Fruit Smoothie

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

Ingredients

• Servings: 2
• 1 cup plain vanilla yogurt
• 1 cup fresh mixed berries or 1 cup frozen mixed berry
• 1 banana
• 1/2 cup real milk (not that soy crap! hippies...)
• 1/2 cup crushed ice
• 2 tablespoons frozen orange juice concentrate

Recipe

• 1 mix all ingredients into a blender.
• 2 blend.
• 3 drink.
• 4 if you don't have a blender.
• 5 use your teeth to crush ice, then mix crushed ice with other ingredients in large coffee can.
• 6 then kick the coffee can around on the ground outside until you think it's ready - or until the men in jackets come to take you away.

Raisin N' Nut Pull-apart Coffee Cake

Total Time: 3 hrs 40 mins Preparation Time: 40 mins Cook Time: 3 hrs

Ingredients

• 1 cup milk
• 1/4 cup butter
• 1/4 ounce active dry yeast
• 1/4 cup warm water (105* to 115*f or 40* to 46*c)
• 3 1/2-4 cups all-purpose flour
• 1/4 cup sugar
• 1 egg
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup pecans, chopped
• 1 1/2 teaspoons cinnamon
• 1/2 cup butter
• 1/2 cup golden raisin

Recipe

• 1 in 1 qt saucepan scald mild, stir in 1/4 cup butter until melted. cool to warm (105* to 115*f or 40* to 46*c).
• 2 in large mixer bowl dissolve yeast in warm water. add cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt. beat at med speed scraping bowl often, until smooth.
• 3 by hand stir in enough remaining flour to make dough easy to handle.
• 4 turn dough onto lightly floured surface, knead until smooth and elastic (about 10 min).
• 5 placed in greased bowl, turn greased side up. cover and let rise in warm place until double in size (about 1 1/2 hours).
• 6 dough is ready if indentation remains when touched.
• 7 punch down dough, divide in half.
• 8 with floured hands, shape each half into 24 balls.
• 9 in small bowl stir together, 1 cup sugar, pecans and cinnamon.
• 10 dips balls first in melted butter then in sugar mixture.
• 11 place 24 balls in bottom of greased 10"in tube pan or bundt pan. (if removable bottom tube pan, line with aluminum foil).
• 12 sprinkle with raisins, top with remaining 24 balls.
• 13 cover, let rise until double in size (about 45 min).
• 14 heat oven to 375*f.
• 15 bake for 35-40 minutes or until coffee cake sounds hollow when tapped (cover with aluminum foil if coffee cake browns too quickly).
• 16 immediately invert pan on heat-proof serving plate. let pan stand 1 minute, to allow sugar mixture to drizzle over cake.
• 17 remove pan, and serve warm.
• 18 enjoy!

Raisin Bread

Total Time: 9 hrs Preparation Time: 8 hrs Cook Time: 1 hr

Ingredients

• 1 lb raisins
• 2 teaspoons baking soda
• 2 tablespoons unsalted butter
• 2 cups boiling water
• 2 cups sugar
• 2 eggs, well beaten
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 1/2 cup nutmeats (i use black walnuts)
• 2 teaspoons cinnamon
• 1 teaspoon salt

Recipe

• 1 mix together raisins, baking soda, butter and boiling water. let stand 6-8 hours or over night.
• 2 mix together sugar, eggs, vanilla extract, and add to raisin mixture.
• 3 add flour, nut meats, cinnamon, salt and mix well.
• 4 grease and flour either 1 lb. coffee cans or loaf pans, fill 1/2 full and bake at 350* for 1 hour or until cake tester comes out clean.
• 5 note:* can use splenda instead of real sugar, if desired.

Hot Vanilla

Total Time: 9 mins Preparation Time: 5 mins Cook Time: 4 mins

Ingredients

• Servings: 1
• 2 cups milk
• 1 1/2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/2 cup black coffee (optional)

Recipe

• 1 place 2 cups of milk into a microwavable cup, and heat it on high for 1 1/2 minutes.
• 2 add vanilla extract, and sugar, and stir in .
• 3 if you are a coffee lover then you can put in 1/2 cups of black coffee to make a nice latte with a creamy milk top.
• 4 set to cool for 1-2 minutes if you don't like it really hot.

Peanut Butter And Jelly Bites

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 (1 g) packet splenda caramel flavor accents for coffee
• 1 (1 g) packet splenda french vanilla flavor accents for coffee
• 1 tablespoon sugar-free hot cocoa mix
• 1 tablespoon graham cracker crumbs
• 2 tablespoons peanut butter
• 1 1/2 teaspoons fat free cream cheese
• 2 tablespoons graham cracker crumbs
• 2 teaspoons sugar-free jam (or no sugar added)

Recipe

• 1 mix all peanut butter ball ingredients together in a small bowl. roll into six balls. roll balls in graham cracker crumbs.
• 2 press a small indentation in center with fingertip. fill with jam. serve immediately.

Crystallized Ginger Gingerbread

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

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1/2-2/3 cup minced crystallized ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 4 tablespoons unsalted butter, soft (but not melted)
• 1/2 cup sugar
• 1/2 cup molasses
• 2 eggs, at room temperature
• 1/2 cup plain nonfat yogurt (or buttermilk)

Recipe

• 1 preheat oven to 350°f line a 9 x 4 inch loaf pan with parchment paper.
• 2 in a bowl, combine the dry ingredients (flour, baking soda, crystallized ginger, ground ginger, cinnamon, allspice and nutmeg).
• 3 in another bowl, beat butter and granulated sugar until fluffy, then stir in molasses. add eggs one at a time, beating continuously.
• 4 stir the flour mixture into the butter mixture in 3 additions, alternating with the yogurt/buttermilk and beginning and ending with the flour; mix until smooth.
• 5 pour the batter into the pan and spread until even and sprinkle with raw sugar.
• 6 bake 50 minutes or just until the gingerbread is golden and springy to the touch, and a toothpick comes out clean.
• 7 let the loaf stand for a few minutes, then turn the loaf out and carefully peel off the parchment paper. serve warm, or later!

New England Blueberry Coffee Cake

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

Ingredients

• Servings: 9
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries
• 1 egg
• 1/2 cup milk
• 1/4 cup butter, melted
• 1/4 cup butter, melted
• 3/4 cup brown sugar, packed
• 1 tablespoon all-purpose flour
• 1/2 cup walnuts, chopped

Recipe

• 1 in a large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.
• 2 gently fold in blueberries.
• 3 in a small bowl, whisk together the egg, milk and butter.
• 4 add to the flour mixture and stir carefully.
• 5 spread into a greased 8x8-inch baking pan.
• 6 combine all topping ingredients and sprinkle over batter.
• 7 bake in 425°f oven for 20-25 minutes or until light golden brown.

Frappuccino

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 1
• 1 cup milk
• 1/2 cup strong brewed coffee (chilled)
• 1 tablespoon sugar (more or less to your liking)
• 1 cup ice (shaved or not)

Recipe

• 1 mix all ingredients together.
• 2 blend on high for one minute to make it creamy.
• 3 enjoy! (add more coffee if you like. i add 1/8-1/4 cup more).

Lemony Star Fruit (carambola) Kuchen

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

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1/3 cup quick-cooking rolled oats
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 2 egg whites
• 1/2 cup plain nonfat yogurt
• 1/3 cup brown sugar
• 2 tablespoons dark molasses
• 2 tablespoons butter, melted
• 1 teaspoon lemon peel, finely shredded
• nonstick spray coating
• 1 large star fruit, cut into 12 slices
• 2 teaspoons granulated sugar

Recipe

• 1 in a large bowl, stir together flour, cornmeal, oats, baking powder and baking soda.
• 2 in another bowl stir together egg whites, yogurt, brown sugar, molasses, melted margarine and lemon peel. add egg mixture to flour mixture, stirring just till combined.
• 3 spray an 8 inch round quiche pan or cake pan with nonstick spray coating -- or just use silicone pans.
• 4 spread batter into prepared pan.
• 5 gently press star fruit slices into batter.
• 6 bake in a 350f oven about 30 minutes or till a toothpick inserted near center comes out clean.
• 7 lightly sprinkle with granulated sugar. cool slightly in pan on a wire rack.
• 8 cut into wedges. serve warm.

