Peach Coffee-Cream Pie Coffee Drops Hermits Old Time
Molasses Coffee Cookies Bourbon Baked Beans Ham With Red Eye
Gravy Hawaiian Coffee Sauce Wake 'er Up Spareribs Coffee Nog
Peach Coffee-Cream Pie
2 tsp. instant coffee 1 pkg. vanilla pudding 1 1/4 cup milk
1/2 c. whip cream 2 egg yolks 1 Tbsp. butter or margarine 4
fresh peaches, sliced juice of 1/2 lemon 9-inch pie shell
2 egg whites
2/4 tsp. cream of tartar
3/4 cup sugar
Heat oven to 400 degrees. Add instant coffee to pudding mix.
Stir in milk and cream. Cook over medium heat just until
boiling. Beat egg yolks. Add at least half of the hot
mixture gradually to egg yolks. Return to saucepan, add
butter and heat, stirring rapidly until mixture becomes a
full boil. Remove from heat and cool. Brush the peach slices
with lemon juice. Put in bottom of pie shell. Spoon filling
over top. Beat egg whites and cream of tartar until frothy.
Add sugar gradually, beating well between additions and
continue to beat until stiff and glossy. Spread the meringue
over filling. Bake 8 to 10 minutes until meringue is
slightly browned. Cool. Serve with Ice Cream.
Coffee Drops
1 egg
4/2 cup sugar
5/2 cup shortening
6/2 cup coffee
7/4 cup molasses 2 cup flour 1 tsp. baking soda
8/4 tsp. cloves
9/4 tsp. cinnamon
10/4 tsp. salt
Beat egg, sugar, shortening, coffee and molasses until
creamy. Sift flour, soda, cinnamon and salt. Add cloves.
Drop from tablespoon onto lightly greased cookie sheet. Bake
at 375 degrees for 12 to 15 minutes.
Hermits
11/4 cup shortening 1 1/2 cup brown sugar 2 eggs, beaten
12/3 cup strong coffee, cooled 3 cup sifted flour 1 tsp.
baking soda
13/2 tsp. salt 1 tsp. nutmeg 1 tsp. cinnamon 1 cup chopped
walnuts 2 cup raisins
Cream shortening to fluffy. Gradually beat in sugar, eggs
and coffee. In separate bowl, sift together flour, soda,
salt and spices. Toss with raisins and walnuts. Add flour
mixture to shortening mixture. Blend well. Drop by teaspoon
onto lightly greased cookie sheet. Bake 10 to 12 minutes in
400 degrees preheated oven.
Old Time Molasses Coffee Cookies
1 cup shortening
14/2 tsp. salt 3 tsp. baking soda 2 tsp. ginger 2 tsp.
cinnamon 1 tsp. cloves 1 cup sugar 1 cup molasses 1 egg 4
3/4 cup flour
15/3 cup cold coffee
Mix all together. Drop on cookie sheet and bake at 375
degrees for 10 minutes.
Bourbon Baked Beans
3 cans baked beans
16/4 cup bourbon
17/4 cup strong coffee 5 pineapple slices, cut in half
About 3 hours before serving, pour beans and bourbon into
2-quart casserole. Cover and let stand about 1 hour. Remove
cover; bake 1 hour at 350 degrees. Remove from oven; arrange
pineapple around edge. Return to oven until pineapple brown
aprox. 15 minutes.
Ham With Red Eye Gravy
1 thick slice ham about 1/2 inch thick heavy iron skillet a
dab of shortening 1 1/2 cup hot coffee
Score ham fat so it won't curl up. Put in hot skillet and
brown on both sides until done. Take out and pour in hot
coffee; Papa's easy gravy. Serve with hot grits.
Hawaiian Coffee Sauce
18/2 cup butter
19/2 cup brown sugar 3 Tbsp. flour
20/4 cup milk 1 cup strong hot coffee
21/4 dark corn syrup 2 tsp. vanilla 1 cup whip cream
Melt butter blend in sugar and flour. Add milk, coffee and
syrup. Cook, stirring constantly, until thick and smooth.
Cool. Add vanilla and fold in whip cream. Place in covered
container and store in refrigerator for up to three days.
Serve over coffee ice cream, cakes or puddings. Makes
about 5 cups.
Wake 'er Up Spareribs
Cut 4 to 5 pounds spareribs into serving portions (about 3-4
inch wedges) Place 1 layer deep in large shallow pan. Brush
with Wake 'er Up Barbecue Sauce and marinate for several
hours. Cook uncovered in a 350 degrees oven 1 hour. About 30
minutes before serving, place them meaty side down on the
grill over hot coals brushing with sauce and turning
constantly.
Wake 'er Up Barbecue Sauce
1 cup double strength coffee
22/2 cup. light molasses
23/2 cup sugar 2 Tbsp. Worcestershire sauce 1 cup
cider vinegar
24/4 cup prepared mustard
25/4 cup Ketchup
a few drops of Tabasco sauce Combine ingredients and heat,
stirring until well blended.
Coffee Nog
2 cups Egg Nog shot of espresso or 1/2 cup very strong
coffee Whip Cream 1 tsp. Cinnamon
26/2 tsp. Nutmeg
In 1 quart saucepan heat Egg Nog until very hot but not
boiling. Add coffee to two oversized mugs. Pour Egg Nog into
coffee top with Whip Cream, Cinnamon and Nutmeg.
from me to you [email hidden] Linda in Tennessee
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