Stir Coffee DREW CAREY’S APPLE COFFEE CAKE 2 cups flour l'/j cups granulated sugar 2 teaspoons cinnamon 1 teaspoon salt Vi cup vegetable oil 2 large eggs V* cup coffee (liquid) I x h teaspoon vanilla extract IV4 cups apples, peeled and sliced 1 cup chopped nuts Grease a Bundt pan. Mix all other ingredients together in a bowl. Pour mixture into pan. Bake at 350 F for one hour. Serves 10-12. COFFEE CHILI 1 cup dried red beans 1 cup extra-strength coffee 2 tablespoons vegetable oil 'A cup chopped onion 3 cloves garlic, finely chopped 2 pounds top sirloin steak, cut into '/2-inch cubes I'/i tablespoons chili powder 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon ground cumin 1 teaspoon freshly ground pep per 1 can (14'/2 ounces) tomato puree or crushed peeled to matoes 1 cup beef broth Salt to taste Sour cream for garnish Grated Monterey Jack cheese, for garnish For More Than Beverages Cilantro sprigs for garnish In a mixing bowl, cover the red beans with cup coffee. Soak overnight. In a deep casserole, heat 1 ta blespoon of the oil and saute the onion and garlic over medium heat until soft, about 10 minutes. Set them to one side, add the re maining tablespoon of oil, and brown the steak cubes. Add the remaining 'A cup cof fee, spices, and tomatoes to the casserole. Bring to a boil, stir well, and allow to simmer for 10 minutes. Add the beef broth and the drained beans to the casserole and bring to a boil over medium heat. Reduce the heat and sim mer for 1 hour. Season with salt. To serve, ladle the chili into in dividual bowls and top with the sour cream, grated cheese, and sprigs of cilantro. Serves 4 to 6. COFFEE CHEESECAKE Crumb Crust: Butter flavor no-stick cooking spray 3 tablespoons chocolate wafer crumbs 1 tablespoon granulated sugar Batter: 1 ounce unsweetened chocolate 2 ounces semisweet chocolate V* cup unsifted cake flour 1 tablespoon cornstarch Generous pinch of baking soda Vb teaspoon salt Vi plus 1 tablespoon unsweet ened baking cocoa 3 cups nonfat cottage cheese (24 oz) VA cups light cream cheese 1 tablespoon vanilla ex tract 1 tablespoon plus 1 tea spoort in stant espres so or regular coffee pow der VA cups granu lated sugar 1 large egg plus 2 large egg whites Chocolate curls or shavings 1 bar or block semisweet chocolate 1 teaspoon confectioner’s sugar Position rack in center of oven and preheat the oven to 325 de grees F. Cut a sheet of heavy duty aluminum foil and mold it completely around the outside of the spring foam pan; this will prevent leaking during the water bath. Remove pan from foil and set it aside. Coat the inside of the spring foam pan with cooking spray. In a cup, blend together chocolate wafer crumbs and sugar, then dust the inside of the baking pan with this mixture. Spread excess crumbs evenly over the bottom of the pan and set aside. Coarsely chop the chocolates and set them to melt in the top of a double broiler over low heat; re move from heat and set aside to cool. Place a sifter over a medium sized bowl and measure into it the flour, cornstarch, baking soda, salt and cocoa. Stir/sift the ingredients into the bowl and set aside. Place the nonfat cottage cheese in a strainer set over a bowl, cover the strainer with a piece of plastic wrap or wax paper, and press on it with your hand to force out any excess liquid. In a blender or food processor, pro cess the cottage cheese 2 or 3 full minutes, until absolutely smooth, without any graininess. Scrape down the bowl and blade once or twice. Add the cream cheese and process until smooth. Stir vanilla and coffee powder together in a cup, and then add it to the cheese mixture with the sugar, egg, and egg whites, and melted and cooled chocolate. Pulse to blend. Add the dry in gredients all at once and pulse only to combine; do not overwork the mixture. Pour the batter into the prepare