Midnight Espresso Crinkles

Total Time: 26 mins Preparation Time: 15 mins Cook Time: 11 mins

Ingredients

• 6 ounces unsweetened baking chocolate, cut into small pieces
• 3/4 cup butter, softened or 3/4 cup margarine
• 1/4 cup vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 eggs
• 2 tablespoons instant coffee or 2 tablespoons espresso granules
• 2 tablespoons water
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup dark chocolate chips
• 1/4 cup decorator sugar crystals

Recipe

• 1 in small microwavable bowl, microwave baking chocolate uncovered on high 1 minute. stir; microwave 1 minute longer, stirring every 15 seconds, until melted and smooth.
• 2 in large bowl, beat butter, oil and sugars with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. beat in melted chocolate and eggs until well blended.
• 3 in small bowl, dissolve coffee granules in water. add coffee mixture and vanilla to batter; beat until well blended. on low speed, beat in flour, baking powder and salt. stir in chocolate chips. cover with plastic wrap; refrigerate 30 minutes for easier handling.
• 4 heat oven to 350 degrees. place sugar crystals in small bowl. shape dough by rounded tablespoonfuls into 1 1/2-inch balls; dip tops of balls in sugar. on ungreased cookie sheets, place balls, sugar sides up, 3 inches apart.
• 5 bake 11 to 13 minutes or until tops look dry (do not overbake). cool 5 minutes; remove from cookie sheets to cooling racks.

Chocolate Mint Cooler

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

Ingredients

• 1/4 cup hot chocolate powder
• 1 2/3 cups milk
• 2/3 cup plain yogurt
• 1/2 teaspoon peppermint extract
• 4 scoops chocolate ice cream

Recipe

• 1 put hot chocolate powder in a sml pan & stir in 1/2 cup milk. heat gently (stirring) till almost boiling. remove pan from heat.
• 2 put hot chocolate milk in heatproof bowl or lrg pitcher & whisk in the remaining milk.
• 3 add the yoghurt & peppermint extract & whisk again.
• 4 pour the mixture into 4 tall glasses, filling them no more than 3/4 full. top ea drink w/a scoop of ice cream. garnish w/fresh mint leaves to get fancy. yum!
• 5 variations: for "chocolate vanilla cooler", use light cream instead of yoghurt + 1 tsp vanilla extract instead of peppermint extract -- or -- for "mocha cooler", dissolve the chocolate in 1/2 cup strong black coffee & reduce milk to 1 1/4 cups. use cream instead of yoghurt & leave out the extract.

Raisin Pumpernickel Bread

Total Time: 8 hrs 45 mins Preparation Time: 8 hrs Cook Time: 45 mins

Ingredients

• 1 1/2 cups lukewarm water (105* to 115*)
• 1/2 cup molasses
• 1 package active dry yeast
• 1 tablespoon instant coffee granules
• 1 tablespoon salt
• 2 cups medium rye flour
• 1 1/2 tablespoons unsweetened cocoa powder
• 2 cups whole wheat flour
• 2 cups bread flour or 2 cups unbleached all-purpose flour
• 2 tablespoons vegetable oil
• 1 cup raisins
• 3 -4 tablespoons cornmeal
• 1 tablespoon cold water
• 1 egg

Recipe

• 1 stir together the lukewarm water and molasses in a large mixing bowl.
• 2 sprinkle in the yeast and stir to dissolve.
• 3 let stand for 10 minutes, or until slightly foamy.
• 4 stir in instant coffee, salt and rye flour.
• 5 sprinkle in the cocoa and stir well to combine.
• 6 add whole-wheat flour and 1 cup of the bread flour, or enough to make a sticky dough.
• 7 turn the bread out onto a lightly floured work surface and let it rest.
• 8 wash and dry the bowl.
• 9 sprinkle additional flour over the dough and begin to knead.
• 10 continue until most or all of the remaining bread flour is incorporated and you have a smooth elastic ball.
• 11 (breads with rye flour will always be slightly sticky.) pour the vegetable oil into the mixing bowl, turn the ball of dough to coat well, cover bowl with a towel, and set aside to rise until dough is tripled in bulk, 3 to 4 hours.
• 12 lightly flour the work surface and turn the dough out onto it.
• 13 flatten it into a large rectangle and sprinkle with the raisins.
• 14 roll up the dough and knead it, to distribute the raisins and let rise until doubled.
• 15 sprinkle a large baking sheet with 3 to 4 tablespoons cornmeal.
• 16 turn the dough out,cut it into 3 pieces, and shape each piece into a small round loaf.
• 17 set loaves on the baking sheet, leaving as much room as possible between them, cover, and let rise until doubled.
• 18 preheat oven to 400*.
• 19 beat egg together with 1 tbls.
• 20 cold water in a small bowl.
• 21 when the loaves have risen sufficiently, brush the tops with the egg mixture.
• 22 bake loaves on the middle rack of the oven for 35 to 45 minutes, or until they are dark brown and sound hollow when bottoms are rapped.
• 23 cool completely on racks before cutting or wrapping.
• 24 makes 3 loaves.
• 25 enjoy!

' Moist' Chocolate Cake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 3 cups flour
• 2 cups sugar
• 2 teaspoons salt
• 2/3 cup cocoa
• 2 teaspoons baking soda
• 2 tablespoons vinegar
• 1 cup salad oil
• 2 teaspoons vanilla
• 2 cups coffee, lukewarm

Recipe

• 1 combine flour, sugar, salt, and cocoa.
• 2 dissolve the 2 teaspoons baking soda in the vinegar and add to the dry ingredients.
• 3 add the remaining ingredients.
• 4 pour into a 13x9-inch pan.
• 5 bake 30-40 minutes at 350 degrees.
• 6 frost with a buttercream icing.

Peanut Butter And Jelly Macaroons

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 cups shredded unsweetened coconut
• 2 tablespoons vanilla extract
• 1 teaspoon almond extract
• 1/4 cup coconut flour
• 1/4 cup unsweetened dried cherries
• 2 tablespoons coconut oil
• 1/4 cup natural-style peanut butter, room temperature
• 2 egg whites
• 1/2 teaspoon liquid stevia

Recipe

• 1 preheat oven to 300 degrees.
• 2 in large bowl combine coconut, vanilla and almond extract and mix.
• 3 spread mixture on a baking sheet and bake for 10 minutes, stirring occasionally, til lightly browned. do not burn. remove and cool. leave oven on 300 degrees.
• 4 when cool, use food chopper or food processor to pulse coconut mixture until coconut is reduced to consistency of coffee grounds. pour into a bowl. stir in coconut flour.
• 5 place cherries or other berries into food processor and pulse until reduced to small granules or past. remove with spatula and add to coconut mixture. set aside.
• 6 place egg whites in bowl and whip til frothy and stiff peaks form.
• 7 in small bmicrowave bowl, combine coconut oil and peanut butter and microwave in 10 second increments til warm(not hot) liquid. stir in egg whites, followed by stevia and sweve and blend thoroughly.
• 8 dispense dough onto parchment paperlined baking sheet using 1 inch cookie scooper.
• 9 bake 15 minutes til lightly browned.

Homemade Frappe Cappuccino

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• Servings: 1
• 2 ounces freshly brewed espresso or 2 ounces very strong coffee
• 7 1/2 ounces 2% low-fat milk
• 2 -3 teaspoons sugar
• 1/4 teaspoon cocoa powder, for moca flavor (optional)

Recipe

• 1 mix the sugar and coco together first then combine all ingredients in a glass or bottle.
• 2 shake or stir rapidly until well combined and frothy (i save store bought frappuncino bottles and use them after running the bottles and caps through the dishwasher).
• 3 store unused frappuncinos in the refrigerator as you would fresh milk and shake or stir before using.
• 4 note: i sometimes include an ounce or two of half-and-half with the milk for a thicker, richer beverage.

Hottie Toddy

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 1
• 2 lemon slices
• 6 whole cloves
• 1 1/2 ounces bourbon
• 1/2 tablespoon fresh lemon juice
• 2 teaspoons honey
• 1/2 cup boiling water
• 1 cinnamon stick

Recipe

• 1 stud the lemon slices with the cloves and drop them in the bottom of an irish coffee glass.
• 2 add in bourbon, lemon juice, and honey.
• 3 slowly stir in boiling water, using the cinnamon stick to serve.

