Baked Goods

Banana Coffee Bread

  • 1/2 cup butter

  • 1 cup sugar

  • 3/4 cup mashed ripe bananas

  • 1 1/4 cups sifted flour

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 eggs

Preheat oven to 350. Cream butter and sugar until fluffy. Add eggs, one at a time, beat well. Stir in mashed banana. Sift dry ingredients together; add to banana mixture; mix well. Pour into greased 9 inch by 9 inch pan. Bake at 350 about 30 minutes. Cool before serving.

Classic Coffee Mousse

Ingredients: (Serves 12) serve with Coffee Vanilla Sauce*

  • 3 envelopes unflavored gelatin

  • 2/3 cup sugar

  • 2 1/2 tablespoons cornstarch

  • 2 cups milk

  • 8 eggs, well beaten

  • 4 tablespoons instant coffee powder

  • 3/4 cup water

  • 2 cups whipping cream

Mix gelatin, sugar, and cornstarch in 2 1/2 quart saucepan. Stir in Milk. Stir constantly over medium heat until gelatin dissolves and mixture thickens and comes to a boil. Remove fro heat. Gradually stir hot mixture into beaten eggs (a wire whisk works well for this). Return mixture to saucepan. Stir constantly over low heat 2 minutes. Strain immediately into large bowl. Chill, stirring frequently, until mixture is thoroughly cool. Dissolve instant coffee in water. Stir into gelatin mixture. Chill, stirring frequently, until slightly thickened. Whip cream; fold in. Turn into 2 quart mold; chill until firm. Unmold.

Coffee Vanilla sauce *

Combine 1/2 cup sugar, 1 1/2 tablespoons cornstarch, and 1/4 teaspoon salt in saucepan. Mix well. Add 2 cups boiling water slowly, while stirring. Bring to boil. Boil 5 minutes. Add 2 teaspoons vanilla and 1/4 cup coffee liqueur. Chill (Makes 8 Servings)

Coffee Banana Pie

  • 1 envelope unflavored gelatin

  • 1/4 cup cold water

  • 1 package vanilla pudding mix (regular not instant)

  • 1 cup strong coffee

  • 1/2 cup milk

  • 2 medium bananas

  • 1 teaspoon lemon juice

  • 1 teaspoon sugar

  • 1 teaspoon rum flavoring

  • 1 cup whipping cream, divided

  • 1 package lady fingers

Soften gelatin in cold water. Dissolve over hot water. Prepare pudding mix as directed on package, using coffee and milk as the liquid. Add dissolved gelatin to hot pudding; mix well. Put one banana, lemon juice, and sugar in electric blender or food mill. Blend until liquefied (about 1/2 cup). Add pudding mixture with rum flavoring. Chill thoroughly. Beat until bubbly. Whip 1/2 cup cream and fold in. Line bottom of 9 inch pie pan with split lady fingers. Make a rim of split lady fingers around edge. Spoon filling carefully into pie pan. Chill until firm. Garnish with fluted slices from remaining banana and remaining cream, whipped.

Coffee Cake Muffins

Ingredients: (makes 12 muffins)


  • 1 1/2 cups flour

  • 1/2 cup granulated sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/4 cup butter

  • 1 well-beaten egg

  • 1/2 cup milk


  • 1/4 cup brown sugar

  • 1/2 cup chopped walnuts or pecans

  • 1 tablespoon flour

  • 1 teaspoon ground cinnamon

  • 1 tablespoon melted butter

Preheat oven to 350. Sift dry ingredients of cake together; cut in butter until mixture resembles coarse crumbs. Mix egg and milk, add to flour mixture, stir until just moistened.

Combine filling ingredients. Place half of batter into greased muffin tins. Sprinkle nut filling into tins; top with remaining batter. Fill pans only 1/2 full to allow for rising. Bake at 350 for about 20 minutes. Serve warm.

Coffee Cream Horns

  • 1/2 pound butter or margarine well chilled, divided

  • 2 cups plus 2 tablespoons sifted all-purpose flour

  • 1/2 cup ice water

  • 1 tablespoon lemon juice

  • 12 foil-wrapped ice cream cones

  • 1 egg slightly beaten

  • Coffee Almond Cream*

Cut 1/4 pound butter into flour until mixture resembles cornmeal. Add water and lemon juice all at once. Stir with fork until pastry stays together. Cover; chill 1/2 hour. Roll out 1/4 inch thick into rectangle 18 x 12 inches. Cut remaining butter into thin parts; cover 2/3 rectangle. Fold uncovered third over middle third; fold opposite end over top. Then fold pastry in thirds crosswise to form a block. Roll out again 1/4 inch thick. Repeat folding. Wrap in foil. Chill 1/2 hour. Repeat rolling, folding, and chilling three more times. Wrap pastry. Chill overnight, or longer. Roll pastry 1/8 inch thick into rectangle 20 x 12 inches. Cut into 12 inch wide strips. Brush with water. Wrap each strip,slightly overlapping, around foil-covered cone, starting at point. Brush with egg, chill 1/2 hour. Bake at 450 for 15 minutes. Reduce heat to 350. Bake 15 minutes or until puffed and golden. Cool on racks. Remove cones carefully. Before serving, fill with Coffee Almond Cream.*

*Coffee Almond Cream

Combine 1/2 cup whipping cream, 2 tablespoons sugar, and 1 tablespoon instant coffee. Chill. Whip until stiff. Fold in 1/3 cup diced roasted almonds.

