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Saturday, February 28, 2015

Chocolate Chip Cookie Encore

Total Time: 30 mins Preparation Time: 18 mins Cook Time: 12 mins

Ingredients

  • Servings: 20
  • 2 cups flour
  • 1 tablespoon powdered coffee creamer
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup melted butter (measure only after it is melted)
  • 1 teaspoon maple extract
  • 1/2 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 1/3 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup pecans

Recipe

  • 1 grease a cookie/baking sheet/s (or line the pan with parchment paper).
  • 2 in a bowl mix together the flour with the next 3 dry ingredients.
  • 3 in a mixing bowl using an electric mixer at medium speed beat the melted butter with maple extract and both sugars until blended.
  • 4 add in the whole egg and yolk; continue beating until the mixture resembles a thick caramel texture (about 3-4 minutes, the color of the mixture should lighten up slightly).
  • 5 add in the flour mixture and beat until just blended.
  • 6 mix in chocolate chips and nuts.
  • 7 if you find that the dough is too soft place in refrigerator for 2 hours.
  • 8 set oven to 350°f.
  • 9 drop about 1/4-cup of the dough onto the baking sheet spacing about 3" apart.
  • 10 for jumbo cookies bake for about 12-15 minutes or until the edges are just slightly browned, for smaller cookies bake 8-10 minutes.
  • 11 cool on baking sheet for about 5 minutes then transfer to wire racks.

Low Fat Eggnog Streusel Coffee Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

  • Servings: 15
  • 1 cup splenda granular, sugar substitute
  • 1/2 cup light butter, softened
  • 1 cup low-fat eggnog or 1 cup fat free eggnog
  • 8 ounces nonfat sour cream
  • 1 teaspoon rum extract
  • 6 tablespoons egg substitute (to equal 2 eggs)
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup splenda sugar substitute
  • 1 tablespoon all-purpose flour
  • 1 tablespoon light butter, softened
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup powdered sugar
  • 1 -2 tablespoon low-fat eggnog or 1 -2 tablespoon fat free eggnog

Recipe

  • 1 spray 13x9x2inches rectangle baking pan with butter flavor cooking spray.
  • 2 make streusel topping; set aside.
  • 3 beat splenda and butter in large bowl with electric mixer on medium speed.
  • 4 beat in eggnog, sour cream, rum extract and egg sub until blended.
  • 5 stir in flour, baking powder, baking soda and salt.
  • 6 spread in pan.
  • 7 sprinkle streusel topping over batter.
  • 8 cover and refrigerate atleast 8 hours.
  • 9 heat oven to 350*.
  • 10 uncover; bake 35-40 minutes or until toothpick inserted in center comes out clean.
  • 11 cool 20 minutes.
  • 12 make eggnog glaze; drizzle over coffee cake.
  • 13 for serving, cut into 5 rows by 3 rows.
  • 14 note**to cook immediately reduce bake time to 30-35 minutes.

Low Fat Hot Cocoa

Total Time: 5 mins Preparation Time: 2 mins Cook Time: 3 mins

Ingredients

  • Servings: 1
  • 10 ounces water
  • 2 ounces nonfat milk
  • 2 teaspoons baking cocoa
  • 2 teaspoons raw sugar (splenda may be used)
  • 1 1/2-3 fluid ounces eggnog liqueur (your favorite liquor) or 1 1/2-3 fluid ounces godiva chocolate liqueur (your favorite liquor) or 1 1/2-3 fluid ounces bailey's irish cream (your favorite liquor)

Recipe

  • 1 combine first 4 ingredients in coffee mug.
  • 2 cook in the microwave for 3 minutes. stir.
  • 3 add you favorite liquor, if needed.
  • 4 stir again and enjoy.

Bread Machine Swedish Coffee Bread

Total Time: 4 hrs 40 mins Preparation Time: 4 hrs 15 mins Cook Time: 25 mins

Ingredients

  • 1 cup milk
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 2 tablespoons softened butter
  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 1 (1/4 ounce) envelope active dry yeast
  • 3 teaspoons ground cardamom
  • 2 egg whites, slightly beaten
  • pearl sugar or other decorative sugar

Recipe

  • 1 place ingredients in the pan of the bread machine in the order recommended by the manufacturer. select dough cycle; press start.
  • 2 when the dough cycle has finished, divide into three equal portions. roll each piece into a rope 12 to 14 inches long. lay the three ropes side by side, then braid together. tuck the ends underneath, and place onto a greased baking sheet, cover loosely with a towel, and allow to rise until doubled in bulk.
  • 3 preheat oven to 375 degrees f (190 degrees c).
  • 4 brush the braid with beaten egg and sprinkle with pearl sugar. bake in preheated oven until golden brown, 20 to 25 minutes.

Enzo's Penne A La Vodka

Ingredients

  • 16 ounces dry penne pasta, cooked
  • 1 onion, medium finely chopped
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 (28 ounce) can italian plum tomatoes, shredded or pureed
  • 8 ounces heavy whipping cream
  • to taste peppar vodka
  • 1 pinch salt
  • to taste parmesan cheese, grated

Recipe

  • 1 saute onions in butter and olive oil until transparent. add shredded
  • 2 or pureed tomatoes with juice. cook over medium heat 20 to 25 minutes or until all liquid content is reduced.
  • 3 meanwhile in separate saucepan, cook pasta according to package directions, drain very well and set aside. when tomato sauce is ready, stir in heavy cream.
  • 4 bring to a near boil, reduce heat and cook 2 to 3 minutes until cream and tomatoes are well blended.
  • 5 stir in sauce and pepper vodka, mix, stir in hot cooked penne pasta.
  • 6 stir together to blend.
  • 7 liberally sprinkle with grated parmesan cheese. -rosalind beck chef's notes: pepper vodka is a commercial item available at many liquor stores, but chef enzo perlini prefers the flavor of a homemade version: stir 1/4 tsp.
  • 8 red crushed pepper in 4 tbsp vodka.
  • 9 marinate 3 hours or overnight. using coffee filter or fine cloth napkin, allow peppered vodka to filter 3 hours.
  • 10 remove and discard filter and set peppered vodka concentrate aside. penne is large straight tubes of macaroni cut on the diagonal.

Cream Cheese Pecan Coffee Cake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

  • Servings: 12
  • 1/2 cup margarine
  • 1 (8 ounce) package cream cheese
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 cup milk
  • 1 cup brown sugar
  • 1 cup flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup margarine
  • 1 cup coarsely chopped pecans or 1 cup walnuts

Recipe

  • 1 blend butter with cream cheese.
  • 2 add sugar, beat until fluffy.
  • 3 blend in eggs, baking powder, vanilla, soda, and salt.
  • 4 mix in half the flour, then the milk. blend in remaining flour.
  • 5 combine all topping ingredients except nuts.
  • 6 spread half the cream cheese batter in greased 9x13 inch pan.
  • 7 sprinkle with half the topping. spread remaining batter over top. sprinke with remaining topping and nuts.
  • 8 bake at 350* for 30 to 35 minutes.
  • 9 glaze if desired.

Hot Kiss

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 1
  • 1 ounce irish whiskey
  • 1/2 ounce creme de menthe
  • 1/2 ounce creme de cacao
  • 4 ounces hot coffee
  • 2/3 ounce heavy cream
  • cocoa powder, to garnish

Recipe

  • 1 pour the liqueurs and whiskey into a heatproof goblet.
  • 2 add the coffee and stir.
  • 3 finish with a layer of cream.
  • 4 garnish with a dusting of cocoa powder if desired.

Kalter Hund

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

  • Servings: 4
  • 500 g coconut fat (palmin)
  • 4 eggs
  • 330 g sugar
  • 115 g cacao (chocolate)
  • 2 1/2 packages butter cookies
  • 3 -5 drops rum (optional)
  • 3 tablespoons nescafe instant coffee
  • 2 packages vanilla powder

Recipe

  • 1 mix the eggs with the sugar until foamy.
  • 2 add cacao through a sieve and the other spices/flavorings.
  • 3 let the coconut fat melt on a pan on low heat and add it to the mixture.
  • 4 with a baking pan or mold lined with baking paper, add alternating layers of chocolate and cookies.
  • 5 the topmost layer and the sides should be chocolate.
  • 6 put it in the fridge and wait 2-3 days.