Jack Daniels Chocolate (birthday) Cake

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

Ingredients

• Servings: 10
• 1 1/2 cups water
• 1/2 cup jack daniels whiskey
• 1 tablespoon instant coffee powder
• 1 1/4 cups sweet butter
• 1 cup cocoa powder
• 2 cups sugar
• 2 eggs
• 2 cups flour
• 2 teaspoons baking powder
• 1 cup pecans, toasted and coarsely chopped
• 2 tablespoons jack daniels whiskey

Recipe

• 1 preheat oven to 325.
• 2 in a very large saucepan, heat and stir the water, jack daniels whiskey, coffee powder, butter and cocoa until the butter melts.
• 3 remove from the heat and beat in the sugar.
• 4 cool slightly and whisk in the eggs, blending thoroughly.
• 5 in a bowl, stir together the flour and baking powder.
• 6 beat into the chocolate mixture until incorporated.
• 7 stir in the pecans.
• 8 turn the batter into a greased and floured 9 inch tube or bundt pan.
• 9 smooth top with a spatula.
• 10 bake in a 325 oven for 60-75 minutes (until a toothpick comes out clean).
• 11 immediately sprinking with the 2 tbsp of jack daniels whiskey.
• 12 let cake cool on a wire rack for 15 minutes, then remove from cake pan.
• 13 serve with gobs of fresh whipped cream or vanilla ice cream.

Pakistani Coffee With Cinnamon & Cardamom

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

Ingredients

• 3 cups water
• 3 cups milk (soy, almond, rice, etc.)
• 1 cinnamon stick
• 5 cardamom pods, cracked
• sugar, to taste
• 3 tablespoons coffee

Recipe

• 1 crack open a few cardamom pods and toss them in a large pot, along with dark roast coffee, a cinnamon stick, milk, and some water. you can add the sugar now, or you can let your guests add their own.
• 2 simmer for ten minutes. ladle the liquid as it bubbles and bobs, pouring from up high to aerate the coffee mixture. do this about twenty times.
• 3 actually do it about a hundred and twelve times. each time the mixture will get a little frothier. it’s a great thing to do when you have a problem to work out. someone to think about. however many times you decide to do it, enjoy the process.
• 4 strain the milky mixture and transfer to a coffee pot.
• 5 pour into cups and serve with a cinnamon stick.

Glazed Chocolate Mini Loaves

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• 2/3 cup firmly packed brown sugar
• 1/2 cup butter, softened
• 1 cup semisweet mini chocolate chips, melted
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/2 cups applesauce
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup semisweet mini chocolate chips
• 5 teaspoons water
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1 tablespoon butter

Recipe

• 1 preheat oven to 350°f grease five (5 1/2 x 3-inch) mini loaf pans or aluminum foil pans.
• 2 for bread:
• 3 combine brown sugar and 1/2 cup butter in large mixer bowl. beat at medium speed until creamy, scraping bowl often. add 1 cup melted morsels, eggs and 2 teaspoons vanilla extract; continue beating until well mixed. reduce speed to low. add flour, applesauce, baking powder and baking soda; beat until well mixed. stir in 1/2 cup chocolate morsels by hand. spoon batter into prepared pans.
• 4 bake for 35 to 42 minutes or until toothpick inserted in center comes out clean. cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. (do not remove if using aluminum foil pans.).
• 5 for glaze:
• 6 combine 1/2 cup morsels, 1 tablespoon butter and water in 2-quart saucepan. cook over low heat, stirring constantly, until smooth. remove from heat. stir in powdered sugar and 1/4 teaspoon vanilla extract. drizzle over each loaf. cool completely.
• 7 variation:
• 8 glazed chocolate mint mini loaves: omit 1 teaspoon vanilla extract in bread and 1/4 teaspoon vanilla extract in glaze. add 1/2 teaspoon mint extract to bread and 1/4 teaspoon mint extract to glaze.

Easy Coffee Icing

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• 2 cups sifted confectioners' sugar
• 1/4 cup soft butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 3 tablespoons cool brewed coffee

Recipe

• 1 cream the confectioners' sugar and butter for about a minute.
• 2 add and beat until smooth: the salt, vanilla, and coffee.

Cry Baby Cookies

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

Ingredients

• 1 cup shortening
• 1 cup sugar
• 1 cup molasses
• 2 eggs
• 4 1/2 cups flour
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 cup raisins, chopped
• 1 cup nuts, chopped
• 1 cup hot coffee

Recipe

• 1 cream shortning, sugar, molasses and eggs together.
• 2 in a seperate bowl, sift flour, cinnamon, ginger, salt and.
• 3 soda together.
• 4 stir in raisins and nuts.
• 5 alternately add flour mixture and coffee, beating well after each addition.
• 6 drop from a teaspoon onto greased cookie sheets.
• 7 bake in a moderate oven (350 f) until done, about 7-10 minute.

Peanut Butter And Jelly Coffeecake

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

Ingredients

• Servings: 8
• 2 cups bisquick
• 2 tablespoons sugar
• 1/4 cup creamy peanut butter
• 2/3 cup milk
• 1 egg
• 1 cup jelly, any flavor

Recipe

• 1 heat oven to 400° grease a 9-in cake pan.
• 2 mix baking mix and sugar; cut in peanut butter. mix in milk and egg. beat vigorously for 1/2 minute. spread in pan.
• 3 spoon jelly onto batter and spread thinly.
• 4 bake 25-30 minutes or until light brown. serve warm or cold.

Easy Coffee Icing

Brioche With Chocolate Centres

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

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1 1/2 teaspoons active dry yeast
• 1/2 cup warm milk
• 1 teaspoon vanilla essence
• 3 tablespoons sugar
• 2 egg yolks
• 125 g butter, softened and chopped
• 120 g dark chocolate, chopped into chunks about 15 g each

Recipe

• 1 place flour and yeast in the bowl of an electric mixer fitted with a dough hook.
• 2 place warm milk, vanilla and sugar in a seperate bowl and mix until combined.
• 3 add milk mixture and egg yolks to flour and beat on medium speed until dough is a smooth ball.
• 4 continue beating, adding butter, a little at a time, until it is all incorporated and well beaten.
• 5 alternatively, mix the flour mixture and the yeast mixture in a bowl until a soft dough forms.
• 6 transfer dough to a lightly floured surface and knead until combined.
• 7 cover dough and set aside for 1 1/2- 2 hours or until it has doubled in size.
• 8 knead dough on a lightly floured surface until it is soft and elastic, then divide it into 8 equal pieces.
• 9 flatten dough slightly in the palm of your hand.
• 10 place a piece of chocolate in the middle of dough and fold over excess dough to enclose.
• 11 place brioche in greased and floured high muffin moulds or brioche tins, cover and set aside for 1 hour or until it is well risen.
• 12 bake in preheated 350f (160c) oven for 15-20 minutes or until brioche are golden brown.
• 13 serve warm with a strong coffee.

Jack Daniel's Tipsy Cake

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 5 ounces unsweetened chocolate squares
• 1/4 cup instant coffee granules
• 2 cups self-rising flour
• 1/4 cup boiling water
• 1 1/4 cups cold water
• 1/2 cup jack daniel's black label whiskey
• 1 teaspoon vanilla
• 1 cup butter (use real butter, plz)
• 2 cups sugar
• 3 eggs

Recipe

• 1 preheat oven to 350-375 degrees, depending on how your oven bakes (it's different for everyone!).
• 2 melt chocolate and set aside to cool down a bit.
• 3 dissolve the coffee granules in the boiling water. when dissolved, stir in the cold water. add the whiskey and set aside.
• 4 in a large electric mixer, cream the butter, vanilla, and sugar. add the eggs, one at a time, beating well after each addition. add the chocolate.
• 5 with the mixer on low, add the flour alternating with the coffee/whiskey mixture.
• 6 ****the batter will be thin & runny.**** do not add more flour.
• 7 pour into two prepared loaf pans (i always make one small and one large-one to keep, one to give away.).
• 8 bake until a toothpick comes out clean, about an hour to an hour and a half. cool. sprinkle with powdered sugar when serving.

