COFFEE

HI! i'm elizabeth
This is some fact of coffee that i found in the internet:

• Germany is the world's second largest consumer of coffee in terms of volume at 16 pounds per person.
  
  
• Over 53 countries grow coffee worldwide, but all of them lie along the equator.
  
  
• Coffee trees can produce up to 10,000 pounds of coffee cherries. That amounts to approximately 2,000 pounds of beans after hulling or milling.
  
  
• The percolator (the coffee machine) was invented in 1827 by a French man. It would boil the coffee producing a bitter tasting brew. Today most people use the drip or filtered method to brew their coffee.
  
  
• With the exception of Hawaii and Puerto Rico, no coffee is grown in the United States or its territories.
  
  
• Up until the 1870's most coffee was roasted at home in a frying pan over a charcoal fire. It wasn't until recent times that batch roasting became popular.
  
  
• Each year some 7 million tons of green beans are produced world wide. Most of which is hand picked.

whew! hahhaa actually i don't like the raw coffee, i like the one in starbucks and other coffee cafe. So this are a few recipe that you can mix and blend with coffee:

This coffee shake is a thick and chilly delight, flavored with coffee and chocolate. The trick to making it thick, is the instant chocolate pudding mix.

INGREDIENTS:

• 1 cup coffee, strong and cold
• 1 cup cold milk
• 10 ice cubes
• 1/3 pkg of instant pudding mix (chocolate)
• 2 tbs cocoa powder
• Hazelnut creamer, to taste
• Sugar, to taste

PREPARATION:

Combine everything in a blender, and blend until ice is crushed and shake is thick.
I think this recipe will be very good and cold, and it's suitable for people who live in a tropical temperature, like us in Indonesia. The next recipe is for the one who like cinnamon because it's a mixture of coffee and cinnamon.

Add the cinnamon before brewing to give this recipe spicy touch. You'll need to stir well to blend in the caramel syrup.

INGREDIENTS:

• 6 tbs ground coffee
• 1/2 tsp cinnamon
• 1/2 cup caramel dessert syrup

PREPARATION:

Mix the cinnamon into your loose ground coffee and then brew a pot of coffee by whatever method you prefer. Add the caramel syrup to the cinnamon-spiced coffee, and stir well until completely dissolved.Chill through in the fridge, and serve over ice cubes, with added milk or sugar to taste. The syrup makes this iced coffee pretty sweet as it is.

The next recipe is also related with coffee and bread!

BREAD PUDDING COFFEE CAKE RECIPE:

Here we have an interesting bread pudding and coffee cake combination flavored with plump raisins and cinnamon. It is sure to please all at breakfast or dessert. Take shortcuts with pre-made sweet dinner rolls and boxed muffin mix. The coffee cake is delightfully moist without being overly sweet. Feel free to make it a day or two in advance. It tastes even better after sitting awhile.

INGREDIENTS:

• 18 sweet dinner rolls (tested with King's Hawaiian)
• 4 large eggs, divided use
• 1-3/4 cups whole milk, divided use
• 1/2 cup sour cream
• 3 tablespoons granulated sugar
• 1-1/2 teaspoons vanilla extract
• 1 box (15.2 ounces) cinnamon streusel muffin mix (tested with Betty Crocker)
• 1/4 cup vegetable oil
• 1 cup jumbo red raisins, soaked in hot water at least 15 minutes, drained and patted dry on paper towels
• 1/2 cup chopped pecans
• .
• Glaze:
• 1 cup powdered sugar
• 1 to 2 Tablespoons (about) milk or cream

PREPARATION:

Preheat oven to 350 degrees F. Line a 9 x 12-inch jellyroll pan with nonstick foil.

Slice the rolls in half. Set the tops aside. Tear the bottoms into 1-inch chunks and spread in a single layer over the bottom of the prepared pan.

In a medium bowl, whisk together 2 of the eggs, 1 cup of the milk, sour cream, granulated sugar, and vanilla extract until well-combined.

Tear the tops of the rolls into chunks about 1 inch in size and add to the milk/egg mixture. Set aside to soak up the liquid.

Combine muffin mix (reserve the streusel), remaining 3/4 cup milk, oil, and the 2 remaining eggs in a large mixing bowl. Beat on medium speed until combined.

Spoon 1/2 of the batter evenly over the bottoms of the rolls in the pan, and gently spread a bit using the back of a large spoon. Sprinkle with raisins and the contents of the cinnamon streusel packet. Spoon the remaining batter over the top of the raisins and streusel.

Spoon the reserved milk and roll top mixture over the muffin batter in the pan. Use the tip of a knife or wooden skewer to swirl the two batters together. Sprinkle with pecans.

Bake about 35 to 40 minutes, until toothpick inserted in the center comes out clean. Let bread pudding coffee cake cool completely in the pan.

For the glaze, combine powdered sugar and enough milk until smooth and just thick enough to drizzle. Pour into a ziptop bag, squeeze out the air, and seal. Snip off a tiny corner of the bag and use it to drizzle the glaze in a zig-zag pattern over the top of the coffee cake. Let glaze set before lifting cake out of the pan with the foil. Cut and serve.

Store any leftovers in a covered. This is even better the next day.

hmmm... look at the picture makes me hungry! hahhahaa.... i love cofee =p

-elizabeth-