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Sweet Recipes
| Unique Coffee Blends for People with Unique Taste |
1/3 cup roasted coffee beans
1/2 cup dark chocolate pieces- dark chocolate appears to retain the highest level of flavonoids
Directions:
Melt the chocolate in a double boiler until smooth.
Drop in a handful of beans. Stir them around until coated with chocolate.
Scoop them out with a spoon and put them on wax paper, taking care to keep them from touching.
Repeat until you've dipped all your coffee beans in the chocolate.
Let the chocolate harden overnight and then store them in an air-tight container.
1 cup golden raisins
2/3 cup strong coffee (leftover from the pot)
1/2 tsp cinnamon
2/3 cup butter
1 cup sugar
2 eggs
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Glaze:
1 1/2 cups icing sugar
coffee
Preheat oven to 350F degrees.
Combine raisins, coffee and cinnamon and let stand. Cream shortening and sugar, adding eggs
one at a time, and beating well. Mix and sift flour, baking powder, soda and salt. Add raisin
mixture.
Spread batter in greased 9 x 13 pan. Bake at 350F for 20-25 minutes.
While still warm, spread with coffee glaze made by adding enough coffee to 1 1/2 cups icing
(confectioner's) sugar to achieve a thin spreading consistency.
Cut when cool.
2/3 cup cream
2 1/2 cups strong sweetened coffee
4 scoops coffee ice cream
1 bottle coke
Stir cream into coffee, fill 4 glasses 1/2 full,
add scoop of ice cream to each and top with coke.
1 cup freshly brewed coffee
1/3 cup sugar
1/3 cup brown sugar
Dissolve all sugar in the coffee and cool. Pour into a metal tray or bowl and freeze until almost
hard. Beat well, and freeze again to sherbet consistency. Turn into sherbet glasses, and top with
whipped cream.
Serves 4.
2 cups sugar
1/4 tsp. cream of tarter
1 cup strong coffee
1/2 tsp. almond extract
1 tablespoon butter
1 cup broken pecans
1/8 teaspoon salt
Stir sugar, coffee, butter, salt and cream of tarter over low heat until sugar is dissolved, then boil
quickly, stirring constantly to the soft ball stage (when syrup can be gathered up in the fingers into
a soft ball that will almost shape).
Remove from heat and cool slightly. Add almond extract and beat until candy begins to harden. Add
pecans and pour candy onto an oiled platter.
Cut into squares and let harden. Enjoy!
1 cup chopped pecans
18 oz semi-sweet chocolate chips
1 can (14oz) sweetened condensed milk
2 tbsp strong brewed coffee (room temperature)
1 tsp ground cinnamon
1/8 tsp salt
1 tsp vanilla extract
Line an 8" square pan with foil. Butter the foil and set aside.
Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 4 minutes, stirring
every minute; set aside.
In a 2 quart microwave safe bowl, combine chocolate chips, milk, coffee, cinnamon, and salt.
Microwave, uncovered, on high for 1 1/2 minutes, and stir until smooth.
Stir in vanilla and pecans.
Immediately spread into the prepared pan. Cover and refrigerate until firm, about 2 hours.
Remove from pan; cut into 1" squares.
Cover and store at room temperature
1/2 c Cocoa
3 1/2 c Icing sugar
1/4 c Whipping cream
1/2 c Butter
2 tb Coffee; very strong
1/2 c Pecans; coarsely chopped
Stir together cocoa and icing sugar in large bowl till well blended. There should be no lumps. Melt
butter over medium heat. Add melted butter and coffee and beat with an electric beater till smooth.
Fold in pecans.
Turn into wax paper lined loaf pan. Smooth top with knife dipped in warm water.
Refrigerate till set. When set, turn and cut into squares.
| Chocolate Coffee Beans |
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| Coffee Frost |
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| Creamy Mocha Fudge Recipe |
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