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You've made too much coffee...again. But don't send it down the drain and chalk it up to a loss. Put it in the fridge while you take a look at these recipes from Grandma's kitchen. Chances are good you'll begin to welcome leftover joe.


Homemade Coffee Ice Cream

Ingredients:
2 c milk
3/4 c strong coffee
5 egg yolks
dash of salt
1 c sugar
2 c cream
1 tsp vanilla

Directions:
In a double boiler, or over hot water, cook milk until scalded. Mix egg yolks, salt, and sugar together. Beat well. Add scalded milk and coffee to egg mixture and mix well again. Return to boiler (or over water) and cook again, stirring constantly, until the miture coats the spoon. Remove from heat. Add cream and stir well. Cool and then add vanilla. Chill for 1 hour and then freeze. Makes 1 quart.


Coffee Cream Pie

Ingredients:
2 Tbsp fat
6 Tbsp flour
3/4 c coffee
3/4 c milk
3/4 c sugar
1/4 tsp salt
2 egg yolks, beaten
1 tsp vanilla
1 baked pie shell
whipped cream

Directions:
Melt fat and add flour, milk, coffee, sugar, and salt. Heat slowly to boiling, stirring constantly, until smooth and thick. Remove from heat and add egg yolks and vanilla. Put into pie shell. Let cool and then top pie with whipped cream.


Baked Coffee Custard

Ingredients:
2 eggs
2 Tbsp sugar
dash of salt
1 c strong coffee
1 c scalded milk
1/2 tsp vanilla
dash of nutmeg

Topping Ingredients:
graham cracker crumbs
butter
brown sugar

Directions:
Beat eggs. Add sugar and salt. Add coffee and scalded milk, vanilla and nutmeg. Mix well. Put into custard cups and then set cups in pan of hot water and bake at 300 degrees for 25 minutes. Test with knife. When custard is done, the knife will come out clean. For topping, brown graham cracker crumbs in butter and brown sugar. Sprinkle over custard.
Serves 6.


Coffee Cream Punch

Ingredients:
1 qt coffee
1 qt chocolate ice cream
1/4 tsp almond flavoring
1/2 pint whipping cream
Nutmeg

Directions:
Chill the coffee and pour into punch bowl. Add 1/2 of ice cream and stir until partially melted. Add almond to ice cream and whip until stiff. Place whipped cream and remaining ice cream alternately on top of first mixture and sprinkle the cream with the nutmeg. Serves 12-15.


Iced Coffee Egg Nog

Ingredients:
1/2 c brown sugar
2 c strong coffee, chilled
2 beaten egg yolks
dash of salt
1 tsp vanilla
2 egg whites
1 c heavy whipped cream

Directions:
Put sugar and 1/2 c coffee in top of double boiler and place over heat. Stir until sugar is dissolved and mix boils. Slowly pour into the beaten egg yolks, stirring constantly. Cook over boiling water until thickened. Remove from heat, add salt and flavoring, chill. Beat egg whites until stiff, and fold into the mixture with the whipped cream. Pour into a tray and freeze until firm. (Stir once during freezing). To serve, fill tall glasses half full of the frozen mixture and then add the rest of the coffee, chilled, to fill glasses. Stir. Serves 6.


Easy Iced Coffee

Directions:
Fill tumblers half full of cracked ice or ice cubes. Pour in chilled, strong coffee. Add sugar and cream as desired. Another way to make your iced coffee are to save your leftover coffee in ice cube trays and when you desire iced coffee, you can quickly use the coffee ice cubes (crushed or whole) and follow above recipe omitting coffee and just adding sugar and cream.


Quick Mocha

Mix equal parts of reheated coffee with hot cocoa. If desired, add vanilla and whipped cream to taste.