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Tuesday, March 31, 2015

Coffee Can Zucchini Bread

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

  • Servings: 16
  • 3 eggs (well beaten)
  • 2 cups sugar
  • 2 -3 teaspoons vanilla
  • 1 cup vegetable oil
  • 2 cups flour (sifted)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 -4 teaspoons cinnamon
  • 2 cups zucchini (peeled and shredded)
  • 1 cup walnuts

Recipe

  • 1 preheat oven to 375 degrees.
  • 2 mix all ingredients except zucchini and walnuts.
  • 3 gently stir in zucchini and nuts.
  • 4 grease empty coffee can (1 lb size) very well. spoon in the batter into the can.
  • 5 bake for 1 1/4 hours or until a skewer inserted in the center comes out clean.
  • 6 cool in the can for 10 minutes; remove to a wire rack to finish cooling.
  • 7 slice and serve with your choice of spread.
  • 8 note: you can cook in other types of pans if needed. reduce cooking time accordingly. (9x9 pan = about 30 minutes).

Emeril Lagasse's Mississippi Mud Cake

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • 1/2 lb unsalted butter
  • 2 teaspoons unsalted butter, cut into 1/2-inch pieces
  • 1 tablespoon unsweetened cocoa powder

Coffee Coffee Cake

Total Time: 31 mins Preparation Time: 30 mins Cook Time: 1 min

Ingredients

  • Servings: 12
  • 1 1/2 cups coffee (strong brewed)
  • 1 cup sugar
  • 2/3 cup cooking oil
  • 1/2 cup honey
  • 2 tablespoons vinegar
  • 1 teaspoon vanilla
  • 2 eggs, slightly beaten
  • 3 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup hazelnuts, finely chopped and toasted
  • 1/2 cup hazelnuts, chopped and toasted (optional)
  • 1 cup packed light brown sugar
  • 1 cup powdered sugar
  • 2 tablespoons butter
  • 1 cup coffee (strong brewed)
  • 2 tablespoons hazelnut-flavored liqueur

Recipe

  • 1 preheat oven to 350°f.
  • 2 grease and lightly flour a 10 inch fluted tube pan.
  • 3 in a bowl whisk together coffee, sugar, oil, honey, vinegar and vanilla.
  • 4 add eggs; whisk until combined.
  • 5 in another bow combine flour, cocoa powder, baking powder, soda, salt and nutmeg.
  • 6 whisk in coffee mixture until combined. add 1 cup hazelnuts; stir to combine. pour batter into prepared pan.
  • 7 bake in preheated over about 1 hour or until a wooden pick inserted near centre comes out clean.
  • 8 cool in pan on wire rack for 20 minutes.
  • 9 remove from pan to serving plattewr. brush with some of the coffee-hazelnut syrup.
  • 10 cool for 30 minutes. brush again with syrup.
  • 11 sprinkle with the 1/4 cup hazelnuts.
  • 12 serve cake warm with remaining syrup.

Coffee Can Bread

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

Ingredients

  • 1 (1/4 ounce) package dry yeast
  • 1 tablespoon sugar
  • 1/2 cup warm water
  • 1 (12 ounce) can evaporated milk
  • 1 1/2 teaspoons salt
  • 3 tablespoons sugar
  • 2 tablespoons cooking oil
  • 4 1/2 cups flour

Recipe

  • 1 mix in a small bowl the first 3 ingredients.
  • 2 cover with a towel and let stand for 15 minutes.
  • 3 mix next 4 ingredients. add yeast mixture and flour. mix all well.
  • 4 divide dough into 2 greased 1 pound coffee cans. put plastic lid on cans and allow to rise till lid pops off.
  • 5 remove lids and place cans upright in 350 oven for 35 minutes or till desired brownness is reached.

Graham Cracker Coffee Cake

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

Ingredients

  • Servings: 12
  • 1 (18 ounce) box yellow cake mix
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 cup water
  • 2 cups graham cracker crumbs
  • 1 teaspoon cinnamon
  • 3/4 cup butter, melted
  • 3/4 cup packed brown sugar
  • 3/4 cup walnuts, chopped

Recipe

  • 1 grease and flour a 9 x 13 pan.
  • 2 mix the first four ingredients together and put half of batter into pan.
  • 3 mix the remaining ingredients together and put half the crumb mix over the batter in pan.
  • 4 put remaining batter over the crumbs and last put remainder of crumbs on top.
  • 5 bake at 350° for 25-30 minutes.

Finish Lace Cookies

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.

