Cookie recipe

Cookie recipe


 Beth's Spicy Oatmeal Raisin Cookies
Ingredients
• 1/2 cup butter, softened
• 1/2 cup butter flavored shortening
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 cup raisins
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

 Peanut Butter Cup Cookies
Ingredients
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk.
Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

 Oatmeal Peanut Butter Cookies III
Ingredients
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup white sugar
• 1/2 cup packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup quick cooking oats
• 3 tablespoons butter, softened
• 1 cup confectioners' sugar
• 1/2 cup smooth peanut butter
• 2 1/2 tablespoons heavy whipping cream
Directions
1. In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
4. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

 Chocolate Mint Cookies I
Ingredients
• 3/4 cup butter
• 1 1/2 cups packed brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 36 chocolate mint wafer candies
Directions
1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

 Soft Gingersnaps
Ingredients
• 1 1/2 cups butter (no substitutes), softened
• 2 cups sugar
• 2 eggs
• 1/2 cup molasses
• 4 1/2 cups all-purpose flour
• 3 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• Additional sugar
Directions
1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle.
2. Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.

Taiwanese food recipe

Some of the most famous and popular dishes you find in Taiwanese Recipes are the delicious Three Cups Chicken, Red-Cooked Pork Trotter, Taiwanese Beef Noodles and Tea Eggs. Most people associate all Taiwanese food with beef noodles, but there is more to it. Taiwanese cuisine is actually a blend of many different regional cooking styles from mainland China. In the 40s, the Nationalists fled to Taiwan from mainland China after a bloody struggle with the communists. These Nationalists, from all over China, brought with them their regional tastes. Taiwanese cuisine is a rich blend of Shanghainese, Beijing, Hunanese, Szechuanese, Cantonese, Teochew and Hokkien styles. There is also a strong Japanese influence in Taiwanese cooking, such as a fondness for seaweed. Seafood is also popular as Taiwan is an island. Taiwanese food, like Chinese cuisine generally, is characterized by its emphasis on the freshness of the ingredients and simple cooking styles. Ginger, garlic, soy sauce, scallions and Chinese wine are essential. A distinguishing factor in Taiwanese cooking is its wide use of fermented bean paste. Black bean sauce, fermented and then dried, is coupled with fish and shellfish. Fermented yellow bean paste is also popular. Sold in jars, and sometimes added with chilies, they last for a long time. Some of the most popular dishes are the simple, everyday fare enjoyed in common Taiwanese homes. Typical of Taiwanese cuisine is the great number of soup stocks, resulting in it being referred to as a "soupy" cuisine. Taiwanese food recipes also places emphasis on lighter flavors and natural sweetness of foods.

 Basic Stewing Broth Recipe
Ingredients:
Five-spice ingredients as needed that is, 5 star anises, 10
sichuan peppercorns,
5 cardamom, 3 cloves and 1 large piece of tangerine peel
Scallions, trimmed and cut into 3 inch length
garlic and ginger, peeled and smashed with the back of a knife
3 red chili peppers, washed and leave whole
2 tablespoons cooking wine (Kaoliang wine)
3 tablespoons thick dark soy sauce
1.3 oz (40 g) rock sugar
1 level tablespoon salt
15 cups soup stock
Method:
Stuff all the five-spice ingredients inside a cotton pouch and seal the opening tightly. Use approximately 3 tablespoons of cooking oil to stir-fry scallions, ginger, garlic and chili pepper until fragrant. Drizzle in the wine (Kaoliang wine is the best because of its aroma), then add thick dark soy sauce, rock sugar, salt and soup stock. Bring to a boil. When preparing stewing broth, simmer the five-spice pouch in the liquid over low heat for 20 minutes to release the flavor of the spices, then add the cooked ingredients and stew


 Bitter Gourd with Beef Recipe
Ingredients:
5/12 lb tender beef
1 bitter gourd (bitter melon)
1 tablespoon minced garlic
2 red chili peppers

Marinade Ingredients:
1 tablespoon Chinese cooking wine
1 tablespoon soy sauce
1 teaspoon cornstarch

