Author Topic: The Coffee Shop Cook Book  (Read 31531 times)

Offline Gina

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Re: The Coffee Shop Cook Book
« Reply #15 on: January 26, 2008, 05:58:11 PM »



        KAHLUA TRIFLE DESSERT;

        1 pkg. Duncan Hines devils food cake, baked according to directions


        1 larger box of chocolate instant pudding mix

        1 3/4 cups cold whole milk

        3/4 cup Kahlua

        2 medium size cool whips

       
        Bake the cake mix according to box directions in any size pan you want.  For the pudding......mix the cold milk, pudding mix, and kahlua together;

        and let it set.  Mix it real good till thickened, and set in fridge.

        For the layered look:  Take the cake and pull it apart in little pieces, bite size., and put some on the bottom of a bowl or dish.   Then, add some pudding to cover the cake.  Then add some cool whip.  Keep repeating over and over until dish is filled.  If you want, (we do it) add slivered chocolate bar and a few maraschino cheries on top.  This is optional and up to you.  Let it sit in the fride overnight

Offline Gina

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Re: The Coffee Shop Cook Book
« Reply #16 on: January 26, 2008, 06:00:27 PM »



Grams Sour cream pound cake.

Preheat oven to 350 degrees and grease and flour a bundt pan

Ingredients:

1 pkg Duncan Hines moist deluxe BUTTER recipe GOLDEN cake mix.
4 large eggs
8 ounces of sour cream
1/3 cup vegtable oild (wesson preferred)
1`/4 cup water
1/4 to 1/2 cup sugar (regular granulated)  I use 1/2 cup myself)

Mix everything together well with a mixer.  Pour it into the bundt pan and bake for 45 to 55 minutes.  Insert a knife.  when it comes out dry, cake is done..  Remove cake and cool to room temp.  You can also put in fridge overnight before you frost it.

Wedding cake frosting:
i box confectioners sugar
1 to 2 tsp of pure vanilla extract
1 cup of crisco shortening. 
A tiny bit of water if needed.

Mix all ingredients together on low speed till its all wet then mix on high till smooth.  You do not want it watery.  You want it good and thick.  You sometimes may need to add maybe a TBSP of water.  Make it to the consistency that yuou prefer.  Its better on thicker side

Remove cake from bundt pan, and just ice it all over including the inside center.
NOTE:  YOU CAN ADD IF YOU WANT TO THE ICING.......almond extract............lemon extract...........rum extract........peppermint exztrace
t.  But its best plain as I wrote it above or with ALMONT EXTRACT.  This cake is awesome and enjpoyed every holiday or any time of the eyar.   If I make it at Christmas time, I add red food coloring to the icing.  Sometimes I add green to the cake mix and red to icing or vice versa.  Other times I just go by the directions above.  This cake will go quickly.

This is a favorite of the entire family



Offline Lynn

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Re: The Coffee Shop Cook Book
« Reply #17 on: February 12, 2008, 10:58:49 PM »
     Broccoli / Ramen Noodle Salad


     1 package Broccoli Slaw
     1/3 cup toasted almonds
     1 package ramen noodles (broken or crumbled)..uncooked
     Scallions
     Mix 1/2 cup oil
     1 package chicken seasoning (pk in ramen noodles)
     3 Tbl sugar
     3 Tbl wine vinegar
     Mix together and add to slaw (stir into slaw lightly)
     Refrigerate for several hours

     EAT AND ENJOY!!

Pollypocket

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Re: The Coffee Shop Cook Book
« Reply #18 on: February 13, 2008, 02:55:14 PM »
Thanks, Lynn.....I am a salad freak and am always looking for "new" and "different" salads.

Offline PipersSon

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Re: The Coffee Shop Cook Book
« Reply #19 on: February 13, 2008, 09:04:06 PM »
Sirloin Burger Soup....

Open Can.. pour ingredients into a bowl.. cover with tissue.
Heat for 3 minutes ... allow to cool for 1 minute.

Important.. remove tissue before eating.
To turn this meal into an event, add Crackers. It is soooooo good!!!!

Remember soup is not just for Sundays.. its an everyday meal.
« Last Edit: February 13, 2008, 09:08:13 PM by PipersSon »

-A Mut Misfit-

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Re: The Coffee Shop Cook Book
« Reply #20 on: February 15, 2008, 06:27:27 AM »
Sirloin Burger Soup....