Coffee Cup Muffins (diabetic)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 2
  • nonstick cooking spray
  • 1/2 cup all-purpose flour, plus
  • 2 tablespoons all-purpose flour
  • 3/8 cup splenda sugar substitute
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 cup egg substitute
  • 1 tablespoon canola oil
  • 2 tablespoons unsweetened applesauce
  • 1/2 teaspoon vanilla extract
  • 1 cup shredded carrot (i buy pre-shredded carrots)
  • 2 tablespoons raisins

Recipe

  • 1 preheat oven to 400ºf.
  • 2 lightly spray coffee cups (or tins) with nonstick spray.
  • 3 combine flour, splenda, baking powder, baking soda and cinnamon in mixing bowl.
  • 4 in a separate bowl, whisk together egg substitute, oil, applesauce and vanilla extract about 1 minute, or until smooth.
  • 5 add carrots and raisins to mixture and stir until combined.
  • 6 add the flour mixture to the egg and carrot mixture stirring till smooth.
  • 7 spoon batter into cups (or tins).
  • 8 push the shredded carrots into the top to smooth.
  • 9 place cups (or tins) on a baking sheet and bake for 20 minutes or until a tooth pick inserted into the center of muffin comes out clean.
  • 10 cool 5 minutes, if in cup,loosen edges and slide out onto serving plate.

Coffee Can Fruitcake

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

  • 1 cup vegetable oil
  • 1 1/2 cups brown sugar, packed
  • 4 eggs
  • 3 cups sifted flour, divided
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 2 teaspoons allspice
  • 1 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 1 cup pineapple juice
  • 3 cups maraschino cherries, drained and chopped
  • 1 cup seedless raisin
  • 1 cup chopped dates (i prefer dromedary)
  • 3 cups chopped walnuts

Recipe

  • 1 combine the oil, sugar and eggs; beat vigorously with electric mixer for 2 minutes.
  • 2 sift 2 cups of the flour with the baking powder, salt and spices.
  • 3 stir into the oil mixture alternately with the pineapple juice.
  • 4 mix remaining cup of flour with the fruits and nuts.
  • 5 pour batter over this mixture, blending well.
  • 6 turn into well greased bundt or tube pan.
  • 7 place on middle rack in oven; set a pan of water on lower rack.
  • 8 bake very slowly at 275 degrees for 2 1/2 to 3 hours, or until the cake tests done with a toothpick.
  • 9 let stand for 20 to 30 minutes before removing from pan (the cake needs time to firm up a little).
  • 10 turn out on serving platter and cool completely.

Coffee Chiller

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 1 cup fresh ground coffee
  • 12 cups water (spring water, preferably)
  • 1 cup sugar
  • 1 quart half-and-half
  • 1 quart milk
  • 1 tablespoon vanilla extract

Recipe

  • 1 brew coffee using 12 cups of water. stir in sugar until dissolved. stir in half-and-half, milk, and vanilla; chill.
  • 2 serve over ice.
  • 3 note: add brandy for an after-dinner drink or ice cream for a sipping dessert.

Mixed Fruit Coffee Cake

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.

Double Butter Coffee Cake

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.

Coffee Cake With Cranberry Swirl

Total Time: 1 hr 40 mins Preparation Time: 45 mins Cook Time: 55 mins

Ingredients

  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup sour cream (i used nonfat plain yogurt)
  • 1 teaspoon almond extract
  • 1 (8 ounce) can whole berry cranberry sauce (i used 1 cup of fresh cranberry sauce)

Recipe

  • 1 preheat oven to 350 degrees f (175 degrees c).
  • 2 (decrease the temperature by 25 degrees if using dark pan).
  • 3 grease and flour a 9 or 10 inch tube pan. tap out the excess flour.
  • 4 cream together the butter and sugar until light and fluffy.
  • 5 beat in the eggs just until well blended.
  • 6 mix together the flour, baking powder, baking soda and salt.
  • 7 lower the mixer speed, and add the flour mixture alternately with the sour cream or yogurt until just blended. do not overmix!
  • 8 stir in the almond extract and mix only until just combined.
  • 9 pour 1/3 of the batter into the pan.
  • 10 swirl 1/2 of the cranberry sauce into the batter.
  • 11 add another 1/3 of the batter, then swirl in the remaining cranberry sauce. top with remaining batter.
  • 12 bake about 55 minutes or until toothpick inserted in the center comes out clean.
  • 13 let cool in pan on wire rack about 10 minutes. cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.

Coffee Can Cheese Bread

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.

Coffee Cold-brewed At Home

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.

Double Blueberry Morning Cake

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.

Coffee Can Hot Rocks Steamed Vegetables

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.

Coffee Can Apple Cobbler

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

  • Servings: 6
  • 15 ounces apples, sliced unsweetened or 3 apples, cored, peeled and sliced
  • 1/2 cup margarine or 1/2 cup butter
  • 1 1/2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 6 ounces evaporated milk (1/2 can)
  • 3/4 cup water
  • 12 inches piece aluminum foil

Recipe

  • 1 wash coffee can and dry. keep plastic lid.
  • 2 put margarine in can. use a paper towel to wipe the entire inside of can. leave the remaining margarine.
  • 3 add the apple slices, if canned do not drain, add liquid.
  • 4 in large ziplock bag mix the following:.
  • 5 flour, baking powder, salt, sugar, cinnamon, and nutmeg. shake shake shake.
  • 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.