Seasonings:
1 tablespoon soy sauce
½ teaspoon salt
1 tablespoon Chinese cooking wine
½ tablespoon sugar
½ tablespoon cornstarch mixed with 3 tablespoons of water
Method:
Cut beef into slices and marinate with the marinade ingredients for about 10 minutes. Rinse well the bitter gourd and halve it lengthwise. After bitter gourd is opened - do not wash it anymore, instead use a spoon to thoroughly scrape away the inner flesh before slicing. This will make the bitter gourd taste crunchier. Cut halved bitter gourd horizontally into 1-cm thick slices. Halve chili peppers, discard seeds and cut diagonally into sections. Blanch beef through smoking oil rapidly and remove. Blanch bitter gourd through the oil rapidly and remove. Heat 2 tablespoons of cooking oil to stir-fry minced garlic until fragrant. Add bitter gourd and beef as well as red chili pepper and seasonings. Sauté rapidly over high heat until evenly mixed and remove. Serve.
Note: Select bitter gourd with coarse lumps on surface, as it is less bitter. Blanch through oil first to give the bitter gourd a smooth texture.

 Spicy Hot Crab Recipe
Ingredients:
2 blue or sea crabs
½ cup flour
1 chili pepper
1 scallion, sectioned
½ tablespoon minced ginger

Seasonings:
A 1 tablespoon cooking wine
½ teaspoon salt
B 1 tablespoon cooking wine
2 tablespoons soy sauce
2 teaspoons black pepper
1 teaspoon sugar
3 tablespoons water
Method:
Open the crab shell, remove and discard lungs and other internal organs, then rinse well and cut into small pieces. Add seasoning A and let sit for some time. Drain well and coat the crab flesh surface with a layer of flour. Deep-fry in smoking oil and remove. Heat 2 tablespoons of oil to stir-fry minced ginger and chili pepper sections until fragrant. Return crab pieces and season with seasoning B to taste. Add scallion sections, mix well and remove to plate. Serve.

 Carp in Chili Bean Sauce Recipe
Ingredients:
1 common carp (about 1.3 lbs)
1 package tofu
3 scallions, trimmed
2 ginger slices
1 tablespoon minced garlic
1 tablespoon chopped scallions
½ tablespoon cornstarch mixed with about 3 tablespoons of water
Seasonings:
2 tablespoons soy sauce
2 tablespoons hot chili bean paste
1 tablespoon Chinese cooking wine
1 tablespoon sugar
½ tablespoon vinegar
pepper as needed
1 cup water
Method:
Scale, clean, remove gut and rinse fish, pat dry; heat 2 tablespoons oil, stir-fry scallions and ginger until dark brown and soft, discard, put fish in and fry until slightly brown on both sides, remove. Stir-fry minced ginger, garlic and bean paste until fragrant, add the seasonings and bring to a boil. Return fish, reduce heat to low and cook. Cut tofu into squares, add to fish and cook for 12 minutes. Wait until the liquid is slightly absorbed, thickened with cornstarch mixture and some chopped scallions. Remove to a serving plate when the liquid is slightly thick. Serve hot with steamed rice.

