the raisins. Set aside for at least 15 minutes. Meanwhile, cream the
butter and sugar together with the electric mixer. Beat in the eggs,
one at a time, beating well after each addition. Beat in molasses.
Slowly beat in the dry ingredients mixture. Drain the raisins and
discard the coffee. Stir in the raisins and nuts.
Spread the batter in a well-greased 13 x 9 x 2-inch baking pan. Place
in the center of the preheated oven. Bake for 30 minutes or until the
top of the cake springs back when lightly pressed. Cool for a couple of
minutes and then spread the glaze over the top of the cake. Cool
completely before cutting into bars.
Source: Folgers Coffee
STRAWBERRIES AND
CREAM SMOOTHIE
1 cup fresh, regular, brewed Folgers® coffee
1 cup sliced frozen or fresh strawberries
1/4 cup Smucker's® Strawberry Preserves
2 scoops vanilla (or strawberry) ice cream
5 or 6 ice cubes
Pour the hot coffee into a blender jar. Add the strawberries,
preserves, and ice cream. Blend together.
With the blender motor running at the highest speed, drop in the ice
cubes one at a time, and mix until mixture is very cold and frothy.
Pour into one large or two medium-sized glasses and serve immediately.
Source: Folgers Coffee
BLAZING BARBECUE
SAUCE
1 cup tomato ketchup
5 tablespoons butter
1/3 cup Millstone® Bed & Breakfast Blend® coffee, brewed
double-strength
3 tablespoons Worcestershire sauce
1-2 tablespoons pure ground hot chile or crushed red chile
1 tablespoon dark brown sugar, packed
In a 2-quart saucepan, combine ingredients and allow to simmer,
uncovered, over medium heat for 10 to 15 minutes. Set aside or
refrigerate, covered, until ready to barbecue. Great on chicken, pork,
or beef ribs. Adjust the "temperature" of this sauce to your taste by
using more or less chile spice.
Makes 1-1/2 cups sauce
Source: Millstone Coffee Company
MIDNIGHT MARINADE
1/2 cup Worcestershire sauce
1/2 cup strong, brewed Millstone® Coffee cooled (use 1-1/2 Tbsp. per
serving)
1/4 cup vegetable oil
3 tablespoons balsamic vinegar
3 tablespoons dark brown sugar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1 tablespoon minced fresh ginger root
Mix together all ingredients. Place beef in a heavy-duty plastic bag
with reclosable top. Pour in marinade. Seal and chill. Marinate
less-tender cuts 12 or more hours and tender cuts at least 2 hours.
Broil or grill as desired. Makes enough to marinate 2 large flank steaks
Source: Millstone Coffee Company
CHOCOLATE BREAD
PUDDING
1 large loaf day-old French bread, torn into pieces
3 1/2 cups milk
1/2 cup strong, brewed Millstone® Coffee (use 1 1/2 tbsp. per serving)
6 eggs
1-1/2 cups sugar
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate
1 stick butter
Put bread pieces into a large mixing bowl. Heat milk and coffee in a
large glass measuring cup in microwave until bubbles form around edges.
Pour over bread. Allow to soak 1 hour. After bread is soaked, beat eggs
and sugar with an electric mixer until the mixture is thick and light
yellow. Add vanilla. Melt together chocolate and butter in a heavy pan.
(Or on medium power in the microwave - do not overheat.) Whisk together
into a smooth, shiny mixture. Whisk into egg mixture. Pour over bread.
