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| Home >> Cuppa coffee.com Coffee, if not the best known, is one of the best-loved, of the herbal brews. When one of your skeptical friends gives you a hard time about using herbs, the perfect comeback could be "Do you drink coffee? Coffee has a wonderful aroma and is uniquely refreshing. It is used as a drink, in baking, flavoring candies and baked goods and in ice cream. Coffee is an herb and therefore it can cause significant health problems is not used as carefully as any other healing herb. Its active constituent, caffeine, is an additive drug. Coffee is the perfect morning pick-me-up, used as a companion for a business or social gathering, or just an afternoon break. It stimulates the central nervous system, increasing the flow of blood, especially through the coronary arteries that feed the heart. Therefore, the heart itself beats a bit faster, your muscles respond to the urgent pulse, the kidneys work harder, breathing is stimulated as well as cerebral activity. You feel great and ready to start the day. Since coffee is a stimulant, if you take too much of it , it can cause restlessness, irritability, feelings of nausea, even muscle tremors and mental instability. It can also cause ringing of the ears and disorders of the bowel. If you are accustomed to moderate amounts of it, a headache will result if the coffee is withdrawn. Caffeine can be taken out of coffee leaving the beverage's distinctive aroma and flavor. The discarded caffeine is not wasted however. This caffeine is used in many prescriptions and over-the-counter drugs. Yes, coffee is a central nervous system stimulant. It helps prevent dozing at the wheel while driving long distances. It does not help people sober up after drinking too much alcohol. Coffee may improve physical stamina according to a report in The Physician and Sportsmedicine. The International Olympic Committee forbids the use of more than seven cups within 3 hours before Olympic events. There are studies going on all the time about whether coffee is good for you. One day it is bad for you and the next it is good for you. As in all things, too much of a good thing is bad, so a moderate use of coffee is better than a lot. Coffee is big business now. There are coffee shops springing up everywhere, big towns and small towns. Coffee comes in many kinds of flavors. You can drink it black or add your flavors with your creamer. Maybe you like it fancy, try Cappuccino or Espresso. Whatever your style, there is a lot out there for you to make a choice. MOCHA PUNCH 1-1/2 quarts water, 1/2 cup instant chocolate drink mix, 1/2 cup sugar, 1/4 cup instant coffee granules, 1/2 gallon vanilla ice cream, 1 cup whipped cream, whipped, chocolate curls, optional. In a large saucepan, bring water to a boil. Remove from the heat. Add drink mix, sugar and coffee: stir until dissolved. Cover and refrigerate for 4 hours or overnight. About 30 minutes before serving, pour into a punch bowl. Add ice cream by scoopfuls; stir until partial melted. Garnish with dollops of whipped cream and chocolate curls if desired. YIELD: 20-25 servings. COFFEE EGG NOG PUNCH 32 ozs of egg nog, chilled, 1/4 cup firmly packed light brown sugar, 2 tbls dry instant coffee, 1/4 t. ground cinnamon, 1/2 cup coffee liqueur, (optional) 1/2 cup bourbon or brandy, (optional), 1 cup whipping cream, 1/4 cup confectioners sugar, 1 t. vanilla extract, additional ground cinnamon. In large mixer bowl, combine egg nog, brown sugar, coffee
and cinnamon; beat on low speed until sugar and coffee are dissolved.
Stir in coffee liqueur and bourbon if desired. Chill. In small
mixer bowl, beat cream with confectioners' sugar and vanilla until
stiff. Pour egg nog into punch bowl; top with whipped cream and
cinnamon. Refrigerate leftovers. Makes about 2 1/2 quarts. 1 t. instant coffee granules, 2 tbls. boiling water, 1 milk chocolate candy bar with almonds (7 oz) 1 carton (8 oz) frozen whipped topping, thawed, 1 pastry shell (9 inches), baked, chocolate curls and additional shipped topping, optional. In a small bowl, dissolve coffee in boiling water; set aside. In a
microwave or saucepan, melt the candy bar; cool slightly. Fold in half
of the whipped topping. Fold in coffee and remaining whipped
topping. Pour into pastry shell; freeze. Remove from the freezer
15 minutes before serving. Garnish with chocolate curls and additional
whipped topping if desired. YIELD: 6-8 servings.
FLAVORED MOCHA DRINK MIX 1 1/2 cups nondairy creamer, 1 cup sugar, 1/2 cup instant coffee granules, 1/2 cup baking cocoa, dash of salt, 1/4 t. vanilla extract, 1/4 t. almond extract. In a bowl, combine the first five ingredients; mix well. Divide mixture in half; add vanilla to one portion and almond extract to the other. Mix well. Store in airtight containers in a cool dry place for up to l year. YIELD: 14-16 batches (7-8 batches vanilla mocha mix, 7-8 batches almond mocha mix) about 3 cups total. TO PREPARE BEVERAGE: Dissolve about 3 tbls. mix in 3/4 cup boiling water; stir well. Top with whipped cream if desired. YIELD: 1 serving per batch.
