he 8-cup French press. The ground coffee should be about as
Pour the coffee grounds into the bottom of the french press.
Pour the water into the French Press.
Stir until well blended.
Place the top of the French Press, but do not press the filter.
Leave at room temperature for 12 hours or put in the refridgerator for up to 24 hours.
Press the filter to the bottom of the French Press.
Pour over ice and enjoy!
f cognac, but the Zaar recipe editor would not allow me
Slice French bread on an angle until entire loaf is cut. Mix eggs with the coffee lightener. Dip the bread on both sides in the eggs and fry in margarine. Place on plate with fruit, butter or syrup and enjoy.
In a medium saucepan, combine 1 cup cream and coffee. Bring to a boil over medium-high heat; remove from heat.
In a medium bowl, combine chocolates. Through a fine-mesh strainer, strain cream mixture over chocolates; stir until chocolates are melted.
In a medium bowl, beat remaining 2 cups cream and vanilla at high speed with an electric mixer until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold whipped cream mixture into chocolate mixture. Cover and chill. Chilling can take up to 4 hours.
Blend coffee, ice cream, cinnamon and hot chocolate mix together until smooth.
Pour into glasses and top with whip cream.
Sprinkle with cinnamon and top with mint for that extra kick.
Serve and enjoy!
Grind your coffee beans on a coarse setting (not too fine).
Pour grounds into a 2 cup size French Press coffee maker.
Add water and let sit overnight at room temperature (10-12 hours).
In the morning swirl the coffee and depress the press and pour off the concentrate. I store mine in a glass jar for the rest of the day (several days is fine).
Dilute with water and/or milk 3:1 (3 parts water/milk:1 part coffee concentrate).
Add sweetener as desired.
Mix coffee and sugar together and cool.
Add half and half, milk and vanilla. Pour into Ziploc bags or milk cartons and freeze.
Two hours before serving, remove from freezer.
Serve with spoons at a slushy consistency.
Dissolve sugar in hot coffee.
Cool.
Add other ingredients. Pour into ice cube trays and freeze.
Remove from freezer 1 hour before serving.
Mix and serve.
Very icy.
Pour Bailey's Irish Cream, Frangelico and Kahlua into an Irish coffee cup and add coffee.
Top with whipped cream and, optionally, allspice (cinnamon and nutmeg).
our into a spice or coffee grinder and grind to a
Add coffee, vodka and kahlua to irish coffee cup and sweeten to taste.
Gently float cream on top, add amaretto, and garnish with a cherry.
Add vanilla, creamer and sugar to 1 (8 ounce) cup of hot coffee.
Dissolve sugar in hot coffee; cool.
Add other ingredients. Pour into milk cartons to freeze.
Remove from freezer 2 hours before serving.
Mix and serve very icy.
ith 1 teaspoon mustard. Pour coffee or stock into skillet and
sket.
Carefully stir the coffee grounds and cinnamon.
Mix all ingredients together whisking until smooth. Transfer the mixture to a pretty jar, resealable container, or a zip lock bag. Store on the pantry shelf. This makes a good gift.
To serve, spoon 2-3 heaping tablespoons into a coffee mug, add fresh brewed coffee and stir to blend.
If you wish, you may add 1/3 cup instant coffee granules to the mixture and then just mix with very hot water.
In a VERY large bowl (13\" diameter), mix ingredients together. Freeze in plastic containers at least 24 hours. Take out 2-3 hours before serving to thaw. Punch should be slushy. You can defrost in microwave to help speed process.
NOTE: I mix in a large stainless mixing bowl and only do half the recipe at a time! One-half recipe fills about one punch bowl. This recipe is easy to cut in half, or even quarter. It lasts about a month in freezer, so it is good to make ahead.
alnuts, the bread crumbs, the coffee and the rum to the
Prepare a 16-oz. bag french fries according to package instructions (I prefer the oven method). Cooking time (below) is approximate.
Top with one of the 4 topping ideas above.