2 : c Brewed Coffee; Chilled
2 : c Vanilla Ice Cream
1/4 : ts Vanilla Extract
Ground : Ground Cinnamon
1 : /2 c Granulated sugar
1 : c Brown sugar -; (packed)
2 : c Water
1/3 : c Instant coffee granules or
-crystals : -crystals
2 : c Brandy
2 : c Vodka
1 : Vanilla bean
2 : lb Whole milk ricotta cheese
3/4 : c Powdered sugar
2 : tb Instant coffee granules
1 : c Chilled whipping cream
3 : tb Brandy
600 : ml Whipping cream; (21fl oz)
4 : Egg yolks
5 : ml Vanilla essence
2 : ts Coffee powder
100 : g Caster sugar to glaze; (4oz)
140 : ml Whipping cream to coat; (5fl
-oz) : -oz)
1 : tb Coffee liquor
1: Spray 12 muffin cups with nonstick cooking spray
0: Preheat oven to 400øF
2: In a medium bowl, mix together the flour, sugar, if using, baking powder, baking soda, and salt
3: Pour the corn flakes into a large bowl
4: Use a potato masher to lightly crush the flakes
5: In a small bowl, beat together the milk, egg, and oil and pour this mixture over the corn flakes
6: Stir and let stand about 5 minutes
7: Fold in the flour mixture just until mixed
8: Spoon the batter into prepared muffin cups
9: Bake about 25 minutes or until golden
10: Turn out muffins onto a wire rack
11: Serve warm or at room temperature
12: Yield: 12 muffins
13: Typed in MMFormat by cjhartlin@msn
14: com Source: Cookbook Digest Jan/Feb 99 Posted to MM-Recipes Digest V4 #9 by chartlin@hotmail
15: com on Mar 11, 1999