36931 candie bakery crumb coffee Recipes

coffee, soymilk lite, chocolate protein powder, banana (optional), artificial sweetener

candied jalapeno peppers (half a 12 oz. jar), cream cheese, softened

coffee ice cream, milk, vanilla extract, chopped semisweet chocolate, cake doughnut, crumbled

sugar, king arthur unbleached all-purpose flour, salt, milk, instant coffee granules, crushed, egg yolks, lightly beaten, butter, vanilla extract, chocolate crumb crust (9 inches), instant coffee granules, heavy whipping cream, sugar, vanilla extract, heath candy bar (1.4 oz), crushed

flour, non-dairy powdered coffee creamer, water, sugar, butter (room temperature ) or 1/2 cup hard margarine (room temperature), vanilla

graham cracker crumbs, white sugar, butter, melted, white sugar, cornstarch, salt, scalded milk, egg yolks, beaten, butter, vanilla extract, egg whites, white sugar, vanilla extract

candied cherry (or marachino cherries drained & dried on paper towels for 4-6 hrs. or overnight), all-purpose flour, butter, sugar, eggs, vanilla extract, cake flour, baking powder, milk, powdered sugar, butter, water

candy corn, plus extra for garnish, vodka, ice, orange liqueur, lemon , juice of, egg white

coffee , brewed double-strength (or 1/2 shot home espresso), walnuts, chopped, raisins, sugar, butter, eggs, cake flour , siftedx, baking powder, salt, milk

coffee beans , preferably an espresso roast, cardamom pods, sugar, approximately) heavy cream, whole milk, egg yolks

instant triple-coffee ice cream, kahlua-fudge sauce, coffee-hazelnut biscotti, coarsely chopped

candy-coated chocolate pieces divided, all-purpose flour, baking soda, salt, butter softened, granulated sugar, brown sugar firmly packed, whole egg, vanilla

coffee liqueur, instant espresso, heavy cream, powdered sugar

candy canes, divided, semisweet chocolate chips, divided, heavy whipping cream, peppermint extract, shortening

crumb cake, butter, apricot preserves, sugar, egg, flour, baking powder, blend flour and baking powder in small bowl and set aside., beat butter and sugar with blender on low to medium speed until creamy., stir in egg ., add flour mixture and blend by hand. batter should be crumbly., pour half of batter in bottom of lightly greased 9 cake pan and pat down., spread apricot preserves over the layer of batter ., pour remaining batter on top of preserves. do not pat down ., bake at 425f til lightly browned , approximately 20 minutes., sprinkle with powdered sugar to decorate.

butterscotch sundae sauce, graham cracker crumb crust, milk, instant vanilla pudding , 4 serving, thawed cool whip, coffee crisp candy bars

all-purpose flour, sugar, baking powder, instant espresso coffee powder, salt, cinnamon, milk, vegetable oil, egg, lightly beaten, vanilla, semisweet chocolate chips