Thanks again to Shannon!
Sassy Sodas
Serves 4-6
This sounds perfect on a hot summer's day like today...
Ingredients:
1 pint coffee ice cream
4 to 6 scoops vanilla ice cream
2 tblspns finely ground coffee instant coffee powder
½ cup light rum
Spoon coffee ice cream into blender. Add rum and coffee that has been finely ground to a powdery texture. Blend on high speed until creamy smooth. Pour into tall glasses, adding a scoop of vanilla ice cream to each glass. Sprinkle lightly with instant coffee powder. Serve with long-handled spoons and straws.
Wednesday, June 28, 2006
Jamaican Coffee Recipe
REALLY GOOD!!
Jamaican Coffee
Thanks to Shannon D. for sending this in!
1 ounce Tia Maria®
1 ounce rum
Mix in a coffee mug, then fill with hot coffee; top with whipped cream. For a really nice touch, prior to mixing, moisten the coffee cup rim with lemon juice and then dip rim in sugar.
Jamaican Coffee
Thanks to Shannon D. for sending this in!
1 ounce Tia Maria®
1 ounce rum
Mix in a coffee mug, then fill with hot coffee; top with whipped cream. For a really nice touch, prior to mixing, moisten the coffee cup rim with lemon juice and then dip rim in sugar.
Thursday, June 22, 2006
Indulgent Coffee Creamer Recipe - Kahlua and Chocolate (YUM!!)
I'm sitting here drinking a regular cup of coffee, and when I saw this recipe that Shannon sent in, I really did start salivating. :) It sounds ridiculously rich and indulgent and downright sinful!! If you guys try this, be sure to post a comment...
Indulgent Coffee Creamer
1/2 cup Kahlúa
1 pint heavy cream
1 can sweetened condensed milk
2 to 3 tablespoons chocolate syrup
Add all ingredients in a blender and mix well. Pour in a jar and cover with lid. Store in refrigerator.
Indulgent Coffee Creamer
1/2 cup Kahlúa
1 pint heavy cream
1 can sweetened condensed milk
2 to 3 tablespoons chocolate syrup
Add all ingredients in a blender and mix well. Pour in a jar and cover with lid. Store in refrigerator.
A Top Secret Coffee Copycat Recipe: Dunkin' Donuts Iced Coffee
Dunkin Donuts Iced Coffee Recipe
A nearby online friend told me they were giving this recipe away at a local Dunkin Donuts. Enjoy! Dorina
Dunkin Donuts Iced Coffee Recipe
1. To brew a full-flavored pot of Dunkin' Donuts Iced Coffee, double the amount of coffee grinds you would normally brew for hot coffee. Be sure not to overfill your brew basket. Measure 4 level tablespoons for every 6 oz of cold spring or filtered water you plan to brew.
2. After the coffee is done brewing, remove it from the burner and let cool.
3. Pour the coffee into a temperature safe container, and add ice until the mixture cools and doubles in volume. Keep in mind that the melting ice dilutes the coffee, which is why iced coffee is brewed using twice the amount of grinds as hot coffee.
4. To keep the iced coffee cold and fresh, store it in an airtight container in the refrigerator. Iced Coffee should be consumed within 8 hours after brewing.
5. Drink as is, or add milk, cream, or sugar to lighten & sweeten to taste.6. To keep the remaining, unbrewed Dunkin' Donuts Coffee beans or grinds fresh, store them in an opaque, airtight container in a cool, dry place. Do not store in a refrigerator, as grinds & beans absorb moisture and aromas around them.
Wednesday, June 21, 2006
Irish Coffee Recipe (with Creamy Topping)
Irish Coffee With Creamy Topping
Thanks to Christi for this Coffee Creation!
Recipe By :Cooking Light, Nov/Dec 1992, page 77
Serving Size : 8
Preparation Time :0:05
Categories : Beverages
12 ounces evaporated skimmed milk -- (1 can) divided
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon vanilla extract
2 tablespoons sifted powdered sugar
6 cups hot strong brewed coffee
1/2 cup Irish whiskey
8 teaspoons sugar
Pour 1/2 cup milk into a small saucepan; bring to a simmer over medium heat. Place cornstarch in a small bowl; gradually add water, stirring with a wire whisk until blended. Add to simmering milk; bring to a boil, stirring constantly. Cook 1 minute, stirring constantly.
