by Mary Vard
Coffee on a Picnic
Delicious coffee can go anywhere when an insulated pitcher is used.
PHOTO CREDITS
Picnic basket courtesy of Mary Ward; plastic dinnerware from Dillard’s; bandana from K Mart; insulated pitcher from Thermos.
RECIPE CREDITS
Toffee Coffee, page 88
Amaretto Coffee Cheesecake, Page 174
For this presentation, the cheesecake was cooled completely, then topped with 2 cups prepared cherry pie filling.
COFFEE BREAK RECIPES
Coffee break is an American tradition. So, the foods served at coffee break should be truly American. Look at this collection of recipes: a Kona cookie from Hawaii, A Cinnamon Toast Coffee Cake from the Yukon, a New York Style Amaretto Cheesecake from New York City, an elegant Charlotte from Texas, everyone’s favorite Chocolate Cake from Florida, and…you can’t top this…a Banana Split Frozen Dessert from Silicon Valley. These recipes will be sure to spark conversation and conviviality at your next coffee break.
You’ll notice from the calorie and fat analysis that many of these recipes are calorie and fat consuming. Any recipe may be adapted for low fat and cholesterol diets by doing the following: substitute half of the margarine or butter with corn syrup; use only the white of the egg (substituting 2 egg whites for each egg); use low-fat or non-fat cream cheese, sour cream, ricotta, milk, chocolate morsels and cheese. To reduce sugar, you may subtract up to 1/3 of the sugar required for each recipe. Use ½ less salt, if desired. Alcohol is optional in any recipe and decaf coffee may be substituted for regular coffee. So…here’s to your next Coffee Break!
amarettocoffee
cheesecake
1 tablespoon butter
½ cup graham cracker crumbs
1 container, 16 ounces, ricotta cheese
2 packages, 8 ounces each, cream cheese, room temperature
2 cups buttermilk
1-1/2 cups sugar, divided
6 eggs, separated
2 tablespoons lemon zest
1-1/2 cups all purpose flour
2 tablespoons Amaretto liquer
2 tablespoons strong, cold coffee or espresso
½ cup heavy cream, whipped
confectioners sugar
here’s a New York style cheesecake—it’s creamy, light with just a spark of Amaretto. It serves 16, and it’s worth every calorie and gram of fat.
SERVES: 16
PREHEAT oven to 425 degrees F. Generously butter a 10-inch spring form pan. Sprinkle bottom of pan with graham cracker crumbs. In a large bowl, place ricotta, cream cheese and buttermilk. Gradually beat in 1 cup sugar and egg yolks. Beat after each addition of egg yolk. Stir in lemon zest, flour, Amaretto, and espresso. In a medium-sized bowl, whip egg whites until frothy. Sprinkle remaining sugar, a tablespoon at a time, over the egg whites.
BEAT until egg whites hold peaks. Fold in whipped cream, then fold into the cheese mixture. Turn into prepared spring form pan. Smooth top.
BAKE for 10 minutes at 425 degrees F. Lower oven to 350 degrees F. and bake 1 hour longer. Turn oven heat off and allow cake to cool with the door closed. (This will prevent formation of large cracks in the surface.)
WHEN cooled completely, cover and store in the refrigerator. Sprinkle with confectioners sugar to serve.
Each serving: 355 calories; 36 gm carbohydrate; 11 gm protein; 10 gm fat (47% of calories from fat); 156 mg cholesterol; 222 mg sodium; 186 mg potassium.
chocolatechiploaf
non-stick cooking spray
2 cups all purpose flour
¾ cup brown sugar, packed
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon lemon zest
1 cup walnuts or pecans, chopped
1 package, 6 ounces, semi-sweet chocolate morsels
1 egg
1 cup applesauce
2 tablespoons vegetable oil
COFFEE GLAZE
1-1/2 cups confectioners sugar, sifted
2 teaspoons cool coffee
3 tablespoons brandy
…CHOCOLATE CHIP COOKIE TASTE…with the convenience of baking in a loaf pan. This loaf cake has an irresistible topping. The recipe is the favorite coffee break treat of an art director in Columbus, Ohio.
SERVES: 10
PREHEAT over to 350 degrees F. Spray a 9x5x3 inch loaf pan with non-stick cooking spray. In a medium sized mixing bowl, blend flour with brown sugar, baking powder and salt. Add lemon zest, nuts and chocolate morsels.
