Coffee With Jody Victor®

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Here’s a great recipe for afternoon coffee or tea with your card club or friends……

Cappuccino-Pistachio Shortbread

Ingredients

2 Tbsp cappuccino-flavored instant coffee mix

1 Tbsp water

3/4 cup butter or margarine, softened

1/2 cup powdered sugar

2 cups all-purpose flour

1/2 cup chopped pistachio nuts

1 ounce semisweet baking chocolate or white baking bar (white chocolate)

1 tsp shortening

Directions

1. Heat oven to 350 degrees F. Dissolve coffee mix in water in medium bowl. Add butter and powdered sugar. Beat with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and nuts, using hands if necessary, until stiff dough forms.

2. Divide dough in half. Shape each half into a ball. Pat each ball into 6-inch round, about 1/2 inch thick, on lightly floured surface. Cut each round into 16 wedges about 1/2 inch apart and with pointed ends toward center on ungreased cookie sheet.

3. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool comletely, about 30 minutes.

4. Place chocolate and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth and is thin enough to drizzle. Drizzle over cookies. Enjoy!

Here’s a great mocha recipe that makes enough to keep and some to share!

Mocha Caramels

Ingredients

1/2 cup butter

2 squares (2 ounces) unsweetened chocolate

2 cups granulated sugar

1 cup packed brown sugar

1 cup light cream or half-and-half

1 cup light-colored corn syrup

2 Tbsp instant coffee crystals

Directions

1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

2. In a heavy 3-quart saucepan melt the 1/2 cup butter and unsweetened chocolate over low heat. Add granulated sugar, brown sugar, cream, corn syrup, and coffee crystals; mix well. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This should take 6 to 8 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

3. Cook over medium heat, stirring frequently, until thermometer registers 248 degree F, Firm-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching firm-ball stage should take 45 to 55 minutes.

4. Remove saucepan from heat; remove candy thermometer from saucepan. Quickly pour the caramel mixture into the prepared pan. When caramel is firm, use the foil to lift it out of the pan. Use a buttered knife to cut the candy into 1-inch squares. Wrap each piece in clear plastic wrap. Makes 81 pieces or about 2-1/4 pounds. May be made ahead of time – store in a cool dry place in a tightly covered container.