recipes

From The Oregonian newspaper comes an interesting recipe for a Chocolate Espresso Torte: “Makes 8 to 10 servings This torte has the light texture and deep chocolatey appeal of a flourless chocolate cake, but it’s a little easier to handle because the small amount of flour gives it some structure. The espresso makes the torte … Continue reading »

Ingredients: 1 pound confectioners’ sugar 1/2 cup cocoa 1/4 tsp. salt 6 tbsp. butter, cut into six pieces 1/4 cup strong, brewed Millstone® Coffee (use 1 1/2 tbsp. per serving) 2 tsp. vanilla 1 cup chopped pecans Instructions: Stir together sugar, cocoa and salt in a heavy saucepan. Add butter and coffee. Heat over low … Continue reading »

I normally avoid flavored coffee drinks, yet…around the holidays, it just seems right. Since Halloween kicks off the holiday season (for me, at least), I’ve started posting several coffee recipes here, and will have more in the coming months. Of course, one recipe that everyone’s looking for this time of year is one for a … Continue reading »

This is a dark marinade perfect for beef. Ingredients: 1/2 cup Worcestershire sauce 1/2 cup strong, brewed Millstone® Coffee cooled (use 1-1/2 Tbsp. per serving) 1/4 cup vegetable oil 3 Tbsp. balsamic vinegar 3 Tbsp. dark brown sugar 2 tsp. salt 1/2 tsp. freshly ground black pepper 1 tsp. minced garlic 1 Tbsp. minced fresh … Continue reading »

Ingredients: 1 tbsp. Millstone® Caffé Midnight® coffee, brewed double-strength or 1/2 shot of home espresso 1 cup walnuts 1 cup raisins 1 cup sugar 1/2 cup butter 2 eggs 1-1/4 cups sifted cake flour 2 tsp. baking powder 1/8 tsp. salt 1/2 cup milk Instructions: (Psst — the secret to these moist, wonderful delights is … Continue reading »

Hot…spicy…hint of coffee flavor. Ingredients: 1 cup tomato ketchup 5 Tbsp. butter 1/3 cup coffee, brewed double-strength 3 Tbsp. Worcestershire sauce 1-2 Tbsp. pure ground hot chile or crushed red chile 1 Tbsp. dark brown sugar, packed Instructions: In a 2-quart saucepan, combine ingredients and allow to simmer, uncovered, over medium heat for 10 to … Continue reading »