Mini Mocha Macadamia Muffins

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

  • Servings: 48
  • 1/4 cup freshly brewed coffee (very strong and chocolate flavored coffee if at all possible)
  • 3/4 cup sugar, plus 2 tbls
  • 1 tablespoon baking cocoa
  • 2 tablespoons sugar
  • 1 2/3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, room temp
  • 2 large eggs
  • 2/3 cup sour cream
  • 1/2 cup coursely chopped unsalted macadamia nuts
  • 1 ounce chocolate chips
  • 1 ounce semi-sweet chocolate chips

Recipe

  • 1 in a small pot combine the hot coffee and 3/4 cup sugar and cook, stirring constanity just until sugar is dissolved (if it should start turning too thick add a bit more coffee, the purpose of this is just to melt the sugar).
  • 2 wisk in the cocoa powder and cool to room temperature.
  • 3 combine flour, baking powder, baking soda and salt in a small bowl and set aside.
  • 4 in a large bowl, cream together the butter and 2 tblsp sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition.
  • 5 add coffee mixture and beat until blended.
  • 6 fold in half the dry ingredients using a spoon or spatula.
  • 7 fold in sour cream, then add remaining flour mixture.
  • 8 lastly, stir in the nuts and chocolate. fill muffin cups (greased) 3/4 full.
  • 9 bake 10-15 minutes at 400 degrees f.
  • 10 makes 48 mini muffins.
  • 11 *and that's a pile of muffins even if they are mini size.

Bread Machine Whole Spelt Bread

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

  • 1 1/4 cups water, lukewarm
  • 2 tablespoons butter, cut into 4-6 bits
  • 3 cups spelt flour, organic
  • 1 tablespoon vital wheat gluten
  • 1 teaspoon salt
  • 1/3 cup brown sugar, firmly packed light brown
  • 1 teaspoon bread machine yeast
  • 1/2 teaspoon bread machine yeast
  • flax seed
  • sunflower seeds, raw
  • 1/2 cup spelt flour, for kneading and shaping

Recipe

  • 1 insert all items into bread machine starting with the first listed ingredient and ending with the yeast or seeds/nuts. keep the extra spelt for kneading it into the loaf shape of your choice.
  • 2 set machine to dough cycle (1.5 hours for me).
  • 3 when it finishes, powder your hands with the extra spelt flour and grab the dough.
  • 4 shape it into a loaf shape, using extra spelt as necessary to shape.
  • 5 place in a greased loaf pan.
  • 6 turn your oven to the lowest temperature for two minutes. then shut it off and place your loaf in there.
  • 7 let rise for about 35 minutes. it'll maybe not look too tall, but don't worry. it should have at least grown by 50%.
  • 8 turn oven on to 375 degrees. bake for 35 minutes (don't worry about preheat time. those 8 minutes are included when i did it).
  • 9 bread should be pretty much done, but let it slide out of loaf pan and cook on wire rack in oven for 10 more minutes at 300 degrees.
  • 10 when done, let it cool for ten minutes. you can avoid the urge to start eating by getting coffee going.
  • 11 enjoy, with or without coffee.

Dreamsicle Fudge

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • 3 cups sugar, divided
  • 1/4 cup boiling water
  • 1 cup liquid non-dairy coffee creamer
  • 1/4 teaspoon salt
  • 2 teaspoons orange zest
  • 1 cup chopped almonds

Recipe

  • 1 grease an 8 x 8 inch square pan.
  • 2 in a heavy saucepan over medium heat melt 1 cup of sugar, stirring constantly.
  • 3 carefully add boiling water.
  • 4 stir in remaining 2 cups of sugar, non-dairy creamer and salt.
  • 5 stirring constantly, bring mixture to a boil.
  • 6 without stirring, heat to 242 to 248 degrees f (116 to 120 degrees c), or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
  • 7 remove from heat and cool to room temperature.
  • 8 beat mixture until it loses gloss.
  • 9 immediately fold in grated orange peel and nuts and transfer to prepared pan.
  • 10 chill for 2 hours, or until firm, before cutting.

Hot Lemony Coffee

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 4
  • 4 cups strong hot coffee
  • 4 -6 tablespoons sugar
  • 1/4 cup orange juice
  • 1/4 cup lemon juice
  • 1/2 tablespoon grated orange rind
  • 1/2 cup whipping cream, whipped
  • orange rind (to garnish)

Recipe

  • 1 pour hot coffee into saucepan. stir in sugar and simmer until dissolved.
  • 2 add orange and lemon juice. stir in rind.
  • 3 pour coffee mixture into four cups.
  • 4 top with whipping cream and grarnish with orange rind.

Mini Maple Pecan Tarts

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

  • Servings: 12
  • 1 egg, lightly beaten
  • 1/4 cup heavy cream (33%)
  • 1/4 cup butter, melted
  • 1/4 cup maple syrup
  • 1/3 cup golden raisin
  • 1/3 cup pecans, chopped
  • 1/8 teaspoon salt
  • 3 tablespoons coffee liqueur (we like kahlua)
  • 12 pecans, whole
  • 12 prepared miniature tart shells

Recipe

  • 1 preheat oven to 450°f.
  • 2 place prepared tart shells on cookie sheet.
  • 3 in a small bowl, add egg, heavy cream, melted butter, maple syrup, raisins, chopped pecans, salt, and coffee liqueur; stir well.
  • 4 pour mixture into prepared mini tart shells.
  • 5 place one whole pecan in the middle top of each tart.
  • 6 bake at 450°f degrees, on middle oven rack for 10 minutes; turn heat to 350°f degrees and bake a further 7 or 8 minutes.

Buttered Rum Coffee Mix

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 6
  • 1/3 cup coffee, finely ground
  • 1/4 teaspoon freshly ground nutmeg
  • 1 1/4 teaspoons rum extract
  • 1/2 teaspoon butter flavor extract

Recipe

  • 1 place coffee and nutmeg in a blender or food processor fitted with a steel blade.
  • 2 with processor running, add flavorings.
  • 3 stop processor and scrape sides of container with a spatula.
  • 4 process 10 seconds longer.
  • 5 store in refrigerator.
  • 6 yields: mix for eight 6-ounce servings.
  • 7 to use:.
  • 8 place minimum of 1 tsp in a 1 cup measuring cup and add boiling water. stir and strain into a 6 oz cup.

Marbled Raspberry Coffee Cake

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

  • Servings: 9
  • 1 cup flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup margarine or 1/4 cup butter, softened
  • 1/4 cup milk
  • 1 teaspoon grated lemon, rind of
  • 1 egg
  • 1/4 cup raspberry preserves
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons margarine or 2 teaspoons butter, softened
  • 1/4 cup sliced almonds

Recipe

  • 1 heat oven to 350 degrees f.
  • 2 grease and flour 8-inch square pan.
  • 3 lightly spoon flour into measuring cup; level off.
  • 4 in small bowl, combine flour and remaining coffee cake ingredients except preserves; blend at low speed until moistened.
  • 5 beat 2 minutes at medium speed.
  • 6 spread batter into greased and floured pan.
  • 7 spoon preserves by teaspoonfuls over batter.
  • 8 using knife, swirl preserves over top of batter to marble.
  • 9 bake at 350 degrees f for 25 to 30 minutes or until toothpick inserted in center comes out clean.
  • 10 cool slightly.
  • 11 in small bowl, combine all frosting ingredients except almonds; beat until smooth.
  • 12 frost warm cake; sprinkle with almonds.
  • 13 serve warm.

Cream Cheese Mocha Cake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

  • Servings: 12
  • 1/2 cup hot strong black coffee
  • 1/3 cup cocoa
  • 1/2 cup butter or 1/2 cup margarine
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 3 egg yolks
  • 1 teaspoon baking soda
  • 1/2 cup sour cream
  • 2 cups all-purpose flour
  • 3 egg whites, beaten stiffly
  • 6 ounces cream cheese
  • 4 tablespoons butter
  • 1 teaspoon vanilla
  • 3 1/2 cups powdered sugar

Recipe

  • 1 preheat oven to 350°f.
  • 2 generously grease and flour two 9-inch cake pans.
  • 3 gradually add coffee to cocoa, stirring constantly;let stand until cool.
  • 4 cream the butter and sugars until light and fluffy. add egg yolks; beat until batter is thick.
  • 5 add coffee and cocoa mixture.
  • 6 dissolve baking soda in sour cream.
  • 7 add alternately to sugar mixture with flour, beating well with each addition.
  • 8 fold in egg whites.
  • 9 pour batter into 2 prepared cake pans.( i used 8-inch ones).bake 35- to 40 minutes, or until done. remove from pans and cool.
  • 10 directions for icing: beat cream cheese, butter, and vanilla until smooth. gradually add sugar; beat until fluffy. makes 2 cups.

