Cowboy Coffee

Ingredients...

(1) 4 quarts water
(2) 1 1/2 cups freshly ground coffee
(3) 1 egg shell
(4) 1/2 cup cold water

Method...

Bring water to a boil in a large saucepan or coffee pot. Add coffee grounds and egg shell to boiling water. Return to a boil, then remove from heat and let stand for 2 minutes. Slowly add cold water to settle grounds to the bottom. Strain if desired.

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Coconut Coffee

Ingredients...
(1) 2 cups half-and-half
(2) 15 ounces coconut cream
(3) 4 cups hot brewed coffee
(4) Sweetened whipped cream


Method...

Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly. Stir in coffee.
Serve with sweetened whipped cream.



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Chocolate Souffle

Ingredients...

(1) 125 gms. amul butter

(2) 125 gms. chocolate, chopped

(3) 100 gms. almonds

(4) 4 eggs, separated

(5) 125 gms. caster sugar,

(6) icing sugar

Method...

Melt the butter and chocolate in the microwave oven or in the top of a double boiler oversimmering water, stirring occasionally.Stir in the almonds.Beat the egg yolks and sugar and stir in the chocolate mixture.Whisk egg whites until stiff and fold into mixture.Spoon the mixture into 12 muffin pan hollows, up to the top.Bake for 15 mins. at 180 C.Set it aside to cool.Dust it with icing sugar.

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Eggless Chocolate Cake

Ingredients...

For cake:

(1) 1 pkt marie biscuits crumbled

(2) 100 gm fried and crushed peanuts

(3) 50 gm sugar

(4) 50 gm butter

(5) 1 cup milk

(6) 2 tbsp.cocoa powder

(7) 4-5 drops chocolate essence

For Sauce:

(1) 40 gm cooking chocolate

(2) 2 tbsp. sugar

(3) 10 chopped almondsfew raisins

Method...

Mix all the ingredients of the cake and refrigerate for 3-4 hours.For sauce:Heat chocolate with other ingredients for 2-3 minutes.When cooled, pour over the cakeand set it in the freezer for 2 hours.Cut into thick slices and serve.

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Cappuccino

Ingredients...

(1) 3 teaspoons instant espresso coffee

(2) 2 cups boiling water

(3) 3 cups very hot milk

(4) 6 teaspoons granulated sugar

(5) BrandyGrated sweet chocolate

Method...

Combine coffee and water. Stir in milk and sugar. Pour into small demitasse cups. Guests may add either 1 tablespoon of brandy or 1 teaspoon ground chocolate, although neither is traditional.
Yields 8 demitasse cups.

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White Chocolate Chip Cookies

Ingredients...

(1) 3oz (75g) margarine,

(2) 3oz (75g) brown sugar,

(3) 1 egg,

(4) 5oz (150g) self-raising flour,

(5) pinch of salt,

(6) small bar (about 50g size) white chocolate which should be finely grated,

(7) small bar (about 50g size) ordinary milk chocolate cut into small chunks,

(8) 1/2 teaspoon cocoa powder.

Method...

Cream the margarine and sugar together. Add the egg and beat until mixture is smooth. Stir in the flour and salt until fully mixed and blended in. Stir in the grated chocolate followed by the chunks, then the cocoa powder. Spoon the mixture in circle shapes onto a greased baking tray and then bake in the over for 10-12 mins at 180 deg C, Gas Mark 4 (170 deg C for fan assisted oven). Allow to cool naturally, though we have to say that these chocolate chip cookies are delicious whilst still just warm!

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Caramel Mocha Frappuccino

Ingredients....
(1) 1/2 cups cold Starbucks coffee, brewed double strength
(2) 1/2 cup whole milk
(3) 1/2 cup granulated sugar
(4) 2 tablespoons caramel syrup
(5) 1/8 teaspoon vanilla extract
(6) 2 teaspoons unsweetened cocoa
(7) 1 teaspoon dry pectin
(8) 3 cups ice cubes

Method...

Combine the coffee, milk, sugar, caramel syrup, pectin, and cocoa in a blender and mix on medium speed for 15 seconds to dissolve sugar.
Add the vanilla extract and ice, then blend on high until smooth and creamy. Stir with spoon if necessary to help blend.
Pour into glasses and top each with whipped cream and drizzled caramel syrup.

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Brazilian Coffee

Ingredients...

(1) 4 cups hot chocolate

(2) 1 1/2 cups strong coffee

(3) 1 cup brandy or rum

(4) 1/2 cup heavy cream, whipped with

(5) 1 teaspoon sugar

Method..