Coffee Cheesecakes

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

Ingredients

  • Servings: 2
  • 1/4 cup crushed vanilla wafers or 1/4 cup graham cracker
  • 2 teaspoons butter or 2 teaspoons margarine, melted
  • 1 teaspoon sugar
  • 1 egg
  • 2 tablespoons sugar
  • 1 (3 ounce) package cream cheese, softened
  • 1 tablespoon coffee liqueur
  • additional coffee liqueur, to garnish (optional)

Recipe

  • 1 combine crumbs, butter, and 1 tsp sugar.
  • 2 press into bottoms of two 6-oz custard cups.
  • 3 in a small bowl, beat egg to soft peaks.
  • 4 gradually add 2 tbsp sugar, beating until stiff peaks form.
  • 5 beat togeether cream cheese and liqueur.
  • 6 fold half of egg mixture into cream cheese mixture, and return to rest of egg mixture in bowl.
  • 7 fill the prepared custard cups with the cream cheese mixture, and bake at 350f for 15 minutes (cakes will puff, then fall when removed from oven).
  • 8 cool in cups, then loosen sides with a knife and invert onto plates.
  • 9 cover and chill.
  • 10 drizzle with additional coffee liqueur if desired, and serve.

Coffee Chili

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

  • Servings: 8
  • 2 tablespoons oil
  • 2 lbs ground beef
  • 2 cups chopped onions
  • 1/2 cup chopped green pepper
  • 3 cloves garlic, crushed
  • 3 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 (16 ounce) can tomatoes, chopped
  • 2 cups strong coffee
  • 1 cup water
  • 1 (4 ounce) can chopped green chilies
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper

Recipe

  • 1 cook ground beef, oil, onions, green pepper and garlic until beef is browned.
  • 2 stir in chili powder and cumin.
  • 3 add tomatoes, coffee, water, chilies, salt and pepper.
  • 4 simmer covered 1 hour, then cook an additional hour uncovered.
  • 5 serve over cooked rice.

Bourbon Baked Beans

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.

Indulgent Raisin And Kahlua Cheesecake

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.

Coffee Can Bread

Total Time: 1 hr 50 mins Preparation Time: 10 mins Cook Time: 1 hr 40 mins

Ingredients

  • 4 cups flour or 4 cups whole wheat flour
  • 1 (1/4 ounce) package active dry yeast
  • 1 cup milk
  • 1/2 cup butter or 1/2 cup margarine
  • 1/4 cup sugar or 1/4 cup brown sugar
  • 1 teaspoon salt
  • 1/2 cup ground walnuts or 1/2 cup ground almonds
  • 1/2 cup raisins, chopped
  • 3 eggs, slightly beaten

Recipe

  • 1 you will also need: 2 (1 lb.) clean coffee cans with plastic lids.
  • 2 mix 2 cups flour with yeast.
  • 3 in a saucepan, stir together milk, butter, sugar, and salt over low heat until butter is melted.
  • 4 cool 5 minutes, and add liquid ingredients to flour and yeast in bowl.
  • 5 beat until just smooth.
  • 6 add remaining 2 cups of flour, nuts, raisins, and eggs, and mix well (dough will be stiff).
  • 7 knead on floured board until smooth and elastic and fruit is well distributed.
  • 8 coat inside of coffee cans using a little oil or melted butter.
  • 9 divide dough in half and put one half in each can, and cover.
  • 10 place in a warm spot (about 85 degrees) for dough to rise, until it reaches about an inch from the top (about 1 hour).
  • 11 remove plastic lid, and bake at 375f for 35 minutes or until bread is well-browned and sounds hollow when tapped.
  • 12 let cool in cans for 10 minutes before turning out on rack to cool completely.

Coffee Concentrate

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 30
  • 1 lb medium-grind coffee (i prefer a dark-roast)
  • 10 -11 cups cold water

Recipe

  • 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.
  • 3 it should keep for 2-3 weeks in the fridge.

Graham Cracker (coffee) Cake

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.
  • 9 let cool 10 minutes before removing from pan.

Coffee Chip Cake

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

Ingredients

  • Servings: 9
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 cup coffee
  • 1/3 cup shortening
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1/2 cup chocolate chips
  • powdered sugar

Recipe

  • 1 pre-heat oven to 375 degrees.
  • 2 in a large bowl, mix the first seven ingredients until well-blended.
  • 3 mix in the chocolate chips.
  • 4 grease a 9 x 9 x 2 inch baking dish.
  • 5 pour in the batter and bake for 25-30 minutes.
  • 6 dust with powdered sugar and serve.

