Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
2 cups rolled oats
150 g butter, softened
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon baking powder
2 teaspoons flour
Recipe
1 blend together oats and butter.
2 stir the remaining ingredients together and add.
3 you might need to add a little more flour or a tsp of water.
4 drop cookies on sheet and bake at 180°c (350°f) for 10 to 15 minutes.
5 note: you can also use only 50 grams butter and use cold brewed coffee to give the cookies a different taste. i also have made a chocolate version by folding in 1/2 chocolate chips.
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
Servings: 8
3 cups all-purpose flour
1 1/2 teaspoons baking powder
4 eggs
1 1/2 teaspoons vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups brown sugar, firmly packed
1 cup sour cream
1/2 teaspoon cinnamon
2 tablespoons butter
2 tablespoons sugar
2 teaspoons lemon peel, grated
6 ounces mixed dried fruit (1-1/2 c)
1/2 teaspoon nutmeg
3/4 cup butter
1/2 cup brown sugar, firmly packed
Recipe
1 preheat oven to 350 degrees fahrenheit.
2 for cake batter, cream butter in a large mixer bowl until fluffy. gradually beat in sugar until light and fluffy. beat in eggs, one at a time, beating well after each addition. stir in lemon peel and vanilla.
3 combine dry ingredients. blend in dry ingredients alternately with sour cream, beginning and ending with flour mixture. mix well after each addition.
4 gently fold in dried fruit.
5 for streusel, place all ingredients in a small bowl. combine ingredients using a pastry cutter until mixture is crumbly. spoon one-third of the batter evenly into well-buttered and floured 10-inch tube pan. sprinkle with one-half of the streusel. repeat. spread remaining one-third of cake batter over streusel.
6 bake for 55-60 minutes, or until a wooden pick inserted in center comes out clean. let cake cool in pan 15 minutes. remove from pan and cool completely on wire rack. cover and store at room temperature up to five days. cake may be made ahead of time and frozen up to two months. thaw, wrapped in refrigerator.
Total Time: 1 hr 40 mins
Preparation Time: 1 hr
Cook Time: 40 mins
Ingredients
Servings: 18
2 (1/4 ounce) packages dry yeast
1/2 cup water
3/4 cup milk
1/2 cup sugar
1 teaspoon salt
1/2 cup butter
4 cups all-purpose flour
3 large eggs
1/2 cup butter
1 cup sugar
1/2 teaspoon ground cinnamon
Recipe
1 preheat oven to 375°f
2 dissolve yeast in warm water in a small mixing bowl. set aside until dissolved, about 10 minutes.
3 in a saucepan over medium low, heat milk, 1/2 cup sugar, salt and 1/2 cup butter. stir until sugar dissolves and butter melts. cool to lukewarm; then stir in dissolved yeast mixture and set aside.
4 combine flour, eggs and yeast mixture in a large bowl. stir until mixed and smooth. pour into a buttered 9x13 inch pan, spreading evenly.
5 let rise in warm, draft-free place for 45 minutes.
6 in a small bowl, combine 1/2 cup butter, 1 cup sugar and 1/2 teaspoon cinnamon. sprinkle evenly over the dough.
7 bake for 30 minutes, or until the top is golden and syrupy.
Total Time: 1 hr 50 mins
Preparation Time: 20 mins
Cook Time: 1 hr 30 mins
Ingredients
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 cup oil
1 teaspoon salt
3 1/2 cups flour
1 (1/4 ounce) package yeast
2 eggs
6 ounces sharp cheddar cheese, shredded
1/2 teaspoon pepper
Recipe
1 combine milk, water, sugar, oil, and salt in a saucepan. heat over low heat until blended.
2 combine 1 1/2 cups flour and yeast in a large mixing bowl. add liquid mixture to flour; beat until smooth.
3 blend in eggs, cheese, and pepper. stir in 2 cups of flour to make a stiff batter. beat until smooth and elastic.
4 spoon into 2 greased 1-pound coffee cans. cover with the plastic lids. let rise in a warm place for one hour or until light and bubbly. batter should be 1/2 inch below can cover.
