COFFEE-GLAZED NUTS
Make and share this Coffee-Glazed Nuts recipe from Food.com.
Provided by Pinay0618
Categories Lunch/Snacks
Time 27m
Yield 3 cups
Number Of Ingredients 6
Steps:
- PREHEAT oven to 350°F Line baking sheet with foil.
- COMBINE water and coffee granules in medium saucepan; stir until dissolved. Stir in sugar, honey and salt. Bring to a boil over medium-high heat, stirring constantly, until sugar is dissolved. Remove from heat; stir in nuts until completely coated. Spread in single layer over prepared baking sheet.
- BAKE for 5 minutes; stir. Bake for an additional 10 minutes, stirring halfway through bake time. Cool completely on baking sheet. Break into pieces; store in an airtight container. Can be made up to one week in advance.
Nutrition Facts : Calories 901.7, Fat 70.5, SaturatedFat 9.4, Sodium 1062.7, Carbohydrate 57.5, Fiber 12.3, Sugar 28.8, Protein 23.8
COFFEE GLACE
I find more often than not that my guests at a dinner party favor a light dessert after an otherwise substantial meal. Their definition of light targets the overall bulk of a dessert, not its richness or flavor. I found this worthy candidate at worldwidemart.com, it would seem to be the perfect solution & I will be trying it soon. It could hardly be easier to fix & will be lovely when combined w/a cookie &/or piece of fruit to enhance the presentation. (Time does not include time to chill in the freezer to sherbet consistency)
Provided by twissis
Categories Frozen Desserts
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine egg yolks & granulated sugar. Beat till frothy.
- Combine coffee & light cream. Whip mixture till smooth.
- Add coffee mixture to the sugar mixture & pour into ice cube tray or other freezer container. Chill till thickened to sherbet consistency.
- Serve in goblets or ramekins & garnish w/whipped cream.
Nutrition Facts : Calories 235.1, Fat 15.3, SaturatedFat 8.7, Cholesterol 183.5, Sodium 34, Carbohydrate 21.9, Sugar 19.3, Protein 3.6
COFFEE-GLAZED HAM
Make and share this coffee-glazed ham recipe from Food.com.
Provided by Macey
Categories Ham
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees.
- Have ready a shallow roasting pan fitted with a sturdy metal rack.
- Cut rind off ham to expose fat.
- Place ham on rack and cover loosely with foil.
- Bake 1 hour and 15 minutes.
- Stir glaze ingredients until coffee dissolves.
- Brush on ham.
- Bake uncovered 40 to 60 longer, brushing twice with glaze, until meat thermometer inserted in thickest part (not touching bone) registers 140 degrees.
- Let ham rest 15 minutes before slicing.
QUICK COFFEE-GLAZED DONUT
Steps:
- Fill a large wide pot with 3/4 inch of oil and heat to 360 degrees F.
- Meanwhile, whisk together the flour, granulated sugar, baking powder and salt in a large bowl. Whisk together the butter, egg and 3/4 cup of the milk in a medium bowl. Add the wet ingredient to the dry and mix with a wooden spoon until the dough comes together. Lightly flour a work surface and turn out the dough; knead a few times until it comes together,
- Divide the dough into 10 equal pieces. Roll each piece between your hands to make a ball and flatten each ball into a 3-inch-wide disk. Use your fingers to rip a hole in the center of each and gently spread each hole so that it is about 1 inch wide.
- When the oil is hot, fry the donuts in batches, turning once, until deep golden brown all over, about 3 minutes per batch. Return the oil to 360 degrees F between batches. Transfer the donuts to a paper towel-lined tray as they are cooked; cool at least 15 minutes.
- Meanwhile, warm the remaining 1/4 cup milk in a large microwave-safe bowl. Add the coffee and stir to dissolve. Add the confectioners' sugar and whisk until smooth. Add enough additional milk to make the glaze a nice coating consistency.
- Dip one side of each donut in the glaze and place on a plate. Sprinkle with the rainbow sprinkles. Serve warm or at room temperature.
CHOCOLATE DONUTS WITH COFFEE GLAZE
Provided by Molly Yeh
Time 2h5m
Yield 12 donuts
Number Of Ingredients 17
Steps:
- For the chocolate donuts: Preheat the oven to 375 degrees F.
- Spray a 12-cavity donut pan with cooking spray and set it aside.
- Whisk together the flour, granulated sugar, cocoa, salt, baking powder and baking soda in a large bowl. Whisk together the coffee, buttermilk, oil, vanilla and egg in a separate medium bowl until combined. Add the wet ingredients to the dry ingredients and mix to combine.
