Super Dupper Ice Box Cake Recipes/Kosher

Anyone who has ever read one of my columns knows I am a huge fan of dessert. In fact, if given the choice, I’ll eat it first. While baking something is my typical motis operandi when the temperature and humidity starts edging toward thermo nuclear meltdown my feelings lean towards less towards cooking and more towards how cold can I make the sweet for the end of my meal.

I suggest we all veer straight towards the quaintly named Icebox cake. For those of us not born before the 1930’s an ice box is the storage unit that was the precursor to the refrigerator where “big blocks of ice” were delivered to the home to place in the “ice box” to keep food cold. Yep, this is how they did it in the olden days when we walked 10 miles to school each day (both ways up hill) and when the Slurpee ®  didn’t even exist.

Ice box cake is a slight misnomer. It’s usually a dessert like recipe that contains layers  of custard or curd or whipped cream layered between, cake, graham crackers, cookies or graham cracker or cookie crumbs. These layers of yummy “rest” or “set up” in the refrigerator (as opposed to the freezer) for a several hours or overnight so that all the ingredients evolve into a single, luscious, creamy cake like dessert that will remind you of an  éclair, cake, cookie and the best thing you’ve ever eaten all rolled into mouth full after mouth full of delicious.

Now for the easy part, putting together you ice box treat. For expediency sake most people usually opt for store bought cookies or cakes for the key ingredient because, like I said, I don’t wanna cook when it’s too hot. Sometimes though, you do have to make the cake or cookie as it’s a key ingredient of the recipe.  That being said I typically make my own, whipped cream, custard, curd or pudding as I’m not a big fan of their “imitation” flavors. I usually avoid recipes that require gelatin as I’m not a big fan of the texture it creates.

Most of the following recipes are quite flexible and forgiving when it comes to the ingredients. You have the luxury, dare I say freedom to interchange most of the ingredients and individualize your creations according to your (or your guests) preferences. Hate strawberries? Use raspberries or blackberries. Don’t like chocolate cookies? Use a vanilla or pecan one. Lactose intolerant?  Get the non dairy whipped topping. Just remember, no matter what you put together, cold in 100 degree weather is always delicious. I am, however, making no comment on the amount of calories you will consume when you decide that leftovers are just not an option.

CHOCOLATE AND CREAM CHEESE ICE BOX CAKE

1 package (18-1/4 ounces) German chocolate cake mix

1 egg

1/2 cup butter, melted

1/2 cup chopped pecans

 

FILLING/TOPPING:

1 package (8 ounces) cream cheese, softened

1 cup sugar

1 carton (12 ounces) frozen whipped topping, thawed, divided

3 cups cold milk

2 packages (3.4 ounces each) instant French vanilla pudding mix

1/4 teaspoon ground nutmeg

1/4 teaspoon rum extract

2 tablespoons chopped pecans, toasted

 

Preheat oven to 350. Grease a 9X13 baking pan.  In a large bowl, combine the cake mix, egg, butter and pecans until they form a crumb mixture. Press the mixture  into the prepared pan. Bake  for 15 to 20 minutes . Cool completely.

 

In the bowl of an electric mixer or food processer combine the  cream cheese and sugar and beat or process for about 2 minutes or until combined. By hand, fold in 1 cup of the whipped topping. Spread the mixture over the top of the cooled crust. Refrigerate for 10 minutes.

In another large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Stir in nutmeg and extract. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with pecans. Refrigerate for at least 2 hours. Serves 16.

 

Submitted by Irene Koslowski Chicago IL source unknown

 

CLASSIC CHOCOLATE COOKIE ICE BOX CAKE

 

3 cups heavy cream

3 tablespoons sugar

1 tablespoon vanilla extract

2 (9-ounce) packages chocolate wafer cookies [or, make your own!]

Unsweetened cocoa (or chocolate shavings)

 

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form. On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center. Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight. To serve, dust top lightly with cocoa powder or chocolate shavings.

 

Adapted from The Magnolia Bakery Cookbook

STRAWBERRY ICE BOX CAKE WITH FUDGE DRIZZLE

 

2 pounds fresh strawberries, washed, hulled and sliced thin (save 5 or 6 whole ones for garnish)

3 1/4 cups whipping cream, divided (3 cup +1/4 cup)

2/3 cup powdered sugar, divided (1/3 +1/3)

1 teaspoon vanilla

4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers

2 ounces dark chocolate, finely chopped

1 tablespoon butter

 

In the bowl or an electric mixer, whip 3 cups of cream until they form medium peaks. Add the powdered sugar, vanilla and whip to stiff peaks. .

