Recipes Using Coffee

Coffee Shake

Ingredients:

• 1 cup strong coffee
• vanilla ice cream
• 2 Tbsp. sugar

Directions:

By Dorothy from New Creek, WV

Coffee-Cheese Chicken

Ingredients:

• 8 chicken thighs (I use boneless)
• 2 cans cream of mushroom soup
• 1/2 cup white wine or chicken broth
• 1 Tbsp. instant coffee
• 1/4 cup Parmesan cheese
• 1 small can mushroom stems and pieces
• paprika and ground ginger
• olive oil for browning chicken

Directions:

Sprinkle both sides of chicken with paprika and ginger. Rub it in. Brown on both side in skillet and remove from pan.

In a bowl combine soup, wine, coffee, cheese, and mushrooms. Add to the skillet and heat to boiling.

Pour sauce over chicken, cover with foil, and bake at 350 degrees F for 45 minutes.

Remove foil and spoon sauce over chicken again; cook 15 minutes more.

Great served with rice and glazed carrots.

Source: A friend of mine from Maine made this for us a few years ago. She was kind enough to share the recipe with me. You can make this early in the day and refrigerate it until you are ready to bake it.

It was originally found in an old cookbook called "Make it Now, Bake it Later."

By Peggy from Duxbury, VT

Coffee Jello

Coffee Bars

Ingredients:

• 2/3 cup coffee
• 1 cup raisins
• 1/2 tsp. cinnamon
• 2/3 cup margarine
• 1 cup sugar
• 2 eggs
• 1 1/2 cup flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt

• 1 1/2 cup powdered sugar
• enough coffee to make a glaze thin enough to spread

Directions:

By Robin from Washington, IA

Coffee Whip Dessert

Ingredients

• 1 cup water
• 2 Tbsp. instant coffee granules
• 6 1/2 cups mini marshmallows
• 1 cup heavy whipping cream

Directions

In large saucepan, bring water to a boil. Remove from the heat; stir in coffee. Add marshmallows; cook for 5-6 minutes over low heat until marshmallows are melted, stirring occasionally. Pour into a large bowl; cover and refrigerate until slightly thickened. In a small mixing bowl, beat cream until soft peaks form; fold into marshmallow mixture.

Spoon into dessert dishes. Garnish with whipped cream and additional coffee granules if desired.

By Robin from Washington, IA

Coffee Glazed Pecans

Ingredients

• 2 cups pecan halves
• 1 cup granulated sugar
• 2 Tbsp. instant coffee powder
• 1/2 cup hot black coffee
• butter

Directions

1. Tear off a sheet of waxed paper about 2 feet long. Coat the wax paper with butter. Set aside where you can get to it immediately.
2. Put all ingredients in a 10-inch skillet and mix. Cook over medium heat, stirring constantly, until liquid is evaporated and pecans are glazed (about 5 minutes).
3. Immediately pour them onto buttered paper in a single layer. Work quickly, this starts clumping fast. These will be very hard at first but will soften overnight. The flavor becomes much better, too.
4. Store in an airtight container.

Yield: 2 cups

Note:You can use any kind of nuts you like. You can also use brown sugar instead of granulated and you can add spices, too.

By Peanut from Virginia

Cinnamon Coffee Bars

Ingredients:

• 1/4 cup soft shortening, butter or margarine
• 1 cup brown sugar
• 1 egg
• 1/2 cup hot strong coffee
• 1-1/2 cups flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 cup seedless raisins
• 1/4 cup chopped nuts

Directions:

Cream together shortening, brown sugar and egg. Sift together and stir in the flour, baking powder, salt and cinnamon. Blend in the raisins and nuts. Bake at 350 degrees F for approx. 30 minutes.

Source: From 1957 Betty Crocker Cookbook

By Elaine from Iowa

Coffee Brisket

Ingredients

• 3-4 lb. Beef Brisket (do not use corn beef brisket with the spices)
• 3-4 cups Ketchup
• 1 cup Brown Sugar
• 3/4 cups Instant Coffee (not Decaf)
• I Large oven bag

Directions

I serve with mashed potatoes, veggie and rolls. But you can use this as pulled beef also.

Source: My husband Howard used to make this for his fishing buddies, when they went to Canada. And for the family.

By Retta from Mentor, OH