Flourless Chocolate Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

  • 16 ounces solid dark chocolate (use your favorite gf dark chocolate bars)
  • 1/2 cup truvia
  • 3/4 cup very hot strong coffee
  • 1 cup unsalted butter, room temperature, cut into pieces
  • 2 tablespoons organic unsweetened cocoa powder
  • 8 large organic free-range eggs, at room temperature
  • 1 tablespoon bourbon vanilla extract

Recipe

  • 1 preheat the oven to 350ºf. prepare a 10-cup springform pan by lining the bottom with a circle of buttered parchment. wrap the outside of the whole pan (underneath, to catch any leaks) with a big piece of foil.
  • 2 break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. pulse until the chocolate breaks up into small bits. add the sugar. pulse until the chocolate and sugar turns into an even, sandy grain.
  • 3 pour the hot water or coffee slowly into the feed tube as you pulse again. pulse until the chocolate is melted. magic!
  • 4 add the butter pieces and the cocoa powder, and pulse to combine. add the eggs and vanilla, and process till smooth. the batter will be liquid and creamy.
  • 5 *note for cooks across the pond: one stick of butter here equals 8 tablespoons, or one half cup, 4 oz.
  • 6 pour the batter into the lined springform pan.
  • 7 bake at 350º f in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. (note - it took an hour plus 15 minutes when i baked this at high altitude.) use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.
  • 8 place the cake pan on a wire rack to cool. the cake will deflate. don't worry! when cooled a bit, press down on it gently with a spatula to make it even, if you wish. or not.
  • 9 when the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving. overnight is even better.
  • 10 serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. garnish with a fresh berries or mint leaves.

Caramel-cream Macchiato Coffee

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

  • Servings: 2
  • 1 cup whipping cream
  • 3 tablespoons jarred caramel topping
  • 1/2 teaspoon vanilla extract
  • hot brewed coffee (about 2-3 cups)

Recipe

  • 1 beat whipping cream, caramel topping and vanilla extract with an electric mixer on low speed until soft peaks form.
  • 2 divide the caramel-whipped cream into 2 mugs then pour hot brewed coffee over the top.

Plain Potato Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

  • 6 lbs russet potatoes
  • 12 large eggs (1 dozen)
  • 1 1/2 cups miracle whip (you can use low-fat)
  • 2 tablespoons prepared mustard (any brand)
  • 1 tablespoon spicy brown mustard (any brand, to taste)

Recipe

  • 1 clean, peel and dice your potatoes into large but bite size chunks.
  • 2 put the potatoes into a large pot (i have a 6 quart pot), and fill with water to completely cover the potatoes.
  • 3 bring the water to a slow rolling boil and cover your potatoes to cook. one hint i've used is to set a toothpick between the lid and the pot to help it from boiling over. it doesn't seem to work for me, but hey, you can try it.
  • 4 place all your eggs in a large pot, say a 4 quart pot. fill with cool water to completely cover your eggs, then bring it to a boil.
  • 5 one thing i have tried for eggs is to boil them for about 5 minutes and take them off the heat, drain the hot water (be very careful of scalding!), then add cool water back to the pot and a big two handed scoop of ice to cool the eggs down so they do not overcook and have a nice yellow to the yolk color.
  • 6 when the potatoes are easy to pierce with a fork, remove them from the heat and drain the water. put the potatoes into a large glass bowl and let them cool.
  • 7 in the meantime; peel all of your eggs. i tap the eggs shell on to my counter, then roll the egg between my palms to slightly crush the shell all over. then i pick out an area and peel all around, pulling the shell off in one piece. rinse any remaining shell from the egg. you can save the shells in an old coffee can along with old coffee grounds to mix in your rose bush soil.
  • 8 holding your egg in the palm of your hand, using a butterknife or other dull knife, slice through the egg 2 times one way, then two time across that and add to your potatoes that are cooling. use all 12 eggs.
  • 9 mix the potato and eggs.
  • 10 plop the miracle whip onto it all, add the mustards and mix throughout. add more miracle whip if it seems too "dry" for you, so it lightly coats everything.
  • 11 if you would like pepper and/or paprika, add it with the miracle whip so your salad is not overstirred.
  • 12 cover and cool in the back of the fridge so no one eats it until you're ready.
  • 13 potatoe salad like this tastes better with a little time, so you can leave it in the fridge overnight. remember it will be heavy to carry to your potluck , but it will be light to take home!

Kamut® Cookies For Creme

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

  • 3 ounces sugar
  • 1 1/2 ounces non-hydrogenated shortening
  • 2 tablespoons coffee
  • 1/2 teaspoon vanilla extract
  • 3 ounces about 13 tbsp kamut flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt

Recipe

  • 1 preheat oven to 375f and line a baking sheet with parchment paper.
  • 2 in a bowl, cream the sugar and shortening together, then add the coffee and vanilla and beat inches.
  • 3 stir in the flour, cocoa, cornstarch and salt.
  • 4 roll out to 1/4" thickness and cut into small rectangles.
  • 5 bake for 12 minutes. cool completely on the sheets.

Plantation Coffee Punch

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 20
  • 1 quart chocolate milk
  • 1/2 gallon chocolate ice cream or 1/2 gallon vanilla ice cream or 1/2 gallon coffee ice cream, cubed and softened
  • 2 quarts strong coffee, chilled
  • 1 (8 ounce) container cool whip, thawed
  • ground nutmeg (optional)

Recipe

  • 1 combine first 3 ingredients in a punch bowl and stir until ice cream melts.
  • 2 garnish with dollops of whipped cream and sprinkle with nutmeg, if desired.

Caramel Coffee Cream Parfaits

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1/2 lb caramel
  • 1 cup whipping cream
  • 4 cups coffee ice cream, softened
  • 1/2 cup finely chopped pecans

Recipe

  • 1 in top of double boiler over hot water, place caramel and whipping cream.
  • 2 stir until caramels are melted and sauce is smooth.
  • 3 layer sauce and ice cream in 4 parfait glasses, beginning and ending with sauce.
  • 4 top each parfait with chopped pecans.

Amy's Mocha Cranberry Cookies

Total Time: 21 mins Preparation Time: 6 mins Cook Time: 15 mins

Ingredients

  • Servings: 14
  • 1/2 cup unsalted butter (softened)
  • 1 cup brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups flour
  • 1 1/2 teaspoons hazelnut-flavored coffee
  • 2 teaspoons cocoa powder
  • 6 ounces semi-sweet chocolate chips (half a bag)
  • 1 1/2 cups dried cranberries

Recipe

  • 1 cream butter with sugar until fluffy.
  • 2 beat in the egg and the vanilla extract.
  • 3 combine the dry ingredients.
  • 4 stir in chocolate chips and cranberries.
  • 5 drop by large spoonfuls onto a greased cookie sheet.
  • 6 bake at 375°f for 8-10 minutes.

Marbled Rye (not Abm)

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

  • Servings: 24
  • 13 1/2 ounces bread flour (use clear flour if you can get it)
  • 6 ounces rye flour (, if you've got it, i used regular rye flour and it was fine)
  • 3/8 ounce salt (1.5 tsp. of table salt, but a lot more if you're using kosher or sea salt)
  • 1 3/4 teaspoons instant yeast
  • 2 teaspoons caraway seeds
  • 1 tablespoon molasses (blackstrap molasses is too strong)
  • 2 tablespoons shortening (i used melted butter)
  • 11 ounces water, at room temperature
  • 13 1/2 ounces bread flour
  • 6 ounces rye flour
  • 3/8 ounce salt
  • 1 3/4 teaspoons instant yeast
  • 2 teaspoons caraway seeds
  • 1 tablespoon molasses
  • 2 tablespoons shortening (i used melted butter)
  • 11 ounces water, at room temperature
  • 2 tablespoons cocoa powder (unsweetened, or use carob powder or coffee powder)
  • 2 tablespoons water, for dissolving cocoa powder

