~~Patti's Anything Chocolate~~

Mmmmmmmmmmmmmnn!!
Chocolate Chocolate Chocolate

yummmmmmmm
Chocolate Coffee recipes!!

Page 5

Chocolate covered raisins, cherries, orange slices and strawberries all count as fruit, so eat as many as you want.

A nice box of chocolates can provide your total daily intake of calories in one place. Now, isn't that handy?

Chocolate has many preservatives. Preservatives make you look younger. Therefore, you need to eat more chocolate.

Highlight your recipe..copy and paste to notepad then print out..

Recipe #1

Coffee Frosting Recipe #1 Coffee Frosting 1 teaspoon instant coffee or leftover coffee 1/4 cup milk or cream 1/4 cup unsweetened cocoa powder 6 tablespoons butter or margarine 1 1/2 teaspoons vanilla extract 5 cups confectioners sugar Mix together; instant coffee or leftover coffee, milk or cream, cocoa powder, butter or margarine, vanilla extract, and confectioners' sugar until of spreading consistency. Makes more than enough to frost a 13x9 inch sheet cake. Makes 4 cups. Pattianne's Country Kitchen

Recipe #2

Mocha Walnut Pie Recipe #2 Mocha Walnut Pie 1 - 9 inch unbaked pie shell 2 (1 ounce) squares unsweetened chocolate 1/4 cup butter or margarine 1 tablespoon instant coffee dissolved in 1/4 cup hot water 1 (14 ounce) can sweetened condensed milk 2 eggs, well beaten 1 teaspoon vanilla extract 1 cup walnuts Preheat oven to 350 degrees F (175 degrees C). In medium saucepan, melt chocolate and butter or margarine over low heat. Stir in coffee, sweetened condensed milk, eggs, and vanilla. Mix well. Pour filling into pastry shell. Top with walnuts. Bake for 40 to 45 minutes, or until center is set. Cool. Makes 1 - 9 inch pie. Pattianne's Country Kitchen

Recipe #3

Coffee Liqueur Brownies

Recipe #3 Coffee Liqueur Brownies 1 cup semisweet chocolate chips 1/4 cup butter or margarine 1 tablespoon instant coffee crystals 1 egg 1 egg yolk 2/3 cup all-purpose flour 1/2 cup white sugar 1/8 teaspoon baking soda 1 tablespoon coffee liqueur 1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). In the 8x8 inch baking pan, melt the butter and chocolate chips on the stove top, over medium heat, stirring constantly. Remove from the heat, and stir in the coffee, egg and yolk. Sift together the flour, sugar, and baking soda, stir into the chocolate mixture. Then stir in the vanilla and coffee liqueur. Bake for 20 to 25 minutes in the preheated oven. Cool slightly and dust with confectioners' sugar. Cut into squares. Makes 1 - 8x8 inch pan Pattianne's Country Kitchen

Recipe #4

Coffee Cookies Recipe #4 Coffee Cookies 1/2 cup shortening 1 egg 2 tablespoons powdered instant coffee 2/3 cup white sugar 1/2 cup chopped nuts 1/2 teaspoon vanilla extract 3/4 cup all-purpose flour Preheat oven to 350 degrees F. Grease cookie sheets. In a medium-sized bowl, cream together the shortening, sugar and coffee. Beat in the egg, flour, vanilla and chopped nuts. Mix until well blended. Drop by teaspoonfuls onto cookie sheets and bake 10 to 12 minutes. Let cool on wire racks. Makes 30 cookies. Pattianne's Country Kitchen

Recipe #5

Coffee Bars Recipe #5 Coffee Bars 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon cardamom 1/4 teaspoon salt 1/2 cup milk 2 teaspoons instant coffee crystals 1/4 cup butter or margarine 1 cup white sugar 1 cup confectioners' sugar 1 egg 1 cup chopped almonds 3 cups confectioners' sugar 1/3 cup evaporated milk 1 1/2 teaspoons vanilla extract Combine flour, baking powder, cardamom, and salt; set these dry ingredients aside. Combine milk and instant coffee in saucepan, and heat at a medium low setting. Stir until coffee dissolves, and remove from the heat. In a large bowl, cream the butter or margarine with the white sugar and 1 cup confectioners' sugar. Beat in the egg, and then beat in the coffee mixture. Gradually blend in the mixture of dry ingredients, and fold in the almonds. Spread dough evenly in a 9 x 13 inch baking pan. Bake for 18-20 minutes at 350 degrees F (175 degrees C), or until toothpick inserted in center comes out clean. Cool in pan on wire rack. To Make Frosting: Put 1 cup of the confectioners' sugar in a mixing bowl. Beat in the evaporated milk and vanilla extract. Gradually beat in remaining 2 cups of confectioners' sugar. Continue beating until of desired consistency. If consistancy is too thick, add a little more milk; if it is too thin, add more powdered sugar. Frost the bars with the icing. Makes 2 - 3 dozen. Pattianne's Country Kitchen

Back to Top

Recipe #6

Coffee Liqueur Cookies Recipe #6 Coffee Liqueur Cookies 2 eggs 2 teaspoons instant coffee crystals 2 tablespoons coffee flavored liqueur 1 cup butter or margarine, softened 3/4 cup packed brown sugar 1 cup white sugar 2 1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups semisweet chocolate chips Preheat oven to 300 degrees F (150 degrees C). In a small bowl, dissolve instant coffee crystals into the coffee liqueur; set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Gradually add eggs and coffee mixture while mixing. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Finally, stir in the chocolate chips. Drop dough by rounded tablespoonfuls onto a cookie sheet. Cookies should be at least 2 inches apart. Bake for 23 to 25 minutes. Immediately transfer cookies to cooling rack after baking. These keep well at room temperature or refrigerated. Makes 3 dozen. Pattianne's Country Kitchen

Recipe #7

Coffee Chocolate Chip Cookies

Recipe #7 Coffee Chocolate Chip Cookies 3/4 cup slivered almonds 1/3 cup instant coffee powder 2 tablespoons hot water 2 2/3 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter or margarine, softened 1 1/4 cups white sugar 1 teaspoon vanilla extract 2 cups chocolate chips 2 eggs Preheat oven to 350 degrees F (175 degrees C). Toast almonds in oven for 10 minutes or until brown. Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, baking soda and salt. Beat butter and sugar in an electric mixture at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer's speed to low and slowly pour flour mixture into the butter mixture. Fold chocolate chips and almonds into the dough. Drop dough by teaspoon onto an ungreased cookie sheet, 3 inches apart. Bake for 10 minutes. Makes 4 dozen. Pattianne's Country Kitchen

Recipe #8

Coffee Shortbread Cookies

Recipe #8 Coffee Shortbread Cookies 1/2 cup almonds, finely ground 1 1/4 cups sifted all-purpose flour 3/4 cup confectioners' sugar 2 tablespoons instant coffee 3/4 cup butter or margarine, softened white sugar In large bowl combine almonds, flour, confectioners' sugarand coffee. Cut in the butter and mix together until well blended. Shape dough into a ball, wrap in foil or plastic and refrigerate for at least half an hour. On lightly floured surface roll chilled dough to about 1/4 inch thickness. Cut with 2 inch cookie cutter. Place cookies 1 inch apart on ungreased cookie sheet and sprinkle tops with granulated sugar. Bake 10-12 minutes in a preheated 350 degrees F (175 degrees C) oven or until edges are just firm. Remove from sheet. Cool cookies on wire rack. Makes 5 dozen. Pattianne's Country Kitchen

