cherry; serve immediately.
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*Flavored syrups (can be covered and refrigerated
>Start brewing the coffee.
After coffee's done brewing, turn
Vanilla Bean -- Add 1 vanilla bean, split lengthwise, to 2 cups sugar, store 1 week before using.
Peppermint Stick -- In a food processor, combine 2 cups sugar and 1 candy cane or use any peppermint candy, broken into pieces, store 2 days before using.
Lovely Lavender -- Tie 2 tablespoons dried lavender in cheesecloth.Add it to 2 cups sugar, store 2 weeks before using.
Cinnamon- Ginger -- In food processor, combine 2 cups sugar, 2 Tblsp. crystallized ginger and 1 teaspoons ground cinnamon, process, store 1 week before using.
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.
Procedure for Chocolate Crepes:
Whisk
For coffe milk:.
Add coffee syrup to the glass of cold milk.
Stir well with a spoon.
Serve immediately.
For the coffee cabinet:.
In an electric blender, beat the coffee syrup, scoop of ice cream, and milk for 1 minute, or until ice cream is dissolved.
Pour and serve immediately.
alnuts, the bread crumbs, the coffee and the rum to the
ll-purpose flour. Let sit for 10 minutes to give the
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
Mix flour, sugar, butter, eggs, milk, coffee-flavored liqueur, brewed coffee, cocoa powder, vanilla extract, baking powder, and baking soda together in the bowl of a stand mixer; beat until smooth. Spread batter into prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool 10 minutes before cutting to serve.
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
Bring the creme fraiche & coffee to a gentle boil in a saucepan. As soon as it starts to boil, remove from heat, cover & allow to sit for 30 minutes.
Preheat oven to 325F (160C).
Add eggs & sugar to saucepan. Mix well & turn into individual 4-in rd gratin dishes. Place the dishes in a roasting pan half-filled w/water & cook for 45 minutes.
an, smooth top and bake for 45-50 mins, until a
using a very large bowl and a sifter (or a blender if you don't mind powder residue in your hair) sift all ingredients together at least twice.
Make sure and mix well with a plastic or wooden spoon.
To prepare, fill mug 1/3 full of this mixture and add freshly brewed coffee. From a press pot if possible.
Prepare your coffee first if you use creamer. This mixture is very dark and it will be hard to judge how much cream you need by color.
(to use as hot cocoa, substitute hot water for coffee).
Rub the lemon wedge around the rim of a coffee mug; dip mug rim in white sugar.
In mug, place cognac and cherry liqueur; fill almost to the top (leave about 3/4 of an inch) with hot, strong coffee.
Garnish with a goodly amount of whipped cream and serve.
Place ground coffee (get coffee ground for type coffee maker used) in basket with filter.
Add cocoa and salt.
If coffee maker is not automatic, do not perk longer than 10 minutes.
This makes a strong coffee, so if you desire less strong coffee, cut down on amount of ground coffee.
Add 7 tablespoons of ground coffee inside your paper-lined basket
re close to 16 oz. coffee each, so make this in
Combine coffee, orange peel, cinnamon and ginger in basket of coffee maker.
Pour water into receptacle and brew as directed for coffee maker.
Serve hot with liqueur and whipped topping.
VARIATIONS: Substitute 1/2 tsp ground cinnamon for cinnamon stick.
For topping Whip cream with maple syrup just up until soft mounds; set aside.
FOr coffee Divide maple syrup and whiskey among 4 warmed heat proof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee.
Serve!
For cake:
Position rack in