In food processor, combine all ingredients; process until coarsely ground. Store in airtight container.
To season steak: Coat both sides of 2-1/2-3-lb. boneless sirloin steak (about 1-inch thick) with 1/2 cup coffee mixture. Let stand at room temperature 30 minutes before grilling or pan-frying to desired doneness.
Stir spices into hot brewed coffee.
Serve with cream and sugar if desired.
Combine all ingredients in saucepan and bring to boil.
Reduce heat to simmer, and reduce by 1/2.
Using stick blender, blend until smooth.
Cool and use as needed.
Mix together coffee, sugar and boiling water.
Let cool.
Mix with brandy and vanilla bean.
Store in 1 gallon glass jar for at least 4 weeks.
Shake occasionally.
The longer it sits the better it gets!
Mix together and spread on the bottom of a pie pan.
Press firmly. Bake at 375\u00b0.
Cool.
Preheat oven to 375\u00b0. Grease 9 x 13 pan. In large bowl, cream the sugar and butter. Add eggs, coffee and vanilla. Mix well. Sift flour and baking soda. Mix into butter mixture. Stir chocolate and pecans. Pour into prepared pan. Bake for 20 minutes. Cool and cut into bars. Makes 16 servings.
ogether the cake mix, oil, coffee, chocolate chips and eggs.
tir in the vanilla and coffee.
Add the dry mixture
asket to fit coffee maker.
Pour cold
br>Add the flaxseed, water, coffee powder, and vanilla, mixing well
Heat oven to 375\u00b0F.
Grease 9-inch round pan.
Make Cinnamon Streusel; reserve. (my sister often doubles this recipe so that there is lots of topping).
Stir coffee cake batter ingredients until blended.
Spread in pan.
Sprinkle with Cinnamon Streusel.
Bake 18 to 22 minutes or until golden brown.
Let sit a few minutes and then serve warm with butter and lots of milk or coffee.
Cream together shortening and sugar.
Beat in egg.
Stir in molasses.
Sift together flour, soda, ginger, cinnamon, cloves and salt.
Add alternately with coffee to creamed mixture, mixing thoroughly.
Stir in anise and coriander.
he microwave.
Add instant coffee and stir to dissolve.
Cream butter or margarine; add sugar and beat well.
Mix coffee, vanilla and egg until dissolved, then add to butter mixture.
Beat until blended.
Add flour and almonds.
Beat 1 to 2 minutes.
Drop from teaspoons onto greased cookie sheet; leave 2 inches between cookies.
Bake at 350\u00b0 for 12 to 14 minutes, until lightly browned around edges.
Cool 1 to 2 minutes; remove from pan with spatula.
When cold, store in airtight container.
Combine flour, baking powder and soda and set aside.
Cream together brown sugar and Crisco.
Add eggs and vanilla and blend thoroughly.
Add flour mixture and coffee alternately.
Drop from teaspoon onto greased cookie sheet.
Bake at 400\u00b0 for 8 to 10 minutes.
Frost cookies.
Makes 7 dozen.
pre heat microwave at 180 degrees celcius.
place all ingredients except milk and butter in a plate.
add melted butter and milk and to make a dough.
flatten the dough with palms and give a shape to the cookies.
place all the cookies in microwave on convection mode for 10 minutes at 180 degrees celcius.
let the cookies cool down and then store them in jar.
Combine the ground coffee and water and let soak overnight.
Strain the coffee grounds (keeping the water!).
Combine the blender ingredients in a blender (adding desired amount of ice if you want) until blended well.
If you don't use ice in the blender, serve over ice.
Variations:.
Substitute an ice cream sandwich or two instead of milk.
Substitute frozen soy milk for ice and milk.
Add a little Kahlua or Baileys.
Heat oven to 350*.beat sugar, butter and egg in large bowl -- on medium speed.
stir in flour, baking soda, coffee granules and salt.
stir in pecans and chocolate chunks --
drop dough by 1/4\" cupfuls 2\" apart on ungreased cookie sheet -- bake 12-15 minutes or golden brown and edges are set.
cool 4 minutes, remove to rack to cool completely --
drizzle with coffee drizzle.
to prepare COFFEE DRIZZLE:
dissolve coffee, dry, in water in small bowl -- stir in powdered sugar with spoon till smooth and thin enough to drizzle.
ime then stir in the coffee liqueur. Combine the flour, baking
Combine sugar, Crisco, eggs and coffee.
Sift together all dry ingredients.
Add to coffee mixture.
Mix well.
Add raisins and nuts.
Drop by teaspoon onto greased cookie sheet.
Bake at 375\u00b0 for 12 to 15 minutes.
Makes about 5 dozen.