Coffee Drinks

Coffee martini...
1.5 fluid ounces (45ml) Vodka
 1 fluid ounce (30 ml) Coffee liqueur
1 shot of coffee (preferably espresso)
  • Make your favorite coffee

  • Pour the liquors and coffee into a mixing glass with ice.

  • Shake well, then strain into a large cocktail glass



Raspberry and Hazelnut Roll...
2 Cups Hazelnuts 13/4 cup Whipping cream
 5 eggs (separate egg whites and yolk) 2 1/4 cup Raspberries
1/2 cup superfine sugar Mint leaves for Garnish (if desired)
  • Preheat oven to 350F (180C)

  • Line a Jelly roll pan with double layer of aluminum foil and oil thoroughly

  • In a food processor , process the hazelnuts until finely ground

  • In a large bowl, whisk the egg yolks and superfine sugar until thick and creamy.

  • Add ground hazelnuts to egg yolks and sugar mixture.


  • In a separate bowl whisk the egg whites until firm, but not dry. Mix it with the nut mixture.

  • Pour the nut mixture onto the prepared pan and spread evenly. Bake for 15 to 20 minutes, until risen & firm to the touch.

  • Cover with a damp towel, and leave it overnight.


  • Next day , transfer the cake out onto a sheet of aluminum foil thickly dusted with superfine sugar

  • Peel off the foil

  • In a bowl whip 1.1/4 cup of cream until stiff.

  • In a separate bowl lightly crush 1/2 cup of Raspberries, then mix them into whipped cream

  • Spread the Raspberry cream over the cake.

  • For decoration dot the raspberries over raspberry cream.

  • Then roll up the cake with the help of the foil. Thereafter transfer it to a plate.

  • Whip the remaining cream until thick

  • Slice roll and serve with Whipped cream.

  • Garnish individual servings with additional raspberries and mint leaves if desired.

  • Serves : 6


Brazilian Coffee Bananas...
4 Small ripe bananas 2 tbsp dark brown sugar
1 tbsp Instant coffee granules or coffee powder 1 1/8 cup strained plain Yogurt
1 tbsp hot water 1 tbsp toasted silvered almonds
  • Peel and slice one banana and mash the remaining three with a fork

  • Dissolve the coffee in the hot water and stir into mashed bananas

  • Spoon a little of the mashed banana mixture into 4 serving dishes & sprinkle with sugar.

  • Top with a spoonful of yogurt, then repeat until all ingredients are finished.

  • Swirl the last layer of yogurt for a marbled effect.

  • Complete it with a few banana slices and silvered almonds.

  • Serve cold.


  1. You can sprinkle some cinnamon powder also.

  2. For special occasions you can a tsp of brandy or Rum to the bananas (about 50 calories extra)

Calories per portion about 200. Serves 4. Cooking time About 2 minutes


Blueberry Lemon cream tarts...

1 cup graham cracker crumbs 1 1/2 tablespoons granulated sugar
1/2 stick (4 tablespoons) unsalted butter, melted 2 tablespoons packed light brown sugar
1/4 cup sour cream 1/4 teaspoon vanilla
4 oz cream cheese, softened 1/2 teaspoon finely grated fresh lemon zest
1 1/3 cups blueberries (6 oz) Confectioners sugar for dusting
Special equipment: 4 (3 3/4-inch) nonstick fluted tart pans or 4 (8-oz) ramekins    photo

Preheat oven to 350F with a baking sheet on middle rack.
Stir together graham cracker crumbs, granulated sugar, and butter in a bowl with a fork until combined well, then press mixture with your fingers and back of a spoon evenly and firmly onto bottom and up side of each tart pan. (If using ramekins, press mixture 3/4 inch up sides.)

Put tart pans on preheated baking sheet and bake crusts until slightly darker, about 10 minutes, then cool 10 minutes on a rack. (Ramekins will need to cool an additional 5 minutes in refrigerator.) Gently push bottom of each tart pan to loosen crust, then invert crust onto your hand and place on a serving plate. (If using ramekins, leave crusts in ramekins.)

While crusts cool, whisk together brown sugar, sour cream, and vanilla in a small bowl until sugar is dissolved. Beat cream cheese in a medium bowl with an electric mixer until smooth, then add sour cream mixture and zest, beating until just combined well.

Divide cream cheese filling among tart shells, spreading evenly, then top with blueberries and dust with confectioners sugar.

Makes 4 desserts.

Sugarless Oatmeal raisin cookies...

