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About Us SUNBELT Home and Office Coffee Services
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COFFEE RECIPES
Hot Chocolate Recipes
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COFFEE FUDGE
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2 cups sugar
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1/4 tsp. cream of tarter
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1 cup strong coffee
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1/2 tsp. almond extract
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1 tablespoon butter
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1 cup broken pecans
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1/8 teaspoon salt
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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!
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COCONUT CLOUDS
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2 cups milk
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2 cups strong hot coffee
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2 tablespoons sugar
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Whipped cream (for garnish)
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3-1/2 ounce can (1-1/3 cups)
flaked coconut
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Toasted coconut (for garnish)
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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.
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CHOCOLATE JAVA CAKE
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3 squares (3 oz.) unsweetened
chocolate
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2 eggs
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1/2 cup strong black coffee
or espresso
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1-1/2 cups white flour, sifted
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2/3 cup firmly packed brown
sugar
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1--1/2 tsp. baking powder
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5 tbsp. butter, softened
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1/2 tsp. salt
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2/3 cup granulated sugar
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2/3 cup milk
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2 tbsp. coffee-flavored liqueur
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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.
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COFFEE & CHOCOLATE CUSTARD
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1 c. strong coffee
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1/3 c. grated chocolate
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1 c. milk
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1 tbsp. sugar
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4 tbsp. sugar
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2 eggs or 3 egg yolks
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1/8 tsp. salt
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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.
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COFFEE FRAPPÉ
Refreshingly icy, this coffee drink should cool
you off on a hot summer day.
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18 - 22 ice cubes, crushed
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2 tablespoons vanilla, hazelnut,
raspberry or other syrup for flavor
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7 oz. double strength coffee,
chilled
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whipped cream or ice cream for
garnish
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2 tbs. granulated sugar
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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.
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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.
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1/2 cup freshly brewed strong
coffee, cooled
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2 teaspoons brown sugar
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1 cup chocolate ice cream
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1/4 teaspoon each of nutmeg,
cardamom and cinnamon
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1/2 teaspoon freshly grated
ginger root (or to taste)
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In a blender, process all ingredients until smooth.
For garnish, sprinkle with ground nutmeg and cinnamon.
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JAMAICIAN COFFEE-RUM LIQUEUR
The manufacturers of the world's great liqueurs
guard their formulas, but it is possible to prepare your own.
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3 cups light rum
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1/2 vanilla bean pod
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1-1/2 cups dark-roasted whole
Jamaican coffee beans
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1/2 cup sugar
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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.
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COFFEE SPAGHETTI SAUCE
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1 pound of ground beef
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1 cup extra strong hot or cold
coffee
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1-1/2 cups sliced fresh mushrooms
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2 cans (14-1/2 ounces each)
Italian stewed tomatoes
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1/2 cup chopped onion
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8 ounces of tomato sauce
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1/2 cup chopped green pepper
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1 bay leaf
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2 garlic cloves, minced
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1 teaspoon sugar
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1/2 teaspoon salt
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Basil, Thyme or Oregano, to
taste
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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.
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COFFEE BARBECUE SAUCE
Grill up some chicken, pork chops, or ribs and
baste on this tangy, coffee flavored barbecue sauce.
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1 cup double strength coffee
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1/3 cup cider vinegar
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1-1/2 cups catsup
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1 tsp. crushed garlic
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1/2 cup Worcestershire sauce
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1 tsp. chili powder
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1/2 cup dark brown sugar
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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.
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BLACK AND WHITE COFFEE CHIP COOKIES
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1-1/2 cups all-purpose flour
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1/2 sugar
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1/2 teaspoon baking soda
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1 large egg
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1/4 teaspoon salt
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4 teaspoons ground coffee
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2/3 cup unsalted butter, softened
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1/2 cup semisweet chocolate
chips
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1/2 cup firmly packed light
brown sugar
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1 teaspoon instant coffee powder,
dissolved in 1-1/2 teaspoons pure vanilla extract
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1/2 cup white chocolate chips
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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.
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SWEET POTATOES A L'ORANGE
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3 medium sweet potatoes, peeled
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2 tbsp. dark rum
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4 medium oranges
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1 tsp. baking powder
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1/4 cup extra-strength coffee
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1/4 cup brown sugar
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2 tbsp. unsalted butter
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Salt and Pepper to taste
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1/2 cup chopped blanched almonds
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Fresh Mint Sprigs for garnish
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2 tbsp. grated orange zest
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Slivered blanched almonds for
garnish
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1/4 tsp. ground cinnamon
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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.
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JAVA POUND CAKE
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1 cup butter
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2-1/4 cups flour
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1-1/4 cups sugar
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1 tsp. baking powder
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4 eggs
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1/2 tsp. salt
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1/2 cup brewed coffee
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2 tsp. vanilla
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1/2 tsp. mace
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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.
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KONA BANANA CREAM PIE
Macadamia Nut Crust:
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1/4 cup macadamia nuts
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1/4 cup butter, melted
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1 cup graham cracker crumbs
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1 tsp. vanilla
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1/4 cup sugar
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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:
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3/4 cup sugar
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1 cup evaporated milk
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5 tbs. flour
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1 egg beaten with 1 tsp. milk
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1/4 tsp. salt
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1 tsp. vanilla
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1 cup coffee
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3 bananas
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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.
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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".
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KAUAI PIE
(Hawaii's version of the Mainland's Mud Pie)
Coconut Crust:
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1-1/2 cups butter cookie crumbs
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1/4 cup melted butter
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1/2 cup flaked coconut
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1 tsp. vanilla
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Mix crust ingredients together and press
into a 9-inch pie pan. Bake at 375 degrees for 10 minutes and
cool.
Filling:
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1/2 gallon coffee ice cream
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2 cups macadamia nuts
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1 cup fudge sauce
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1/2 cup flaked coconut
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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.
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Hot Chocolate Recipes
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Sunbelt, Home and Office Coffee Service 1850 E. 33rd Street Lorain, Ohio 44055 877-621-5469
WE DO NOT TAKE WALK INS
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Cleveland, Ohio
11:00 a.m. - 3:00 p.m. Monday - Friday
CLICK HERE FOR PRODUCTS ON SALE HERE AT HomeCoffeeService.com
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