banana recipe

 Banana Sour Cream Bread
Ingredients
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups white sugar
• 3 eggs
• 6 very ripe bananas, mashed
• 1 (16 ounce) container sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 4 1/2 cups all-purpose flour
• 1 cup chopped walnuts (optional)
Directions
1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean
 Banana Pudding IV
Ingredients
• 1 (8 ounce) package cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 1 (5 ounce) package instant vanilla pudding mix
• 3 cups cold milk
• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed
• 4 bananas, sliced
• 1/2 (12 ounce) package vanilla wafers
Directions
1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
 Janet's Rich Banana Bread
Ingredients
• 1/2 cup butter, melted
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup chopped walnuts
• 2 medium bananas, sliced
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
 Bananas Foster II
Ingredients
• 1/4 cup butter
• 2/3 cup dark brown sugar
• 3 1/2 tablespoons rum
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 3 bananas, peeled and sliced lengthwise and crosswise
• 1/4 cup coarsely chopped walnuts
• 1 pint vanilla ice cream
Directions
1. In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
 Banana Pudding III
Ingredients
• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 cups cold water
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 cups heavy cream
• 3 bananas, sliced
• 1/2 cup lemon juice
• 36 vanilla wafers
Directions
1. In a medium bowl, stir together condensed milk and water. Beat in pudding mix until smooth. Chill in refrigerator 5 minutes.
2. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into chilled pudding mixture.
3. Dip sliced bananas in lemon juice. Shake off excess.
4. In a 2 1/2 quart serving bowl, spoon 1 cup pudding mixture. Top with one-third each of the wafers, bananas and remaining pudding. Repeat layers twice. Chill until serving.
 Peanut Butter and Banana Dog Biscuits
Ingredients
• 1 egg
• 1/3 cup peanut butter
• 1/2 cup mashed banana
• 1 tablespoon honey
• 1 cup whole wheat flour
• 1/2 cup wheat germ
• 1 egg white, lightly beaten, for brushing
Directions
1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
2. Stir together the egg, peanut butter, banana, and honey in a medium bowl; blend thoroughly. Stir in the flour and wheat germ; mix well. Turn dough out onto a floured board and roll to 1/4 inch thick. Cut into desired shapes with a cookie cutter, place on prepared baking sheet, and brush tops with egg white.
3. Bake biscuits in preheated oven until dried and golden brown, about 30 minutes, depending on size. Remove from oven and cool on a wire rack.

Baking bread recipe

 Banana Crumb Muffins
Ingredients
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
 Clone of a Cinnabon
Ingredients
• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
Directions
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
 Amish White Bread
Ingredients
• 2 cups warm water (110 degrees F/45 degrees C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour
Directions
1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

 Grandmother's Buttermilk Cornbread
Ingredients
• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt
Directions
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
 Monkey Bread I
Ingredients
• 3 (12 ounce) packages refrigerated biscuit dough
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 cup margarine
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Iced green tea recipe

Makes: about 12 (8-ounce) servings
Prep: 25 minutes
Cool: 4 hours
Ingredients
• 12 cups water
• 1/4 cup sugar
• 3 inches fresh ginger, peeled and thinly sliced
• 12 to 16 green tea bags
• Strawberries
• Limes, quartered
• Orange peel strips
• Ice cubes
Directions
1. In a large saucepan combine water, sugar, and ginger. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove from heat. Add tea bags; let stand, covered for 3 minutes. Remove tea bags. Strain ginger from tea; discard ginger.
2. Transfer tea to a 1-gallon pitcher or punch bowl. Cover; cool 1 hour. If desired, chill.
3. Meanwhile, on a 12-inch wooden skewer alternate strawberries, lime quarters, and orange peel strips. Place skewer inside pitcher or punch bowl as a decorative swizzle stick. Serve tea in glasses over ice cubes. Makes about 12 (8-ounce) servings.
Make-Ahead Tip: Prepare tea, cover and cool several hours. Chill up to 24 hours.
Nutrition Facts
• Servings Per Recipe about 12 (8-ounce) servings
• Calories 24,
• Sodium (mg) 7,
• Carbohydrate (g) 6,
• Vitamin C (DV%) 15,
• Percent Daily Values are based on a 2,000 calorie diet

