Frosty the Snowman – Beverages and Drinks Recipes

Frosty the Snowman – Beverages and Drinks Recipes

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    Recipe ingredients and directions:

    2 1/2 Cups iced coffee

    5 Tbsp chocolate syrup

    1 Pint vanilla or coffee ice cream

    Put all ingredients in a blender and blend until smooth. Serve in tall glasses.

    **

    Chocolate Coffee Sauce

    Melt a quarter-pound of sweet chocolate broken into pieces in one fluid

    ounce of strong coffee and stir well. Let it cool and add two ounces of

    butter, a little at a time, beating until it is thoroughly blended.

    **

    Cafe' Vino

    1 Cup cold strong coffee

    2 Oz Tawny Port of Muscatel wine

    2 Tbsp sugar

    1/2 Tsp grated orange peel

    dash of cinnamon

    Whip in blender at high speed until foamy. Pour into chilled wine glasses.

    Serves 2.

    **

    Almond Slushy

    Combine iced coffee, cold milk, almond-flavored Italian syrup and ice cubes

    in a blender. Blend until thick and frosty. Top with nutmeg.

    **

    Coffee Cream Horns

    1/2 LB Butter or margarine, well chilled, divided

    2 cups +2 Tbsp sifted all-purpose flour

    1/2 cup ice water

    1 Tbsp lemon juice

    12 foil-wrapped ice cream cones

    1 egg, slightly beaten

    Coffee Almond Cream*

    Cut 1/4 LB. butter into flour until mixture resembles cornmeal. Add

    water and lemon juice all at once. Stir with a fork until pastry stays

    together. Cover; Chill 1/2 hour. Roll out 1/4-inch thick into rectangle

    18X12 inches. Cut remaining butter into thin pats; Cover 2/3 rectangle.

    Fold uncovered third over middle third. Fold opposite end over top. Then

    fold pastry in thirds crosswise to form a block. Roll out again 1/4-inch

    thick. Repeat folding. Wrap in foil. Chill 1/2 hour. Repeat rolling,

    folding, and chilling three more times. Wrap pastry. Chill overnight, or

    longer. Roll pastry 1/8-inch thick into rectangle 20X12 inches. Cut into

    12 inch-wide strips. Brush with water. Wrap each strip, slightly

    overlapping, around foil-covered cone, starting at point. Brush with egg,

    chill 1/2 hour. Bake at 450F for 15 minutes. Reduce heat to 350F. Bake

    15 minutes or until puffed and golden. Cool on Racks. Remove cones

    carefully. Before serving fill with Coffee Almond Cream

    *Coffee Almond Cream*

    Combine 1/2 cup whipping cream, 2 tbsp sugar, & 1 tbsp instant coffee.

    chill. whip until stiff. fold in 1/3 cup diced almonds.

    Category: Beverages & Drinks Recipes

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    Paul

    Owner of Recipe Flow

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