5 remove lids. bake at 375 degrees for 30-35 minutes. cool for 15 minutes. remove from cans and cool on a wire rack.
Total Time: 3 hrs 5 mins
Preparation Time: 5 mins
Cook Time: 3 hrs
Ingredients
Servings: 2
1/4-2 1/4 cup ground coffee (fresh ground if possible)
1 -10 cup water (filtered if possible)
cream
sugar
coffee flavoring
Recipe
1 combine coffee and water in a container, approximately 4:1 ratio water to coffee. 1/4 cup coffee makes 2-3 cups brewed coffee, 2 1/4 cups makes pitcher of coffee. leave on counter 3 to 12 hours.
2 strain coffee into clean container using metal filter basket, cheesecloth or kitchen strainer (the finer the better). straining may take a while and you may need to clean out your filter as you go. doing this step in the sink is reccomended due to possible spillage.
3 pour the final mixture into your storage container and put it in the fridge. that's it!
4 this mixture is possibly 2-3 times as strong as you will want to drink it. dilute with an equal amount of water to start. serve over ice. if the mixture is too strong, add water to dilute. add cream and sugar at the time of serving.
Total Time: 1 hr 20 mins
Preparation Time: 35 mins
Cook Time: 45 mins
Ingredients
3 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups butter, softened
1 3/4 cups sugar
4 eggs
1 tablespoon grated lemon peel
2 teaspoons vanilla
1 cup lemonade
1 1/2 cups blueberries
1 cup blueberries
1/4 cup sugar
2 teaspoons cornstarch
1/4 cup water
Recipe
1 preheat oven to 350. grease a 10 inch bundt pan.
2 in a small bowl, sift together flour, bakinw powder, and salt.
3 in large bowl, beat butter until creamy. beat in sugar until fluffy. add eggs, one at a time, beating well after each. beat in lemon peel and vanilla.
4 add flour mixture into butter mixture in 3 additions, altermating with lemonade but ending wtih flour.
5 fold in blueberries. pour into prepared pan.
6 bake 45-50 minutes, until golden, or toothpick inserted to the center of the cake comes out clean. place on wire rack to cool.
7 for the sauce: combine all ingredients in saucepan. cook over medium heat until sugar is dissolved, liquid is no longer cloudy, and blueberries begin to burst; about 5-7 minutes. can puree in blender or food processor to make smooth.
8 to serve, cut cake into slices and drizzle wtih warm blueberry sauce.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 6
3 -4 cups fresh broccoli or 3 -4 cups fresh string beans or 3 -4 cups fresh cauliflower or 3 -4 cups fresh squash, any kind
heavy aluminum foil
1 fresh lemon
1/2 cup water
2 tablespoons butter or 2 tablespoons margarine
Recipe
1 1 large coffee can or a gallon can.
2 3 pieces 16 inches long tin foil.
3 1 deep soup or popcorn bowl that will fit the diameter of can.
4 place tinfoil centered across the top of bowl, place another piece like an x, the third piece in the two openings horizontally. push down into the bowl.
5 add vegetables, the vegetables will come over the side of the bowl so hold the tinfoil up.
6 with the tip of a knife blade, poke through the vegetables and make very small holes in the tinfoil on the bottom. be careful, small holes about six will do.
7 slice the fresh lemon, add two slices of lemon on top of vegetables. close the tinfoil. leave a little air space at the top.
8 find 3 flat top rocks to fit the bottom of the can.
9 lift the vegetable bag out of the bowl and put in can. put on the hot coals.
10 the rocks will be hot in about 10 minutes, really hot.
11 make a foil lid for the can so there is about two inches overhang over the sides.
12 make a hole on one side of lid, pour in water. cover hole with tin foil. have foil ready to cover. your vegetables will be ready in 8 to 10 minutes.
13 alternate instructions: grate or propane grill. heat the rocks first in the can over the grate. then drop the vegetable bag in the can, then make the small holes, then the water and seal the can.