BEAT egg with applesauce and oil. Add to the flour mixture, stirring until just blended. Pour into prepared pan.
BAKE for 1 hour. While loaf is baking, mix confectioners sugar with coffee and brandy. Allow baked loaf to cool for 10 minutes before removing from pan.
GLAZE with Coffee Glaze while loaf is still hot. Cool, then wrap and store for 8 hours or overnight before slicing.
Each serving using brandy in the glaze: 307 calories; 44 gm carbohydrates; 7 gm protein; 11 gm fat (32% calories from fat); 29 cholesterol; 320 mg sodium; 299 mg potassium.
cinnamontoast
coffeecake
non-stick cooking spray
1 cup sugar
2 teaspoons butter
1 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
1 teaspoon vanilla
4 tablespoons melted butter
1 tablespoon cinnamon
½ cup sugar
If you’re looking for a great tasting coffee cake then consider this recipe! It’s light and full of flavor…it was given to me by a coffee shop owner from the Yukon. She says, “Eat it hot and eat a lot.”
SERVES: 8
PREHEAT oven to 325 degrees F. Spray a 9x13x4 inch baking pan with non-stick cooking spray. In a large mixing bowl, blend together sugar, butter, and salt. In a medium-sized mixing bowl, sift flour with baking powder. Add flour mixture to the sugar mixture.
STIR in the milk and vanilla and blend well. Pour into prepared pan and bake for 15-20 minutes or until the top is golden brown.
DRIZZLE melted butter over the top of the coffee cake. In a small bowl, mix cinnamon and remaining sugar. Sprinkle over the top of the coffee cake.
RETURN the cake to the oven and bake for 10 minutes longer. Serve hot!
Each serving: 348 calories; 63 gm carbohydrate; 5 gm protein; 9 gm fat (24% calories from fat); 25 mg cholesterol; 439 mg sodium; 136 mg potassium.
coffeehoneybread
non-stick cooking spray
1/3 cup warm water
5 tablespoons honey
5 tablespoons light margarine, melted
2 packages, ¼ ounce each, yeast
5 cups all-purpose flour or a mixture of all-purpose and whole wheat or oat bran flour
½ teaspoon salt
6 tablespoons milk, scalded
4 egg whites
3 tablespoons coffee, cooled
¼ cup pistachio nuts, finely chopped
here’s a bread that is as nutritious as it is delicious. Make it with part whole wheat or oat bran flour for even more nutrition. It comes from a Chicago coffee lovers’ kitchen. Even better, it makes 2 loaves.
SERVES: 32
SPRAY 2, 9x5x3 inch baking pans with non-stick cooking spray. Set aside. In a small bowl, blend water with honey, margarine, and yeast. Allow this mixture to stand for 5 minutes until the yeast is bubbly. In a large mixing bowl or food processor bowl fitted with a dough hook, mix flour and salt.
BLEND in hot milk, egg whites, yeast mixture, and coffee. Blend until mixture cleans the sides of the mixing bowl or food processor. Mix in pistachios.
PLACE dough in a large, well-oiled mixing bowl. Cover and place in a warm location away from drafts. Allow bread to rise until doubled in size, about 45 minutes.
PREHEAT over to 375 degrees F. Divide dough between pans, smooth tops. Bake for 35-40 minutes.
REMOVE from pans onto a cooling rack wh
ile still warm. Cool before slicing.
Each serving: 100 calories; 18 gm carbohydrates; 4 gm protein; 2 gm fat (15% calories from fat); less than 1 mg cholesterol; 61 mg sodium; 112 mg potassium.
dutchdoughnuts (OLLIEBOLLEN)
1 cake yeast, 2/3 ounce
1 cup milk
1-1/4 cups all purpose flour
1 teaspoon salt
1 egg
1-1/2 cup raisins
1 tart cooking apple (such as Granny Smith), peeled and minced
2-4 quarts vegetable oil for deep frying
1 cup confectioners sugar
While in Groningen, Holland, one year, I visited the market plaza. In this centuries’ old plaza, I was able to sample a traditional treat, “Olliebollen,” or Dutch Style Doughnuts. They are perfect with coffee.