Recipe

  • 1 make light rye: stir together the flours, salt, yeast, and caraway seeds in the bowl of a stand mixer (or food processor, if you've got at least a 4-quart bowl).
  • 2 add molasses, shortening, and 1-1/4 cups water; with paddle attachment of mixer, mix for about one minute at low speed, or until dough gathers up all the loose flour. add remaining two spoonfuls of water only if needed to form a ball of dough.
  • 3 increase speed to level 2 and knead for four minutes -- no more! the rye flour won't like further kneading. (if kneading by hand, knead for about 6 minutes.) transfer dough to a lightly oiled bowl, turn dough around so that it's coated in oil, and cover bowl with plastic wrap. set aside to rise.
  • 4 make dark rye: follow the same procedure to make the dark rye, with the following addition: blend unsweetened cocoa powder with two tablespoonfuls of water, forming a paste. add this to the dough when you add the wet ingredients. when finished kneading, add dough to oiled bowl, turn dough over to coat with oil, cover with plastic wrap and set aside to rise.
  • 5 allow dough to rise for approximately 90 minutes, or until doubled in size. note: if you want to make the dough in the morning for that evening's supper, you can pop the bowls into the refrigerator and take them out at the appropriate time to finish rising. it may take a little longer than 90 minutes, but it won't hurt the dough or the finished bread.
  • 6 shape the bread: mr. reinhart recommends making two loaves, either by braiding or swirling. (see his book for directions.) to make the rolls, cut -- don't rip -- a piece of dough from both the light and dark ryes; pieces should be maybe twice the size of a ping pong or golf ball. stretch each ball into a rope approximately 8 inches long, then squeeze the ropes together into one rope. gently twist the rope, then form it into a pinwheel shape, pinching the outside end of the rope into the bottom of the roll.
  • 7 place rolls on parchment paper on a large baking sheet or jelly roll pan. allow rolls to touch each other; they'll easily pull apart later.
  • 8 mist the pan of rolls with oil and cover loosely with plastic wrap. allow to rise for another 90 minutes, or until nearly doubled in size.
  • 9 note: here's another stage where you can delay things, so the rolls will be ready for dinner that night. when the rolls are shaped and in the pan, you can put the pan in the fridge before the dough rises; it can stay there for a day or two, if necessary. then pull the pan out for the final rise and baking.
  • 10 preheat oven to 350.
  • 11 bake for 20 minutes, then rotate pan. bake for approximately another 20 minutes, or until internal temperature of bread reaches 190°f.
  • 12 when rolls are finished, remove from oven and allow to cool for 1-2 hours before eating. (that's just so the flavor develops; if you can't stand it and need to try one while they're still warm, it won't hurt a thing!).

Multi-grain Pancakes

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

  • 1 tablespoon flax seed
  • 3 tablespoons warm water
  • 1/2 cup all-purpose flour
  • 2 tablespoons whole wheat flour
  • 1/2 cup rolled oats
  • 1/4 cup rye meal or 1/4 cup buckwheat flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/2 cups soymilk
  • 2 tablespoons canola oil

Recipe

  • 1 finely grind the flaxseed in a spice mill or coffee grinder. transfer to a bowl and whisk in the water until the mixture becomes gooey and gelatinous.
  • 2 in large mixing bowl, stir together dry ingredients.
  • 3 whisk together wet ingredients, including flax mixture, separately.
  • 4 pour wet ingredients into the dry, stirring just to combine.
  • 5 heat nonstick griddle or skillet over medium-high heat about five minutes, or until water droplets bounce when splashed on it.
  • 6 pour batter on by the 1/4 cup, cooking approximately two minutes on each side.

Outback Steakhouse Bushman Bread

Total Time: 3 hrs 25 mins Preparation Time: 3 hrs Cook Time: 25 mins

Ingredients

  • 1 1/2 cups warm water
  • 2 tablespoons butter, softened
  • 1/2 cup honey
  • 2 cups bread flour
  • 1 2/3 cups wheat flour
  • 1 tablespoon cocoa
  • 1 tablespoon granulated sugar
  • 2 teaspoons instant coffee
  • 1 teaspoon salt
  • 2 1/4 teaspoons yeast
  • 1/4 cup water
  • 75 drops red food coloring
  • 45 drops blue food coloring
  • 30 drops yellow food coloring
  • cornmeal, for dusting

Recipe

  • 1 combine the flours, cocoa, sugar, coffee and salt in large bowl.
  • 2 make a depression or"well" in the middle of the dry mixture.
  • 3 pour the warm water into this"well," then add the butter, honey and yeast.
  • 4 combine the food coloring drops with â¼ cup of water and add that to the"well.
  • 5 "slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet.
  • 6 when you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color.
  • 7 set the dough into a covered bowl in a warm place for an hour, to allow it to rise.
  • 8 when the dough has risen to about double in size, punch it down and divide it into 8 even portions.
  • 9 form the portions into tubular shaped loaves about 8" long and 2" wide.
  • 10 sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two.
  • 11 cover the cookie sheet (s) with plastic wrap and let the dough rise once more for another hour in a warm location.
  • 12 preheat the oven to 350â° degrees f.
  • 13 uncover the dough and bake it for 20-24 minutes in the hot oven.
  • 14 loaves should begin to darken slightly on top when done.
  • 15 serve warm with a sharp bread knife and butter on the side.
  • 16 if you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy.

Caramel Coffee Cooler

Total Time: 6 hrs 2 mins Preparation Time: 6 hrs Cook Time: 2 mins

Ingredients

  • 6 tablespoons ground millstone caramel truffle coffee
  • 1 cup 2% low-fat milk
  • 1 1/2 tablespoons splenda sugar substitute
  • 1 -2 tablespoon caramel sauce (i use smucker's)

Recipe

  • 1 brew the coffee in a drip coffee machine, filling the coffee pot with water up to the 3 cup line.
  • 2 brew twice.
  • 3 let cool and freeze in an ice cube tray.
  • 4 blend 3-4 coffee ice cubes and remaining ingredients in a blender until thick and frothy and all ice cubes have been incorporated.
  • 5 if you add 4 coffee ice cubes and 2 tbsp. of caramel sauce, it is *even better* imo.
  • 6 enjoy, this is my favorite coffee drink to date.

No Baking Chocolate Berry Cake

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

  • Servings: 10
  • 230 g dates
  • 100 g cocoa powder
  • 360 g walnuts
  • 2/3 cup sugar
  • 1 pinch salt
  • 700 g mixed berries
  • 2/3 cup whipping cream
  • 7 teaspoons butter
  • 2/3 lb semisweet chocolate
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 1/4 cup coffee

Recipe

  • 1 prepare ganache by placing whipping cream, butter, 1/2 sugar, and salt into the pot. when the butter melts, remove from heat and add chocolate, vanilla, and coffee. mix in and let cool.
  • 2 place walnuts and half of the dates in the blender.
  • 3 mix in 1/2 of the cocoa powder.
  • 4 mix a little of the warm ganache with the walnut and date paste. divide the "dough" in two halves, wrap in plastic and store in the fridge for 30 min to an hour.
  • 5 cook fresh or frozen berries with the lemon juice and cornstarch for 5-10 minutes till the mixture condenses.
  • 6 blend the rest of the dates with the rest of the cocoa powder, then mix with the berries.
  • 7 assemble the cake by spreading 1/2 of the dough on the bottom, then a layer of cooled and thickened ganache, berry mixture, the second part of the dough. use the rest of the ganache as frosting, and decorate with berries to taste.

Plas Kynaston Carrot Cake

Total Time: 47 mins Preparation Time: 7 mins Cook Time: 40 mins

Ingredients

  • 240 g plain whole meal flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons bicarbonate of soda
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 2 cups grated carrots
  • 120 g raisins
  • 1/2 cup honey
  • 6 teaspoons vegetable oil
  • 1 teaspoon vanilla essence
  • nonstick cooking spray

Recipe

  • 1 preheat oven to 180*c (350*f).
  • 2 combine all ingredients.
  • 3 spray cake tin with non stick spray.
  • 4 pour batter into cake tin.
  • 5 bake about 40 minutes.

Greek Seasoning

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 4 teaspoons salt
  • 2 teaspoons oregano
  • 1 1/2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon cornstarch
  • 1/2 teaspoon dried thyme

Recipe

  • 1 blend in coffee or spice grinder and store in spice bottle. great on salads, cooked veggies (in particular summer squash), pasta with olive oil, home made pizza, etc.

