Quick And Easy Recipe That Uses Brewed Coffee And A Few Simple Ingredients. Baking Or Freezing Is Ok.?
October 24th, 2009 by Rexx
I always have half a pot or more coffee left over and don’t want to always throw away and I prefer not to reheat. I sometimes will add new grounds to previously used grounds (within hour or so not days) to recycle. ( I find it relevant) So, quick and EZ ideas you may have without me having to do an extraordinary amount of labor are requested. Usually looking for content that ISN’T sugar loaded and kid-friendly. Alcohol OK for the adults though. And thanks.
Posted in Coffee | 
5 Comments »
October 24th, 2009 at 9:40 pm
I have added it to box brownie mixes rather than water ( makes a mocha brownie), added to ice cream mix, either vanilla or chocolate, in gravies like red-eye gravy for ham or grits and just as a cold iced drink, iced coffee!
October 24th, 2009 at 9:42 pm
Mocha Rum Cake uses 3 cups of coffee and a half-a-cup of rum. Substituting coffee in a brownie recipe is fabulous and if you add splash of rum, it is even better.
October 24th, 2009 at 10:12 pm
My Grandmother always used leftover coffee for her roasts. Although it sounds odd, it gives a beef or pork roast a really nice flavor.
October 25th, 2009 at 4:05 am
iced coffee?, tiramisu?
October 25th, 2009 at 10:55 am
CHOCOLATE CAKE
2 c. sifted flour
1 1/4 c. sugar
1/3 c. cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. brewed strong coffee
3/4 c. mayonnaise
1 tsp. vanilla
Sift together flour, sugar, cocoa, baking powder, baking soda and salt. Add brewed coffee, mayonnaise and vanilla and stir until smooth. Pour into greased and floured 9×9 inch pan. Bake 40 minutes at 350 degrees. Dust with confectioners’ sugar when cool. Makes a nice, moist cake.
OR
COUNTRY HAM BAKE
Country ham slices, amount according to number of people you are serving
Brewed coffee
Trim a small amount of fat from ham. Arrange slices in a baking dish and cover with coffee. Bake at 250 degrees for about 45 minutes to 1 hour. Your ham will always be tender with delicious red-eye gravy all in one dish.
OR
BROWNIES
1 c. mayonnaise
2 c. sugar
2 tsp. vanilla
2 c. self-rising flour
1 c. brewed coffee
1 c. pecans
1/2 c. cocoa
Preheat oven to 350 degrees. Cream mayonnaise and sugar; add vanilla. Blend. Alternate flour, cocoa and coffee; blend to a smooth consistency. Pour into a buttered and floured 9 x 13 inch baking sheet. Top with pecans. Bake 40 minutes.
OR
CHOCOLATE MOUSSE
1 (8 oz.) semi-sweet chocolate
3 tbsp. powdered sugar
3 tbsp. strong brewed coffee
2 to 3 egg yolks
1 1/4 c. whipping cream
Melt chocolate in a double boiler or in a pan with hot water. Add sugar, coffee and egg yolks, one at a time. Stir until mixture has thickened. Remove from heat. Let cool. Whip cream, add to slightly cooled chocolate mixture. Spoon mousse into individual serving dishes. Cover. Let cool in refrigerator for 1 hour. Garnish each serving with a spoon of whipped cream
OR
DRIP BEEF AND FRENCH DIP
Roast of any kind
Season salt, to taste
2 long pieces celery, finely chopped
1 sm. onion
1/4 c. vinegar
4 c. brewed coffee
5 bouillon cubes
Cover roast with seasoning salt. Add remaining ingredients, cover well and bake in a 275 degree oven all night. Serve with hard type rolls. Tear beef into small parts and use liquid for dip
OR
BAR B Q SAUCE
1 c. coffee, brewed
2 1/4 c. catsup
1 c. sugar
1/2 c. vinegar
2 1/2 tbsp. Worcestershire sauce
3/4 tsp. chile powder
3/4 tsp. red pepper
2 tbsp. onion
4 cloves garlic
Bring all ingredients to a boil. Cool. Store in refrigerator; lasts a long time
OR
EASY SPAGHETTI MEAT SAUCE
2 tbsp. olive oil
1/2 c. chopped onion, or 1 onion, grated
1 lb. lean ground beef
Garlic powder to taste
1 can (10 oz.) tomato soup
1 can (12 oz.) tomato paste
1/2 c. black coffee (brewed or instant)
1 tsp. salt
Dash pepper
1/4 tsp. oregano
Heat olive oil in skillet. Add onion, ground beef, and garlic powder. Cook and stir, over medium heat, until meat has browned. Carefully add and blend in remaining ingredients. Bring to a boil, then reduce heat to simmer. Cook over low heat, stirring occasionally, for 1/2 hour. Cool, then refrigerate or freeze for later use, if desired. Yield: 4 generous servings
JM