ESPRESSO ICE CREAM COOKIE WRAP-UPS 1 T plus 1-1/2 t instant coffee granules Tear off eight 8 x 12 inch sheets of aluminum foil. In a cup, stir together coffee granules and water until granules have completely dissolved. To assemble, put one cookie on center of each sheet of foil; top each cookie with 2 T ice cream. Working quickly, use a fork to slightly flatten ice cream. Spoon 1/2 teaspoon coffee mixture over each serving. Lightly press remaining cookies on ice cream, allowing coffee to drip slightly. Fold long sides of foil so they overlap at center; twist ends so packet resembles a piece of wrapped candy. Place in freezer for 1 hour to 1 week before serving. COFFEE ICE CREAM 1/4 cup sugar In a saucepan, stir sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. Stir in condensed milk. In a mixing bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-inch square pan. Cover and freeze for 6 hours or until firm. YIELD; 1-1/2 quarts. CREAMY COFFEE
2 cups milk 1/2 Cup (8 tablespoons) coffee 2 cups water 1 pint vanilla ice cream Place milk and syrup in empty coffee pot of automatic drip coffee maker. Prepare coffee, using 1/2 cup coffee and 2 cups water. Chill mixture. To serve, pour chilled brew to half fill tall glass; add a scoop or two of ice cream and stir to blend. Add a sprinkle of nutmeg, if desired. Makes about 6 servings. While looking in an old cookbook, I found this interesting recipe for Coffee Jelly, and will share it with you. COFFEE JELLY
1 cupful of cold water Soak the gelatine in the cold water for half an hour. Pour over it the boiling water, and add the coffee and sugar. Stir until all is dissolved. Strain, turn into a mould, and place in the ice box to harden. Serve with plain sweetened cream poured around it, or sweetened whipped cream heaped around it.
Here are three more interesting recipes from that cookbook. VIENNA COFFEE
1 cupful of boiling milk The coffee should be freshly roasted and ground fine. Have the milk boiling hot; mix it with the hot coffee. Put three tablespoonfuls of the whipped cream in the bottom of each cup, and fill up with the hot coffee. Serve at once. CAFE AU LAIT 1 pint of strong made coffee, hot Mix both while boiling hot. AFTER-DINNER COFFEE Black, or after-dinner coffee is usually made double the strength and very clear. Served in small cups, with or without sugar, but without cream or milk. COOL 'N CREAMY COFFEE FREEZE Pour 1 cup milk into large glass measuring cup. Add enough ice to measure 3 cups. Pour into blender. Add 1 cup frozen cool whip whipped topping, 1 pkg (4 serving size) jello vanilla flavor instant pudding and pie filling and 1 tbsp. instant coffee; cover. Blend on high speed until smooth. Pour into glasses. Serve immediately. Makes 4 servings, about 3/4 cup each. 10 TO 12 Large marshmallows In a heavy saucepan, combine
marshmallows and coffee; cook and stir over low heat until melted.
Remove from the heat and cool to room temperature. Fold in whipped
cream. Spoon into individual dessert dishes.
Chill. YIELD: 2 servings. 1947 COFFEE WHIPPED CREAM
2 teaspoons
sugar
1 to 2 teaspoons instant coffee granules Add 2 tablespoons of sugar and 1 cup of heavy cream to 1 to 2 teaspoons of instant coffee; beat until stiff enough to mound. Serve over desserts of all kinds.
MOCHA HIGHBALL Start with 2 tablespoons of Mocha syrup in a tall glass. Then pour one half cup of cold milk into your glass very slowly and stir constantly. Add 1/2 cup of gingerale and stir just enough to mix the two. Then add a scoop of vanilla or coffee ice cream.
2 1/2 cups firmly packed
dark
4 cups hot water Melt the sugar in a heavy pan over a low flame, and stir constantly until
it's a light brown, and rather creamy. Then add your water, and
continue stirring until the sugar is dissolved. Add coffee, and
cover. LET IT STAND FOR 24 HOURS. Then strain it through
cheesecloth, and pour into a jar and chill. This makes 4 cups of syrup. 3/4 cup semisweet chocolate chips
FROZEN MOCHA MARBLED LOAF 2 cups finely crushed chocolate cream-filled
sandwich cookies (about 22 cookies) MOCHA
FONDUE Fresh coffee beans, enough for
one pot
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