Stir just to mix together. Pour mixture into well-greased 13" x 9" x 2"
baking dish. Bake in preheated 350° F oven for 40 to 45 minutes or
until puffed. Serves 10-12
Source: Millstone Coffee Company
QUICK COFFEE FUDGE
1 pound confectioners' sugar
1/2 cup cocoa
1/4 teaspoon salt
6 tablespoons butter, cut into six pieces
1/4 cup strong, brewed Millstone® Coffee (use 1 1/2 tbsp. per serving)
2 teaspoons vanilla
1 cup chopped pecans
Stir together sugar, cocoa and salt in a heavy saucepan. Add butter and
coffee. Heat over low flame, stirring until butter is melted and
mixture is smooth. Stir in vanilla and nuts. Spread into a buttered 8"
x 8" pan. Chill until set and cut into small squares. Makes 36 pieces
Source: Millstone Coffee Company
MARVELOUS MOCHA
PUDDING
1 package (4 serving) JELL-O Chocolate Instant Pudding
1-1/2 cups milk
1/2 cup Maxwell House Coffee
12 Oreo Chocolate Sandwich Cookies
1-1/2 cups Cool Whip Whipped Topping
Beat pudding mix, milk and coffee in medium bowl with whisk 2 min. or
until well blended. Spoon half the pudding into 4 dessert glasses; top
each with 2 crumbled cookies. Stir COOL WHIP into remaining pudding;
spoon over desserts. Top with remaining whole cookies. 4 servings
Source: Maxwell House Coffee
COFFEE CHEESECAKE PIE
2 packages Philadelphia Cream Cheese
1/2 cup sugar
2 eggs
1/3 cup Maxwell House Coffee
1 Oreo pie crust
1 square Baker's Semi-Sweet Chocolate
Caramel Sauce
Preheat oven to 350°F. Beat cream cheese and sugar in large bowl with
electric mixer on medium speed until well blended. Add eggs and coffee;
mix just until blended. Pour into crust.
Bake 35 to 40 minutes or until center is almost set. Cool completely on
wire rack. Refrigerate at least 3 hours or overnight. Drizzle chocolate
over top of pie. Serve with Caramel Sauce. Garnish with fresh
raspberries and chocolate leaves, if desired. Store leftover pie in
refrigerator. 10 servings
Source: Maxwell House Coffee
BITTERSWEET
CHOCOLATE TRUFFLES
2 tablespoons Maxwell House Instant Coffee
3/4 cup whipping cream
1/4 cup butter or margarine
3 tablespoons sugar
2 packages Baker's Bittersweet Chocolate
1/2 teapsoon vanilla
1/4 cup unsweetened cocoa powder
1/2 cup Baker's Angel Flake Coconut
Add coffee granules to cream in large microwaveable bowl; stir until
coffee is completely dissolved. Add butter and sugar; mix well.
Microwave on HIGH 3 min. or until mixture comes to full boil, stirring
every 1-1/2 min. Add chocolate and vanilla; stir until chocolate is
completely melted.2
Refrigerate 2 hours or until firm enough to handle. Shape into 24
balls, each about 1 inch in diameter. Roll in cocoa and/or coconut.
Refrigerate until ready to serve. Store between layers of waxed paper
in airtight container in refrigerator for up to 3 weeks. Makes 2 doz.
Source: Maxwell House Coffee
COFFEE FLAN
3/4 cup sugar
1 (14 ounce) can sweetened condensed milk (1 1/4 cups)
3 3/4 cups whole milk
5 large eggs
1 cup brewed Chock full o'Nuts coffee
1 teaspoon vanilla
1/8 teaspoon salt
Put oven rack in middle position and preheat oven to 350 degrees F.
Cook sugar in a dry small heavy saucepan over moderate heat until it
begins to melt. Continue to cook, stirring occasionally with a fork,
until sugar melts into a golden caramel. Immediately pour into a 9-inch
round ceramic or glass baking dish or metal cake pan (1 inches deep)
and tilt dish to coat bottom. Cool until hardened, 10 to 15 minutes.
Over medium-low heat, reduce the coffee down to 1/3 cup of liquid.
Blend this with the remaining ingredients until smooth.
Source: ChockfullO'Nuts
SASSY SODAS
1 pint coffee ice cream
2 tablespoon ground Chock full o'Nuts 100% Colombian coffee
1/2 cup light rum
4 to 6 scoops vanilla ice cream
Cocoa powder
Spoon coffee ice cream into blender container. Add rum and coffee that
has been finely ground to a powdery texture. Blend on high speed until
creamy smooth. Pour into tall glasses,
Source: ChockfullO'Nuts
BBQ SAUCE
2-3 lbs of raw chicken for barbecuing
1 cup finely chopped onions
1 cup chopped bell pepper
2 cloves crushed garlic
1 cup catsup
1/2 cup dark molasses
1 tablespoon (or to taste) Tabasco sauce
1/4 cup lemon juice
1 1/2 tablespoons dry mustard
1/4 cup white vinegar
1/2 cup brown sugar
1/2 cup your favorite blend of brewed Chock full o'Nuts coffee
Combine all ingredients in a large saucepan. Bring to a boil stirring
constantly, reduce heat and simmer until onions and bell pepper are
very tender, about 1 hour. Let cool. Marinate chicken pieces in sauce
for at least 4 hours, ideally overnight. Also great on shrimp and chops.
