Nutty Coffee With A Berry Good Twist Recipes

HOT NUTTY IRISH COFFEE

Hot Nutty Irish Coffee image

This is a great after-dinner coffee. I like to add a mixture of cinnamon and sugar to the rim before I make them. We sometimes use green sugar. Enjoy!

Provided by jean

Categories Drinks Recipes Coffee Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 6

Ingredients

½ tablespoon white sugar, or as needed
¼ teaspoon ground cinnamon, or as needed
1 fluid ounce Irish cream liqueur (such as Baileys®)
1 fluid ounce hazelnut liqueur (such as Frangelico®)
¾ cup brewed coffee, or more to taste
1 tablespoon whipped cream, or to taste

Steps:

Mix sugar and cinnamon together on a flat dish. Wet the rim of a mug and dunk into the cinnamon-sugar mixture. Pour Irish cream and hazelnut liqueur into the mug. Add coffee. Top coffee with whipped cream and a sprinkle of cinnamon sugar.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 34.1 g, Cholesterol 2.3 mg, Fat 0.9 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0.4 g, Sodium 11.5 mg, Sugar 31.1 g

HONEY TWIST COFFEE CAKE

Honey Twist Coffee Cake image

You'll twist and shout over this yeast raised coffee cake that's covered and filled with tempting honey and nuts

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 3h5m

Yield 18

Number Of Ingredients 14

Ingredients

3 to 3 1/2 cups Gold Medal™ all-purpose flour
1 cup sour cream
2 tablespoons granulated sugar
2 tablespoons butter or margarine, softened
1 teaspoon salt
1 package regular or quick active dry yeast
1/4 cup very warm water (120°F to 130°F)
1 egg
1/4 cup butter or margarine, melted
1/3 cup packed brown sugar
1/4 cup honey
1/2 cup chopped nuts
1/3 cup butter or margarine, softened
1/4 cup honey

Steps:

In large bowl, mix 1 cup of the flour, the sour cream, granulated sugar, 2 tablespoons butter, the salt and yeast. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in egg. Stir in enough flour, 1 cup at a time, to make dough easy to handle.
Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
In ungreased 13x9-inch pan, mix 1/4 cup butter, 1/3 cup brown sugar and 1/4 cup honey; spread evenly in pan. Punch down dough. On floured surface, flatten dough with hands or rolling pin into 24x9-inch rectangle.
In small bowl, mix all filling ingredients until well blended. Spread filling crosswise over half of rectangle to within 1/4 inch of edges of dough; fold crosswise in half. Seal edges; cut rectangle crosswise into 6 (2-inch) strips. Twist each strip loosely; place strips crosswise in pan. Let rise until double, about 1 hour.
Heat oven to 375°F. Bake 20 to 25 minutes or until coffee cake is golden brown. Immediately turn upside down onto heatproof serving plate. Let stand 1 minute so honey mixture will drizzle over coffee cake.

Nutrition Facts : Calories 235, Carbohydrate 30 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 190 mg

FRUIT BREAD TWISTS

Fruit Bread Twists image

"My husband loves this fruit-filled bread, so I fix it for him often," shares Sandra Hessler of Caro, Michigan. It's easy to prepare with frozen white and wheat bread dough, yet it's lovely enough for a special occasion.

Provided by Taste of Home

Time 50m

Yield 2 loaves.

Number Of Ingredients 9

Ingredients

1 loaf (1 pound) frozen white bread dough, thawed
1 loaf (1 pound) frozen whole wheat bread dough, thawed
1/2 cup sugar
1 teaspoon ground cinnamon
1 package (8 ounces) mixed dried fruit, chopped
GLAZE:
1 cup confectioners' sugar
1 tablespoon water
1 teaspoon vanilla extract

Steps:

Cut each loaf of bread dough in half lengthwise. Roll each portion into an 18x5-in. rectangle. Brush lightly with water. Combine sugar and cinnamon; sprinkle over dough. Sprinkle with fruit. Roll up each rectangle, jelly-roll style, starting with a long side. , For each loaf, twist one white and one wheat rope together, pinching ends to seal. Place on greased baking sheets. Cover with plastic wrap coated with cooking spray; let rise in a warm place until doubled, about 30 minutes. , Remove plastic wrap. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Combine glaze ingredients; drizzle over loaves.

Nutrition Facts : Calories 159 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 190mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein.

MAPLE-NUT COFFEE TWIST

Maple-Nut Coffee Twist image

This recipe is from Pillsbury Family Kitchens Cookbook. This is really delicous and makes a nice presentation. The dough is really easy to work with. I did need to add a couple more Tbsps of flour to the dough. This calls for a 12-inch pizza pan, but I'm sure a large cookie sheet would work just fine. :)

Provided by sweetcakes

Categories Breads

Time 3h22m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 17

Ingredients

3/4 cup milk
1/4 cup margarine or 1/4 cup butter
2 3/4-3 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1/4 ounce yeast, packet
1 teaspoon maple extract
1 egg
1/4 cup margarine or 1/4 cup butter, melted
1/2 cup sugar
1/3 cup chopped nuts
1 teaspoon cinnamon
1 teaspoon maple extract
1 cup powdered sugar
2 tablespoons margarine or 2 tablespoons butter, melted
1 -2 tablespoon milk
1/2 teaspoon maple extract

Steps:

In a small saucepan, heat milk and margarine until very warm (120*-130*F).
In large bowl, blend warm liquid, 1 cup flour, sugar, salt, yeast, extract and egg at low speed until moistened.
Beat 2 minutes at medium speed.
By hand, stir in remaining flour to form a soft dough.
Knead on floured surface until smooth and elastic, about 2 minutes.
Place dough in greased bowl; turn greased-side-up.
Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.
In small bowl, combine filling ingredients, set aside.
Grease (not oil) 12-inch pizza pan.
Punch down dough; divide and shape into 3 balls.
On floured surface, roll or press 1 ball of dough to cover bottom of prepared pizza pan.
Place in prepared pizza pan.
Brush dough with about 1/3 of melted margarine; sprinkle with 1/3 Filling.
Repeat layer of dough, melted margarine and Filling.
To shape place a glass about 2 inches in diameter in center of dough, (a shot glass works perfectly)
With pizza cutter, cut from outside edge to the glass, forming 16 pie-shaped wedges.
Twist each wedge 5 times. Remove glass.
Cover; let rise until light and doubled in size, 30 to 45 minutes.
Heat oven to 375*F.
Bake 18 to 22 minutes or until golden brown.
Cool 5 minutes; remove from pan.
In small bowl, blend Glaze ingredients until smooth. Drizzle over warm coffee cake.

NUTTY COCONUT COFFEE

Nutty Coconut Coffee image

Real coconut whipped cream gives a uniquely delicious flavour to this after dinner drink.

Provided by Gay Lea Foods Co-operative(R)

Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®

Time 4m

Yield 2

Number Of Ingredients 5

Ingredients

2 cups freshly brewed dark roast coffee
2 ounces coconut-flavored rum
2 ounces Frangelico or another hazelnut liqueur
Gay Lea Real Coconut Whipped Cream
Ground cinnamon

Steps:

Stir coffee with rum and liqueur. Pour into two dessert coffee mugs. Top with a generous amount of coconut whipped cream. Sprinkle with ground cinnamon and serve immediately.

Nutrition Facts : Calories 214.1 calories, Carbohydrate 21.7 g, Cholesterol 17 mg, Fat 4.4 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 28.5 mg, Sugar 14.1 g