6 add to the coffee can. put the plastic lid on and hold on to the top and bottom of can and shake shake shake. remove lid. if it is not mixed well enough, use the dreaded spoon.
7 add the milk and water in the can. replace the plastic lid. do the shake shake shake again. take off lid.
8 place heavy foil on top of can. place in coals or on grill over fire. when you start to hear the sizzle for about 15 minutes, remove to the end of the coals or the side of the grill, and continue to cook another 20 minutes. pull off. let set a few minutes.
9 serve with a spoon. do not get down to the very bottom, it may be too brown. my kids loved the crispies, but perhaps not to everyone's taste. serve with ice cream, whipped topping or dry jello mix sprinkled on top.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
Servings: 10
5 (16 ounce) cans baked beans
1 tablespoon molasses
1/4 teaspoon dry mustard
1/2 cup chili sauce or 1/2 cup ketchup
1/2 cup bourbon
1/3 cup strong coffee
1 (15 ounce) can crushed pineapple, well drained
1/2 cup brown sugar
8 slices bacon (optional)
Recipe
1 mix beans, molasses, mustard, chili sauce, bourbon, and coffee together. let stand in the refrigerator for 3 hours.
2 preheat oven to 300º and bake for 30 minutes. add the pineapple and brown sugar and bake for another 30 minutes or until the beans are hot all the way through and bubbly on top.
3 fry the bacon until crisp and crumble over the top of the beans right before serving.
Total Time: 1 hr 30 mins
Preparation Time: 1 hr
Cook Time: 30 mins
Ingredients
200 g pecan meal (7 ounces) or 200 g whole pecans
50 g butter, melted (1 3/4 ounces)
1/4 cup brown sugar, firmly packed to measure
1/4 cup desiccated coconut
1/4 cup plain flour or 1/4 cup gluten-free flour
1 cup golden raisin
1/2 cup kahlua or 1/2 cup other coffee liqueur
1/4 cup boiling water
4 teaspoons gelatin
500 g cream cheese, softened (approx 1 pound)
1/2 cup brown sugar
125 g dark chocolate, melted (4 ounces)
300 ml heavy cream (thickened cream, 10 fl.oz. or 1.2 cups)
300 ml heavy cream (thickened cream)
1 tablespoon kahlua or 1 tablespoon coffee liqueur
3 tablespoons grated chocolate or 3 tablespoons chocolate curls, for decoration
14 pecans
Recipe
1 preheat oven to 180°c (300°f ) or 160°c (320°f ) if fan forced.
2 combine the golden raisins and the half cup of kahlua in a small bowl. cover in clingwrap. the raisins will absorb most of the liqueur. set aside.
3 grease and line the base and sides of a 22cm (8 2/3 inches) round springform round tin. a smaller tin will result in a higher cheesecake with a thicker base. a larger tin will have a very fine base and not be as tall.
4 combine all of the ingredients for the base in a bowl. mix with a spoon until thoroughly combined.
5 press the base mixture into the base of the prepared cake tin (do not press the mixture up the sides). press down firmly.
6 bake the base in a preheated oven 10 minutes. the base should not be a golden cover. remove from oven- cool and put aside, or refrigerate until required.
7 in a small bowl thoroughly mix the boiling water and the gelatine. stir until the gelatine dissolves. set aside.
8 beat the cream cheese with the brown sugar, until smooth and creamy. best to use electric beaters for this step.
9 add the gelatine mixture, the melted chocolate and any of the kahlua that you can drain from the soaking raisins, to the cream cheese mixture. beat well to combine.
10 in a separate bowl, beat the 300mls of cream until soft peaks form.
11 fold firstly the beaten cream into the cream cheese mixture. then lightly fold in the soaked golden raisins.
12 pour the cheese mixture over the base in the springform tin. level and smooth over the top of the cheesecake using a spoon. refrigerate for several hours, or overnight.
13 for the topping. whip the remaining 300mls cream with the tablespoon of kahlua, until thick.
14 spread the cream over the cooled cheesecake. sprinkle with chocolate and decorate the edges of the cheesecake with the additional pecans.
