Bailey’s Irish Cream Unlikely Knockoff – # 1

Ingredients:

1 c Light cream
14 oz Eagle brand sweetened condensed milk
1 2/3 c Irish whiskey
1 ts Instant coffee
2 tb Hershey’s chocolate syrup
1 ts Vanilla
1 ts Almond extract

Method: Put all ingredients in blender and blend for 30 seconds.

Public Domain Recipe

Mocha Butter Cream Frosting

Ingredients:

1 c coffee-double strength
1 1/4 lb butter print sure
4 1/8 lb sugar; powder 2 lb
1 ts salt table 5lb
4 oz cocoa natural 1 lb

1. Cream butter or margarine in mixer bowl at medium speed 1 to 3 minutes or until light and fluffy.

2. Sift together powder sugar, salt and cocoa; add to creamed butter or margarine.

3. Add double-strength brewed coffee.

4. Spread immediately on cooled cakes.

Public Domain Recipe

Espresso Blackened Beef Tenderloin

Ingredients:

4 Portions tenderloin beef; 8-ounce)
Salt and pepper
2 c Decaffeinated espresso coffee beans; (finely ground)

Season beef with salt and pepper. Dip the top and bottom of the beef into the espresso. Place the beef espresso end down in super hot cast iron pan. Sear all sides of the beef leaving the one espresso crusted side unseared until your finished with the rest, then place the un-seared side down in the pan and place into a 500 degree oven. Cook until desired temperature, 2 minutes being rare and 8 being well done (times will vary). Always let your meat rest for a few minutes after cooking. It lets the juice set into the meat.

Public Domain Recipe

Coffee and Cocoa Bean Cooler

Ingredients:

1/4 c Espresso Coffee Beans
2 tb Unsweetened Cocoa Powder — (nonalkalized)
14 oz Can Sweetened Condensed Milk
3 c Water
1 ts Vanilla Extract
1 1/2 c Heavy Cream
2 tb Granulated Sugar
1 ts Vanilla Extract
1 1/2 c Crushed Ice
1/2 c Dark Rum — (optional)
Chocolate Shavings — for Garnish

Make the drink base:

1. Crush the coffee beans coarsely with a rolling pin. In a medium saucepan, combine the crushed coffee beans, cocoa powder, and water. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and simmer for 3 minutes. Add the sweetened condensed milk and stir to combine.

2. Strain the mixture through a fine sieve into a metal bowl set in a larger howl filled with ice water. Discard the coffee beans. Refrigerate the coffee mixture until well chilled, at least 2 hours. The coffee and cocoa bean drink may be brewed and chilled the day before.

Assemble and garnish:

1. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer fitted with the wire whip attachment, whip the cream, sugar and vanilla at medium-high speed until soft peaks begin to form. Fill a pastry bag fitted with a star tip (such as Ateco #6) with the whipped cream. Refrigerate until ready to use.

2. If desired, stir the rum into the mixture. Divide the mixture in half. Pour half into a blender container and add 3/4 cup of the crushed ice. Cover and blend at high speed for 30 seconds. Pour into 4 tall 16-ounce glasses. Repeat with the remaining crushed ice and coffee mixture.

3. Pipe a large rosette of whipped cream to float on top of the brewed coffee and cocoa bean drink. Garnish with the chocolate shavings. Serve immediately.

8 Servings.

PREPARATION: 20 minutes plus cooling time.

Public Domain Recipe

Vietnamese Coffee

Ingredients:

2 tb Sweetened Condensed Milk
6 oz Strong Black Coffee

In restaurants and cafe, dark-roast coffee is brewed in an individual drip pot that sits on top of a glass, slowly dripping into sweet milk. it takes a good 10 to 15 minutes for the water to finish dripping through, and the coffee is sipped at an equally leisurely pace. Both the coffee and the pots are available in Southeast Asian markets, but any type of coffee and any brew- method that produces a strong, rich-tasting cup will do.

Place the milk in the bottom of an 8 ounce glass. Carefully pour in coffee,trying not to disturb the layer of milk. Stir milk up from bottom and sip coffee. There will probably be some milk left in the bottom of the glass when you are finished.

Makes 1 serving.

