recipes

Cappuccino

1. Place milk in a 1-cup microwave-safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup.

2. Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms.

3. Continue whisking until foam measures 1/3 cup; set aside.

Pour Easy Espresso into a mug; pour in remaining hot milk. Spoon foam over top and serve immediately

Ingredients

1/2 cup milk

1/3 cup hot brewed Easy Espresso

Mocha

1. Place milk in a 1-cup microwave-safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup.

2. Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms.

3. Continue whisking until foam measures 1/3 cup; set aside.

Pour Easy Espresso into a mug; pour in remaining hot milk. Spoon foam over top and serve immediately

Ingredients

1 cup hot brewed coffee

1 tablespoon unsweetened cocoa powder

1 tablespoon white sugar

2 tablespoons milk

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Tiramisu

Stir together water, espresso powder, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.
Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined.
Beat cream in a large bowl until it holds stiff peaks.
Fold mascarpone mixture into whipped cream gently but thoroughly.
Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.
Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.
Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.

Ingredients

2 cups boiling-hot water

3 tablespoons instant-espresso powder

1/2 cup plus 1 tablespoon sugar, divided

3 tablespoons Tia Maria (coffee liqueur)

4 large egg yolks

1/3 cup dry Marsala

1 pound mascarpone (2 1/2 cups)

1 cup chilled heavy cream

36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)

Unsweetened cocoa powder for dusting

Coffee Cake

1. Preheat oven to 350 degrees. Sift together flour, baking powder, and salt.

2. Beat egg whites and set aside. Cream butter and sugar.

3. Add flour mixture and milk alternately until combined. Don't overbeat.

4. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan.

5.A cake pan with higher sides would be best.In a separate bowl, combine topping ingredients with a pastry cutter until crumbly.

6.Sprinkle all over the top.Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!

Ingredients

FOR THE CAKE:

1-1/2 stick Butter, Softened

2 cups (scant) Sugar

3 cups Flour, Sifted

4 teaspoons Baking Powder

1 teaspoon Salt

1-1/4 cup Whole Milk

3 whole Egg Whites, Beaten Until Stiff

FOR THE TOPPING:

1-1/2 stick Butter, Softened

3/4 cups Flour

1-1/2 cup Brown Sugar

2 Tablespoons Cinnamon

1-1/2 cup Pecans, Chopped