Submitted by: Southern Living magazine
Makes 6 cups
2 cups half-and-half cream
1 cup maple syrup
3 cups strong brewed coffee
Directions
1 COOK half-and-half and maple syrup in a saucepan over medium heat
until thoroughly heated. (Do not boil.) Stir in coffee.

CAPPUCCINO IN A JAR

Makes 2 - 12 ounce jars
1 cup powdered non-dairy creamer
1 cup powdered chocolate drink mix
2/3 cup instant coffee granules
1/2 cup white sugar
3/4 teaspoon ground cinnamon
3/8 teaspoon ground nutmeg
1 Have ready 2 - 12 ounce canning jars. Put the instant coffee into
a food processor and blend until it becomes a fine powder.
If you don't have a food processor, put it into a large plastic bag
and crush with a rolling pan.
2 In a large bowl, combine creamer, chocolate mix, instant coffee,
sugar, cinnamon and nutmeg. Stir together until well mixed.
Spoon into 2 - 12 ounce jars.
3 Attach a note to each jar that reads:
" Cappuccino: Mix 3 tablespoons of powder with 6 fluid ounces hot water."

EASY PEPPERMINT PATTIE CAPPUCCINO

Submitted by: Hershey's Kitchens
Makes 1 serving
1 1 small (1-1/2 inch) YORK ® Peppermint Pattie, unwrapped and quartered
2 teaspoons milk
1 cup hot brewed coffee
1 In large microwave-safe mug place peppermint pattie pieces and milk.
2 Microwave at HIGH (100%) 30 seconds or until candy is melted and
smooth when stirred. Stir in hot coffee until mug is almost full.
3 Top with whipped cream, if desired. Serve immediately.

FIRE SIDE COFFEE

Makes 80 servings
2 cups powdered non-dairy creamer
1 1/2 cups instant hot chocolate mix
1 1/2 cups instant coffee granules
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 Sift together creamer, hot chocolate mix, instant coffee, cinnamon
and nutmeg. Pour into a jar and seal with a lid.
2 To prepare: Stir 3 teaspoons of mixture into 1 cup of hot water.
Adjust to taste.

MOCHA AU LAIT MIX

Makes 12 servings
1 1/2 cups dry milk powder
1/2 cup instant coffee granules
1/3 cup brown sugar
2/3 cup miniature chocolate chips
1 In a medium bowl, combine milk powder, instant coffee, brown sugar
and mini chocolate chips. Mix well and store in an airtight container.
2 Instructions per serving: In a blender, combine 2/3 cup boiling water
with 1/4 cup mix. Blend until frothy and serve in a mug.

MOCHA COFFEE MIX

Makes 64 servings
1 1/4 cups instant coffee granules
7 cups dry milk powder
5 3/4 cups powdered chocolate drink mix
1/4 cup confectioners' sugar
1 3/4 cups powdered non-dairy creamer
1 In a large bowl, mix together instant coffee, milk powder,
chocolate drink mix, confectioners' sugar and powdered creamer.
Store in an airtight container.
2 To serve, place 4 tablespoons of mixture into a coffee mug.
Stir in 1 cup boiling water.

BLUEBERRY COFFEE CAKE

Makes 1 Bundt cake
1 cup packed brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup butter
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners' sugar for dusting
1 Heat oven to 350 degrees F (175 degrees C).
Coat a Bundt pan well with cooking spray.
2 Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour,
and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine;
topping mixture will be crumbly. Set aside.
3 For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy;
add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla.
Whisk together 2 cups flour, baking powder, and salt;
add alternately with the milk to the creamed mixture,
beating well after each addition.
4 Spread half the batter in the prepared pan.
Cover with berries, and add remaining batter by tablespoons.
Cover with streusel topping.
5 Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes,
until deep golden brown. Remove pan to wire rack to cool.
Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

