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| Delicious desserts made with Folgers® coffee—great for any occasion. |
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Ingredients:
Apple Crisp:
4 medium-size Golden Delicious apples, peeled
6 tablespoons flour
2 eggs
1 cup sugar
2 teaspoons baking powder
1/4 cup butter
Cinnamon, to taste
Crumb Topping:
1 cup flour
1/2 cup brown sugar
1/2 cup butter, melted
Directions:
1.
Preheat oven to 350° F.
2.
Mix together ingredients for crumb topping and set aside.
3.
Butter 9-inch pie pan or 8-inch square metal pan.
4.
Slice apples and arrange in pie plate.
5.
Mix flour, eggs, sugar, and baking powder and layer over apples.
6.
Melt butter and pour over apples. Add crumb topping; bake for 50 minutes.
7.
Sprinkle top with cinnamon and bake for 10 more minutes.
8.
Serve with a cup of Folgers Flavors Cinnamon Swirl coffee.
(Makes 1 pie.) |
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Ingredients:
1/4 cup milk
2 envelopes unflavored gelatin
6 ounces (1 cup) semisweet chocolate chips
1/2 cup strong brewed Folgers coffee
2/3 cup sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 heaping cup ice cubes
Grated semisweet chocolate, for garnish
Directions:
1. Pour the milk into a blender jar. Sprinkle in the gelatin. Pulse on for just a few seconds to
moisten the gelatin.
2.
Allow to sit for 2 to 3 minutes to soften.
3.
Pour the coffee into a heatproof glass measuring cup and heat in the microwave to boiling.
4.
Pour the chocolate chips in the blender and then pour in the boiling coffee.
5.
Process at high speed until all of the chocolate is melted, stopping once to scrape the sides
of the blender jar with a rubber spatula.
6.
Add the sugar, vanilla, and cream. Process for a minute or two or until smooth.
7.
With the motor running, add ice to the blender one cube at a time through the center of the
lid. (Hold hand or a paper towel over the opening in the lid to prevent spattering.) Process at
highest speed until ice is chopped and melted into the mixture.
8.
Pour immediately into a serving dish or individual serving dishes.
9.
Chill for at least 30 minutes or until mixture is set.
10.
Garnish with grated semisweet chocolate.
Note: For a lighter version, substitute light cream or half-and-half for the heavy cream. |
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Ingredients:
1/2 cup butter
1 cup sugar
1 cup sliced almonds
2 eggs
1/4 cup brewed Folgers Hazelnut coffee
3/4 teaspoon baking powder
2-1/2 cups all-purpose flour
1/2 teaspoon salt
Directions:
1.
Preheat oven to 350° F.
2.
In a large mixing bowl, combine the butter, sugar, almonds, eggs, and coffee.
3.
Mix in baking powder, flour, and salt.
4.
Shape dough into two equal loaves, each about 2 inches wide; place on a greased cookie
sheet (or one lined with parchment paper) and bake for 30 minutes or until light brown with a
firm center. Cool.
5.
Cut logs into 1/2-inch thick slices and place back on cookie sheet; bake for 15 minutes
more, turning halfway through. Both sides should be golden and slightly dry. Cool completely
and store in an airtight container.
6.
Serve with a cup of Folgers Flavors Hazelnut coffee.
(Makes 24 cookies.) |
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Ingredients:
1 cup heavy cream
1 cup very strong, brewed Folgers coffee
3 egg yolks
1 cup sugar
1 teaspoon vanilla extract
Directions:
1.
In a medium-sized, heavy saucepan, scald together the cream and coffee.
2.
Beat the egg yolks with the sugar for 8 to 10 minutes with the electric mixer until mixture
is very thick and lemon-colored.
3.
Gradually beat in the warm coffee mixture.
4.
Return to the pan and cook over low heat, stirring, until mixture boils and thickens.
5.
Stir the vanilla.
6.
Cool, cover, and chill until very cold.
(Makes about 2-1/2 cups.)
Tip: Spoon over a brownie, plain angel food cake, or pound cake for a luscious dessert. |
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Ingredients:
1/4 cup fresh-brewed Folgers Whole Bean coffee, cooled
1 cup heavy cream
3 eggs
1/2 cup sugar
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate chips
1 9-inch unbaked piecrust
Sweetened whipped cream (or whipped topping) for garnish
Chocolate-covered coffee beans, for garnish (optional)
Directions:
1.
Sprinkle the chocolate chips evenly in the bottom of the piecrust.
2.