Coffee Cake Scones With Pecan Streusel Crunch

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.

Graham Cracker Brown Bread

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • 4 teaspoons graham cracker crumbs
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup butter or 1/4 cup margarine, softened
  • 1 cup graham cracker crumbs
  • 1 egg
  • 1/4 cup molasses
  • 1 cup sour milk or 1 cup buttermilk
  • 1 cup raisins

Recipe

  • 1 preheat oven to 350°f.
  • 2 coat a round loaf pan or coffee can with cooking spray and dust with 4 teaspoons graham cracker crumbs.
  • 3 alternately use 8x4-inch loaf pan.
  • 4 combine dry ingredients (flour-salt) in large bowl.
  • 5 cream butter or margarine in large bowl at medium speed until smooth.
  • 6 gradually add 1 cup graham cracker crumbs, beat until combined (2 minutes).
  • 7 add egg and beat 1 more minute.
  • 8 add molasses and beat until combined.
  • 9 beating at low speed, add flour mixture and buttermilk alternately to batter, beginning and ending with flour until blended.
  • 10 stir in raisins.
  • 11 pour into prepared pan.
  • 12 bake for one hour or until toothpick comes out clean.

Meraner Cake

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

  • Servings: 12
  • 200 g sugar
  • 1 pinch salt
  • 1 pinch cinnamon
  • 200 g ground hazelnuts
  • 150 g dark chocolate, chopped
  • 300 g flour
  • 1 teaspoon baking powder
  • 200 g butter or 200 g margarine, melted and cooled
  • 4 eggs, beaten
  • 250 ml strong coffee

Recipe

  • 1 mix all ingredients briefly with a hand mixer until well mixed.
  • 2 pour into a well greased (use baking paper) 30cm long loaf pan.
  • 3 bake in a preheated 180c oven on the bottom shelf for 65 minutes.

Dad's Irish Coffee

Total Time: 1 min Preparation Time: 1 min

Ingredients

  • Servings: 1
  • 1/4 fluid ounce creme de cacao
  • 1 1/2 fluid ounces irish whiskey
  • coffee
  • whipped cream, canned,the dairy kind not the non-dairy whipped topping

Recipe

  • 1 pour enough creme de cacao in the bottom of a coffee cup to just coat the bottom of the cup.
  • 2 add the irish whiskey.
  • 3 fill the cup with coffee leaving room for the whipped cream.
  • 4 using a swirling motion, top the coffee with whipped cream.
  • 5 drizzle creme de cocoa on the whipped cream.
  • 6 enjoy.

Coffee Coconut Ice Cream

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

  • Servings: 6
  • 2 (13 1/2 ounce) cans full fat coconut milk (roughly 3 1/2 cups)
  • 1/2-3/4 cup raw sugar
  • 3/4 cup strong brewed coffee (decaf recommended)
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 dark chocolate chips (or bittersweet)

Recipe

  • 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.

Coffee Can Campfire Bread

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.

Bourbon Baked Beans

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

Ingredients

  • Servings: 8
  • 4 (16 ounce) cans boston baked beans
  • 3/4 teaspoon dry mustard
  • 1 cup chili sauce
  • 1 tablespoon molasses
  • 1/2 cup bourbon (better quality)
  • 1/2 cup strong black coffee
  • 16 ounces crushed pineapple, drained
  • 4 tablespoons brown sugar

Recipe

  • 1 combine all ingredients in slow cooker.
  • 2 cook on low for 6 to 8 hours.
  • 3 a half hour before serving, turn crockpot to high and take off lid to slow cooker to cook of excess liquid.

Red Chili

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.

Coffee Cake With Marmalade And Marigolds

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

Ingredients

  • Servings: 8
  • 1/2 cup butter, soft
  • 1 cup sugar
  • 2 large eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1/2 cup orange marmalade
  • 1/3 cup marigold petals
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup sugar
  • 1/2 cup chopped nuts

Recipe

  • 1 with a hand mixer, beat together butter, sugar, eggs, flour, baking powder, baking soda, salt, buttermilk, and vanilla until smooth and fluffy.
  • 2 spoon half the batter into a well-greased 13 x 9-inch baking pan.
  • 3 drop the marmalade by small spoonfuls over the batter.
  • 4 blend carefully together.
  • 5 sprinkle batter with marigold petals, top with remaining batter.
  • 6 spread batter evenly with the back of an oiled spatula.
  • 7 swirl a knife gently through the batter to create a rippled effect.
  • 8 combine topping ingredients and sprinkle evenly over batter.
  • 9 bake at 350 degrees f for 30 minutes. serve each warm piece topped with a spoonful of yogurt and a marigold.

Coffee Cake Muffins

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.