- Transfer the batter to a piping bag. Fill each cavity with batter until it comes about three-quarters of the way up the sides of the pan.
- Bake until a toothpick inserted into a donut comes out clean, about 12 minutes. Cool the donuts in the pan for 5 minutes, then remove to a rack and cool completely.
- For the coffee glaze: Mix together the confectioners' sugar, coffee and milk in a bowl until smooth. If it seems too thick, add more coffee little by little.
- Dip each donut halfway into the glaze, then allow excess to drip off. Sprinkle the tops with hazelnuts and sprinkles. Let set, about 30 minutes.
COFFEE-GLAZED ITALIAN DOUGHNUTS (ZEPPOLE)
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the doughnuts: In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. Bring to a rolling boil, stirring occasionally. Boil for 10 seconds. Remove the pan from the heat and add the flour. Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough. Return the pan to the heat and stir continuously for 2 minutes. Scrape the mixture into a stand mixture fitted with a paddle attachment. With the machine running on medium speed, add the eggs and egg yolk, 1 at a time until fully incorporated. Beat the mixture for 4 to 5 minutes until thick and glossy. Add the lemon zest and beat until smooth. Refrigerate the dough for 15 minutes.
- For the glaze: In a medium bowl, whisk together the cream, coffee liqueur, and espresso powder until smooth. With a wooden spoon, gradually stir in the powdered sugar until smooth. If the glaze is too thick, stir in the water, 1/4 teaspoon at a time.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.)
- Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tablespoon) of the dough into the oil. (Do not crowd the pan,) Cook for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed. Drain on paper towels. Repeat until all of the dough has been used. When the zeppole is cool enough to handle, dip the top halves in the glaze.
- Using a hand grater, grate the chocolate, if using, over serving plates. Place 3 to 4 zeppole on each plate and garnish with fresh raspberries, if using. Serve immediately.
BROWNIES WITH COFFEE GLAZE
Steps:
- Preheat oven to 325 degrees F. Butter and flour 9-by-12-inch baking pan. Line bottom of pan with parchment paper; butter and flour paper. Combine chocolate, butter, espresso and salt in top of double boiler over simmering water. Stir until chocolate melts and mixture is smooth. Cool.
- In large bowl, combine sugar, eggs and 1 teaspoon vanilla and whisk until smooth. Add melted chocolate mixture and whisk until smooth. Gently fold in flour, just until it disappears. Fold in pecans. Pour into prepared pan; smooth top.
- Bake until toothpick inserted into center comes out clean, about 35 minutes. Cool brownies on rack 1 hour.
- Whisk Kahlua, vanilla and butter in small bowl until well blended. Add powdered sugar and whisk until smooth icing forms. Spread over brownies and let set at least 1 hour before cutting.
COFFEE ANGEL FOOD CAKE
Here's an easy way to dress up a plain angel food cake mix. It tastes especially good after a heavy dinner.-Carol Brown, Clyde, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve coffee in water; add cake mix. Mix, bake and cool as directed on package. , For frosting, cream butter and sugar in a large bowl. Dissolve coffee in milk; add to the creamed mixture and beat until smooth. , Run a knife around sides and center of tube pan. Remove cake to serving plate; frost the top and sides of cake. Garnish with almonds.
Nutrition Facts : Calories 286 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 269mg sodium, Carbohydrate 53g carbohydrate (46g sugars, Fiber 0 fiber), Protein 3g protein.
COFFEE DOUGHNUTS WITH COFFEE GLAZE
A recipe for coffee cake doughnuts with a coffee glaze.
Provided by Katherine Sacks
Categories Cake Coffee Dessert Kid-Friendly Deep-Fry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 doughnuts
Number Of Ingredients 16
Steps:
- Make the doughnuts:
- Combine flour, baking powder, baking soda, and salt in a large bowl.
- Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.
- Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and coffee concentrate, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
- Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
- Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3-4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
- Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2-3 minutes.
- Make the Coffee Glaze:
- Whisk powdered sugar and coffee concentrate in a large bowl until smooth. Dip warm doughnuts in glaze. Place on a wire rack to let glaze set, about 3 minutes, then dip again.
COFFEE ICING
Use strong brewed coffee in this quick and easy cake icing recipe with butter and vanilla extract.