Old Fashioned Oatmeal Sandwich Cookies

Total Time: 19 mins Preparation Time: 10 mins Cook Time: 9 mins

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• generous 1/2 tsp salt
• generous 1 3/4 cup light brown sugar, packed
• 1 cup butter, slightly softened
• 2/3 cup vegetable shortening
• 1 1/2 tablespoons light corn syrup
• 3 large eggs
• 2 1/2 teaspoons vanilla extract
• 1 1/2 cups old fashioned oats
• 3/4 cup powdered sugar
• 2/3 cup butter, softened
• 1/2 cup vegetable shortening
• 1 1/2 tablespoons light corn syrup
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1 (7 ounce) jar marshmallow creme

Recipe

• 1 preheat oven to 350*.
• 2 grease several baking sheets or coat with nonstick spray.
• 3 for the cookies;.
• 4 in a medium bowl, thoroughly stir together the flour, cinnamon, baking powder, baking soda, and salt; set aside.
• 5 in a large bowl, with an electric mixer on medium speed, beat together the brown sugar,sugar, butter, shortening and corn syrup until well blended and lightened, about 1 1/2 minutes. add the eggs, one at a time, then the vanilla and beat until very light and fluffy -- about 2 minutes. beat in half of the flour mixture. beat or stir in the remaining flour mixture and the oats until evenly incorporated. drop the dough onto the baking sheets using a 1/8 cup measure or coffee scoop, spacing about 3" apart. using a lightly greased hand, pat down the cookies just slightly. bake the cookies, one sheet at a time, in the middle of the over for 9-12 minutes, or until lightly browned and barely firm when lightly pressed in centers. reverse sheets halfway through, from front to back to ensure even browning. transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 2 minutes. using a spatula, transfer the cookies to wire racks. let stand until completely cooled.
• 6 filling:.
• 7 in a large bowl, with an electric mixer on medium speed, beat together the powdered sugar,sugar, butter, shortening, corn syrup, vanilla and salt until well blended and fluffy. add the marshmallow creme and beat until well blended and smooth.
• 8 place half of the cookies underside up. spoon a generous 2 tbls spoons filling in the center of each cookie.
• 9 spread the filling to within 1/2" of edge. cover each with a second cookie of about the same size.
• 10 gently press down so the filling almost extends to the edges.
• 11 store in individual plastic bags in the refrigerator for up to 1 week or freeze for up to 1 month -- let come to room temperature before serving.
• 12 **dough that is too warm may yield cookies that spread too much.if the baked cookies on your first sheet are more than about 3 1/4" across.refrigerate the dough for a few minutes before continuing. this will result in a more sturdier, more compact cookie round which are better suited for sandwich cookies.

Blueberry (or Chocolate Chip) Scones With Butter Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 6 tablespoons cold butter
• 1 egg, beaten
• 1 tablespoon pure vanilla extract
• 1/2 cup heavy cream
• 1 cup blueberries, fresh or frozen (or mini-chocolate chips)
• 1 large egg
• 1 tablespoon heavy cream
• 1/2 cup half-and-half
• 1/2 cup real butter
• 1/2 cup sugar
• 1/2 teaspoon pure vanilla extract

Recipe

• 1 mix in large bowl the flour, sugar, salt & baking powder.
• 2 cut in butter with pastry blender (or fork) until flour becomes crumbly.
• 3 then add the beaten egg, cream and vanilla, combine just until mixed. (gently use hands so you don't over-mix or the scones will be tough, not crumbly.).
• 4 carefully fold in blueberries with hands (if using chocolate chips, you don't have to be as gentle.) do not over-mix.
• 5 on a floured surface, knead by hand for a minute and then form a 6 inch circle.
• 6 cut into 8 triangles with a pizza cutter. put onto a large cookie sheet lined with parchment paper.
• 7 brush with the cream/egg mixture.
• 8 bake in a preheated 375 degree oven for about 15 minutes or until slightly golden brown. remove to cooling racks.
• 9 to make butter mixture, combine all 4 ingredients in a small saucepan over medium heat, stirring until butter melts.
• 10 pierce the scone with your fork in a few places, and pour some butter sauce over scone.
• 11 enjoy with a cup of coffee or tea!

Olive Oil Coffee Cake

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr

Ingredients

• 2 cups flour
• 1/2 cup granulated sugar
• 1/3 cup packed brown sugar
• 1 cup almonds, chopped (approx. 4 oz, marcona are best)
• 1/2 teaspoon cinnamon, ground
• salt
• 10 tablespoons unsalted butter, melted
• 3 1/2 tablespoons unsalted butter, melted, plus more for the pan
• 3/4 cup plus 2 tablespoons flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1/2 cup granulated sugar
• 1 finely grated lemon, zest of
• 1/3 cup extra-virgin olive oil
• 1 tablespoon whole milk
• 1 1/2 teaspoons whole milk
• 1 1/2 teaspoons fresh lemon juice

Recipe

• 1 for the streusel:.
• 2 combine the flour, granulated sugar, brown sugar, almonds, cinnamon, and 1/2 teaspoon salt in the bowl of an electric mixture fitted with the paddle attachment. mix just to combine. add the butter and mix just until the streusel comes together. spread onto a baking sheet and chill in the refrigerator until firm, about an hour.
• 3 crumble the streusel with your fingers and store in an airtight container in the refrigerator or freezer until ready to use.
• 4 for the cake:.
• 5 preheat the oven to 350 degrees f. line the bottom of an 8-inch cake pan with parchment paper. butter the pan and the paper. spread about 1 3/4 cups streusel around the bottom of the pan.
• 6 in a bowl, sift together the flour, baking powder, and salt; set aside.
• 7 fill a medium saucepan with 2 inches water and bring to a simmer. in the bowl of an electric mixer, combine the eggs, granulated sugar, and lemon zest. set the bowl over the saucepan of simmering water and whisk until the mixture is warm to the touch, about 2 minutes.
• 8 transfer the bowl to an electric mixer fitted with the whisk attachment. beat on medium speed until the mixture thickens, is a pale yellow, and forms ribbons when the whisk is lifted, 5 to 6 minutes.
• 9 meanwhile, in another bowl, whisk together the oil, milk, and lemon juice. when the egg mixture has thickened, slowly drizzle in the oil mixture, with the machine running.
• 10 reduce the speed to low, add the flour mixture, and mix just to combine. drizzle in the butter and mix just to combine.
• 11 pour the batter into the prepared pan over the streusel. bake, rotating the pan once halfway through, until the top of the cake is golden, the center bounces back, and a cake tester inserted in the center comes out clean, about 50 to 60 minutes. unmold the cake from the pan so that the streusel is on top and serve or cool completely on a wire rack. once cool, wrap in plastic wrap.
• 12 notes:.
• 13 streusel keeps, well sealed in an airtight container, in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Frappuccino Light...just Like That Star Place

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 1 1/4 cups french roast extra strong coffee, chilled
• 3/4 cup skim milk
• 2 1/2 tablespoons granulated sugar
• 2 1/2 tablespoons splenda artificial sweetener
• 2 cups ice
• whipped cream (optional)

Recipe

• 1 prepare double strength french roast coffee by brewing with twice the grounds required by your coffee maker.
• 2 chill the coffee (so as to not melt the ice).
• 3 combine all ingredients (except whipped cream) in a blender and blend on high speed until the ice is crushed and drink is smooth.
• 4 pour into 2 16-ounce glasses and add whipped cream on top.
• 5 serve with a straw.

Jacked Up Baked Beans

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

Ingredients

• Servings: 6
• 1 (31 ounce) can bush's baked beans
• 1 (15 ounce) can butter beans
• 1/2 cup strong coffee
• 1/2 cup jack daniels bourbon
• 1/4 cup firmly packed brown sugar (optional)
• 3 tablespoons molasses
• 3/4 teaspoon dry mustard
• 0.5 (8 ounce) bottle barbecue sauce (hickory)

Recipe

• 1 combine all ingredients in slow cooker.
• 2 cover and cook on high for 2 hours.
• 3 uncover and cook to desired consistency.

