Here’s a great recipe for afternoon coffee or tea with your card club or friends……
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
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!
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
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.
Here’s a quick dessert that will Wow! your friends for the holidays…..
1/4 cup instant coffee granules or crystals
1/4 cup boiling water
1 box white cake mix
1 cup water
1/3 cup vegetable oil
1 container vanilla frosting
1/4 cup caramel topping
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
1. Heat oven to 350 degrees F (325 F for dark or nonstick pan). Grease bottom and sides of 13×9-inch pan with shortening or cooking spray. In small bowl, dissolve coffee granules in boiling water.
2. In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour into prepared pan.
3. Bake as directed on box for 13×9-inch pan. Cool completely, about 1 hour.
4. In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered at room temperature. Enjoy with your favorite coffee!
Try this scrumptious cake next time you want something sweet with your java….
Mocha Pudding Cake
Nonstick cooking spray
1 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 cup fat-free milk
1/2 cup applesauce
1 tsp vanilla
1-3/4 cups hot water
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 tsp instant coffee granules
1. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray.
2. In a large bowl combine flour, granulated sugar, 1/4 cup cocoa powder, the baking powder, and salt. Stir in milk, applesauce, and vanilla until thoroughly mixed. Pour into prepared pan.
3. In a small bowl combine the hot water, brown sugar, 1/4 cup cocoa powder, and the coffee granules. Carefully pour water mixture over cake batter. Bake in a 350 degree F oven for 45 minutes. Spoon warm cake and pudding into dessert dishes. Serve with ice cream if desired. Makes 10 servings.
Try this yummy tiramisu recipe next time you have friends over for coffee…..
Easiest Tiramisu Pie
48 Vanilla wafers, divided
1/4 cup brewed strong coffee, cooled, divided
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1-1/2 cups cold milk
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1 tub (8 oz.) French vanilla whipped topping, thawed
1 square semi-sweet chocolate, grated
Arrange 36 wafers on bottom and up side of 9-inch pie plate. Drizzle with 2 Tbsp. coffee.
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 min. Gently stir in 2 cups whipped topping.
Layer half each of the pudding mixture and grated chocolate in crust; cover with remaining wafers. Drizzle with remaining coffee. Repeat layers of pudding and chocolate. Top with remaining whipped topping. Refrigerate 3 hours.