Praline Iced Coffee Recipes

Steps:

• Cook's Note: Can use skim milk, 2-percent milk, whole milk, sugar, artificial sweeteners, syrups...adapt to your liking!
• In a large container, mix the ground coffee with 8 quarts water. Cover and allow to sit at room temperature for eight hours or overnight.
• Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge and allow to cool. Use as needed.
• To make iced coffee, pack a glass full of ice cubes. Fill the glass two-thirds full with the coffee liquid. Add a healthy splash of half-and-half. Add 2 to 3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust the half-and-half and/or sweetened condensed milk as needed.

Steps:

• Freeze coffee in ice cube trays for 2 hours.
• In a blender place half and half, sauce and cubes. Also Optional Liquour. Blend till smooth and creamy.

Steps:

• Make the Brownies: Preheat oven to 350 degrees F. Line 13- by 9-inch metal baking pan with foil; grease foil.
• In heavy 3-quart saucepan over low heat, melt margarine or butter and chocolates, stirring frequently. Remove saucepan from heat. With wire whisk, beat in sugar, then eggs, until well blended. Stir in vanilla, salt, then flour just until blended. Spread batter evenly in pan.
• Bake 35 minutes (toothpick inserted in brownies will not come out clean). Cool brownies in pan on wire rack. If not using brownies within 1 day, cover cooled brownies with foil and refrigerate or freeze for longer storage.
• Prepare Praline Topping: In 2-quart saucepan over medium-low heat, heat margarine or butter and brown sugar, until mixture melts and bubbles, about 5 minutes. Remove saucepan from heat. With wire whisk, beat in bourbon (or substitute), then confectioners' sugar, until mixture is smooth.
• With metal spatula, spread topping over room-temperature brownies; sprinkle with pecans. Cut brownies lengthwise into 8 strips, then cut each strip crosswise into 8 pieces.

Steps:

• Cook together first 4 ingredients until heated through. Do not boil.
• Stir in liqueur, serve with whipped cream.

Steps:

• Cook first three ingredients in a large saucepan over medium heat, stirring, constantly, until thoroughly heated.
• (do NOT boil) Stir in liqueur, and serve with sweetend whipped cream.

Steps:

• Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
• Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
• To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
• Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
• To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.