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Saturday, December 12, 2009

Breakfast Cake and Coffee recipe

Orange, Date and Nut Cake

1/4 cup sugar
1/4 cup water
1 1/2 tablespoons Grand Marnier

1 1/4 cups sugar, divided
3 large eggs
1 cup water
1 teaspoon grated orange rind
1 cup fresh orange juice
1/2 cup canola oil
2 cups dry breadcrumbs
1 cup ground walnuts
3/4 cup whole pitted dates, chopped
1/4 teaspoon salt
3 large egg whites
Cooking spray

To prepare glaze, combine 1/4 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 1 1/2 minutes). Remove from heat; stir in liqueur. Cool. Preheat oven to 350°. To prepare cake, combine 1 cup sugar and eggs in a large bowl; beat with a mixer at high speed until thick and pale. Beat in 1 cup water, rind, juice, and oil. Stir in breadcrumbs, walnuts, dates, and salt; let stand 3 minutes. Beat egg whites with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Stir one-fourth of egg white mixture into batter. Gently fold remaining egg white mixture into batter. Gently spoon mixture into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 45 minutes or until golden brown. Remove from oven. Pierce top of cake with a wooden pick. Brush glaze over warm cake. Cool on a wire rack 2 hours.

Mocha Spiced Coffee

1/2 cup ground coffee
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
5 cups water
1 cup fat-free milk
1/4 cup packed brown sugar
1/3 cup light chocolate syrup (such as Hershey's Lite Syrup)
1 teaspoon vanilla extract
Whipped cream (optional)

Place first 3 ingredients in a coffee filter or filter basket of a coffeemaker. Add 5 cups water to coffeemaker; brew according to manufacturer's instructions. Combine milk, sugar, and syrup in a heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Stir in brewed coffee and vanilla. Serve with whipped cream, if desired. Serve immediately

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