1 mix the coffee and the water. leave it on the counter overnight. strain in the morning, preferably through cheesecloth.
2 for hot coffee just add hot water to taste to 1/4 cup (or more) of the concentrate mixture (depending on how strong - or not - you like your coffee). to make iced coffee, stir together 1/4 cup each of coffee concentrate and water. if desired, stir in milk and sugar. serve over ice.
Total Time: 55 mins
Preparation Time: 20 mins
Cook Time: 35 mins
Ingredients
3/4 cup graham cracker, crushed (8 squares)
1/4 cup pecans, chopped
2 tablespoons brown sugar, packed
1/2 teaspoon cinnamon
3 tablespoons butter, melted
1/2 cup butter, softened
1/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon peel, grated
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup sour cream
Recipe
1 preheat oven to 350°f; grease an 8 inch round cake pan and set aside.
2 crumb mixture: crush enough graham crackers to have 3/4 cup. combine all crumb mix ingredients and stir until well blended.
3 cake: cream softened butter and sugar in large bowl until light and fluffy.
4 beat in vanilla and lemon peel; set aside.
5 sift together flour, baking soda, and baking powder in medium bowl. add flour mixture and sour cream alternately to the sugar mixture, beating well after each addition.
6 spoon half of the batter into prepared pan, spreading evenly.
7 sprinkle 2/3 of crumb mixture evenly over batter. spoon remaining batter over crumbs and top with remaining crumb mixture.
8 bake for 30-35 minutes or until toothpick inserted into center comes out clean.
Total Time: 38 mins
Preparation Time: 20 mins
Cook Time: 18 mins
Ingredients
Servings: 12
1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/2 cup firmly packed dark brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
5 tablespoons cold unsalted butter, cubed
1 teaspoon vanilla extract
1/3 cup chopped pecans
4 cups all-purpose flour
5 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons ground cinnamon
1 1/2 teaspoons freshly grated nutmeg
1/2 teaspoon ground cardamom
12 tablespoons cold unsalted butter, cubed
1/2 cup granulated sugar
4 large eggs
1 cup heavy cream
1 tablespoon vanilla extract
3/4 cup raisins
2 tablespoons milk, for brushing the unbaked scones
Recipe
1 make the streusel: preheat oven to 400°f; set out two cookie sheets or rimmed baking sheets; combine the flour, brown sugar, cinnamon and nutmeg in a medium-size mixing bowl; add the butter, vanilla and pecans; using a pastry blender, cut the butter into the flour mixture until it is reduced to small bits; crumble and press the mixture between your fingertips until it adheres to itself and forms moist, sandy-textured lumps; set aside.
2 make the scone dough: in a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg and cardamom; drop in the chunks of butter and, using a pastry blender, cut the chunks into the flour until they are reduced to the size of large pearls; stir in the granulated sugar; add the raisins to the flour along with the liquid mixture and stir to form a dough.
3 turn the dough onto a lightly floured work surface and knead lightly about 10 times; divide the dough in half and form each piece into a 6 1/2- to 7-inch round disc; cut each round into 6 pie-shaped wedges; carefully pick up each scone, brush the top with a little of the milk and press a large handful of the streusel mixture on the top; after it is covered with the topping mixture, carefully transfer the scone to the baking sheet, placing the scones about 2 1/2 inches apart.
4 bake the scones for 17 to 18 minutes, or until golden and set; cool the scones on the baking sheet for a minute, then remove them to a cooling rack.
5 serve warm, or cool thoroughly; store in an airtight container, for up to 3 days (or freeze) and reheat at another time.
1 combine coconut milk, coffee and raw sugar in a small saucepan over medium heat and whisk until well combined – about 5 minutes.
2 remove from heat and whisk in vanilla. transfer to a bowl to let cool completely in the fridge – at least 6 hours, overnight being preferable.
3 transfer to ice cream maker and prepare according to manufacturer instructions. if desired, add in chocolate chips.
4 once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. should keep for 1 week in the freezer.
5 let stand for 15 minutes at room temperature before serving.
6 notes:.