Coffee Cake

Total Time: 25 mins Cook Time: 25 mins

Ingredients

  • Servings: 9
  • 2 cups flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter or 1/2 cup margarine
  • 1 teaspoon vanilla
  • 1 egg
  • orange juice, crack the egg into a measuring cup, add orange juice so that the egg and juice together make 1 cup
  • 4 tablespoons flour
  • 4 tablespoons butter
  • 10 tablespoons brown sugar
  • 1 teaspoon cinnamon

Recipe

  • 1 coffee cake batter.
  • 2 mix ingredients together until smooth.
  • 3 pour into a greased 8x8 pan.
  • 4 topping.
  • 5 mix ingredients together with a fork until crumbly.
  • 6 spread evenly on op of coffee cake batter.
  • 7 bake at 350 degrees for 25 minutes.

Coffee Bread

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.

Coffee Brownies-loaded

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

  • 8 ounces un-sweetened chocolate
  • 1 cup butter
  • 5 eggs
  • 3 cups sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 cup coffee-flavored liqueur
  • 2 cups chopped walnuts

Recipe

  • 1 preheat oven to 375 degrees.
  • 2 grease a 9x13 inch pan.
  • 3 in a medium heavy saucepan heat butter and chocolate over low heat, stirring constantly.
  • 4 when just melted remove from heat.
  • 5 in a large bowl beat eggs, sugar, and vanilla until thick and pale.
  • 6 stir in the chocolate mixture and the coffee liqueur.
  • 7 fold in flour.
  • 8 stir in walnuts.
  • 9 spread evenly into the prepared pan.
  • 10 place on the middle rack of the preheated oven.
  • 11 bake for 35 minutes.
  • 12 remove and let stand for 30 minutes before attempting to cut.

Coffee Cake Muffins

Merks Coffee Cake

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.
  • 10 cool completely & then drizzle on icing.
  • 11 serve with margarine or butter.

Chocolate Almond Tiramisu Crepes

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

Ingredients

  • Servings: 2
  • 8 ounces mascarpone cheese, room temp
  • 1/4 cup sugar-free cool whip, thawed
  • 2 tablespoons sugar-free chocolate syrup, hershey's
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 4 prepared crepes, warmed
  • 4 ladyfingers
  • 1 cup brewed coffee (warm or chilled)
  • 1 fluid ounce brewed espresso (warm or chilled)
  • 1 teaspoon splenda granular (or to taste for sweetness)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup sugar-free cool whip
  • 4 tablespoons sugar-free chocolate syrup, hershey's
  • 1 teaspoon unsweetened cocoa powder
  • 4 fresh cherries, with stems remove pits, warn guests
  • 4 tablespoons sliced almonds

Recipe

  • 1 in small/medium bowl, mix filling ingredients well with whisk, chill in fridge.
  • 2 prepare coffee and espresso, pour into small bowl, and add extracts and splenda, stir well. *taste for sweetness, add more splenda if desired.
  • 3 set aside or chill if desired.
  • 4 prepare crepes and keep warm in low oven. *frozen crepes can be used, follow package directions.
  • 5 divide filling and place evenly down center of each crepe.
  • 6 one at a time, dip (both sides) each lady finger into coffee mixture turning over several times to soak just a tiny bit.
  • 7 place each lady finger on top of filling down center of each crepe.
  • 8 roll up (or fold over sides) of each crepe and place seam-side down onto plates.
  • 9 drizzle each with 1 tbl. s/f chocolate syrup.
  • 10 top each with a 1/4 cup s/f cool whip.
  • 11 sprinkle each with sliced almonds.
  • 12 top each with a fresh cherry.
  • 13 sprinkle each with cocoa powder.
  • 14 serve immediately.
  • 15 serves 2-4.
  • 16 *if pits are not removed, please warn guests!

Coffee Cake

Total Time: 25 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 1/2 cup salad oil
  • 1 beaten egg
  • 1/2 cup milk
  • 1 1/2 cups sifted all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Recipe

  • 1 combine salad oil, egg and milk.
  • 2 sift together dry ingredients.
  • 3 add to milk mixture and mix together well.
  • 4 pour into greased 9x9x2-inch pan.
  • 5 sprinkle with spicy topping.
  • 6 bake at 375 degrees for approximately 25 minutes.
  • 7 spicy topping: combine 1/4 cup brown sugar, 1 teaspoon all-purpose flour, 1 teaspoon ground cinnamon, 1 tablespoon melted butter and 1/2 cup broken nuts. sprinkle over warm cake.

Coffee Cake

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 8
  • 2 eggs
  • 3/4 cup sugar
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup butter
  • 1 teaspoon cinnamon
  • 3/4 cup brown sugar

Recipe

  • 1 mix coffee cake ingredients.
  • 2 top with butter/cinnamon/brown sugar mixture.
  • 3 bake at 350 degrees for 20 minutes.
  • 4 serve warm with coffee.

Monday, March 30, 2015

Double Chocolate Bundt Cake With Ganache Glaze

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).

