COFFEE RECIPES

2 cups sugar	1/4 tsp. cream of tarter
1 cup strong coffee	1/2 tsp. almond extract
1 tablespoon butter	1 cup broken pecans
1/8 teaspoon salt

Stir sugar, coffee, butter, salt and cream of tarter over low heat until sugar is dissolved, then boil quickly, stirring constantly to the soft ball stage (when syrup can be gathered up in the fingers into a soft ball that will almost shape). Remove from heat and cool slightly. Add almond extract and beat until candy begins to harden. Add pecans and pour candy onto an oiled platter. Cut into squares and let harden. Enjoy!

COCONUT CLOUDS

2 cups milk	2 cups strong hot coffee
2 tablespoons sugar	Whipped cream (for garnish)
3-1/2 ounce can (1-1/3 cups) flaked coconut	Toasted coconut (for garnish)

Combine the milk, sugar and flaked coconut in a saucepan. Heat and stir it over a low flame until mixture steams, then pour into blender. Cover and blend until smooth. Strain.

In the same saucepan, combine the milk mixture and coffee. Heat through but do not boil. Pour into four heat-proof glasses or coffee cups. Top each serving with a dollop of whipped cream and a pinch of toasted coconut. Serves 4.

CHOCOLATE JAVA CAKE

3 squares (3 oz.) unsweetened chocolate	2 eggs
1/2 cup strong black coffee or espresso	1-1/2 cups white flour, sifted
2/3 cup firmly packed brown sugar	1--1/2 tsp. baking powder
5 tbsp. butter, softened	1/2 tsp. salt
2/3 cup granulated sugar	2/3 cup milk
2 tbsp. coffee-flavored liqueur

Grease two 8 inch cake pans and dust with flour. Preheat oven to 350° F. In the top of a double boiler, over hot, not boiling, water, melt the chocolate with the coffee and brown sugar. Cool and add liqueur. With an electric mixer, combine the butter and granulated sugar, beating until light. Beat in eggs, then the chocolate mixture. Add dry ingredients to batter gradually, alternating with milk, until batter is smooth. Pour batter into cake pans and bake on middle rack for 15-20 minutes, until a toothpick comes out clean. Remove from oven and cool before removing from pans. Spread your favorite chocolate icing and perhaps garnish with chocolate covered coffee beans.

COFFEE & CHOCOLATE CUSTARD

1 c. strong coffee	1/3 c. grated chocolate
1 c. milk	1 tbsp. sugar
4 tbsp. sugar	2 eggs or 3 egg yolks
1/8 tsp. salt

Combine and scald all ingredients except eggs. Pour them slowly over the beaten eggs or egg yolks. Beat until well blended. To bake the custard, pour into a baking dish or individual molds. Place them in a pan of hot water in a moderate oven and 325° for 45 minutes or until custard is set. To test, insert a knife or spoon. If custard doesn't stick, it is ready. Serve chilled with whipped cream.

COFFEE FRAPPÉ

Refreshingly icy, this coffee drink should cool you off on a hot summer day.

18 - 22 ice cubes, crushed	2 tablespoons vanilla, hazelnut, raspberry or other syrup for flavor
7 oz. double strength coffee, chilled	whipped cream or ice cream for garnish
2 tbs. granulated sugar

Place the ice, coffee, sugar and syrup in a blender. Blend until smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream or a scoop of your favorite ice cream. Makes one 16 oz. frappé.

MOCHA FRAPPÉ

About the same as the Coffee Frappé right above, only this has a chocolatey taste. Just substitute the sugar above with a 1/4 cup of chocolate sauce.

JAMAICIAN COFFEE SHAKE

This drink is called Jamaica Shake because all of its ingredients are products of Jamaica.
Whirl them together for a cool, refreshing milk shake.

1/2 cup freshly brewed strong coffee, cooled	2 teaspoons brown sugar
1 cup chocolate ice cream	1/4 teaspoon each of nutmeg, cardamom and cinnamon
1/2 teaspoon freshly grated ginger root (or to taste)

In a blender, process all ingredients until smooth. For garnish, sprinkle with ground nutmeg and cinnamon.

JAMAICIAN COFFEE-RUM LIQUEUR

The manufacturers of the world's great liqueurs guard their formulas, but it is possible to prepare your own.

