Creamy Coffee And Almond Dessert Recipes

Steps:

• Equipment: Mid-sized pot, 4 cups or small jars
• In a medium-sized pot put the coffees and sugar on a mid-high heat and let it boil for 10 minutes stirring occaionally. Then bring the heat down and reduce the mix on a low temperature for another 5 to 10 minutes more. Remove from the heat and let it cool down to room temperature.
• The coffee will turn into a syrup and will thicken even more once it cools down.
• To serve put 2 teaspoons of almonds in each cup/jar and then pour some coffee syrup.
• Add a layer of whipped topping (approximately 2 teaspoons).
• Cover with a layer of banana slices.
• Repeat layers and finish with the remaining almonds and coffee syrup.

Steps:

• Heat oven to 375ºF.
• Mix cream cheese, 1/4 cup sugar, 1/2 tsp. extract and egg yolk until blended.
• Unroll crescent dough onto center of baking sheet; press seams and perforations together to seal. Spread cream cheese mixture into 3-inch-wide lengthwise strip down center of dough to within 1/4 inch of short ends.
• Make cuts, 1-1/2 inches apart, down both long sides of dough to within 1/2 inch of cream cheese mixture. Starting at one short end, bring opposite strips of dough together over filling, then twist gently in center to secure. Whisk egg white until foamy; brush onto dough.
• Bake 18 to 22 min. or until lightly browned. Cool 15 min.
• Mix remaining sugar, extract and milk until blended; drizzle over coffee cake. Sprinkle with nuts.

Steps:

• In chilled small bowl, beat whipping cream, powdered sugar and almond extract with electric mixer on high speed until stiff peaks form.
• Place 1 scoop ice cream in each of 4 cups or mugs. Pour coffee over ice cream. Top with whipped cream. Garnish with chocolate shavings or almonds. Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
• Combine raspberries and brown sugar in a bowl. Set aside.
• In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
• Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
• Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Steps:

• Mix crushed cookies and butter until well blended. Press on bottom and up side of ungreased pie plate, 9x1 1/4 inches. Freeze about 15 minutes or until firm.
• Carefully spread ice cream evenly in crust. Sprinkle with almonds. Freeze about 3 hours or until firm.
• Remove pie from freezer about 10 minutes before serving. Serve with hot fudge sauce. Store covered in freezer.