Variation: This coffee may also be served iced. Add ice cubes on top of the sweet milk and proceed as above.

Public Domain Recipe

Coffee Liqueur Zesty Seafood Marinade/Sauce

Ingredients:

1 tb Coffee liqueur
1/4 c Onion, finely chopped
1/2 ts Honey
1/4 c Lime juice
1 ts Worcestershire sauce
1/4 ts White pepper
1/4 c Lemon juice
6 drops Hot pepper sauce
1/8 ts Ginger root, grated
1/4 c Vegetable oil
1/2 ts Dill weed

Shake all ingredients together well in covered jar. Let stand 1 hour or longer to blend flavors. Shake well before using. Pour over fish and marinate 30 minutes. Grill fish, basting often.

Public Domain Recipe

Irish Coffee Torte

Ingredients:

2 c Unsalted butter
1 c Sugar
3/4 c Strong hot coffee
1/4 c Irish cream liquor
16 oz Semi-sweet dark chocolate
6 Eggs; room temp
6 Egg yolks; room temp

1. Position rack in centre of oven and preheat to 325F. Generously butter 8″ springform pan and line bottom with parchment or waxed paper. Butter and flour the paper.

2. Melt butter with sugar, coffee and liquor in heavy 3-quart saucepan over med-low heat, stirring until sugar dissolves. Add chocolate and stir until smooth. Remove from heat.

3. With electric mixer, whisk eggs and yolks in a large bowl until triple in volume and form ribbons when lifted. Whisk into chocolate mixture. Pour batter into prepared pan. Place pan on heavy baking sheet. Bake until edges puff and crack slightly, but centre is not completely set (about 1 hr). Do not overbake (cake will set as it cools). Transfer to rack and cool. Cover and refrigerate overnight.

4. Run small sharp knife around cake pan sides to loosen. Carefully release sides. Place on platter and serve in small portions.

Yield: 10 Servings

Recommended: Bailey’s Irish Cream and a cup of coffee; Tia Maria and a cup of coffee

Public Domain Recipe

Borstplaat (Fondants)

Ingredients:

1 c Granulated Sugar
3 tb Liquid (Water; Milk, Half & Half or Light Cream)
1 tsp Butter
Flavoring Extract of Your Choice
3 drops Food Coloring of Your Choice

You know a visit from St. Nicholas isn’t too far away when Dutch bakeries start to fill with tastes of the holiday season. Borstplaat is included in this fantastic array of flavors and colors. This hard, smooth fondant (or sugar candy) in served in many flavors including vanilla, fruit, coffee and chocolate.

Often prepared in heart-shaped molds, Borstplaat can also take on the form of squares, circles or stars in many different colors. Prepare a portion tonight and enjoy this delicious candy from the Netherlands…And from The Cook & Kitchen Staff at Recipe-a-Day.com.

In a small, heavy saucepan mix sugar and liquid. Heat slowly to a boil without stirring the syrup until the mixture registers 240-F degrees on a candy thermometer. Remove from heat immediately and add the butter, flavoring and food coloring. Stir vigorously until the syrup thickens. Either drop from a spoon onto waxed paper or pour into greased lids no more than 1/2-inch deep. Cool to solidify.

Flavoring Recommendations: For fruit-flavored Borstplaat add lemon, orange, lime, or strawberry flavored extract with appropriate food coloring. For pure fruit flavor prepare the mixture with water.

For chocolate-flavored Borstplaat, add 2 Tbs. unsweetened cocoa powder and use a liquid of half & half or light cream to prepare. Stir vigorously enough to dissolve any lumps created by the cocoa powder.

For coffee-flavored Borstplaat, the 3 Tbs. of liquid should be comprised of 1 1/2 Tbs. strong coffee and 1 1/2 Tbs. half & half or light cream.

Try other extracts including peppermint, anise, or almond with enhanced flavorings in the liquids from liqueurs. Experiment and have some fun with this recipe!

Public Domain Recipe

Coffee Roast

Description

An absolute favourite of meat-&-veggies only men. Fuss-free preparation, but it takes some thinking ahead for cooking time. Tender beef simmered in roasted coffee. Absolutely delicious.