Whisk together the Folgers Whole Bean coffee, cream, eggs, sugar, and vanilla until
well mixed.
3.
Pour the egg mixture over the piecrust.
4.
Place on the bottom rack of a preheated 375° F oven for 30 minutes.
5.
Transfer to the top rack for 10 more minutes or until set and slightly puffed.
6.
Cool and chill.
7.
Serve topped with a dollop of sweetened whipped cream garnished with 3
chocolate-covered coffee beans.
(Makes 1 9-inch pie.) |
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Ingredients:
8 ounces fresh-brewed Folgers Whole Bean coffee
2 tablespoons caramel ice cream topping
1 tablespoon chocolate syrup
1 to 2 tablespoons whipped topping
Shaved chocolate for garnish (optional)
Directions:
1.
Stir together the Folgers Whole Bean coffee, caramel sauce, and chocolate syrup until
well mixed.
2.
Top with desired amount of whipped topping and sprinkle with some shaved chocolate. |
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Ingredients:
1 pound milk chocolate
6 ounces semisweet chocolate
1 cup light cream
1/4 cup fresh-brewed Folgers Whole Bean coffee
1/2 teaspoon pure vanilla extract
Foods to dip: fresh strawberries, pineapple or banana chunks,
dried apricots, marshmallows, pretzels, cubes of angel food cake or pound cake
Directions:
1. Coarsely chop the chocolates.
2.
Place in a small, heavy saucepan with the cream and Folgers whole bean coffee.
3.
Cook over gentle heat, stirring frequently, until melted and smooth.
4.
Stir in the vanilla.
5.
Keep warm over hot water until ready to serve.
6.
To serve, transfer to a fondue pot and continue to keep warm.
7.
Offer an assortment of foods to dip (or add some of your own) with fondue forks or bamboo skewers designed for dipping.
(Serves 6 to 8.) |
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Crust Ingredients:
1 cup all-purpose flour
1/4 cup sugar
1/4 cup dark brown sugar
1/2 teaspoon Folgers Instant Coffee Crystals
1 cup finely chopped pecans
4 ounces butter, melted
Directions:
1.
Preheat oven to 350° F.
2.
Mix together all crust ingredients in the food processor or with mixer, until
thoroughly mixed.
3.
Press into bottom of a 13 x 9 x 2-inch baking dish.
4.
Bake for 15 minutes in the preheated oven. Cool.
Filling Ingredients:
16 ounces cream cheese, softened
1 cup sugar
3 large eggs
2 teaspoons vanilla
2 teaspoons Folgers Instant Coffee Crystals
Directions:
1.
In food processor or with mixer, beat the cream cheese with the sugar until smooth.
2.
Beat in the eggs until mixture is fluffy.
3.
Dissolve the coffee in the vanilla and beat into the cheese mixture until well blended.
Pour into the crust and return to the preheated oven for 20 minutes or until set.
4.
Remove and spread on the topping.
Topping Ingredients:
2 cups sour cream
6 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon Folgers Instant Coffee Crystals
Pecan halves for garnish
Directions:
1.
Stir together all ingredients gently with a fork until blended.
2.
Spread onto the hot cake and return to the oven.
3.
Bake for 5 minutes.
4.
Cool and chill.
5.
Top each square with a pecan half.
(Makes 30 squares.) |
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Ingredients:
1 cup unsweetened cocoa
3 cups powdered sugar
2 cups finely chopped pecans or walnuts
2 teaspoons Folgers Instant Coffee Crystals
1 teaspoon hot water
1 cup sweetened condensed milk
1 teaspoon vanilla
Sifted powdered sugar (reserve for coating)
Directions:
1.
Sift together the cocoa and sugar. Stir in the nuts.
2.
Dissolve the coffee in the water and stir into the milk.
3.
Stir into the sugar mixture along with the vanilla. Mix well.
4.
Roll into small balls.
5.
Roll the balls into reserved, sifted powdered sugar to coat.
6.
Place on wax paper lined tray and chill for 1 hour.
7.
Transfer to a covered container and keep chilled until ready to serve.
(Makes about 36.) |
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Ingredients:
Cake:
2-1/2 cups flour
1/2 cup butter
2 cups sugar
4 eggs
1 teaspoon orange extract
1/3 cup frozen orange juice concentrate at room temperature
1 teaspoon vanilla
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 box instant vanilla pudding
3/4 cup buttermilk
1/3 cup orange marmalade
Glaze:
1 cup powdered sugar
2 tablespoons frozen orange juice concentrate at room temperature
2 tablespoons of marmalade
3 teaspoons orange zest
1 teaspoon of vanilla
Directions:
Cake:
1.
