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Coffee (and Coffee Related) Recipes Page
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French Vanilla Iced Coffee
Technique:
Place coffee in a large pitcher and add sugar. Stir to dissolve sugar. Let cool.
Add remaining ingredients to the coffee mixture, stirring well. Chill and serve over ice.
Black Forest Coffee
8 ounces freshly brewed coffee
4 tablespoons chocolate syrup
2 tablespoons maraschino cherry juice
1/4 cup sweetened whipped cream
1 tablespoon shaved chocolate or
chocolate chips
2 maraschino cherries
Technique:
Combine coffee, chocolate syrup, and cherry juice.
Divide into two warm china cups or Irish coffee glasses, six ounces each.
Top with whipped cream, shaved chocolate and a maraschino cherry
Pumpkin Marbled Cheesecake
2 cups strong black coffee (cold)
2 1/4 cups ginger snap cookie crumbs
1/2 cup finely chopped pecans
1/3 cup butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground cloves
Technique
Mix crumbs, 1 cup coffee, pecans, and butter in 9 spring form pan. Press onto bottom and 2 up sides of pan. Bake 10 minutes.
Beat cream cheese, 1 cup coffee, 3/4 cup of the sugar, and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Reserve 1 1/2 cups of the batter. Stir remaining 1/4 cup sugar, pumpkin, and spices into remaining batter until well mixed.
Spoon pumpkin and cream cheese batters alternatively over crust. Cut through batters with knife several times to marbleize.
Bake 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake. (Cool before removing rim of pan.) Cool on wire rack. Refrigerate 4 hours or overnight. Remove rim of pan before serving.
Thanks for this go to Daniel Gauster