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Coffee Recipes:

Simple Iced Coffee

1/2 c STRONG coffee

1/4 c Milk

1 tsp Sugar

1 tsp Chocolate Syrup

Mix all ingredients and serve over ice. See? Simple. Yield: 1 Serving

Coffee Granita

Recipe courtesy Alton Brown and Food Network

2 cups lukewarm espresso or strong black coffee
1/2 cup sugar
2 tablespoons coffee flavored liqueur
1 teaspoon orange or lemon zest

Combine all ingredients and stir until sugar melts. Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the pan.) Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer another half hour before serving. When served, the granita should look like a fluffy pile of dry brown crystals.
Scoop into goblets and top with barely sweetened whipped cream, add additional citrus zest if desired.

Amazing Pecan Coffee Cake SUBMITTED BY: Vimala Naidoo, allrecipes.com

INGREDIENTS

2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

Coffee Toffee "Pie"

Recipe courtesy Gourmet Magazine

We have transformed this classic dessert from Blum's coffee shops, which used to grace the streets of San Francisco, into a low-fat luxury.

We used caramel and Rice Krispies in the crust instead of fat-laden nuts. You'd never guess that the rich chocolate coffee filling has no butter in it.

For Crust:
1/4 cup granulated sugar
1 1/2 cups puff rice cereal, partially crushed (recommended: Rice Krispies)
1/2 ounce fine-quality bittersweet chocolate (not unsweetened), finely chopped (1 1/2 tablespoons)

For Filling:
2 teaspoons instant-coffee granules or powder
1 cup 1 percent milk, plus 2 tablespoons
1/2 teaspoon unflavored gelatin
3 tablespoons cornstarch
3 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped
1/4 cup packed light brown sugar
2 teaspoons dark rum

For Topping:
1/3 cup well-chilled heavy cream
1 teaspoon packed light brown sugar
1/4 teaspoon instant-coffee granules or powder
1 teaspoon dark rum

Garnish: bittersweet chocolate shavings (about 1/2 ounce, shaved with a vegetable peeler from a bar of chocolate)

Special equipment: a 7-inch springform pan or an 8 to 9-inch pie plate

Make Crust: Cook sugar in a dry small nonstick skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 2 to 3 minutes.

Remove pan from heat, then immediately stir in cereal and quickly transfer to springform pan, spreading evenly over bottom and smoothing top with back of a small spoon. (If using pie plate, press crust up side of plate slightly.)

Sprinkle chopped chocolate evenly over warm crust to melt, then spread melted chocolate with back of spoon to cover crust. Cool until chocolate is hardened.

Make Filling: Dissolve instant coffee in 2 tablespoons milk in a small bowl, then stir in gelatin and let stand.

Whisk together cornstarch and remaining 1 cup milk in a 1 1/2 to 2-quart heavy saucepan and bring to a simmer over low heat, stirring constantly (this will take about 15 minutes; 1 percent milk curdles easily if heated too quickly). Continue to simmer, stirring, 2 minutes.

Remove from heat, then add gelatin mixture, chocolate, brown sugar, and rum, whisking until smooth, about 1 minute. Transfer mixture to a metal bowl set in a larger bowl of ice and cold water. Cool filling, whisking constantly (so gelatin doesn't set unevenly), just to room temperature, 3 to 5 minutes, then pour over crust in pan. Chill, covered, until set, about 3 hours.

Make topping: Beat cream with brown sugar using an electric mixer until it just holds stiff peaks. Dissolve instant coffee in rum and fold into cream.

Spread evenly over chilled custard, then run a thin sharp knife around edge of "pie" and remove side of pan. Garnish with chocolate shavings.

Cooks' note: If using a pie plate, do not unmold.

Coffee-and-Pepper-Crusted New York Steaks

From: Weber’s Art of the Grill

In this unusual recipe, the piquancy of peppercorns meets the mellowness of coffee beans with stellar results.

Turn the steaks when you see beads of juice on the surface.

2		tablespoons whole coffee beans
2		tablespoons whole black peppercorns
4		New York strip steaks, each about 3/4 pound and 1" thick
		Vegetable oil spray for spraying steaks
		Kosher salt

Coarsely grind the coffee beans and peppercorns in a food processor or coffee grinder. Press the mixture evenly on both sides of the steaks.

Spray steaks lightly with oil then grill the steaks over Direct High heat for 8 to 10 minutes, turning once halfway through grilling time,

or until desired doneness.

Remove the steaks from the grill. Season both sides with salt. Allow to rest for 2 to 3 minutes before serving.

Makes 4 servings.