Heat the chocolate, coffee and brandy or rum together. Fold in whipped cream (or place a spoonful on top of each serving).

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Amaretto Coffee

Ingredients...

(1) 1 large brandy snifter, preheated

(2) 10 ounces medium roast brewed coffee

(3) 1 1/2 jiggers Amaretto liqueur

(4) 1/4 cup lightly whipped coffee

(5) 1/2 teaspoon toasted, sliced almonds (optional)

Method...
Pour hot coffee in the heated brandy snifter and stir in the liqueur. Top with whipped cream and almonds, if desired.
Serves one
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Chocolate Pudding

Ingredients...

(1) 100 gms Cooking chocolate

(2) 2 Packets of biscuits

(3) 1 tsp Coffee powder

(4) 200 gms Fresh cream

(5) 1/2 Cup of hot water

Method...

1. Break the chocolate into small pieces.

2. Heat the cream. Add chocolate pieces and stir continuously till the chocolate gets
melted.

3.Dip the biscuits in coffee water and then arrange them in a serving tray.

4.Pour the chocolate sauce on biscuits and spread in the form of a layer.

5. Now again arrange biscuits over this layer. Repeat the process for 3 layers.

6.Keep in refrigerator for about an hour.

7. Cut into small pieces.

8.Chocolate Pudding is ready to serve.

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Chocolate Mousse Pie

Ingredients...

(1) 2 Packages chocolate pudding mix

(2) 3 Cups nonfat milk

(3) 3 tbsp Sugar

(4) 1/4 Cup prune puree

(5) 1 1/2 Cups cool whip

(6) 1 1/4 Cups graham cracker crumbs

Method...

1. Coat a pie plate with cooking spray.

2. Heat oven to 375 degrees F.

3. Mix sugar and cracker crumbs in a large bowl.

4. Blend prune puree with pastry blender until it looks similar to coarse crumbs.

5. Press the mixture into coated pie plate.

6.Bake it for about 15 minutes and then cool on rack.

7.Take milk in a large bowl and add chocolate pudding mix.

8.Whisk the mixture for 2 minutes.

9. Fold gently 1 cup of whipped topping.

10.Transfer it to the prepared shell.

11. Chill for about 2 hours.

12. Chocolate Mousse Pie is ready.

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Pumpkin-Coconut Ice Cream

Ingredients....

(1) 4 egg yolks

(2) 1/4 cup dark brown sugar

(3) 1 teaspoon salt

(4) 1 teaspoon ginger

(5) 1/2 teaspoon cinnamon

(6) 1/2 teaspoon nutmeg

(7) 1/4 teaspoon ground cloves

(8) 1 cup pumpkin puree1 can coconut cream (not coconut milk - Coco Lopez, found with the drink mixers)

(9) 1 cup cream

(10) 1 cup half and half (or whole milk)

Method...

Whisk the egg yolks in a medium saucepan with sugar, salt and spices. Whip them until yellow and lightened in texture and volume. Whisk in the pumpkin.
Stir in the can of Coco Lopez. Add to the yolks. Whisk thoroughly then whisk in cream and half/half.
Put over medium low heat and cook, stirring constantly, for 10-15 minutes. Do not let it boil. Stir until temperature is 175-180ºF. Remove from heat and strain into a bowl.
Refrigerate for four hours or overnight, then freeze in your ice cream maker. Store for up to two weeks, tightly covered with a double layer of plastic wrap or foil underneath the lid of the container.
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Cinnamon ice cream

Ingredients....

(1) 3 cups heavy cream
(2) 1 1/2 cups whole milk
(3) 2 vanilla beans, split lengthwise
(4) 1 cup plus 2 tablespoons sugar

(5) 6 egg yolks
(6) 2 1/2 teaspoon cinnamon

Method...

Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans. Bring just to simmer. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 min. (do not boil). Strain into large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours.
Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to a covered container and freeze until firm. (Can be made 3 days ahead. Keep frozen).
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Brown Bread Ice Cream

Ingredients...

(1) 6oz (175g) brown breadcrumbs,

(2) 1 pint (600ml) single/light cream,

(3) 2 large eggs (separated),

(4) 4oz (100g) caster sugar,

(5) 1/2 teaspoon vanilla extract.

Method...

