Tasty and Easy Recipes

Hi,

For all you coffee lovers here are 7 ways to make quality coffee. My favorite is with a Makineta I received a few years back and its serving me well since.

enjoy!

Ingredients:
2 cups boiling water
2 teaspoons instant coffee
2-1/2 cups sugar
1 cup vegetable oil
4 large eggs
3 cups all-purpose flour
1 cup cocoa
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
2 ounces semi-sweet chocolate, melted
10 whole coffee beans
Coffee Liqueur Frosting

Method:
Preheat the oven to 350°F. Grease and flour two 9″x3″ round cake or springform pans, set aside.
Combine water and coffee, stirring until dissolved; cool and set aside.
Beat sugar, oil and eggs in a large mixing bowl at medium speed with an electric mixer until well blended.
Add flour mixture alternately with coffee, beginning and ending with coffee. Beat at low speed until blended after each addition. Stir in vanilla.
Pour in prepared pans and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans and cool on wire racks.
Spread Coffee Liqueur Frosting between layers and on top and sides of cake. Drizzle with melted chocolate and garnish the edges with coffee beans.

Ingredients:
Cake:

* 1 cup unsalted butter
* 2 1/2 cups sugar
* 4 eggs
* 1 tablespoon pure vanilla
* 1-2 drops almond extract – optional
* 2 teaspoons lemon zest – very finely minced
* 4 cups unbleached all-purpose flour
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 4 teaspoons baking powder
* pinch nutmeg
* 1 3/4 cups sour cream
* 1/4 cup milk

Filling – topping:

* 1/2 cup brown sugar
* 2 tablespoons unsalted butter, softened
* 2 tablespoons white sugar
* 2 teaspoons cinnamon
* 1/4 teaspoon mace or nutmeg – optional
* 1/2 cup chopped walnuts or pecans

Method:
1. Preheat oven to 350 F. Generously grease a 10 inch tube or angel food cake pan or two, 9 by 5 inch loaf pans or a Bundt cake pan. Line pan(s) (except Bundt) with parchment paper. For a round cake, use a ring of parchment paper (like a large, paper Lifesaver). For a Bundt pan, make sure each fluted crevice is very well greased.
2. Cream the butter with the sugar until light and fluffy. Blend in eggs, vanilla and lemon zest. In another bowl, whisk together the flour, salt, baking soda, baking powder and nutmeg. Fold dry ingredients into batter, alternating with the sour cream and milk to make a smooth batter. Scrape sides and bottom of mixing bowl to ensure no globs of butter and sugar remain uncombined.
3. Filling/Topping: Combine the brown sugar, white sugar, butter, cinnamon, mace or nutmeg and nuts in a small bowl and set aside. Spoon one third of batter into pan, toss on one-third of filling, repeat with more batter, more filling, more batter and more filling on top.
4. Bake until done – 60 to 75 minutes (top will be set and slightly crusty) – 55 to 60 minutes for loaves. Cool 30 minutes in pan before removing to serving plate.