Customer Submitted Recipes

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Cafole' Bars

By: Shelly Fisher, Oregon

1 c all-purpose flour
⅓ c light brown sugar
½ c salted butter
14 oz sweetened condensed milk
2 Packets  Nescafe Taster's Choice Original

2 tbsp boiling water (optional)
1 ⅓ sweetened flaked coconut
⅔ c sliced almonds
1 ½ c dark chocolate chips

Pre-heat oven to 350 degrees.  Spray a 9 x 13 inch baking pan with non-stick cooking spray.  In a medium mixing bowl, sift together flour and brown sugar, cut in butter until crumbly.  Press mixture evenly in bottom of baking pan.  Bake crust for 15-18 minutes until light golden and set.  Sprinkle crust with coconut, sliced almonds and dark chocolate chips.  Dissolve cafe via in boiling water and whisk into sweetened condensed milk or heat sweetened condensed milk 2-3 minutes in microwave, whisk in cafe via and let cool to room temperature.  Pour mixture evenly over layers and bake 20 minutes or until golden brown around edge.  When cool cut into 24 bars.

"Butter Espresso Fudge Pie"
By: Carolyn Nace, Florida

1 cup strong Starbucks House Blend or Starbucks French Roast coffee
1 pkg. (3.9 oz.) instant chocolate pudding mix
1 pkg. (6 oz.) prepared graham cracker crust
1 cup milk (whole or 2%)
1 pkg. (3.9 oz.) instant butterscotch pudding mix
4 cups prepared, thawed froze whipped topping
2 tablespoons instant espresso powder
⅓ cup chocolate covered espresso beans, chopped

1.  In a medium bowl, whisk together the coffee and chocolate pudding mix until smooth; spread over bottom of crust.
2.  In another medium bowl, whisk together milk and butterscotch pudding mix until smooth.  Fold in 1 cup whipped topping.  Spread over chocolate/coffee layer.
3.  In a medium bowl, whisk espresso powder into remaining whipped topping, blending well.  Spread over top of pie.  Sprinkle chopped espresso beans evenly overtop pie.  Chill at least 6 hours or overnight.  Before serving, drizzle with caramel syrup.
Serves: 6-8
Prep Time: 15 minutes

Frozen Ban-offee Breeze
By: Carolyn Nace, Florida

½ cup light brown sugar
⅔ cup hot brewed Folgers 100% Colombian Coffee
2 medium bananas
⅔ cup heavy whipping cream
½ teaspoon vanilla extract
2 cup whole milk
8-10 ice cubes

Place brown sugar in blender.  Add hot coffee, stir and let sit to cool for 15 minutes.  Peel bananas, break into small pieces and place in blender with heavy cream, vanilla extract and milk.  Blend for 20 seconds  Add ice cubes and continue blending until smooth and creamy.  Add a little more milk if it gets to thick.  pour into goblets and garnish with sliced bananas and sprinkle with nutmeg if desired.
Serves: 3-4

Dutch Oven French Roast Stew
By: Katie Pelczar, Massachusetts

4 slices bacon, chopped
1 lb beef stew meat, cut in 1 inch pieces
¼ cup flour
1 tablespoon butter
1 cup chopped onions
2 tablespoons minced garlic
1 cup roughly chopped carrots
1 cup Starbucks French Roast Coffee brewed coffee
1 cup beef broth
Salt and pepper to taste
2 ounces dark chocolate, chopped

In a Dutch oven, cook the bacon until almost crisp and then remove from the pan and set aside.  Toss the beef in the flour and then brown in the bacon fat.  Once browned on all sides, remove the beef and set aside. Add the butter to the pan and sauté the onions and garlic until soft, about 10 minutes.  Season with salt and pepper.  Add the carrots and return the beef and bacon to the pan.  Add in the coffee and the stock and simmer covered over low heat for an hour and a half.  Season to taste with salt and pepper.  Stir in the chocolate until it melts.  Serve hot with a big loaf of crusty bread.

Bodacious Texas Ribs ~ 4 Texas Sized Servings
By: Peter Halferty, Texas

¾ Cup Balsamic Vinegar
¾ Cup Raspberry Vinegar
1 Tablespoon whole Pickling Spice Mix
3 Tablespoons Olive Oil
½ Cup Chopped sweet Onion
4 Cloves Garlic, minced
1 Cup Ketchup
½ Cup strong Starbucks French Roast Coffee
⅓ Cup Dark unsulfured Molasses
2-3 Tablespoons New Mexico Chile Powder, or to taste
⅓ Cup Packed Dark Brown Sugar, or brown Sugar Splenda
¼ Cup Tomato Paste
4 Pounds Pork Spareribs
12 Ounce Beer

In a small pan, combine the vinegars and pickling spies.  Bring to a boil over high heat; reduce heat to medium and continue boiling the mixture, uncovered until it reduces to ¾ Cup (about 8-10 minutes).  Strain through a sieve and discard the spice mix; reserve. Heat the oil in a sauté pan until hot over medium-high heat.  Sauté the onion until softened, stirring frequently.  Stir in the garlic and cook 2-3 minutes more.  Add the vinegar and all remaining sauce ingredients (not the beer) and stir well.  Simmer the sauce over low heat for 10 minutes; remove from the heat and cool.  Marinate the spareribs in 1 Cup of the sauce, coating both sides well, covered in the refrigerator at least 4 hours or overnight.  (I use a large closeable freezer bag, and turn it over several times).  Heat the oven to 325° F.  Put the marinated ribs on a rack in a 9 x 12-inch baking pan and pour the beer into the pan.  Cover everything with heavy foil and bake the ribs for 1 ½ hours.  Remove the pan from the oven and raise the temperature to 375° F.  Baste the ribs with additional sauce, on both sides and bake them uncovered for an additional 25-30 minutes more, basting frequently, as desired, until the ribs are tender and browned.  Serve with a fruit salad or slaw, garlic mashed potatoes and a steamed veggie.

Maxwell House Cocoa Java ~ Can be served Hot or Iced!

1 Envelope Hot Chocolate Mix
3/4 cup Freshly Brewed French Roast Maxwell House Coffee
Fresh or frozen Whipped Cream

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 Maxwell House 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

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

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.