Ingredients
*6 cups Brewed Green Tea
*Can of organic sliced peaches (or 1 real peach sliced)
Directions
1) Brew 6 cups of green tea by adding 6 tea bags of green tea (or 6 teaspoons if your using leaves) and seep in 6 cups of water for about 5 minutes.
2) Remove the tea bags or leaves, depending on what you were using.
3) After making the hot green tea, pour it into a pitcher and add the peaches. Chill for a few hours, and enjoy
Ingredients
*12 cups water
*1/4 cup sugar (but I suggest replacing sugar with honey)
*3 inches fresh ginger, peeled and thinly sliced
*12-16 green tea bags
*Strawberries
*Limes (quartered)
*Orange peel strips
*Ice Cubes
Note: As you will see, the strawberries, limes and oranges are for decorating purposes. You can use as much or little as you'd like.
Directions
1) In a large saucepan combine water, sugar, and ginger. Bring to a boil and reduce heat. Simmer for 5 minutes and remove from heat. Then add the tea bags, let stand covered for 3 minutes. Remove the tea bags, then strain and discard the ginger.
2) Put your tea into a 1 gallon pitcher or punch bowl. Cover, and let cool for about an hour. I would suggest letting it chill for a little longer however, just to make sure your drinking "iced tea" and not "kind of cold" tea. I would suggest at least 6 hours, but preferably at least 12.
3) Meanwhile, alternate your strawberries, lime quarters, and orange peel strips on a 12 inch wooden skewer. Place this inside your pitcher or bowl for decoration. You'll also get a small amount of flavor from the fruits as well.
4) When everything is ready, pour your iced tea over ice cubes and enjoy!
This makes about 12 8oz. servings

• Ingredients
4 cups boiling water
8 regular green tea bags (Celestial Seasonings)
2 cups cold water
1/2 cup Splenda granular (no-calorie artificial sweetener)
• Directions
1. In a saucepan, pour boiling water over tea bags; cover and steep 5 minutes.
2. Remove tea bags from water, squeezing gently.
3. Stir in 2 cups cold water and sweetener, stirring until sweetener dissolves.
4. Serve over ice or let tea come to room temperature then serve over ice




• Southern Belle Peach Iced Tea
Ingredients
2 fresh ripe peaches, pitted and sliced
4 black tea bags
¼ cup fresh mint leaves
½ cup sugar
How to make
Step 1. Bring 5 cups of water to boil on high heat. Add the tea bags,
peaches and mint leaves.
Step 2. Turn the heat down to low and simmer for 5 minutes, until
peaches are soft. Press the peaches against the side of the pot using
a slotted spoon.
Step 3. Strain the mixture from the pot into a ½ gallon-sized heatproof
pitcher, filtering it through a layer of cheesecloth to strain out the peach pulp.
Step 4. Add sugar and stir to dissolve. Fill the rest of the pitcher up with cold water and chill in the refrigerator.
Step 5. Serve over ice.


• Sun Tea with Honey and Lemon
Sun Tea uses the heat of the sun to brew tea, so it’s strong without being bitter. Be patient - it takes a whole day to brew, so if you are looking for instant gratification you might try another recipe in the meantime.
Ingredients
8 bags of your favorite black tea (Earl Grey or Lady Grey are great!)
Juice of 1 lemon
¼ cup of honey
1 gallon of water
How to make
Step 1. Put all ingredients in a 1 gallon glass pitcher and stir vigorously.
Step 2. Put a lid on the pitcher and set it out in the sun. Make sure it’s somewhere where it will get a full day of sunlight.
Step 3. Wait 8 hours.
Step 4. Remove the tea bags and place the pitcher in the fridge.
Step 5. Serve over ice.