Open Can.. pour ingredients into a bowl.. cover with tissue.
Heat for 3 minutes ... allow to cool for 1 minute.

Important.. remove tissue before eating.
To turn this meal into an event, add Crackers. It is soooooo good!!!!

Remember soup is not just for Sundays.. its an everyday meal.






did ya make meggers some of that yet??? *L*

Offline ~Meg~

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Re: The Coffee Shop Cook Book
« Reply #21 on: February 16, 2008, 10:29:49 AM »
No Brat...I didn't, And I don't plan on it either....ewwwwwwww...LOL
One day at a time is enough....Don't look back and grieve the past, it's gone....And Don't be troubled about the future, It has not come yet....Live in the present and make it so beautiful it will be worth remembering...

Offline Lynn

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Re: The Coffee Shop Cook Book
« Reply #22 on: February 16, 2008, 09:01:51 PM »
PASTA SALAD

1-1/2 C.    Sugar
1-1/2 C.    Vinegar
1 Tsp.       Dry Mustard
1 Tsp.       Accent
1 Tsp.       Garlic Powder
1 Tsp.       Salt
 
Bring to a boil and then let cool.
Add cooked, tri-colored macaroni.  I usually use a whole box.
Add onion, broccoli, carrots, cauliflower, peppers, and black olives. 
 
I don't usually put in the celery or the cucumbers.
 
Mix together.  Enjoy!!

Offline ~Meg~

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Re: The Coffee Shop Cook Book
« Reply #23 on: February 17, 2008, 02:44:18 PM »
                          Ranch Crackers

1  Bag of oyster crackers
1  Cup of Oil
1  Package of Hidden Valley Ranch Dressing (Original)
2 Tablespoons of Dill Weed
1/2 teaspoon of Garlic Salt

Put crackers in a bowl

Mix oil,ranch dressing, dill weed and garlic salt..I mix mine in the measuring cup that I put my oil in, Mix it with a spoon..

Pour oil and other ingredients over crackers..mix well...then let them dry out for a little while
« Last Edit: February 17, 2008, 02:53:56 PM by ~Meg~ »
One day at a time is enough....Don't look back and grieve the past, it's gone....And Don't be troubled about the future, It has not come yet....Live in the present and make it so beautiful it will be worth remembering...

-A Mut Misfit-

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Re: The Coffee Shop Cook Book
« Reply #24 on: February 21, 2008, 06:14:28 AM »
leaves Meggers some carrots........ :P

Offline ~Meg~

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Re: The Coffee Shop Cook Book
« Reply #25 on: February 21, 2008, 06:38:02 AM »
Don't need em....Don't have enough snow to build a snowman...

And I don't know how to make a carrot cake...LOL
One day at a time is enough....Don't look back and grieve the past, it's gone....And Don't be troubled about the future, It has not come yet....Live in the present and make it so beautiful it will be worth remembering...

Offline Lynn

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Re: The Coffee Shop Cook Book
« Reply #26 on: February 24, 2008, 03:08:01 PM »
             Oven Sweet Potato Fries

"Coat a baking sheet with cooking spray, and cut
washed potatoes into sticks (don't peel) or 1/2
inch chunks, (if you prefer.) Toss in a bowl with
olive oil until lightly coated. Spread potatoes on
a baking sheet, season with salt and pepper
(optional) and bake at 375 degrees for 40 minutes
or until soft and lightly browned (turn once after
20 minutes.)"

You can do the same thing with regular potatoes and put seasoned salt on them (optional)

Offline Lynn

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Re: The Coffee Shop Cook Book
« Reply #27 on: February 25, 2008, 05:55:57 PM »
Thanks Easy!

I'd like some more recipes.......need new ideas for supper..........anyone??

Offline ~Meg~

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Re: The Coffee Shop Cook Book
« Reply #28 on: February 26, 2008, 05:38:44 AM »
She wants RECIPES Easy....LOL
One day at a time is enough....Don't look back and grieve the past, it's gone....And Don't be troubled about the future, It has not come yet....Live in the present and make it so beautiful it will be worth remembering...

Offline ~Meg~

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Re: The Coffee Shop Cook Book
« Reply #29 on: February 26, 2008, 05:45:46 AM »
*laughing*
One day at a time is enough....Don't look back and grieve the past, it's gone....And Don't be troubled about the future, It has not come yet....Live in the present and make it so beautiful it will be worth remembering...