TRAVEL COFFEE CUPS RECIPES
CINNAMON COFFEE CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I love the excellent texture of this easy cinnamon coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. —Eleanor Harris, Cape Coral, Florida
Provided by Taste of Home
Total Time 01 hours 20 minutes
Prep Time 20 minutes
Cook Time 60 minutes
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 2 cups sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining 3/4 cup sugar; sprinkle one-third of mixture over batter in pan. Repeat layers 2 more times. Bake at 350° until a toothpick inserted in center comes out clean, 60-65 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 340 calories, FatContent 16g fat (9g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 299mg sodium, CarbohydrateContent 44g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
CINNAMON COFFEE CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I love the excellent texture of this easy cinnamon coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. —Eleanor Harris, Cape Coral, Florida
Provided by Taste of Home
Total Time 01 hours 20 minutes
Prep Time 20 minutes
Cook Time 60 minutes
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 2 cups sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining 3/4 cup sugar; sprinkle one-third of mixture over batter in pan. Repeat layers 2 more times. Bake at 350° until a toothpick inserted in center comes out clean, 60-65 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 340 calories, FatContent 16g fat (9g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 299mg sodium, CarbohydrateContent 44g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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IRISH COFFEE RECIPE | FOOD NETWORK
Inspiration: The Buena Vista Cafe, San Francisco, California, 1952. There are those who wish us to believe the unlikely fact that Irish coffee was invented at Shannon Airport in the 1940s. Obviously, for any of us who have been to any airport, we know that nothing creative has ever occurred in such a place. A competing tale has it that Jonathan Swift invented the Irish coffee in 1705 through the simple genius of adding whiskey to his coffee and cream. Earlier the same day he had invented the Irish toasted cheese, Irish biscuit, Irish hat stand, and Irish stack of envelopes by inadvertently pouring whiskey onto those household items as well. Regardless of its original production, the drink did not come into its own until its appearance in San Francisco at the Buena Vista Cafe, where it became a permanent favorite of locals and tourists alike. We always knew we wanted an Irish coffee on the menu at the Dead Rabbit, as it is perhaps the best-known Irish-American classic, and this recipe was designed under the guidance of Dale "King Cocktail" DeGroff. It's a deceptively simple approach. One secret: Buy ridiculously expensive heavy cream from your favorite local dairy. Another tip: When preparing this classic, be careful not to slip on the Irish floor.
From foodnetwork.com
Reviews 5
Total Time 5 minutes
Category beverage
From foodnetwork.com
Reviews 5
Total Time 5 minutes
Category beverage
- Combine the sugar and water in a medium saucepan over medium heat, but do not boil. Slowly stir to dissolve the sugar. When the syrup has thickened, remove from the heat. Use a funnel to pour into bottles. The syrup will keep for 2 to 3 weeks in the refrigerator.
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AEROPRESS GO TRAVEL COFFEE PRESS | AEROPRESS
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