In a medium hot oven, bake/brown the breadcrumbs in a roasting tin for approx 10 to 15 mins, turning often. Make a custard base using 1/2 pint (300ml) of the cream along with the sugar and egg yolks (if you're unfamiliar with making a custard base see the guideline method in vanilla ice cream recipe) and leave to cool. When the mixture is cold, stir in the breadcrumbs, vanilla extract and rest of the cream and then transfer the complete mixture into an ice cream maker. Freeze following the manufacturer's instructions BUT just as it's starting to freeze whisk the egg whites until fluffy and add to the mixture, thereafter continuing the freezing process.

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Toffee Ice Cream Recipe

Ingredients....
(1) 1 unopened tin of condensed milk
NOTE: This is to make the toffee. You will need to gently simmer the unopened tin in a pan of water for approx 3 hours and then leave to cool before starting to make your toffee ice cream. Do NOT open the tin until cooled.
(2) 1/2 pint (250ml) double (heavy) cream,
(3) 1/2 pint (250ml) milk,
(4) 4 egg yolks,
(5) 4oz (100g) caster sugar

Method...

Put the milk into a saucepan and scald it (bring slowly to boiling point). In a separate bowl, beat and mix the egg yolks and caster sugar together until thick and then stir in the cooled 'toffee'. Pour into this bowl the hot milk and stir well until smooth, then pour the mixture back into the saucepan and gently heat it, keeping stirring until the custard thickens.

IMPORTANT: DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.

When you test the mixture over the back of your spoon and it forms a film then it's time to remove the saucepan from the heat and let the mixture cool thoroughly.

Transfer the cooled mixture into an ice cream maker. and follow the manufacturer's instructions.

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Stem Ginger Ice Cream

Ingredients...

(1) 1/2 pint (250 ml) double (heavy) cream,

(2) 1/4 pint (125 ml) water,

(3) 3 oz (75mg) caster sugar,

(4) 3 egg yolks,

(5) 3 oz (75mg) finely chopped stem ginger,

(6) 1 tablespoon of syrup from the ginger jar.

Method...

Place the sugar and water into a saucepan and slowly heat until the sugar has dissolved (using a low heat is essential in this process). When dissolved, increase the heat and bring to boiling point, then actually boil the mixture for 2-3 minutes. Remove the pan from the heat, allow the mixture to cool a little and then pour onto the egg yolks whilst whisking as pouring. Whisk until the mixture is like a mousse in texture.
Separately whip the double (heavy) cream until thick (not stiff) and then fold the chopped stem ginger into it. Take this ginger/cream and slowly fold it into the ginger syrup mixture. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

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Nougat Ice Cream Recipe

Ingredients...
(1) 1/2 pint (250ml) double (heavy) cream,
(2) 1/2 pint (250ml) milk,
(3) 4 egg yolks,
(4) 4oz (100g) sugar or caster sugar,
(5) 2 teaspoons vanilla extract,
(6) 1/2 teaspoon almond extract

Mixture of chopped nuts made up from:
(1) 1/4 cup pistachio nuts,
(2) 1/4 cup almonds,
(3) 1/4 cup walnuts

Method...

First of all you need to make a custard base using themilk, egg yolks and sugar. Here's how.
Whilst the custard base is cooling, whip the cream until stiff and separately beat the egg whites until stiff. Stir the stiffened cream and egg whites into your cooled custard. Then stir in the vanilla and almond extracts and the chopped nuts.
Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

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Pistachio Ice Cream

Ingredients...

(1) 2/3 Cup unsalted, shelled pistachios
(2) 1 Egg
(3) 1 Cup milk
(4) 3/4 Cup sugar
(5) 2 Cups whipping cream
(6) 1 Tsp vanilla extract
(7) 1/4 Tsp almond extract

Method...

In blender or processor, combine nuts, egg and milk. Blend until nuts are finely chopped.
Mix in remaining ingredients.
Freeze according to manufacturer's instructions.

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Chocolate Frozen Yogurt

Ingredients...

(1) 2 Ounces chocolate chips

(2) 1 Cup plain yogurt

(3) 2 tsp Cornstarch

(3) 3/4 Cup sugar

(4) 1 tsp Vanilla extract

(5) 12 Ounces low fat milk

Method...

• Mix sugar and cornstarch in a medium saucepan.

• Pour the evaporated milk.

• Simmer over medium heat and stir until it turns thick and bubbly.

• Remove and cool till lukewarm.

• Add yogurt and vanilla.

• Keep in refrigerator until cold.

• Melt the chocolate.

• Pour it gradually into yogurt mixture. Stir it gently.

• Freeze the mixture in ice-cream maker.

• Chocolate Frozen Yogurt is ready.

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Chocolate Cupcakes

Ingredients...