Coffee bean cake

You go to a cake bakery when you want a delicious dessert, so it makes almost perfect sense that you would go to a Coffee Bean Bakery when you want the most delicious coffee beans.
Of course, you might not actually find a store called a Coffee Bean Bakery. But a specialty store that roasts their own beans by hand will do the trick nicely. In many cases, the specialty store will employ skilled roasters to add exquisite flavor and aroma to each and every one of their blends, ensuring consistent quality, bean after delicious bean.
In these specialty stores, roasting coffee is an art and not just a method of developing a fantastic coffee flavor. They understand that each individual coffee bean possesses a different size, shape, color, and density. Each bean requires a different roasting heat and timing to bring out its full flavor. And, yes, you can make out the difference. It's like eating a cake from a master baker, enjoying and savouring each and every mouthful and then eating a bulk made, store bought one from a box off the shelf. Just like a top-notch cake bakery, a coffee bean bakery focuses on extracting the most out of each of the coffee beans, while calling out the individual characteristics that are essential to make each coffee blend what it is.
Deep roasting goes even further. Every coffee you buy in a can is roasted to an extent. Even a machine can roast a coffee bean from green to brown. But, this is where it gets good, a roasting expert deep roasts his product, bringing out the utmost body, flavor, and acidity. This gives the finished product a certain viscosity, as well as a lively, energetic feeling on your tongue. All of this can be lost when a bean is roasted half-heartedly.
The catch to full roasting used by experts is slowly does it, no rushing. It may sound hokie, but bean roasting experts almost "talk" to their beans during the roasting process, to see what each bean needs to reach their full, roasted, potential. It always means, nonetheless, that bean experts thoroughly roast their product all the way through.
If you want a good test to see if beans are properly roasted, crack one open before you buy it. A good bean, more often than not, will be darker on the inside than it is on the outside. Poorly roasted beans, which have been processed too quickly and have not reached their full potential, will be darker on the outside. Buy these at your own risk!
So a Coffee Bean Bakery persay may not actually exist but the same care and attention that a master baker would take over a first rate cake is also taken when a master roaster takes up the beans and gets to work. Long may they continue.
 COFFEE LAYER GATEAU
CAKE:
1/2 c. + 2 tbsp. butter, softened
1 c. sugar
Pinch each of salt, ground cinnamon & grated lemon peel
6 eggs, separated
5 oz. semi-sweet chocolate
1 c. all purpose flour, sifted
FILLING & TOPPING:
1 1/4 c. milk
1/4 c. cornstarch
1 tbsp. instant coffee powder
2/3 c. sugar
1 c. + 2 tbsp. butter
15 candied coffee beans
1/2 c. toasted sliced almonds
Grease the inside bottom of a 9" springform cake pan. Preheat oven to 375 degrees.
To make cake, beat butter, half the sugar, salt, cinnamon and lemon peel in a large bowl until light and fluffy. Add egg yolks, one at a time. Melt chocolate in a double boiler over low heat. Stir into butter mixture. Beat egg whites until stiff; beat in remaining sugar. Fold into chocolate mixture followed by flour. Turn batter into greased pan; smooth the surface. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn out cake onto a rack to cool.
To make filling and topping: combine 1/3 cup milk and cornstarch in a small bowl. In a small saucepan, bring remaining milk to a boil with instant coffee and sugar. Stir hot milk mixture into cornstarch mixture. Return to saucepan and bring to a boil, stirring constantly until smooth and thickened. Remove from heat and cool completely, stirring frequently. In a large bowl, beat butter until light and fluffy. Gradually add cooled coffee cream to butter, beating well with each addition.
Cut cooled cake horizontally into 4 layers. Spread 3 cake layers with coffee cream. Stack 4 layers one on top of the other. Spread top and sides of gateau with about two-thirds of remaining coffee cream. Mark top of gateau into 14 portions with a sharp knife. Put remaining coffee cream into a pastry bag fitted with a fluted nozzle. Decorate each portion with a piped swirl of coffee cream ending in a rosette. Pipe a double rosette in the center of the gateau. Top each rosette with a candied coffee bean. Sprinkle center and sides of gateau with sliced almonds.

