Whip the cream and vanilla extract until stiff with a hand mixer and add it to the pastry bag. Divide the ice cream between two glasses, then pour half of the cold coffee and liqueur into each. Pipe the cream on top and sprinkle with coffee powder. Garnish with the chocolates.
Put cold coffee, coffee ice cubes, hot chocolate mix,
Put the instant coffee powder in a coffee mug/cup and add the
ins.
Meanwhile, for the coffee cream filling, combine coffee and cocoa powder
Mix the cold coffee with the sugar and kirsch to taste and chill it in the fridge.
To make the cream topping, whip the cream with the vanilla and transfer to a piping bag with a star tip. Chill in the fridge.
Place 2 scoops of ice cream in 4 tall glasses and pour in the chilled coffee to cover it. Pipe on the whipped cream and sprinkle with grated chocolate. Garnish with cherries and serve with wafer cookies, if using.
n prepared pans.
Bake for 10 mins. Reduce oven temperature
nto prepared ramekins.
Bake for 25 mins, until toothpick inserted
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.)
Cream sugar and butter; add eggs and cold coffee.
Dissolve soda in hot coffee.
Mix alternately with dry ingredients.
Drop by spoonfuls on cookie sheet and bake at 350\u00b0 for 10 minutes.
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.
Combine cold coffee, milk, kahlua and sugar in a large bowl. Stir until sugar is dissolved.
Chill thoroughly.
Combine shortening, brown sugar and eggs.
Stir in cold coffee.
Sift together the flour, soda, salt, nutmeg and cinnamon. Add to coffee mixture.
Chill at least 1 hour.
Drop by teaspoonfuls onto lightly greased baking sheet.
Bake until set, just until when touched lightly by finger.
Bake at 400\u00b0 for 8 to 10 minutes.
Makes 6 dozen.
Sift together the flour and baking powder. Fold in the margarine and set aside.
In a separate bowl, place the egg, milk, cold coffee, almond, vanilla and sugar substitute and mix well. Add in the flour mixture and beat until the batter is smooth.
Pour the batter into a greased 13 x 9 inch pan.
Bake for 30 minutes at 325 deg F.
Tips:
To check if the cake is done, insert a toothpick or knitting needle through the center. If the toothpick or needle comes out clean, you'll know your cake is ready.
Pour 1 cup coffee into an ice tray. Freeze until solid, 3 to 4 hours.
Place 6 coffee ice cubes in a tall glass; add white chocolate syrup. Pour in cold coffee; add coffee creamer.
Soften gelatin in cold coffee.
Dissolve in hot coffee.
Add sugar, stir to dissolve.
Pour in slowly well-beaten egg yolks. Chill until consistency of unbeaten egg whites.
Add flavoring. Whip cream.
Fold in.
Beat egg whites with salt; fold in.
Spoon into pie shell.
Chill until set.
Garnish with shaved chocolate.
Mix and soften gelatine in cold coffee. Add hot coffee. Stir until dissolved. Add the tsubushi an and condensed milk. Pour into 9 x 9 pan. Refrigerate until set. Cut into squares.
In a large bowl combine gelatin and cold coffee.
Allow to sit 10 minutes to soften.
Add hot coffee, sugar and salt; stir until the sugar is completely dissolved and mixture is clear.
Pour into individual serving dishes and chill till set.
Serve with sweetened whipped cream.
ach addition.
Dissolve coffee powder in cold coffee; stir into butter mixture
Combine cold coffee, milk, vanilla and sugar.
Stir until sugar is dissolved.
Chill thoroughly.
At serving time, pour ice cream in punch bowl and top with whipped cream.
Sprinkle lightly with nutmeg.