combine cream and condensed milk.
stir in crushed graham into melted butter then place at the bottom of container.
put in first layer of cream mixture.
place 1 layer of coffee jelly.
apply second layer of cream mixture.
place 1 layer of fruit jelly.
apply third layer of cream mixture.
top with diced peaches.
Soak the gelatin in the cold water until softened. Stir in the boiling water and stir until the gelatin is dissolved.
Add the sugar and stir until dissolved. Stir in the coffee. Pour into a mold and chill thoroughly.
Coffee and Cream Jelly Variation: Do not mold the jelly. Refrigerate in the mixing bowl in which it was made. When it begins to stiffen, beat it until it is light and foamy. Beat 1 cup heavy cream with 2 tablespoons sugar. Fold the whipped cream and whipped jelly together and place in a mold. Chill thoroughly.
Line the bottom of a jelly roll pan or a cookie
For a firmer jelly, use 1 1/2 envelopes unflavored gelatin.
Soften gelatin in cold water. Add coffee and stir until gelatin is dissolved. Stir in sugar, salt and vanilla extract. Pour into 8 x 4-inch loaf dish and chill until firm.
Cut into cubes and spoon into small dessert glasses. Top with whipped cream and sprinkle with finely ground coffee.
Mix gelatin powder and 4 Tbsp of water in a small cup.
Mix coffee, sugar, and the gelatin in a sauce pan.
Stir well on low heat until sugar dissolves.
Strain the mixture and pour into four cups.
Cool them in the refrigerater.
Put some whipped cream on top of the jelly before serving.
Dissolve gelatin in the hot water in a small bowl. Pour gelatin mixture, coffee, and sugar in a saucepan and bring to a boil over high heat. Pour coffee mixture into glasses for individual servings or a large pan for cubing. Chill in the refrigerator until solidified, 6 to 7 hours.
Dissolve gelatin in cold water.
Add boiling water and sugar. Stir well.
Let cool for thirty minutes, then add the coffee and vanilla; stir again and put in a nine-inch ring mold.
Chill for five hours.
Turn jellied coffee onto chilled plate and fill the center with Macaroon Cream.
nd line a 10x12 inch jelly roll pan with parchment paper
5 minutes.
Add the coffee, stir, and let steep, off
In a large saucepan add all ingredients, except pectin, and over low heat cook until sugar is dissolved.
Over high heat bring to a boil.
Immediately stir in pectin and bring to a rolling boil.
Remove from heat and ladle into clean hot jars.
Seal and process in a boiling water bath for 5 minutes.
(Even though Jelly recipes don't call for a water bath method of canning I do it just to be safe).
reat as open jar of jelly, using within one month.
Fill a jug with the coffee and water, screw on the lid, and give a good shake. I use a clean Simply Apple bottle.
Rest at room temperature for about 24 hours, giving a shake every now and then.
Strain the coffee through a filter or a French press and decant into a clean jug or pitcher.
Taste. If the coffee is too strong, dilute it to your liking. If it is too weak, add more coffee grounds and let sit out another day.
Store in the refrigerator and use in your favorite coffee recipes.
I plan on making the jelly with a thermometer in the
hour.
Mix the coffee, cream and sugar and pour
In a pitcher mix together the coffee, half-and-half, and the chocolate syrup. Chill in the fridge if you have time. Serve with ice.
I don't remember where this recipe came from, perhaps Todd Wilbert and his Top Secret Recipes.
COMBINE COFFEE, CLOVES, CINNAMON AND WATER IN SAUCEPAN; BRING TO A BOIL.
REMOVE FROM HEAT; LET STAND FOR 5 MINUTES. STRAIN AND COOL.
FILL GLASSES 1/4 FULL WITH CRUSHED ICE; ADD 1 SCOOP ICE CREAM. ADD COFFEE; STIR.
TOP WITH WHIPPED CREAM; SPRINKLE WITH GROUND CINNAMON.
SERVE WITH LONG SPOON AND STRAW. YIELD: 4-6.
Wold's Best Recipes.
Melt butter and sugar together.
Add eggs, flour and milk.
The recipes says 1/2 cup milk, but Grandma added\"OR until of batter consistency\" at the bottom.
Then add vanilla.
Bake in 4 greased and floured 9 inch pans at 400 degrees for 15-18 minutes, as the layers should be about 1/2 inch thick when done.
Melt the apple jelly.
Pour 3 ounces of jelly over each layer as they are stacked.
Sometimes I also frost the sides with Vanilla Buttercream Frosting, or serve the cake warm with whipped cream.
80 degrees, pour the hot coffee over the meat and roast
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.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.