7 though it won’t yield as desirable of results, if you don’t have an ice cream maker simply let the mixture cool after cooking, then transfer to a large, freezer safe container and place in the freezer. every hour remove from the freezer and whisk vigorously to incorporate air – this will make the ice cream less dense/more fluffy, creamy. repeat until desired consistency is achieved.
Total Time: 1 hr 10 mins
Preparation Time: 30 mins
Cook Time: 40 mins
Ingredients
1 lb bread dough
5 tablespoons butter or 5 tablespoons cooking spray
Recipe
1 also requires 1 small coffee can and 1 large coffee can.
2 grease and coat the small coffee can liberally with the butter or cooking spray.
3 place dough in can and cover with foil. place in warm area, perhaps on the ashes of the outskirts of a campfire until dough rises, until almost doubled in volume.
4 line the bottom of the large can with about 1 or 2 inchs of pebbles, small rocks or sand to keep the bread from burning on the bottom. set the small can inside the large one, making sure the sides don't touch, and then insert the large can into the coals, burying about two or three inches of the bottom. cover the entire top with foil and poke a few holes to allow air. check by lifting foil in about 40 to 50 minutes. bread is done when brown on top.
5 feel free to use different kinds of bread dough. i used a pound of wheat dough mixed in my bread machine.
Total Time: 2 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 2 hrs
Ingredients
Servings: 10
2 tablespoons vegetable oil
2 onions, chopped
3 garlic cloves, minced
1 lb ground beef
3/4 lb beef sirloin, cubed
1 (14 1/2 ounce) can peeled and diced tomatoes with juice
1 (12 ounce) bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
2 tablespoons brown sugar
3 1/2 tablespoons chili powder
1 tablespoon cumin seed
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 fresh hot chili peppers, seeded and chopped
Recipe
1 heat oil in a large saucepan over medium heat. cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
2 mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt.
3 stir in 2 cans of the beans and hot chile peppers. reduce heat to low, and simmer for 1-1/2 hours.
4 stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
1 1/2 cups all-purpose flour
1 cup sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 egg, beaten
3/4 cup milk
1/3 cup butter or 1/3 cup margarine, softened
1 teaspoon cinnamon
1/3 cup melted butter or 1/3 cup margarine
Recipe
1 preheat oven to 350°. grease a 12-cup muffin pan.
2 mix flour, 1/2 cup sugar, baking powder, salt and nutmeg in a medium bowl.
3 beat egg and milk in a small bowl.
4 beat softened butter in a large bowl until light and fluffy. add flour mixture and egg mixture alternately, mixing with a wooden spoon after each addition. do not overmix.
5 spoon batter into prepared muffin pan, filling each cup 2/3 full.
6 bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 minutes.
7 mix remaining sugar and cinnamon in a bowl. remove muffins. dip muffin tops in melted butter, then in cinnamon sugar. place right side up on a wire rack; cool or serve warm.
Total Time: 3 hrs 20 mins
Preparation Time: 3 hrs
Cook Time: 20 mins
Ingredients
1/4 cup lukewarm water
2 (1/4 ounce) packages dry yeast
2 eggs, slightly beaten
1/3 cup sugar
1/2 teaspoon salt
3/4 cup warm milk
1/3 cup melted butter
4 1/2 cups flour
Recipe
1 add yeast to lukewarm water and let stand 5 minutes. add eggs, sugar, and salt; mix well. mix the melted butter and warm milk together, add this and the flour alternately to the egg mixture. mix with a spoon until quite stiff. then knead with hands until dough is smooth and springy. place into a fairly large bowl, cover with a towel, and let rise in a warm place for 1 1/2 hours or until doubled in bulk. shape into 2 large braids or 1 1/2 dozen buns. (buns are made by rolling a ball of dough out about 4-5" in length and forming into a knot.) cover and let rise 1 1/2 hours or until doubled in bulk. punch down; let rise again. bake braids at 350* for approximately 20 minutes. bake buns at 400* for 10-15 minutes. immediately after removing from oven, brush top with slightly beaten egg whites and sprinkle with granulated sugar. finely chopped nuts or candied fruits can also be added.
