There's nothing like a good cup of freshly brewed coffee in the morning. Add that delicious flavor and aroma to a few other ingredients, and you'd be surprised at the decadent desserts, foods, and specialty beverages you can make. Try some of these fantastic coffee recipes, and let us know if you have any great ones!

May 15, 2008

	Café Charlotte Confection
	Ingredients: 12 ladyfinger cookies 4 tablespoons freshly brewed coffee Pinch of salt ½ cup granulated sugar 2 envelopes unflavored gelatin 2¼ cups whole milk ½ cup brandy 2 cups heavy cream 1 tablespoon grated bittersweet chocolate Directions: Brew the coffee. Split the cookies in half lengthwise. Line a nine-inch springform pan covering both the bottom and the sides with the cut ladyfinger cookies. In a medium size saucepan, combine the brewed coffee, salt, sugar, and gelatin then add the milk and heat over a low heat stirring until both the gelatin and sugar dissolve completely,. Remove the saucepan from the heat and add the brandy Allow to cool then refrigerate covered in the refrigerator until well chilled, about 2 hours or until it has stiffened slightly from the gelatin. Whip the cream and add it to the chilled mixture. Pour into the mixture and chill for several hours until all of it is well-set. To serve, unmold the cake by releasing the "spring". Garnish with the grated chocolate. YIELD: 6 generous servings The following nutritional analysis is calculated for an approximate 6 oz at-home serving. Nutrient Name Amount per Serving % Daily Value Calories 390 Calories from Fat 210 Total Fat 23g 35% Saturated Fat 14g 70% Trans Fat 0g Cholesterol 110mg 37% Sodium 95mg 4% Total Carbohydrates 32g 11% Dietary Fiber 0g 0% Sugars 22g Protein 10g Vitamin A 20% Vitamin C 0% Calcium 10% Iron 4% Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used. For more recipes, go to www.supermarketguru.com

May 15, 2008

	Coffee Macaroons
	Ingredients: 1 large (14 ounce) can sweetened condensed milk 1 tablespoon unsweetened cocoa powder ½ cup freshly brewed strong coffee (double strength is great) 1 tablespoon butter ½ cup grated coconut Directions: Cover a plate with parchment paper or grease it with some butter. Put all the ingredients except the coconut into a medium size saucepan and heat the mixture over low heat until it begins to pull away from the sides of the pan. Carefully and slowly pour the heated mixture onto the plate and allow it to cool. Put the grated coconut into a small bowl and set it next to the plate of the mixture. Wet your hands. To make the balls, scoop out about a tablespoon of the mixture and roll it into a ball, then roll the ball in the grated coconut. Repeat until all the balls are covered in coconut. YIELD: 24 balls, about The following nutritional analysis is calculated for one macaroon. Nutrient Name Amount per Serving % Daily Value Calories 60 Calories from Fat 20 Total Fat 2.5g 4% Saturated Fat 1.5g 8% Trans Fat 0g Cholesterol 5mg 2% Sodium 25mg 1% Total Carbohydrates 9g 3% Dietary Fiber 0g 0% Sugars 9g Protein 1g Vitamin A 2% Vitamin C 0% Calcium 4% Iron 0% Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used. For more recipes, go to www.supermarketguru.com

May 15, 2008

	Papa's Peppery Papua New Guinea
	Ingredients: 4 cups water 2-2 ½ scoops of high-quality coffee 1 whole clove A few dashes of ground cinnamon 3-4 cranks of freshly ground black pepper Directions: Mix the fresh coffee grounds with the clove and cinnamon and coffee and mix slightly. Hold the pepper mill over the grounds and give it three or four good cranks. Mix lightly again, then brew in your usual way with the four cups of coffee. Serve immediately. Yield: 4 cups For more recipes, go to www.supermarketguru.com

May 15, 2008

	The Sire's Sumatra Shortribs
	Ingredients: 4 cups water 3 cups strong brewed Sumatra coffee or similar 1/3 cup coarse kosher salt 3 tablespoons plus 2 teaspoons dark brown sugar, packed ¼ cup pure maple syrup (the real thing, folks, it makes the difference) 2 tablespoons chopped fresh rosemary (dried is okay but fresh really pops the flavor!) 2 tablespoons plus 1 teaspoon Worcestershire sauce 2 cups ice cubes 4 pounds of shortribs, cut between the ribs to separate 2 cups chopped onions ½ cup chopped shallots 6 garlic cloves, chopped 1 additional cup freshly brewed coffee 1 cup broth (beef, chicken or vegetable) Directions: Make the 3 cups of coffee, cool to room temperature then chill in the refrigerator at least 2-3 hours until it is cold. In a large bowl, mix together 4 cups of water with the 3 cups of brewed chilled coffee then add ½ of the coarse kosher salt and the dark brown sugar until the sugar dissolves in the liquid. Add the maple syrup, rosemary, and Worcestershire sauce, stir, then add the ice cubes and set aside until the ice cubes melt. To use, lay the ribs out on a deep Pyrex® style glass dish and cover completely with the marinade. Cover the dish tightly and refrigerate up to six hours or overnight. To cook the ribs, preheat the oven to 325°F. Brew up 1 cup of fresh coffee. Drain the ribs from the deep glass dish and place them in a large skillet. Discard the marinade. Sprinkle the ribs with salt to taste and pepper then brown on both sides, about seven minutes each, then remove them and place them in a large Dutch oven or very large covered pot. In a non-stick pan, add chopped onions, shallots, and garlic and cook until soft, about 7 minutes. Add a spray or two of olive or canola oil as necessary. When they're cooked, add the brewed coffee and broth scraping up any browned bits. Bring to a boil then remove the pan from the stove and carefully pour the liquid over the ribs placed in the Dutch oven. Cover the pot and cook for up to 2¼ hours. Reduce any liquid in the pot and use as a gravy over the ribs. If really pressed for time on Father's Day, all of this can be done the day before. Reheat the ribs in a 325°F. oven about 20 minutes and serve immediately. Add a freshly tossed green salad, new potato salad, and you're all set. For more recipes, go to www.supermarketguru.com

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