Archive for September, 2007

Beer Cake

  • 2 cups sugar
  • 2/3 cup margarine
  • 2 squares unsweetened baking chocolate (melted)
  • 2 eggs
  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 1 cup beer
  • 3/4 cup buttermilk
  • 8 oz maraschino cherries (cut up)
  • 1/4 cup cherry juice
  • 1/2 cup nutmeats

Cream sugar and margarine. Add melted chocolate and eggs and continue beating.  Sift together flour and soda.

Alternately add flour mixture, buttermilk and beer in that order – at least 4 times, always ending up with the beer.  Add the cut up cherries, juice and nuts.

Bake greased 9×13 inch pan at 350 degrees for 40 minutes.

Creamy White Chili

  • 1 lb. boneless, skinless chicken breasts, cut into cubes
  • 1 medium onion
  • 1 1/2 teaspoon garlic powder
  • 1 tablespoon vegetable oil
  • 2 cans great northern beans – 15.5 oz each rinsed & drained
  • 1 can chicken broth – 14.4 oz
  • 2 cans chopped green chilies – 4 oz each (or substitute 1 can with jalapeño peppers)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup sour cream
  • 1/2 cup whipping cream

In a large pot, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.  Remove from heat (or just turn the burner off); stir in sour cream and cream.  Serve immediately.

Viennese (hot) 4 servings

1/2 cup chocolate
2 1/2 cups strong coffee
4 tablespoons light cream
2/3 cup heavy cream
1 teaspoon sugar
dash of cinnamon
dash of cocoa
1. Melt chocolate in sauce pan
2. Stir in light cream
3. Slowly add coffee, beating until frothy
4. In a cold bowl whip heavy cream and sugar
5. Pour coffee mixture into cups
6. Top off with heavy cream

Garnish with sprinkle of cinnamon and cocoa

Hawaiian Coffee

Take a
1/2 cup milk
1/2 cup of shredded coconut
1/2 cup of coffee

Preheat your oven to 350. Take the milk coconut put in a a saucepan for 2-3 min on low heat. Strain the milk and put the coconut on a baking sheet. Cook for 8-10 min (it will get brown) Now add the milk to the hot coffee and top it with your brown coconut.

Amaretto Fudge Cappuccino

1 oz amaretto syrup
1 oz chocolate fudge syrup
1/2oz almond syrup
2 shots espresso
steamed milk
chocolate whipped cream for garnish

Get a 12 ounce cup. Combine syrups and espresso. Fill cup with steamed mile, top with foam and chocolate whipped cream.