ins.
Meanwhile, for the coffee cream filling, combine coffee and cocoa powder
n prepared pans.
Bake for 10 mins. Reduce oven temperature
nto prepared ramekins.
Bake for 25 mins, until toothpick inserted
Bring water to rolling boil.
Add coffee.
Boil for 2 hours. Throw in horseshoe (if it sinks, it ain't ready).
FOR THE COFFEE CAKE: Preheat oven to 400
ix and 1/4 cup cappuccino. Pour in 1 1/4
egetable oil or spray.
For base, melt butter and stir
b>for Basic coffee mix.
sugar, non dairy creamer, instant coffee granules.
For
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.
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.
sket.
Carefully stir the coffee grounds and cinnamon.
Insert
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.
Mix everything together.
Put in fancy glass containers for gift or airtight container for own use.
sing 2 tablespoons of ground coffee with 3/4 cup water
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.
br>Remove from heat, add coffee and cardamom.
Return saucepan
uffin pan with oil.
For the Cake: In a large
re close to 16 oz. coffee each, so make this in
ray with 6 deep cups. For the batter, beat the eggs
Stir together the coffee grounds and water.
Cover and let sit overnight.
Strain through cheesecloth or a fine mesh strainer. Strain 2-3 times to remove grounds and silt.
This creates a concentrate; to dilute to appropriate proportions, add one part water to one part coffee (i.e., use 1/2 cup coffee concentrate and 1/2 cup water). Add water or coffee concentrate to adjust to your personal tastes.
For hot coffee, put it in the microwave for 1-2 minutes.
For iced coffee, refrigerate and serve over ice.