Combine cornstarch mixture, remaining 1 cup milk, and vanilla in a large bowl; freeze mixture 1 hour or until a 1/8-inch-thick layer of ice forms on the surface. Beat mixture at high speed of an electric mixer 5 minutes; gradually add sifted powdered sugar, beating until soft peaks form. Cover and chill.Combine coffee, whiskey, and sugar; stir well. Yield: 8 servings (about 83 calories per 3/4 cup coffee and 1/2 cup topping).
Thanks to Christi for this Coffee Creation!
Recipe By :Cooking Light, Nov/Dec 1992, page 77
Serving Size : 8
Preparation Time :0:05
Categories : Beverages
12 ounces evaporated skimmed milk -- (1 can) divided
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon vanilla extract
2 tablespoons sifted powdered sugar
6 cups hot strong brewed coffee
1/2 cup Irish whiskey
8 teaspoons sugar
Pour 1/2 cup milk into a small saucepan; bring to a simmer over medium heat. Place cornstarch in a small bowl; gradually add water, stirring with a wire whisk until blended. Add to simmering milk; bring to a boil, stirring constantly. Cook 1 minute, stirring constantly.
Combine cornstarch mixture, remaining 1 cup milk, and vanilla in a large bowl; freeze mixture 1 hour or until a 1/8-inch-thick layer of ice forms on the surface. Beat mixture at high speed of an electric mixer 5 minutes; gradually add sifted powdered sugar, beating until soft peaks form. Cover and chill.Combine coffee, whiskey, and sugar; stir well. Yield: 8 servings (about 83 calories per 3/4 cup coffee and 1/2 cup topping).
Cowboy Coffee Recipe -- Don Your Cowboy Hat for This One...
A fantastic little recipe sent in by Shannon...but I wondered: "Who on EARTH would put an egg shell in their coffee?" After a little extra research - I found out why this seemingly crazy thing would be done. :) Rumor has it that adding an eggshell to your coffee reduces any bitter taste and makes for a smoother tasting java. Who knew??
Cowboy Coffee
4 quarts water
1 1/2 cups freshly ground coffee
1 egg shell
1/2 cup cold water
Bring water to a boil in a large saucepan or coffee pot. Add coffee
grounds and egg shell to boiling water. Return to a boil, then remove
from heat and let stand for 2 minutes. Slowly add cold water to settle
grounds to the bottom. Strain if desired.
Cowboy Coffee
4 quarts water
1 1/2 cups freshly ground coffee
1 egg shell
1/2 cup cold water
Bring water to a boil in a large saucepan or coffee pot. Add coffee
grounds and egg shell to boiling water. Return to a boil, then remove
from heat and let stand for 2 minutes. Slowly add cold water to settle
grounds to the bottom. Strain if desired.
Tuesday, June 20, 2006
Coffee Pecan Crunch Bars with Coffee Icing
Again, a big thanks to Shannon for this one!
Coffee Pecan Crunch Bars W/Coffee Icing
If you like pecans, this will become your favorite recipe..you can also use crushed butterscotch candy, pounded in a plastic bag until the pieces are no larger than 1/4"..or Bits of Brickle almond crunch candy..
2 1/2 cups all-purpose white flour
1 1/2 tablespoons espresso powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup unsalted butter, room temp
2/3 cup dark brown sugar, packed
2 tablespoons light corn syrup
1 tablespoon instant coffee, dissolved in 1 tablespoon hot water
1 teaspoon instant coffee, dissolved in 1 tablespoon hot water
2 teaspoons vanilla extract
1/8 teaspoon almond extract
1 1/2 cups chopped pecans
3/4 cup almonds OR brickle
COFFEE ICING
1 2/3 cups powdered sugar, sifted after measuring
1 tablespoon unsalted butter, slightly softened
1 1/4 teaspoons instant coffee powder, dissolved in 2 tablespoons hot water
2-3 drops almond extract
Preheat oven to 325*. Generously grease a 9x13" baking pan or coat with nonstick spray. In a medium bowl, thoroughly stir together the flour, ground expresso beans, baking powder, and salt -- set aside. In a large bowl, with electric mixer on medium speed, beat together butter, brown sugar, corn syrup, coffee mixture, vanilla, and almond extract until lightened and fluffy. Stir or beat in the flour mixture, then the pecans and candy, until evenly incorporated. Turn out the mixture into the pan, spreading to the edges. Place a sheet of wax paper over the layer, and press it out until flat and smooth on top. Peel off and discard the paper. Bake in the middle of the oven for 23-27 minutes or until just barely firm when pressed in the center and faintly darker at the edges; be careful not to overbake. Transfer to a wire rack and let stand until barely warm. For the icing -- In a small bowl, vigorously stir together the powdered sugar, butter, coffee mixture, vanilla and almond extract until well blended and smooth.