SERVES: 30
CRUMBLE yeast into a medium-sized mixing bowl. Heat milk to warm and pour over yeast. Allow to rest for 5 minutes. Sift flour and salt into the yeast mixture, then stir in the egg and sugar. Mix until smooth.
ADD the raisins and apple. Allow the batter to rise in a warm place for 30 minutes. It should double its size.
HEAT oil in a heavy pan or deep fat fryer. The heat should be 375 degrees F. or hot enough to fry a small piece of bread golden brown in a minute. With 2 large spoons, shape doughnuts into golf ball-sized pieces and drop them, 1 at a time, carefully into the hot fat. The doughnuts should be evenly browned in 4-5 minutes.
DRAIN onto paper towels. While still warm, sift a thick coating of confectioners sugar onto the doughnuts.
Each serving: 102 calories; 16 gm carbohydrates; 2 gm protein; 4 gm fat (34% calories from fat); 10 mg cholesterol; 74 mg sodium; 98 mg potassium.
egglessbuttermilk
coffeecake
non-stick cooking spray
2 cups brown sugar, packed
2 cups all-purpose flour
½ cup butter
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk or sour milk
at Coffee Tea and Spice Coffee Shop in the Yukon, the customer is King! The proprietor has on-going classes in coffee brewing. I suspect that customers do a fair amount of coffee consumption during those long, cold Whitehorse, Yukon, winters. Here’s the proprietor’s answer to a great coffee cake. This coffee cake freezes well and may be “rejuvenated” by heating, covered, for 10 minutes in a 350 degree F oven.
SERVES: 9
PREHEAT oven to 350 degrees F. Spray a 9x9x2 inch square baking pan with non-stick cooking spray. In a medium-sized mixing bowl, mix the sugar, flour, and butter until it has the consistency of fine crumbs.
REMOVE and reserve ½ cup of the mixture for the topping. To the remaining flour mixture, add baking soda, salt and buttermilk. Blend well. Spread into prepared pan.
SPRINKLE the reserved crumbs over the top of the cake.
BAKE for 30 minutes or until a toothpick inserted into the center comes out clean. Watch carefully as the brown sugar topping burns easily.
Each serving: 383 calories; 70 gm carbohydrates; 4 gm protein;1 gm fat (24% calories from fat); 28 mg cholesterol; 348 mg sodium; 239 mg potassium.
frozen banana
splitdessert
3 cups graham cracker crumbs
2/3 cup melted butter
6 tablespoons sugar
3 bananas, sliced
½ gallon coffee ice cream, softened
1 cup walnuts, chopped
½ cup butter
1 cup chocolate morsels
2 cups confectioners sugar
1-1/2 cups evaporated milk
1 teaspoon vanilla
1 pint vanilla ice cream, softened
1 pint whipping cream
2 tablespoons confectioners sugar
1 teaspoon vanilla
This recipe originates in San Jose, California, where it was submitted to me by a news reporter. About the dessert, he says, “…a lot of work, but well worth the effort. Superior!” I agree, it’s wonderful. Note: This will store or travel well when placed in a styrofoam cooler with 3 pounds of dry ice. It can be successfully made with non-fat products.
SERVES: 36
MIX together graham cracker crumbs, butter and 6 tablespoons sugar. Reserve 1 cup of this mixture. Place the remainder in the bottom of a 10x14 inch decorative dish.
PLACE bananas atop crumbs. Next, place softened ice cream atop bananas. Layer walnuts and freeze until firm, about 2 hours. Place, butter, chocolate morsels, 2 cups confectioners sugar, and evaporated milk in a heavy pan and heat until chips melt and sugar is dissolved. Add vanilla. Cool slightly, then pour over frozen mixture.
SPREAD softened ice cream atop and freeze overnight (or at least 8 hours). Whip cream with 2 tablespoons confectioners sugar and vanilla until it forms stiff peaks.
SPREAD over ice cream layer and top with reserved crumbs. Freeze another 2 hours…then serve with plenty of hot coffee.