Coffee Frozen Custard

Ingredients: (Serves 8 to 10)

  • 3/4 cup sugar

  • 1 tablespoon instant coffee

  • dash of salt

  • 1/2 cup water

  • 1/4 cup light corn syrup

  • 2 envelopes unflavored gelatin

  • 1/2 cup cold water

  • 2 cups instant nonfat dry milk crystals

  • 1 quart whole milk

  • 1 teaspoon vanilla or 1/2 teaspoon brandy flavoring

Make coffee syrup by mixing together sugar, instant coffee, salt, 1/2 cup water, and corn syrup in saucepan. Bring to a boil and boil 2 minutes. In a cup, sprinkle gelatin over 1/2 cup cold water to soften. Stir instant crystals into whole milk; blend in soften gelatin and hot coffee syrup . Cook over low heat, stirring constantly, until gelatin dissolves. Remove from heat. Stir in flavoring. Turn into refrigerator trays and freeze until firm. Beat until smooth. Spoon into sherbet glasses or pipe through pastry tube.

Coffee Fudge


  • 2 cups sugar

  • 1 cup strong coffee

  • 1 tablespoon butter

  • 1/8 teaspoon salt

  • 1/4 cream of tartar

  • 1/2 teaspoon almond extract

  • 1 cup broken pecans

Stir sugar, coffee, butter, salt and cream of tarter over low heat until sugar is dissolved, then boil quickly, stirring constantly to the soft ball stage (when syrup can be gathered up in the fingers into a soft ball that will almost keep shape). Remove from heat and cool slightly.

Add almond extract and beat until candy begins to harden. Add pecans and pour candy onto an oiled platter. Cut into squares and let harden.

Coffee Ice Cream

Ingredients: (makes 1 gallon)

  • 4 eggs

  • 2 1/2 cups granulated sugar

  • 7 cups milk

  • 3 cups whipping cream

  • 1 1/2 teaspoons vanilla

  • 1 1/2 tablespoons instant coffee powder

  • 1/2 teaspoon salt

Add coffee powder to vanilla and stir until dissolved. Beat eggs until light. Add sugar slowly, beating until thick. Add remaining ingredients; mix well. Freeze in 5 quart ice cream freezer.

Coffee Tarts

Ingredients: (makes 6 servings)

  • 6 baked tart shells

  • 2 cups strong coffee

  • 1 cup cream

  • 6 tablespoons sifted flour

  • 2/3 cup sugar

  • 1/4 teaspoon salt

  • 2 beaten eggs or 5 egg yolks

  • 2 tablespoons butter

  • 1 teaspoon vanilla

  • whipped cream

  • crushed nut brittle

Combine and stir until smooth cream, flour, sugar, and salt. Add to hot coffee, and place mixture in top of double boiler, stir and cook for 3 or 4 minutes to permit eggs to thicken slightly. Add butter. When cool, add vanilla. Fill tart shells and chill. Serve tarts topped with whipped cream and nut brittle.

Coffee Sponge Cake


  • 5 egg whites, beaten until frothy

  • 1/2 teaspoon cream of tartar

  • 1/3 cup berry or castor sugar

Egg yolks:

  • 5 egg yolks

  • 1 1/3 cups berry or castor sugar


  • 1 2/3 cups sifted flour

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3/4 cup cold strong coffee

  • 1/2 cup finely chopped pecans

Preheat oven to 350. Sprinkle beaten egg whites with cream of tartar. Beat until soft peaks form. Beat in berry sugar until stiff. Beat in berry sugar until stiff. Beat egg yolks until lemony; add berry sugar and beat until thick.

Sift together dry ingredients. Stir alternately with coffee into egg yolk mixture. Fold in pecans. Carefully fold batter into meringue.

Turn into grease free 10 inch tube pan. Cut through batter with knife to eliminate air bubbles. Bake in preheated 350 oven for 60-75 minutes. When cake is baked, invert it and hang suspended until cold. To remove from pan, loosen with a knife and shake carefully.

French Honey Bread

  • 1 cup honey

  • 1/2 cup brown sugar

  • 1 cup milk

  • 2 egg yolks, beaten

  • 2 1/2 cups flour, sifted with

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

Preheat oven to 325. Combine honey, sugar, and milk over low heat. Stirring constantly. Cool. Add egg yolks. Stir in dry ingredients slowly to prevent lumping. Divide batter between two small loaf pans, buttered and lined with wax paper. Bake at 325 for 1 1/2 hours. Cool and serve.

Frozen Coffee Pudding

Ingredients: (makes 1 1/2 quarts)

  • 3 eggs separated

  • 3/4 cup sugar

  • 1 cup milk

  • 1/2 cup strong coffee

  • 3/4 cup cream

  • 2 teaspoons gelatin

  • 1/8 teaspoon salt

  • whipped cream

While heating coffee and 1/2 cup of the milk, beat egg yolks until light. Add sugar, cream and hot coffee/ milk mixture. Place in top of double boiler, stirring until thick. Soak gelatin in remainder of milk, and add to hot pudding mixture. Cool. Whip egg whites and salt until stiff. Fold lightly into pudding, then turn into mold or place in refrigerator tray. Freeze until stiff. Serve with whipped cream.

Raisin Coffee Cake


  • 1/2 cup butter

  • 1 cup brown sugar

  • 2 eggs

  • 1 teaspoon vanilla

  • 1 cup sour cream

  • 2 cups whole wheat flour

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt


  • 1 cup broken or chopped walnuts

  • 1/2 cup brown sugar

  • 1 teaspoon ground cinnamon

  • 1 1/2 cups raisins

Preheat oven to 350. Cream butter and sugar until fluffy. Add eggs and vanilla and beat well. Blend in sour cream. Sift flour, baking powder, soda, and salt, stir into creamed mixture. Spread half of the batter into a greased 9 inch by 9 inch by 2 inch pan.

Mix nuts, sugar and cinnamon, sprinkle half over batter. Top with raisins. Spoon on remaining batter. Top with remainder of nut mixture. Bake at 350 about 40 minutes. Serve warm.

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