VIENNESE COFFEE
This isn't your regular cup of Joe! Dress it up with chocolate, whipped cream and more, making it a drink to savor! -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Time 3h10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a 1-1/2-qt. slow cooker, combine the coffee, chocolate syrup and sugar. Cover and cook on low for 2-1/2 hours. , Stir in heavy cream and creme de cacao. Cover and cook 30 minutes longer or until heated through. , Ladle coffee into mugs. Garnish with whipped cream and chocolate curls if desired.
Nutrition Facts : Calories 173 calories, Fat 7g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 18mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
VIENNESE COFFEE
Make and share this Viennese Coffee recipe from Food.com.
Provided by Olha7397
Categories Beverages
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- COMBINE COFFEE, CLOVES, CINNAMON AND WATER IN SAUCEPAN; BRING TO A BOIL.
- REMOVE FROM HEAT; LET STAND FOR 5 MINUTES. STRAIN AND COOL.
- FILL GLASSES 1/4 FULL WITH CRUSHED ICE; ADD 1 SCOOP ICE CREAM. ADD COFFEE; STIR.
- TOP WITH WHIPPED CREAM; SPRINKLE WITH GROUND CINNAMON.
- SERVE WITH LONG SPOON AND STRAW. YIELD: 4-6.
- Wold's Best Recipes.
Nutrition Facts : Calories 13, Sodium 5.5, Carbohydrate 2.2, Protein 0.7
CAFE VIENNA COFFEE MIX
Make and share this Cafe Vienna Coffee Mix recipe from Food.com.
Provided by Nicole Brummett
Categories Beverages
Time 15m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Mix all ingredients together until blended.
- Store in an air tight container.
Nutrition Facts : Calories 350.3, Fat 7.7, SaturatedFat 4.8, Cholesterol 27.7, Sodium 163.9, Carbohydrate 61.9, Fiber 0.2, Sugar 55.6, Protein 9.3
VIENNESE CAKE
This Austrian recipe was given to me years ago when we were on a ski-vacation to Vent in South Tyrol by the owners of Hotel Post. I have made it for guests and birthdays for many year, and it always receives compliments and recipe requests. You will not regret making the efford!
Provided by Scandigirl
Categories Dessert
Time 1h10m
Yield 1 Layer Cake
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Mix together the cocoa powder and the flour in a bowl and set aside.
- In a separate bowl, beat the egg yolks, the whole egg, the sugar and the water with an electric beater for 8-10 minutes.
- Blend the Graham crackers and the powdered almonds with the egg mixture.
- Put the egg whites in another bowl and beat until stiff.
- Add the icing sugar and continue to beat for 30 seconds.
- Fold the beaten egg whites in with the egg yolk mixture.
- Add the cocoa and flour mixture and fold again.
- Pour the batter into a buttered and floured round 10" cake pan and bake in the centre of the oven for 30-40 minutes.
- Remove and let stand for 5 minutes, then turn onto a cake rack.
- Frosting: Whip the cream until quite firm, then blend in the icing sugar.
- Put the pitted cherries along with half the juice in a saucepan.
- Bring to a boil over medium heat and add the Tia Maria.
- Mix the corn starch with the tablespoon of water and add this mixture to the cherries.
- Continue to cook for 2-3 minutes, stirring constantly.
- Let stand to cool.
- Cut the cake into 3 equal layers.
- Cover the bottom layer with cherries and the next two layers with whipped cream.
- Decorate with cherries and grated chocolate.
CAFE' VIENNESE
Make and share this cafe' viennese recipe from Food.com.
Provided by gran9879
Categories Beverages
Time 6m
Yield 1 cup
Number Of Ingredients 4
Steps:
- stir all ingredients together until well blended.
- To serve, use 1 Tbsp per cup of hot water, or to taste.
Nutrition Facts : Calories 570.3, Fat 8.5, SaturatedFat 7.7, Sodium 50.8, Carbohydrate 122.7, Fiber 0.6, Sugar 112.8, Protein 3.8
AUSTRIAN COFFEE CAKE
Make and share this Austrian Coffee Cake recipe from Food.com.
Provided by Ninna
Categories Breads
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 190 deg C (375 deg F).
- Cream butter and sugar until light, beat in eggs gradually and fold in flour and salt with metal spoon, turn into greased ring mould cake tin (bundt) and bake 25 minutes.
- Cool cake and after it is cool return to mould ready for pouring in coffee - sweeten coffee and flavour with rum and slowly pour over cake whilst in tin.
- Turn onto plate and cover with whipped cream flavoured with vanilla and decorate with toasted slivered almonds.
Nutrition Facts : Calories 301.4, Fat 17.7, SaturatedFat 10.3, Cholesterol 97.9, Sodium 406.3, Carbohydrate 31.1, Fiber 0.7, Sugar 16.6, Protein 4.4
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