Lancastar Fanning, Saturday, March 28, 1998 Flavored Coffees, Chocolates To Sip Flavored coffees and hot choco late drinks sesm to be the latest rage sweeping the country. An every increasing population of pie teens and teen-agers are joining adults to sip cappucino, iced cof fee, latte, and unique combinations of coffee-flavored drinks. While new flavors are constant ly being concocted, some of the favorites have been around for yean. Use these recipes and save yourself the high price cost of indulging at coffee shops and upscale restaurants. GROWN-UP HOT CHOCOLATE 3 tablespoons sugar 2 tablespoons unsweetened cocoa 1% cups milk, divided Combine sugar and cocoa in small saucepan with wire whisk. Add 'A cup milk. Whisk over medium heat until smooth. Add remaining milk; heat until hot, whisking occasionally. Kristina Par doe HAZELNUT CAFE AU LAIT Makes 3 servings: 3 cups milk 2 cups regular brewed coffee 2 tablespoons Nutella, Quick, or other chocolate-hazelnut spread Heat milk and hazelnut spread in a microwave oven, stirring fre quently, until the mixture starts to spread. Blend in coffee and divide among three cups. Kristina Pardoe Sullivan Co. Dairy Princess APRICOT COFFEE CREAM 16-ounce can apricot halves in syrup, undrained 1 teaspoon instant coffee 2 cups cold milk 1 pint coffee ice cream, softened A teaspoon almond extract Coffee ice cream Place apricots with syrup and instant coffee in blender container; cover. Puree until smooth. Add half of the milk and ice cream. Blend until smooth. Add half of milk and ice cream. Blend until smooth. Add remaining milk, ice cream, and almond extract Blend until smooth and frothy. Serve immediately in tall chilled glasses topped with a small scoop of cof fee ice cream. Am. Dairy Association Recipe Topics If you have recipes lor the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingre dients and dear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. 4 - 11 - 18 - 25 • April- PEPPERMINT WHIPPED CREAM TOPPING 1 cup whipping cream ‘A cup crushed peppermint candy 2 tablespoons confectioners’ sugar Combine all ingredients in a chilled bowl. Whip until stiff. Pipe through pastry tube to form roset tes or spoon dollops onto waxed paper. Freeze until ready to use. (Cover when frozen; keeps up to two weeks). To serve: Heat a cup of milk for each serving to scalding. Stir in 1 tablespoon chocolate mixture into each cup. Top each with a frozen dollop of peppermint whipped cream. Serve immediately. Microwave directions: Com bine chocolate morsels, sugar, and water in a medium-sized micro wavable bowl. Microwave on high for 314 minutes, stirring after each minute. Proceed as directed above. Variations: Hot Chocolate Cherry Cordial: Whisk in I'A tablespoons cherry-flavored brandy just before serving. Garnish with whipped cream and a cherry, if desired. Mexican Hot Chocolate: Add 'A teaspoon ground cinnamon to sugar-chocolate mixture; proceed as recipe directs. Garnish with cin namon stick. Orange-Spice Cocoa: Add 'A teaspoon ground nutmeg to sugar-chocolate mixture; proceed as recipe directs. Stir in VA tablespoons orange-flavored liqueur just before serving. Garn ish with a slice of orange, if desired. Mocha Sensation: Add 1 tables poon instant coffee when stirring in remaining milk. Stir in VA tablespoons coffee-flavored liqueur just before serving. Garn ish with whipped cream and cho colate curb or chocolate sprinkles, if desired. NEW ORLEANS COFFEE A cup milk 'A cup heavy cream 'A cup black coffee hi a small saucepan, combine ingredients and bring to a boil. Serve immediately. Serves 1. Candy Recipes Easter Dinner Egg Salad Week Using Olives $ x Dress up flavored coffees with a dollop of whipped cream, cinnamon sprinkles, cof fee candles, pretzels sticks, and served in a sparkling glass mug. CONTINENTAL ICED COFFEE 2 tablespoons instant coffee 2 tablespoons sugar 'A cup water 4 cups cold milk Few drops peppermint extract 'A cup whipping cream 2 tablespoons cold fudge top ping for ice cream Dissolve instant coffee and sugar in water. Add milk and pep permint extract Cover and chill until serving time. Whip cream in a chilled bowl with chilled beaters until stiff peaks form. Swirl fudge lopping gently through whipped cream to give a marbled pattern. Serve a spoonful of marbled whipped cream over each cup of iced coffee. Am. Dairy Association BLONDIE’S GRAPE AND TEA RICKEY 1 quart grape juice 1 quart water V* cup lime or lemon juice 1 quart lea 1 cup orange juice Sugar syrup to sweeten* Combine ingredients, sweetened to taste, and serve over ice. Sugar syrup: 2 cups granulated sugar 2 cups water Combine in saucepan, bring to a boil. Cook S minutes. Chill and store in jar to use to sweeten drink. COFFEE PUNCH \'A pints vanilla or vanilla and chocolate ice cream 4 cups hot coffee Grated nutmeg In a bowl (dace ice cream, pour coffee over ice cream. Whisk until ice cream is partially melted. Pour into punch glasses and sprinkle with nutmeg. Featured Recipe Heather Riley’s spoof as a pushy waitress entertains and entices the audience to try more dairy products. The 17-year-old is a creative, budding comedian, who wears both the Crawford County and the state first alternate dairy princess title. Despite Heather’s ability to seemingly inject humor into any situa tion, she is no stranger to seriousness. To learn how the most devastat ing event of her life forced her to become a better person, turn to the feature story on Heather in this section. For those eager for a delightful appetizer to serve to guests, here is one of Heather’s favorite recipes. ONION CHEESE BALL 2 8-ounce packages cream cheese 3-ounce package cream cheese with chives 1 scant tablespoon onion powder 6-ounces French onion dip /* teaspoon Worcestershire sauce 'A teaspoon garlic powder I 'A cups shredded cheddar cheese Chopped nuts Soften cream cheese. Put all ingredients, except nuts, into a large mixing bowl and blend together well Chill. Shape into a ball and sprinkle with chopped nuts. Serve with crackers. Serves 25-30. MOCHA FLOATS 3 cups strong hot coffee l'/j cups vanilla, chocolate or coffee ice cream 1 teaspoon grated semi sweet chocolate Pour coffee into 4 mugs. Add Vi cup ice cream to each cup. Sprinkle chocolate on top of ice cream float (Turn to Pago B 8)
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