Date: Thu, 18 Dec 1997 05:55:32 GMT Server: Apache/1.2.4 Connection: close Content-Type: text/html Mauna Loa: Try Our Coffee Recipes
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Royal Kona Coffee Recipes

  • Royal Kona Coffee Banana Cake
  • Royal Kona Coffee Kabobs
  • Royal Kona Coffee Cheese Cake Royale
  • Royal Kona Coffee Sour Cream Cake

  • Royal Kona Coffee Banana Cake

    1/3 C butter or margarine

    11/2C sugar

    2 eggs

    1 1/2 t Freeze Dried Royal Kona Coffee

    2 C flour

    1 t baking powder

    1/2 C chopped macadamia nuts

    1 t baking soda

    1/2 t salt

    3 T unsweetened cocoa powder

    1 C dairy sour cream

    1 C mashed ripe banana

    Grease round baking pan and set aside. Preheat oven to 350 F. In a large mixing bowl, beat butter or margarine and sugar until light and fluffy. Beat in eggs one at a time. Add coffee. Combine flour, baking powder, baking soda and cocoa. Beat alternately with sour cream into creamed mixture. Stir in bananas and nuts. pour into prepared pan. Bake 35 to 40 minutes or until done. Cool in pan.

    Frosting:

    1 pack instant vanilla pudding

    1 pack dream whip

    1 t Freeze Dried Kona Coffee

    2 C milk

    Beat together until thick. Spread 1/2 cup pudding mix between any layers and on top of cake and spread.


    Royal Kona Coffee Kabobs

    1 slice 8 oz. ham

    1 piece ginger (cut up and crushed)

    1/4 t garlic powder

    1T sherry

    1 lb. bacon

    1/2 C soy sauce

    3 T Freeze Dried Kona Coffee in a cup of water

    1 C of pineapple chunks (strained)

    Slice ham into 1/2Ó cubes. Partially cook bacon. Then slice in half. Place pineapple chunks on cube of camp, wrap with bacon and secure with toothpick. Combine soy sauce, sherry, Kona Coffee, ginger and garlic powder in bowl. Place in bacon wrapped kabobs and marinate overnight. Place on rack and broil for 5 minutes or until bacon is crispy. Serve immediately.


    Royal Kona Coffee Cheesecake Royale

    Crust:

    20 graham crackers, crushed

    1/3 cup sugar

    1 tsp Freeze Dried Kona Coffee

    2 tbs macadamia nut bits

    1/3 cup butter or margarine, melted

    Mix together and spread on bottom of a 2-quart rectangular baking pan. Press firmly. Bake 8 minutes at 375 F. Cool.

    Filling:

    9 oz cream cheese

    1 can sweetened condensed milk

    1/4 cup lemon juice

    1 pint sour cream

    2 tsp instant Kona Coffee

    1 tsp Kona Coffee Liqueur

    Blend all the above with electric mixer, adding one a time until creamy and smooth. Pour into cooled baked crust. Bake 5 minutes at 400F. Immediately remove from oven and place in freezer until chilled, but not frozen, about one hour. Remove from freezer and decorate with chocolate curls, if desired. Place in refrigerator to chill for several hours, or overnight. Serves 16.


    Royal Kona Coffee Sour Cream Cake

    1 box butter cake mix

    1 block butter

    1/4 C sugar

    1/4 C oil

    4 eggs

    1 t vanilla

    1 carton sour cream

    3 tabs Freeze Dried Kona Coffee

    Cream butter and sugar, add eggs one at a time. Add oil and vanilla. Mix well. Add cake mix and sour cream. Beat two minutes and add instant coffee. Pour into a 9 X 13 pan and bake in a 350 F oven for 30 to 35 minutes. Cool cake for 10 minutes and invert cake. Poke holes with fork and pour coffee sauce.

    Coffee Sauce:

    Cook 1/2 cup corn syrup, 1 cup sugar and 1 cup water until mixture forma a soft ball. Remove from heat and add 1 teaspoon vanilla. Mix 3 tablespoons coffee into 1/2 cup evaporated milk and add to the corn syrup mixture.




    MAUNA LOA | COFFEE | GUAVA | SWEETBREAD | MAC NUTS
    RECIPES | NUTRITION | WRITE TO MAUNA LOA