Jack's Sweet Challah Bread

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 1 1/2 cups hot water (120f to 125f)
• 1/2 cup powdered coffee creamer (dry powder)
• 1/2 cup vegetable oil
• 1 large egg
• 2 large egg yolks (reserve whites for egg wash)
• 2 teaspoons vanilla extract (not imitation)
• 1 tablespoon instant yeast
• 2/3 cup sugar or 1/2 cup honey
• 2 teaspoons salt
• 5 1/2 cups unbleached all-purpose flour (or a combination) or 5 1/2 cups bread flour (or a combination)
• 2 egg whites (for egg wash)
• 1 tablespoon cold water (for egg wash)
• 1/2 teaspoon salt (for egg wash)

Recipe

• 1 in small bowl, combine water and dry dairy cream and mix until completely dissolved.
• 2 in 4qt to 6qt glass mixing bowl, combine 3 cups flour, salt, sugar, and instant yeast. whisk until well incorporated.
• 3 add egg, egg yolks, canola oil, and vanilla to water mixture. whisk until well incorporated.
• 4 add wet mixture to dry mixture and mix until incorporated.
• 5 add one cup of flour and mix.
• 6 add 1/2 cup flour onto top of mixture and 1/2 cup flour onto work surface.
• 7 dump mixture onto counter and knead the flour into the dough mixture.
• 8 knead for 10 minutes adding a teaspoon of flour at a time to work surface until dough is soft but not sticking to hands. resist temptation to add too much flour. the dough should be slightly sticky and soft when finished.
• 9 place saucepan of water on stove to boil.
• 10 meanwhile, remove the dough from mixing bowl. wash bowl and dry with the towel that you will use to cover the rising dough. pour 1 tsp of oil in bowl. place dough in bowl and turn dough to coat it with oil.
• 11 cover bowl with the damp towel. place the bowl of dough on the middle rack of oven. place saucepan of boiling water below the rack where your dough sits. close the oven, but do not turn it on. the pan of hot water will create a warm, moist environment for your dough to rise. let the dough rise for 1 hour.
• 12 remove the bowl and gently punch down dough to remove air pockets. place it back inside the oven and let it rise for 1 hour longer.
• 13 after one hour has passed, prepare egg wash by beating the egg whites, salt and water until smooth.
• 14 remove dough from oven. flour work surface. punch dough down and turn dough out onto floured surface. knead for a few minutes, adding flour as needed to keep the dough from feeling sticky. now your dough is ready to braid.
• 15 divide your dough in half. place one half in rising bowl and cover.
• 16 divide second half into four equal pieces. roll each piece into a strand approximately 14” long, tapered at each end. place strands on work surface parallel to each other. pinch the far end of strands together.
• 17 separate strands at the end closest to you for room to weave the braid. take the right-most strand and weave it over, under, and over the adjacent three strands. repeat process until braiding is finished. pinch ends closest to you together and fold under the loaf.
• 18 place the braided loaf on a baking sheet lined with parchment paper.
• 19 brush a thin layer of the egg mixture onto the visible surface of the loaf.
• 20 repeat process for second half of dough.
• 21 let the challot rise 45 minutes or so. you know that the dough is ready to bake when you press your finger into the dough and the indentation remains rather than bouncing back.
• 22 heat oven to 350°f sprinkle a pinch or so of granulated sugar over each loaf and bake for 20 minutes. after 20 minutes, remove each loaf from oven and coat the center of the braid with a thin layer of egg wash. this area tends to expand during baking, exposing areas that will turn unless they are coated with egg wash.
• 23 place the loaves back into the oven and bake for an additional 15 to 20 minutes.
• 24 remove loaves from oven and test for doneness by turning it over and tapping on the bottom of the loaf—if it makes a hollow sound, it’s done. let loaves cool on the baking sheet for a few minutes, then a wire cooling rack before serving.
• 25 substitutions/variations/notes:.
• 26 the 1-1/2 cups liquid may be water, soy milk, dairy milk, or the mixture that i recommended. warm this liquid to approximately 125°f to activate the instant yeast nestled in the dry mixture.
• 27 the vanilla is optional. do not use imitation vanilla.
• 28 feel free to add 1/2 cup to 1 cup regular or golden raisins or similar dried fruit.
• 29 melted or room temperature butter or margarine may be substituted for the oil, using the same quantity.
• 30 you may add one additional egg yolk. i find that using the of the egg dries out the bread. however, you could use three whole eggs, one egg plus two or three egg yolks.
• 31 you may substitute 1/2 cup honey for the sugar.
• 32 you can proof the instant yeast for this recipe: in measuring cup: 1/2 cup 110° water, dissolve 1 tsp sugar, dissolve 1 tbsp yeast. should double in measuring cup in 10 to 15 minutes. apply to recipe. reduce hot water (liquid) by 1/2 cup.

Midnight Sin Chocolate Cake

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

Ingredients

• Servings: 12
• 2 3/4 cups granulated sugar
• 3/4 teaspoon salt
• 3/4 cup dutch-processed cocoa powder
• 1 teaspoon baking soda
• 1 cup boiling water
• 1 cup canola oil
• 2 teaspoons vanilla extract
• 2 teaspoons instant espresso powder
• 1 3/4 cups all-purpose flour
• 4 large egg yolks
• 2 large eggs
• 1/4 cup buttermilk
• nonstick cooking spray
• 5 large egg yolks
• 1/2 cup granulated sugar
• 1/3 cup hazelnut-flavored liqueur (i like frangelico)
• 8 ounces bittersweet chocolate, finely chopped (preferably 66% cacao)
• 1 cup heavy cream, chilled
• 1 cup bitter-sweet chocolate chips, chopped
• 1/3 cup heavy cream
• 1 tablespoon butter

Recipe

• 1 preheat your oven to 350°f place a rack in the lower third of the oven and set a baking stone on it. (the stone helps the cake bake evenly and prevents humped tops. if you don't have a stone, the cake will survive don't worry. just be prepared to trim any uneven tops and make sure the cake gets an adequate amount of time in the oven to fully cook.).
• 2 you'll need two 9" or two 8"cake pans for this cake.
• 3 spray the pans with non-stick spray oil and then line them with parchment (sides and bottom--this is a sticky cake) then spray the parchment with even more non-stick spray.
• 4 in a medium sauce pan, combine the sugar, dutch processed cocoa, salt and baking soda.
• 5 stir with a whisk until combined and then slowly add the boiling water while whisking.
• 6 this will bubble up a bit while the baking soda reacts with any remaining acidity in the dutch processed cocoa.
• 7 once throughly mixed, place the sauce pan over medium-high heat and bring back to a boil.
• 8 then remove from heat and allow to stand for a minimum of 10 minutes.
• 9 this step makes the dutch processed cocoa even more alkaline, so our cake will be nearly black.
• 10 measure out the flour, buttermilk (no weird substitutions, folks. we need the acidity), and separate the eggs.
• 11 add the oil and vanilla to the bowl of your stand mixer with the paddle attachment (this can also be done by hand with a wooden spoon).
• 12 when the chocolate mixture is ready, stir in the instant espresso powder. (this won't make the cake taste like coffee, rather it enhances the chocolate flavor of the cake. dutch processed cocoa has great color but it isn't quite as flavorful as it's light-colored acidic cousin, natural cocoa.)
• 13 add the chocolate mixture to your stand mixer and mix on low speed for about 20 seconds.
• 14 add the flour and continue to mix on low until combined.
• 15 with a minimum amount of beating, add the egg yolks, eggs, vanilla and butter milk. the batter will be very thin.
• 16 divide the batter between your two pans and place in the oven on your baking stone.
• 17 bake for 25-30 minutes (for 9" rounds. add 5-7 more minutes for 8" rounds) until the center of the cake springs back when you touch it.
• 18 allow the cake to cool for 10 minutes on a wire rack.
• 19 run a thin knife around the edge of the cake to loosen and invert onto a flat dish lined with parchment.
• 20 allow to cool completely then wrap the rounds individually in plastic and place in the refrigerator to chill before assembling.
• 21 mousse:.
• 22 in a heat safe bowl, beat the eggs and sugar together until the mixture is uniform and light in color.
• 23 place over a double boiler and whisk until slightly thickened.
• 24 a ribbon of the egg sugar mixture should flow back into the bowl when the whisk is lifted and the sugar should just be beginning to dissolve.
• 25 add the frangelico (or water) and then continue to whisk over the simmering water until the mixture hits roughly 160°f and coats the back of a spoon.
• 26 remove from heat and add the finely chopped chocolate.
• 27 stir until your arm cramps or the mixture becomes cool to the touch, whichever comes first (roughly 10 minutes).
• 28 set the chocolate aside and beat the heavy cream to soft peaks. fold the cream into the chocolate, then cover and chill for 4 hours.
• 29 assemble your cake by placing one round onto your serving platter.
• 30 reserving 3/4 cup for garnish (keep chilled), spread the mousse to form an even layer on top of the cake.
• 31 top with the second cake round, touching up the sides with an offset spatula if necessary.
• 32 place the cake in the refrigerator to keep cool and prepare the ganache.
• 33 ganache:.
• 34 measure out the chocolate into a bowl.
• 35 bring the butter and heavy cream to a low boil over medium-high heat and pour over the chocolate.
• 36 give the chocolate a shake to submerge and allow to stand for 5 minutes without stirring.
• 37 when the time has passed, then you may gently stir the ganache until smooth.
• 38 pour the ganache onto the cake, smoothing over the top with an offset spatula.
• 39 return the cake to the fridge and allow the ganache to cool.
• 40 when cool, you can put the finishing touches on the cake.
• 41 take the reserved chocolate mouse and fill a piping bag, fitted with a large star tip.
• 42 drop 6-8 splotches of mousse around the perimeter of the cake and top with chocolate covered coffee beans or malted milk balls.
• 43 keep the cake chilled until ready to serve.
• 44 then allow to stand for 10 minutes before cutting and serving.
• 45 store the cake in the refrigerator, covered to keep it from absorbing odors, for up to 5 days.

