Coffee isn’t always in mugs
Uri Tours/Wikimedia Commons.
Enjoy coffee in traditional ways, even with a dollop of whipped cream, or use it in various recipes.
There was a time when I used to get my morning caffeine fix in the form of a glass of Diet Coke (or regular) over ice. My co-workers would take one look at my fizzing cold beverage as they prepared their cups of hot coffee and cringe, or make comments of disapproval. This was before 8 a.m.
Now I cannot have caffeine, so if I want something cold, I drink flavored unsweetened mineral water. But I do love the flavor of coffee, so I run some through the coffee brewer once in a while. Only when the weather is cold, though; for some reason I never crave coffee during warm weather.
I do love the flavor of coffee any time of the year, so I sometimes cook with it. Here are some recipes that call for coffee and I hope you find something you like.
Keep yourselves safe and warm. It is snowing big gobs as I write this, and I have plenty of firewood, so it is rather cozy and nice.
Cafe au lait pudding
1 package (2.5 ounces) vanilla-flavored instant pudding
1 package (2.5 ounces) chocolate-flavored instant pudding
3 1/2 cups milk
1 cup drip coffee
Whipped cream in a can for garnish
1. Follow directions on the package for preparing the vanilla pudding: Add 2 cups cold milk and pudding mix in a bowl and whisk for 2 minutes.
2. In a separate bowl, prepare the chocolate pudding, but instead of adding 2 cups cold milk, add 1 1/2 cups cold milk and 1/2 cup chilled coffee and whisk for 2 minutes.
3. Transfer about 4 tablespoons each of the vanilla and chocolate puddings into a third, small bowl. Add 2 more tablespoons of coffee to this batch and whisk. It should appear a few shades lighter than the chocolate pudding’s color. Discard the remainder of the coffee (or drink it).
4. Layer in cups or parfait glasses, beginning with the darkest layer and ending with the vanilla. Chill for about 5 minutes or longer. Just before serving, garnish with whipped cream. Makes 2 to 3 servings.
Black bean coffee chili
The coffee isn’t an ingredient that shouts its presence; rather, it accentuates the boldness of the dish. I always remove the chili pepper seeds and I use a lot less cayenne than this recipe calls for.
4 cups strongly brewed coffee
4 chopped sun-dried tomatoes
2 cloves minced garlic
1 New Mexico or California dried chili pepper (with or without seeds)
4 tablespoons chopped red onion
1 tablespoon Worcestershire sauce
1 tablespoon Louisiana hot sauce
1 tablespoon (or a lot less if you don’t like heat) cayenne pepper
Dash salt and pepper
1 1/2 pounds sirloin tips
1 cup flour
1 red onion, chopped
2 cloves garlic, minced or pressed
2 Serrano chili peppers, chopped (with or without seeds)
1 medium Anaheim chili pepper, chopped (seeds or not)
1 can (28 ounces) crushed tomatoes
2 cans (15 ounces each) black beans, drained and slightly rinsed
1 tablespoon olive oil
Chopped cilantro and grated cheese for garnish
1. Marinate the sirloin tips in the coffee mixture for about 2 hours, keeping meat chilled. Stir occasionally.
2. Drain meat, reserving marinade; dredge in flour. Heat olive oil in a large pot and brown the meat. While the meat is browning, add the onion, garlic and Anaheim chili pepper (this is a mild pepper); cook and stir until onions are tender.
3. Add the reserved marinade and all other ingredients to the pot, except for the garnishes. Simmer the chili on low for about 3 1/2 hours, until the meat is tender and the chili thickens. A tablespoon of tomato paste can help thicken it if it is too thin. Serve with generous topping of grated Cheddar or Monterey Jack cheese and the chopped cilantro.
Provided by Kraft foods for your pleasure.
2 tablespoons instant Maxwell House coffee
2 tablespoons orange juice
2 teaspoons vanilla
1 jar (7 ounces) Jet-Puffed Marshmallow Creme
1 package (9 ounces) Nabisco Famous Chocolate Wafers, finely crushed (or any similar cookie)
1 cup finely chopped Planters Pecans
1 tablespoon grated orange peel
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioners’ sugar
1. Dissolve instant coffee in juice; stir in vanilla. Gradually add coffee mixture to marshmallow creme, mixing with electric mixer until well blended. Add wafer crumbs, pecans and peel; mix well.
2. Shape into 1-inch balls. Roll balls in combined cocoa and powdered sugar; refrigerate several hours or until firm.
Folgers chocolate-covered caramel coffee
Of course, you can use any brand of coffee for this.
8 ounces freshly brewed Folgers coffee
2 tablespoons caramel ice cream topping
1 tablespoon chocolate syrup
1 to 2 tablespoons whipped topping
Shaved chocolate for garnish (optional)
1. Stir together the coffee, caramel sauce and chocolate syrup until well mixed.
2. Top with desired amount of whipped topping and sprinkle with some shaved chocolate, if desired. Serve immediately. Makes 1 serving.
Toffee coffee banana bread
3 large ripe bananas, mashed (about 1 1/4 cup)
1/2 cup brewed strong coffee
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon instant espresso
1/4 cup extra-virgin olive oil
3/4 cup packed dark brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons toffee bits (such as Skor or Heath bits, found in stores with the chocolate chips), divided
1/4 cup chopped banana chips (optional)
1. Preheat oven to 350 and spray a 9-by-5-inch loaf pan with non-stick spray.
2. Mix banana and coffee in a small bowl. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg and instant espresso.
3. In a large bowl, whisk together the olive oil and brown sugar. Add eggs one at a time, mixing well after each addition. Add the vanilla extract and the banana-coffee mixture and stir until combined.
4. Slowly add the dry ingredients to the wet ingredients, stirring with a wooden spoon or a spatula until just incorporated. Fold in 1/2 cup toffee bits.
5. Pour mixture into prepared loaf pan and bake for 25 minutes. Remove from oven, sprinkle the top of the loaf with the remaining toffee bits and banana chips, then return to oven for an additional 25 to 30 minutes, until a toothpick inserted in the middle comes out clean. (Don’t worry about getting all the banana chips on top of the loaf if they don’t all fit; you don’t want to weigh down the top of the loaf too much to make sure it bakes evenly inside.) Let stand in pan 10 minutes before transferring to a wire rack to cool completely, then slice. Makes 1 loaf.