RUSSIAN COFFEE
It's a well-known fact that a lot of Russians do like their vodka and like to drink it at every opportunity--even in their coffee. Here is a delightfully delicious recipe for Russian Coffee from drinksmixer.com. Photo: theartofphoto.com
Provided by Ellen Bales
Categories Hot Drinks
Time 5m
Number Of Ingredients 6
Steps:
- 1. Add coffee, vodka and Kahlua to Irish coffee cup and sweeten to taste. Gently float cream on top, add amaretto, and garnish with a cherry.
RUSSIAN COFFEE CAKE
Wonderful coffee cake with fruit, great for breakfast or as an after dinner dessert. This recipe was given to me at my bridal shower many years ago and I still enjoy it today.
Provided by grosmick
Categories Dessert
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Grease and flour 9x13 pan.
- Mix oil, eggs, 1C sugar, baking powder, salt and flour until well mixed.
- Pour 1/2 of the batter in the pan (it will seem like there is not enough).
- Add the pie filling to the pan, spreading it out over the batter.
- Pour the remaining batter in the pan.
- Mix the 1/2 C sugar and the cinnamon together, spread over the batter.
- With the back of a large spoon, rub the sugar mixture to the batter gently,.
- Bake 1 Hour in a 325 degree oven.
- Cool before serving.
RUSSIAN COFFEE RECIPE
Make and share this Russian Coffee Recipe recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Add coffee, vodka and kahlua to irish coffee cup and sweeten to taste.
- Gently float cream on top, add amaretto, and garnish with a cherry.
RUSSIAN TOFFEE
Make and share this Russian Toffee recipe from Food.com.
Provided by Sandra Hyde
Categories Candy
Time 16m
Yield 20-40 serving(s)
Number Of Ingredients 3
Steps:
- Put milk, butter and sugar into a saucepan and bring to a boil.
- Stir constantly (to prevent sticking or burning) and cook gently until it becomes a caramel colour,it usually takes about 15 minutes.
- Pour into greased dish to set.
- When half cold, cut into pieces.
- Eat when completely cooled down.
RUSSIAN COFFEE CAN CAKE (KULICH)
This is a sightly less complicated take on the traditional Russian Coffee cake. It does still require mulitple risings. It's baked in a coffee can to make a great presentation. There is also a lemon icing that goes on top.This recipe requires 2, 1lb coffee cans.
Provided by Chef Jean
Categories Breads
Time 3h45m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Dissolve the yeast in the water.
- Stir in the next four ingredients, 2 1/2 cups of the flour, the almonds, raisins and vanilla.
- Beat until smooth then add in enough of the remaining flour to make dough easy to handle.
- Turn dough onto a floured board or counter and knead for about 5 minutes until smooth and elastic.
- Place the dough into a greased bowl, turn to coat.
- Cover with a clean towel and let rise in a warm place until doubled in size, about 2 hours.
- Punch down dough and let rse again until almost doubled, about 40 minutes.
- Divide dough in half and roll each half into a well rounded bun shape.
- Place each bun in a well greased 1 lb coffee can.
- Cover and let rise until the dough starts to puff up over the top of the cans, about 45 minutes.
- Bake at 375 degrees on a low rack in the center of the oven for 45 minutes or until brown.
- Let cool slightly then remove from cans.
- Mix together all of the icing ingredients and pour over the cakes letting some run down the sides.
Nutrition Facts : Calories 2137.2, Fat 70.8, SaturatedFat 16.9, Cholesterol 220, Sodium 1282.6, Carbohydrate 333.1, Fiber 12.4, Sugar 103, Protein 45.2
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