(1) 1/2 Cup cocoa powder

(2) 1 Egg

(3) 1 tbsp Oil

(4) 1 tsp Vanilla extract

(5) 1 1/3 Cups flour

(6) 1 1/2 tsp Baking powder

(7) 1 1/2 tsp Baking soda

(8) 1/2 tsp Salt

(9) 3/4 Cup dark brown sugar

(10) 2/3 Cup skim milk

(11) 1/4 Cup apple sauce

(12) Sugar

Method...

• Heat oven to 350 degree F.

• Take paper liners and line 12 muffin cups.

• Mix cocoa, flour, soda, baking powder and salt.

• Beat the ingredients for few minutes until combined.

• Add milk to the flour mixture alternately until just combined.

• Pour this preparation into muffin cups.

• Bake it for about 20 minutes.

• Remove and cool on wire rack for half an hour.

• Chocolate Cupcakes are ready.

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Chocolate Chiffon Cake

Ingredients...

(1) 1/2 Cup baking cocoa

(2) 2 Squares chocolate, unsweetened and melted

(3) 1-3/4 Cups cake flour

(4) 1-3/4 Cups sugar

(5) 1/3 Cup butter or margarine

(6) 1 tbsp Chopped nuts

(7) 7 Eggs, separated

(8) 1/2 Cup vegetable oil

(9) 3/4 Cup boiling water

(10) 2 tsp Vanilla extract

(11) 1-1/2 tsp Baking soda

(12) 1/4 tsp Cream of tartar

(13) 2 Cps confectioners' sugar

(14) 1-1/2 tsp Vanilla extract

(15) 1 tsp Salt

(16) 3 tbsp Hot water

Method...

• In a medium bowl, add cocoa and water until smooth; and allow it to cool for twenty minutes.

• In a mixing bowl, combine sugar, baking soda, flour and salt. Add vanilla, egg yolks, oil and cocoa mixture; beat until smooth and blends well.

• In a different mixing bowl, beat egg whites and 1/4 cream of tartar; now fold into egg yolk mixture.

• Pour into a tube pan and bake at 325 degrees F for an hour. Remove cake from the pan.

• For the purpose of icing, in a medium saucepan melt butter. After removing from the heat; stir in chocolate, sugar and vanilla.

• Make it sure to stir in enough water until desired consistency comes; drizzle over cake. Sprinkle with nuts.

• Serve.

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Chocolate Cake

Ingredients...

(1) 1/4 Cup unsweetened cocoa powder

(2) 1-1/2 Cup all-purpose flour

(3) 1 tbsp Vinegar

(4) 1 tsp Vanilla

(5) 1 Cup sugar

(6) 1 tsp Soda

(7) 1/2 tsp Salt

(8) 1/3 Cup oil

(9) 1 Cup water

Method...

• Mix together all dry ingredients in a bowl.

• Mix liquid ingredients in a separate bowl and combine it with dry ingredients.

• Stir the mixture with a wire whisk until well mixed.

• Grease an eight-inch baking pan. •

Pour the prepared mixture into the pan.

• Bake for about 45 minutes at 350 degree F.

• Top with ice cream and serve.

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Orange Chocolate Chip Muffins

Ingredients...

(1) 1-1/2 cup flour

(2) 1/2 cup sugar

(3) 2 tsp baking soda

(4) 3/4 cup semi-sweet chocolate chips

(5) 1/2 tsp salt

(6) 1/2 cup milk

(7) 1/4 cup oil

(8) 1 egg

(9) 2 oranges

Method...

1.Grate the orange's to make about 2 tsp's of grated orange rinds.

2.Set oven to 400 F. This recipe will make 1 dozen medium size cupcakes. Large cupcake forms may only yield 8. If you're using a cupcake pan grease it, or use paper cupcake cups for less fuss.

3.Sift and mix the flour, sugar, baking powder and salt. Beat the egg and add to the dry ingredients. Add the milk and oil and mix lightly. Add the grated orange rinds and chocolate chips. Fill each muffin mold 1/2 to 2/3 full. Place in oven and back for approximately 20 to 25 minutes.

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CHOCOLATE ZUCCHINI

Ingredients...

(1) 3 eggs

(2) 2 cups sugar

(3) 1 cup salad oil

(4) 3 tsp. vanilla

(5) 2 bars unsweetened chocolate

(6) 2 cups grated zucchini

(7) 3 cups flour

(8) 1 tsp. salt

(9) 1 tsp. cinnamon

(10) 1/4 tsp. baking powder

(11) 1 tsp. soda

(12) 1 cup coarsely chopped almonds

Method...