Kick-the-can-ice Cream

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

  • 1 cup whipping cream
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1/2 cup sugar
  • 1 cup milk
  • ice
  • rock salt

Recipe

  • 1 you will also need: 1 lg (#10) empty (coffee can) can and 1 sm 16 oz empty (coffee can) can.
  • 2 place ingredients in small size coffee can and mix with spoon.
  • 3 seal the can with duct tape and place inside a larger size coffee can.
  • 4 surround small can with ice and layers of rock salt.
  • 5 seal large tin with duct tape.
  • 6 roll or toss can for 20-30 minutes adding ice and salt to the larger can once or twice (this may not be necessary if done outdoors in the winter).
  • 7 pack again with ice or place in freezer and let stand for 20 minutes before serving.

Finger Lickin' Sticky Chicken

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.
  • 6 serve and enjoy.

Coffee Cake Muffins

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

Ingredients

  • 3/4 cup sugar
  • 1/3 cup shortening
  • 1 egg (beaten)
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • 1 tablespoon flour
  • 2 teaspoons baking powder
  • 3/4 cup milk
  • 2 teaspoons cinnamon
  • 1 cup sugar
  • 1/2 cup chopped small pecans
  • 1/4 cup melted oleo

Recipe

  • 1 cream sugar and shortening.
  • 2 add egg, vanilla and salt.
  • 3 beat well.
  • 4 add 1 1/2 cups flour, baking powder and milk.
  • 5 mix well.
  • 6 pour into well greased muffin pans or use cupcake papers; fill 3/4 full.
  • 7 mix together topping ingredients and sprinkle some on top of each muffin.
  • 8 bake at 375° until done, about 20 to 30 minutes.

Coffee Cake

Total Time: 33 mins Preparation Time: 8 mins Cook Time: 25 mins

Ingredients

  • 2 tablespoons sugar
  • 1/2 egg
  • 6 tablespoons milk
  • 1 cup bisquick
  • 1/4 cup raisins
  • 1 tablespoon oil
  • 3 tablespoons brown sugar
  • 1 tablespoon bisquick
  • 2 tablespoons soft oleo

Recipe

  • 1 preheat oven to 400 degrees.
  • 2 mix egg, milk, and oil.
  • 3 add sugar, bisquick, and raisins.
  • 4 mix well.
  • 5 pour into greased pie pan.
  • 6 combine topping ingredients until crumbly.
  • 7 spread topping over cake.
  • 8 bake at 400 degrees for 20 to 25 minutes.

North Carolina Style Tempeh Barbecue

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

  • Servings: 4
  • 1 lb tempeh, sliced diagonally, about 1/3 inch thick
  • 1/4 cup vegetable oil
  • 1 medium onion, chopped
  • 1 chipotle pepper
  • 3 tablespoons cider vinegar
  • 3 tablespoons tomato paste (i used tomato sauce here)
  • 2 tablespoons barley malt syrup (*see note at top of recipe) or 2 tablespoons molasses (*see note at top of recipe)
  • 1 tablespoon dijon-style mustard
  • 1 1/2 cups vegetable stock
  • 1 cup brewed coffee (or roasted grain substitute *see note at top of recipe)
  • salt & freshly ground black pepper
  • 4 whole grain sandwich rolls, toasted

Recipe

  • 1 in a large skillet, place a steamer rack.
  • 2 place water in skillet, not touching the steamer rack.
  • 3 place tempeh slices on rack and steam 15-20 minutes.
  • 4 place on paper towels, remove rack and wipe out the skillet.
  • 5 place oil in skillet and over medium heat, fry the tempeh on each side until golden brown.
  • 6 remove and place on paper towels to drain.
  • 7 add onion to skillet and saute over medium heat until onion is lightly browned, about 8 minutes.
  • 8 add whole chipotle chile and cook 2 minutes more, until onion is browned.
  • 9 add vinegar to release brown bits from bottom of the pan.
  • 10 stirring in each ingredient gradually, add tomato paste, barley malt, mustard, vegetable stock, and coffee.
  • 11 simmer until mixture is almost reduced by half.
  • 12 remove chipotle, slice in half and remove seeds, mince and return to sauce.
  • 13 add browned tempeh and simmer about 10 more minutes.
  • 14 divide tempeh and sauce evenly among buns and serve with coleslaw, either on the sandwich or on the side.
  • 15 i actually serve this on tortilla wrappers with rice and it is great like that!

Coffee Cream Custard

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 6
  • 1 cup coffee (strong & freshly made)
  • 1/2 cup heavy cream
  • 2 cups milk
  • 3 eggs
  • 3 egg yolks
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract

Recipe

  • 1 preheat oven to 350°f (180°c).
  • 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!

Orange Sugar Rolls

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.