Hot Chocolate

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 1 1/2 cups milk
• 3 ounces chocolate, chopped
• 1 tablespoon instant coffee
• 1 teaspoon pure vanilla extract

Recipe

• 1 place the milk in a small saucepan over medium heat until it is nice and hot.
• 2 meanwhile, place the chopped chocolate, instant coffee powder, and vanilla extract in your blender.
• 3 pour the hot milk into the blender and process until nice and foamy.
• 4 pour the hot chocolate into two cups and garnish with a dusting of cocoa powder or grated chocolate.

Chocolate Milk Shake Or Mocha Milk Shake

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 4
• 1 cup milk
• 2 cups vanilla ice cream, softened
• 1 teaspoon vanilla
• 2 tablespoons chocolate syrup
• 2 -3 tablespoons coffee syrup (usually in coffee aisle of grocery store) (optional)

Recipe

• 1 combine all ingredients, mixing until foamy.
• 2 spoon into glasses.

Easy Apple Bars

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

Ingredients

• Servings: 16
• 1/3 cup toasted chopped pecans
• 2 granny smith apples, peeled and chopped
• 1/4 cup sugar or 1/4 cup sugar substitute
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup cold strong coffee
• 1/4 cup olive oil
• 1 large egg
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 350°f.
• 2 if you need to toast the pecans, place pecans on baking sheet; bake 3-5 minutes; set aside.
• 3 in an 8-inch baking pan, spread chopped apples and sprinkle with sugar.
• 4 using a fork, stir in pecans (unless you want to sprinkle them on top), flours, cinnamon, baking powder and baking soda until apples are coated.
• 5 use a rubber spatula to stir in coffee, oil, egg and vanilla, scraping sides and bottom of pan. smooth top with spatula.
• 6 if saving pecans, sprinkle over top.
• 7 bake 45 to 50 minutes or until wooden toothpick inserted in center comes out clean.
• 8 cool on rack and cut into 16 squares.
• 9 serve warm or cold. refrigerate or freeze after 2 days.

Lamb With Cauliflower

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

Ingredients

• Servings: 4
• 1/4 cup cumin seed
• 8 dried red chilies
• 1 tablespoon black peppercorns
• 1 tablespoon cardamom seed
• 3 inches cinnamon sticks, crushed
• 1 tablespoon black mustard seeds, plus
• 1 teaspoon black mustard seeds
• 1 tablespoon fenugreek seeds
• 1 1/2 lbs lean lamb
• 3 tablespoons vegetable oil
• 2 onions, finely chopped
• 1 inch fresh gingerroot, grated
• 4 garlic cloves, crushed
• 1 1/4 cups beef stock
• salt
• 1 small cauliflower, cut into flowerets
• 1 teaspoon garam masala
• 2 teaspoons lime juice
• lime slice, to garnish

Recipe

• 1 make hot spice mix:.
• 2 dry roast all ingredients in heavy skillet over medium heat 5 to 10 minutes, until browned, stirring constantly.
• 3 cool completely, then grind to a fine powder in a coffee grinder, or in a magic bullet blender, or pestle and mortar.
• 4 store up to 2 months in an airtight container.
• 5 lamb dish:.
• 6 trim excess fat from lamb; cut into 1-inch cubes. set aside.
• 7 in large heavy saucepan, heat oil. add onions. cook over medium heat 5 minutes, until soft, stirring frequently. stir in gingerroot, garlic and 2 tablespoons of hot spice mix. cook 1 minute. add lamb; cook until browned all over.
• 8 stir in stock and salt; bring to a boil. cover and simmer 25 minutes.
• 9 add cauliflowerets; cook another 5 to 10 minutes, until lamb and cauliflower are tender, stirring occasionally.
• 10 sprinkle in garam masala and lime juice and stir gently.
• 11 serve hot, garnished with lime slices.

Phillipa's Malt Loaf.

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 cups self-raising flour
• 2 cups plain flour
• 1 cup raw sugar
• 2 cups sultanas
• 1 teaspoon salt
• 1 teaspoon bicarbonate of soda
• 1 1/2 cups milk
• 4 teaspoons golden syrup or 4 teaspoons black treacle

Recipe

• 1 put all ingredients into a bowl and mix.
• 2 pour into a greased, baking paper lined loaf tin and bake 1.5 to 1.75 hrs in a slow oven. 375f 160c or until quite firm.
• 3 in this instance the cup measure is just that. if a large cup (mug) is used the mixture is sufficient for two loaves.
• 4 as cake is in oven for a long time it is advisable to cover cakes with greaseproof paper (greased) and tinfoil about half way through to ensure the top does not burn.
• 5 ideally best if eaten the day after baking.

Budget Baked Beans

Total Time: 13 hrs 30 mins Preparation Time: 12 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1/2 cup red beans, dried
• 1/2 cup navy beans, dried
• 3/4 cup tomato sauce
• 1/3 cup brown sugar
• 1/3 cup strong brewed coffee, black and brewed strong
• 1/2 cup onion, chopped
• 1/4 cup barbecue sauce
• 1/3 cup vodka
• 1/3 cup lamb, finely diced
• 1/2 carrot, grated
• 1 1/2 tablespoons mustard
• 1/4 teaspoon garlic powder
• 1/2 teaspoon chili powder

Recipe

• 1 soak beans overnight (10-12 hours), in enough water to cover them by 1-2 inches.
• 2 drain and rinse beans. place them in a saucepan, cover with water, and simmer 10-15 minutes. the simmering time will depend on how soft you like your beans- simmer longer to make them softer.
• 3 drain beans, and place in a casserole dish greased with nonstick spray.
• 4 add all other ingredients, and mix well. the mixture will be soupy, but will reduce during cooking.
• 5 bake, uncovered, at 350 f, for 90 minutes. check before last 20 minutes of cooking- if the sauce is too thick for your liking, you can add more of any of the liquids.

Never Fail Coffee Cake

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

Ingredients

• 4 cups flour
• 3/4 cup milk
• 1 package dry yeast
• 1/4 cup warm water (110 on candy thermometer)
• 1 cup margarine
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 (12 ounce) cans solo pie filling, of your choice or 2 (12 ounce) cans preserves (if you don't have "solo" fillings inyour area.)

Recipe

• 1 mix flour, salt and sugar in a large mixing bowl.
• 2 add margarine and beat just until crumbly, like for pie crust.
• 3 dissolve yeast in warm water.
• 4 pour yeast and milk into flour mixture and mix, it will come together quite radidly.
• 5 you can wrap in wax paper and put it in the refrigerator overnight or you can cut it in half and roll it out thin and fill with the"solo" filling, fold front third to the center and then the back third over.
• 6 fold the ends over and pinch to seal.
• 7 place on cookie sheet and let rise for 30 min.
• 8 it doesn't rise a lot.
• 9 bake at 325 degrees for about 30 min.
• 10 make a frosting with butter, powdered sugar, and milk.
• 11 can be frozen and frosted later if you wish.

Raisin Cinnamon Bars

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

Ingredients

• Servings: 18
• 1/4 cup butter, soft
• 1 cup brown sugar, packed
• 1 egg
• 1/2 cup brewed coffee, hot
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup raisins
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 4 -5 teaspoons water

Recipe

• 1 in a bowl, combine butter and brown sugar until crumbly. add egg and mix well. gradually beat in coffee.
• 2 combine flour, baking powder, cinnamon, baking soda and salt. add to the coffee mixture; mix well. stir in raisins.
• 3 transfer to a 13x9x2-inch baking pan coated with nonstick spray. bake at 350 degrees 18-20 minutes, until edges pull away from sides of pan and toothpick comes out clean.
• 4 cool 5 minutes.
• 5 in a bowl, combine powdered sugar, vanilla and enough water to make it spreading consistency. spread on warm bars.

