owl, using an electric mixer, cream butter and sugar until light
oor ajar.
For the coffee cream, beat cream and powdered sugar in
br>Meanwhile, for the coffee cream filling, combine coffee and cocoa powder in
rays with parchment paper.
Cream butter, powdered sugar and vanilla
owl stir together flour, sugar, cream of tartar, salt, and baking
egg whites and 1 tablespoon cream into well of dry ingredients
br>Cream butter and sugar until light and fluffy. Add coffee then
nd creamy. Sift cornstarch, flour, cream of tartar and baking soda
br>Beat egg whites and cream of tarterin a large bowl
br>Make the Coffee Cream: Combine the water and coffee in a small
1 qt saucepan. Stir coffee into the milk & slowly bring
inute.
Filling:
Beat cream cheese with electric mixer until
Prepare cake mix as directed on box.
Let cool and cut into 4 layers.
Stack layers, spreading about 1 cup of Coffee Cream Frosting between each layer and remaining Coffee Cream Frosting and Coffee Crisp on top.
Chill until ready to serve, but not longer than 3 hours, or Crisp will begin to melt.
Shred cabbage.
Mix sugar with vinegar in cup.
Stir until sugar is dissolved, then add coffee cream and stir.
Mixture will thicken.
Add salt to cabbage, then add cream mixture.
This dressing may be used on other salads.
If not enough, just mix another batch as before.
Melt butter in a saucepan over medium heat.
Add flour; stir well and add coffee cream (slowly) while stirring.
Continue stirring until you get a thick sauce.
To this sauce can be added mushrooms, shrimp, crabmeat, grated cheese, white wine, lemon juice, egg yellows, etc. or any of these.
(Makes 2 cups.)
Melt butter or oleo.
Add flour and milk.
Cream together with salt.
Then add brown sugar and granulated sugar.
Mix well and add coffee cream or whipping cream and milk.
Bake 15 minutes at 400\u00b0, then 45 minutes at 325\u00b0.
Mix flour and sugar and salt.
Stir in whipping cream and coffee cream.
Mix good.
Line pie pan.
Dice in butter, then pour in cream mixture.
Bake on top shelf at 425\u00b0 until brown.
Gently stir, after brown, with a fork.
Put on bottom shelf, lower oven to 375\u00b0.
It will take 55 minutes or 60 all total according to your own oven.
(Take out when center still shakes.)
It will finish cooking after you take it from oven.
Combine dry ingredients; add coffee cream, then unwhipped whipping cream.
Mix thoroughly.
Pour mix into unbaked pie shell. Bake at 350\u00b0 for 1 hour.
During the first half hour, stir every 10 minutes, being careful not to stir into the crust on bottom. At the end of the first half hour, dot with butter and sprinkle with nutmeg or cinnamon.
Continue baking for remainder of hour.
Beat the eggs.
Add salt, sugar, cornstarch and 1 quart milk. Cook over double boiler until thickened.
Cool.
Add vanilla.
Pour into a 5-quart ice cream freezer.
Add the coffee cream and milk up to the fill mark.
Freeze.
Combine coffee cream, vanilla and food coloring.