Coffee

Kona Coffee Recipes

by Mary L. on 4/3/2015 4:14:39 AM

Quick Coffee Cake


1 cup sugar
1-3/4 cup flour
1/4 cup butter (1 cube)
1 egg, slightly beaten
2 teaspoons baking powder
1/2 cup milk

1st alternative:
Scald... heat but do not boil... milk with 1 tablespoon ground 100% Kona Coffee, strain before adding)

2nd alternative:
Add (or serve with) 1/4 lb. Coffee Chocolate pieces from Kona Mountain Coffee


Topping
3 teaspoons granulated sugar
1-1/2 teaspoons cinnamon

Mix and sift dry ingredients. Work in butter. Add egg and milk. Pat into buttered pan. Mix cinnamon and granulated sugar. Sprinkle over top.

Bake at 375 degrees Fahrenheit for 20 minutes, depending on your oven, until crispy on top. Cut into squares and serve.

3rd alternative:
Melt Kona Mountain Coffee Chocolate and drizzle on top of baked and cooled cake.

 


Kona Bread Pudding


2 cups stale bread crumbs
1 quart milk, scalded (heated to just below boiling) with 4 tablespoons ground 100% Kona Coffee
1/2 cup sugar
1/4 cup melted butter
2 eggs, slightly beaten
1/2 teaspoon salt
1 teaspoon vanilla

Alternative:
1/4 to 1/2 cup crushed Macadamia nuts or Coffee Chocolate Covered Macadamia Nuts

Soak bread crumbs in milk, set aside until cool. Then add other ingredients. Bake 1 hour in buttered pudding dish at 325 degrees Fahrenheit.

Serve with Vanilla Sauce

Vanilla Sauce
1/3 cup butter
1 cup sugar
3 egg yolks
1/3 cup boiling water
1 teaspoon vanilla

Cream butter (mix until smooth), add sugar gradually, and egg yolks slightly beaten. Then add water and cook in a double boiler (or a smaller pan floating within a larger pan filled with boiling water) until mixture thickens. Add vanilla, serve over Kona Bread Pudding.

 

Kona Coffee Mousse


1/2 tablespoon granulated gelatin (vegetarians may use agar-agar)
Soaked in:
2 tablespoons cold water
3 tablespoons hot water
1 cup (8 oz.) of hot brewed 100% Kona Coffee
Pinch of salt, if desired
1 pint heavy cream, beaten stiff

Dissolve soaked gelatin in hot water. Add coffee, salt, and sugar. Stir thoroughly. Strain into refrigerator try or bowl. Chill until thickened. Beat until fluffy, fold in cream. Put into individual serving bowls, and freeze (or chill, if you prefer) in refrigerator. Makes 1 quart.

 

Kona Coffee Tapioca


4 cups brewed 100% Kona Coffee
1/2 cup quick-cooking tapioca
1/2 cup sugar

Cook 15 minutes or to package directions.
Put in decorative mold or individual serving dishes
Chill in refrigerator.
Serve with cream or whipped cream.
Serves 6 to 8

 

Kona Coffee Fondant


5 cups sugar
1-1/2 cups VERY strongly brewed 100% Kona Coffee\1/4 teaspoon cream of tartar

Put sugar and water in smooth pan. While cooking, wash down sides of pan with pastry brush dipped in cold water. Bring to boiling point, stirring constantly. Add cream of tartar, cover, and steam 3 minutes. Remove cover, put in thermometer, and boil to 238 degrees Fahrenheit (use candy thermometer that will not break in hot liquid) or until mixture forms soft ball when tried in cold water.

Pour on marble slab or Teflon® sheet wiped over with damp cloth. Cool. Scrape and turn mixture toward center with spatula and work until perfectly smooth. Cover with cloth wrung out of cold water. Let stand 30 minutes. Cut into pieces. Put pieces into a glass jar and cover with wet cloth or glass cover. Let stand 2 to 3 days before serving, making sure fondant is kept in a pure and clean environment and is not subject to any contaminants.

Enjoy!