Banana-Brickle Bread

Ingredients:

1 c All-purpose flour
1 ts Baking powder
1/4 ts Baking soda
1 ds Salt
1 1/2 ts Instant coffee crystals
1 tb Hot water
1 Slightly beaten egg
2/3 c Mashed ripe banana (2 medium)
2 tb Cooking oil
1/4 c Almond brickle pieces

Grease a 7 1/2 x 3 1/2 x 2-inch loaf pan; set aside. In a medium mixing bowl stir together the flour, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients. Set aside.

In a small mixing bowl dissolve the coffee crystals in the hot water. Add the egg, banana, sugar, and oil. Stir till combined. Then stir the banana mixture into the dry mixture just till moistened (batter should be lumpy). Fold in the brickle pieces. Pour batter into the prepared pan. Bake in a 350 degree oven for 35 to 40 minutes or till a wooden toothpick inserted near the center comes out clean. Cool the bread in the pan for 10 minutes. Remove from pan and cool slightly on a wire rack. Serve warm or cool.

NOTE: For chocolate-chip banana bread prepare bread as directed, except substitute 1/4 cup miniature semisweet chocolate pieces for the almond brickle pieces.

Public Domain Recipe

Fake Kahlua Coffee Liqueur

Ingredients:

2 c 80-proof vodka
2 c Water
1 1/4 c Sugar
1 1/2 tb Vanilla extract
1 1/2 tb Instant coffee
Bottle to store liqueur

Combine all of the ingredients in a saucepan. Cover and cook over medium heat, stirring occasionally, until the sugar has completely dissolved.

Remove the mixture from the heat and let it cool. Be sure to keep it covered. Store in any empty bottle with a screw top or another bottle with a resealable lid. Note: It is very important that you use a covered saucepan when making this drink. The alcohol will boil away if the solution is not covered when it gets hot. Also, the longer this drink is bottled and stored in a dark, cool place, the better it will taste. For the best flavor, store it for at least thirty days before drinking. Makes great gifts.

Public Domain Recipe

Mock Tiramisu

Ingredients:

1/2 c Instant coffee crystals
1 c Boiling water
16 oz Neufchatel light cream cheese
8 oz Light whipped topping
3 tb Rum extract
3/4 c Granulated sugar
1 Loaf pound cake
3 tb Baking cocoa, for garnish

1) Dissolve coffee crystals in boiling water. Let cool completely.

2) Slice pound cake loaf into 1/2 inch slices. Then cut each slice in half. Take each piece of cake and dip the bottom half of it into the coffee. Place the coffee-dipped pieces, coffee side down, in an ungreased 9×9 cake pan. Line the bottom of the cake pan with half the pound cake pieces.

3) Mix cream cheese, whipped topping, rum extract, and sugar until smooth. Take half of this mixture and spread it evenly over the cake pieces in the pan. Sprinkle with cocoa.

Public Domain Recipe

Cajun Coffee

Ingredients:

3 c Hot Strong Coffee
6 tb Molasses
6 tb Dark Rum (If Desired)
Whipped Cream
Nutmeg (Freshly Ground)

Combine coffee and molasses in a saucepan. Heat, stirring, until molasses is dissolved and coffee is very hot. Do not allow to boil. If desired place 1 Tbls. rum in each mug. Add coffee. Top with whipped cream; sprinkle with nutmeg. Do not stir before drinking.

Public Domain Recipe

Orange Cinnamon Coffee

Yield: 1 Servings

Ingredients:
1/4 c Ground coffee
1 tb Grated orange peel
1/2 ts Vanilla extract
1 1/2 Cinnamon sticks

Place coffee and orange peel in blender or food processor fitted with steel blade. With processor running, add vanilla. Stop and scrape sides of container with a spatula. Process 10 seconds longer. Place mix in a small bowl and stir in cinnamon sticks. Store in refrigerator. Yields: Mix for eight 6 ounce servings.