No Bake Strawberry Cheesecake Tarts (light)

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

  • Servings: 4
  • 1/2 cup low-fat plain yogurt
  • 4 packaged miniature graham cracker pie crusts
  • 1 egg , beaten
  • 3 1/2 cups low fat cottage cheese
  • 1/4 cup sugar or 1/4 cup splenda sugar substitute
  • 3/4 teaspoon vanilla
  • 1/8 teaspoon cinnamon
  • 1/2 cup sliced strawberry
  • 2 tablespoons strawberry all-fruit spread

Recipe

  • 1 place the yogurt in a yogurt strainer or a mesh strainer lined with a paper coffee filter, place in refrigerator and allow to drain for several hours or overnight.
  • 2 preheat oven to 375 degrees, lightly brush the tart shells with egg and bake for 5 minutes, cool completely.
  • 3 in a blender container, combine the cottage cheese, drained yogurt, sweetner, vanilla and cinnamon.
  • 4 divide evenly into the tart shells, place in refrigerator and allow to set for 2 to 3 hours.
  • 5 place the fruit spread in a small microwave safe bowl and warm; mix the sliced strawberries and fruit spread, cover and refrigerator.
  • 6 when ready to serve, spoon the strawberry mixture on top of the tarts and enjoy.

Black Forest Coffee

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • Servings: 1
  • 1 cup hot strong fresh brewed coffee (french roast)
  • 3 tablespoons thick dark bittersweet chocolate syrup
  • 1/4 cup full fat chocolate milk
  • 2 1/2 tablespoons cherry schnapps or 2 1/2 tablespoons wild cherry flavored liqueur or 2 1/2 tablespoons sour cherry juice
  • 3 ounces heavy cream
  • 1/4 ounce cherry schnapps or 1/4 ounce wild cherry flavored liqueur or 1/4 ounce sour cherry juice
  • 1 teaspoon sugar, (garnish)
  • 1/2 ounce dark bittersweet chocolate, shaved (garnish)
  • 3 large dark sweet red cherries, bing, stems (garnish)

Recipe

  • 1 make fresh, hot, strong coffee and keep warm until ready to mix.
  • 2 place a medium size pot on low and add the chocolate syrup and chocolate milk, stir and keep warm, until needed.
  • 3 with a hand blender mix the heavy cream, cherry liquer and sugar until it is smooth, thick and creamy.
  • 4 add the coffee and cherry liquer to the chocolate milk and stir gently.
  • 5 pour coffee into a large mug and garnish with the cherry flavored whipped cream, bittersweet chocolate shaving and top with the cherry cluster.

16 Oz Coffee Liqueur

Total Time: 48 hrs Preparation Time: 48 hrs

Ingredients

  • 1 large vanilla bean
  • 1 cup cold water
  • 1 cup strong coffee, dark roast coffee
  • 1 cup vodka
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 2 tablespoons dark molasses

Recipe

  • 1 place vanilla bean in your carafe. (coffee pot)
  • 2 brew coffee using the dark roast, let cool.
  • 3 pour coffee, back into coffee maker and re-brew through the same grounds.
  • 4 mix coffee, vodka, sugar and molasses.
  • 5 pour into clean bottle, close tightly.
  • 6 let sit for two days.
  • 7 clean out your coffee pot now!

Maple Nut Sticky Buns

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • 1 cup coarsely chopped pecans or 1 cup walnuts
  • 1/2 cup maple syrup
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 package quick-rising active dry yeast
  • 1 teaspoon salt
  • 1 cup warm water
  • 6 tablespoons softened butter, divided
  • 1 egg
  • 1/2 cup packed light brown sugar, divided
  • 1 teaspoon cinnamon

Recipe

  • 1 1.grease a 13" x 9" baking pan and spread pecans and maple syrup evenly over the bottom.
  • 2 2.combine 2 cups flour, granulated sugar, yeast and salt in a large bowl. stir in water, 2 tbsp butter and egg. beat until smooth; gradually stir in remaining flour until soft dough forms. cover with plastic wrap; let rise about 30 minutes.
  • 3 3. on lightly floured surface, roll dough to 15" x 12" rectangles. spread with remaining butter. mix brown sugar with cinnamon; sprinkle over surface. starting with a 12" side, roll up tightly.
  • 4 4. cut into 12 slices; place cut side down in prepared pan. cover with plastic wrap; place on wire rack set over large pan of hot water. let rise until buns double, 30-45 minutes. preheat over to 375°f uncover buns. bake until golden brown, 25-30 minutes. cool for 1 minute. loosen edges; invert onto a serving plate. serve warm.

Hot Irish Mocha

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 1 tablespoon cocoa powder
  • 1 tablespoon sugar
  • 1 tablespoon milk
  • 5 cups strong hot coffee
  • 1/3 cup grand marnier
  • 1 cup bailey irish cream

Recipe

  • 1 add first three ingredients in a saucepan; stir until well blended and smooth.
  • 2 add coffee and heat mixture on low, stirring constantly, until the cocoa and sugar are dissolved (do not bring to a boil).
  • 3 stir in grand mariner and bailey's irish cream.
  • 4 heat over moderate heat, stirring constantly, until hot but not boiling.
  • 5 pour into 6 coffee mugs.

Multi-grain Rusks

Total Time: 24 hrs 40 mins Preparation Time: 40 mins Cook Time: 24 hrs

Ingredients

  • 1 1/2 kg self raising flour
  • 2 1/2 cups sugar
  • 4 tablespoons baking powder
  • 2 teaspoons salt
  • 6 cups natural bran
  • 1 cup sunflower seeds
  • 1 cup dried sultana
  • 750 g butter
  • 1 liter buttermilk
  • 4 eggs
  • milk

Recipe

  • 1 mix dry ingredients.
  • 2 melt butter and mix well with dry ingredients.
  • 3 beat the eggs and buttermilk and mix with the other ingredients. add milk to make sure the batter is wet.
  • 4 bake on two large trays in preheated 180c oven for 40 minutes, or until it's brown.
  • 5 take out of oven. let cool.
  • 6 when cool, turn out onto cloth and let it cool again.
  • 7 cut into dipping-sized pieces.
  • 8 put them back into the baking trays (you'll have to stack them a bit) and bake overnight or longer at 60°c leave the oven door open so they dry out.
  • 9 dip in coffee or tea and enjoy!

Dresdner Weihnachtsstollen

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

  • Servings: 12
  • 4 1/3 cups flour
  • 1 -1 1/2 cup milk
  • 2 1/2 ounces yeast
  • 1 cup margarine or 1 cup butter
  • 2 tablespoons margarine or 2 tablespoons butter
  • 3/4 cup sugar or 3/4 cup honey
  • 1 teaspoon salt
  • 1/2 cup candied lemon peel
  • 1/2 cup chopped almonds
  • 2 teaspoons lemon zest
  • 1/4 cup rum
  • 1 3/4 cups raisins
  • 1/4 cup melted butter
  • 1/2 cup confectioners' sugar

Recipe

  • 1 make a soft, pliable yeast dough from the first 6 ingredients and let stand in bowl for 10 minutes.
  • 2 knead the lemon peel, zest, almonds, and rum into the dough.
  • 3 when all other ingredients are equally distributed, add the raisins.
  • 4 roll into an oval and place on a greased baking sheet. let rest for 10 to 15 minutes.
  • 5 still on baking sheet, wrap dough well in aluminium foil and store in the refrigerator for a few hours or overnight.
  • 6 remove from refrigerator and take off foil. sprinkle flour around the loaf to prevent the dough from spreading.
  • 7 place loaf in a pre-heated 350-400° oven and bake 50-60 minutes, till pale gold in color. remove from oven.
  • 8 brush with melted butter and dust with confectioner's sugar. repeat until butter and sugar are used up.
  • 9 stollen should have a thick, layer.

Hot Mocha Float

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

  • Servings: 6
  • 1/2 cup cocoa
  • 1/2 cup sugar
  • 1 quart milk
  • 2 cups hot strong black coffee or 3 tablespoons instant coffee granules, dissolved in
  • 2 cups hot water
  • 1/2 pint chocolate ice cream
  • whipped cream, for garnish
  • chocolate shavings, for garnish

Recipe

  • 1 in a large saucepan with wire whisk or spoon, stir together cocoa and sugar.
  • 2 over medium heat, slowly add milk until well blended.
  • 3 add 2 cups of hot strong black coffee while mixing constantly.
  • 4 remove from heat.
  • 5 ladle into 6 (8-ounce) mugs.
  • 6 top each with spoonful of ice cream, whipped cream and chocolate.

