DeBartolo's Frozen Frappe Submitted by: John DeBartolo

Many coffee shops sell Frappe frozen drinks at ridiculously high prices. My wife uses Bolder Brew coffee to make her own delicious version at home.

Here's what you need

4oz double-strength-brewed Bolder Brew coffee (whole beans)
1/4 cup of sugar
2½ cups of whole milk
1/8 teaspoon of carrageenan or 1 tablespoon of pectin
2 cups of crushed ice

First, dissolve the sugar and whole milk in the hot coffee.
Add the carrageenan or pectin as a thickening agent.
Mix thoroughly and pour into a blender.
Add the crushed ice and blend until mixture is very thick.
Yields 2 medium sized frozen coffee drinks. Absolutely delicious.

Also, try adding a little hazelnut or vanilla flavored syrup for an exciting variation of this recipe.

Protein Shakes Submitted by: Barbara Johnson, Mount Vernon, KY

Here's what you need

6oz fat-free Half & Half
2 scoops of your favorite low carb vanilla flavored protein powder
1 scoop of Superior English Toffee cappuccino mix
8oz +/- crushed ice

Place all ingredients into your blender (except for the ice).
Blend on high setting until ingredients thicken.
Add ice and continue blending until ice is pulverized.
Now you have the world's best cappuccino shake.

Indian-Spiced Coffee Submitted by: Ron Suresha from MUGS O' JOY © 1998, Jamaica Plain, MA

This recipe contains spices common to chai, yet is quite unique. A real eye-opener to kick start your morning.

Here's what you need

 1¼ cups water
 4 pods cardamom, slit
 1 stick cinnamon, broken in half
 pinch nutmeg
 1 clove
 2 cups strong, freshly brewed Mysore coffee
 1 cup milk
 2 tablespoons sugar or honey, or sweeten to taste

In a medium-size pot, bring water to a boil.
Stir in the spices, cover, and simmer over low heat for 5 minutes.
Stir in the pre-brewed coffee.

Meanwhile, in a saucepan, heat milk until almost boiling.
Strain the coffee through a fine mesh strainer covered with cheesecloth into the milk.
Add sweetener, stir, and serve in mugs. Makes 4 servings.

Iceberg Hot Tea Submitted by: Vee Michrina

This recipe makes a delicious coffeehouse-type tea. For a low-fat alternative, substitute "Cool-Whip Lite" instead of regular Cool-Whip.

Here's what you need

 1 cup prepared hot tea
 2 tablespoons whipped topping, FROZEN (Cool-Whip)
 Ground Cinnamon, garnish

Refreshing Maple Syrup Iced Tea Submitted by: Dave (Iced Tea lover for over 40 years) Clark

I discovered another recipe for your All Day Gourmet Iced Tea. I use one filter pack in my Bunn home coffee maker.

In the bottom of the glass decanter I put about 3-4 tablespoons of real maple syrup, grade 2 dark. When the tea brews into the decanter, the maple syrup is incorporated into the brew concentrate. So, when my iced tea is ready to drink it is sweet and very smooth without any bite at all.

Maple syrup is much easier to digest than processed sugar or honey.

Italian Sweet Bread / Coffee Cake Submitted by: John DeBartolo

Here's what you need

 3 cups unbleached flour
 ½ stick butter
 3 large eggs lightly beaten together (save 2 tablespoons to use as topping)
 ¾ cup of sugar (save 1 tablespoon to use as topping)
 Pinch of salt
 Grated zest of 1 lemon
 2½ teaspoons of yeast dissolved in a ½ cup of warm milk

Preheat oven to 350°F

1. In a large bowl combine flour, butter, eggs, sugar, salt, lemon zest and yeast
2. Knead the dough 5 minutes by machine until soft, pliable and a bit sticky
3. Flour the dough lightly. Then cover and let rise in a warm place for about an hour
4. Place the dough into an oiled pound cake pan
5. Make an incision on the top of the loaf
6. Brush with the 2 tablespoons of beaten egg and sprinkle the top with tablespoon of sugar

Bake for 60 minutes or until golden brown.