Recipe #9

Coffee-Flavored Liquor Chocolate Cheesecake
Recipe #9 Coffee-Flavored Liquor Chocolate Cheesecake 12 ounces cream cheese 1/2 cup white sugar 3 eggs, room temperature 3 ounces milk chocolate, coarsely chopped 7 tablespoons whipping cream, divided 2 tablespoons coffee-flavored liquor whipped cream, optional shaved chocolate, optional Preheat oven to 300 degrees F (150 degrees C). In a mixing bowl blend cream cheese and sugar until smooth. Beat in the eggs, one at a time. Mix in 3 tablespoons whipping cream and the coffee-flavored liquor. Pour into an 8 inch glass pie pan. In a small saucepan, melt the chocolate with remaining 4 tablespoons whipping cream. Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of table knife to achieve a marbling effect. Set the pie pan in a larger pan with water that comes halfway up side of pie pan. Bake at 300 degrees F (150 degrees C) until firm in the center, about 55 minutes. Cool completely and refrigerate, covered with plastic wrap, overnight. Garnish with whipped cream piped or dolloped around edges and shaved chocolate in center. Makes 10 servings. Pattianne's Country Kitchen

Recipe #10

Nutty Coffee Bars Recipe #10 Nutty Coffee Bars Shortbread Crust: 1 1/4 cups all-purpose flour 1/4 cup granulated sugar 1/2 cup unsalted butter Pinch of salt Nutty Topping: 1 large egg 1 tablespoon instant espresso or coffee powder 1/2 cup firmly packed brown sugar 1/3 cup corn syrup 2 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract 1 1/2 cups chopped walnuts, pecans or almonds To prepare shortbread crust: Heat the oven to 375°F (190°C). Line a 9-inch square baking pan with foil; lightly butter the foil. Mix the flour and sugar in medium bowl. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of the prepared pan. Bake for 15 to 20 minutes or until very lightly browned. Remove the pan from the oven to a wire rack. Cool slightly. To prepare the nutty topping: Stir the egg and instant coffee in a medium bowl until well blended. Stir in the brown sugar, corn syrup, butter and vanilla until well blended. Stir in the nuts. Spread the mixture evenly over the warm crust. Bake for 20 to 25 minutes or until the topping is firm around the edges and slightly soft in the center. Cool the bars completely on a wire rack. Cut into bars to serve. Store in a tightly covered container. Makes 18 bars. Note: You can double this recipe and press the crust mixture firmly onto the bottom of a buttered foil-lined 15 x 10 x 1-inch baking pan. Bake 20 minutes or until very lightly browned. Spread the topping over the warm crust. Bake for 15 to 20 minutes or until the topping is firm around the edges and slightly soft in the center. Makes 3 dozen bars. Pattianne's Country Kitchen

Back to Top

Recipe #11

Frozen Coffee Parfait Recipe #11 Frozen Coffee Parfait 1 cup heavy cream 14 oz sweetened condensed milk 1/3 cup strong coffee, hot 4 tbs sugar Dissolve sugar in hot coffee, then let cool. Whip cream until soft peaks form. In another bowl, blend condensed milk and coffee together. Whip for 3 minutes, then fold in the whipped cream. Spoon mixture into serving dishes, then freeze until firm (around 3 hours). Serves 6. Pattianne's Country Kitchen

Recipe #12

Coffee/Chocolate Flavoured Syrups

Recipe #12 Coffee/Chocolate Flavoured Syrups #1 When making coffee drinks (or tea drinks), sometimes using a syrup can be an easy way to add flavor. Being a liquid, syrups blend better than powdered ingredients and add a richer texture to the drink. They can also be used when making shakes, smoothies and any kind of desserts. Syrups can be purchased in a wide variety of flavors. But it's not hard to make your own. Here are 3 basic recipes. Coffee Syrup 2 cups strong coffee 1 1/3 cups sugar 1/3 cup coffee beans, dark roast and cracked 1/8 tsp salt Combine everything in a saucepan and simmer over low heat until sugar is dissolved. Boil mixture for about 4 minutes, until thickened. Remove from heat and let cool completely. Strain out coffee beans, and store in the fridge. Espresso Syrup 3/4 cup sugar 1/4 cup water 4 oz hot, fresh espresso Mix sugar and water in a saucepan and simmer for 5 minutes. Let cool for about 1 minutes, then add espresso .Stir until blended. Let cool completely then store in the refrigerator. Chocolate Syrup 1 1/2 cups sugar 1 cup cocoa powder 1 cup water 2 tsp vanilla extract Pinch of salt Sift together the sugar, cocoa and salt. Add water gradually, stirring slowly. Do not beat. Once completely blended, heat until mixture comes to a boil. Boil for 3 minutes, stirring constantly with a whisk. Remove from heat and let cool. Once cold, strain if desired. Stir in vanilla. Store in the fridge. **The amounts of each syrup to use in your drinks depends on the recipes and your own personal tastes. Most drink recipes would use 1 or 2 tablespoons per cup of drink. Pattianne's Country Kitchen

Recipe #13

Mexican Coffee Balls Recipe #13 Mexican Coffee Balls 1 box (9 ounces) chocolate wafers 1/2 pound ground blanched almonds 1/3 cup unsweetened cocoa powder 1/4 cup white sugar 2 tablespoons instant coffee 1/3 cup coffee liqueur 1/2 cup light corn syrup Mix chocolate wafers crushed into crumbs, with ground blanched almonds, unsweetened cocoa powder, and sugar. Dissolve instant coffee in coffee liqueur and stir into crumb mixture with light syrup. Shape into 1/4" balls and roll in cinnamon sugar. Store in refrigerator. Pattianne's Country Kitchen

Recipe #14

Coffee Syrup Recipe #14 Coffee Syrup #2 Coffee syrup has been around for a long time. Easy to do and terific when pored on top of a nice hot coffee cake. 1 cup sugar 1 cup extra strength brewed 100% Colombian Coffee (1 1/2 cups ground coffee to 16 ounces cold water). Combine sugar and coffee in a medium saucepan. Bring to a boil, stirring constantly to dissolve sugar. Lower heat and simmer for three minutes, stirring often. Store syrup tightly covered in refrigerator, up to one month. Use to flavor milk drinks or over ice cream. Makes 1 cup syrup. Pattianne's Country Kitchen

Recipe #15

Mocha Meringues Recipe #15 Mocha Meringues Lowcalorie 1 egg white 1/8 teaspoon cream of tartar 2 tablespoons white sugar 1/4 teaspoon vanilla extract 1 tablespoon cocoa 1/2 teaspoon instant coffee powder Beat egg white and cream of tartar with a mixer at high speed until soft peaks form. Gradually add sugar, vanilla, cocoa, and coffee powder. Drop mixture onto foil lined baking sheet in 12 mounds. They should be about 2 inches apart. Bake 40 minutes at 250 degrees F (120 degrees C), or until firm. Turn off oven, and let meringues cool in oven for 1 hour. Do not open oven door while the cookies are cooling. Make 12 pieces. Pattianne's Country Kitchen

