White Horse Coffee & Tea Company®
Recipes
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Juanita's Quesadilla "Salvadorean Coffee Cake" - Great with our El Salvador Santa Rita Bourbon coffee - Ingredients: 2 cups Bisquick, 1 cup sugar, 1/3 cup Parmesan cheese, 3 eggs, 1/2 cup sour cream, 1 cup milk, 1 cube melted butter, sesame seeds (optional). Directions: Preheat oven to 350 degrees. In mixing bowl, combine Bisquick mix, sugar, Parmesan cheese, sour cream, eggs and milk. Mix by hand. Add melted butter, a little at a time, until any lumps are gone. Save some of that butter to grease your 9x11 inch pan. Bake for about 30 to 45 minutes or until golden brown. About 10 minutes after being in the oven, sprinkle some sesame seeds over it. Enjoy with White Horse Coffee from El Salvador, milk, tea or cocoa anytime. From Juanita Lawson of Martinez, California.
Margaret's version of "Death by Chocolate" - Ingredients: Chocolate brownie mix, package of Cool Whip, 2 packages of chocolate pudding, and Skor Bars. Directions: Bake brownie mix as directed on package. Crumble and put on the bottom of trifle bowl. Spread Cool Whip on top. Make chcolate pudding and spread over the Cool Whip. Chop Skor bars and sprinkle on top. Very easy to do and looks beautiful. From Margaret Lawson.
Chocolate Turtle Cake: Prepare one box of german chocolate cake mix as directed. Pour half of batter into greased pan (9x13). Bake at 350 degrees for 15 minutes. Prepare filling - 30 caramels, one stick butter, one can sweetened condensed milk. Melt this and pour over cake. Add the other half of the batter and top with one cup chopped nuts and one cup chocolate chips. Bake at 350 degrees for 25 minutes. Submitted by Carl Dieter of Martins Ferry, Ohio.
Darlene's Biscotti: "The following is my recipe for Biscotti, which is great with the French Roast Blend made in the Bodum press you sent us." Ingredients: 4 Tbs Butter or Margarine, 3/4 cup sugar, 2 eggs, 1/2 tsp Almond Extract, 2 1/4 cups flour, 2 tsp baking powder, pinch of salt. Directions: Preheat oven to 375°. Cream together butter and sugar until light and fluffy; beat in the eggs, one at a time, add extract. Mix flour, baking powder, and salt in a bowl, add the batter a little at a time. Butter and dust a baking sheet with flour, tap to remove excess flour. Shape dough into a log 2 inches wide and place log in center of baking sheet. Bake until golden and beginning to crack on top, about 30 minutes. Remove log from oven, lower temp to 250°, cut log on diagonal, 1/2 inch thick, place slices back on sheet, return to oven. Leave until they dry out, 15 to 20 minutes; turn once about halfway through. Cool on wire rack. These will be dry and hard, will keep for several days, and are great for dunking. They can be garnished with powdered sugar, almond slices, or any kind of chopped nuts. Enjoy!! Darlene and her husband, Bill, are customers of ours from Jefferson City, MO. Thanks for your contributions, Darlene.
Samira's Sponge Cake with Blueberries: Ingredients: 1 cup bisquick, 1 cup flour, 1 1/2 cups sugar, 4 eggs, 1 tsp vanilla, 2 sticks of cold margarine or butter, 1/2 cup milk. Mix bisquick with flour and sugar in a large bowl. Make a hole in the middle and add the eggs. Mix with an electric mixer and add butter while mixing. Then add milk and mix further. When the batter is ready, fold in blueberries with a spatula. Put in oven at 250 degrees for 1 hour or more until golden.
Coffee Cake: From Janet who works as an ER Nurse in Martinez, California. Ingredients: 1 1/2 cup flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 cup margarine or butter, 1/4 cup brown sugar, 1 egg, 3/4 cup sugar, 1 tblsp vanilla, 1 cup sour cream. Cream the butter and add sugars. Then add the egg and vanilla, followed by the addition of the rest of the dry ingredients and the sour cream. Stir together and pour into a greased 8x8 pan and bake for 30 - 35 minutes at 350 degrees. For the topping, mix 1/4 cup sugar, 1 tblsp flour, 1 tblsp margarine or butter, and 1 tblsp cinnamon.
Chocolate Boysenberry Cake: Ingredients: 4 ozs. bittersweet chocolate, 1 oz water or kirschwasser, 1 oz boysenberry preserves, 3 large eggs separated (1/3 cup whites, 1/4 cup yolks), 2/3 cup sugar, 1 1/4 cups sifted cake flour. Preheat oven to 325 degrees. Butter one 8 inch round pan. Line the pan with wax paper, butter the paper, then flour the pan. In the top of a double broiler over hot water, melt the chocolate with the water or kirschwasser. Stir in the 2 tablespoons of boysenberry preserves and set aside. Beat the egg whites with 1/3 cup of the sugar until the peaks keep their shape and set aside. Beat the egg yolks with the remaining 1/3 cup of sugar until thick and ribbon-like. Fold the chocolate into the beaten egg yolk. Alternately, a third at a time, fold the beaten egg whites and the flour into the chocolate mixture. Mix only until smooth. Do not overmix. Pour the batter into the prepared pan and bake until a knife inserted into the center of the cake comes out clean - about 30 minutes. Cool 2 minutes in the pan and then gently invert onto a cooling rack. When cool, split the cake into 3 layers with a serrated knife. Sprinkle each layer with kirschwasser, if desired. Spread 1/2 cup boysenberry preserves over the 3 layers and assemble the cake. Decorate with chocolate boysenberry buttercream!
Grandma Sauer's Lemon Meringue Pie: In a double boiler mix one cup of sugar, 3 tbsp corn starch, the zest from one and a half lemons and one cup boiling water. Then add 3 beaten egg yolks, the juice from one and a half lemons, and 3 to 4 tbsp of butter. Cook until thick and then let cool. Place cool filling in a precooked pie shell. For the meringue, beat three egg whites until they are fluffy, then add 1/4 cup sugar and a few drops of lemon juice. Place briefly under broiler to slightly brown the meringue (you can also substitute whip cream for the meringue).
Kristin's Chocolate Crinkletop Cookies: This goes great with Zimbabwe coffee. Ingredients: 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, one 12 ounce package of semisweet chocolate morsels, 1 cup granulated sugar, 6 tblsp butter or margarine (softened), 1 1/2 tsp vanilla extract, 2 eggs, and 1/2 cup confectioners sugar. In a small bowl, combine flour, baking powder, and salt. In a small, heavy saucepan over low heat, melt 1 cup chocolate morsels, stirring until smooth. In a large bowl with an electric mixer at medium speed, cream granulated sugar, butter, and vanilla. Beat in melted chocolate. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture until blended. Stir in remaining chocolate morsels. Cover, refrigerate 30 minutes or until firm. Preheat oven to 350 degrees. Shape dough into 1 1/2 inch balls, then roll in confectioners sugar. Place on ungreased cookie sheets. Bake 10 to 15 minutes, or until sides are set but centers are soft. Cool 2 minutes on cookie sheet, then remove to wire racks to cool completely.
Any new additions? Please send me your recipes.
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