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
2 : c Good-quality brewed coffee
3/4 : c Sugar
1 : ts Ground cinnamon
1/2 : ts Ground allspice
1/4 : ts Ground ginger
1/4 : ts Ground cloves
1 : /2 c Water
1 : c Sugar
3/4 : c Brewed espresso coffee or
-3/4 : cup very
; : ; hot water mixed with
0: Put the yeast, sugar and 1 teaspoon flour in a basin, pour on the warm water, mix well and leave in a warm place for 15 minutes
1: Sieve the flour into a large basin and leave in a warm place
2: Heat the milk gently, add the lard and butter, leave to melt
3: Make a well in the middle of the flour and gradually pour in the yeast water and the warmed milk, and butter and lard, mixing all into a soft dough
4: Leave in a warm place for 1 1/2 hours to rise
5: Knead for 4 minutes, roll out 1/2in (12mm) thick
6: Cut in pieces and form into small balls about the size and shape of a tangerine or small rissole
7: Bake in a moderate oven for 20 to 30 minutes until golden brown
8: Serve cold, split in half, filled with Cornish clotted cream and jam, especially raspberry
9: Converted by MC_Buster
10: Converted by MM_Buster v2
11: 0l
12: