Pour one-half ounce coffee liqueur in each cup. Add one-half ounce Irish Whiskey to each cup. Pour in steaming freshly-brewed hot coffee and stir. Gently spoon two heaping tablespoonful of whipped cream on top of each.

1. Preheat oven to 350 degrees. 2. In the top of a double boiler, combine caramels and milk. Heat over simmering water until melted, stirring occasionally. Remove from heat and set aside. 3. Sift together flour, baking soda and salt in a medium bowl. Stir in brown sugar and o

In blender at low speed, blend all ingredients about 30 seconds. Pour into glass.

Blend ingredients. Add sugar and continue blending until frothy. Pour over ice.

Pour hot coffee over cinnamon pieces; cover and let stand about 1 hour. Remove cinnamon and stir in cream. Chill thoroughly. To serve, pour into ice-filled glasses. Stir in desired amount of Coffee Syrup. If desired, top with sweetened whipped cream and sprinkle with ground cinnamon. Use c

Fill coffee mug or cup with hot coffee. Stir in amaretto. Top with pressurized dessert topping and cherry.

Combine 1/2 cup coffee and 1/2 cup cocoa in each 4 mugs. Top with whipped cream; sprinkle with orange peel. op

Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons to one small cup of hot water. Serve in demitasse cups.

Combine coffee, chocolate syrup, Kahlua, and cinnamon in a large container; stir well. Serve immediately. Top with whipped cream.

* or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browne

Saute the mushrooms in 2 Tablespoons butter in a skillet until the liquid evaporates. Stir in the crab meat. Add the sherry, egg, scallions, parsley, oregano, salt, pepper and bread crumbs. Steam, covered, for 2 minutes. Remove from heat. Stir in just enough whipping cream to bind the mixt

Cook the spinach using package directions; drain. Combine the spinach, cottage cheese, Cheddar cheese, butter, eggs, flour, salt and pepper in a bowl and mix well. Spoon into a greased 1-quart baking dish. Bake at 350 degrees for 1 hour. SERVINGS: 4

In a nonmetal mug combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Top with pressurized dessert topping.

Cook half-and-half and maple syrup in a saucepan over medium heat, stiffing constantly, until thoroughly heated (do not boil). Stir in coffee, and serve with sweetened whipped cream.

In a large saucepan, heat 6 cups of water with the brown sugar, cinnamon sticks, and cloves over moderately high heat until the mixture is hot, but do not let it boil. Add the coffee, bring the mixture to a boil, and boil it, stirring occasionally, for 3 minutes. Strain the coffee through a fine

Combine all ingredients; mix thoroughly. Store in a tightly- covered jar. To serve; put 1-1/2 to 2 tablespoons into a cup or mug. Stir in boiling water to fill cup.

Place all ingredients in mixer, beat at high until well blended. Mix 1 1/2 T mix with 3/4 c. hot water. Store in airtight jar.

Place all ingredients in mixer, beat at high until well blended. Mix 1 1/2 Tblsp mix w/ 3/4 cup hot water. Store in air tight jar.

Place ice, coffee, chocolate sauce, and syrup in a blender. Blend until smooth. Pour into a large, tall (chilled) glass. Garnish with dollop of whipped cream or scoop of your favorite ice cream.

Mix coffee, sugar, and whiskey in a large mug or cup... Microwave on high [100%] until hot 1 to 2 min. and top with the whipped cream...

Fill coffee mug or cup with hot coffee. Stir in amaretto. Top with pressurized dessert topping and cherry. Serve with teaspoon.

Preheat oven to 250 degrees. Pop popcorn to equal 8 to 9 quarts. Bring brown sugar, margarine, salt, syrup and vanilla to a boil. Continue to boil for 5 minutes. Add baking soda, stir and quickly pour over the popped corn, coating well. Bake on two cookie sheets for 1 hour, stirring 3 times. Sto

Cook first 4 ingredients in a large saucepan over medium heat, stirring constantly, until thoroughly heated (do not boil). Stir in liqueur; serve with sweetened whipped cream.

Combine water and sugar in an ibrik or small saucepan. Bring to a boil; then remove from heat and add coffee and cardamon. Stir well and return to heat. When coffee foams up, remove form heat and let grounds settle. Repeat twice more. Pour into cups; let grounds settle before drinking.

Place coffee in a blender or food processor fitted with a steel blade. In cup, combine remaining ingredients. With processor running, add flavorings. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator

Melt chocolate in a heavy saucepan over low heat. Stir in sugar and whipping cream. Beat in coffee with a whisk, 1/2 cup at a time; continue to beat until frothy. Top with whipped cream and sprinkle with orange peel.

Mix all ingredients & store in airtight jar. Mix 4 ts. with 1 c. hot water.

Add Kahlua and brandy to coffee and garnish with whipped cream.

Combine all ingredients in your favorite cup and stir Garnish with a donut of your choice.

Heat oil in iron pot, then add cut up seasoned chicken and brown on all sides slowly. Remove chicken. On a low flame, gradually add flour to make a roux, stirring constantly with wooden spoon. When mixture turns a dark mahogany color (in about 35 minutes) add 4 cups of water. Raise heat until mi

1.Diagonally cut bread into 1-inch slices and place in a well-greased 9x13-inch baking dish. 2. In a medium bowl, lightly beat eggs, sugar and vanilla. Stir in the milk until well blended. Pour over bread, turning pieces to coat well. Cover and refrigerate overnight. 3. Prehe

Combine the olive oil, lemon juice, parsley, chopped onion, garlic, salt, thyme, marjoram, pepper and celery seeds in a bowl and mix well. Pour over the lamb in a shallow dish, turning to coat. Marinate, covered, in the refrigerator for 8 to 10 hours, turning occasionally. Drain, reser

Saute chopped onion-shallot mixture, carrots and celery in butter. Add bay leaf, thyme, chicken broth and artichoke hearts. Simmer 10 to 15 minutes. Remove bay leaf and season with salt and pepper. Stir two egg yolks into cream. Add a small amount of warm soup mixture to egg-cream mixture. Stir

Melt butter, mix well with graham cracker crumbs, press firmly on bottom and sides of 7-1/2 x 12 inch dish. Bake at 275 degrees for 1 hour or until very crisp. Cool thoroughly. Separate eggs, put whites in mixing bowl. Set aside. Add hot milk, stir until well mixed, return to pot and cook until

Remove the fatty skin and bones from the fillets. Place the pecans in a food processor and pulse until the consistency of coarse meal. Season with salt and pepper and spread in a shallow dish. Mix the flour and paprika in a shallow dish. Whisk the water and eggs in a shallow bowl until blended.

Combine all ingredients in a medium bowl; stir until well blended. Store in airtight container. Yields 1 1/3 cups coffee mix To serve: spoon 1 heaping tablespoon coffee mix into 8 ounces hot water. stir until well blended.

Place coffe and orange peel in blender or food processor fitted with steel blade. With processor running, add vanilla. Stop and scrape sides of container with a spatula. Process 10 seconds longer. Place mix in a small bowl and stir in cinnamon sticks. Store in refrigerator

1. Beat egg whites with cream of tartar in large mixing bowl until foamy. 2. Add sugar, 1 T. at a time. Beat at hightest speed until stiff and glossy. Do NOT underbeat. Remove 3/4 c. meringue to small mixing bowl; set aside. 3. Stir cocoa into meringue in large mixing bowl until thoroughly

Cream butter, sugar, and almond flavoring until light and fluffy. Add egg and almond paste and beat thoroughly. Add sifted dry ingredients and beat until well blended. Chill dough for about 2 hours.Form into balls, shaping with palms of hands. Use 1 level teaspoon of dough f

Peel, devein and butterfly shrimp, leaving tails intact. Line large baking sheet with waxed paper. Place flour in medium bowl; add salt. Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. Dip shrimp (not tails) in milk mixture. Press