Total Time: 1 hr 5 mins
Preparation Time: 15 mins
Cook Time: 50 mins
Ingredients
Servings: 12
1/2 cup butter flavor shortening
3/4 cup sugar
3 eggs
1 teaspoon vanilla
1/2 pint sour cream
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
4 teaspoons fleischmann margarine
1 cup brown sugar
2 teaspoons cinnamon
1 cup walnut pieces
1 cup powdered sugar
water
Recipe
1 instructions: make crumbs first.
2 then, make the batter.
3 add ingredients in order listed.
4 cream shortening, sugar, and eggs.
5 add the rest of the wet ingredients, and then slowly add the dry ingredients.
6 mix to combine, do not over mix.
7 put 12 the batter in a greased 10 inch bundt pan.
8 add 12 crumbs and then add the rest of batter, and top with rest of crumbs bake 350°f for 50 minutes until top is browned, and a fork comes out clean.
9 cool slightly and remove from pan to a cooling rack.
Total Time: 1 hr 5 mins
Preparation Time: 20 mins
Cook Time: 45 mins
Ingredients
5 ounces bittersweet chocolate, chopped
3/4 cup canola oil
1 cup sugar
1 large egg
2 cups all-purpose flour
1/2 cup cocoa powder
1 tablespoon baking soda
3/4 teaspoon salt
1 cup black coffee, cold
1 cup buttermilk
1/3 cup heavy cream
1 1/2 teaspoons corn syrup
1 1/2 teaspoons unsalted butter
Recipe
1 preheat oven to 350. spray 12 cup bundt pan with vegetable oil spray. in a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. scrape the chocolate into a medium bowl and let cool slightly. whisk in oil and sugar until smooth, then whisk in the egg.
2 in a small bowl whisk the flour, cocoa powder, baking soda and salt. add half of the dry ingrediants to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of buttermilk and whisk until smooth.
3 pour the batter into the prepared pan and bake for about 45 minutes. let the cake cool for 10 minutes, then turn it out and let cool completely.
4 in a small saucepan, bring the cream to a boil. in a heat proof bowl, combine the remaining 3 ounces of chocolate with the corn syrup and butter. pour the hot cream over the chocolate and let stand until melted, about 5 minutes. let the ganache glaze cool until thick but pourable, about 5 minutes.
5 pour the ganache over the cooled cake. let cake stand until the glaze is set(about 30 minutes).
Total Time: 35 mins
Preparation Time: 5 mins
Cook Time: 30 mins
Ingredients
Servings: 4
2 kg chicken wings, nibbles
40 ml light olive oil, enough to seal chicken
1/2 cup kikkoman soy sauce
3/4 cup honey
1/4 cup cornflour
Recipe
1 throw nibbles in frypan with olive oil, sear, sear, sizzle, sizzle, to get it lightly sealed (about 3 mins of tossing in pan)
2 stick the lid on to cook almost through for about 10 mins or until your gut instinct says it's more than half done.
3 pour in the soy sauce and honey, turn and coat all nibbles, simmer on low, leave lid on while you do whatever else needs doing for your meal. it's pretty forgiving, you can leave it to sit like this for quite a while.
4 scrape all the chook up one end of the pan while draining juices down the other end. this is where you turn the tv cameras off, it's not a glamorous step but it works! i get a clean coffee mug, about 1/4 full of cornflour, and i quickly dip the mug into the juices and stir, dip and stir, dip and stir. pour the contents into the pan. rinse the mug before it cements : ))).
5 stir the chook around in the sauce, til it's thickened to your liking.
2 pour milk into a 1 qt saucepan. stir coffee into the milk & slowly bring the mixture to the boiling point.
3 meanwhile, put the eggs & egg yolks in a lrg mixing bowl & beat together thoroughly w/a wire whisk. then beat in the cream & sugar.
4 when the milk mixture reaches the boiling point, slowly pour it into the egg mixture, beating vigorously w/the whisk. add the vanilla extract & beat again.