 MOCHA CAKE
2 tsp. instant coffee powder
4 lg. eggs
1/2 c. sugar
1 c. flour
1/4 c. butter
Preheat oven to 375 degrees. Dissolve coffee in 1 tablespoon water in large bowl over pan of hot water. Add eggs, sugar, and pinch of salt and beat until very thick.
Remove bowl from pan. Sift flour and fold in alternately with melted butter. Pour into greased and lined 8-inch round cake pan. Bake for 40 minutes. Cool on wire rack.
 FILLING AND TOPPING:
1 tbsp. cornstarch
1/2 c. milk
3 tbsp. sugar
1 tbsp. instant coffee powder
1 egg yolk
3/4 c. butter
3/4 c. confectioners sugar
Chocolate shavings
Candy coffee beans
Place cornstarch in small saucepan and blend in milk. Add sugar and coffee and bring to a boil, stirring. Simmer for 2-3 minutes, stirring constantly. Remove from heat and cool slightly, then add egg yolk and beat well.
Cook over gentle heat for 2 minutes, then remove from heat and leave to cool. Beat butter with sifted confectioners sugar. Add cooled custard and beat to a smooth creamy consistency.
Cut cake into 2 layers and put back together with 1/3 filling. Coat and decorate cake with remainder and top with chocolate shavings and candy coffee beans. Serves 12.
 MOCHA LOAF CAKE
1 c. butter (the real thing), softened
1 c. sugar
1 2/3 c. cake flour
4 eggs
1 tbsp. vanilla
Beat the butter until creamy. Add a little sugar, then an egg, and keep alternating this way until sugar and eggs are used up. Add the vanilla and beat 1 minute. Again slowly, little by little, add the flour. Be patient and keep beating until the mixture is thick, white and fluffy.
Heavily butter a loaf pan of 11 x 3 1/2 x 3 inches. Pour the cake batter into the pan and bake in a preheated 350 degree oven for 1 hour or until a knife inserted comes out clean.
 MOCHA BUTTER CREAM:
1 c. butter (the real thing), softened
2/3 c. powdered sugar
1 level tbsp. and 1 level tsp. instant coffee and 3 tbsp. boiling water or 4
tbsp. VERY strong brewed coffee, cold
For decoration: sliced almonds, chocolate hail, silver pills, or chocolate
coffee beans
Combine instant coffee and water, if used, and let cool. Beat the butter until creamy; add the coffee mixture and combine. Sift into this combination the powdered sugar, a little at a time. Stir until smooth.
When the cake is cooled, cut it in half lengthwise and spread with some of the buttercream at room temperature. Put it together and frost the cake all the way around. With the tines of a fork draw long lines over the cake. With a blunt knife cut across into these lines at half-inch intervals to create an interesting pattern.
Decorate with shaved almonds, chocolate hail, or chocolate coffee beans and silver pills. Place on a doily on a silver platter and refrigerate uncovered until the butter cream is firm. Slice thinly. This cake is very rich.
 Chocolate Coffee Liqueur Cake with Coffee Liqueur Cream Icing
finished with Chopped Walnuts and topped with Chopped Chocolate
Covered Coffee Beans.

