Featured Cookbook

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1. Cafe au lait Paraits

2. Mexican Cream In Tortilla Cups

3. Coffee Chocolate Cheesecake

Book Description

The only thing that rivals coffee's popularity is dessert. Now, thanks to Maxwell House, America's premier coffee company, the two join forces in this ultimate collection of cakes, pastries, pies, tarts, chocolates, cookies, ice cream desserts, and coffee drinks featuring the world's most popular beverage. Maxwell House Coffee Drinks & Desserts Cookbook shows coffee lovers how to appease their sweet toothes and satisfy their coffee cravings with more than 160 irresistible dessert

... (more)

Maxwell House Coffee Drinks and Desserts Cookbook: From Lattes and Muffins to Decadent Cakes and Midnight Treats

Authors:

Date: November 1999

ISBN: 0609605429

Publisher: Clarkson Potter

Hardcover

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This fun dessert makes a splendid ending to a Mexican meal-or to any meal! Flour tortillas are lightly brushed with butter, sprinkled with cinnamon sugar, and baked into cups to hold a delectable coffee cream. Serve with Fruit Salsa (following page) to complete the Mexican theme.

Prep: 20 minutes
Bake: 15 minutes
Refrigerate: 1 hour
Servings: 6

• Tortilla Cups:

• 2 tablespoons granulated sugar

• 1 teaspoon ground cinnamon

• 6 flour tortillas (8 inch)

• 2 tablespoons butter or margarine, melted

• Coffee Cream:

• 1 cup cold half-and-half or milk

• 1 tablespoon instant coffee

• 1 package (4-serving size) vanilla or white chocolate flavor pudding and pie filling

• 1 tub (8 ounces) frozen whipped topping, thawed

• Sliced star fruit, additional whipped topping and raspberry sauce, for garnish (optional)

• Fruit Salsa (recipe follows)

1. PREPARE THE TORTILLA CUPS:

2. Heat the oven to 400 degrees F. Mix the sugar and cinnamon. Soften the tortillas as directed on the package. Brush 1 side of each tortilla with the melted butter and sprinkle this side evenly with the sugar mixture. Gently press each tortilla, buttered side facing out, into a 10-ounce custard cup to form the tortilla into a cup. Bake for 15 minutes or until crisp. Remove the tortillas from the custard cups. Cool completely on a wire rack.

3. PREPARE THE COFFEE CREAM:

4. Stir the half-and-half and instant coffee in a large bowl until well blended. Add the pudding mix. Beat with a wire whisk for I minute. Let stand for 5 minutes. Gently stir in the whipped topping. Refrigerate for I hour or until ready to serve.

5. Just before serving, fill the tortilla cups with the coffee cream. Garnish with star fruit, whipped topping, and raspberry sauce, if desired. Serve with Fruit Salsa.

Fruit Salsa

This easy fresh berry salsa makes a colorful, flavorful topping for many desserts.

Prep: 5 minutes plus refrigeration time

Makes: about 4 cups

• 1 pint strawberries, sliced or quartered

• 1 pint blueberries

• 1/2 pint raspberries

1. Mix the strawberries, blueberries, and raspberries in a medium bowl.

2. Refrigerate until ready to serve.

More From This Book:

1. Cafe au lait Paraits

2. Mexican Cream In Tortilla Cups

3. Coffee Chocolate Cheesecake

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