Coffee Lorange Recipes

Steps:

• Place the chocolate chips in a blender. Crack in the eggs, and then add the orange liqueur and salt. Pulse until the chocolate chips are partially pulverized, 5 to 7 times.
• With the blender running, carefully pour in the coffee in a steady stream through the small opening in the lid. The coffee will melt the chocolate and turn it into a smooth mixture. Turn off the blender when the mixture is very smooth. Pour the mixture into small mason jars, pretty wine glasses or demitasse cups.
• Place the jars on a tray and refrigerate them until firm, at least 2 or 3 hours. Yum!
• Whip the cream with the sugar and generously plop it onto the top of each glass. Cut a strip of orange peel, cut into strips and decorate with the orange peel twists.

Steps:

• 1. Place the coffee grounds inside paper filled (brewing) basket.
• 2. Sprinkle the orange zest over the coffee grounds.
• 3. Adjust brewing basket to fit inside the coffee maker.
• 4. Add the chocolate syrup to the empty coffee pot of the coffee maker.
• 5. Pour the cold water inside the coffee maker, and start brewing the coffee.
• 6. When brewing is completed, add the orange extract to the coffee pot. Stir the chocolate/coffee mixture, until it's well blended. (At this point, I add my coffee to a mug, and heat it up a bit more in the microwave.)
• 7. Stir coffee, then top it with a dollop or two of Reddi Wip or Cool Whip.
• 8. Sprinkle the cinnamon on top of the Reddi Wip or Cool Whip. And enjoy your coffee.

Steps:

• In a small bowl, combine all ingredients until well blended.
• To hot water in a mug, add 1 or 2 teaspoons of mix and stir.
• Store mix in air tight container,.

Steps:

• Heat the oven to 350 degrees F. Beat the sugar and butter together until creamy. Beat in the eggs. Sift the flour and baking powder over the mixture and fold them in lightly.
• Grate the zest of the orange and squeeze out the juice. Stir zest, juice, and Cointreau into the batter. Then grease a 5-cup bread pan and spoon in the batter. Knock the pan against the countertop to settle the contents. Bake for about 50 minutes, until the cake is firm but bouncy to the touch and the blade of a knife inserted into it comes out clean. Leave it to cool for 10 to 15 minutes, then unmold onto a dish.
• Meanwhile, prepare the glazing. In a small saucepan, gently warm the orange juice and Cointreau. Stir in the confectioners' sugar.
• Using a pastry brush, paint the glaze over the cake--some of the glaze will seep in, the rest will form a light crust. Serve cold.

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 9-in. square baking dish. For topping, combine sugar and cinnamon; sprinkle over batter. Drizzle with butter. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Wash and dry the orange thoroughly.
• Using the sharp end of a paring knife, prick the skin of the orange all over.
• Insert the 44 coffee beans into the orange.
• Place the orange in a 1 1/2 quart canning jar.
• Add the sugar cubes and vodka.
• Close the lid making sure the cover is tight.
• Turn the jar upside down.
• Shake for at least a minute or two to help dissolve the sugar.
• Store in a cool, dry spot away from the heat and moisture of a kitchen.
• Each day, shake the jar until the sugar is totally dissolved.
• Allow to set for the entire 44 days until the vodka turns to a pale lovely orange color and has a coffee-orange fragrance.
• To use, remove the orange and coffee beans. Strain the liquid through a fine-meshed sieve into pretty clear bottles or a clear glass decanter.
• Serve in small liqueur glasses at room temperature or slightly chilled. You can also add it to white wine. Makes a nice accompaniment to winter fruit or fruit compotes or alone as an after-dinner drink.