Raw Mayan Truffles

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • 2 cups almonds
  • 2 tablespoons cocoa powder
  • 2 tablespoons semi-sweet chocolate chips
  • 12 -13 dates, soaked for 15 minutes in water (deglet noor dates, whole pitted unsweetened, you can also sub medjool or other varieties)
  • 1 tablespoon strong coffee (or coffee liqueur such as kahlua)
  • 1 tablespoon date water
  • 1/2 teaspoon vietnamese cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon nutmeg

Recipe

  • 1 place almonds in a food processor and process until nearly the consistency of almond meal – the pieces should be very fine but stop before it starts to turn to butter.
  • 2 next add cocoa powder, chocolate chips, dates (minus the water) and spices and blend well.
  • 3 add coffee and pulse. add 1 tbsp of date water only if your batter isn’t coming together. it should be difficult to process at this point.
  • 4 transfer to a bowl and place in the freezer for 15 minutes.
  • 5 remove from freezer and roll into 1-inch balls. they will be sticky but manageable with the warmth of your hands.
  • 6 roll in cocoa or cacao powder (optional) and keep frozen to retain freshness. you can eat them chilled or at room temperature. i preferred them a tad on the warm side as you could taste more of the flavors.

Greek Style Mac And Cheese

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 2 1/2 cups heavy cream (or coffee creamer)
  • 1 tablespoon dijon mustard
  • 1 cup of crumbled feta cheese (or goat cheese or mozzarella)
  • 1 cup olive oil
  • 1 (12 ounce) box frozen spinach (if using fresh use entire bag)
  • 1 cup black olives, finely chopped
  • 1 medium bell pepper, seeded and chopped
  • 1 cup feta cheese

Recipe

  • 1 sauce preparation:.
  • 2 place butter into sauce pan and melt on medium heat, whisk in flour (it will be lumpy) next whisk in heavy cream or creamer, mustard, and cheese continually stirring and bring to a rolling boil. sauce will be thick set aside.
  • 3 in the meantime boil a 12 ounce box of macaroni according to directions.
  • 4 defrost spinach in microwave according to package directions (for fresh prepare accordingly).
  • 5 in a large sauté pan add cup of olive oil and heat on medium heat. add olives, peppers, and spinach sauté for about five minutes till all ingredients are tender.
  • 6 once all ingredients are tender, pour cooked pasta and vegetable mixture into a well-greased casserole dish. add sauce and stir combining ingredients.
  • 7 top with the cup of feta cheese and bake uncovered for 15 minutes. serve with salad.

Mardi Gras King Cake

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

  • Servings: 12
  • 1/2 cup butter or 1/2 cup margarine (if using margarine, not spread or tub product)
  • 2/3 cup evaporated milk
  • 1/2 cup granulated sugar
  • 2 teaspoons salt
  • 5 eggs
  • 2 envelopes active dry yeast
  • 1/3 cup warm water
  • 1 tablespoon grated fresh lemon rind
  • 1 tablespoon grated orange rind
  • 5 1/2 cups all-purpose flour
  • 1 dried beans
  • 1 cup confectioners' sugar (powdered)
  • sliced candied citron peel, for garnish
  • candy sprinkles, for garnish

Recipe

  • 1 combine butter or margarine, evaporated milk, granulated sugar, and salt in a small saucepan.
  • 2 heat slowly until butter is melted; cool to lukewarm.
  • 3 beat four of the eggs in a large bowl with a wire whip; stir in milk mixture.
  • 4 sprinkle yeast and 1 teaspoon sugar into warm water in a cup.
  • 5 stir until yeast dissolves; allow to stand until mixture bubbles (approximately ten minutes).
  • 6 add to egg mixture, blending well.
  • 7 add lemon and orange rind.
  • 8 mix flour into egg mixture, one cup at a time to make a stiff dough.
  • 9 turn out onto a lightly floured pastry cloth or board; knead until smooth and elastic (about ten minutes), adding only enough extra flour to keep the dough from sticking.
  • 10 place in a large greased bowl; turn dough to coat all over with shortening.
  • 11 cover with a towel and let rise in a warm place until double in bulk.
  • 12 punch down; knead a few times and divide in half.
  • 13 using the palms of your hands, roll half into a 20" rope; lift ends and twist loosely one or two times.
  • 14 place on a large greased cookie sheet in a half circle.
  • 15 repeat with the other half of the dough, pinching the ends of the ropes together to form a large ring about 12 inches in diameter.
  • 16 lift the ring slightly at one side and push the bean about an inch into the dough from the bottom.
  • 17 cover and let rise again until double.
  • 18 while the dough rises, beat remaining egg in a small bowl and brush over dough.
  • 19 preheat the oven to 375f during the second rising.
  • 20 bake for 30 minutes, or until a golden brown and the bread gives a hollow sound when tapped.
  • 21 slide carefully from the baking sheet to a wire rack; cool thoroughly.
  • 22 before serving, mix the powdered sugar slowly with water until smooth and of drizzling consistency (you should only need a couple of tablespoonsful of water).
  • 23 drizzle over the ring and decorate with candied citron and sprinkles.

Kona Coffee Cup Muffins

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 9
  • 1/4 cup margarine
  • 1/2 cup sugar
  • 2 eggs
  • 2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 cup milk
  • 1/4 cup strong coffee (kona coffee)
  • 3 tablespoons jam, divided (any flavor)

Recipe

  • 1 blend margarine, sugar, and eggs until creamy.
  • 2 add sifted flour and baking powder alternating with milk and cofee.
  • 3 blend well after each addition.
  • 4 spray 9"fire-king" coffee cups with non stick pray or grease with butter.
  • 5 fill 1/2 full with batter.
  • 6 drop 1 teaspoon jam in center of each and add more batter to each cup, covering jam.
  • 7 bake in 350-degree oven for 30 minutes.
  • 8 serve cup with saucer.

Gluten-free All-purpose Flour

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 4 cups brown rice flour
  • 3 cups tapioca starch (also called tapioca flour or cassava flour)
  • 1 cup flax seeds or 1 cup flax seed meal

Recipe

  • 1 place the flax seeds or flax meal into a clean, moisture free grinder or blender. grind flax until it is the consistency of whole wheat flour.
  • 2 if the texture of the rice flour is gritty, it can also be placed in the blender and ground until it is more powdery in texture.
  • 3 in a large bowl, combine ground flax, tapioca starch, and brown rice flour until mixture is uniform and no lumps remain. a wire whisk works well for this step.
  • 4 enjoy in any recipe that calls for gluten-free all-purpose flour. it can also be a great substitute for all-purpose flour in many traditional recipes for cookies, bars, quick bread loaves, muffins, and pancakes; just add an extra egg and 1 1/2 times the amount of leavening called for in the recipe. (for example, if a recipe calls for 2 teaspoons baking powder, use 3 teaspoons instead.) however, this flour may be too heavy for cakes, biscuits, and pastries, and does not contain enough protein for use in bread recipes.

Flori's Hot Tub Heaven

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

  • Servings: 1
  • 1 ounce peppermint schnapps
  • 1 ounce amaretto almond liqueur
  • 3 ounces irish cream
  • 3 ounces warm coffee

Recipe

  • 1 please add in order from light to heavy finishing with coffee.
  • 2 no mixing required.

Low Fat Coffee Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

  • Servings: 10
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 cup liquid egg substitute (about 3) or 1/2 cup egg (about 3)
  • 2 tablespoons canola oil
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 1/2 cups fat free sour cream
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/2 cup oats (rolled or instant)
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter
  • 1/4 cup chopped nuts

Recipe

  • 1 preheat the oven to 350 degrees. spray a 9 x 13" pan with non stick cooking spray and set aside
  • 2 combine flour + baking powder + baking soda and cinnamon. set aside
  • 3 place the egg substitute or egg whites in a large bowl, add oil, sugars (both) and sour cream. mixing well.
  • 4 quickly stir the flour mixture into the sour cream misture, mix just until thoroughly moistened. spread the batter into the prepare pan.
  • 5 combine all the topping ingredients. mix it using your finger tips (make sure that butter is room temperature).
  • 6 sprinkle the topping on top of the batter in the pan.
  • 7 bake about 35 minutes, a few minutes longer if it is refrigerated. test by inserting a sharp knife into the center of the cake. if it is come out clean it is done :).
  • 8 tips: if you make this the night before. make sure dont add the topping right away. i would add the topping right before you bake it. enjoy!

