Here's an interesting Coffee Creation - a truly creative coffee recipe for Pure Coffee Fudge, that doesn't have a hint of chocolate in it. (Usually any bits of coffee found in fudges are used to improve and deepen the chocolate flavor.) Hope you'll give this one a try, and please post a comment about how this Coffee Fudge turns out for you. :) Big thanks to Dorina for sending in this unusual recipe.
Coffee Fudge (Makes 18)
half a cup black coffee
8 oz (225gms) butter
32 oz (900gms) sugar
one cup condensed milk
1 ¾ oz. (50gms) sultanas chopped *
Put all Ingredients except sultanas into a large saucepan and stir gently over low heat until sugar dissolves. Bring to the boil and stir occasionally, until a teaspoon of fudge dropped into a cup of cold water will form a soft ball.
Remove from heat and dip base of pan into cold water for a few minutes to cool contents, then beat with a wooden spoon until the mixture thickens but will just pour from the pan. Quickly mix in the sultanas and pour into a greased pan to a depth of 3 to 5cms. Allow to set and then cut into squares.
* When reading this recipe, I thought that many might not love the taste of raisins. If that's true in your case, try substituting another type of dried fruit, or else just substitute some chopped nuts.
Wednesday, May 09, 2007
Great with a Cup of Coffee - Kahlua Pudding Bars
Craving something truly decadent with your cup of steaming java? Then these Delectable Kahlua Pudding Bars should fit the bill. Also a great treat to serve up when company's coming over! :) Enjoy...
Saturday, May 05, 2007
Coffee - How much ground coffee do I need to make a pot of coffee?
Just how much ground coffee do I need for x amount of coffee?
a. Whatever seems right to you.
b. It may change slightly from coffee to coffee and according to freshness.
c. What the Specialty Coffee Association of America (SCAA) has to say: A cup is defined as 6 ounces of water before brewing. This will produce 5.33 ounces of brewed coffee. Or 125 ml & 110 ml for Euro style coffee makersThe SCAA defines 10 grams or .36 oz per cup as the proper measure for brewed coffee if using the American standards. If using Euro standards the measure is 7 grams per 125 ml.To further confuse things I will add a few more measures:3.75 oz per 1/2 gallon55 grams per liter2.25 gallons per 1 lb.If you want to know more check the SCAA's web page at www.scaa.com.
d. According to "The Coffee Lover's Companion" by Diana Rosen, the standard is 2 tbs. per 6 oz of water. This to me seems very high but I have never tried it.
e. My personal taste is 1 "standard measure" per cup of coffee. A standard measure is approximately 1 tbs. this is a plus or minus equation depending on the coffee I am using, the degree of roast (darker = more coffee due to weight loss to keep the same weight per ounce) and the coffeepot I am brewing in. I believe this should be approximately in line with the SCAA's advice.
From the University of Waterloo (Ontario, Canada) website
a. Whatever seems right to you.
b. It may change slightly from coffee to coffee and according to freshness.
c. What the Specialty Coffee Association of America (SCAA) has to say: A cup is defined as 6 ounces of water before brewing. This will produce 5.33 ounces of brewed coffee. Or 125 ml & 110 ml for Euro style coffee makersThe SCAA defines 10 grams or .36 oz per cup as the proper measure for brewed coffee if using the American standards. If using Euro standards the measure is 7 grams per 125 ml.To further confuse things I will add a few more measures:3.75 oz per 1/2 gallon55 grams per liter2.25 gallons per 1 lb.If you want to know more check the SCAA's web page at www.scaa.com.
d. According to "The Coffee Lover's Companion" by Diana Rosen, the standard is 2 tbs. per 6 oz of water. This to me seems very high but I have never tried it.
e. My personal taste is 1 "standard measure" per cup of coffee. A standard measure is approximately 1 tbs. this is a plus or minus equation depending on the coffee I am using, the degree of roast (darker = more coffee due to weight loss to keep the same weight per ounce) and the coffeepot I am brewing in. I believe this should be approximately in line with the SCAA's advice.
From the University of Waterloo (Ontario, Canada) website
Coffee Recipes - Kahlua Brownie Bars Recipe
Kahlua Bars
from Portland’s Palate
...A Collection of Recipes from the City of Roses
Big thanks to Dorina for sending in this delicious brownie recipe, made all the better with Kahlua and coffee...
INGREDIENTS FOR THE BROWNIES:4 ounces unsweetened chocolate2/3 cup butter, room temperature2 cups granulated sugar4 eggs1 teaspoon vanilla extract1/2 cup Kahlua1-1/4 cups all-purpose flour1 teaspoon baking powder1 teaspoon salt
INGREDIENTS FOR THE FROSTING:2 tablespoons Kahlua1 teaspoon instant coffee1/2 cup butter (1 cube), room temperature2 cups powered sugar1/2 teaspoon vanilla extract2 to 3 teaspoons milk
INGREDIENTS FOR THE TOPPING:1 ounce semi-sweet chocolate1 tablespoon butter
TO PREPARE THE BROWNIES:Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan.In a medium saucepan over low heat, melt the chocolate and butter together. Remove pan from heat and mix in sugar, eggs, vanilla and Kahlua. Stir in flour, baking powder and salt.Spread in prepared pan. Bake at 350 degrees, 25 to 30 minutes or until batter starts to pull away from sides of pan. Cool.
TO PREPARE THE FROSTING:In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved. In a medium bowl, cream butter, powdered sugar and vanilla together. Add coffee mixture and beat until well blended. Add milk to desired consistency. Spread frosting over cooled brownies.
TO PREPARE THE TOPPING:In a small saucepan, melt chocolate and butter together. Cool slightly, then drizzle topping over frosting. Cool until chocolate is set. Cut into bars.YIELDS: 24 to 32 bars
Copyright 1992 The Junior League of Portland, Oregon, Inc
from Portland’s Palate
...A Collection of Recipes from the City of Roses
Big thanks to Dorina for sending in this delicious brownie recipe, made all the better with Kahlua and coffee...
INGREDIENTS FOR THE BROWNIES:4 ounces unsweetened chocolate2/3 cup butter, room temperature2 cups granulated sugar4 eggs1 teaspoon vanilla extract1/2 cup Kahlua1-1/4 cups all-purpose flour1 teaspoon baking powder1 teaspoon salt
INGREDIENTS FOR THE FROSTING:2 tablespoons Kahlua1 teaspoon instant coffee1/2 cup butter (1 cube), room temperature2 cups powered sugar1/2 teaspoon vanilla extract2 to 3 teaspoons milk
INGREDIENTS FOR THE TOPPING:1 ounce semi-sweet chocolate1 tablespoon butter
TO PREPARE THE BROWNIES:Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan.In a medium saucepan over low heat, melt the chocolate and butter together. Remove pan from heat and mix in sugar, eggs, vanilla and Kahlua. Stir in flour, baking powder and salt.Spread in prepared pan. Bake at 350 degrees, 25 to 30 minutes or until batter starts to pull away from sides of pan. Cool.
TO PREPARE THE FROSTING:In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved. In a medium bowl, cream butter, powdered sugar and vanilla together. Add coffee mixture and beat until well blended. Add milk to desired consistency. Spread frosting over cooled brownies.
TO PREPARE THE TOPPING:In a small saucepan, melt chocolate and butter together. Cool slightly, then drizzle topping over frosting. Cool until chocolate is set. Cut into bars.YIELDS: 24 to 32 bars
Copyright 1992 The Junior League of Portland, Oregon, Inc
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