4 Layer Chocolate Cake
Chocolate Coffee Liqueur Cream Icing
Chopped Walnuts
Chopped Chocolate Covered Coffee Beans

Coffee Cake

Iced tea recipe
Coffee cake is a small cake with a rich and full flavored. Usually they have a fruit or nut base to them. They are served with coffee or tea eaten as a breakfast break or brunch.
Try some of our award winning Coffee Cake Recipes.
Sitting leisurely in the morning with a slice of Coffee Cake and a steaming cup of coffee, is one of life's little pleasures. While this may not be possible on busy weekdays, it does make for a very special weekend treat. This Coffee Cake is rich and buttery with a nice tender crumb. What sets this Coffee Cake apart from other types of cakes is its' vein of streusel running through the center, as well as on top, of the cake. The streusel, when baked, becomes slightly crunchy with a nice grainy texture which contrasts so well with the softness of the cake. I love to serve this cake while it is still warm from the oven with, if I dare, a dollop of softly whipped cream.
Coffee Cakes are the informal cakes, the ones for everyday. Although called a "Coffee" Cake, they do not contain coffee. The name more often refers to how the cake is eaten - in the morning with a cup of coffee. They differ from a regular cake in that they are not multi-layered and are not filled and frosted with an icing. However, both types of cake do use a similar batter, albeit a coffee cake batter is richer in taste and texture because of the addition of sour cream. (You can replace the sour cream with plain yogurt for a lighter cake.) The amount of butter, eggs, and sour cream contained in the batter determines how rich the cake will be. Coffee cakes are instantly recognizable by their streusel topping ('streusel' is German for 'sprinkle') made from a delicious mixture of sugar, flour, and spices to which nuts and sometimes chocolate chips, fruit, or oats are added. The streusel can be used both as a filling and as a topping for coffee cakes. Coffee Cakes are best the day they are made and, if possible, serve them warm from the oven.
Coffee Cake Topping:
1 cup (100 grams) walnuts or pecans
1/4 cup (50 grams) light brown sugar
1/3 cup (50 grams) mini chocolate chips
3/4 teaspoon ground cinnamon
1 tablespoon (12 grams) all purpose flour
Coffee Cake:
2 cups (200 grams) sifted cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons (140 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup sour cream or plain yogurt
Coffee Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the nuts on a baking sheet and bake for 8-10 minutes or until fragrant and lightly browned. Let cool and then coarsely chop. Set aside.
Coffee Cake Topping: In a small bowl stir together the sugar, chopped nuts, chocolate chips, ground cinnamon and flour. Set aside.
Butter and flour (or spray with a non stick vegetable/flour spray) a 9-inch (23 cm) spring form pan. Line the bottom of the pan with a circle of parchment paper.
In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until softened (about 1 minute). Gradually add the sugar and continue to beat until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.
Spoon half of the batter into the prepared pan, smoothing the top with an offset spatula. Sprinkle about half of the nut topping on top of the batter. Cover with the remaining batter and then sprinkle with the remaining nut topping. Bake for about 40 - 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and let rest for about 10 minutes before releasing the sides of the pan.
Serve warm or at room temperature.
An oatmeal raisin cookie sounds like a simple thing – and it can be, judging by the number of totally mediocre oatmeal raisin cookies that are out there – but when you get a good one, it can be heavenly. It will have just the right amount of cinnamon to set off the buttery notes in the nutty, oatmeal-packed dough, and highlight plump, sweet raisins. They are all great flavors, and there is no reason why they should only come together in cookie form. This is what inspired this Oatmeal Raisin Coffee Cake.
This cake is delicious, and perhaps doubly so for fans of oatmeal raisin cookies! It is sweet and buttery, with great flavor from brown sugar, oatmeal, cinnamon and raisins. Unlike a cookie, this cake isn’t chewy. It is moist and tender, with just enough richness to make it just as suitable for dessert as it is for breakfast or tea.
The cake is a simple buttermilk cake with oatmeal added to the batter. I prefer quick cooking oats (not instant) because of their not-too-big size and finer texture, and you can make them by pulsing regular rolled oats in the food processor a few times if you don’t have them. The filling and topping for this coffee cake are made with the same mixture, but raisins and chopped pecans are added to the filling of the cake. The topping will melt a bit into the cake itself as it bakes, but this just distributes all its brown sugar, cinnamon and butter goodness over the entire cake.
Calling something a coffee cake is, more often than not, just an excuse to eat cake for breakfast. I don’t need an excuse to eat cake for breakfast, but I am a huge fan of coffee cake nevertheless. This coffee cake does have a little bit of redeeming nutritional value so, just in case you ever feel guilty reaching for that second slice with your morning coffee, you can bake this up and not think twice about it. The coffee cake is made with whole grain flour and is packed with antioxidant-rich cherries. Of course, it is also buttery, tender and topped off with a crispy cinnamon streusel, too.
