Coffee Nut Muffins, Coffee Spice Layer Cake, Mocha Frosting - Coffee Recipes

Well, it happened again! Your neighbors stopped by this morning for a visit--a short one! Like the good host or hostess that you are, you made a fresh pot of Coffee to share with them during their visit. However, like so many times before, they only stayed for a short time and now you're gazing at the half pot of Coffee that is still sitting on the counter. What do you do now? Throw it out, drink it cold, or maybe re-heat it and drink it later? The choice is, of course, yours to make. However, in my opinion, the best solution is to use that leftover Coffee to make something that your family is sure to appreciate. Remember that in Grandma's day, nothing was allowed to go to waste and there were uses for almost any kind of leftover--even leftover Coffee. So, this week I'll show you a couple of ways to use that half pot of Coffee.

---

COFFEE NUT MUFFINS 3 Cups Cake Flour (Sifted) 4 teaspoons Baking Powder 3/4 Cup Brown Sugar 1/2 teaspoon Salt 1 Cup Pecan Meats (Broken in Small Pieces) 1 Egg 1 1/4 Cups Cold Strong Coffee 2 Tablespoons Shortening (Melted) Sift all the dry ingredients together. Add the Broken Nut Meats and mix well. Beat the Egg and add the Coffee and Melted Shortening to the Egg. Add the Egg mixture to the dry ingredients. Mix only enough to completely moisten the dry ingredients. Drop portions into a greased Muffin Tin and bake in a HOT oven (400F) for 20 to 25 minutes. Makes 16 large or 30 small muffins. NOTE: You may use some other Nut Meats such as Walnuts, etc. instead of Pecans.

---

COFFEE SPICE LAYER CAKE 1/2 Cup Shortening 1 Cup Sugar 2 Eggs (Separated) 2 Cups Cake Flour (Sifted) 2 teaspoons Baking Powder 1/8 teaspoon Salt 1 teaspoon Cinnamon 1 teaspoon Nutmeg 1/2 Cup Cold Strong Coffee Cream the Shortening. Add the Sugar to the Shortening, gradually and mix completely. Add the Egg Yolks and beat well. Sift the Cake Flour, Baking Powder, Salt, Cinnamon and Nutmeg together. In small amounts, add the sifted dry ingredients, alternately with the Coffee, to the Shortening/Sugar mixture. Stir well between each addition. Beat the Egg whites stiffly and add to the mixture, combining completely. Pour the mixture into two greased layer cake pans and bake in a moderate oven (350F) for 25 to 30 minutes. After the layers have cooled, assemble the layers and spread with Mocha Frosting (Recipe Follows). Makes 2 nine-inch layers.

---

MOCHA FROSTING 1/2 Cup Sweet Butter 2 1/2 Cups Confectioner's Sugar (Powdered Sugar) 2 Tablespoons Cocoa 2 Tablespoons Strong Hot Coffee 1/2 teaspoon Vanilla Cream the Butter until it is soft. Add Sugar gradually, beating well between additions. Mix the Cocoa and Hot Coffee together. As the Butter/Sugar mixture becomes thickened, add the Cocoa/ Coffee mixture and the Vanilla. Continue to beat the mixture and add Sugar until the mixture becomes light and fluffy and is thick enough to spread on the cake. Use this frosting for filling and the top and sides of your cake. Makes enough to frost the top and the sides of a 2 layer, 9 inch cake.

---

There you are, folks! The next time your visitors leave you hanging with some leftover coffee, use it for some treats for your family. See you next week. Good Cooking, Grandpaw