Orange Spice Tea

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 50
  • 2 cups sugar
  • 2 cups tang orange crystals, breakfast drink
  • 1 cup lemon flavored ice tea mix
  • 2 teaspoons cinnamon
  • 1 teaspoon clove

Recipe

  • 1 mix all ingredients together and store in an air tight container.
  • 2 stir approx 1-2 tablespoons of mixture (to your taste) into a coffee cup size of hot water.

Pecan-streusel Coffee Cake

Total Time: 45 mins Cook Time: 45 mins

Ingredients

  • 2/3 cup packed dark brown sugar
  • 2/3 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted, cooled slightly
  • 1/2 cup pecans, toasted, coarsely chopped
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/3 cups packed golden brown sugar
  • 1/2 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 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.

Coffee Cake Muffins

Total Time: 58 mins Preparation Time: 40 mins Cook Time: 18 mins

Ingredients

  • 3 tablespoons butter
  • 1/4 cup light brown sugar
  • 1/4 cup rolled oats
  • 1/4 cup flour
  • 1/4 cup chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups buttermilk
  • 2 eggs
  • 3/4 cup butter, melted
  • 3 1/4 cups flour
  • 1 cup light brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon

Recipe

  • 1 for topping: add brown sugar, rolled oats, flour, walnuts, cinnamon and butter in a food processor (put the butter in last so it is on top).
  • 2 pulse a few times until the mixture is coarse and crumbly (this can also be done by hand or with a pastry blender); set topping aside.
  • 3 spray muffin pan with non-stick spray.
  • 4 in a bowl, whisk the buttermilk and eggs together.
  • 5 add the melted butter and stir until well blended.
  • 6 in another bowl, mix together the flour, brown sugar, baking powder, baking soda, and cinnamon.
  • 7 pour the buttermilk/butter mixture over the flour mixture, stirring just until moistened.
  • 8 scoop 1/4 cup of batter into prepared muffin cups (will be almost full).
  • 9 sprinkle evenly with the topping, covering the top of each muffin completely.
  • 10 bake at 400 degrees for 15 to 18 minutes, or until a pick inserted in the center comes out mostly clean, with a few moist crumbs attached.
  • 11 cool for 3 minutes and turn out on cooling rack.

Coffee Cake Goldmine

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

  • Servings: 9
  • 1/2 cup shortening
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 2 cups of sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 6 tablespoons softened butter
  • 1 cup light brown sugar (packed)
  • 2 teaspoons cinnamon
  • 3/4 cup chopped pecans
  • 3 tablespoons golden raisins
  • 3 tablespoons chopped chocolate pieces

Recipe

  • 1 for the topping: cream butter, brown sugar and cinnamon together.
  • 2 stir in pecans, raisins and chocolate pieces, and mix well then set aside.
  • 3 for the cake: cream shortening.
  • 4 add sugar, beating until light.
  • 5 add vanilla.
  • 6 beat in eggs, one at a time, beating well after each egg.
  • 7 sift together the flour, baking soda and baking powder.
  • 8 stir in flour mixture alternately with sour cream, beating well after each addition.
  • 9 place 1/2 of the batter mixture into a greased and lined (bottom) 10 inch tube pan.
  • 10 sprinkle with 1/2 of the topping mixture, then add second 1/2 of batter mixture and sprinkle the top evenly with the remaining topping.
  • 11 bake at 350 deg.
  • 12 for 50 minutes until tester comes out clean.
  • 13 cool on a rack in the pan, and when cool invert onto a plate to serve.

Orange Streusel Coffee Cake

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

Ingredients

  • 2 cups flour
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 orange, zest of, grated
  • 1 egg, slightly beaten
  • 1/2 cup milk
  • 1/2 cup fresh orange juice
  • 1/3 cup oil (or less)
  • 1/4 cup flour
  • 1/4 cup sugar
  • 2 tablespoons grated orange rind
  • 2 tablespoons butter

Recipe

  • 1 stir together the flour, sugar, baking powder and salt.
  • 2 stir in orange rind.
  • 3 mix together in separate bowl -- all the wet ingredients.
  • 4 make a well in centre of dry ingredients and add wet ingredients.
  • 5 mix until just blended.
  • 6 prepare 8" round cake pan (greased and floured).
  • 7 pour into cake pan.
  • 8 sprinkle with topping.
  • 9 bake at 350 degrees for about 30 minutes or until golden.

coffee brined chicken breasts

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.

