Coffee Deserts Recipes

Coffee Syrup	Ingredients for Coffee Syrup 1 cup ground coffee 1 cup sugar 3 cups water Instructions Boil the sugar and water together for about 5 minutes. Pour over the ground coffee. Let stand until cool and strain. This syrup can be used in making milk shake, milk nog and other milk beverages where coffee flavor is desired.
Blackberry Summer Dream by Audrey Crothers	1 package frozen blackberries (10 oz) 1/2 cup extra fine granulated sugar 1/2 cup Water (spring water is best) 9 cups cold coffee (darker roast brewed drip style) 1 pint Half-and-half 1 cup sweetened whipped cream (or CoolWhip) 9 whole blackberries Put frozen blackberries in a blender with the sugar and water and puree. Strain mixture into a large mixing bowl. Add the 9 cups of coffee and the pint of half-and-half. Blend well. Pour or spoon into 12-ounce glasses partially filled with crushed ice. Top with whipped cream and whole blackberries. This one is delicious!
Coffee Cookies by Mari Laura Skjelvik	Ingredients 5 1/2 oz butter 5 oz sugar 2oz chopped hazelnuts 1 egg 1 teaspoon vanilla 1 1/4 cup flour 1 teaspoon baking soda 1/2 cup coffee or espresso 1 square bar or 2 oz of plain dark chocolate Directions Preheat your oven to 350 degrees farenheit. Mix suger and butter until smooth in a food processor. Add additional dry ingedients and mix thoroughly. Add the egg, flour, vanilla extract and baking soda. Then add the coffee, nuts, and chocolate. Drop or put the dough with a spoon onto baking paper or greesed cooking sheet. Be sure to leave enough room on the cookie sheet, as they tend to spread out . Cool on a cooling rack
Coffee Ice Cream by Rick Bartosh	Ingredients 3 cups light cream 1 3/4 cups sugar 3 beaten eggs 1/2 tsp. salt 1 1/2 tsp. vanilla 1/4 cup rum or Kahluá 1/2 cup cold strong coffee 1 cup heavy whipping cream Heat and Beat, then Chill Scald light cream while blending in sugar. Add slowly over beaten eggs and blend thoroughly. Cook while stirring on top of a double boiler until thickened, and chill. Add coffee Next add the cooled coffee, salt, and whipping cream. Ice Cream Machine With either electric or hand-operated ice cream freezer, use churning instruction with the freezer. Begin churning in the freezer. When almost frozen, add vanilla and Kahluá. The finished ice cream will be of a soft-serve consistency until hardened in a freezer. Options You may omit the Kahluá and try a flavored coffee in this recipe.
Tarratoga Torte	Ingredients Base: 3 egg whites 1 cup of castor sugar 1 teaspoon of baking powder 1 cup of finely chopped pecans or walnuts 2-3 teaspoons of very finely ground coffee (pulverised) 14 Sao biscuits finely crushed Topping & Filling: 1.5 cups of thick (double) cream 1-2 teaspoons of castor sugar to taste 2-3 tablespoons maple syrup (optional) 1 small block of dark chocolate Preparation Base: Beat the egg whites until stiff and gradually add the sugar and other ingredients. Preheat oven to 190ÅC and line and grease 20cm cake tin. Spoon the mixture evenly into the tin and cook in the oven for approximately 40 minutes. Cool! Topping: Beat the cream until stiff, adding the sugar gradually. If the mixture is not sweet enough for you 3-4 teaspoons of maple syrup may be added. Decorate: Place the base on a plate and cover with the cream mixture. Grate dark chocolate generously over the cream and chill for 2 hours before serving. Delish!ƒƒespecially when served with hot coffee! Layered Coffee Mousse (Serves 8) Ingredients 1 cup strong black coffee (cold) 300g/10oz smooth creamed cottage cheese Half cup of vanilla sugar 1 cup thickened cream, whipped 3 tbspns choc bits or grated chocolate 2 egg whites 8 - 10 savoiardi (sponge finger) biscuits Preparation Blend about one third of the coffee with the creamed cottage cheese and vanilla sugar. Fold in whipped cream and about two thirds of the chocolate. Beat the egg whites until stiff and fold in the coffee/cream/cheese mixture to make a mousse. Pour the remaining coffee into a deep plate and dip each biscuit briefly into the coffee. Spoon about one quarter of the mousse into a glass serving bowl and cover with about half of the biscuits, add the remaining mousse and top with the rest of the biscuits. Sprinkle the top with the remaining chocolate, and serve at once.
Coffee Fudge (Makes 18)	Ingredients half a cup black coffee 225gms butter 900gms sugar one cup condensed milk 50gms sultanas chopped Preparation: Put all Ingredients except sultanas into a large saucepan and stir gently over low heat until sugar dissolves. Bring to the boil and stir occasionally, until a teaspoon of fudge dropped into a cup of cold water will form a soft ball. Remove from heat and dip base of pan into cold water for a few minutes to cool contents, then beat with a wooden spoon until the mixture thickens but will just pour from the pan. Quickly mix in the sultanas and pour into a greased pan to a depth of 3 to 5cms. Allow to set and then cut into squares.
Kahlua Prunes	Ingredients 450gms Demerara sugar half to one cup cold black coffee 450gms pitted prunes 400mls Kahlua 100mls Vodka Preparation: Place coffee and Demerara sugar into a saucepan and bring to the boil whilst constantly stirring. Reduce heat and simmer for a further 5 minutes. Add prunes and simmer for about 40 minutes. Remove prunes from liquid and put them into small sterilized jars. In another container add the vodka to the Kahlua, and pour over the prunes, half filling the jars, then top up each jar with the prune syrup and seal the jars. The Kahlua Prunes can be served in a day or two as a delicious dessert, especially with cream or ice cream, or they will keep for some months in the jars.
Great Infusions Barista CoffeeCup Cookie (by Sebastian Little)	These are adult cookies - not too sweet and with a mellow coffee flavor. The chocolate chip cookie forms a crispy cup for a moist coffee filling. Ingredients 1.5 cups all purpose flour .5 teaspoon baking soda .25 teaspoon salt 2/3 cup softened unsalted butter 2/3 cup sugar 1 egg 1.5 teaspoon vanilla 1 shot of strong 'ristretto' espresso 1 cup semi sweet chocolate chunks Step-By-Step Pre-heat 350f oven and butter cookie pan. Sift flour, salt and baking soda. Mix sugar and butter to a fluffy paste, add egg & vanilla, mix well. Combine with flour mix. Seperate out about 1/5 of the dough and pour a fresh ristretto espresso shot into the smaller portion (mix well - make sure it does not get too liquidy). In the larger bowl - add broken up semi-sweet dark chocolate and mix. Form cups with the chocolate chip cookie dough and fill with the coffee filling. Leave room around the cookies as they do tend to expand. Bake till done - about 10 to 15 minutes. 'Cup' should be crisp but not hard, filling will be moist. Sprinkle fine coffee grounds and unsweetened coco powder over top.