BUTTERY CINNAMON CAKE

Makes 1 - 10 inch Bundt pan
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
2/3 cup shortening
1 1/3 cups white sugar
1 1/2 teaspoons vanilla extract
3 eggs
2/3 cup milk
1/2 cup white sugar
6 tablespoons butter
1/3 cup water
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1 Preheat oven to 350 degrees F (175 degrees C).
Grease and lightly flour a 10 inch Bundt pan.
Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.
2 In a large bowl, beat shortening, 1 1/3 cups white sugar and
1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time,
beating for at least 1 minute after each egg. Beat in the flour mixture
alternately with the milk. Pour batter into prepared pan.
3 Bake in the preheated oven for 40 to 45 minutes, or until a toothpick
inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack.
Remove cake from pan while it is still warm, and poke holes around the
top of the cake with a fork. Pour the warm cinnamon syrup into the holes
and onto the top and sides of the cake.
4 To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar,
butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon.
Heat and stir until butter melts.

JEWISH COFFEE CAKE

Makes 1 -9x9 inch pan
1/2 cup butter
1 cup white sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
1 teaspoon vanilla extract
1 cup chopped walnuts
1/2 cup confectioners' sugar
2 teaspoons ground cinnamon
2 tablespoons butter, melted
1 Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9x9 inch pan.
Combine the flour, baking soda and baking powder; set aside.
2 In a medium bowl, cream together the sugar, butter and eggs until smooth.
Add the flour mixture and beat until smooth. Finally, stir in the sour cream
and vanilla. In a separate bowl, combine the nuts, confectioners'
sugar and cinnamon.
3 Spread half of the batter into the 9x9 inch pan.
Sprinkle a layer of the nut mixture, then spread the remaining batter and
top with the rest of the nut mixture. Spread the melted butter over the top.
4 Bake for 1 hour in the preheated oven, until cake springs back to the touch.

KENTUCKY BUTTER CAKE

Makes 1 - 10 inch Bundt cake
3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 eggs
3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract
1 Preheat oven to 325 degrees F (165 degrees C).
Grease and flour a 10 inch Bundt pan.
2 In a large bowl, mix the flour, 2 cups sugar, salt, baking powder
and baking soda. Blend in buttermilk, 1 cup of butter,
2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed.
Pour batter into prepared pan.
3 Bake in preheated oven for 60 minutes, or until a wooden toothpick
inserted into center of cake comes out clean.
Prick holes in the still warm cake. Slowly pour sauce over cake.
Let cake cool before removing from pan.
4 To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar,
1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat,
until fully melted and combined, but do not boil.

RASPBERRY ALMOND COFFEE CAKE

Makes 8 inch round cake
1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 egg
1/4 cup sliced almonds
1/4 cup sifted confectioners' sugar
1 teaspoon milk
1/4 teaspoon vanilla extract
1 Preheat oven to 350 degrees F (175 degrees C).
Spray an 8 inch round cake pan with cooking spray.
2 Combine raspberries and brown sugar in a bowl. Set aside.
3 In a large bowl, combine flour, sugar, baking soda, baking powder,
and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla,
and egg, and add to flour mixture. Stir just until moist.
Spoon 2/3 of the batter into the prepared pan.
Spread raspberry mixture evenly over the batter.
Spoon remaining batter over raspberry mixture. Top with almonds.
4 Bake for 40 minutes, or until a wooden pick inserted in center
comes out clean. Let cool for 10 minutes on a wire rack.
5 Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla.
Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

SWEDISH NUT CAKE

Makes 1 9x13 inch pan
2 cups white sugar
2 cups all-purpose flour
2 eggs
1/2 cup chopped walnuts
2 teaspoons baking soda
2 teaspoons vanilla extract
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
1 3/4 cups confectioners' sugar
1/2 cup chopped walnuts
1/2 cup butter
1 teaspoon vanilla extract
1 Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9x13 inch baking pan.
2 In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda.
Add eggs, pineapple and 2 teaspoons vanilla .
Beat until smooth and pour into 9x13 inch baking pan.
3 Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes.
Spread icing on hot cake.
4 For the icing: In a large bowl, cream butter or margarine, cream cheese,
1 teaspoon vanilla and confectioners sugar until light and fluffy.
Fold in 1/2 cup nuts. Spread on hot cake.