Coffee Break Muffins

Total Time: 12 hrs 25 mins Preparation Time: 12 hrs Cook Time: 25 mins

Ingredients

  • 1 tablespoon coffee, brewed double-strength (or 1/2 shot home espresso)
  • 1 cup walnuts, chopped
  • 1 cup raisins
  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 1/4 cups cake flour, siftedx
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup milk

Recipe

  • 1 in small bowl, marinate raisins and walnuts in coffee overnight.
  • 2 preheat oven to 350°f grease or line muffin cups (28 needed).
  • 3 cream sugar with butter until light and fluffy.
  • 4 beat eggs into mixture one at a time.
  • 5 sift a little flour over nuts and raisins in coffee.
  • 6 resift remaining flour together with baking soda and salt.
  • 7 into large bowl, add dry ingredients alternately with milk and egg mixture; beat after each addition until smooth.
  • 8 fold in coffee, nut and raisin mixture.
  • 9 fill cups 2/3 full and bake 25 minutes until set (toothpick test works).

Coffee Cooler

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

Ingredients

  • Servings: 1
  • 1 cup strong fresh coffee
  • 1 dash salt
  • 4 scoops vanilla ice cream
  • 1 1/2-2 tablespoons sugar

Recipe

  • 1 put all ingredients into mixing bowl.
  • 2 beat until ice cream is melted.

Chris' Texas Style Chili Con Carne

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

Ingredients

  • Servings: 8
  • 3 1/2-4 lbs boneless beef roast
  • 1/2 cup cooking oil
  • 2 cups chopped onions, plus additional for garnish
  • 3 medium green peppers, diced
  • 4 garlic cloves, crushed
  • 2 (28 ounce) cans tomatoes (i prefer crushed)
  • 1 (12 ounce) can tomato paste
  • 2 cups water or 2 cups beer or 2 cups wine or 2 cups coffee
  • 1/3 cup chili powder
  • 1/4 cup sugar or 1/8 cup brown sugar or 3/4 cup molasses
  • 2 tablespoons salt
  • 2 teaspoons oregano leaves
  • 3/4 teaspoon cracked pepper
  • shredded monterey jack cheese (to garnish)

Recipe

  • 1 cut beef into 1/2 inch cubes.
  • 2 in an 8 quart dutch oven over medium high heat, in hot cooking oil, cook 1/3 of the meat at a time until browned on all sides.
  • 3 with a slotted spoon, remove the meat to a bowl and set aside.
  • 4 add the onions, green peppers, and garlic to the drippings in the dutch oven.
  • 5 cook 10 minutes over medium heat stirring occasionally.
  • 6 add more oil if necessary.
  • 7 return the meat to the dutch oven.
  • 8 add tomatoes (with liquid) and remaining ingredients except the cheese.
  • 9 over high heat, heat to boiling.
  • 10 reduce heat to low, cover and simmer 1 1/2 hours or until meat is fork tender.
  • 11 stir occasionally.
  • 12 serve with cheese and additional raw onions.
  • 13 note: preparing 2 to 3 days ahead of time, refrigerating, and reheating in a crockpot allows the tomato base to mellow and the flavors to blend.

Pistachio Pesto Sauce

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

Ingredients

  • 1 cup extra virgin olive oil
  • 1/2 cup grated parmesan cheese
  • 1 cup fresh parsley
  • 2 cups fresh basil
  • 3 tablespoons minced garlic
  • 3 tablespoons pistachio nuts (no shells of course)
  • 1/2 teaspoon salt

Recipe

  • 1 in a large strainer, place the basil and parsley.
  • 2 blanch the herbs under boiling water in a large pot for 15 seconds.
  • 3 use a large serving spoon or a coffee mug or whatever you have to keep the parsley and basil completely under water for the whole 15 seconds.
  • 4 remove and immediately place in a large bowl of ice water to stop any cooking.
  • 5 squeeze out the excess water and loosely chop.
  • 6 place the the parsley and basil in a food processor with all of the other ingredients except for the olive oil.
  • 7 start to puree the ingredients as you slowly add the one cup of olive oil.
  • 8 the whole dish takes five minutes to make plus the time it takes to boil the water.
  • 9 adjust any ingredients to your personal taste.

Coffee Cake Mix

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

Ingredients

  • 4 cups flour
  • 2 cups packed brown sugar
  • 2/3 cup quick-cooking oats
  • 1/3 cup dry buttermilk, powder
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup shortening
  • 1/2 cup graham cracker crumbs (about 8 squares)
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 4 eggs, divided
  • 2 cups water, divided

Recipe

  • 1 combine the first eight ingredients.
  • 2 cut in shortening until mixture is crumbly.
  • 3 in a small bowl, combine the topping mix ingredients.
  • 4 store both mixes in separate airtight containers in a cool dry place for up to 6 months.
  • 5 yield: 2 batches (9 cups cake mix, 1-1/3 cups topping).
  • 6 to prepare one coffee cake: preheat oven to 350°f.
  • 7 combine 2 eggs, 1 cup water and 4-1/2 cups cake mix just until blended.
  • 8 pour in greased 9 inch square baking pan.
  • 9 sprinkle with 2/3 cup topping mix.
  • 10 bake for 30-35 minutes or until a toothpick comes out clean.