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1 cup whipping cream, divided
6 TBS chocolate
syrup
2 TBS sugar
¾ tsp ground cinnamon
3
cups double-strength coffee, cooled to room temperature
Ground cinnamon to sprinkle
Chocolate-covered
coffee beans, if desired
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Whip ½ cup cream to soft peaks, set aside.
Combine remaining ½ cup cream, syrup, sugar and ¾
tsp ground cinnamon in a pitcher or bowl.
Stir in
coffee until sugar dissolves.
Fill 4 glasses with
ice; pour coffee mixture over ice.
Top with whipped
cream and sprinkle with cinnamon.
Garnish with
coffee beans.
Makes 4 servings.
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Banana Cream Cheese Coffee
Dessert |
12 bananas, sliced lengthwise
1 (8-ounce)
package cream cheese
1 (14-ounce) can sweetened
condensed milk
4 egg whites
½ cup sugar
1
tsp very finely ground coffee
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Place sliced bananas in buttered ovenproof serving
dish.
Bake in 350ºF oven 3 to 5 minutes until
bananas are slightly softened.
Beat cream cheese
until light and fluffy.
Add condensed milk and beat
until smooth.
Spread mixture over bananas.
Beat
egg whites with sugar and ground coffee until stiff
peaks form.
Spoon coffee meringue over banana
mixture and bake in 350ºF oven for 10 minutes until
meringue is lightly browned.
Serves 6.
2 cups flour
2 tsp soda
½ tsp salt
1
tsp vanilla
1 cup sugar
4 TBS cocoa powder
1
cup cold coffee (brewed or instant)
1 cup Miracle
Whip or Hellman's Mayonnaise
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Mix all ingredients in bowl and pour into 9x12 pan.
Bake at 350ºF for 30 minutes.
½ cup shortening
1 egg
2 TBS instant coffee
powder
2/3 cup white sugar
½ cup chopped walnuts
½ tsp vanilla extract
¾ cup all-purpose
flour
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Preheat oven to 350ºF (175ºC).
Grease cookie
sheets.
In a medium bowl, cream together the
shortening, sugar and coffee.
Beat in the egg,
flour, vanilla and chopped nuts.
Mix until well
blended.
Drop by teaspoonfuls onto cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or
until edges are golden.
Let cool on wire
racks.
3 cups sifted cake flour
4 tsp baking powder
¾ cup brown sugar
½ teaspoon salt
1 cup
pecan, broken
1 egg
1 ¼ cups strong cold regular
coffee
2 TBS shortening, melted
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Sift dry ingredients together and add pecan.
Beat egg.
Add coffee and shortening and add to
dry ingredients.
Mix only enough to dampen all the
flour.
Bake in greased muffin pans at 400ºF for
20-25 minutes.
This is a great dish to serve when you want to
impress somebody. Just don’t let on that it is so easy
to make.
2 TBS (30 ml) cornstarch (corn flour)
¾ cup (180 ml) sugar
A pinch of salt
2 TBS
(30 ml) milk
2 egg yolks, beaten
2 TBS PurJava
Honduran Coffee
¾ cup (180 ml) water
1 ½ cup
(375 ml) whipping cream
Additional whipped cream for
topping
Ground cinnamon
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Combine all ingredients, except whipping cream, in
a saucepan and hold over another pot of simmering water.
Stir constantly until the mixture thickens and coats
the back of a spoon.
Chill in the refrigerator for 1
to 2 hours.
Whip the cream until it is light but not
stiff and fold into the coffee mixture.
Serve in
parfait cups or stemmed wine glasses and top with
additional whipped cream and a light dusting of
cinnamon.
Makes 4-6 servings.
3 eggs, beaten
¾ cup unsulfured molasses
¾
cup light corn syrup
½ cup double strength coffee
2 TBS butter, melted
¼ tsp salt
1 tsp
vanilla extract
1 cup chopped pecans
4 TBS flour
1 9-inch unbaked pie shell
Whipped cream for
garnish
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In large bowl mix eggs, molasses, corn syrup,
coffee, melted butter, salt and vanilla.
In a second
bowl, mix pecans and flour.
Combine mixtures of both
bowls.
Pour into an unbaked pie shell.
Bake at
375ºF for 40-45 minutes or until firm.
Cool before
cutting.
Garnish with whipped cream if desired.
Serves 8.
1 box (9 oz) chocolate wafers
½ pound ground
blanched almonds
1/3 cup unsweetened cocoa powder
¼ cup white sugar
2 TBS instant coffee
1/3
cup coffee liqueur
½ cup light corn syrup
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Crushed chocolate wafers into crumbs.
Mix with
ground blanched almonds, unsweetened cocoa powder, and
sugar.
Dissolve instant coffee in coffee liqueur and
stir into crumb mixture with the light corn syrup.
Shape into ¼" balls and roll in cinnamon sugar.
Store in refrigerator.
2 egg yolks
3 ½ oz sugar
7 oz Mascarpone
cheese
6 cups of strong coffee (espresso preferred)
1 pinch of bitter cocoa
12 Lady Fingers
biscuits
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Beat egg yolks with 2 oz of sugar.
Add
mascarpone cheese and fold & mix until you have a
soft cream.
Mix remaining sugar with the coffee.
Layer Lady Fingers biscuits on a serving dish and
soak with the sweetened coffee until fully absorbed.
Spread mascarpone cream on top of biscuits and
sprinkle with bitter cocoa.
Refrigerate one hour
minimum before serving.
Add some coffee beans on top
for decoration.
Makes 6 servings.
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