Peach Coffee-Cream Pie
Coffee Drops
Hermits
Old Time Molasses Coffee Cookies
Bourbon Baked Beans
Ham With Red Eye Gravy
Hawaiian Coffee Sauce
Wake 'er Up Spareribs
Coffee Nog




Peach Coffee-Cream Pie

2 tsp. instant coffee
1 pkg. vanilla pudding
1 1/4 cup milk
1/2 c. whip cream
2 egg yolks
1 Tbsp. butter or margarine
4 fresh peaches, sliced
juice of 1/2 lemon
9-inch pie shell
2 egg whites
1/4 tsp. cream of tartar
1/4 cup sugar

Heat oven to 400 degrees. Add instant coffee to pudding mix. Stir in milk
and cream. Cook over medium heat just until boiling. Beat egg yolks. Add
at least half of the hot mixture gradually to egg yolks. Return to
saucepan, add butter and heat, stirring rapidly until mixture becomes a
full boil. Remove from heat and cool. Brush the peach slices with lemon
juice. Put in bottom of pie shell. Spoon filling over top. Beat egg whites
and cream of tartar until frothy. Add sugar gradually, beating well
between additions and continue to beat until stiff and glossy. Spread the
meringue over filling. Bake 8 to 10 minutes until meringue is slightly
browned. Cool. Serve with Ice Cream.




Coffee Drops

1 egg
1/2 cup sugar
1/2 cup shortening
1/2 cup coffee
1/4 cup molasses
2 cup flour
1 tsp. baking soda
1/4 tsp. cloves
1/4 tsp. cinnamon
1/4 tsp. salt

Beat egg, sugar, shortening, coffee and molasses until creamy. Sift flour,
soda, cinnamon and salt. Add cloves. Drop from tablespoon onto lightly
greased cookie sheet. Bake at 375 degrees for 12 to 15 minutes.


Hermits

3/4 cup shortening
1 1/2 cup brown sugar
2 eggs, beaten
1/3 cup strong coffee, cooled
3 cup sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 cup chopped walnuts
2 cup raisins

Cream shortening to fluffy. Gradually beat in sugar, eggs and coffee. In
separate bowl, sift together flour, soda, salt and spices. Toss with
raisins and walnuts. Add flour mixture to shortening mixture. Blend well.
Drop by teaspoon onto lightly greased cookie sheet. Bake 10 to 12 minutes
in 400 degrees preheated oven.


Old Time Molasses Coffee Cookies

1 cup shortening
1/2 tsp. salt
3 tsp. baking soda
2 tsp. ginger
2 tsp. cinnamon
1 tsp. cloves
1 cup sugar
1 cup molasses
1 egg
4 3/4 cup flour
2/3 cup cold coffee

Mix all together. Drop on cookie sheet and bake at 375 degrees for 10
minutes.




Bourbon Baked Beans

3 cans baked beans
1/4 cup bourbon
1/4 cup strong coffee
5 pineapple slices, cut in half

About 3 hours before serving, pour beans and bourbon into 2-quart
casserole. Cover and let stand about 1 hour. Remove cover; bake 1 hour at
350 degrees. Remove from oven; arrange pineapple around edge. Return to
oven until pineapple brown aprox. 15 minutes.


Ham With Red Eye Gravy

1 thick slice ham about 1/2 inch thick
heavy iron skillet
a dab of shortening
1 1/2 cup hot coffee

Score ham fat so it won't curl up. Put in hot skillet and brown on both
sides until done. Take out and pour in hot coffee; Papa's easy gravy.
Serve with hot grits.


Hawaiian Coffee Sauce

1/2 cup butter
1/2 cup brown sugar
3 Tbsp. flour
1/4 cup milk
1 cup strong hot coffee
3/4 dark corn syrup
2 tsp. vanilla
1 cup whip cream

Melt butter blend in sugar and flour. Add milk, coffee and syrup. Cook,
stirring constantly, until thick and smooth. Cool. Add vanilla and fold in
whip cream. Place in covered container and store in refrigerator for up to
three days. Serve over coffee ice cream, cakes or puddings. Makes about 5
cups.


Wake 'er Up Spareribs

Cut 4 to 5 pounds spareribs into serving portions (about 3-4 inch wedges)
Place 1 layer deep in large shallow pan. Brush with Wake 'er Up Barbecue
Sauce and marinate for several hours. Cook uncovered in a 350 degrees oven
1
hour. About 30 minutes before serving, place them meaty side down on the
grill over hot coals brushing with sauce and turning constantly.



Wake 'er Up Barbecue Sauce

1 cup double strength coffee
1/2 cup. light molasses
1/2 cup sugar
2 Tbsp. Worcestershire sauce
1 cup cider vinegar
1/4 cup prepared mustard
1/4 cup Ketchup

a few drops of Tabasco sauce
Combine ingredients and heat, stirring until well blended.



Coffee Nog

2 cups Egg Nog
shot of espresso or 1/2 cup very strong coffee
Whip Cream
1 tsp. Cinnamon
1/2 tsp. Nutmeg

In 1 quart saucepan heat Egg Nog until very hot but not boiling. Add
coffee
to two oversized mugs. Pour Egg Nog into coffee top with Whip Cream,
Cinnamon and Nutmeg.

from me to you

Linda in Tennessee



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