Back to Top

Recipe #16

Mocha Pudding Cake

Crockpot Recipe #16 Mocha Pudding Cake Crockpot 1 1/3 cups sugar 1 cup all-purpose flour 1/2 cup butter, melted 4 large eggs, lightly beaten 1/3 cup unsweetened cocoa 1/4 cup chopped pecans, toasted 2 teaspoons instant coffee granules 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 2 teaspoons vanilla extract Vanilla ice cream (optional) Stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker. Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired. Makes 6 to 8 servings. Pattianne's Country Kitchen

Recipe #17

Cappuccino Crisps

Recipe #17 Cappuccino Crisps 1 cup butter or margarine, unsalted 1 cup white sugar 6 tablespoons cocoa 1/4 teaspoon ground cinnamon 1 egg 2 teaspoons instant espresso or coffee powder 1 teaspoon vanilla extract 1 teaspoon water 2 cups all-purpose flour Icing: 4 cups confectioners' sugar 1/3 cup hot milk 3 tablespoons butter or margarine 1 tablespoon light corn syrup 2 teaspoons instant coffee or espresso 1 tablespoon hot water 1 teaspoon vanilla extract 1 teaspoon vegetable oil 1/4 teaspoon salt Beat 1 cup unsalted butter or margarine, 1 cup white sugar, 6 tablespoons cocoa powder and 1/4 teaspoon ground cinnamon in a large bowl . Beat in egg. Stir 2 teaspoons coffee powder, 1 teaspoon vanilla and 1 teaspoon water in a cup to dissolve coffee. Beat into butter mixture. On low speed, beat in 2 cups flour just until blended. Divide dough in half and shape into a disk. Wrap and chill until firm. Preheat oven to 375 degrees F (190 degrees C). Have ready a 3 inch star cookie cutter. Roll dough on a well floured rolling surface to about 1/8 inch thickness. Cut out stars and place 1 inch apart on an ungreased cookie sheet. Bake for 8 minutes or until crisp. Put 4 cups confectioners' sugar in a medium sized bowl, gradually stir in hot milk until smooth, stir in 3 tablespoons butter or margarine until blended then add remaining ingredients. Makes about 3 cups. Spoon icing into a corner of a plastic bag, snip off the tip of the corner, drizzle zigzag design on cookies. Pattianne's Country Kitchen

Recipe #18

Spiced Coffee Sponge Cake Recipe #18 Spiced Coffee Sponge Cake 4 tablespoons ground 100% Colombian Coffee 3/4 cup milk 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 3 eggs 1 cup sugar 1 teaspoon vanilla 1/4 cup warm melted butter (Coffee Butter Frosting, recipe follows) Combine coffee and milk in a saucepan, bring to a boil. Steep over low heat for 10 minutes. Strain through several layers of cheesecloth into a measuring cup. There should be 1/2 cup flavored milk. Keep milk warm over low heat. Sift flour, baking powder, salt, cinnamon, nutmeg, cloves. Reserve. In a large bowl, beat eggs for about two minutes at high speed until thick. Slowly add sugar and beat for 4-5 minutes until very light. With a mixer at low speed, slowly beat in flavored milk until just blended. Beat in vanilla. With mixer at low speed or by hand, fold in flour mixture just until blended. Do not overbeat. Gently fold in melted butter. Pour into two greased and floured 8-inch round cake pans. Bake in a preheated 350ƒ oven for 20-25 minutes until cake tester inserted in center comes out clean. Let cool for 10 minutes, then turn out onto racks to cool completely. Pattianne's Country Kitchen

Recipe #19

Coffee Butter Frosting Recipe #19 Coffee Butter Frosting 1/2 cup brewed hot 100% Colombian Coffee concentrate (1 cup ground coffee to 8 ounces cold water) 1/3 cup sugar pinch salt 3 egg yolks 1 cup softened butter 1 teaspoon vanilla Combine coffee, sugar, salt and egg yolks in bowl, beat by hand over simmering water until thickened. Beat by machine until cold. Beat in butter 1 tablespoon at a time, then beat in vanilla until thick enough to spread. Makes Enough to fill and frost two 8-inch layers or the top of a 9 / 13 sheetcake. Pattianne's Country Kitchen

Recipe #20

Layered Coffee Mousse Recipe #20 Layered Coffee Mousse 1 cup strong black coffee (cold) 300g/10oz smooth creamed cottage cheese Half cup of vanilla sugar 1 cup thickened cream, whipped 3 Tbsp choc bits or grated chocolate 2 egg whites 8 - 10 savoiardi (sponge finger) biscuits Blend about one third of the coffee with the creamed cottage cheese and vanilla sugar. Fold in whipped cream and about two thirds of the chocolate. Beat the egg whites until stiff and fold in the coffee/cream/cheese mixture to make a mousse. Pour the remaining coffee into a deep plate and dip each biscuit briefly into the coffee. Spoon about one quarter of the mousse into a glass serving bowl and cover with about half of the biscuits, add the remaining mousse and top with the rest of the biscuits. Sprinkle the top with the remaining chocolate, and serve at once. Serves 8. Pattianne's Country Kitchen

Back to Top

Recipe #21

Chocolate Coffee Clusters

Recipe #21 Chocolate Coffee Clusters 4 egg whites 2 1/2 cups brown sugar 1 cup chopped nuts 1/4 cup corn syrup 1/2 cup strong coffee 4 lbs chocolate, chopped 1/4 tsp salt Butter a 2-quart saucepan. Combine sugar, corn syrup, salt and coffee. Cook on high heat until sugar dissolves and mixture comes to a boil. Stir constantly. Cook to hard ball stage without stirring. Remove from heat. In a large chilled bowl, beat egg whites to stiff peaks stage. Pour the hot syrup into the egg whites (slowly!) while beating at high speed. Once the syrup is added, continue beating until you get soft peaks. Add nuts and beat for another 5 minutes. Let cool down, then cover and put in the freezer. In a double boiler, melt the chocolate. Line several cookie sheets with waxed paper. Remove the other bowl from the freezer. Spoon out a teaspoon of the cold mixture and drop in the melted chocolate. Scoop out and place on the waxed paper. Repeat. When the mixture is used up, you can store the remaining chocolate for another use. Let the candies cool and harden, then store in the refrigerator. Pattianne's Country Kitchen

Recipe #22

Cappuccino Muffins Recipe #22 Cappuccino Muffins 2 cups all purpose flour 1/2 cup sugar 2-1/2 teaspoons baking powder 2 teaspoons instant espresso coffee powder (or instant coffee) 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 cup milk, scalded and cooled 1/2 cup butter, melted and cooled 1 egg, slightly beaten 1 teaspoon vanilla extract 3/4 cup semi-sweet chocolate mini-chips Grease 12 muffin or 24 mini-muffin cups. Combine dry ingredients. Stir moist ingredients until blended, fold into dry just to combine. Stir in chocolate chips. Spoon into muffin cups, bake 15 to 20 minutes at 375 degrees F. Cool and freeze in a labeled freezer bag. Makes 12 muffins or 24 mini-muffins. Pattianne's Country Kitchen

