2 cups of hot brewed coffee
1 cup milk
1 cup light cream
Sugar (optional)
Keep coffee warm after you brew it. In a saucepan combine the milk and cream stir over low heat. Heat until hot but do not boil. Beat with whisk or handheld mixer until foamy. Pour into a server. For each 8 oz cup of coffee pour coffee and cream mixture at same time until full. The cup should have half coffee and half milk mixture. Add sugar if desired. Makes 2 servings
2 cups strong brewed Columbian coffee chilled
2 cup of coffee ice cream
2 tablespoons coffee liquer
In a blender combine the coffee, ice cream and coffee liquor until
smooth. Pour into glasses and serve. Garnish with whipped cream
Serves 2.
1-3 OZ. pkg cream cheese
1/2 cup butter or margarine
1 cup flour
1 egg
1/2 cup brown sugar
1/2 can apricot filling
1/2 cup chopped nuts.
Blend cream cheese and magarine or butter into flour with a pastry blender. Form into 24 1"inch balls. Line minature muffin pans with balls of dough and shape into crusts. For filling combine egg, brown sugar, Solo Apricot Fillings and nuts Spoon into individual crusts and bake at 350 for 2 minutes. Cool in pan.
SOUR CREAM CHERRY COFFEE CAKE
1/4 pound unsalted butter
1 cup sugar
2 large eggs
1 cup sour cream
2 cups all purpose flour
1 teaspoon baking power
1 teaspoon baking soda
1 teaspoon vanilla
1 tablespoon lemon zest
1/2 cup cherry preserves
Preheat oven to 350 degrees. Butter 2-8 inch pans. Beat butter and sugar in bowl. Add eggs one at a time. In a small bowl mix flour, baking powder, baking soda, and salt. Add the dry ingredients to the batter mixture. Batter will be stiff. Stir in the vanilla, zest, and cherry preserves. Spread batter in pans. Bake 20 to 30 minutes or until a toothpick in the center comes out clean. Makes 2 cakes.