Brazilian Coffee Cookies

admin — Tue, 16 Feb 2010 21:05:43 +0000

Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper
Beat the shortening, brown sugar, white sugar, egg, vanilla and milk until fluffy
Stir the flour, salt, baking soda, baking powder and instant coffee. Add to sugar mixture and mix thoroughly
Shape dough in 1 inch balls. If it’s too soft, chill it for a while. Place balls 2 inches apart on prepared baking sheets. Flatten to 1/8 inch thickness with fork or glass dipped in sugar
Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes until lightly browned.

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Cafe Au Lait Pudding

admin — Tue, 16 Feb 2010 20:57:20 +0000

1 package of Jell-O® brand vanilla instant pudding (2.5 oz.)
1 package of Jell-O® brand chocolate instant pudding (2.5 oz.)
3 ½ cups of milk.
1 cup of drip coffee, chilled. (Any house blend will do, just don’t use a flavored coffee.)
Whipped cream in a can for garnish.
Three bowls, and serving dishes for the pudding.

Follow the directions on the package for preparing the vanilla pudding: add 2 cups of cold milk and pudding mix in a bowl and whisk for two minutes.
In a separate bowl, prepare the chocolate pudding. The directions call for 2 cups of milk. Instead, put in 1½ cups of milk and ½ cup of chilled coffee and pudding mix in a bowl and whisk for two minutes.
Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the chocolate pudding to a third bowl.
Add 2 more tablespoons of coffee to this batch. Whisk this batch.
It should appear a few shades lighter than the chocolate pudding’s color. Discard the remainder of the coffee (or drink it).
Serves 2-3

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