Beat eggs well. Beat in sugar and oil. Melt chocolate and stir in with vanilla and zucchini. Sift dry ingredients and add to mixture together with almonds. Spoon into 2 loaf pans well oiled or greased and floured. Bake at 350 degrees for 1 hour or until done.

Cool in pans 15 to 20 minutes. Turn onto racks.

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Chocolate Brownies

Ingredients...

(1) 1/2 Cup cocoa

(2) 1/2 Cup flour

(3) 2 tbsp Canola oil

(4) 4 tbsp Prune puree

(5) 4 Egg whites

(6) 1/2 Cup sugar

(7) 1/2 Cup light brown sugar

(8) 2 tsp Vanilla

(9) 1/2 tsp Baking powder

Method...

• Coat a baking pan with cooking spray.

• Heat oven to 350 degree.

• Combine cocoa, baking powder and flour in a small bowl.

• Stir prune puree, brown sugar, sugar and oil in a medium bowl.

• Add vanilla and egg whites.

• Slowly blend cocoa mixture.

• Transfer into baking pan and bake for about 20 minutes.

• Sprinkle with sugar.

• Chocolate Brownies are ready.

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Green Tea Ice Cream

Ingredients...

(1) 2 egg yolks,

(2) 2 tablespoons dry green tea,

(3) 1 tablespoon sugar,

(4) 1/2 vanilla pod,

(5) 1 1/4 cups double (heavy) cream,

(6) 1/4 cup caster sugar,

(7) 1 1/4 cups milk,

(8) 2 tablespoons boiling water

Method...

Take the dry green tea and soak in boiling water with the tablespoon of sugar for 10-12 minutes. Into a saucepan put the vanilla pod and milk and gently bring to the boil then pour this over the tea. Leave to stand for 5 or 6 minutes. Beat the egg yolks with the 1/4 cup caster sugar in a separate bowl and then strain the milk mixture into it. Transfer to a saucepan and gently heat, stirring all the time, until the mixture is thick. Leave to cool. Whip the double (heavy) cream and fold into the cooled tea mixture. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

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Banana Ice Cream

Ingredients...

(1) 3/4 pint (375ml) milk or cream or a mixture of both (according to taste),

(2) 4oz (100g) sugar,

(3) 3 ripe bananas (to purée)

Method...

Purée the bananas place in a mixing bowl. Pour in the milk/cream and sugar, mixing in well as you do so. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.

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Chocolate Cookies

Ingredients...

(1) 1 Pound semisweet chocolate
(2) 1-1/2 Cups packed brown sugar

(3) 2 tsp Vanilla extract

(4) 1/2 Cup Dutch process cocoa powder
(5) 2 Cups all-purpose flour
(6) 2 tsp Baking powder
(7) 10 tbsp butter
(8) 2 tsp Instant coffee granules
(9) 4 Eggs
(10) 1/2 Cup white sugar
(11) 1 tsp Salt

Method...

• Melt chocolate in the microwave, stir until smooth.
• Sift together baking powder, flour, cocoa and salt; set aside.
• In a bowl, cream butter with brown sugar and white sugar until smooth.
• Beat in eggs taking one at a time, then stir in vanilla and coffee crystals until well blended.
• Using a wooden spoon, stir in melted chocolate. Then stir in the dry ingredients until it blends well.
• Cover, and allow it to stand for half an hour.
• Preheat the oven to 350 degrees F.
• Place two cookie sheets with parchment paper.
• Roll dough into walnut sized balls onto the prepared cookie sheets.
• Then, it bake it for ten minutes in the preheated oven. Cookies will still be very soft because of the chocolate.
• Let the cookies cool for ten minutes before transferring to wire racks to cool completely.

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Chocolate Amaretto

Ingredients...

(1) 1 cup sugar

(2) 2 eggs

(3) 1/2 cup unsalted butter melted

(4) 1/2 cup flour

(5) 1/3 cup cocoa

(6) 1/4 cup ground Almonds

(7) 2 tbs Amaretto or 1/2 tsp almond extract

Method...

1.Preheat oven to 325 F and butter a 8" square baking pan.

2.Beat the butter and sugar in a bowl until creamy. Add the eggs, flour and cocoa and beat until well mixed. Stir in the Amaretto (or Almond extract) and the ground Almonds.

3.Pour into the baking pan and bake for 35 to 40 minutes. Let cool in pan then cut into bite size squares

Start fire in fire place before serving.

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