May 2013

Almond Coffee Cream

2 teaspoons coffee, finely ground to a powder
¼ cup skim milk
2 egg whites
½ teaspoon salt
low-calorie sugar substitute (equal to ¼ cup sugar)
1/8 teaspoon almond extract
¼ cup finely chopped almonds
4 ounces nondairy whipped topping, thawed

Dissolve coffee in milk and set aside.

Add the salt to the egg whites and beat until foamy. Gradually add the sugar substitute and continue to beat until the mixture forms stiff, shiny peaks. Blend in the coffee/milk mixture, almond extract, and chopped almonds. Fold in the dietetic topping.

Spoon into individual parfait glasses. Garnish with additional chopped almonds if desired. Freeze until firm.

Serves 6

Café Mexicano

4 teaspoons chocolate syrup
½ cup heavy cream
¾ teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon sugar
1-½ cups strong hot coffee

Put 1 teaspoon chocolate syrup into each of 4 coffee cups.

Combine the heavy cream, ¼ teaspoon cinnamon, nutmeg, and sugar and whip until it forms soft peaks.

Stir remaining ½ teaspoon cinnamon into the hot coffee. Divide the coffee evenly between the 4 cups and stir each to blend the coffee with the chocolate syrup.

Top each cup with the spiced whipped cream and serve immediately.

Serves 4

Coffee Alexander

1 cup cold strong coffee
1 cup coffee ice cream
2 oz. Brandy or Cognac

Pour all ingredients into a blender and blend until smooth and creamy. Serve in champagne or wine glasses. Garnish each with a coffee bean.

Serves 2

Ice Cream Parlor Mocha Sodas

½ cup hot water
8 teaspoons coffee, finely ground to a powder
2 cups milk
4 scoops chocolate ice cream
1 quart club soda
sweetened whipped cream or prepared whipped topping

Place hot water in a medium-sized pitcher. Add coffee and stir until dissolved. Stir in milk.

Place 1 scoop of ice cream in each of 4 ice cream soda glasses. Pour coffee/milk mixture equally into each glass. Fill glasses almost to brim with club soda. Top with sweetened whipping cream or prepared whipped topping.

Serves 4

Profiterols with Coffee Rum Sauce

The Puffs:

1 cup butter
1/8 teaspoon salt
2 cups boiling water
2 cups all purpose flour
8 eggs

Preheat oven to 400 degrees F.

Bring the water to a boil in a medium-sized, sauce pan. Add salt and butter and stir until the butter has melted. Reduce the heat. Add the flour and beat the mixture until it comes away from the sides of the pan and forms a smooth ball in the center.

Remove from heat and add eggs, one at a time, beating well. Using a dessert spoon, shape the puffs and place them on a lightly greased cookie sheet.

Bake at 400 degrees F for 8 minutes, then reduce heat to 350 degrees F and bake for an additional 10-12 minutes.

Remove puffs from the oven and let cool. Slice off the top of each puff and fill the cavity with cream.

Arrange puffs in the shape of a pyramid. Pour Coffee Rum Sauce over them and serve.

Serves 8

The Cream:

2 cups heavy cream, whipped
4 tablespoons strong cold coffee
sugar to taste

Slowly add the cold coffee to the whipped cream, and fold in well. Sweeten to taste.

Coffee Rum Sauce:

1 cup sugar
1-½ cups (12 oz) strong coffee
2 tablespoons cornstarch
3 tablespoons cold coffee
2 tablespoons butter
2 tablespoons rum

Slowly melt sugar in a saucepan over low heat, stirring constantly. Gradually add strong coffee, continuing to stir constantly until the sugar is completely dissolved. In a small bowl stir the cornstarch into the cold coffee and combine with heated mixture. Cook combined ingredients until they boil and thicken. Remove from heat. Add butter and rum. Stir until butter melts. Let cool to room temperature.