3 cups light rum	1/2 vanilla bean pod
1-1/2 cups dark-roasted whole Jamaican coffee beans	1/2 cup sugar

In a quart bottle, combine all ingredients, adding sugar to taste. Cap securely and store away from light at cool room temperature. After 1 week, sip a little to see if the coffee flavor suits your taste; leave beans to infuse up to 1 week longer, until desired strength is reached. Then strain liqueur into a decanter with cover. Serve in liqueur glasses, or use as a topping for ice cream. Makes 1-1/2 pints.

COFFEE SPAGHETTI SAUCE

1 pound of ground beef	1 cup extra strong hot or cold coffee
1-1/2 cups sliced fresh mushrooms	2 cans (14-1/2 ounces each) Italian stewed tomatoes
1/2 cup chopped onion	8 ounces of tomato sauce
1/2 cup chopped green pepper	1 bay leaf
2 garlic cloves, minced	1 teaspoon sugar
1/2 teaspoon salt	Basil, Thyme or Oregano, to taste

In a Dutch oven, cook meat, mushrooms, onion, green pepper, and garlic until meat is brown. Drain fat from pan. Dab with paper towels to remove most of the grease. Stir in the remaining ingredients and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Uncover and simmer 10 to 15 minutes more to desired consistency, stirring occasionally. Discard Bay leaf. Serve over spaghetti with grated cheese on the side. The sauce tastes even better the next day. Reprinted from ESPRESSO! by Shea Sturdivant & Steve Terracin.

COFFEE BARBECUE SAUCE

Grill up some chicken, pork chops, or ribs and baste on this tangy, coffee flavored barbecue sauce.

1 cup double strength coffee	1/3 cup cider vinegar
1-1/2 cups catsup	1 tsp. crushed garlic
1/2 cup Worcestershire sauce	1 tsp. chili powder
1/2 cup dark brown sugar

Combine all ingredients in a large saucepan and simmer for 5 minutes. Baste onto your meat while it's on the grill. Refrigerate extra sauce.

BLACK AND WHITE COFFEE CHIP COOKIES

1-1/2 cups all-purpose flour	1/2 sugar
1/2 teaspoon baking soda	1 large egg
1/4 teaspoon salt	4 teaspoons ground coffee
2/3 cup unsalted butter, softened	1/2 cup semisweet chocolate chips
1/2 cup firmly packed light brown sugar	1 teaspoon instant coffee powder, dissolved in 1-1/2 teaspoons pure vanilla extract
1/2 cup white chocolate chips

Preheat oven to 375 degrees. Lightly grease 2 baking sheets or line them with parchment paper. Sift together the flour, baking soda, and salt into a small bowl; set aside. In a large bowl, with an electric mixer on medium speed, cream together the butter and sugars until light and fluffy, scraping the bowl to make sure the batter is evenly blended. Add the egg, instant coffee-vanilla mixture and ground coffee and blend on medium speed about 1 minute. Add the flour mixture and mix on medium speed until blended, about 1 minute. Stir in both kinds of chocolate chips with a wooden spoon. Drop the dough by tablespoonfuls onto the baking sheets, about 2 inches apart. Bake 1 sheet at a time for 12 to 14 minutes, or until the cookies are golden around the edges. Cool cookies on wire racks. Makes about 40 cookies.

SWEET POTATOES A L'ORANGE

3 medium sweet potatoes, peeled	2 tbsp. dark rum
4 medium oranges	1 tsp. baking powder
1/4 cup extra-strength coffee	1/4 cup brown sugar
2 tbsp. unsalted butter	Salt and Pepper to taste
1/2 cup chopped blanched almonds	Fresh Mint Sprigs for garnish
2 tbsp. grated orange zest	Slivered blanched almonds for garnish
1/4 tsp. ground cinnamon

Cut the sweet potatoes unto 1/2-inch pieces and drop into a pot of boiling salted water. Cook until just tender, about 15 minutes. Meanwhile, cup the oranges in half and scoop out the fruit. Discard the pulp and juice (or save for other uses). Set the orange shells aside. Remove the cooked potatoes from the heat, drain and put through a ricer or place in a bowl and mash with a potato masher. Place the mashed potatoes in a warmed bowl. Add the coffee, butter, almonds, rum, baking powder, sugar, cinnamon, and orange zest to the potatoes and mix thoroughly. Salt and pepper to taste. To serve, mound the sweet potato mixture in the 8 orange shells. Garnish each filled shell with a sprig of mint and blanched almonds. Serve at once.