Source: ChockfullO'Nuts
COFFEE CAKE
1 cup unsweetened cocoa powder [plus 2-4 tbsp for dusting]
1 1/2 cups brewed Chock full o'Nuts coffee
1/2 cup rum
1 cup unsalted butter, cut into 1-inch pieces
2 cups sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
Preheat oven to 324 degrees F. Butter 10" cake pan well, then dust with
2-4 tablespoons cocoa powder, knocking out the excess.
Heat coffee, rum, butter, and remaining cup cocoa powder in a 3-quart
heavy saucepan over moderate heat, whisking, until butter is melted.
Remove from heat, then add sugar and whisk until dissolved. Transfer
mixture to a large bowl and cool.
While chocolate mixture cools, whisk together flour, baking soda, and
salt. Whisk together eggs and vanilla separately, then add to the
cooled chocolate mixture until combined well. Add flour mixture and
whisk until combined. Pour batter into cake pan and bake until a wooden
pick or skewer inserted in center comes out clean, 40 to 50 minutes.
Cool cake completely in pan on a rack, about 2 hours.
Source: ChockfullO'Nuts
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MOCHA MERINGUE KISSES
1/3 cup sifted powdered sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon cornstarch
1 teaspoon instant espresso coffee powder
3 egg whites
1/2 teaspoon vanilla
1/4 cup granulated sugar
1/3 cup semisweet chocolate pieces
1 teaspoon shortening
Line a cookie sheet with parchment paper or foil; set aside. In a small
bowl stir together powdered sugar, cocoa powder, cornstarch, and
espresso powder; set aside.
In a medium bowl beat egg whites and vanilla with an electric mixer on
high speed until foamy. Gradually add the granulated sugar, 1
tablespoon at a time, beating until stiff peaks form (tips stand
straight). Gradually fold in the cocoa mixture.
Transfer the mixture to a pastry bag. Pipe twenty-four 2-inch kisses
onto the prepared cookie sheet. (Or drop mixture by rounded teaspoons
onto the prepared cookie sheet.) Bake in a 250° oven for 1 hour. Cool
on the cookie sheet. Remove from parchment paper.
In a small saucepan combine chocolate and shortening. Cook and stir
over low heat until chocolate is melted. Drizzle the melted chocolate
over cookies.
BEEF POT ROAST
Beef roast to fit crock pot
Brewed regular coffee
1 package onion soup mix
1 can cream of mushroom soup
1 onion, chopped
Potatoes, peeled and halved
Carrots, peeled
1 clove garlic, chopped
Greek seasoning
Salt and pepper to taste
Cooking oil
Preheat stove to high heat. Place a small amount of cooking oil in a
large skillet, or frying pan, and brown the roast on all sides, searing
in all juices. Lightly salt and pepper to taste. Place roast in crock
pot. Add potatoes, carrots and onions. In a large bowl, mix soup mix,
cream of mushroom soup and garlic then add enough brewed coffee so the
total liquids will cover roast. Stir in about 1 tablespoon Greek
seasoning, or to taste. Pour mixed liquids on top of roast in crock
pot. Cover crock pot and set heat on low. Cook for at least 4 hours,
the longer the better.
MOCHA/CHOCOLATE
STRAWBERRIES
1/4 cup fat free milk
2 tablespoons light corn syrup
1 1/2 teaspoon instant coffee
3 ounces semi sweet chocolate chips
1/2 teaspoon vanilla extract
4 1/2 cups strawberries
Heat a small saucepan over medium heat. Mix in the milk, corn syrup,
and coffee granules and bring to a simmer. Remove from the heat and mix
in the chocolate chips and vanilla. Set aside and let cool. Place the
fruit in a bowl and pour the chocolate syrup on top. 8 servings
Calories 100, Carbs 25, Fiber 0.2, Total Fat 0.8g, Saturated Fat 0.5g,
Unsaturated fat 0.3g, Sodium 22mg.
