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All of these delicious recipes are from "Coffee Classics" 'A Culinary Collections Specialty Book', created & compiled by Shannon Jeter Gridley.
Visit them at http://www.culinarycollections.com
Hot Mocha Sauce
In a saucepan, melt the butter and chocolate. Stir in the coffee, corn syrup, sugar and salt. Bring the mixture to a boil. Boil the sauce gently, without stirring, until thick and smooth, about 10 minutes. Stir in the vanilla. Serve hot. Yield: 1 cup
Coffee on a Fork
Preheat oven to 350 degrees F. Brush 9-inch square cake pan with almond oil. In a bowl, whisk eggs and sugar until well blended and thick. Gradually whisk in milk and coffee. Pour into prepared pan. Set in pan of water and bake 20 minutes. Cover with aluminum foil and continue baking until set, approximately 40 minutes. Cool. Invert onto platter and serve warm. Serves 6.
Breakfast Quickie
Put all ingredients, except cinnamon, in blender. Cover and blend on high until frothy. Serve in tall glasses with a sprinkle of cinnamon. Server 4 to 6.
Cafe Mexicano
In a small saucepan,combine chocolate and milk. Heat gently over low heat, stirring constantly, just until chocolate melts and milk is hot but not boiling. Pour into blender. Add sugar, almond extract and ground cinnamon; blend for 15 seconds. Pour chocolate mixture into 2 large mugs (should be half full). Add enough hot coffee (about 1/2 cup) to each mug to almost full. Add half the brandy to each and garnish with a cinnamon stick, if desired. Serves 2.
Marie Antoinette
Using stemmed glasses, circle rims with lemon and dip moistened edge in sugar. Fill glasses 1/3 full of coffee. Add to each 1 jigger brandy and 1 jigger Kahlua. Flame. Top with whipped cream. Serve immediately. Yield: as desired.
Creamy Spiced Coffee
Combine coffee, sugar, cinammon stick, cloves, allspice and lemon halves. Boil for one minute. Cool and chill for at least four hours. Strain. Add cream and serve over crushed ice, garnished with a mint sprig. Serves 8 to 10
Coffee Extract
In a 2 quart saucepan over high heat, bring coffee to a boil, reduce heat and simmer until reduced to about 1 cup. Cool and stir in glycerin (for a syrupy texture), if desired. Store in a tightly covered glass bottle or jar. Use for flavoring as needed. Yield: 1 cup
Coffee Custard Supreme
Heat cream, coffee extract and cinnamon to scalding. Combine with eggs beaten with sugar, salt, and vanilla. Pour into a shallow 1 1/2 quart baking dish. Place in a pan of hot water half the depth of the custard. Bake at 350 degrees for 35 to 40 minutes, or until a knife inserted in the center, comes out clean. Cool. Serve plain or with sauce or whipped cream. Serves 6
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"I believe humans get a lot done, not because we're smart, but because we have thumbs so we can make coffee. "
~Flash Rosenberg