Recipe #23

Coffee Angel Ring Recipe #23 Coffee Angel Ring Cake: 1 cup cake flour 1 1/4 cup confectioner's sugar 12 egg whites 3 tbs coffee crystals 1 1/2 tsp cream of tartar 1/2 tsp salt 1 tsp vanilla extract 1 1/4 cups sugar Icing: 1 tbs coffee crystals 2 tbs hot water 1 1/2 cups confectioner's sugar Preheat oven to 375F. Sift together flour and confectioner's sugar. In another large bowl, beat egg whites, coffee crystals, cream of tartar and salt until soft peaks form. Beat in vanilla. Continue beating at high speed and slowly add sugar (2 tbs at a time). Beat until sugar is dissolved and you have stiff peaks. Fold in flour mixture until just blended. Pour batter into an ungreased 10-inch tube pan. Bake for 35-40 minutes, then let cool. For the icing, dissolve coffee crystals in hot water, then stir into confectioner's sugar until smooth. Spread on cooled cake, and serve. Serves 16. Pattianne's Country Kitchen

Recipe #24

Espresso Cheesecake Recipe #24 Espresso Cheesecake 1 1/2 cups graham-cracker crumbs 2 teaspoons almond extract 6 tablespoons butter or margarine (3/4 stick), softened 1 8-ounce package semisweet-chocolate squares 4 8-ounce packages cream cheese, softened 3 eggs 2/3 cup sugar 1/3 cup milk 2 teaspoons instant espresso-coffee powder Prepare early in the day or a day ahead: Preheat oven to 350 degrees F. In a 9- by 3-inch springform pan, use your fingers to mix graham-cracker crumbs, almond extract, and butter or margarine; press onto bottom and around the side of the pan to within 1 inch from top of pan and set aside. In heavy small saucepan over low heat, melt 6 squares semisweet chocolate, stirring frequently. In large bowl, with mixer at low speed, beat cream cheese just until smooth. Add melted chocolate, eggs, sugar, milk, and coffee; beat until blended. Increase speed to medium; beat 3 minutes, occasionally scraping bowl with rubber spatula. Pour cream-cheese mixture into crust in pan. Bake cheesecake 45 minutes; cool in pan on wire rack. Cover and refrigerate cheesecake at least 4 hours or until well-chilled. To serve, carefully remove cheesecake from pan. Coarsely grate remaining 2 squares semisweet chocolate. Garnish top of cake with grated chocolate and lemon-peel twists. Serves 20. Pattianne's Country Kitchen

Recipe #25

Espresso Carrot Cake Recipe #25 Espresso Carrot Cake 2 cups sugar 2 cups flour (all purpose) 2 teaspoons baking powder 1 teaspoon salt 2 teaspoons powdered cinnamon 1/2 teaspoon powdered allspice 4 eggs 1 cup oil 1 cup pecans (after being chopped in a food processor or blender) 4 cups carrots (after being chopped in a food processor or blener) 1/2 cup raisins 1 shot espresso Frosting:(frosting is optional) 1 package of cream cheese 4 cups powdered sugar 1 teaspoon vanilla Chop the carrots and pecans in a food processor, set them to the side. Mix the dry ingredients in a large bowl, set that to the side. Pour the shot of espresso, set it to the side. Oil and lightly flour a 13x9 inch pan; set it to the side. Preheat the oven to 350ºF. In a small bowl, beat the eggs and add the espresso. Add the oil and egg mixture to the dry ingredients, then mix in the carrots. Use the electric mixer on medium speed to blend well. When this is well blended, set the electric mixer aside. Use a spoon to fold in the pecans and raisins. Pour the cake batter into the cake pan. Bake the cake for one hour. Prepare the Frosting: Put two cups of powdered sugar into a mixing bowl. Open the package of cream cheese, then cut it into cubes. Put this into the microwave for one minute, high heat. This will soften the cream cheese so that you can blend it with the powdered sugar. Add the vanilla. Use the electric mixer to make the frosting smooth. Once this half of the frosting is well blended, add two more cups of powdered sugar. Pattianne's Country Kitchen

Back to Top

Recipe #26

Coffee Layer Cake Recipe #26 Coffee Layer Cake 2 cups butter/soft magarine 500g granulated sugar (1 lb) 4 eggs 4 cups flour 2 teaspoon baking powder 4 teaspoon instant coffee 6 tablespoon milk Cream butter and sugar until light and fluffy. Add eggs one at a time with a tablespoon of flour and beat well. Sift the flour, baking powder and coffee. FFold dry ingredients into creamed mixture, alternately with milk. Pour into two large tins and spread evenly. Bake at 190 C or 375 F for 35-40 minutes until firm. Serves 9-10 persons. Icing For Layer Cake 4 teaspoon instant coffee 1 tablespoon boiling water 6 tablespoon butter/soft margarine 3 1/2 cups icing sugar 4-6 tablespoon water Dissolve coffee in boiling water. Cream butter and 2 tablespoon of sugar; Add remaining sugar and liquid alternately, beating until it is smooth and easy to spread. Pattianne's Country Kitchen

Recipe #27

Pot Au Cafe Chantilly Recipe #27 Pot Au Cafe Chantilly 2 tbs instant coffee crystals 2 cups milk 1 cup double cream 7 eggs 8 oz sugar 2 tbs caster sugar Vanilla extract, to taste Blend eggs, sugar, coffee crystals and vanilla together. In a saucepan, bring milk almost to a boil. Add hot milk to the egg mixture, slowly and stirring constantly. Pour into a casserole dish, and place in a bain marie. Bake at 350F for 1 1/4 hours, until set. Let cool. Beat whipping cream and caster sugar together until stiff. Pipe a border of cream around the edge. Serves 12. Pattianne's Country Kitchen

Recipe #28

Pots Au Chocolate Recipe #28 Pots Au Chocolate 50 g dark chocolate 75 ml double cream 100 ml milk 2 tbs milk 4 tbs sugar 1 tsp instant coffee 2 egg yolks 1 whole egg In a double boiler, melt the chocolate. In another saucepan, heat the cream, 100ml of milk, and half the sugar until just boiling. In a little bowl, dissolve the coffee crystals in the 2 tbs of milk. Mix the coffee and chocolate into the milk mixture. Beat the egg yolks with the whole egg and the last 2 tbs of sugar. Add the chocolate mixture and whisk thoroughly. Pour into ramekin dishes (3) and set in a pan of water. Cover with foil and bake for 20-25 minutes at 325F. Remove, uncover and let cool. Chill overnight and then serve with whipped cream. Pattianne's Country Kitchen

Recipe #29

Coffee Fudge Recipe #29 Coffee Fudge half a cup black coffee 225gms butter 900gms sugar one cup condensed milk 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. Makes 18 Pattianne's Country Kitchen

Recipe #30

Tarratoga Torte Recipe #30 Tarratoga Torte Base: 3 egg whites 1 cup of castor sugar 1 teaspoon of baking powder 1 cup of finely chopped pecans or walnuts 2-3 teaspoons of very finely ground coffee (pulverised) 14 Sao biscuits finely crushed Topping & Filling: 1.5 cups of thick (double) cream 1-2 teaspoons of castor sugar to taste 2-3 tablespoons maple syrup (optional) 1 small block of dark chocolate Base: Beat the egg whites until stiff and gradually add the sugar and other ingredients. Preheat oven to 190ÅC and line and grease 20cm cake tin. Spoon the mixture evenly into the tin and cook in the oven for approximately 40 minutes. Cool! Topping: Beat the cream until stiff, adding the sugar gradually. If the mixture is not sweet enough for you 3-4 teaspoons of maple syrup may be added. Decorate: Place the base on a plate and cover with the cream mixture. Grate dark chocolate generously over the cream and chill for 2 hours before serving. Delish!ƒƒespecially when served with hot coffee! Pattianne's Country Kitchen