This coffee cake is very easy to make because the streusel and the batter start off with the same base. You simply set some of the mixture of flour, butter and sugar aside after mixing them together for the streusel and add it back before baking. The cake is very soft, tender and moist. It does have a subtle whole wheat flavor to it, but it doesn’t have any of the heaviness that you might associate with whole wheat baked goods. Since the butter is blended in with the flour, it really gives the cake a lovely light, even texture. White whole wheat flour is the best choice for this recipe because it has a slightly milder flavor than regular whole wheat and makes for a slightly sweeter streusel. If you don’t have it, I would opt for a 50/50 mix of whole wheat flour and all purpose.
You can use fresh cherries, jarred cherries or frozen cherries for this recipe. With frozen cherries, you can either defrost and drain then before adding, or simply add a minute or two to the baking time to account for the face that they will make the batter a littler colder than fresh cherries will. I like sweet black cherries and Morello cherries, but even very tart cherries are a good option for this recipe if you like things a little less sweet. As it is, this is not a particularly sweet coffee cake – just sweet enough to keep you wanting more.
Whole Wheat Cherry Coffee Cake with Cinnamon Streusel
1 cup sugar, divided
1/2 cup butter, room temperature
2 cups white whole wheat flour, divided
1 tsp baking powder
1/4 tsp salt
1 cup milk (any kind)
1 large egg
1 tsp vanilla extract
1 1/2 cups cherries (fresh, jarred or frozen)
1 tsp ground cinnamon
Preheat oven to 350F. Lightly grease a 9-inch square cake pan.
In a large bowl, cream together sugar and butter until light. Beat in 1 cup of the flour, just until mixture resembles very coarse sand. Remove 1 cup of mixture to a small bowl and set aside.
Beat baking powder and salt into the remaining flour mixture (in the large bowl). Add in milk, egg and vanilla and stir well, then mix in remaining flour until mixture is well-combined. Stir in cherries. Pour into prepared pan and spread into an even layer.
Add ground cinnamon to the flour mixture in the small bowl. Grab small handfuls of the cinnamon mixture and squeeze, allowing the mixture to clump slightly. Sprinkle the clumps over the cake batter in an even layer.
Bake for 30-45 minutes, until a toothpick inserted into the center comes out clean.
Cool on a wire rack.
Sometimes a really simple cake is best, and that is usually how I classify a coffee cake. Even though they generally have a streusel or crumb topping, the cakes don’t need any frosting and never require the same time commitment that a layer cake does. It is also nice that coffee cake lends itself to many different flavor variations, so no matter how simple, it is never boring.
This coffee cake is a plain vanilla buttermilk cake with chocolate chips mixed into the batter and topped with cinnamon streusel. It straddles the line between a breakfast cake and a dessert cake for two reasons. First, the chocolate is a desserty addition because coffee cakes often stick with fruit – blueberries, strawberries, etc. – as a mix-in. Second, the texture of this cake is quite rich. It has a tight, tender crumb, and almost seems to melt into your mouth as you eat it. The vanilla comes through in the finished cake, but you also taste the richness of the butter and buttermilk in the batter. The streusel topping, which is also buttery, contributes to this.
Speaking of the topping, this is not the kind of cake that has an extra-thick layer of crumb topping. The streusel mix just about cover the top, adding a bit of extra sweetness and some great texture to the cake. Even though I’m a big fan of topping on coffee cakes, I think that this amount of streusel was just right for this particular cake.
You can use any 9-inch round cake pan for this coffee cake. The cake can be cooled right in the pan and served from it, so there is no need to worry about trying to pry it out of the pan before you slice it. That said, it’s nice to use a spring form pan if you have one because it gives you the ability to remove the sides of the pan – making it that much easier to slice and serve.
Chocolate Chip Coffee Cake
1 1/3 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/2 cup butter, room temperature
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
3/4 cup chocolate chips
3 tbsp all purpose flour
1/2 cup brown sugar
1/2 tsp ground cinnamon
pinch salt
3 tbsp butter, chilled
Preheat oven to 350F. Lightly grease a 9-inch round cake pan (a springform is a good choice).
In a medium mixing bowl, whisk flour, baking powder and salt together.
In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, and vanilla extract. Mix in half of the flour mixture, followed by the buttermilk and then the rest of the flour mixture. Stir only until no streaks of flour remain, then stir in chocolate chips.
Pour batter into prepared pan, then prepare the topping.
In a small or medium bowl, combine flour, brown sugar, ground cinnamon and salt. Cut butter into several chunks and add to flour mixture. Rub in with your fingertips until mixture resembles coarse sand. Sprinkle evenly onto cake batter already in pan.
Bake at 350F for 25-30 minutes in a 9-inch round pan, until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
Cool cake completely (in the pan is fine) on a wire rack before serving.