Homemade Mascarpone Cheese

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• 1 cup heavy whipping cream
• 1 1/2 teaspoons lemon juice

Recipe

• 1 pour whipping cream into a heavy glass bowl; submerge in water (up to the level of the cream in the bowl) in a saucepan.
• 2 bring water to a boil over medium-high heat until cream reaches 190 degrees (just below the boiling point - it will be very frothy and steamy), stirring frequently. i had a little trouble getting mine quite that hot, so i popped the bowl in the microwave for a few seconds.
• 3 keeping bowl in the water, pour in lemon juice and stir continuously until cream becomes very thick and coats the back of a spoon, about 5-10 minutes.
• 4 remove from heat and allow to cool for 20 minutes.
• 5 line a fine-mesh strainer or sieve with a coffee filter (you'll need more than one if you double the recipe) and suspend over a bowl. pour in thickened cream.
• 6 once cream cools completely, move the strainer and bowl to the refrigerator. 24 hours later, peel off the coffee filter and put your finished cheese in a container. or if you're impatient and don't mind it a bit less firm, you can remove it sooner! makes about 6 oz.

Barbecued Lamb Tenderloin

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1/2 cup strong brewed coffee
• 2 tablespoons apple cider vinegar
• 1 tablespoon spicy brown mustard
• 1 tablespoon dark molasses
• 2 lamb tenderloin, trimmed (1 pound each)
• 1/4 cup finely ground coffee
• 2 tablespoons sugar
• 2 tablespoons paprika
• 2 tablespoons fresh coarse ground black pepper
• 1 1/2 teaspoons sea salt (or kosher salt)
• 1/4 cup barbecue sauce
• 1 tablespoon apple cider vinegar
• cooking spray

Recipe

• 1 combine first 4 ingredients in a large zip-top plastic bag; add lamb. seal and marinate in refrigerator 2 to 12 hours; turning bag occasionally. remove lamb from bag; discard marinade.
• 2 prepare grill; heating one side to medium and one side to high heat.
• 3 combine ground coffee and next 4 ingredients (ground coffee through salt); rub over lamb. let stand at room temperature for 15 minutes.
• 4 combine 1/4 cup barbecue sauce and 1 tablespoons apple cider vinegar. reserve 2 tablespoons of the barbecue sauce mixture, and set aside.
• 5 place lamb on grill rack coated with cooking spray over high heat; grill 3 minutes, turning lamb on all sides. place lamb over medium heat; grill 15 minutes, turning lamb occasionally. baste with 3 tablespoons barbecue sauce mixture; grill 5 minutes or until thermometer registers 160 degrees f (slightly pink), turning lamb occasionally.
• 6 place lamb on a platter, brush with reserved 2 tablespoons barbecue sauce mixture. cover with foil; let stand 5 minutes.

Pain Au Lait With Espresso, Cardamom, & Chocolate

Total Time: 8 hrs 30 mins Preparation Time: 8 hrs Cook Time: 30 mins

Ingredients

• 1 (7 g) package instant yeast
• 1/4 cup sugar
• 1 teaspoon sea salt
• 4 cups bread flour (i use king arthur bread flour)
• 1 large egg
• 1/2 cup room temp butter
• 1 cup milk
• 8 -10 whole cardamom pods, crushed
• 2 tablespoons ground espresso or 2 tablespoons other strong coffee
• 1 cup semi-sweet chocolate chips or 1 cup good quality chocolate bar, broken into small pieces
• 1 egg, beaten with water, for egg wash

Recipe

• 1 in a small sauce pan add the milk, crushed cardamom pods, and ground espresso. heat on low setting for approximately 30 minutes, to fully infuse the espresso and cardamom in the milk.
• 2 while the milk is steeping measure flour into a stand mixer mixing bowl. once the milk has finished steeping strain through cheese cloth or a coffee filter in a strainer. let milk cool down to warm but not hot. add the yeast, sugar, and salt to the warm milk and let it sit for 5-10 minutes or until the yeast begins to activate and become foamy.
• 3 add the milk mixture to the flour and let mix on stand mixer with dough hook, until all the ingredients come together, about 3-5 minutes on med-low speed. the mixture will be dry and possibly crumbly, do not add more milk. now, add the egg and let mix for 5 minutes. add a few teaspoons of flour as needed to keep the dough from sticking to the sides of the bowl so badly, it tends to be a sticky mess once the egg goes inches next, add the 1/2 cup (1 stick) of room temperature butter and let mix again for approximately 5 minutes. adding a few teaspoons of flour as necessary to help with sticking. by now the dough should be a tan color from the espresso and moderately soft and springy.
• 4 place the dough in a large, well oiled bowl, cover with plastic wrap and a dish towel and set aside to rise in a warm, draft-free area for approximately 60-90 minutes, or until the dough has doubled in size. lightly press the down on the dough in the bowl to release some of the air trapped inside. recover the bowl and place it in the refrigerator for at least 4-6 hours, and up to overnight.
• 5 remove dough from the refrigerator and let sit on the counter for at least an hour, to get back to room temperature. once dough has warmed up, cut into 3 pieces. take each piece and press it into a rectangle or oval shape and spread the some of the chocolate chips or chocolate bar pieces in a line down the center, keeping the chocolate and inch away from the edges. pinch the outside edges closed and shape into a small loaf. repeat with the 2 remaining pieces of dough. place loaves, seam side down, on a parchment-lined baking sheet, cover with plastic wrap and a dish towel and let rise until they are 1 1/2 times in size.
• 6 take the remaining egg and a splash of water and beat thoroughly, brush the egg wash on the 3 loaves and decoratively cut or slash the loaves to your liking with a lame or serrated knife. i used kitchen shears to make spiky snips on mine. bake in a 400 degree oven for 20-30 minutes, turning occasionally, until crust is shiny and deeply colored. or until the bottom of each loaf sounds hollow when tapped.
• 7 let the loaves cool on metal cooling racks until no longer warm to the touch. room temperature is best. if you try to eat them hot, just be aware that the chocolate will be liquidy and quite hot. it is best to let them sit at least 2-3 hours after baking. enjoy these incredibly fragrant and soft coffee rolls with coffee, espresso, or a good, strong black breakfast tea.

Frappuccino

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup coffee ice cream
• 1/4 cup strong coffee
• chocolate syrup
• whipped cream

Recipe

• 1 put ice cream in glass.
• 2 add coffee and syrup.
• 3 stir or use blender.
• 4 top with whipped topping.

Glazed Cardamom Coffee Cake

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

Ingredients

• 1/3 cup firmly packed brown sugar
• 1/3 cup chopped walnuts
• 1 teaspoon ground cardamom
• 2 1/2 cups all-purpose flour
• 3/4 cup sugar
• 3/4 cup sour cream
• 1/2 cup milk
• 1/4 cup butter, softened
• 2 eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 3/4 cup powdered sugar
• 1/4 teaspoon lemon extract
• 1 -2 tablespoon milk

Recipe

• 1 preheat oven to 350°f
• 2 combine all filling ingredients in a small bowl.
• 3 combine all coffee cake ingredients in large bowl. beat at low speed, scraping bowl often, until well mixed.
• 4 spoon half of batter into greased and floured 12 cup bundt pan or 10 inch angel food cake pan. sprinkle filling over batter; spoon remaining batter over filling.
• 5 bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. cool 15 minutes; remove from pan. cool off completely.
• 6 combine powdered sugar (it is best to sift the sugar prior to making the glaze) lemon extract and enough milk for desired glazing consistency in small bowl. drizzle over cooled cake.

Old Fashioned Cream Soda

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 3 tablespoons chocolate syrup (or special dark chocolate syrup or flavored syrups*)
• 3 tablespoons heavy cream or 3 tablespoons half-and-half cream
• 1 cup crushed ice
• club soda, chilled
• whipped cream, to garnish
• maraschino cherry, to garnish

Recipe

• 1 in a 12 oz. glass, stir together chocolate syrup and cream.
• 2 add ice and then fill will chilled club soda; stir.
• 3 garnish with whipped cream & cherry; serve immediately.
• 4 ************************************************************************.
• 5 *flavored syrups (can be covered and refrigerated up to 3 weeks):.
• 6 to one cup of chocolate syrup add the following for:.
• 7 chocolate orange: 1 tbl. frozen orange juice concentrate.
• 8 chocolate toffee: 1/4 c heath toffee bits (let stand several hours to develop flavor).
• 9 mocha: add 1 teaspoons instant coffee granules.
• 10 chocolate strawberry: 1 cup strawberry syrup.
• 11 chocolate hazelnut: 7 tbl. hazelnut flavored syrup.
• 12 (use 3 tbl of any of the above in place of plain chocolate syrup in your soda).