Back to Top

Recipe #31

Heavenly Chocolate Mousse Bars

From Sandie Pitt Meadows B.C. Recipe #31 Heavenly Chocolate Mousse Bars Love chocolate mousse? Create an easy cookie bar with a chocolate lovers's creamy mousse filling. 1 pouch (1 lb 1.5 oz.) Betty Crocker® sugar cookie mix Butter and egg called for on cookie mix pouch 1 cup semi-sweet chocolate chips 1 package (8 oz) cream cheese, softened 1 cup whipping cream 1 cup semi-sweet chocolate chips 1/2 cup whipping cream Make cookie dough as directed on package. Spread in bottom of ungreased13x9-inch pan. Bake at 350°F 12 to 15 minutes or until light golden brown; cool. Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. In medium bowl, beat cream cheese with electric mixer until smooth. Beat melted chocolate into cream cheese. Beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipping cream into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set. Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. Whisk or stir in 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set. Makes 36 bars. From Sandie Pitt Meadows, B.C. Canada "Thank-you" Sandie! Pattianne's Country Kitchen

Recipe #32

Mocha-Toffee Chocolate Cookies Recipe #32 Mocha-Toffee Chocolate Cookies 4 teaspoons instant espresso coffee (dry) 2 teaspoons vanilla 1 box SuperMoist butter recipe chocolate cake mix or Devils food cake 1/2 cup butter or margarine, softened 2 eggs 1 cup miniature semisweet chocolate chips 1/2 cup English toffee bits NOTE: chopped 2 Heath candy bars for the toffee bits (about 1/2 cup). Heat oven to 350°F. In small bowl, stir together coffee and vanilla until coffee is dissolved. In large bowl, mix cake mix, coffee mixture, butter and eggs with spoon until soft dough forms. Stir in chocolate chips and toffee bits. On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart. Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling racks. Makes about 5 dozen cookies. Substitution: NoTE: If you don't have espresso powder..Use regular instant coffee granules for the instant espresso, but expect a milder coffee flavor. Optional Press one chocolate-covered coffee bean into the center of dough for each cookie before baking. Nutrition Information: 1 Serving (1 Cookie)Calories 80(Calories from Fat 35),Total Fat 3 1/2g(Saturated Fat 2g,Trans Fat 0g),Cholesterol 10mg;Sodium 90mg;Total Carbohydrate 10g(Dietary Fiber 0g,Sugars 6g),Protein 1g Pattianne's Country Kitchen

Recipe #33

Double-Chocolate Caramel-Coffee Cups

From Julie N.V. Recipe #33 Double-Chocolate Caramel-Coffee Cups Cookie Cups: 1 tsp instant espresso coffee granules 1 Tbsp water 1 pouch (1 lb 1.5 oz) double chocolate chunk cookie mix 3 Tbsp vegetable oil 1 egg Topping: 1 container (1 lb) Rich & Creamy vanilla frosting 2 Tbsp caramel-flavored liqueur 1/2 cup marshmallow creme 2 Tbsp caramel topping Heat oven to 375°F. Spray 36 miniature muffin cups with cooking spray, or line with paper baking cups. In large bowl, dissolve espresso granules in water. Add cookie mix, oil and egg; stir until soft dough forms. Shape dough into 36 (1-inch) balls; place in muffin cups. Bake 8 to 9 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan. In small bowl, stir frosting and liqueur until well blended. Gently stir in marshmallow creme. Spoon frosting mixture evenly into each cookie cup. Store covered in refrigerator. Before serving, use fork to drizzle each cookie cup with caramel topping. Makes About 3 dozen cookies. From Julie North Vancouver, B.C. Canada "Thnak-you" Julie! Pattianne's Country Kitchen

Recipe #34

Ultimate Chocolate-Cappuccino Cookie Cups

From Julie N.V. Recipe #34 Ultimate Chocolate-Cappuccino Cookie Cups 2 tablespoons cappuccino-flavored instant coffee mix 1 tablespoon water 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk or chocolate chip cookie mix 3 tablespoons vegetable oil 1 egg 1 container Betty Crocker® Rich & Creamy chocolate frosting 1 teaspoon coffee-flavored liqueur 1 cup frozen (thawed) whipped topping 36 chocolate-covered espresso beans Heat oven to 375°F. Line 36 miniature muffin cups with paper baking cups, or spray with cooking spray. In large bowl, dissolve coffee mix in water. Add cookie mix, oil and egg; stir until soft dough forms. Shape dough into 36 (1-inch) balls; place in muffin cups. Bake 8 to 9 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan. In small bowl, stir frosting and liqueur until well blended. Gently stir in whipped topping. Spoon frosting mixture into decorating bag with star tip. Pipe frosting into each cookie cup. Top each with espresso bean. Store covered in refrigerator. You can bake the cookies, wrap tightly and store in the freezer for up to 2 months. They'll be ready to frost whenever you need them. Makes About 3 dozen cookies. From Julie North Vancouver, B.C. Canada "Thnak-you" Julie! Pattianne's Country Kitchen

Recipe #35

Hawaiian Macadamia-Coconut Squares

From Abilene
Hawaii (Oahu) U.S.A. Recipe #35 Hawaiian Macadamia-Coconut Squares 1 cup butter or margarine 2 cups packed brown sugar 1 tablespoon instant coffee powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 2 cups all-purpose flour 3 eggs 2 teaspoons vanilla extract 2 cups shredded or flaked coconut 2 cups chopped toasted macadamia nuts Preheat oven to 325 degrees F (170 degrees C). Grease a 9 X 13 inch baking pan; set aside. In a large mixing bowl, beat butter, 1 cup brown sugar, instant coffee powder, 1/4 teaspoon cinnamon and 1/4 teaspoon salt until light and fluffy. Stir in flour 1/2 cup at a time, blending well after each addition. Spread evenly in prepared pan. Bake 20 minutes. Cool in pan on rack 15 minutes. In a large bowl, beat eggs and vanilla with remaining 1 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon salt. Stir in coconut and macadamias. Spread evenly over cooled baked layer. Bake 40 to 50 minutes, or until golden brown and firm to the touch. Use a knife to loosen cookies around edges while warm. Cool completely in pan on rack. Cut into 48 (about 1 1/2 inch) squares, cutting 6 strips one way and 8 strips the other way. Store in an airtight container at room temperature 1 week; freeze for longer storage. Make about 4 dozen pieces. Aloha Pattianne I live in Hawaii (Oahu) U.S.A. My name is Abilene "Thank-you" Abilene! Pattianne's Country Kitchen

Back to Top

Recipe #36

Mocha Spice Cake
Recipe #36 Mocha Spice Cake 2 cups strong black coffee 2 cups sugar, divided 2 tablespoons unsweetened cocoa 1 cup raisins, chopped 1/2 cup shortening 1/2 teaspoon vanilla 2 eggs 2 cups sifted all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground cloves Preheat oven to 350°. Combine coffee, 1 cup of the sugar, cocoa, and raisins in saucepan; bring to a boil, reduce heat, and simmer for 10 to 15 minutes. Cool. Cream shortening with remaining 1/2 cup sugar until light and fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, salt, baking powder, soda, and spices; add alternately to creamed mixture with the coffee mixture. Bake in a greased and floured 13x9x2-inch baking pan for 55 to 60 minutes, or until cake tests done. Pattianne's Country Kitchen

