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Coffee desserts to sip or to dip into.

Coffee desserts to sip or to dip into Some like it hot, but coffee is equally inviting iced, as in these three dessert-style drinks. All are quick to make.

The first is a bubbly, relatively light blend of frozen coffee and cream soda. The other two beverages are more indulgent--one starts with caramelized sugar and cream; the other features coffee ice cream, a coffee crunch praline, and coffee liqueur.

Coffee Soda 2 cups cold, double-strength coffee (recipe follows) 1 can (12 oz.) regular cream soda (don not use diet cream soda)

Pour coffee into ice cube trays and freeze until firm, at least 3 hours. In a blender, whirl coffee cubes and soda until mixture is slushy. Pour into tall glasses (8-to 14-oz. size) and serve with spoons. Makes 3 or 4 servings.

Double-strength coffee. Brew coffee drip-style or in a percolator. For each cup of coffee needed, allow 1/4 cup ground coffee and 1 cup plus 2 tablespoons water.

Iced Coffee Cow 1/2 cup sugar 1/2 cup whipping cream Ice cubes 3 cups cold, double-strength coffee (recipe preceding) Chocolate curls, optional (directions follow)

In an 8- to 10-inch frying pan set over medium-high heat, cook sugar until it melts and turns golden, about 10 minutes; tilt pan and shake to mix, or stir often. Add cream and mix with a long-handled spoon until sugar is dissolved, 2 to 4 minutes more; let cool completely.

Half fill 4 to 6 coffee cups (3/4- to 1-cup size) with ice. In a blender, whirl sugar mixture and coffee until well blended. Pour equal amounts of coffee mixture over ice in each cup, spooning remaining froth on top. Top with chocolate curls. Makes 4 to 6 servings.

Chocolate curls. Place a 2-ounce piece of milk chocolate smooth side up on a flat surface. Firmly pull a vegetable peeler across bar to form large curls.

Quadruple Coffee Crunch Cooler 5 cups cold, double-strength coffee (see coffee soda recipe) 1 cup coffee-flavored liquer 1 pint coffee ice crea, in small scoops Coffee crunch (recipe follows)

In a pitcher, stir together coffee and liqueur. Pour into 6 tall glasses (about 14- oz. size); top equally with ice cream and coffee crunch. Serve with spoons and straws. Serves 6.

Coffee crunch. In a 10-to 12-inch frying pan over medium-high heat, cook 1 cup sugar until it melts and turns golden, about 12 minutes; tilt and shake pan to mix, or stir often. Add 1/2 cup sliced almonds; stir until almonds are lightly toasted, about 1 minute more.

At once, remove from heat and stir in 4 teaspoons instant coffee powder and 1 teaspoon vanilla until well blended. Scrape mixture onto a sheet of buttered foil (about 12 in. square) and spread evenly. Let cool completely. Peel candy from foil; break candy into bite-size pieces.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Aug 1, 1986
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