5 pour half of the coffee cream into a 10-in pie dish or 6-cup souffle dish. set the dish in a shallow pan filled w/boiling water to reach halfway up the side of the dish.
6 working quickly, transfer the dish to the preheated oven & pour the rest of the coffee cream into the dish.
7 reduce the oven temp to 325°f (160°c) & bake the coffee cream for 1 1/4 hours or till a knife plunged into the center comes out clean & dry.
8 remove the dish from the oven & allow to cool to room temperature. cover & refrigerate for a minimum of 3 hours to overnite.
9 notes: it was strongly emphasized that this dessert must be served icy cold. no other serving suggestions were included, but how could it be wrong to serve in goblets w/a sprinkle of choc shavings? not!
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
1 package refrigerated roll (not grands!)
1 grated orange, rind of
1/4 cup granulated sugar (about)
2 tablespoons butter
Recipe
1 grate the orange rind into the sugar and mix well. melt the butter in a small microwave proof bowl, using the microwave.
2 open the tube of rolls and roll each biscuit into a ball. dip the ball into the butter and then roll in the orange-sugar mixture.
3 bake refrigerated rolls as directed on tube. use a pan size that will hold them all. rolls may also be piled into a small tube pan.
4 variations:.
5 1. replace orange sugar with cinnamon sugar using 1 tablespoon cinnamon to 3/4 cup sugar. this makes enough for 2 packages.
6 2. make a butter ball coffee cake: use 2 tubes of biscuits. you do not need to roll them into balls but dip them in the melted butter (1/4 cup) and the flavored sugar (cinnamon sugar or orange sugar - 1/2 cup). place 15 overlapped biscuits around the outer part of a 9-inch round pan (greased). overlap 5 biscuits in center. pour remaining butter over all and sprinkle with 3/4 cup chopped nuts. bake 25-30 minutes. allow to stand 5 minutes before serving.
1 cup yogurt (whole-milk or reduced-fat 2% plain greek-style)
Recipe
1 streusel:.
2 combine brown sugar, flour, and cinnamon in medium bowl. add melted butter; toss with fork to blend. using fingertips, rub mixture together until small clumps form. mix in pecans. do ahead can be made 1 day ahead. cover and chill.
3 cake:.
4 position rack in center of oven and preheat to 350°f butter 9x9x2-inch metal baking pan. combine flour, baking soda, nutmeg, and salt in medium bowl; whisk to blend. using electric mixer, beat brown sugar, butter, and vanilla in large bowl until well blended, about 2 minutes. add eggs 1 at a time, beating well after each addition and scraping down sides of bowl occasionally. add half of flour mixture; beat just until blended. add yogurt; beat just until blended. beat in remaining flour mixture just until blended.
5 spoon half of batter into prepared baking pan; spread evenly. sprinkle half of streusel evenly over batter. spoon remaining batter in dollops over streusel, then spread evenly over with offset spatula. sprinkle remaining streusel evenly over top.
6 bake cake until streusel topping is brown and tester inserted into center of cake comes out clean, about 45 minutes. cool cake in pan on rack 30 minutes. cut into squares and serve slightly warm or at room temperature.
Total Time: 29 mins
Preparation Time: 15 mins
Cook Time: 14 mins
Ingredients
Servings: 4
1/4 cup kosher salt
1/4 cup packed brown sugar
3 cups water
4 slices lemons
1 tablespoon black peppercorns
1 tablespoon mustard seeds
1 tablespoon coriander seed
3/4 cup strong coffee
4 boneless skinless chicken breasts
2 tablespoons melted butter or 2 tablespoons olive oil
Recipe
1 combine the brine ingredients, except coffee in a saucepan, heat until sugar and salt dissolve pour into a large bowl, stir in coffee, refrigerate until cool.
2 add chicken and use a small plate to keep it submerged 2-3 hours.
3 heat grill to high.
4 remove chicken from brine, blot with paper towels, and brush with oil or butter on both sides grill 4-8 minutes, moving halfway to create grill marks.
5 turn over and grill 4-6 minutes more until done.