.Stir in enough warm water, a little at a time, to yield a slightly runny icing. Using a table knife, immediately spread the icing evenly over the bars, work quickly, at the icing firms rapidly. Let stand until completely cooled and the icing is completely set.about 1 hour. Using a large sharp knife cut into 24 bars, wipe knife clean between cuts. Store in an airtight container for up to 1 week or freeze up to 1 month. If freezing, leave the slab whole, then cut into bars when partially thawed.
Coffee Pecan Crunch Bars W/Coffee Icing
If you like pecans, this will become your favorite recipe..you can also use crushed butterscotch candy, pounded in a plastic bag until the pieces are no larger than 1/4"..or Bits of Brickle almond crunch candy..
2 1/2 cups all-purpose white flour
1 1/2 tablespoons espresso powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup unsalted butter, room temp
2/3 cup dark brown sugar, packed
2 tablespoons light corn syrup
1 tablespoon instant coffee, dissolved in 1 tablespoon hot water
1 teaspoon instant coffee, dissolved in 1 tablespoon hot water
2 teaspoons vanilla extract
1/8 teaspoon almond extract
1 1/2 cups chopped pecans
3/4 cup almonds OR brickle
COFFEE ICING
1 2/3 cups powdered sugar, sifted after measuring
1 tablespoon unsalted butter, slightly softened
1 1/4 teaspoons instant coffee powder, dissolved in 2 tablespoons hot water
2-3 drops almond extract
Preheat oven to 325*. Generously grease a 9x13" baking pan or coat with nonstick spray. In a medium bowl, thoroughly stir together the flour, ground expresso beans, baking powder, and salt -- set aside. In a large bowl, with electric mixer on medium speed, beat together butter, brown sugar, corn syrup, coffee mixture, vanilla, and almond extract until lightened and fluffy. Stir or beat in the flour mixture, then the pecans and candy, until evenly incorporated. Turn out the mixture into the pan, spreading to the edges. Place a sheet of wax paper over the layer, and press it out until flat and smooth on top. Peel off and discard the paper. Bake in the middle of the oven for 23-27 minutes or until just barely firm when pressed in the center and faintly darker at the edges; be careful not to overbake. Transfer to a wire rack and let stand until barely warm. For the icing -- In a small bowl, vigorously stir together the powdered sugar, butter, coffee mixture, vanilla and almond extract until well blended and smooth.
.Stir in enough warm water, a little at a time, to yield a slightly runny icing. Using a table knife, immediately spread the icing evenly over the bars, work quickly, at the icing firms rapidly. Let stand until completely cooled and the icing is completely set.about 1 hour. Using a large sharp knife cut into 24 bars, wipe knife clean between cuts. Store in an airtight container for up to 1 week or freeze up to 1 month. If freezing, leave the slab whole, then cut into bars when partially thawed.
Coffee Cake Recipe: Coffee Lovers Coffee Cake
This delicious cake has a wonderful buttery-tasting crumb bottom... perfect with coffee or tea.
Thanks to Shannon for submitting it!
2 cups all-purpose flour
2 teaspoons instant coffee granules
2 cups firmly-packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter, cut into pieces (cold)
2 tablespoons butter, cut into pieces (cold)
1 cup sour cream
1 teaspoon baking soda
1 large egg, slightly beaten
1/2 cup chopped walnuts or pecans
1/2 cup mini chocolate chips
Set oven to 350°. Grease a 9-inch square baking dish. In a large bowl, combine the flour, coffee granules, brown sugar, cinnamon and salt; mix well with a spoon to combine. With a pastry blender/knife cut in the COLD butter until crumbly and well blended. Press half of the mixture into a prepared baking pan; set aside. In a medium bowl whisk together the sour cream and baking soda; add in the egg, and whisk until combined. Add sour cream/egg mixture to the remaining crumb mixture, stiring gently JUST until combined. Pour over the crumb crust in the pan. In a small bowl, combine the nuts and chocolate chips. Sprinkle over the top of cake. Bake for 30-35 minutes or until done.
