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  1. #11
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    Nov 2013
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    30
    I also use coffee as my marinade (rub) for meat and I guess this made the dishes for delectable.

  2. #12
    Senior Member
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    Jan 2017
    Location
    South Eastern USA
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    Quote Originally Posted by champagnesyrup View Post
    I also use coffee as my marinade (rub) for meat and I guess this made the dishes for delectable.
    That sounds pretty awesome!
    "There's coffee in that nebula."- Katherine Janeway

  3. #13
    Junior Member
    Join Date
    Apr 2017
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    6
    I'm not able to give a link, but peppermint patty coffee, if you Google it, gives you some recipes to use. It's so good!

  4. #14
    Junior Member
    Join Date
    Oct 2017
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    1
    What do you think about the following recipe: You can intensify your hair colour using coffee rinse or grape Kool-Aid to tone down brassiness? Ive read an interesting article about "Homemade Hair/Mask Recipes" and I would like to try it out.

  5. #15
    Junior Member
    Join Date
    Oct 2017
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    14
    Quote Originally Posted by NarcisaShepherd View Post
    Coffee Caramel Custard

    Ingredients:

    400mls full fat milk
    4 espresso coffees
    a small carton of double cream
    80g espresso coffee beans
    pinch of salt
    1/2 tsp vanilla extract
    120g granulated sugar
    3 whole eggs
    4 egg yolks
    75g caster sugar


    Note: you will need 4 large dariole molds of approx. 175ml

    Instructions:

    1) Preheat the oven to 150C/gas mark 2.
    2) Pour the milk into a measuring jug and add the 4 espresso coffees. Now top up this mixture with double cream until it reaches 600mls.
    3) Pour into a stainless steel pan and add the coffee beans and salt. Warm together, occasionally stirring, until just below simmering point, and add the vanilla extract.
    4) Switch off the heat, cover with a lid and leave to infuse for at least 2 hours
    5) Now to make the caramel, put the granulated sugar in a solid-based saucepan and add 3-4 tablespoons of water. Bring to a simmer and cook slowly until the sugar has become a richly coloured caramel (using a light coloured pan helps you to see the colour of the caramel developing); take care during the final stages, so as not to burn it.
    6) Pour into the base of the dariole molds, dividing the caramel between them. Leave to cool.
    7) Put the eggs, yolks and caster sugar into a roomy bowl, whisk together lightly and then strain over the coffee-infused milk [discard the exhausted beans].
    Gently whisk together [not vigorously] until well blended. Remove any froth with a piece of kitchen paper, then ladle the mixture into the caramel-lined molds and fill to the brim.
    9) Place them in a deep roasting tin and fill with tap-hot water, so that it rises up the outside of the molds by about three-quarters.
    10) Carefully slide the tin into the oven and loosely lay a tent of tin foil over the surface of the molds, but do not secure it down. Bake in the oven until the custards are set; about 40-45 minutes. To check, lightly press a finger on the surface, or give them a little shake: they should wobble.
    11) Remove from the oven, take out from the roasting tin and leave to cool. When quite cold, cover each custard with a small sheet of clingfilm and put in the fridge for at least three hours.
    12) To unmold, run a small knife around the edge of the custard and upend onto individual, shallow dishes. Eat with a teaspoon - and with great pleasure.
    Wow! I'm trying to imagine this. Can you share a picture?

  6. #16
    Junior Member
    Join Date
    Dec 2017
    Posts
    16
    Quote Originally Posted by Lizza254 View Post
    I've been wanting to learn some recipes that includes coffee in it. I've tried coffee cup cakes. Could anyone help me with any other recipes you know.
    I am trying to give you good recipe that you love it:

    Double-Chocolate Bundt Cake with Ganache Glaze


    Many Bundt cakes are heavy and buttery, but this one is surprisingly light and incredibly moist under its silky chocolate glaze. Strong-brewed coffee in the batter intensifies the chocolate flavor while cutting the sweetness.

    How to Make It
    Step 1
    Preheat the oven to 350. Spray a 12-cup Bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.


    Step 2
    In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.


    Step 3
    Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.


    Step 4
    In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.


    Step 5
    Pour the ganache over the cooled cake.Let the cake stand until the glaze is set, at least 30 minutes, before serving.

 

 
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