Candy Corn Martini

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1 1/2 ounces coffee-flavored liqueur
• 1 1/2 ounces chocolate liqueur
• 1 ounce orange flavored and colored vodka, such as uv
• 1/2 ounce triple sec

Recipe

• 1 into a martini glass, pour liqueurs in listed order over the backside of a spoon.
• 2 serves one.

Easy Artisan Glaze With Variations

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

Ingredients

• 1 cup powdered sugar (also called confectioners or icing sugar)
• 1/4 cup whole milk (half & half or heavy whipping cream may also be used)
• 1 teaspoon vanilla

Recipe

• 1 whisk all ingredients together till smooth.
• 2 pour or drizzle over baked goods.
• 3 almond - substitute almond extract for the vanilla.
• 4 coffee - use 1 tsp coffee extract in place of vanilla, or 2 tbsp fresh brewed strong coffee for half of the milk.
• 5 lemon - use 1 tsp lemon extract or lemon zest instead of vanilla.
• 6 orange - substitute 1/4 c freshly squeezed orange juice for the milk, add 1 tsp orange zest in place of vanilla.
• 7 cider - sub 1/4 c unsweetened apple cider for milk.
• 8 cider with rum - 1/4 c unsweetened apple cider in place of milk, plus 1 - 2 tbsp light or dark rum to taste, omit vanilla.
• 9 cherry almond - 1/4 c cherry juice instead of milk, 1 tsp almond extract to replace vanilla.
• 10 cranberry orange - use 1/4 c cranberry juice for milk, and 1 tsp orange extract or orange zest for vanilla.

Laotian Fried Rice

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

Ingredients

• Servings: 6
• 1/4 cup oil
• 3 garlic cloves, minced
• 1/2 cup eggplant, cut into 1/2 coins
• 1/3 cup green beans, minced
• 1/2 cup red onion, minced
• 1/3 cup bamboo shoot, minced
• 1/3 cup mushroom, minced, oyster if you got em
• 2 cups rice, cooked
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons chili paste
• 2 tomatoes, sliced roma
• 1 cucumber, peeled, sliced in jagged spears

Recipe

• 1 oil 6 deep coffee cups or rice bowls.
• 2 put slice of tomato in bottom of each
• 3 heat oil
• 4 stir fry garlic add green beans right away.
• 5 add eggplant.
• 6 add rest of veggies stirring fast
• 7 add rice add paste.
• 8 add rice.
• 9 add sauces.
• 10 toss to coat
• 11 pack into bowl press down,go to lip of bowl ,packing tight.
• 12 invert on plate alternate tomatoes and cucumbers so its like sitting on tomatoes and spears coming from circle.

Homemade Mustard

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2 ounces yellow mustard seeds
• 1/2 cup brown mustard seeds
• 1/2 cup wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 cup chardonnay wine
• 1 tablespoon ground turmeric
• 2 the lemons, juice and zest of
• sea salt
• freshly ground black peppercorns, to taste

Recipe

• 1 using a coffee grinder, grind the yellow mustard seeds until they are powdery and resemble coarse meal.
• 2 place in a food processor and add the remaining ingredients.
• 3 process until very smooth.
• 4 store in the fridge in sterilised jar.
• 5 note: this mustard improves dramatically over time.
• 6 its flavors will mellow, becoming rounder and less sharp.

Easy Apple Coffee Cake

Fruit Filled Coffee Cake

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

Ingredients

• Servings: 24
• 1/2 cup light butter or 1 -2 cup margarine, softened
• 1 3/4 cups splenda sugar substitute
• 8 egg whites
• 3 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 16 ounces blueberries or 16 ounces fruit

Recipe

• 1 beat together butter (or margarine) and splenda.
• 2 add eggs, one at a time, beating well after each addition.
• 3 add other ingredients (except fruit) and combine thoroughly.
• 4 spread about 1/2 the batter in a 10x15x1" cookie sheet that has been lightly sprayed with cooking spray (pan must have at least 1" sides).
• 5 place fruit on top of batter; top the fruit with remaining 1/2 of batter, spreading it out so that most of the fruit is covered.
• 6 bake at 350°f for 40-45 minutes.
• 7 let cool in pan on wire rack.
• 8 frost with powdered sugar icing, if desired.

Jack Fry's Shrimp And Grits With Red-eye Gravy

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

Ingredients

• Servings: 6
• 1 cup uncooked grits
• 4 cups milk
• 1 cup whipping cream
• 1 cup parmesan cheese, grated
• salt and pepper, to taste
• 2 tablespoons butter
• 3 ounces country ham, minced
• 1/2 cup shiitake mushroom, sliced
• 1/2 cup onion, minced
• 3/4 cup green pepper, minced
• 1 tablespoon fresh thyme, minced
• 1/4 cup madeira wine
• 1/2 cup strong freshly brewed coffee
• 1/2 cup tomato, peeled, seeded and chopped
• 1 teaspoon tabasco sauce
• 1 teaspoon cornstarch
• 1 cup chicken broth
• 3 tablespoons butter
• 1 1/2 lbs shrimp
• asiago cheese, for garnish

Recipe

• 1 to make grits: in a 3-quart saucepan combine the grits, milk and whipping cream.
• 2 over medium heat, bring to a low boil.
• 3 reduce heat to low and simmer stirring frequently, until grits are creamy - about 10 minute.
• 4 whisk in the parmesan cheese and salt and pepper to taste.
• 5 to make the gravy: in a large skillet over high heat, melt the butter.
• 6 add the ham and brown.
• 7 add the shitakes, onions, green peppers and fresh thyme.
• 8 saute until the onions become translucent.
• 9 add the wine, coffee, tomatoes, and hot sauce.
• 10 bring to a slight boil.
• 11 combine the cornstarch and chicken broth mixing until cornstarch is dissolved and no lumps.
• 12 stir the cornstarch mixture into the gravy.
• 13 reduce heat, and cook another couple of minute.
• 14 to prepare shrimp: in a large skillet over high heat, melt 2-3 tbs of butter.
• 15 add the shrimp and cook until shrimp are just pink.
• 16 add the red-eye gravy.
• 17 finish the sauce with the remaining 1 tbs of butter stirred inches.
• 18 to serve: divide the warm grits among 6 plates, and top each with a portion of shrimp and gravy.
• 19 garnish with freshly grated asiago cheese and chopped parsley.

Mom's Swedish Style Meatballs

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

Ingredients

• 3/4 lb lean ground beef
• 1/2 lb lean ground veal
• 1/4 lb ground lean lamb
• 1 1/2 cups soft breadcrumbs (1-2 large stale roll freshly ground up)
• 1 cup light cream or 1 cup half-and-half
• 1/2 cup onion, finely chopped
• 2 teaspoons unsalted butter
• 1 large egg
• 1/4 cup fresh parsley, finely chopped
• 1 1/4 teaspoons salt
• 1 dash black pepper, to taste
• 1 dash ground ginger, to taste
• 1 dash ground nutmeg, to taste
• 1 -2 tablespoon unsalted butter
• 2 tablespoonst unsalted butter
• 2 tablespoons all-purpose flour
• 1 beef bouillon cube
• 1 1/4 cups boiling water
• 1/2 teaspoon instant coffee powder

Recipe

• 1 soak breadcrumbs in cream 5 minutes,or until very soggy.
• 2 meanwhile, in a small skillet, melt 2 tsp butter and sauté onion until soft and tender.
• 3 combine meats well (if you can't get each type, that's ok- just end up with 1 1/2 pounds ground meat total).
• 4 add soaked bread crumbs mixture, sautéed onion, egg, parsley, salt, pepper, and spices to taste to the meat mixture.
• 5 mix well until combined.
• 6 cover and chill meat mixture for 30 minutes to firm up.
• 7 form about thirty 1 1/2" size meatballs (using a meatball scoop).
• 8 brown meatballs in 1-2 tbsp butter in a very large deep sided skillet until browned on all sides, but not cooked all the way through yet; then remove from skillet using a slotted spoon and set aside in a covered dish to keep warm.
• 9 combine boiling water,coffee powder and crumbled bouillon cube together until blended.
• 10 in the hot drippings from the pan, add 2 tbsp butter and stir until melted.
• 11 whisk in 2 tbsp flour, sprinkling in the flour gradually so it doesn't clump and whisking vigorously until blended.
• 12 whisk in the coffee mixture and cook and stir until gravy thickens and bubbles, over medium or medium-high heat.
• 13 add meatballs to the pan, cover,lower heat to medium low, and let meatballs cook in the gravy until fully cooked (approx 30-40 minutes), stirring occasionally.