For CAKE recipes ==> http://www.kitchencraftsnmore.net/recipe006.html
For CHEESECAKE recipes ==> http://www.kitchencraftsnmore.net/recipe079.html
Thanks to Shannon for submitting it!
2 cups all-purpose flour
2 teaspoons instant coffee granules
2 cups firmly-packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter, cut into pieces (cold)
2 tablespoons butter, cut into pieces (cold)
1 cup sour cream
1 teaspoon baking soda
1 large egg, slightly beaten
1/2 cup chopped walnuts or pecans
1/2 cup mini chocolate chips
Set oven to 350°. Grease a 9-inch square baking dish. In a large bowl, combine the flour, coffee granules, brown sugar, cinnamon and salt; mix well with a spoon to combine. With a pastry blender/knife cut in the COLD butter until crumbly and well blended. Press half of the mixture into a prepared baking pan; set aside. In a medium bowl whisk together the sour cream and baking soda; add in the egg, and whisk until combined. Add sour cream/egg mixture to the remaining crumb mixture, stiring gently JUST until combined. Pour over the crumb crust in the pan. In a small bowl, combine the nuts and chocolate chips. Sprinkle over the top of cake. Bake for 30-35 minutes or until done.
For CAKE recipes ==> http://www.kitchencraftsnmore.net/recipe006.html
For CHEESECAKE recipes ==> http://www.kitchencraftsnmore.net/recipe079.html
Friday, June 16, 2006
Starbucks' Low-Fat Date Scones Recipe - Copycat Recipes
Starbucks' Low-Fat Date Scones
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/4 cup unprocessed wheat bran
1/4 cup firmly packed brown sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons chilled stick margarine--cut into small pieces
2/3 cup chopped pitted dates
2/3 cup vanilla low-fat yogurt
2 egg whites -- lightly beaten
Vegetable cooking spray
Combine first 8 ingredients in a bowl; cut in margarine with a pastry blender until the mixture resembles coarse meal. Add dates; toss well. Add yogurt and egg whites, stirring just until dry ingredients are moistened (dough will be sticky).Turn dough out onto a lightly floured surface; with floured hands, knead lightly 3 to 4 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into but not through dough.Bake at 350 degrees for 25 minutes or until loaf sounds hollow when tapped. Yield: 10
scones.
- - - - - - - - - - - - - - - - - - -Per Serving (excluding unknown items): 193 Calories; 4g Fat (18.0% calories from fat); 5g Protein; 36g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 433mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/4 cup unprocessed wheat bran
1/4 cup firmly packed brown sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons chilled stick margarine--cut into small pieces
2/3 cup chopped pitted dates
2/3 cup vanilla low-fat yogurt
2 egg whites -- lightly beaten
Vegetable cooking spray
Combine first 8 ingredients in a bowl; cut in margarine with a pastry blender until the mixture resembles coarse meal. Add dates; toss well. Add yogurt and egg whites, stirring just until dry ingredients are moistened (dough will be sticky).Turn dough out onto a lightly floured surface; with floured hands, knead lightly 3 to 4 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into but not through dough.Bake at 350 degrees for 25 minutes or until loaf sounds hollow when tapped. Yield: 10
scones.
- - - - - - - - - - - - - - - - - - -Per Serving (excluding unknown items): 193 Calories; 4g Fat (18.0% calories from fat); 5g Protein; 36g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 433mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Iced Vanilla Coffee - Cool Summer Coffee Treat
Iced Vanilla Coffee
Recipe By :Cooking Light, March 1995, page 103
Serving Size : 10
Preparation Time :0:05
Categories : Beverages
8 cups hot brewed hazelnut-flavored coffee
1/2 cup sugar
1 tablespoon vanilla extract
2 cups skim milk
2/3 cup vanilla low-fat frozen yogurt -- softened
Combine coffee, sugar, and vanilla, stirring until sugar dissolves. Stir in milk; cover and chill. Yield: 10 cups (serving size: 1 cup).