Provided by Carol
Categories Desserts Frostings and Icings
Yield 6
Number Of Ingredients 4
Steps:
- Beat together confectioners' sugar, butter or margarine, coffee, and vanilla until smooth. Add more liquid or confectioners' sugar as needed.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 39.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 55.1 mg, Sugar 39.3 g
COFFEE GLAZED COFFEE CAKE
Make and share this Coffee Glazed Coffee Cake recipe from Food.com.
Provided by grandma2969
Categories Breads
Time 1h
Yield 4-6
Number Of Ingredients 14
Steps:
- Mix cereal with 1/2 cup sugar, the instant coffee and cinnamon.set aside.
- Mix flour with 1 cup sugar, baking soda, baking powder and salt in large mixer bowl.
- Add sour cream, butter, eggs, and vanilla.
- Blend at low speed of electric mixer, then beat 1 minute at medium speed.
- Spread one third of the batter in a greased 8-inch square baking pan.
- Sprinkle with half of the cereal mixture.
- Repeat layers and top with remaining batter.
- Bake at 350° for 45-50 minutes, or until cake tester comes out clean.
- Cool in pan. Spread with easy coffee glaze.
- To prepare glaze:.
- Gradually blend 2 tablespoons cooled brewed coffee into 1 1/2 cups powdered sugar till smooth.
- Makes enough to glaze top of 8 to 9-inch square or 10-inch tube pan.
ESPRESSO GLAZE
Use this to make our Glazed Profiteroles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 3
Steps:
- Stir sugar, coffee, and salt in a medium bowl until smooth.
COFFEE-GLAZED CINNAMON ROLLS
From Cooking Light's 1991 Annual Cookbook. These sound so amazing! You kind of need a large workspace when making these. I would suggest a jellyroll pan to roll the dough out on. Prep and cook time do not include the approx. 3 hours of rising time, but the 2 dozen rolls you get at the end should be worth the wait and work.
Provided by the_cookie_lady
Categories Yeast Breads
Time 45m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add eggs, milk powder, 2 TBL margarine, 2 TBL sugar, salt, and 2 ¼ c flour; beat at medium speed of an electric mixer until well blended. Stir in enough of the remaining 2 cups plus 2 TBL of flour to make a soft dough. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and refrigerate 2 hours.
- 2) Punch dough down; sprinkle 1 TBL flour evenly over work surface. Turn dough out onto floured surface and roll to an 18-inch square. Brush dough with remaining melted margarine. Combine brown sugar and cinnamon; sprinkle over dough.
- 3) Roll up dough, jellyroll fashion, starting with long side; pinch seam to seal. Cut roll into 24 slices. Place slices, cut side down in two 9-inch square pans coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour or until doubled in bulk. Bake at 375 degrees for 15 to 20 minutes or until golden.
BOLLEN WITH COFFEE GLAZE
Bollen with coffee glaze are based on bassche bollen (chocolate-glazed cream puffs), a specialty of 's-Hertogenbosh, a city in the Netherlands.
Provided by Martha Stewart
Categories Vegetarian Recipes
Time 1h15m
Yield Makes 8 cream puffs
Number Of Ingredients 10
Steps:
- Puffs:Preheat oven to 375 degrees. Heat water and butter in a saucepan over high heat until butter is melted and water is boiling. Remove from heat, and stir in flour and salt. Reduce heat to medium, return pan to heat, and cook, stirring, 1 minute. Stir in eggs a little at a time until smooth. Divide dough into 8 mounds, and place on a parchment-lined baking sheet. Bake until puffed and golden, about 35 minutes. Let cool completely on a wire rack.
- Cream:Whisk together cream and granulated sugar until stiff, glossy peaks form. Transfer to a pastry bag fitted with a 1/4-inch plain round tip. Push pastry tip through bottom of each puff, and fill.
- Glaze:Whisk together confectioners' sugar, milk, and coffee extract until smooth. Dip tops of puffs in glaze, and let set on a wire rack 30 minutes. Serve immediately.
COFFEE-GLAZED DOUGHNUTS
Anyone who's ever dropped into a local bakery for a morning snack can testify to the appeal of coffee and a doughnut. Here, yeast doughnuts with a touch of cinnamon get an extra jolt of flavor from a sweet espresso glaze.
Categories Coffee Dairy Breakfast Brunch Dessert Fry Deep-Fry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 dozen doughnuts
Number Of Ingredients 21
Steps:
- Make dough:
- Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
- Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.
- Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
- Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.
- Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)
- Make glaze:
- Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then stir in confectioners sugar, corn syrup, vanilla, and salt until smooth.
- Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan (to catch any drips). While glaze is wet, sprinkle doughnuts with sanding sugar (if using). Let stand until glaze is set, about 20 minutes.
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