|
|
|
Chocolate Pecan Pie
9 inch pie shell 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.
1 egg white 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.
Hawaiian Macadamia-Coconut Squares 1 cup butter or margarine 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.
1 1/2 c Active Sourdough Starter Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferably overnight. Then add the molasses, dry milk, salt, shortening, liquid milk, unbleached flour and yeast. Mix well. Cover the bowl and let rise to double. Then knead on floured board and shape into two round loaves on baking sheet. Let rise until double again and bake at 350 degrees for 30 minutes or until done. Serves 10.
1 cup butter or margarine, unsalted 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.
1 box (9 ounces) chocolate wafers 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.
Cucidati - Sicilian filled pastry 2 cups dried figs FOR THE FILLING: Stem the figs and quarter them.
Place in a bowl and cover with boiling water; steep 10 minutes. Drain and chop coarsely in
the food processor. Combine with yellow raisins, currants, candied orange peel, toasted
sliced almonds, toasted pine nuts, bittersweet chocolate, apricot preserves, rum, instant
espresso coffee, cinnamon, and cloves. To prepare in advance, cover tightly with plastic
wrap and keep at a cool room temperature or in the refrigerator up to 3 days. Divide the dough into 12 pieces and roll each into a cylinder about 12 inches long. Flour the surface and the dough lightly and roll it into a rectangle about 14 inches long and 3 inches wide. Transfer to paper- lined cookie sheets, curving them into wide horseshoe shapes. Make an egg wash by beating the egg and salt together with a fork until it is loose. Paint each shape with the egg wash. Bake at 350 degrees F (180 degrees C) for about 20 minutes, or until they are a light golden color. Cool, dust with confectioners' sugar and store in tins, between layers of wax paper.
|
Send mail to barista@koffeekorner.com
with questions or comments about this web site.
|