Check out John's Espresso Italiano gourmet coffee review here.

Cappuccino Bon-Bons Submitted by: Jeannie Sherwood

Here's what you need

 1 package family-size brownie mix (13 x 9) size
 2 eggs
 1/3 cup of water
 1/3 cup cooking oil
 1½ tbsp. instant coffee
 1 tsp. ground cinnamon
 Whipped topping
 Small or large foil cupcake liners

Preheat oven to 350°F

1. Place foil cupcake liners on cookie sheet
2. Combine all ingredients except Whip Cream
3. Fill small liners with 1 tbsp. of filling
4. Fill large liners with ¼ cup of mix
5. Bake small cupcakes 12-15 minutes
6. Bake large 20-25 minutes, or until toothpick comes out clean
7. Cool completely

Garnish with a dollop of whip cream and a sprinkle of cinnamon before serving

Chocolate Almond Coffee Liqueur Submitted by: Alice

My favorite family recipe is a cup of chocolate almond coffee along with a tiny peppermint candy cane in it. Then, I add 2 tablespoons of coffee liqueur. Finally, I put whipped nonfat dry milk on top. It's a really good coffee drink.

A friend of mine likes to top off this coffee drink with whipped cream and peppermint candy sprinkles on top. To each his (her) own. Give this family favorite of ours a try. You just might find you like it as much as we do.

Café Glacé Submitted by: Sharon Bradshaw

Here's a coffee concoction rumored to have originated from a quaint Maracaibo Bar in Venezuela. It's so good that even those who don't like coffee are said to succumb to its delicious and distinctive taste.

Collect 1 jigger of day-old All Day Gourmet Coffee, 1 jigger cheap brandy or expensive cognac (depending on who you want to impress) and 1-pint vanilla ice cream. Chunk it all together in a blender and mix on high until smooth.

Lock the door, close the drapes, and serve in elegant clear glasses. Serves 2 to 4.

Nikki's Gourmet French Toast Submitted by: Nikki Rinehart

When I was a little girl, my mom used to mix a tablespoon or two of coffee with just enough powdered sugar to make a syrup, and put it on my french toast.

Yum Yum, it's delicious. I still eat my french toast that way 30 years later.

Ice-Frothed Java Submitted by: Michael Crane, Funblock Tables

Hey guys, I have a great recipe for you. I have made this a few times and it is the best coffee drink that I have ever tasted. I just was playing around one day and thought I would try it and it worked great.

Brew your favorite coffee using your favorite roasted-fresh gourmet coffee beans from Coffee Wholesale USA. Be certain to use your French Press. After 4 minutes, press the grounds to the bottom of the pot. Pour into a glass and chill in the freezer.

Heat ½ cup of Skim Milk in a glass in the microwave for about 45 seconds or until warm, but not boiling hot. Pour into French Press and pump up and down rapidly for about 20 or so pumps. This will make the thickest froth ever.

Remove coffee from freezer and place into blender jar. Add a few ice cubes and blend until smooth. Now pour into serving glasses and spoon the frothed milk into the blended coffee. If you like sweet drinks add sugar or Equal. Stir to mix the froth with the coffee.

When mixed, it will be almost as thick as a milk shake, but with hardly any calories and no fat. You will have to stir occasionally as you drink to keep it blended.

You and your customers must try this. It is fantastic!

LeMar's Vanilla Ice Cream Delight Submitted by: LeMar Worley

I want to tell your web site visitors about a desert that I have quite often when I get the munchies while watching TV at night.

Get a bowl of vanilla ice cream, grind 3 or 4 Colombian beans (very fine), and sprinkle the ground beans on top of ice cream.

You can also try ground black walnuts, pecans, or macadamia nuts along with the coffee beans. If you haven't tried this, you should. It's great. THANKS again!

Mrs. Gamanos' Biscotti Submitted by: John DeBartolo

When Mrs. Gamanos came from Greece to the USA in the 1920's, she spoke no English or Italian. Her only friend, my Italian mother, spoke no Greek and very poor English. Close friends they became, the language barrier notwithstanding. What a great country!

