rays with parchment paper.
Whisk together condensed milk, egg yolks, coffee
Cream the margarine, brown sugar and eggs until light and fluffy.
Sift the dry ingredients and add to above until incorporated.
Slowly add the hot coffee.
Pour batter into a greased and floured jelly roll pan and bake for 20 minutes at 350\u00b0.
Remove from oven and top with the glaze while cake is still warm.
To make glaze melt butter in a small saucepan and stir in the powdered sugar and coffee. Mixing with a wire whisk until smooth. Spread over the warm bars while the glaze is hot.
an with shortening or cooking spray.
In small cup, dissolve coffee
nstant coffee in the warm water.
Brush the pound cake with
In a saucepan combine the chocolate, the coffee, and the cinnamon stick and heat the mixture over very low heat, stirring, until the chocolate is melted. Stir in the sugar and chill the mixture until it is cold. In a chilled bowl with an electric mixer beat the cream until it holds soft peaks. Strain the chocolate mixture and divide it among tall glasses. Top the drinks with the whipped cream and sprinkle them with cinnamon.
ray).
Fill the coffee cup with cold coffee, up to two centimetres
resh ground coffee, stirring continuously.
Add vanilla to the alcohol (vodka
qual parts water and rubbing alcohol.
Muscle & Joint Reliever
Moisten the top edge of a coffee cup with a little rum.
Place a little sugar on a dish, and dip the cup into the sugar to coat rim. Add the rum and the Kahlua, and mix together.
Add the hot coffee, and stir quickly to mix.
Top with whipped cream.
The whipped cream prevents the alcohol from escaping.
Place coffee grounds in a large glass
In 6-cup glass serving bowl mix coffee, cream and sugar.
With kitchen shears cut ice cream carton open, remove ice cream and cut into large chunks.
Float on coffee mixture. Sprinkle with powdered coffee and cinnamon.
Immediately ladle into punch cups or wine goblets.
Serve with spoon
reamed mixture, slowly adding the coffee and sour cream, mix until
an with nonstick spray.
Combine sugar, butter, cocoa, ground coffee, and
Beat cream in a medium bowl with an electric mixer until soft peaks form. Refrigerate.
Combine whisky, liqueur and sugar in a small bowl. Pour whisky mixture evenly into 4 heatproof glasses.
Pour coffee evenly into glasses and stir to dissolve sugar. Top coffee mixture with whipped cream.
Line bottom and long sides with parchment paper, extending paper 2
Melt chocolate in a heatproof bowl set over a pan of water over low heat. Place milk in a small saucepan and simmer over medium heat. Whisk into chocolate, a little at a time, then pour back into milk pan, along with the brandy, almond extract, cinnamon and sugar to taste. Whisk over low heat, until smooth. Fill mugs halfway with chocolate mixture and top with coffee. Serve with a dollop of whipped cream and dusting of cocoa powder.
br>Put 2 Tbsp of Coffee in the middle part(basket
Brew the coffee.
Mix the Chambord raspberry liqueur and Bailey's irish cream into the coffee. Sweeten with sugar to taste, and top with whipped cream.
alnuts,cocoa, cinnamon and instant coffee in a bowl.
Set
br>Gingerbread Coffee.
Make the fresh coffee in your coffee filter machine