Contributed by World Recipes Y-Group

Makes: 6 servings
Ingredients Edit
2 tbsp butter
4 lb chuck roast
1 tbsp butter
salt (to taste)
1 large onion, chopped
6 cups brewed coffee
2 cups canned mushrooms
3 tbsp cornstarch

Directions

Melt 2 tbsp of butter in a large saucepan over medium high heat.

Add the roast and sear on all sides until well browned; set aside.

In the same saucepan, melt the remaining butter, add salt and onions; saute for 5 minutes.

Return the meat to the saucepan, pour in the coffee and mushrooms.

Bring to a boil, reduce heat to low and simmer for 5 hrs, turning meat over halfway through cooking time.

Gravy

Remove a cup of the coffee mixture from the saucepan; combine with the cornstarch, stirring until smooth; return to the simmering pan.

Mix well, remove from heat and serve.

Public Domain Recipe

Coffee Cookies

Ingredients

1 cup margarine
¾ cup icing sugar
½ teaspoon vanilla
1 tbsp instant coffee granules
½ teaspoon salt
1 and ¾ cups unbleached white flour

Chocolate Glaze
¼ cup vegan chocolate chips. (using the good, expensive ones, like tropical source brand, will bring a whole other dimension to these cookies.)
2 tbsp or more liquid of your choice (non-dairy milk, coffee, water); just enough to make the melted chocolate liquid-y and drizzley.

Directions
Cream the margarine and sugar together until light and fluffy.

Add vanilla.

Combine coffee granules and flour.

Stir the flour mixture into creamed mixture and mix well.

Chill the dough before forming into ¾ inch balls.

Bake at 350 f for 18-20 minutes on an ungreased cookie sheet.

While they are baking, melt the chocolate chips and liquid together over low heat (a double boiler would be best).

When the cookies come out of the oven, and are still warm, place them on a sheet of waxed paper and, using a butter knife to scoop up the glaze, whip the chocolate around over them to create jackson pollock-esque designs on them.

Public Domain Recipe

The Original Irish Coffee

Ingredients:

1 c Coffee, fresh brewed
3 x Sugar cubes
3 tb Irish whiskey (1 jigger)

Pour coffee into large mug. Add sugar and stir to dissolve. Add whiskey and stir to combine. Top with whipped cream and serve.

Public Domain Recipe

Dark Chocolate Creme Brulee

Ingredients:

3 c Whipping cream
12 oz Semisweet chocolate
1 tb Instant espresso powder
10 Egg yolks
3 tb Coffee liqueur
8 ts Sugar
1/2 c Whipped cream
4 Strawberries, halved

Stir cream, chocolate and espresso powder in top of double boiler over simmering water until mixture is smooth. Blend yolks and liqueur in large bowl. Whisk in half of chocolate mixture. Return mixture to double boiler and stir until thickened, 10 to 15 minutes. Strain into bowl. Divide mixture among eight 3/4 cup ramekins.

Cover and refrigerate 3 hours.

Preheat broiler. Sprinkle to of each custard with 1 tsp. sugar. Broil 2 inches from heat source until sugar caramelizes, watching carefully about 30 seconds. Refrigerate until cold.

Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosette of cream atop each dessert. Garnish with strawberry halves and serve.

Yield: 8 servings.

Public Domain Recipe

Bailey’s Irish Cream Unlikely Knockoff – # 1

Ingredients:

1 c Light cream
14 oz Eagle brand sweetened condensed milk
1 2/3 c Irish whiskey
1 ts Instant coffee
2 tb Hershey’s chocolate syrup
1 ts Vanilla
1 ts Almond extract

Method: Put all ingredients in blender and blend for 30 seconds.

Public Domain Recipe

Mocha Butter Cream Frosting

Ingredients:

1 c coffee-double strength
1 1/4 lb butter print sure
4 1/8 lb sugar; powder 2 lb
1 ts salt table 5lb
4 oz cocoa natural 1 lb

1. Cream butter or margarine in mixer bowl at medium speed 1 to 3 minutes or until light and fluffy.

2. Sift together powder sugar, salt and cocoa; add to creamed butter or margarine.

3. Add double-strength brewed coffee.

4. Spread immediately on cooled cakes.

Public Domain Recipe