Recipes For Coffee Lovers

Copyright 1994 The Detroit Free Press
From Knight-Ridder/Tribune Information Services
Selected and Prepared by Tribune Media Services

By Patty LaNoue Stearns
Knight-Ridder Newspapers




CAFE AMARETTO
2 ounces sliced almonds
1/4 pound 100 percent Colombian coffee beans (regular or decaffeinated)
1/8 pound Italian roast coffee beans or espresso beans (regular or decaffeinated)
1 teaspoon almond extract or to taste, divided

Preheat oven to 325 degrees. Place almonds on a baking sheet and roast for 10 minutes
or until they are lightly browned.

In a medium bowl mix together Colombian and Italian roast or espresso coffee beans
and roasted almonds.

When ready to brew, place coffee mixture into coffee grinder or food processor fitted
with a metal blade. Grind or process until mixture reaches desired grind for coffee
maker.

Using 1 tablespoon of coffee for each 5-ounce cup, place coffee in coffee filter. Add &1/2
teaspoon almond extract to brewing water for each eight to 12 cups of coffee. Brew
according to manufacturer's directions. Repeat process for remaining 8 cups. Makes 16
5-ounce cups.

From ``The Top 100 Coffee Recipes. A Cookbook for Coffee Drinkers'' by May Ward

NUTRITION DETAILS PER SERVING
Calories 9
Percent of calories from fat 45 percent
Fat, trace gm; Protein, trace gm; Carbohydrate, 1 gm; Cholesterol, 0 mg; Sodium, 3 mg;
Diabetic exchanges: No exchanges.





MOCHA SILK SODA

1/2 cup chocolate ice cream, divided
1/2 cup vanilla ice cream, divided
1/2 cup coffee ice cream, divided
1 cup freshly brewed, hot coffee (regular or decaffeinated), divided
2 tablespoons sweetened heavy cream, whipped, divided
In two large heat-proof mugs, layer half of chocolate ice cream, vanilla ice cream and
coffee ice cream in each. Pour 1/2 cup of hot coffee over each. Top each with a dollop of
whipped cream.
Serves 2.

Cook's note: For a healthful version of this recipe, use frozen yogurt or ice milk instead
of ice cream.

From ``The Top 100 Coffee Recipes. A Cookbook for Coffee Drinkers,'' by May Ward

NUTRITION DETAILS PER SERVING

Calories 190
Percent of calories from fat 61 percent
Fat, 13 gm; Protein, 3 gm; Carbohydrate, 17 gm; Cholesterol, 51 mg; Sodium, 67 mg;
Diabetic exchanges: &1/2 milk, &1/2fruit, 2&1/2 fat. Not recommended for diabetics.





COFFEE CAKE

Floured baking spray, or 1 teaspoon butter plus 1 teaspoon flour
2 eggs
3/4 cup sugar
1 cup heavy cream
2 cups flour
2 teaspoons baking powder
Pinch of salt
Nut mixture:
3/4 cup chopped pecans
3/4 cup brown sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Using floured baking spray or butter and flour, spray or
butter and flour a 9-by-13-by-2-inch baking pan. Set aside.

In a large bowl beat together eggs and sugar. When mixture starts to get fluffy, add heavy
cream. Sift in flour, baking powder and salt.

In a separate bowl, mix together pecans, brown sugar and cinnamon. Place half of the
cake batter in the prepared baking pan. Sprinkle with half of the nut mixture. Add
remaining cake batter and sprinkle with remaining nut mixture.

Bake for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean.
Serves 12.

From ``Coffee With Mama'' by Karen Berg Douglas 

NUTRITION DETAILS PER SERVING

Calories 306
Percent of calories from fat 40 percent
 Fat, 14 gm; Protein, 4 gm; Carbohydrate, 43 gm; Cholesterol, 64 mg; Sodium, 157 mg;
Diabetic exchanges: 1&1/4 bread, 1&3/4 fruit, 2&1/4 fat. Not recommended for diabetics.





MOCHA-ALMOND BISCOTTI

1/2 cup whole almonds, not blanched
1 teaspoon shortening
2&1/2 cups all-purpose white flour, divided
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 large egg whites
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
2 teaspoons instant coffee powder (regular or decaffeinated)
4 teaspoons water
1 ounce unsweetened chocolate, melted
1/2 teaspoon almond extract

Preheat oven to 325 degrees. Spread almonds on a baking sheet and bake for 12 to 14
minutes, or until lightly toasted. Remove from oven and set on rack to cool.

Grease cool baking sheet with shortening and set aside.

In a large bowl sift together 2 cups flour, sugar, baking powder, baking soda and salt. In a
separate bowl whisk together eggs, egg whites and vanilla, and add to flour mixture; mix
just until smooth.

Divide the dough in half. In a small bowl, combine cocoa, instant coffee and water. Add
the cocoa mixture and melted chocolate to one half of the dough. Mix just until
incorporated. To the other half, stir in almond extract and toasted almonds.

Sprinkle work surface with remaining 1/2 cup flour. Place half of the almond dough on
work surface. (This dough is very sticky. Use flour on work surface to keep hands
well-floured and to shape dough.) Pat into a 4-by-8-inch rectangle. Top with half of the
chocolate dough. Rollinto a cylinder, then roll the cylinder back and forth to form a
14-inch log, 1&1/2 inches thick. Repeat with the remaining halves of both kinds of
dough.


Place the logs on the prepared baking sheet. Bake for 20 to 25 minutes, or until firm to
the touch. Transfer the logs to a rack to cool completely. Reduce the oven temperature
to 300 degrees.

Using a serrated knife, cut the cooled logs diagonally, with a gently sawing motion, into
1/2-inch thick slices. Stand the slices upright with space between them on the baking
sheet and bake for 40 minutes. Remove from oven and cool on a wire rack. Store in an
airtight container. Will stay fresh for 1 month. Makes about 4 to 4&1/2 dozen biscotti.

From Eating Well (November/December 1992 issue).

NUTRITION DETAILS PER BISCOTTI

Calories 49
Percent of calories from fat 22 percent
Fat, 1 gm; Protein, 1 gm; Carbohydrate, 9 gm; Cholesterol, 8 mg; Sodium, 35 mg; Diabetic
exchanges: &1/4 bread, &1/4 fruit, &1/4 fat. Not recommended for diabetics.





BANANA NUT BREAD

Floured baking spray
1/2 cup shortening
1 cup sugar
2 eggs
3 bananas, peeled, strings removed, mashed
2 cups flour
1 teaspoon baking soda
Pinch of salt
1/2 cup favorite nuts, chopped

Preheat oven to 350 degrees. Using floured baking spray, spray two 9-by-5-by-3-inch loaf
pans. Set aside.

In a large bowl beat together shortening and sugar. Add eggs one at a time, beating well.
Beat in bananas.

In a separate large bowl sift together flour, baking soda and salt. Add to creamed
mixture, beating until well combined. Fold in favorite nuts.

Evenly divide the dough between prepared loaf pans. Bake 35 to 40 minutes or until a
wooden pick inserted in the center comes out clean. Remove from oven and cool in
pans 10 minutes. Invert onto wire cooling rack. Makes two loaves, about 16 slices per
loaf.

From ``Coffee With Mama'' by Karen Berg Douglas 

NUTRITION DETAILS PER SLICE

Calories 107
Percent of calories from fat 42 percent
Fat, 5 gm; Protein, 1 gm; Carbohydrate, 15 gm; Cholesterol, 13 mg; Sodium, 30 mg;
Diabetic exchanges:1/2 bread, 1/2 fruit, 3/4 fat. Not recommended for diabetics.