Somehow, Mrs. Gamanos food evolved into a mixture of Greek, Turkish and Italian dishes. You never knew what "unique" dish you were going to get. Maybe that's why her biscotti recipe – most definitely a "rock" hard recipe – is one that I have yet to encounter anywhere, even during my travels throughout Italy.

The biscotti that are purchased in New York City, where I live, are of a grainy consistency and can be chewed without dunking into your coffee. But Mrs. Gamanos' biscotti were rock hard and almost impossible to chew without dunking.

Her biscotti were also different from the Italian biscotti purchased in pastry shops because she added large amounts of dried fruits and nuts. Her biscotti were a mixture of the normal Italian biscotti, and a Greek or Turkish cookie that she made that was saturated with dried fruits and nuts.

After experimenting I came up with almost an identical type of biscotti that Mrs. Gamanos used to serve me as a youngster. You'll enjoy it too with a hot cup of your favorite gourmet coffee.

Here's what you need:

 3 cups of flour
 1 cup sugar
 1 teaspoon baking powder
 1 teaspoon cinnamon
 2 eggs
 1 tablespoon almond extract
 1 cup pistachio nuts
 ¾ cup dried cherries

Combine dry ingredients in a mixing bowl.
Blend together eggs and the almond extract in a separate bowl.
Add the egg mixture to the dry ingredients.
Add the dried cherries and nuts to the mixture.
Blend together and, using plenty of flour on your hands, divide batter into fourths and pat each one into a log about 1½ inches wide.

Place on cookie sheet covered with parchment paper.
Bake at 375° for 30 minutes or until firm.
Cool on wire rack.

Cut biscotti into ½ inch thick slices with a serrated knife.
Stand upright on the cookie sheet and bake for an additional 15 minutes.
Let cool and store in a tight container.

Mom's Madness Submitted by: Ann Marshall

Here's what you need:

 1 box of cake mix (your choice of favor)
 1¼ cup strong All Day Gourmet Flavored Coffee (Irish Cream or Amaretto Supreme)
 1/3 cup of cooking oil
 3 eggs
 2/3 cup packed light brown sugar
 ½ cup flour
 3 Tablespoons of margarine, melted
 2 teaspoons of cinnamon
 Cupcake wrappers and pan

Pre-heat oven to 350°

Mix cake mix with brown sugar, flour, and cinnamon. Add eggs, cooled coffee, and oil. Mix well with an electric beater, then, on high, beat for 2-3 minutes. Spoon 2 heaping tablespoons of batter in each wrapper and follow with a teaspoon of the filling:

Filling:

 1 8 ounce package of cream cheese
 1 egg
 1/3 cup of granulated sugar
 One 6oz. package of milk chocolate chips

With an electric beater, combine cream cheese, egg and sugar together until thoroughly blended, then, mixing by hand, add chocolate chips.

Bake 20-30 minutes. No need to ice due to filling.

Mexican Coffee Submitted by: Ed Bradshaw

I found this recipe recently and, as a cinnamon-lover, just had to share it with you.

 ¾ cup Mexican Altura coffee beans, ground
 2 teaspoons ground cinnamon
 6 cups water
 1 cup milk
 1/3 cup chocolate syrup
 2 tablespoons light brown sugar
 1 teaspoon pure vanilla extract
 Garnish: whipped cream & ground cinnamon

Place coffee and cinnamon in filter basket of coffee maker. Add water to coffee maker and brew as directed. In a saucepan, blend milk, chocolate syrup and sugar. Stir over low heat until sugar dissolves. Combine milk mixture and brewed coffee. Stir in vanilla. Garnish with whipped cream and cinnamon. Makes 6 cups.

Colombian Delight Submitted by: Donna Dunagan

Texas Chocolate Hazelnut Coffee Submitted by: Courtney Byers

For chocolate lovers, this is it. Combine 1 tablespoon of Ghiradelli Chocolate Hazelnut hot chocolate mix with a freshly brewed cup of All Day Gourmet Coffee. Add a touch (or more) of whipped cream as your topping.