Each serving: 305 calories; 29 gm carbohydrates; 4 gm. protein; 20 gm fat (59% calories from fat); 51 mg cholesterol; 146 mg sodium; 200 mg potassium.
hazelnutcreme coffeecharlotte
½ cup water
½ cup plus 2 tablespoons sugar
¾ cup Hazelnut Cream flavored coffee beans, cracked1*
1-1/2 quarts milk
12 egg yolks
1-1/2 cups confectioners sugar
¼ ounce package gelatin powder
1 tablespoon Frangelico liqueur
12 lady fingers, split
1 cup heavy whipping cream
¼ cup confectioners sugar
½ cup sweetened whipped cream (for garnish)
1* TO CRACK COFFEE BEANS: place in clear plastic storage bag and tap gently with hammer. Each bean should crack into 4 or 5 pieces.
This recipe comes from The Coffee Company in Dallas. It’s their version of one created by the chef at Cleo. It takes time…but it’s delicious!
SERVES: 24
MAKE a simple syrup by boiling water and ½ cup plus 2 tablespoons sugar in a small saucepan. Boil together until well-blended. Cool and set aside.
ADD cracked coffee beans to 1 quart milk and bring to a boil in a medium-sized saucepan. Allow this mixture to infuse for 30 minutes over low heat. In a large mixing bowl, beat egg yolks and 1-1/2 cups confectioners sugar until the mixture becomes thick and creamy.
WHISK remaining milk into the egg yolk-sugar mixture.
POUR this mixture into a heavy, 4 quart saucepan and stir slowly over low heat with a wooden spoon.
CONTINUE to stir until the mixture becomes creamy. It will be hot, but do not let it boil!
STRAIN hot coffee-milk through a fine mesh strainer stirring with a metal spoon to help the coffee-milk through the strainer. Set aside 2 cups of the coffee-milk for use in the final presentation of the Charlotte.
NEXT, dissolve the gelatin powder with 3 tablespoons of water. Add to the remainder of the coffee-milk. Let this cool, but do not chill.
ADD Frangelico and egg mixture and stir well.
TO PREPARE THE CHARLOTTE PAN: roll each lady finger in simple syrup one at a time and place around the sides of a 6” wide by 5” deep charlotte pan (a 9” tube pan will also work).
PLACE any remaining lady fingers in the bottom of the pan. Whip the cup of whipping cream with ¼ cup confectioners sugar until stiff, then fold into the coffee-gelatin-egg mixture.
POUR the mixture into the charlotte pan and place in the refrigerator for 6 hours or overnight.
TO SERVE: loosen the edges of the charlotte; carefully; remove the charlotte onto a round serving platter or try. Garnish the edges with additional sweetened whipped cream. Spoon the reserved coffee creme onto 24 dessert plates.
DIVIDE the charlotte among the plates.
Each serving: 240 calories; 28 gm carbohydrates; 5 gm protein; 12 gm fat (45% calories from fat); 135 mg cholesterol; 70 mg sodium; 150 mg potassium; 6 mg caffeine.
kahluacheesemuffins
1 box, 18 to 20 ounces, chocol
ate cake mix
1/3 cup pecans, chopped
1/3 cup butter, melted
1 package, 8 ounces, cream cheese
2 tablespoons sugar
¼ cup Kahlua or coffee liqueur
3 tablespoons freshly brewed, strong coffee
1 egg
¾ cup half and half
This recipe comes from a friend in McKinney, Texas. She is a home economist and an excellent cook. When she isn’t teaching cooking….she cooks for family and friends. She’s used and improved on this recipe for many years. Made in mini-muffin pans, it makes great holiday gifts.
SERVES: 48
GREASE 48 mini muffin pans (or use mini paper liners). Preheat oven to 300 degrees F. Reserve 1 cup cake mix.
COMBINE remaining cake mix in a large bowl with pecans and butter.
BLEND with pastry blender or dough hook until the mixture is blended and crumbly. Press onto the bottom and sides of mini muffin tins.
IN a medium-sized bowl, beat cream cheese, sugar, Kahlua, and coffee.
BEAT in reserved cake mix. Add egg and blend well. Gradually add in half and half. Divide cream cheese mixture among the crusts. Bake for 45 to 55 minutes.
CHILL well before serving so that the crust has a chance to “set up.”
Each serving: 90 calories; 7 gm carbohydrate; 4 gm protein; 6 gm fat (60% calories from fat); 16 mg cholesterol; 78 mg sodium; 34 mg potassium.