Strong Coffee
Café. We wake up with it, enjoy all day and drink after dinner. But coffee is a beverage. For years, chefs have used coffee Professionl to stimulate the taste of meat, sauces and desserts. Although I am not a professional chef, I am a competent cook and fixed dinner buffet for 70 and romantic dinners for two.
In fact, I was a food writer before becoming a writer Health. Like many other writers, I love coffee. I love coffee so I decided to add some classic dessert recipes. Results? Enhance the flavor of coffee all of them.
The coffee gives Molten Mocha Cake this dessert sticky greater depth of flavor. Coffee ice cream sauce is a celebration of the taste of coffee. Cinnamon and nutmeg give Pioneer Cookies great flavor, but our coffee is the flavor of spices. Fudgy Pudding, a rich dessert, dark and creamy, is comfort food at its best.
Read the recipe before you start cooking. Note that I swapped for healthy foods for less healthy, if possible. Splenda for sugar. Applesauce for shortening. Skim milk for whole. For the whipped cream topping. Do not worry, these desserts are always delicious and satisfying.
Buy the best coffee – ground, instant espresso or instant – you can afford. Use only fresh coffee, not mud that has been sitting around as the birds rose. Coffee filter must be made with a tablespoon of coffee for every two cups of water. Remove the mixing bowls, cloth measuring the ingredients and start cooking. Then sit back and enjoy a dessert coffee with a cup of "Joe".
MOCHA CAKE MELT
Cake:
1 cup regular flour, 1 / 3 cup granulated sugar, 1 / 3 cup Splenda
2 tablespoons cocoa, 1 teaspoon of instant coffee, 2 tbsp tea baking powder, 1 / 8 tsp tea salt, 1 / 2 cup water 2 tablespoons apple sauce unsweetened
Trim:
1 / 4 cup cocoa, 1 teaspoon instant coffee, 2 / 3 cup light brown sugar, 1 3 / 4 cups of hot coffee
Combine cake ingredients in a medium bowl. Pour a plate of half and quarter pan that has been coated with cooking spray.
Mix the filling ingredients in the same bowl. Slowly pour this mixture over cake batter. Bake at 350 for 45 minutes. Bake the cake 10 minutes before serving. Serve garnished with nature or the Whipped Topping or sugar-free frozen yogurt and vanilla. Yield: 6 servings.
COFFEE ICE CREAM SAUCE
1 / 4 cup granulated sugar, 2 teaspoons cornstarch, 1 / 4 cup strong coffee (room temperature), 1 / 4 cup skim milk, 1 / 4 cup half free fat and half pinch of salt, 1 / 4 c. tsp pure vanilla extract
Mix sugar and cornstarch in small saucepan. Using a whisk, add coffee, milk, half and half, salt (not vanilla) to the mixture of cornstarch. Cook over medium heat, stirring constantly, until sauce is smooth and thick. Remove from heat and add vanilla. Let sauce cool. Serve over vanilla or sugar-free frozen yogurt chocolate. Yield: 6 servings.
PIONEER COOKIES (a soft, LIKE CAKE COOKIES)
1 / 2 cup butter flavored Crisco, 1 / 2 cup brown sugar (light or dark), calorie 1 / 2 cup brown sugar free, 1 large egg (room temperature), 1 3 / 4 cups all purpose flour (sifted pre-kind)
1 / 2 teaspoon salt, 1 / 2 teaspoon baking soda 1 / 2 teaspoon cinnamon 1 / 2 teaspoon nutmeg 1 / 4 cup strong coffee (cold)
1 / 2 cup currants or cranberries, 1 / 2 cup chopped walnuts
Cream Crisco, brown sugar and egg until fluffy. Mix dry ingredients (except fruit and nuts) in a large bowl. Add to creamed mixture in small batches, alternating with the coffee. Fold in fruit and nuts. Drop dough by heaping teaspoons on cookie pans prepared. Bake at 400 degrees for 10-12 minutes or until cookies are puffed and golden. Yield: 4 dozen.
FUDGY PUDDING
1 / 4 cup cornstarch, 1 / 3 cup Splenda, 1 / 2 teaspoon salt, 1 1 / 2 teaspoons instant coffee, 2 cups of skim milk, whipped topping (sugar free)
Combine cornstarch, Splenda, salt and coffee snapshot in a small saucepan. Slowly add milk mixture. Cook over medium heat, stirring constantly, until pudding is thick and smooth. Remove from heat and cover with plastic wrap. Pudding cool until set. Serve with whipped topping and sprinkle with instant coffee. Yield: 4 servings.
Copyright 2005 by Harrett Hodgson. For more information on her work please go to href = "http://www.harriethodgson.com"> www.harriethodgson.com.
Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journslists. She was a food writer for the former “Rochester Magazine” in her hometown of Rochester, MN. Her latest book, “Smiling Through Your Tears: Anticipating Grief,” written with Dr. Lois Krahn, is available from http://www.amazon.com
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