- - - - - - - - - - - - - - - - - - -Per Serving (excluding unknown items): 76 Calories; trace Fat (3.3% calories from fat); 3g Protein; 16g Carbohydrate; 0g Dietary Fiber; 2mg Cholesterol; 39mg Sodium. Exchanges: 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.
NOTES : Use your favorite flavored coffee in this sweet drink. To serve, pour 1 cup coffee into a glass, and top with 1 tablespoon frozen yogurt.
Recipe By :Cooking Light, March 1995, page 103
Serving Size : 10
Preparation Time :0:05
Categories : Beverages
8 cups hot brewed hazelnut-flavored coffee
1/2 cup sugar
1 tablespoon vanilla extract
2 cups skim milk
2/3 cup vanilla low-fat frozen yogurt -- softened
Combine coffee, sugar, and vanilla, stirring until sugar dissolves. Stir in milk; cover and chill. Yield: 10 cups (serving size: 1 cup).
- - - - - - - - - - - - - - - - - - -Per Serving (excluding unknown items): 76 Calories; trace Fat (3.3% calories from fat); 3g Protein; 16g Carbohydrate; 0g Dietary Fiber; 2mg Cholesterol; 39mg Sodium. Exchanges: 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.
NOTES : Use your favorite flavored coffee in this sweet drink. To serve, pour 1 cup coffee into a glass, and top with 1 tablespoon frozen yogurt.
Wednesday, June 07, 2006
Coffee Kahlua Punch - Iced Coffee Recipes for Summer
Coffee-Kahlua Punch
Recipe By :Cooking Light, Nov/Dec 1993, page 108
Serving Size : 18
Preparation Time :0:28
8 1/4 cups hot strong brewed coffee
1/3 cup sugar
4 cups skim milk
1 tablespoon vanilla extract
1 1/4 cups Kahlua or other coffee-flavored liqueur
5 cups vanilla ice milk -- softened
1 square semisweet chocolate -- (1-ounce) grated
INSTRUCTIONS: Coffee mixture
Combine coffee and sugar, stirring until sugar dissolves. Stir in milk and vanilla; cover and chill. Combine chilled coffee mixture and Kahlua in a punch bowl; stir well. Spoon tablespoons of ice milk into coffee mixture; stir until ice milk melts. Sprinkle with chocolate. Yield: 4-1/2 quarts (serving size: 1 cup).
Recipe By :Cooking Light, Nov/Dec 1993, page 108
Serving Size : 18
Preparation Time :0:28
8 1/4 cups hot strong brewed coffee
1/3 cup sugar
4 cups skim milk
1 tablespoon vanilla extract
1 1/4 cups Kahlua or other coffee-flavored liqueur
5 cups vanilla ice milk -- softened
1 square semisweet chocolate -- (1-ounce) grated
INSTRUCTIONS: Coffee mixture
Combine coffee and sugar, stirring until sugar dissolves. Stir in milk and vanilla; cover and chill. Combine chilled coffee mixture and Kahlua in a punch bowl; stir well. Spoon tablespoons of ice milk into coffee mixture; stir until ice milk melts. Sprinkle with chocolate. Yield: 4-1/2 quarts (serving size: 1 cup).
The National Geograhic's Coffee Page - Cool Info
If you love National Geographic AND you love coffee (I'm assuming you do, or why would you be here? :) ) then this page will be right up your alley.
National Geographic online has created an amazing coffee site, filled with interesting tidbits like:
National Geographic online has created an amazing coffee site, filled with interesting tidbits like:
- Coffee Legends
- Coffee map - find out where coffee is grown around the world
- Coffee roasts - what are the different roasts and what do they mean?
Very cool for us coffee lovers.
The Coffee Association of Canada
An interesting website for coffee lovers to browse through. Includes up-to-date info on the coffee industry in Canada and a lot more.
http://www.coffeeassoc.com/
http://www.coffeeassoc.com/
Tuesday, June 06, 2006
Copycat Starbucks Recipe: Java Float
Thanks to Connie for this popular recipe.
Starbucks Java Float
4 tablespoon chocolate syrup
1 tablespoon chocolate chips
2 cups club soda or sparkling water, chilled
4 scoops coffee ice cream
In each of 2 tall glasses, stir together 2 Tbsp. of chocolate syrup and 1 cup club soda. Place 2 scoops of ice cream in each glassand serve immediately.