Preheat oven to 350° F.
2.
Spray and flour bundt pan.
3.
Using an electric mixer, cream butter on low speed. Add sugar. Cream together at medium speed until mixture is light and fluffy.
4.
Add eggs one at a time, beating after each egg is added until light and smooth. Beat for one minute or until it’s the consistency of whipped cream.
5.
Add orange extract, orange juice concentrate, and vanilla; beat in at low speed.
6.
Sift flour, baking soda, baking powder, and salt together. Whisk pudding into flour mixture.
7.
On low speed, add flour mixture and buttermilk to the sugar mixture in three parts. When adding, alternate flour mixture and buttermilk. Start and end with the flour mixture. Do not overbeat. Scrape sides of bowl often with rubber spatula while adding flour mixture to make sure everything gets mixed together.
8.
Gently fold in orange marmalade.
9.
Pour into bundt pan.
10.
Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean.
11.
Serve with a cup of Folgers Flavors Chocolate Silk Coffee.
Glaze:
1.
In a small bowl, mix powdered sugar, orange juice concentrate, marmalade, orange zest, and vanilla.
2. Stir until blended.
3.
Poke holes in cake with toothpick or fork.
4.
Spoon half of glaze over warm cake.
5.
Add remaining glaze after cake has cooled.
(Makes 1 bundt cake.) |
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Ingredients:
1/4 cup fresh, regular, brewed Folgers Whole Bean coffee
1/4 cup heavy cream
6 ounces semisweet chocolate chips
Directions:
1.
Combine all ingredients and heat in a double boiler until chocolate is melted.
2.
Whisk until it's a smooth, shiny mixture.
3.
Keep warm and serve warm over ice cream, plain cake, or brownies.
(Makes about 1 cup.) |
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Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup dark raisins
1/2 cup golden raisins
1 cup strong, brewed Folgers coffee
4 ounces softened butter
1/2 cup sugar
2 eggs
1/2 cup molasses
1 cup coarsely chopped walnuts
Coffee Glaze*
*Coffee Glaze:
1-1/2 cups powdered sugar, sifted
2 tablespoons melted butter
1/2 teaspoon vanilla extract
4 tablespoons hot, strong, brewed Folgers coffee
Directions:
1.Preheat oven to 350° F. Sift together the flour, baking soda, baking powder, salt, and spices. Set aside.
2.
Mix together the raisins in a small bowl.
3.
Heat the coffee in a heat-proof glass measuring cup in the microwave to boiling.
4.
Pour over the raisins. Set aside for at least 15 minutes.
5.
Meanwhile, cream the butter and sugar together with the electric mixer.
6.
Beat in the eggs, one at a time, beating well after each addition.
7.
Beat in molasses. Slowly beat in the dry ingredient mixture.
8.
Drain the raisins and discard the coffee.
9.
Stir in the raisins and nuts.
10.
Spread the batter in a well-greased 13 x 9 x 2-inch baking pan.
11.
Place in the center of the preheated oven. Bake for 30 minutes or until the top of the
cake springs back when lightly pressed.
12.
Cool for a couple of minutes and then spread the glaze over the top of the cake. Cool
completely before cutting into bars.
(Makes 24 bars.) |
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Ingredients:
2-1/2 cups heavy whipping cream
8 ounces mascarpone cheese
1/2 cup white sugar
24 ladyfingers
1/2 cup brewed Folgers French Vanilla coffee
Whipped cream
2 teaspoons cocoa powder
Directions:
1.
In a mixing bowl, mix 1/2 cup heavy whipping cream, mascarpone cheese, and sugar with
an electric mixer until creamy.
2.
In a separate bowl, beat remaining 2 cups of heavy whipping cream until stiff peaks form.
3.
Fold the whipping cream into the mascarpone mixture.
4.
Break 12 ladyfingers in half and line the bottom of a 9-by-11-inch baking dish.
5.
Brush ladyfingers with Folgers Flavors French Vanilla coffee.
6.
Spoon the mascarpone mixture on top of the ladyfingers.
7.
Break the remaining ladyfingers in half and use them to create another layer on top of the
mascarpone mixture.
8.
Add remaining mascarpone mixture.
9.
Refrigerate 3 to 5 hours.
10.
When ready to serve, top with whipped cream, sprinkle with cocoa powder, and serve
with an additional cup of Folgers Flavors French Vanilla coffee.
(Makes 8 servings.) |
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Apple Crisp