Shortcuts and Alternates: If you are short on time, substitute a 16-ounce can of sweet potatoes. Also, 1/2 cup chopped walnuts can be substituted for the almonds, and 1/2 cup raisins, soaked in 1/2 cup coffee for 30 minutes and then drained, can be combined with the sweet potato mixture.

JAVA POUND CAKE

1 cup butter	2-1/4 cups flour
1-1/4 cups sugar	1 tsp. baking powder
4 eggs	1/2 tsp. salt
1/2 cup brewed coffee	2 tsp. vanilla
1/2 tsp. mace

Preheat oven to 325 degrees. Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs, beating well after each addition. Add coffee and vanilla. Sift dry ingredients together and add to creamed mixture. Pour into a well greased 9x5 inch bead pan which has been lined with parchment paper on the bottom. Bake for 1 hour and 25 minutes or until cake tests done. Cool in pan for 15 minutes and then turn out on a rack to cool completely. This cake freezes well. Recipe borrowed from THE COFFEE BOOK by Christie and Thomas Katona.

KONA BANANA CREAM PIE

Macadamia Nut Crust:

1/4 cup macadamia nuts	1/4 cup butter, melted
1 cup graham cracker crumbs	1 tsp. vanilla
1/4 cup sugar

Using the steel knife of a food processor, combine crust ingredients. Press into a 9 inch pie plate. Bake at 375 degrees for 10 minutes. Cool.

Filling:

3/4 cup sugar	1 cup evaporated milk
5 tbs. flour	1 egg beaten with 1 tsp. milk
1/4 tsp. salt	1 tsp. vanilla
1 cup coffee	3 bananas

In a heavy-bottomed saucepan, stir together sugar, flour and salt. Add coffee and evaporated milk. Bring to a gentle boil, whisking frequently until mixture begins to thicken. In a small bowl, beat egg, milk and vanilla. Add 1/4 cup of the hot mixture to bowl, stirring constantly. Add egg mixture to the pan and stir constantly until mixture thickens. Remove from heat and cool.

Slice 1 banana into bottom of prepared crust. Pour half of cooled pudding mixture in crust, and top with another sliced banana and the remaining pudding. Slice the last banana on top and spread with whipped cream topping. Chill. Serves 8.

AFTER DINNER COFFEES

Amaretto Coffee: Stir 1 to 2 tablespoons amaretto liqueur into a cup of strong coffee. Top with whipped cream and garnish with toasted almond slivers.

Belgian Coffee: Fold beaten egg white into whipped cream and put a large dollop in the bottom of a coffee cup. Pour in coffee. When the froth comes to the top, garnish with grated bittersweet chocolate.

Irish Coffee: Stir 1 to 2 tablespoons Irish Whiskey and 1 to 2 teaspoons sugar together in the bottom of a coffee cup. Pour in hot strong coffee, stir, and top with whipped cream.

Kahlua Coffee: Stir 1 to 2 tablespoons Kahlua into a cup of strong coffee. top with whipped cream and sprinkle with grated orange zest or garnish with a chocolate covered coffee bean.

Viennese Coffee: For each cup of coffee, melt an ounce of semisweet chocolate with a tablespoon of heavy cream in the top of a double boiler over simmering water. Gradually whisk in 1 cup of coffee for each ounce of chocolate and beat until frothy. Pour into cups. top with whipped cream and garnish with a sprinkle of cinnamon, or cocoa. For a spicier version, brew the coffee with a few cloves and a cinnamon stick. Reprinted from "NEW BASICS COOKBOOK".

KAUAI PIE
(Hawaii's version of the Mainland's Mud Pie)

Coconut Crust:

1-1/2 cups butter cookie crumbs	1/4 cup melted butter
1/2 cup flaked coconut	1 tsp. vanilla

Mix crust ingredients together and press into a 9-inch pie pan. Bake at 375 degrees for 10 minutes and cool.

Filling:

1/2 gallon coffee ice cream	2 cups macadamia nuts
1 cup fudge sauce	1/2 cup flaked coconut

Soften ice cream slightly. Rinse macadamias if you wish to rid them of excess salt. Toast briefly at 375 degrees for 5 minutes. Chop coarsely. Spread half of the ice cream in the bottom of the prepared crust, drizzle with half of the fudge sauce, half of the nuts and coconut. Repeat. Wrap and freeze until serving. To serve, thaw at room temperature for 10 to 15 minutes and cut into wedges. Serves 6 to 8.