Starbucks Java Float
4 tablespoon chocolate syrup
1 tablespoon chocolate chips
2 cups club soda or sparkling water, chilled
4 scoops coffee ice cream
In each of 2 tall glasses, stir together 2 Tbsp. of chocolate syrup and 1 cup club soda. Place 2 scoops of ice cream in each glassand serve immediately.
Cleaning out the Coffeemaker and Coffeepot
A disgustingly dirty coffeemaker or coffeepot really WON'T help you make great tasting coffee. Need to clean out your favorite appliance? Here are some tips to help:
- Cleaning out a glass coffeepot (includes some tips from waitresses who do this every shift they work): http://www.happyslob.com/coffeepot.html
- Cleaning out a coffeemaker from the inside out: http://www.happyslob.com/coffeemaker.html
There, that's better!
Friday, June 02, 2006
Coffee Ice Milk Recipe - Lower Fat Coffee Ice Cream Recipes
Coffee Ice MilkRecipe
By :Cooking Light, May 1995, page 70
Serving Size : 14 Preparation Time :0:20
Sent in by Christi
Here's a lighter version of coffee ice cream that still tastes great!
2 cups boiling water
4 teaspoons instant coffee granules
3/4 cup sugar
1/8 teaspoon salt
4 ounces egg substitute -- (1 carton)
1 cup evaporated skimmed milk
1/2 cup 2% low-fat milk
Combine boiling water and coffee granules; stir well. Cover and chill.Combine sugar, salt, and egg substitute in a bowl; beat at medium speed of a mixer 3 minutes or until sugar is dissolved. Add coffee; beat 2 minutes. Add milks; beat well.Pour mixture into the freezer can of a 2-quart ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze for at least 1 hour. Yield: 7 cups (serving size: 1/2 cup).
By :Cooking Light, May 1995, page 70
Serving Size : 14 Preparation Time :0:20
Sent in by Christi
Here's a lighter version of coffee ice cream that still tastes great!
2 cups boiling water
4 teaspoons instant coffee granules
3/4 cup sugar
1/8 teaspoon salt
4 ounces egg substitute -- (1 carton)
1 cup evaporated skimmed milk
1/2 cup 2% low-fat milk
Combine boiling water and coffee granules; stir well. Cover and chill.Combine sugar, salt, and egg substitute in a bowl; beat at medium speed of a mixer 3 minutes or until sugar is dissolved. Add coffee; beat 2 minutes. Add milks; beat well.Pour mixture into the freezer can of a 2-quart ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze for at least 1 hour. Yield: 7 cups (serving size: 1/2 cup).
Did You Know? Coffee Trivia Tidbit of the Day
Did you know that it takes 2000 hand picked coffee 'cherries' to make one pound of roasted coffee?
Thursday, June 01, 2006
Bourbon Cappuccino Recipe
Christi is coming up aces with recipes lately - this one is a fabulous one she found and wanted to share with everyone.
Bourbon Cappuccino
2 cups hot brewed coffee
2 tablespoons brown sugar
2 cups 2% low-fat chocolate milk
2 tablespoons bourbon
Combine coffee and brown sugar, stirring until brown sugar dissolves. Stir in low-fat chocolate milk and bourbon; cover and chill. Yield: 4 cups (serving size: 1 cup). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 4g Fat (30.3% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 79mg Sodium. Exchanges: 1 Fat; 1 Other Carbohydrates.
NOTES : To serve, dip rims of 4 stemmed glasses in water and then in sugar to coat rims. Pour 1 cup cappuccino into each glass.
Bourbon Cappuccino
2 cups hot brewed coffee
2 tablespoons brown sugar
2 cups 2% low-fat chocolate milk
2 tablespoons bourbon
Combine coffee and brown sugar, stirring until brown sugar dissolves. Stir in low-fat chocolate milk and bourbon; cover and chill. Yield: 4 cups (serving size: 1 cup). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 4g Fat (30.3% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 79mg Sodium. Exchanges: 1 Fat; 1 Other Carbohydrates.
NOTES : To serve, dip rims of 4 stemmed glasses in water and then in sugar to coat rims. Pour 1 cup cappuccino into each glass.
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