3 bananas

1/2 cup raisins

1/3 cup margarine, melted

1 tsp. vanilla

2 cups uncooked quick-cooking oats

1/4 cup skim milk

Preheat oven to 350. Mix together all ingredients in a bowl. Mix really
well. Let stand about 5 minutes, until oats become wet. Heap teaspoons with
dough and drop dough onto greased or parchment paper lined cookie sheets. Bake
at 350 for 15 to 20 minutes.
Let stand 1 minute on cookie sheet. Remove to wire racks to cool
Makes 2-1/2 dozen cookies.

Lucques' Hazelnut Brown buttercake...
  Total time : 1 hour, 35 minutes.                    Servings 10

12 tablespoons butter

1/3 cup flour

1 Vanilla bean

5 Eggs white

5 Ounces blanched hazelnuts, toasted

1/4 Cup granulated sugar

1.1/3 Cups powdered sugar

Fleur de sel  & Caramel ice cream
  1. Place an 8 inch skillet on low heat and add the butter. Cut the vanilla bean in half lengthwise. Scrape the seeds out ; add the seeds and bean to the butter. When the butter turns golden brown, 15 to 20 minutes, remove from the heat. Remove the seeds and pod and scrape the butter into a bowl to cool.

  2. Heat the oven to 350 degrees. Spray a 10 inch cake pan with non stick spray, and line it with parchment paper. Grind the hazelnuts with the powdered sugar in a food processor.

  3. Place the ground nuts in a large mixing bowl. Add the flour and stir until well combined.

  4. Beat the egg whites and granulated sugar to stiff peaks using an electric mixer. Fold the whites into the nut mixture. Fold in the room temperature brown butter.

  5. Pour the batter into the prepared pan. Bake until a skewer inserted in the center comes out clean, about 1 hour. Cool for 10 minutes, then run a sharp knife around the edge and un-mold into a serving platter. Sprinkle each serving of cake with a little fleur de sel. Accompany with a scoop of caramel ice cream.

Each serving

Calories: 316 Carbohydrates:  27 grams
Fat: 23 grams Cholesterol: 37mg.

Classic Cheesecake...


1 cup Graham cracker crumbs

2 (8-ounce) packages cream cheese, softened.

cup sugar.   2 eggs.

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon Grand mariner

1/3 cup butter melted

Sour cream topping (see below)

 Place crumbs in mixing bowl and add cup sugar and cinnamon, then stir in butter. More butter, up to cup, may be added if needed.

Butter an 8 inch spring form pan on bottom and sides.

Sprinkle a thin layer of crumbs on bottom of pan and press down with metal cup measure. Work around sides with fingers to make crumbs of even height. Any remaining crumbs may be added to bottom crust.

Bake crust at 350 degrees for 5 minutes.

To make filling, beat eggs until light. Then add cup sugar and beat 5 minutes.

Add cream cheese, vanilla and grand mariner and mix well.

Turn into prepared crust and bake at 375 degrees for 20 minutes.

Cool for 15 minutes and then pour sour cream topping over filling and bake at 475 degrees for 5 minutes.

Cool cake and chill overnight before serving.

 Sour cream topping:

1 pint sour cream

1 teaspoon vanilla

6 tablespoons sugar

1 teaspoon grand mariner

 Blend sour cream, sugar, vanilla and grand mariner well. Then pour over filling and bake as directed above.


7 layer Jello...


4 packages of knox gelatin

4 packages of jello (3 oz)

1 cab eagle brand sweetened condensed milk


      1)      1st layer of flavor jello:

package of knox gelatin

1 cup of hot water

Mix and pour into 9x11 pan let set.


2)      1 can sweetened condensed milk; add 1 cup hot water in a bowl. In another bowl.

In another bowl mix 2 packages of knox gelatin and  1 cup hot water. Mix both together set aside.

3)      Place 1 cup of cooled milk mixture over set jello (1).

4)      After milk sets add next color of jello. Continue with milk then flavor of jello. MAKE SURE EACH LAYER OF JELLO IS COOL BEFORE POURING ON THE NEXT LAYER!!!!

Spicy toasted Garbanzo beans and pistachios...
Two 15 1/2-ounce cans garbanzo beans (chickpeas), drained 1/4 cup corn oil
1 teaspoon coarse sea salt 1 teaspoon ground cumin
1 teaspoon ground black pepper 1/2 teaspoon cayenne pepper
1 cup shelled raw pistachios 2 teaspoons fresh thyme leaves

Preheat oven to 400F. Toss garbanzo beans with corn oil, coarse salt, cumin, black pepper and Cayenne pepper in medium bowl. Transfer mixture to rimmed baking sheet. Bake until garbanzos are golden and crisp, stirring occasionally with metal spatula, about 20 minutes. (Can be made 4 hours ahead. Keep at room temperature.)
Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.

Makes 2-1/2 cups.