Recipe #37

Kahlua Prunes

(Dessert) Recipe #37 Kahlua Prunes Dessert 450gms Demerara sugar half to one cup cold black coffee 450gms pitted prunes** 400mls Kahlua 100mls Vodka Place coffee and Demerara sugar into a saucepan and bring to the boil whilst constantly stirring. Reduce heat and simmer for a further 5 minutes. Add prunes and simmer for about 40 minutes. Remove prunes from liquid and put them into small sterilized jars. In another container add the vodka to the Kahlua, and pour over the prunes, half filling the jars, then top up each jar with the prune syrup and seal the jars. **The Kahlua Prunes can be served in a day or two as a delicious dessert, especially with cream or ice cream, or they will keep for some months in the jars. Pattianne's Country Kitchen

Recipe #38

Cafe au Lait Pudding Recipe #38 Cafe au Lait Pudding 1 package of Jell-O® brand vanilla instant pudding (2.5 oz.) 1 package of Jell-O® brand chocolate instant pudding (2.5 oz.) 3 1/2 cups of milk. 1 cup of drip coffee, chilled. (Any house blend will do, just don't use a flavored coffee.) Whipped cream in a can for garnish. Three bowls, and serving dishes for the pudding. Follow the directions on the package for preparing the vanilla pudding: add 2 cups of cold milk and pudding mix in a bowl and whisk for two minutes. In a separate bowl, prepare the chocolate pudding. The directions call for 2 cups of milk. Instead, put in 1½ cups of milk and ½ cup of chilled coffee and pudding mix in a bowl and whisk for two minutes. Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the chocolate pudding to a third bowl. Add 2 more tablespoons of coffee to this batch. Whisk this batch. It should appear a few shades lighter than the chocolate pudding's color. Discard the remainder of the coffee (or drink it). Makes enough for 2-3 people. Presentation: Layer in cups or parfait glasses. Refrigerate for five minutes. Garnish with whipped cream before serving. Pattianne's Country Kitchen

Recipe #39

Coffee Chocolate Mousse
Recipe #39 Coffee Chocolate Mousse 1 cup whipping cream, divided 6 TBS chocolate syrup 2 TBS sugar 3/4 tsp ground cinnamon 3 cups double-strength coffee, cooled to room temperature Ground cinnamon to sprinkle Chocolate-covered coffee beans, if desired Whip 1/2 cup cream to soft peaks, set aside. Combine remaining 1/2 cup cream, syrup, sugar and 3/4 tsp ground cinnamon in a pitcher or bowl. Stir in coffee until sugar dissolves. Fill 4 glasses with ice; pour coffee mixture over ice. Top with whipped cream and sprinkle with cinnamon. Garnish with coffee beans. Makes 4 servings. Pattianne's Country Kitchen

Recipe #40

Coffee Chocolate Cake Recipe #40 Coffee Chocolate Cake Very EASY! 2 cups flour 2 tsp soda 1/2 tsp salt 1 tsp vanilla 1 cup sugar 4 TBS cocoa powder 1 cup cold coffee (brewed or instant) 1 cup Miracle Whip or Hellman's Mayonnaise Mix all ingredients in bowl and pour into 9x12 pan. Bake at 350ºF for 30 minutes. Pattianne's Country Kitchen

Back to Top

Recipe #41

Choco-Hazelnut Latte Cookies Recipe #41 Choco-Hazelnut Latte Cookies 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/3 cup unsweetened baking cocoa 3 tablespoons instant coffee granules or crystals 1/2 cup butter or margarine, softened 3 tablespoons hazelnut-flavored syrup for beverages (from 12.7-oz bottle) 1 egg 1 1/2 cups toasted hazelnuts, chopped* 1 cup miniature semisweet chocolate chips 2/3 cup Rich & Creamy chocolate frosting (from 1-lb container) 4 1/2 teaspoons hazelnut-flavored syrup for beverages (from 12.7-oz bottle) Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and instant coffee. Add butter, 3 tablespoons syrup and the egg; stir until soft dough forms. Stir in 1 cup of the nuts and the chocolate chips. On ungreased cookie sheets, drop dough with rounded 1 1/2 tablespoon-size cookie scoop or by rounded tablespoonfuls 2 inches apart. Press each mound to flatten slightly. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. In small bowl, stir frosting and 4 1/2 teaspoons syrup. Spread about 1 teaspoon frosting on each cookie. Sprinkle with remaining 1/2 cup nuts. Makes 32 cookies. To toast hazelnuts, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Pattianne's Country Kitchen

Recipe #42

Chocolate Coffee Clusters

(Candy) Recipe #42 Chocolate Coffee Clusters (Candy) 4 egg whites 2 1/2 cups brown sugar 1 cup chopped nuts 1/4 cup corn syrup 1/2 cup strong coffee 4 lbs chocolate, chopped 1/4 tsp salt Butter a 2-quart saucepan. Combine sugar, corn syrup, salt and coffee. Cook on high heat until sugar dissolves and mixture comes to a boil. Stir constantly. Cook to hard ball stage without stirring. Remove from heat. In a large chilled bowl, beat egg whites to stiff peaks stage. Pour the hot syrup into the egg whites (slowly!) while beating at high speed. Once the syrup is added, continue beating until you get soft peaks. Add nuts and beat for another 5 minutes. Let cool down, then cover and put in the freezer. In a double boiler, melt the chocolate. Line several cookie sheets with waxed paper. Remove the other bowl from the freezer. Spoon out a teaspoon of the cold mixture and drop in the melted chocolate. Scoop out and place on the waxed paper. Repeat. When the mixture is used up, you can store the remaining chocolate for another use. Let the candies cool and harden, then store in the refrigerator. Pattianne's Country Kitchen

Recipe #43

Coffee Nut Drop Cookies Recipe #43 Coffee Nut Drop Cookies 1/2 cup softened butter 1/2 cup sugar 1/4 cup packed dark brown sugar 1 egg 1 1/4 teaspoons vanilla 1 1/2 cups flour 1/4 teaspoon salt 1/4 teaspoon baking soda 6 tablespoons coffee syrup divided (see coffee syrup recipe) 3/4 cup coarsely chopped pecans 11/2 cups sifted confectionerís sugar 2 tablespoons milk In a large mixing bowl, cream butter and both sugars until light and fluffy. Beat in the egg and one teaspoon vanilla until light. Sift flour, salt and baking soda. With mixer on low speed, mix in the flour mixture alternating with 4 tablespoons of coffee syrup until well blended. Stir in pecans. Drop heaping teaspoonfuls, two inches apart, onto greased baking sheets. Bake in a preheated 375ƒ oven for 10-12 minutes until lightly browned. Cool on wire racks. In a small bowl, combine confectionerís sugar, remaining º teaspoon vanilla, remaining 2 tablespoons coffee syrup and milk until smooth and consistency of a thick glaze. Spread glaze over the cooled cookies. Makes about 3 dozen. Pattianne's Country Kitchen