Mean Chef's Bittersweet Molten Chocolate Cakes With Coffee Ice C

Total Time: 33 mins Preparation Time: 20 mins Cook Time: 13 mins

Ingredients

  • Servings: 8
  • 9 tablespoons sugar
  • 8 ounces bittersweet chocolate (not unsweetened) or 8 ounces semisweet chocolate, chopped
  • 3/4 cup unsalted butter
  • 3 large eggs
  • 3 large egg yolks
  • 1 tablespoon all-purpose flour
  • 1 quart coffee ice cream

Recipe

  • 1 generously butter eight 3/4-cup soufflé dishes or custard cups.
  • 2 sprinkle inside of each dish with 1 1/2 teaspoons sugar.
  • 3 stir chocolate and butter in heavy medium saucepan over low heat until smooth.
  • 4 remove from heat.
  • 5 using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes.
  • 6 fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate.
  • 7 fold in flour.
  • 8 divide batter among soufflé dishes.
  • 9 (can be made 1 day ahead. cover with plastic; chill. bring to room temperature before continuing.) preheat oven to 425°f.
  • 10 place soufflé dishes on baking sheet.
  • 11 bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes.
  • 12 top each cake with scoop of coffee ice cream and serve immediately.

Hot Mulled Cider (après-ski Slammer)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 8
  • 1 gallon fresh apple cider
  • 3 cinnamon sticks
  • 2 whole cloves
  • 1/4 teaspoon whole allspice
  • 1 lemon, zest of, no
  • 1/4 cup brown sugar
  • 1 -2 ounce bacardi rum (special)

Recipe

  • 1 in large saucepan, slowly heat ingredients 15- 20 minutes. strain through cheesecloth or coffee filter. serve as is for the kiddies but best served warm with 1-2 oz bacardi special as an adult drink.

Friday, February 27, 2015

Outrageous Oatmeal (flour) Chocolate Chip Cookies

Total Time: 43 mins Preparation Time: 20 mins Cook Time: 23 mins

Ingredients

  • 1/2 cup butter
  • 1 cup brown sugar
  • 3 tablespoons granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups ground oatmeal (to flour consistency)
  • 1/4 cup unbleached all-purpose flour
  • 1 1/4 teaspoons instant coffee, finely ground
  • 12 ounces chocolate chips

Recipe

  • 1 before starting, grind enough oatmeal in the food processor to make the necessary 1 3/4 cups you will need to make these cookies! or, if you're lucky enough to find oat flour, use that!
  • 2 with electric mixer, blend butter with both sugars, egg and vanilla extract.
  • 3 add dry ingredients to mixture- blend well.
  • 4 stir in chocolate chips.
  • 5 spoon golf ball-size balls of mixture onto prepared cookie sheets (either use cooking spray or parchment paper).
  • 6 bake at 265 degrees for 23 minutes (yes, i know this sounds strange, but trust me, it works!).
  • 7 enjoy!

Low Fat Coffee Banana Smoothie

Total Time: 3 mins Preparation Time: 2 mins Cook Time: 1 min

Ingredients

  • 8 ounces milk
  • 1 scoop high quality protein powder, i use vanilla spirutein
  • 1 small banana
  • 3 coffee ice cubes (regular o decaf have fun with flavored coffee)

Recipe

  • 1 put all ingredients in a blender and liquefy. drink immediately.

Holiday Apple Coffee Cake

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

  • Servings: 12
  • 1/2 cup crisco
  • 1/2 pint sour cream
  • 1/2 cup sugar
  • 6 tablespoons butter
  • 1 teaspoon vanilla
  • 1 cup packed brown sugar
  • 3 large eggs
  • 2 teaspoons ground cinnamon
  • 2 cups sifted flour
  • 1 cup chopped nuts
  • 1 teaspoon baking powder
  • 2 cups apples, pared, cored and diced
  • 1 teaspoon baking soda

Recipe

  • 1 cream crisco, sugar and vanilla thoroughly.
  • 2 add eggs, one at a time, beating well after each addition.
  • 3 sift flour with baking powder and soda.
  • 4 add to cream mixture, alternately with sour cream, blending after each addition.
  • 5 spread half of the batter in a 10-inch tube pan that has been greased and lined on the bottom with waxed paper.
  • 6 cream butter, brown sugar and cinnamon together.
  • 7 add apples and nuts. mix well.
  • 8 dot batter in pan evenly with half of the apple mixture. cover with remaining batter.
  • 9 then dot with remaining apple mixture.
  • 10 bake in preheated-oven, 350° about 50 minutes.
  • 11 cool cake 10 minutes before removing from pan.

Mrs. Hayden's Coffee Cake

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

  • Servings: 16
  • 1 (18 ounce) box cake mix
  • 2 large eggs, slightly beaten
  • 1/2 cup butter, softened
  • 1 lb confectioners' sugar
  • 8 ounces cream cheese, softened
  • 2 large eggs, slightly beaten

Recipe

  • 1 crust:.
  • 2 sift or stir the cake mix to remove lumps.
  • 3 mix in the butter & eggs to make a stiff dough.
  • 4 press evenly into (2) 8-inch cake pans or (1) 9 x 13-inch baking pan.
  • 5 topping:.
  • 6 cream together the sugar & cream cheese.
  • 7 stir in the eggs.
  • 8 spread over crust.
  • 9 bake at 350° for 30-35 minutes.
  • 10 note: this would be a wonderful recipe to tweak using different flavors of cake mix, adding chocolate chips, nuts, dried fruit, etc.

Low Fat Coffee Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

  • Servings: 10
  • 1/4 cup margarine, softened to room temperature
  • 1 cup sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup skim milk (or soy milk)
  • 1 teaspoon vanilla extract
  • 3 egg whites, beaten (or egg replacement)
  • 1/3 cup brown sugar, firmly packed
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup pecans or 1/4 cup walnuts, chopped

Recipe

  • 1 cream margarine and sugar together until fluffy.
  • 2 sift together the flour, baking powder and salt and add to the margarine/sugar mixture.
  • 3 add 1/4 cup milk to mixture, beat well, repeat twice.
  • 4 beat in the vanilla.
  • 5 fold in the egg whites.
  • 6 pour mixture into a greased 8"x8" baking pan.
  • 7 combine topping (last four) ingredients and sprinkle over the top.
  • 8 bake at 375° about 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • 9 serve warm or at room temperature.

Hot Mocha (with Kahlua Or Amaretto)

Total Time: 7 mins Preparation Time: 2 mins Cook Time: 5 mins

Ingredients

  • Servings: 2
  • 4 ounces chocolate
  • 2 tablespoons kahlua or 2 tablespoons amaretto
  • 8 ounces coffee, hot and strong
  • 6 tablespoons whipped cream
  • chocolate beans (chips)

Recipe

  • 1 gently melt the chocolate in a pan being careful not to burn it.
  • 2 gradually add the coffee and liqueur.
  • 3 pour into 2 warmed balloon glasses (or martini glass).
  • 4 spoon cream onto the top and decorate with chocolate beans/chips.

Buttermilk Brownies

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

  • Servings: 18
  • 1 cup butter or 1 cup margarine
  • 1/3 cup hershey cocoa powder (regular-type, dry)
  • 2 cups sugar
  • 1 cup water or 1 cup coffee
  • 2 cups unsifted all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 slightly beaten eggs
  • 1/2 cup buttermilk
  • 1 1/2 teaspoons vanilla
  • 1/4 cup butter
  • 3 tablespoons hershey cocoa powder (regular type, dry)
  • 3 tablespoons buttermilk
  • 2 1/4 cups powdered sugar (confectioners')
  • 1/2-1 teaspoon vanilla (your preference)
  • 1/2 cup english walnuts or 1/2 cup butter nuts or 1/2 cup pecans or 1/2 cup black walnuts or 1/2 cup similar type nuts

Recipe

  • 1 brownies: in saucepan combine butter, cocoa, 2 cups sugar and 1 cup water (first four ingredients).
  • 2 bring to boil; stirring constantly.
  • 3 remove from heat and set aside.
  • 4 in large mixing bowl, blend together flour, soda and salt.
  • 5 in small bowl combine buttermilk, eggs and vanilla; whisk lightly with a fork.
  • 6 pour buttermilk mixture into dry ingredients; mix until smooth.
  • 7 add cocoa mixture gradually with mixer on low setting.
  • 8 mix until well blended (flour and buttermilk mixture will be thick and likely need to be scraped from sides of bowl to blend thoroughly).
  • 9 pour into greased 10 1/2 x 14 3/4 x 2 1/4 baking dish.
  • 10 bake at 375 deg f for 25 minutes; test with toothpick.
  • 11 immediately pour frosting over brownies; spread evenly.
  • 12 (brownies will be very tender so spread gently.) cool; cut into bars and serve.
  • 13 frosting: in saucepan, mix 1/4 cup butter, 3 tablespoons cocoa and 3 tablespoons buttermilk.
  • 14 cook and stir till boiling (mixture will be slightly curdled); remove from heat.
  • 15 beat in 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla.
  • 16 fold in english walnuts.

