Kathy's Cookbook
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Vanilla Cinnamon Coffee

4 tablespoons fine ground coffee
1/2 teaspoon dried ground orange peel
1/4 teaspoon ground cinnamon
1 inch vanilla bean
dash ground cloves

Place ingredients in plastic resealable bag or a jar with a lid.
Seal and shake well. To brew, place coffee mixture in the
paper filter, and pour 4 cups hot water through the filter.

Rum Butter Coffee

4 tablespoons fine ground coffee
1/4 teaspoon ground nutmeg
1/2 teaspoon butter extract
1/2 teaspoon rum extract

Place ground coffee, nutmeg, and extracts in a plastic resealable
bag. Seal and shake well to blend. To prepare, place the coffee
mixture in a paper filter and pour 4 cups hot water through the
filter. Sweeten as you wish. 4 Servings.

Viennese Coffee

1/2 cup chocolate
2 1/2 cups strong coffee
4 tablespoons light cream
2/3 cup heavy cream
1 teaspoon granulated sugar
dash of cinnamon
dash of cocoa

Melt the chocolate in sauce pan over very low heat. Stir
in light cream and slowly add the coffee, beating until
frothy. In a cold bowl whip heavy cream and sugar til
fluffy. Pour coffee mixture into cups. Top off with heavy
cream. Garnish with a sprinkle of cinnamon and cocoa.
4 Servings.

Vanilla Mocha Coffee

2 cups coffee
1/3 cup cocoa
2 cups milk
1 teaspoon vanilla extract
whipped cream
dash cinnamon

Mix the cocoa, sugar, coffee and milk in a sauce pan. Heat,
over medium heat constantly stirring, until it simmers. Remove
from heat and stir in vanilla. Pour into cups and top with whipped
cream and cinnamon. Serves 4.

Autumn Coffee

1 1/2 cups water
4 whole cloves
1/2 inch cinnamon stick
4 whole green cardamom, tips split
2-3 tsp. brown or granulated sugar
whipped cream
shaved chocolate
1 pot fresh strong coffee

In a small pan, add the water, cloves, cinnamon <broken up),
cardamom, and sugar. Heat up to the boiling point for 3-4
minutes. Mix the coffee and the spice mixture, pour into cups
and top with whipped cream. Sprinkle with the chocolate and
cinnamon. Add more sugar if desired.

Austrian Spiced Coffee

4 tablespoons of freshly ground coffee
4 strips of lemon peel
4 strips of orange peel
15-20 whole cloves
1 quart cold water
8 teaspoons of brown sugar

 Place lemon peels, orange peels, and cloves in bottom of a
coffee filter. Place the coffee grounds on top and then brew
the coffee. Sweeten with the brown sugar or adjust to taste.
Serves 4.

Hot Mocha

1 1/2 cups coffee
1/2 cup whipping cream
4 teaspoons chocolate syrup
2 teaspoons granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Whip the cream, nutmeg, sugar and only 1/4 teaspoon of the
cinnamon until it forms a peak. Put 1/4 teaspoon of cinnamon
into each of two mugs. Now add 2 teaspoons of chocolate syrup
into each mug. Add 3/4 cup of hot coffee to each mug and stir.
Top with the whipped cream and drizzle with more chocolate
syrup. Serves 2.

Cappuccino Cooler
1 1/2 cups cold coffee
1 1/2 cps chocolate ice cream
1/4 cup Hersheys Syrup
crushed ice
whipped cream
In blender combine coffee, ice cream and syrup.  Cover and blend until smooth.  Serve over the crushed ice.  Garnish with whipped cream.  Makes 4 servings

Orange Julius
1/3 cup frozen orange juice concentrate
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 tsp vanilla
5-6 ice cubes
Combine all ingredients in blender.  Cover and blend until smooth on low speed.  Serve immediately.  Makes 2 servings
St Nicks Coffee
3 cups Swiss Miss
2/3 cup instant coffee
2 cup powdered coffee creamer
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp. ground cloves
Mix ingredients and store in jar in cool dry place.  To serve:
add 3-4 tsp to cup hot water. Put in decorative jars for gift giving.
Creamsicle Punch
2 qts. vanilla ice cream
1 qt. orange sherbert
1 qt. Orange juice
2 qts. milk
1 qt. gingerale

Pour orange juice into punch bowl. Add sherbert and ice cream by the
scoop full. Pour in milk and gingerale. Stir to blend.
Rainbow Raspberry Tea
4 cups water
6 individual tea bags
3/4 - 1 cup sugar
4 cups cold water
1 cup raspberry juice blend concentrate
In a large saucepan bring 4 cups water to a boil.  Remove from the heat and add the tea bags.  Cover and steep for 5 minutes.  Discard tea bags.  Stir in sugar until dissolved.  Add cold water and juice concentrate.  Mix well.  Serve over ice.  Makes 2 quarts.


1 quart milk
1/3 cup sugar
1/4 cup cocoa
1/4 teaspoon vanilla (or 1/2 teaspoon cinnamon)
whipped cream for topping

In saucepan, combine sugar and cocoa. Add a few tablespoons of milk and heat over medium high heat, stirring constantly. The
heat will make it easier to dissolve the cocoa. When the sugar,
cocoa and milk have formed a paste, add the remainder of the
milk plus the vanilla or cinnamon and heat until steaming.
Pour into mugs, top with a bit of whipped cream and serve
Spicy Orange Cider

1 Tbsp. orange flavored breakfast drink
dash ground cinnamon
dash ground nutmeg
2/3 cup hot apple cider or juice
1 lemon slice

In a heat proof mug stir together drink powder and spices.
Add the hot cider and stir well.
Float the lemon slice on top. This makes one serving, so fix
per cup!