Recipe #44

Coffee Muffins Recipe #44 Coffee Muffins EASY! 3 cups sifted cake flour 4 tsp baking powder 3/4 cup brown sugar 1/2 tsp salt 1 cup pecan, broken 1 egg 1 1/4 cups strong cold regular coffee 2 TBS shortening, melted Sift dry ingredients together and add pecan. Beat egg. Add coffee and shortening and add to dry ingredients. Mix only enough to dampen all the flour. Bake in greased muffin pans at 400ºF for 20-25 minutes. Pattianne's Country Kitchen

Recipe #45

Coffee Parfait Recipe #45 Coffee Parfait 2 TBS (30 ml) cornstarch (corn flour) 3/4 cup (180 ml) sugar A pinch of salt 2 TBS (30 ml) milk 2 egg yolks, beaten 2 TBS Coffee 3/4 cup (180 ml) water 1 1/2 cup (375 ml) whipping cream Additional whipped cream for topping Ground cinnamon Combine all ingredients, except whipping cream, in a saucepan and hold over another pot of simmering water. Stir constantly until the mixture thickens and coats the back of a spoon. Chill in the refrigerator for 1 to 2 hours. Whip the cream until it is light but not stiff and fold into the coffee mixture. Serve in parfait cups or stemmed wine glasses and top with additional whipped cream and a light dusting of cinnamon. Makes 4-6 servings. Pattianne's Country Kitchen

Back to Top

Recipe #46

Coffee Pecan Pie Recipe #46 Coffee Pecan Pie 3 eggs, beaten 3/4 cup unsulfured molasses 3/4 cup light corn syrup 1/2 cup double strength coffee 2 TBS butter, melted 1/4 tsp salt 1 tsp vanilla extract 1 cup chopped pecans 4 TBS flour 1 9-inch unbaked pie shell Whipped cream for garnish In large bowl mix eggs, molasses, corn syrup, coffee, melted butter, salt and vanilla. In a second bowl, mix pecans and flour. Combine mixtures of both bowls. Pour into an unbaked pie shell. Bake at 375ºF for 40-45 minutes or until firm. Cool before cutting. Garnish with whipped cream if desired. Serves 8. Pattianne's Country Kitchen

Recipe #47

Banana Cream Cheese Coffee Dessert Recipe #47 Banana Cream Cheese Coffee Dessert 12 bananas, sliced lengthwise 1 (8-ounce) package cream cheese 1 (14-ounce) can sweetened condensed milk 4 egg whites 1/2 cup sugar 1 tsp very finely ground coffee Place sliced bananas in buttered ovenproof serving dish. Bake in 350ºF oven 3 to 5 minutes until bananas are slightly softened. Beat cream cheese until light and fluffy. Add condensed milk and beat until smooth. Spread mixture over bananas. Beat egg whites with sugar and ground coffee until stiff peaks form. Spoon coffee meringue over banana mixture and bake in 350ºF oven for 10 minutes until meringue is lightly browned. Serves 6. Pattianne's Country Kitchen

Recipe #48

Coffee Flavoured Cake

(EASY)! Recipe #48 Coffee Flavoured Cake EASY! 2 cups flour 2 cups sugar 3/4 cup cocoa 2 teaspoons baking soda 1 Tablespoon baking powder 2 eggs 1 cup milk 1 cup hot coffee Mix all ingredients except hot coffee. Add hot coffee and beat slowly. Mixture will be thin. Pour into greased 9 x 9-inch square pan. Bake at 350 degrees for 30 to 35 minutes. Pattianne's Country Kitchen

Recipe #49

Tiramisu Recipe #49 Tiramisu 2 egg yolks 3 ½ oz sugar 7 oz Mascarpone cheese 6 cups of strong coffee (espresso preferred) 1 pinch of bitter cocoa 12 Lady Fingers biscuits Beat egg yolks with 2 oz of sugar. Add mascarpone cheese and fold & mix until you have a soft cream. Mix remaining sugar with the coffee. Layer Lady Fingers biscuits on a serving dish and soak with the sweetened coffee until fully absorbed. Spread mascarpone cream on top of biscuits and sprinkle with bitter cocoa. Refrigerate one hour minimum before serving. Add some coffee beans on top for decoration. Makes 6 servings. Pattianne's Country Kitchen

Recipe #50

Cucidati~Sicilian filled pastry Recipe #50 Cucidati~Sicilian filled pastry 9 inch pie shell 1/3 cup butter or margarine 2/3 cup white sugar 3 eggs 1 cup light corn syrup 1 cup pecans, coarsely chopped 1/4 teaspoon salt 1 cup semisweet chocolate chips 1 teaspoon instant coffee or espresso in 1 teaspoon water (optional) 1/2 cup whipping cream 1/4 teaspoon vanilla extract 1 tablespoon confectioners sugar In a medium saucepan, melt the butter or margarine over low heat. Stir in sugar, and set aside to cool. In a mixing bowl, beat eggs well. Stir in chopped pecans and melted butter or margarine mixture. Stir in coffee if desired. Spread chocolate chips evenly over the bottom of the pie crust. Pour pecan mixture over the crust. Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until set. Cover and let stand at room temperature about 8 hours before serving. Pie will be soft. Combine cream, confectioners' sugar, and vanilla in a small mixing bowl. Whip until stiff. Garnish pie. Pattianne's Country Kitchen

Back to Top

Next 10 recipes Coffee Beverages

Recipe #51

Iced Chocolate Latte
Recipe #51 Iced Chocolate Latte A tall glass filled with ice 4-5 oz. Of double brewed coffee 2 tbsp. Sugar a good long squirt of chocolate syrup 1/4-1/2 cup of whole milk (as much or as little as you like) whipped cream (optional) cinnamon (optional) Start with making some strong coffee by brewing 6-7 oz. of coffee and then pouring it back into your coffee maker and brewing it again. This may not be good for some coffee makers. You will loose some water in the process, producing 4-5 oz. of coffee. I recommend French Vanilla or Crème Brùlèe for the coffee flavors. Add the sugar, syrup, and the milk to the coffee; stir well. (I find that this order works best.) Poor the coffee over the ice in a tall glass and top with whipped cream or foamed milk; lastly, sprinkle a dash of cinnamon on top. Pattianne's Country Kitchen

Recipe #52

Iced Cappuccino Recipe #52 Iced Cappuccino Fill a glass with ice 2 oz. espresso 6 oz. steamed milk whipped cream, optional Fill the glass with ice, add steamed milk and pour espresso gently down the side of the glass. Top with whipped cream if desired Pattianne's Country Kitchen

Recipe #53

Iced Espresso Recipe #53 Iced Espresso Fill a glass with ice 2 oz. espresso 1 oz. Chocolate Syrup 1 oz. half-and-half or milk non-flavored soda water whipped cream, optional Fill the glass with ice, add syrup, soda water and half-and-half or milk. Stir to combine flavors. Top with whipped cream if desired. Pattianne's Country Kitchen

Recipe #54

Iced Mochaccino Recipe #54 Iced Mochaccino Fill a glass with ice 2 oz. espresso 1 oz. Chocolate Syrup 5 oz. steamed milk whipped cream, optional Fill the glass with ice, add steamed milk. Mix espresso with syrup and pour gently down the side of the glass. Top with whipped cream if desired. Pattianne's Country Kitchen

