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Dolce
Gourmet
Irish Cream Syrup Recipes
Ingredients:
freshly brewed cup of coffee
3/4 oz. or 1-2 tablespoons Dolce Gourmet Irish Cream Classic Syrup
Directions:
Add 3/4 oz. or 1-2 tablespoons syrup to a freshly
brewed cup of coffee.
Yield: 1 12 oz. cup
serving.
Be creative with
Dolce Gourmet™ flavored syrup.
Dolce Irish Nut
Ingredients:
Combine in a 10 oz. cup:
1/2 oz. Dolce Gourmet™ Hazelnut Syrup
1/2 oz. Dolce Gourmet™ Irish Cream Syrup
1 shot Espresso
Directions:
Fill cup with Steamed Milk.
Top with Whipped Cream if desired.
Iced Coffee Recipe
Directions:
Mix 2 oz. Dolce Iced Coffee Concentrate with 8 oz. of milk or dairy substitute and pour over ice.
To flavor your Iced Coffee, substitute your favorite Dolce flavored syrup for ½ oz. of coffee concentrate.
Frappe Recipe
Directions:
Combine 3 fl oz. of Dolce Iced Coffee Concentrate with 5 oz. neutral flavored frappe base, pour over ice and blend.
Coffee Shake Recipe
Directions:
Combine 3 oz. of Dolce Iced Coffee Concentrate, 4 oz. of milk, 2 large scoops of ice cream and blend till smooth.
Maxwell House Cocoa Java ~ Can be served Hot or Iced!
Ingredients:
1 Envelope Hot Chocolate Mix
3/4 cup Freshly Brewed French Roast Maxwell House Coffee
Fresh or frozen Whipped Cream
Directions:
Empty cocoa mix into large cup or mug. Add coffee; stir until cocoa mix is dissolved. Top with whipped topping.
Extra Special Treat ~ Serve chilled over Maxwell House Coffee Ice Cubes
Pour cooled, strongly brewed, Maxwell House Ultra or French Roast Coffee into ice cube trays. Freeze until solid. Add to your favorite coffee drink just before serving.
Chock full o'Nuts Coffee Flan Desert
Ingredients:
3/4 cup sugar
1 (14 oz.) can sweetened condensed milk (1 1/4 cups)
3 3/4 cups whole milk
5 large eggs
1 cup brewed Chock full o'Nuts Coffee
1 teaspoon vanilla
1/8 teaspoon salt
Directions:
Put oven rack in middle position and preheat oven to 350 degrees F.
Cook sugar in a dry small heavy saucepan over moderate heat until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a golden caramel. Immediately pour into a 9-inch round ceramic or glass baking dish or metal cake pan (1 inch deep) and tilt dish to coat bottom. Cool until hardened, 10 to 15 minutes.
Over medium-low heat, reduce the coffee down to 1/3 cup of liquid. Blend this with the remaining ingredients until smooth. Pour this custard through a fine-mesh sieve over caramel in dish, then transfer dish to a 17- by 11-inch roasting pan lined with a kitchen towel. Cover dish loosely with a piece of foil, then pour enough boiling-hot water into roasting pan to reach 1 inch up side of dish. Bake until custard is set but still wobbly in center when gently shaken and a knife inserted in center comes out clean, 1 to 1 1/3 hours. Transfer dish to a rack to cool, 40 minutes. Chill flan, covered, at least 8 hours.
Brother Kane's Gourmet Peanut Butter Toffee Bars
Ingredients:
2/3 cup butter
4 cups oatmeal
1 cup brown sugar
3 tsp vanilla
1/2 tsp salt
1/2 cup white Karo syrup
1-1 ½ cups Brother Kane's Gourmet Butter Toffee Peanuts
Directions:
Melt butter and pour over all items except Brother Kane's Gourmet Butter Toffee Peanuts. Mix. Spread Brother Kane's Gourmet Butter Toffee Peanuts evenly on bottom of a well greased 9 x 13 inch pan. Pour mixture over the top of the Gourmet Butter Toffee Peanuts. Bake at 400 degrees for 10 minutes.
FROSTING:
2/3 cup peanut butter
1 (6 oz.) pkg. semi-sweet chocolate chips
Melt together and spread over bars. Cool and cut into squares.
Tuna & White Bean Salad
Ingredients:
1 can tuna, drained
1-15 oz can white navy beans or garbanzo beans, drained and rinsed
4 stalks celery, chopped
1/4 cup red onion, minced (optional)
2 tablespoon olive oil
1 packet True Lime
salt and pepper to taste
Directions:
In a medium-sized bowl, mix together tuna, beans, celery and red onion. Add olive oil and True Lime to tuna mixture and combine thoroughly. Add salt and pepper to taste and enjoy!
Yield: 2 Servings
Chocolate-Marshmallow Tarts
Ingredients:
1 container (8 oz ) whipped cream cheese
1/2 cup vanilla nonfat yogurt with low-calorie sweetener
3 envelopes (1 oz each) Swiss Miss® Milk Chocolate with Marshmallows Hot Cocoa Mix
1 pkg (4 oz ) mini graham cracker pie crusts (4 oz pkg = 6 crusts)
Whipped Cream
Fresh Raspberries, optional
Directions:
1. Combine cream cheese, yogurt and cocoa mix in medium bowl; blend until smooth.
2. Portion equal amounts of cream cheese mixture into 6 mini crusts. Cover; chill for at least 2 hours.
3. Top each tart with Whipped Cream just before serving. Garnish with raspberries, if desired.
Time: Hands On: 10 minutes Total Time: 2 hours 10 minutes
Yield: Makes 6 servings (1 tart each)
True Orange Garden Salsa
Ingredients:
4 large tomatoes, diced
1 cup chopped onion
4 garlic cloves, minced
1 large green pepper, seeded and diced
1 large red pepper, seeded and diced
1 large yellow pepper, seeded and diced
½ cup of celery finely chopped
½ cup chopped fresh basil
¼ cup chopped fresh parsley
1 tablespoon oregano
1 teaspoon hot pepper sauce
1 tablespoon sugar
1 teaspoon ground black pepper
10 True Orange Packets
¼ cup water
Directions:
Mix all ingredients in large bowl. Refrigerate for at least 2 hours to allow flavors to blend.
Yield: Makes about 1 quart or 16 ¼ cup servings.
Quick Chicken and Dumplings
Ingredients:
4 envelopes Lipton Cream of Chicken Cup-A-Soup
2 large chicken breasts,(4.5 oz. each), cooked and chunked
16oz. fresh or frozen mixed vegetables
2 cups Bisquick in a large zip lock baggie
⅔ cup milk
Directions:
Mix the soup, chicken meat and vegetables in a relatively deep pot with 3 to 4 cups water. Place on stove. Heat to boiling then simmer, stirring occasionally.
While soup is heating, add milk to Bisquick mix and knead in zip lock baggie. When soup is hot, tear off a corner of the bag and squeeze out mounds of Bisquick into the pot. Cover and cook for about 10 minutes over low heat.
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