Coffee recipe's

bobsjava · 01-07-2005, 12:52 PM

Hi

I am looking for any recipe that uses

.

lulu · 01-13-2005, 08:22 PM

Hi there! Welcome to the zone!!!! Are you looking for dessert recipes? Or entrees? I will look throught what I have for you!

Here is one of my favorites by Rachel Ray:

Spanish Coffee and Fudge Sundaes
Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Thanksgiving

Recipe Summary
Prep Time: 2 minutes Cook Time: 5 minutes
Yield: 4 sundaes

4 brownies or pound cake slices
1 pint ice cream
1 cup prepared hot fudge sauce
2 tablespoons dark roast beans
1/4 cup strong
1/2 cup salted Spanish peanuts (the small peanuts with skins)

Line dessert bowls with brownie squares or pound cake. Set ice cream out to soften a bit. Heat hot fudge sauce over low heat or in the microwave. Place dark-roast beans in a heavy duty plastic food storage bag and crush them with a small heavy skillet or mallet. If you have a grinder, grind the beans on coarsest setting. Add beans to sauce with 1/4 cup (2 ounces), strong . Scoop ice cream on cake or brownies. Top with fudge sauce and salted nuts and serve. WOW!

I will look and see if I can find some more! Hope to see you post around here. We are happy to have you!

lulu · 01-13-2005, 08:28 PM

Iced Brownie Cappuccino Recipe courtesy Sandra Lee
Prep Time: 10 minutes
Yield: 2 servings

2 shots espresso, or 1/2 cup very strong
1 cup ice cubes
1/2 cup sweetened condensed milk
1/2 cup whipped topping, plus more for topping
2 tablespoons chocolate syrup, plus more for topping
3 tablespoons chocolate chips

Combine all ingredients in a blender. Blend until smooth. Divide among 2 glasses. Put some whipped topping into a pastry bag or plastic bag fitted with a star tip. Top each drink with a little whipped topping and a drizzle of chocolate syrup.

lulu · 01-13-2005, 08:31 PM

Seattle Coffee Mug Cake

Butter, for pan
Flour, for pan
7 sweet dinner rolls (recommended: King's Hawaiian)
1 box (1-pound, 14-ounces) cinnamon swirl cake mix (recommended: Pillsbury)
3/4 cup hot water
1 teaspoon instant espresso
1/4 cup vegetable oil
3 eggs
1 cup whole milk
1 tablespoon sugar
Preheat oven to 350 degrees F.
Butter and flour a 10-cup bundt pan or square baking dish. Slice 1-inch off tops of rolls. Tear tops into 1-inch pieces; set aside. Place bottoms of rolls, cut side up, in prepared pan. Combine cake batter mix (reserve cinnamon swirl packet), water, instant espresso, oil, and 2 eggs in a large bowl. Beat until well blended. Pour half of batter over rolls. Sprinkle with contents of cinnamon swirl packet.

Whisk remaining 1 egg, milk, and sugar in another bowl to blend. Add reserved roll tops to milk mixture; set aside until milk mixture is absorbed. Pour bread mixture over cake batter in pan, and then pour remaining batter over. Using a skewer or wooden chopstick, swirl batters together. Bake for 45 minutes, or until a hpick inserted near the center of cake comes out clean. Cool cake in pan on a ing rack for 25 minutes. Invert cake onto ing rack; remove pan. Place cake right side up on a platter and serve warm. For a cute presentation, serve slices in mugs.

lulu · 01-13-2005, 08:37 PM

Mocha Cake with Chocolate Crown Recipe courtesy Sandra Lee

Cake:
Butter and flour, for pans
1 1/3 cups hot water
1/2 cup instant cr ystals
1 box (18.25-ounces) devil's food cake mix
1/2 cup vegetable oil
3 eggs
Filling and Frosting:
1/4 cup instant cr ystals
2 tablespoons hot water
1 container (8-ounces) frozen whipped topping, thawed
1 container (16-ounces) classic chocolate fudge frosting

Chocolate Crown:
Parchment paper
1 package (12-ounces) semisweet chocolate morsels, plus more for decorating
1 1/2 cups white morsels

Preheat oven to 350 degrees F.
Cake Preparation: Butter and flour 2 (8-inch) round cake pans; set aside. Stir hot water and cr ystals in large bowl until cr ystals dissolve. Add cake mix, oil, and eggs to mixture. With an electric mixer, beat for 2 minutes, or until well blended. Divide batter between prepared pans. Bake for 35 minutes, or until a too thpick inserted into the center of the cakes comes out clean. Cool cakes in pans on coo ling racks for 15 minutes. Invert cakes onto coo ling racks and completely.

Filling and Frosting Preparation: Stir cr ystals and hot water in medium bowl until cr ystals dissolve. Refrigerate for 30 minutes, or until . Fold whipped topping into mixture. Then stir in chocolate fudge frosting just until blended; chill in the refrigerator. (This is the mocha cream.)

Cut each cake horizontally in half. Place top cake layer, cut side up, on a serving platter. Spread 1 cup mocha cream atop cake. Top with bottom cake layer, cut side down. Spread 1 cup of mocha cream over second cake layer. Repeat layering with third cake layer and mocha cream. Top with remaining cake layer, cut side down. Refrigerate for 30 minutes. Evenly spread the remaining mocha cream onto the cake until completely covered. Return to refrigerator.

Chocolate Crown Preparation: Draw 3 (6-inch) high crown designs over 3 (15-inch) long sheets of parchment paper. Cut out designs from parchment papers. Lay each crown parchment template on a large baking sheet. Melt chocolate morsels in a glass bowl in the microwave for 2 1/2 minutes, stirring every 30 seconds, until melted and smooth. Repeat with white morsels. Using an off-set spatula, spread melted chocolate thickly over 1 side of 2 of the crown templates. Repeat with melted white morsels and remaining crown template. Arrange additional chocolate morsels decoratively on white crown. Refrigerate for 30 minutes, or until chocolate is set. Wrap 1 chocolate template around half of cake; carefully peel off paper. Wrap second chocolate crown around remaining half of cake; carefully peel off paper. Seal ends of crowns with a knife dipped in very hot water. Refrigerate cake until chocolate crown is completely firm. Wrap white crown, paper side inward, around a 5-inch bowl. Refrigerate until white crown is completely firm. Carefully peel paper from white crown. Place white crown atop cake.