BAVARIAN COFFEE
Make and share this Bavarian Coffee recipe from Food.com.
Provided by momaphet
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a mug stir together the first 4 ingredients.
- Float the cream over the coffee by pouring it over the back of a spoon, top with whipped cream.
Nutrition Facts : Calories 130.1, Fat 13.3, SaturatedFat 8.3, Cholesterol 47.6, Sodium 24.6, Carbohydrate 1.3, Sugar 0.1, Protein 1.5
BAVARIAN COFFEE CAKE
An old recipe. It has crust layer then topping and looks interesting. Three different layers, sort of.
Provided by Dienia B.
Categories Breads
Time 55m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Mix crust ingredients like pie crust.
- Put 1/2 in bottom in greased 9x13 pan and put down with spoon but not to tightly.
- To the other 1/2 of crust mixture add the filling mixture.
- Pour over crust mixture.
- Sprinkle with the sprinkle mixture that you have mixed together.
- Bake at 350 for 25 minutes or until done.
Nutrition Facts : Calories 445.5, Fat 18.2, SaturatedFat 9.2, Cholesterol 55.4, Sodium 524.4, Carbohydrate 67.6, Fiber 1.5, Sugar 46.5, Protein 5.1
COFFEE BAVARIAN CREAM
This is a wonderful,smooth and creamy filling for your cream puffs, donuts, or filling for your cakes. You can add more coffee granules if you like or even less, it's still great! FYI-heavy cream has 36-40% milk fat content; it's also known as heavy whipping cream. Don't compare it to British double cream. Hint: put your beaters (for your hand mixer) and also the bowl in the freezer for about 30 minutes before you beat the cream. You can garnish this dessert with extra whipped cream or chocolate covered coffee beans as a classy touch.
Provided by FLUFFSTER
Categories Gelatin
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pour the water into a small bowl and sprinkle the gelatin over it. Let stand until ready for use.
- Pour the milk into a small saucepan and whisk in the coffee granules. Place the saucepan over medium-high heat and bring the milk just to the boil, whisking to dissolve the coffee.
- Put the egg yolks into a bowl and whisk just to blend them. Add the sugar and continue to whisk.
- Gradually whisk the hot milk into the egg yolks. Note: when you whisk in the hot milk, be sure to do it very slowly, or you will have scrambled eggs. Pour the mixture back into the saucepan and place over medium low heat.
- Cook, stirring constantly and scraping the bottom of the pan, until mixture thickens and reaches 165°-170°F on an instant-read thermometer. If you don't have a thermometer, dip a metal spoon in the sauce and run your finger down the middle of the the back of the spoon. It should leave a clear trail.
- Remove from heat and whisk in the gelatin until it is completely dissolved.
- Pour the mixture into a large bowl and allow to cool to room temperature.
- Place the bowl in the refrigerator and stir about every 5 minutes. After 20 minutes remove the mixture.
- Whip the cream until soft peaks form. Gently fold the cream into the custard.
- Lightly oil a 4-5 cup mold. Pour the custard into the mold and refrigerate, until set, at least every 2 hours.
GERMAN COFFEE
Make and share this German Coffee recipe from Food.com.
Provided by littlemafia
Categories Beverages
Time 5m
Yield 1 coffee, 1 serving(s)
Number Of Ingredients 4
Steps:
- Pour the coffee and Cherry brandy into a specialty coffee cup, and add the sugar to sweeten.
- Top with whipped cream and an optional cherry.
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