Archive for ‘Chef Anton’

Anton’s Fists of Steel (AFOS) Coffee Brittle

By , 22 April, 2010, No Comment
Coffee Brittle

Coffee Brittle

Ingredients

  • 2 Cups granulated sugar
  • 1 Cup Karo Syrup (white)
  • 1 tsp. baking soda.
  • 4 oz coffee beans

Cook sugar and corn syrup over medium heat until sugar has melted. Crush beans with Fists of Steel or a something else Rock Solid.

Continue cooking for about 10 minutes. Then add beans cook and cook an additional 6 to 8 more minutes.
Add 1 tsp soda and stir well. Immediately pour into lightly greased cookie sheet (grease with butter for best results).

DO NOT SPREAD OR TOUCH AT ALL.

When cool, break into pieces.

Chocolate Covered Coffee Beans

By , 22 April, 2010, No Comment

Chocolate Covered Coffee Beans

Ingredients

  • 1/3 cup roasted coffee beans
  • 1/2 cup chocolate chips

Melt the chocolate in a double boiler until liquid and smooth. Drop in a handful of beans, and stir them around. Scoop them out with a spoon, and set them out on waxed paper. Keep them separate. Continue until all the beans are covered.

They will harden overnight, or if you are in a hurry, you can freeze them for about half an hour. Once hard, they won’t stick together and can be stored in any air-tight container.

Overnight Coffee Cake

By , 22 April, 2010, No Comment
Overnight Coffee Cake

Overnight Coffee Cake

INGREDIENTS

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 3/4 cup packed brown sugar
  • 1/2 cup chopped pecans or walnuts
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups confectioners’ sugar
  • 3 tablespoons milk

DIRECTIONS

  1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream. pour into a greased 13-in. x 9-in. x 2-in. baking dish.
  2. In a small bowl, combine the brown sugar, pecans and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners’ sugar and milk; drizzle over warm coffee cake.
Get Adobe Flash playerPlugin by wpburn.com wordpress themes