Recipe #55

Mint Mocha Frapachino

Recipe #55 Mint Mocha Frapachino 1/2 cup double brewed coffee plain or mocha coffee 2-3 cups crushed ice 1 cup milk 2-3 squirts of chocolate syrup 3 small mint patties (like a york peppermint patty) 1tbs sugar Make your coffee, with the sugar in it, put it in the freezer for about 30 minutes. Put the peppermint patties in the microwave for about 20-30 seconds, you'll now have a chocolate goo, put about 4-5 tbs of milk in the goo, and mix it together, put it back in the microwave for another 10 seconds. Now take the liquid part and pour it into the chilled coffee. Take your coffee and pour into a blender along with the milk, chocolate syrup, and ice, and blend till smooth. Pattianne's Country Kitchen

Back to Top

Recipe #56

Iced Kahlua Coffee

Alcoholic Recipe #56 Iced Kahlua Coffee Alcoholic 8 Cups Coffee, Brewed and cooled to room temp 1 14 oz. Can Sweetened Condensed Milk 1 Cup Kahlua or Coffee Liqueur 2 Cups Half-And-Half 4 Cups Ice Cubes In a large pitcher mix 4 cups coffee with sweetened condensed milk, then add remaining ingredients except for ice. Fill individual stemmed glasses with ice and serve with whipped cream if desired. Serves 8. Pattianne's Country Kitchen

Recipe #57

Creamy Coffee Recipe #57 Creamy Coffee 1/4 pint evaporated milk Ice cubes 4 1/2 level teaspoons instant coffee 1 level tablespoon castor sugar 3 scoops vanilla ice cream Make the evaporated milk up to 1/2 pint by adding ice cubes. Stir in 4 teaspoons instant coffee and the sugar and blend all in an electric blender until the ice is broken. Pour into glasses and top with ice cream. Sprinkle with the remaining instant coffee and serve at once. Makes 3 drinks. Pattianne's Country Kitchen

Recipe #58

Frosted Black Coffee

Recipe #58 Frosted Black Coffee 1/4 pint extra strong cold coffee 2 tablespoons cracked ice 1 scoop of vanilla ice cream Pour the coffee into a cocktail shaker with the ice. Add the ice cream and shake vigorously. Pour into a tall glass and serve with a straw. Makes 1 drink. Pattianne's Country Kitchen

Recipe #59

Frozen Coffee Drink

From Denise
West Van. B.C. Recipe #59 Frozen Coffee Drink 2 1/2 Cups Chopped Ice 2 Shots espresso 4 tablespoons of Chocolate (see recipe) 4 teaspoons Hershey's Cocoa Powder 3 teaspoons Vegetable Oil 3 teaspoons Sugar 1/4 cup sugar Whipped Cream 2 Cups Milk 1/4 Cup half and half or 1/4 cup whipping cream 1 teaspoon Vanilla Extract Chocolate: Mix all ingredients together, until the chocolate is thick, then refrigerate for a little while. First, blend together the espresso, and the Milk. When that is well mixed, add the sugar, and let this blend for about a minute. Add in Chocolate, and blend for 2 minutes. Add in 1 teaspoon vanilla extract, and half and half or whipping cream. When this is semi-thick, add in the ice. Blend for 30 seconds, or until ice is well chopped up. Pour into glass, leaving about 1/2 inch from top. put whipped cream on top. Enjoy. From Denise West Vancouver, B.C. Canada "Thank-you" Denise! Pattianne's Country Kitchen

Recipe #60

Coffee Soda #1 Recipe #60 Coffee Soda #1 An interesting mix of rich creaminess and bubbly fizz. 3 cups strong coffee, chilled 1 cup half & half 4 scoops coffee ice cream 3/4 cup club soda 1 tbs sugar Whipped cream Mix coffee, sugar and half & half. Fill 4 tall glasses about halfway. Add 1 scoop of ice cream to each, then fill up with soda. Top with whipped cream. Pattianne's Country Kitchen

Back to Top

Recipe #61

RECIPE NAME

Recipe #61 RECIPE NAME Pattianne's Country Kitchen

Recipe #62

RECIPE NAME

Recipe #62 RECIPE NAME Pattianne's Country Kitchen

Recipe #63

RECIPE NAME Recipe #63 RECIPE NAME Pattianne's Country Kitchen

Recipe #64

RECIPE NAME Recipe #64 RECIPE NAME Pattianne's Country Kitchen

Recipe #65

RECIPE NAME Recipe #65 RECIPE NAME Pattianne's Country Kitchen

Back to Top

Recipe #66

RECIPE NAME Recipe #66 RECIPE NAME Pattianne's Country Kitchen

Recipe #67

RECIPE NAME Recipe #67 RECIPE NAME Pattianne's Country Kitchen

Recipe #68

RECIPE NAME Recipe #68 RECIPE NAME Pattianne's Country Kitchen

Recipe #69

RECIPE NAME Recipe #69 RECIPE NAME Pattianne's Country Kitchen

Recipe #70

RECIPE NAME Recipe #70 RECIPE NAME Pattianne's Country Kitchen

Back to Top

Recipe #71

RECIPE NAME Recipe #71 RECIPE NAME Pattianne's Country Kitchen

Recipe #72

RECIPE NAME
Recipe #72 RECIPE NAME Pattianne's Country Kitchen

Recipe #73

RECIPE NAME

Recipe #73 RECIPE NAME Pattianne's Country Kitchen

Recipe #74

RECIPE NAME
Recipe #74 RECIPE NAME Pattianne's Country Kitchen

Recipe #75

RECIPE NAME
Recipe #75 RECIPE NAME Pattianne's Country Kitchen

Back to Top

Recipe #76

RECIPE NAME

Recipe #76 RECIPE NAME Pattianne's Country Kitchen

Recipe #77

RECIPE NAME

Recipe #77 RECIPE NAME Pattianne's Country Kitchen

Recipe #78

RECIPE NAME Recipe #78 RECIPE NAME Pattianne's Country Kitchen

Recipe #79

RECIPE NAME Recipe #79 RECIPE NAME Pattianne's Country Kitchen

Recipe #80

RECIPE NAME

Recipe #80 RECIPE HERE Pattianne's Country Kitchen

Back to Top

Recipe #81

RECIPE NAME Recipe #81 RECIPE HERE Pattianne's Country Kitchen

Recipe #82

RECIPE NAME Recipe #82 RECIPE HERE Pattianne's Country Kitchen

Recipe #83

RECIPE NAME Recipe #83 RECIPE HERE Pattianne's Country Kitchen

Recipe #84

RECIPE NAME Recipe #84 RECIPE HERE Pattianne's Country Kitchen

Recipe #85

RECIPE NAME Recipe #85 RECIPE HERE Pattianne's Country Kitchen

Back to Top

Recipe #86

RECIPE NAME
Recipe #86 RECIPE HERE Pattianne's Country Kitchen

Recipe #87

RECIPE NAME Recipe #87 RECIPE HERE Pattianne's Country Kitchen

Recipe #88

RECIPE NAME
Recipe #88 RECIPE HERE Pattianne's Country Kitchen

Recipe #89

RECIPE NAME

Recipe #89 RECIPE HERE Pattianne's Country Kitchen

Recipe #90

RECIPE NAME

From Amy Recipe #90 RECIPE HERE Pattianne's Country Kitchen

Back to Top

Design by Pattianne
November 2009