Add 7 tablespoons of ground coffee inside your paper-lined basket
asket to fit coffee maker.
Pour
Procedure for Chocolate Crepes:
Whisk
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.
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).\".
alnuts, the bread crumbs, the coffee and the rum to the
re close to 16 oz. coffee each, so make this in
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
Mix all together and add walnuts or coconut.
Spread on coffee cake after it has risen and bake unti1 brown.
Look for Coffee Cake Dough recipe #40265.
This recipe for a 30-cup coffee maker is easy to remember and can be easily portioned for smaller amounts.
Bring water to rolling boil.
Add coffee.
Boil for 2 hours. Throw in horseshoe (if it sinks, it ain't ready).
an, smooth top and bake for 45-50 mins, until a
using a very large bowl and a sifter (or a blender if you don't mind powder residue in your hair) sift all ingredients together at least twice.
Make sure and mix well with a plastic or wooden spoon.
To prepare, fill mug 1/3 full of this mixture and add freshly brewed coffee. From a press pot if possible.
Prepare your coffee first if you use creamer. This mixture is very dark and it will be hard to judge how much cream you need by color.
(to use as hot cocoa, substitute hot water for coffee).
in batches of 6, into coffee until not quite soaked. Place
Place ground coffee (get coffee ground for type coffee maker used) in basket with filter.
Add cocoa and salt.
If coffee maker is not automatic, do not perk longer than 10 minutes.
This makes a strong coffee, so if you desire less strong coffee, cut down on amount of ground coffee.
Combine coffee, orange peel, cinnamon and ginger in basket of coffee maker.
Pour water into receptacle and brew as directed for coffee maker.
Serve hot with liqueur and whipped topping.
VARIATIONS: Substitute 1/2 tsp ground cinnamon for cinnamon stick.
For topping Whip cream with maple syrup just up until soft mounds; set aside.
FOr coffee Divide maple syrup and whiskey among 4 warmed heat proof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee.
Serve!
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
For cake:
Position rack in