Just before serving, in small bowl with mixer at medium speed, beat cream and confectioners sugar until soft peaks form.
Place 1 heaping tablespoon Quik chocolate flavor milk mix in each of 4 coffee mugs or large cups.
Add coffee to fill cups almost full. Top with whipped cream and sprinkle with shredded orange peel. Makes 4 cups or 4 (1 cup) servings.
eanwhile, for the coffee cream filling, combine coffee and cocoa powder in a
In a bowl, whip together the yogurt, dried milk and herbs. Place Mr. Coffee filter into a sieve or colander.
Spoon the yogurt mixture into the filter.
Suspend the filter above a bowl (cover the exposed surface with waxed paper).
Place into the refrigerator for 24 hours.
The whey will separate from the cheese and drop into the bowl.
The longer the cheese is left in the refrigerator, the firmer the cheese.
Remove the cheese and serve with crackers. Store in closed container.
Brew coffee according to your coffee machines directions.
Blend ingredients in blender, longer as necessary for larger pieces of ice.
Blend in coffee once brewed.
Pour into glasses.
Top with whipped cream and caramel drizzle.
Serve.
5 minutes.
Add the coffee, stir, and let steep, off
Place Kahlua, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill with hot coffee. Stir to blend. Top with sweetened whipped cream.
rew basket along with ground coffee / espresso. Add cold water to
In a pie plate or bowl, combine coffee, cocoa powder and cinnamon. Set aside.
Rub the steak with olive oil, then sprinkle with the salt and pepper.
Coat the steak with the coffee-cocoa mix, pressing it into the meat.
Grill to your preferences.
Combine coffee, cocoa and milk.
Stir until coffee and cocoa dissolve.
Serve with a small dallop of whipped cream or whipped topping.
Serves 12.
Make coffee and cocoa the day before and let sit in refrigerator overnight. Whip cream; add sugar and vanilla. Put coffee and cocoa in punch bowl. Slice ice cream and put in punch. Add whipped cream.
Cook together for 5 minutes the first 3 ingredients.
Let mixture cool. While mixture cools, cream the butter and 1 cup sugar together.
Add eggs. Add cold coffee alternately with flour, which has been sifted together with soda, baking powder and salt. Add the cooked mixture of sugar, coffee and cocoa last.
Bake in a 9 x 12-inch loaf pan at 350\u00b0 for 45 minutes. Cake will stay moist for several days.
Use a buttercream icing.
Cook together for 8 minutes the 1 cup sugar, cold coffee and cocoa.
While this is cooling, cream butter, 1 cup sugar and eggs. Then add 1 cup cold coffee.
Sift together flour, soda and baking powder and add to other ingredients.
Stir in the cool, cooked mixture.
Bake in loaf pan at 375\u00b0 until done.
(Do not add more flour.)
Combine
coffee,
cocoa
and sugar.
Add boiling water, blending
until smooth.
Stir in cold water, vanilla and milk. Fold in
whipped
cream and ice cream just before serving.\t(A regular punch bowl will hold 1/2 a recipe at a time.)
Mix together; instant coffee or leftover coffee, milk, cocoa powder, butter or margarine, vanilla extract, and confectioners' sugar until of spreading consistency. Makes more than enough to frost a 13x9 inch sheet cake.
Cream butter and sugar together really well in a bowl.
Sift dry ingredients together in another bowl.
Add sifted dry ingredients
Add 2 tbsp warm coffee.
Knead well and then form into balls.
Bake in a moderate oven.
Remove from oven.
Allow to cool completely before serving.
In small bowl combine nondairy creamer, sugar, instant coffee, and cocoa. Set aside.
Finely crush candies in food processor, blender, or with tenderizing mallet. Add to dry mixture.
Store in airtight container and if giving as a gift, include a label that says to use 2 to 21/2 teaspoons per cup of boiling water.
In a blender, combine ice cream, coffee and cocoa. Blend until smooth. Pour into glasses and serve.
Place dry milk, sugar, coffee powder, cocoa powder and cinnamon in a blender container.
Cover and blend until very fine. Store in an airtight container in a cool place.
50\u00b0.
Place flour, cocoa, baking soda, baking powder, and
Combine 3 Tbsp Baking Cocoa with 3 Tbsp warm water