Kona Crusted Sirloin Steak

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

  • Servings: 1
  • 14 ounces sirloin steaks
  • 1/3 cup sugar
  • 1 cup kona ground decaffeinated coffee
  • 1/2 cup parmesan cheese
  • 1/4 cup mustard powder
  • 1/4 cup granulated garlic
  • 1 tablespoon black pepper
  • 2 tablespoons lowry season salt
  • 8 ounces salted butter
  • 8 ounces shallots, sliced 1/8 inch thick
  • 1 ounce clarified butter
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly cracked pepper
  • 1/2 teaspoon fresh lemon juice
  • 1 tablespoon wine

Recipe

  • 1 coffee rub:.
  • 2 combine all ingredients and mix thoroughly.
  • 3 shallot butter:.
  • 4 allow the whole butter to soften at room temperature.
  • 5 warm a sauté pan over high heat. add the clarified butter, heat to the smoke point and add the shallots.
  • 6 caramelize the shallots for two minutes and season with 1 teaspoon kosher salt.
  • 7 continue to caramelize the shallots and deglaze with 1 tablespoon of wine. bring to a boil and remove from the heat.
  • 8 combine shallot mixture and softened butter in a stainless steel mixing bowl and whip to incorporate.
  • 9 sirloin:.
  • 10 roll the sirloin in the coffee rub pressing upon rub to create a "crust".
  • 11 barbecue the sirloin to the desired temperature being careful not to burn the crust.
  • 12 place the sirloin on a large plate and top with 2 tablespoons of shallot butter.
  • 13 sprinkle chopped parsley and serve immediately.

Gluten Free, Casein Free Cinnamon Pecan Coffee Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 16
  • 2/3 cup canola oil
  • 1 1/2 cups sugar
  • 2 eggs, lightly beaten
  • 2/3 cup rice milk, unsweetened
  • 1 1/3 cups brown rice flour
  • 2/3 cup tapioca starch
  • 1 teaspoon guar gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup brown sugar, firmly packed
  • 1 cup pecans, finely chopped
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Recipe

  • 1 preheat oven to 350*f and grease bottom and sides of 13 x9 baking pan with shortening or dairy-free margarine; set aside.
  • 2 combine topping ingredients in a small bowl; set aside.
  • 3 in medium bowl, combine canola oil and sugar; blend in beaten eggs and rice milk; set aside.
  • 4 sift together dry ingredients in a large mixing bowl; make a well in the center for the egg mixture.
  • 5 gradually add egg mixture to dry ingredients; blending well after each addition.
  • 6 spread batter into prepared pan; sprinkle topping ingredients from edge to edge, corner to corner.
  • 7 bake, uncovered, at 350* for 30-35 minutes or until a toothpick inserted near the center comes out clean. allow to cool slightly on a wire rack before cutting and serving.

Koffie Van Brunt

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 2
  • 2 tablespoons chilled heavy whipping cream
  • 4 tablespoons aged dark rum
  • 2 tablespoons cherry herring liqueur
  • 2 teaspoons packed golden brown sugar
  • 1 1/2 cups fresh brewed coffee
  • 1 orange
  • 1 cinnamon stick

Recipe

  • 1 whisk cream in small bowl until slightly thickened but still pourable.
  • 2 divide rum, cherry herring, and brown sugar between 2 warm mugs.
  • 3 add 3/4 cup hot coffee to each mug and stir to dissolve sugar.
  • 4 spoon whipped cream atop coffee.
  • 5 finely grate small amount of orange peel and cinnamon over drink and serve.
  • 6 e n j o y !

Kofta Curry

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

  • Servings: 6
  • 2 tablespoons oil
  • 1 medium onion, diced fine
  • 1 large carrot, peeled and diced fine
  • 3 celery hearts, diced fine
  • 4 garlic cloves, minced
  • 3 green chilies, minced fine
  • 2 teaspoons curry powder
  • 1 cup lentils
  • 3/4 cup tomato juice
  • 1/4 cup water
  • 1/2 cup tomato paste
  • 1 cup fresh breadcrumb
  • 1/2 cup roasted cashew nuts, chopped fine
  • 2 large eggs, beaten
  • 3 cups yogurt
  • 1 cup buttermilk
  • 4 green chilies, finely chopped
  • 1 inch piece ginger, grated
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon channa dal
  • 1/4 teaspoon fenugreek seeds
  • 1/2 teaspoon turmeric
  • 1/4 cup desiccated unsweetened coconut
  • 2 tablespoons oil
  • 1/2 teaspoon black mustard seeds
  • 3 curry leaves

Recipe

  • 1 heat oil in a sauté pan and fry vegetables, garlic and spices for 4 minutes.
  • 2 add your cooked lentils, tomato juice and water and simmer until lentils are cooked.
  • 3 drain vegetables.
  • 4 process vegetable/lentil mixture just a bit to make a chunky paste (do not make a smooth dry paste) and combine with finely chopped peanuts, eggs and breadcrumbs.
  • 5 form into balls about the size of a golf ball, and bake in your oven at 375°f for 15 minutes.
  • 6 in the meantime make your sauce:.
  • 7 gently heat yogurt and buttermilk in a pan.
  • 8 grind coriander, cumin, channa dal, fenugreek seeds, turmeric and dried coconut in a coffee grinder or spice grinder.
  • 9 add the ground mixture to the yogurt.
  • 10 then add ginger and chilies.
  • 11 next add salt to taste.
  • 12 adjust spices as necessary.
  • 13 now heat 2 tablespoons of oil in another pan and add 1/2 teaspoon mustard seeds and 5 curry leaves, cooking until the seeds pop.
  • 14 when kofta is done, gently add to sauce.
  • 15 add the oil to your curry mixture and serve immediately.

Hot Irish Kiss

Total Time: 6 mins Preparation Time: 2 mins Cook Time: 4 mins

Ingredients

  • Servings: 1
  • 5 fluid ounces hot coffee
  • 1/2 fluid ounce irish whiskey
  • 1/2 fluid ounce hazelnut-flavored liqueur
  • 1/2 fluid ounce amaretto
  • 1 ounce whipped cream

Recipe

  • 1 rim glass with pink sugar, pour hot coffee into glass, add remaining ingredients, except whipped cream, top with whipped cream and sprinkle lightly with cinnamon.

Greek Tzatziki Sauce

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 4
  • 8 ounces plain yogurt (or greek yogurt, if your store carries it)
  • 1/2 medium cucumbers, peeled, seeded and finely chopped or 1/2 peeled grated cucumber
  • 2 ounces sour cream
  • 1 small pinch salt
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 2 mint leaves, finely minced or 1/4 teaspoon dried mint
  • 1 small garlic clove, finely minced

Recipe

  • 1 place yogurt in a coffee filter or piece of cheesecloth, and place in a strainer over a dish. let drain for 2-4 hours in the refrigerator. if using greek yogurt you do not need to drain it, as it is already a thick consistency.
  • 2 meanwhile, put the chopped or grated cucumber in a tea towel and squeeze to remove liquid. discard liquid. sprinkle with 1 teaspoon salt and mix into the cucumber. set aside 20 minutes. rinse a little to wash out the extra salt, if you want to. then squeeze again to express as much liquid as possible.
  • 3 draining the yogurt and cucumber make for a thick and authentic consistency of tzatziki sauce.
  • 4 combine the drained yogurt and cucumber, sour cream, pinch of salt, olive oil, red wine vinegar, mint and garlic. note: we love garlic, so i tried adding more once. it made for an overpowering and almost bitter taste, so now i stick to only 1 clove.
  • 5 place sauce in the refrigerator for 1 hour or more to meld flavors. stir before serving. the sauce can be stored in the refrigerator for up to one week. makes 1 1/4 cups.