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ICED COFFEE FLOATS
4 cups brewed strong coffee
2 cups vanilla fat free, sugar free ice cream
cocoa powder for garnish
Fill 4 tall glasses with ice cubes. To each glass add 1 cup (240 ml)
coffee and top with 1/2 cup (100 g) scoop of ice cream. Sieve cocoa
powder over the ice cream. Serve immediately. 4 servings
Per serving: 90 calories (0% calories from fat), 3 g protein, 0 total
fat (0 saturated fat), 20 g carbohydrates, 0 dietary fiber, 0
cholesterol, 55 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (bread/starch)
COFFEE GLAZED PORK
TENDERLOIN
1 tablespoon olive oil
1/2 cup fresh chopped onion
1 tablespoon fresh ginger root
2 medium garlic cloves , chopped
1 chili pepper, chopped
1 1/2 tablespoon molasses
1/2 cup dark rum
4 cups hot brewed coffee
1 tablespoon instant coffee granules
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon cocoa powder, unsweetened
1 tablespoon margarine , softened
1/2 teaspoon salt
2 pounds pork tenderloin, lean
Cooking spray
Pour oil in a frying pan and heat over medium high heat. Saute onion in
pan 5 minutes. Mix in ginger, garlic, and chili and cook 2 minutes. Mix
in molasses. Take pan off of heat and pour in rum. Cook mixture 2
minutes. Mix in brewed coffee, ground coffee, cinnamon, and cocoa. Let
boil, cook 20 minutes or until reduced to 1 1/2 cups. Take mixture off
of heat and let cool. Using a blender, puree mixture until smooth.
Blend in butter and salt. Preheat grill. Cut off excess fat from pork.
Slice pork into 8 1/2 inch wide pieces. Skewer pork onto 8 kebab
sticks. Lay kebabs on a cooking spray coated grill rack and cook 4
minutes per side or until preferred degree of doneness. While cooking,
baste with sauce. Serve extra sauce on the side.
Carbs: 4.7g Calories: 223
Saturated Fat: 1.4g Sodium: 231.2mg
Source: dlife.com
COFFEE CUSTARD
2 eggs
1 cup milk, evaporated, with added vitamin A
1 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1 tablespoon frozen orange juice concentrate
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
Preheat the oven to 350 degrees Fahrenheit. Put the eggs in a blender
and process. Mix in the evaporated milk, instant coffee, vanilla, and
orange juice concentrate. Spoon into 4 custard cups, set on a baking
pan, and fill with 1 inch of boiling water. Bake for 45 minutes.
Refrigerate until chilled. Use a knife to loosen, then invert onto a
plate. Sprinkle the orange zest and cinnamon on top.
Carbs: 8.8g Calories: 129.9
Saturated Fat: 3.6g Sodium: 101.1mg
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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ROASTED CHICKEN
AND VEGETABLES
Marinade/sauce:
1/4 cup strongly brewed espresso coffee
2 teaspoons soy sauce
2 teaspoons olive oil
1 tablespoon brown sugar
1 tablespoon tomato sauce
2 teaspoons finely minced garlic
2 teaspoons rice wine vinegar
Salt and pepper to taste
2 boneless skinless chicken breasts
1 small eggplant, unpeeled, diced in 1 inch cubes
1/4 pound mushrooms, sliced ¼ inch thick
1 medium onions, thinly sliced
1 red pepper, sliced into 1 inch strips
In a medium bowl whisk marinade ingredients, reserve ¼ cup. Divide
remainder in half and marinade chicken and vegetables in separate zip
lock bags for 2-4 hours. Heat oven to 375o and line a large baking pan
with heavy duty foil, spray with non-stick cooking spray. Remove
chicken and vegetables from marinade and arrange on baking pan, bake
for 30 minutes and drizzle with remaining marinade, return to oven for
15-20 more minutes or until chicken is cooked through and vegetables
are tender. Makes 2 servings.
COFFEE SHERBET
1 1/4 cups sugar
1 tablespoon unflavored gelatin
4 teaspoons instant coffee
Dash salt
2 cups milk
1 cup whipping cream
1 teaspoon vanilla
Combine sugar, gelatin, coffee and salt in saucepan. Stir in 1 1/2 cups
cold water; stir over low heat until gelatin dissolves. Remove from
heat. Add milk, cream and vanilla; mix well. Pour mixture into 6 cup
refrigerator tray. Cover and freeze until firm. Remove to chilled mixer
bowl; break into chunks. Beat until smooth but still mushy; return to
tray, cover and freeze until firm.
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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A
to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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