ix and 1/4 cup cappuccino. Pour in 1 1/4
Preheat oven to 350\u00b0.
Grease bottom of 13 x 9-inch pan.
In a medium saucepan melt butter; stir in flour until smooth.
Add brown sugar and 2 eggs, slightly beaten; mix well.
Cook over medium-low heat 5 minutes or until thickened, stirring constantly. Remove from heat.
Dissolve instant coffee in hot water; stir into filling.
Add bourbon, vanilla and pecans; mix well.
Set aside.
hree ingredients are for Basic coffee mix.
sugar, non dairy
Finely grind coffee and orange peel in a blender or food processor.
Add remaining ingredients and process until well blended.
Store in an airtight container.
To serve: Stir 2 or more teaspoons of coffee mix into 6 ounce hot water.
Put 1st 6 ingredients into a shaker & shake well.
Pour equally into 2 tall glasses & gently add a scoop of coffee ice cream to each. Sprinkle w/choc shavings (if using) & serve w/a long-handled spoon.
NOTE FROM ME: I entered this recipe as written, but feel the need to ask a question. Is it just me or is it more than just a little silly to use 2 tsp of sugar in this recipe?.
COOKS NOTE ON RECIPE: \"The coffee liqueur can be either cream-based (Kahlua) or non-cream based (Tia Maria).\".
Blend all ingredients on high until blended.
Place 1-2 Tbsp. in coffee cup; add 6 oz. boiling water.
Yield:
3 2/3 cups.
For extra flavor serve with peppermint or cinnamon sticks.
If desired add brandy or rum to taste.
Place all ingredients in a jar with a screw-top lid. Shake until well combined.
Add 1-2 tablespoons of creamer to 6 ounces of coffee. Enjoy!
ixing, pour in the hot coffee.
Add the vanilla and
lour
with\tcocoa powder, coffee crystals, baking soda, baking
overed container.
Pumpkin Pie Cappuccino (1): Combine about 4 ounces
rew basket to rim with coffee.
For 9 cups, remove
For the cappuccino: Place the coffee, milk, yogurt, syrup and ice in a blender and blend until desired.
For the whipped cream: In a large mixing bowl, beat the cream until soft peaks form. Add the confectioners' sugar. Continue to beat until stiff peaks form. At this point, you may add extracts or any additional flavorings you may like.
For the assembly: Pour the cappuccino in a glass and top with whipped cream. Garnish with a sprig of fresh mint.
combine cream, milk, sugar and coffee in a small saucepan and
teco #230) with the cooled Recipe #479020.
Fill the donuts
Place ice cream in a large cup or mug.
Prepare Cappuccino as directed on package, substituting hotmilk for the water.
Pour over ice cream.
Serve immediately.
1) After your coffee has brewed, combine the sugar & milk and heat it in your microwave for 2 minutes at the highest setting.
2) Next, whip the heated milk/sugar mix in your blender for about one minute until it's a fluffy foam.
3) Fill your cup two thirds full with the coffee and top it off with your heated froth.
First pour the vanilla syrup into a large coffee mug.
Next add your fresh brewed coffee to the vanilla syrup and mix the two ingredients together.
Then steam your chocolate milk to 160 degrees F.
You can use a beverage or candy thermometer to test the temperature of the milk.
Once milk has been steamed add it to you coffee.
Finally, top your cappuccino with the whipped cream to your desired amount.
Add sprinkles and chocolate for decoration.
rocessor, combine sugars, egg yolk, coffee, cocoa, cinnamon and salt; mix
Dissolve cappuccino mix in 1/4 cup cold milk in mixing bowl.
Pour 1 3/4 cups cold milk into coffee mixture.
Add 2 boxes instant pudding mix; beat with wire whisk 2 minutes.
Gently stir in 1/2 of 8-oz tub of Cool Whip.
Spoon into 8 dessert dishes; refrigerate 1 hour or until ready to serve.
Top with remaining whipped topping.
Note: You can substitute another coffee flavor if desired!
n a wire rack.
Cappuccino Buttercream Frosting:
Dissolve instant