Glazed Brunch Bacon

Another great recipe from Folger's - the coffee in this brings out the flavor even more!


1 pound thickly sliced smoked bacon
1/4 cup brown sugar
1 teaspoon Folgers® Instant Coffee Crystals granules
1 teaspoon Pillsbury BEST® All-Purpose Flour
1/3 cup very finely chopped pecans


1. Place the bacon slices in a single layer onto a broiler pan on a rack.

2. Place in a shallow baking pan.

3. Thoroughly blend together the sugar, coffee, flour, and pecans.

4. Sprinkle evenly over the bacon.

5. Bake in a preheated 350° F oven for 25 to 30 minutes or until crisp and golden brown.

Remove from pan onto a paper-towel-lined plate to drain.

6. Serve warm.

Tiramisu

Serve with Folgers Flavors® French Vanilla coffee.

Makes 8 servings



2-1/2 cups heavy whipping cream

8 ounces mascarpone cheese

1/2 cup granulated sugar

24 ladyfingers

1/2 cup brewed Folgers Flavors French Vanilla coffee

Whipped cream

2 teaspoons cocoa powder


1. In a mixing bowl, mix 1/2 cup heavy whipping cream, mascarpone cheese, and sugar with an electric mixer until creamy.

2. In a separate bowl, beat remaining 2 cups of heavy whipping cream until stiff peaks form.

3. Fold the whipping cream into the mascarpone mixture.

4. Break 12 ladyfingers in half and line the bottom of a 9 x 11-inch baking dish.

5. Brush ladyfingers with coffee.

6. Spoon the mascarpone mixture on top of the ladyfingers.

7. Break the remaining ladyfingers in half and use them to create another layer on top of the mascarpone mixture.

8. Add remaining mascarpone mixture.

9. Refrigerate 3 to 5 hours.

10. When ready to serve, top with whipped cream, and sprinkle with cocoa powder.

Mocha Ice Café

I am a coffee lover so this is to die for.......great summer drink.... sorry, it's not low cal


6 ounces fresh, strong, brewed Folgers® Whole Bean coffee
3 or 4 ice cubes
1 scoop coffee-flavored ice cream
Sugar, to taste
2 to 3 tablespoons sweetened whipped cream (or whipped topping)
Sugar, to taste

1. Pour the hot coffee into a heatproof 10-ounce glass.

2. Add the ice cubes and stir until coffee is chilled.

3. Add the ice cream and top with the whipped cream.

4. Taste and add sugar, if desired.

5. Serve with a long-handled spoon and a straw.

Tip: Brewing the whole bean coffee stronger than normal helps to maintain the rich coffee flavor and prevents it from being diluted by the ice.

Cinnamon Mocha Coffee

From the Folger web site    I like their option to wake up to GOOD news.... sign up on their web site

Makes 6

4 cups Coffee, brewed strong

1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk

2 (1-ounce) squares unsweetened chocolate

1/2 teaspoon ground cinnamon

Whipped cream or vanilla ice cream (optional)

Ground cinnamon for garnish (optional)

1. Combine coffee, sweetened condensed milk, unsweetened chocolate, and cinnamon in a large saucepan. Heat over low heat, stirring until coffee is hot.

2. Pour into mugs. Garnish with whipped cream or a small spoonful of vanilla ice cream and a sprinkle of cinnamon, if desired. Serve immediately.

What Strength is "Regular" Coffee vs "Strong" Coffee

I put this on here for my sons or others who are not experienced cooks or coffee drinkers. If you don't know the difference your recipes that use coffee could taste different.

Don’t know what constitutes a “strong” instant coffee versus a “regular” whole bean coffee? Here’s a helpful chart from the good folks at Folger's.

Ground Coffee
For Regular Strength GROUND Coffee

6 fluid ounces water   
1 tablespoon  Ground Coffee     

30 ounces water
1/4 cup Ground Coffee

60 ounces water
1/2 cup Ground Coffee
                      

For Strong Strength GROUND Coffee
6 fluid ounces water 
2 TBSP  Ground Coffee
           

30 fluid ounces          
1/2 cup Ground Coffee

60 fluid ounces    
1 cup Ground Coffee

Instant Coffee Crystals

Regular Strength
6 fluid ounces water      
1 rounded teaspoon Instant Coffee Crystals    

12 fluid ounces
2 rounded teaspoon Instant Coffee Crystals


Strong Strength

6 fluid ounces water

2 rounded teaspoon Instant Coffee Crystals

12 fluid ounces

4 rounded teaspoon Instant Coffee Crystals

Autumn Apple Scones

This recipe is said to come from the Angel of the Garden Tea Room in Waynesville, OH

Makes 12 scones

2 cups flour

1/2 cup sugar

3 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

(I add 1 tsp cinnamon - optional)

1/2 stick butter

1/2 cup buttermilk

1 tsp vanilla

1 medium apple, peeled, cored, finely chopped

1/2 cup pecans, finely chopped (optional)

2 TBSP milk

3 TBSP superfine sugar

1/2 tsp cinnamon

Preheat Oven 425 degrees

In a medium bowl mix together - flour, sugar, baking powder, baking soda salt and cinnamon (optional).

Cut butter into dry ingredients until crumbly

Add buttermilk, vanilla, apples and pecans - mixture will be stiff.  Stir together until dough is formed.

Divide dough in half

Shape each half into 6 scones

Place on baking sheet
Brush tops with milk.  Combine superfine sugar with cinnamon and sprinkle on top of scones.
Bake for 15 - 20 minutes until golden brown.

Serve warm with butter.

Biddie's Chilled Strawberry Soup

This recipe comes from Biddie's Coach House, 76 South High Street, Dublin, OH
It's perfect for a hot summer day or a bridal shower.

4 cups fresh strawberries, cleaned, hulled and halved
16-ounce can pears in light syrup
2 TBSP honey
3 tsp. lemon juice

Combine in a blender or food processor until smooth.  Transfer to a large bowl.... cover and chill for 4 - 24 hours.

Garnish with fresh mint leaves and sliced strawberries

Serves 8-10 as an appetizer or side dish