 

Spread a dollop of the whipped cream on the bottom of a 9×13 inch baking pan. Place six graham crackers on top of the whipped cream. Gently spread more whipped cream on top of the graham crackers. Place a layer of sliced strawberries on top. Repeat this process to create three more layers (total four layers of graham crackers and 3 layers of strawberry slices) End with a layer of whipped cream.

 

To make the frosting, in a microwave bowl combine the chocolate butter and ¼ cup cream. Heat just until the chocolate and butter melt. Whisk slightly and then add the remaining powdered sugar. Whisk vigorously to remove any lumps. If there are lumps microwave for at 10 seconds and whisk again. Drizzle the fudge frosting over the top. Refrigerate for at least four hours. Garnish with the whole berries. Serves 10 to 12.

 

My files, source unknown

 

EASY LEMON ICE BOX PIE

 

1 small can sweetened condensed milk

1/2 cup lemon juice

1 graham cracker crust, readymade is fine

2 to 3 cups whipped topping or whipped whip cream

 

Mix everything together until smooth and pour into pie crust. Refrigerate until set about 1 hour.

 

My files, source unknown

STRAWBERRY PRETZEL ICE BOX PIE

I saw a version of this recipe in a magazine a few weeks ago and just had to make it. It was AMAZING!

 

2 cups finely crushed pretzel sticks

3/4 cup butter, melted

1/4 cup firmly packed brown sugar

2 cups sliced fresh strawberries

1 (14-oz.) can sweetened condensed milk

1/2 (8-oz.) package cream cheese, softened

2 cups whipping cream, divided

1/3 cup granulated sugar

 

Preheat oven to 350. In a bowl combine the crushed pretzels, melted butter and brown sugar then firmly press it on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned then let cool completely. In the bowl of a food processor chop up the strawberries, brushing down the sides as needed until they are in smallish pieces but NOT puréed. Remove them from the bowl. Place the sweetened condensed milk and cream cheese in the bowl (you don’t have to clean it out) and process until smooth. By hand, fold in the strawberries. In the bowl of an electric mixer beat 3/4 cup whipping cream until soft peaks form. Gently fold the whipped cream into strawberry mixture. Spoon the strawberry filling into prepared crust. Cover and freeze 8 to 12 hours or until firm. Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm. Serves 8

 

Modified from a recipe in Southern Living JUNE 2012

 

CHOCOLATE CRUST LEMON RASPBERRY ICE BOX PIE

 

1 (9 inch) chocolate cookie pie crusts (store bought or homemade)

 

Filling

2 (3 ounce) packages cream cheese, softened (do not use low or no fat)

1 (14 ounce) can sweetened condensed milk

1/3 cup fresh lemon juice

1 teaspoon vanilla

 

1 1/2 pints fresh raspberry (more for garnish if you like)

1 cup whipping cream

2 tablespoons powdered sugar, sifted

 

In a bowl of an electric mixer or food processor combine the cream cheese and condensed milk. Beat or process smooth and fluffy, 2 to 3 minutes. Add in the lemon juice and continue beating for 1 minute. Add the vanilla and then spoon the mixture into the prepared pie crust. Cover with and refrigerate for at least 3 to 4 hours or overnight. When you’re ready to serve sprinkle 1 pint of the berries over the top.  Then in the bowl of an electric mixer beat the whipping cream until it has soft peaks. Add in the powdered sugar and remaining raspberries and beat until the mixture has stiff peaks. Gently spread the raspberry whipped cream over the raspberries on the top of the pie. Slice and serve right away, garnishing each slice with additional raspberries.

 

My files, source unknown

 

AMBROSIA ICE BOX CAKE

 

1/2 cup pineapple juice

3 eggs (2 yolks room temperature)

2/3 cup sugar

2 tablespoons cornstarch

2 tablespoons unsalted butter (cold)

1 tablespoon fresh lemon juice

1 pinch fine salt

1 orange

2 tablespoons orange juice

1 tablespoon sweet white wine

1 cup whipping cream

1 tablespoon powdered sugar

18 ladyfingers (soft)

12 cup shredded coconut (sweetened, lightly toasted)

 

In a sauce pan bring the pineapple juice to a simmer. In a small bowl whisk together the eggs, yolks, sugar and cornstarch. Slowly pour the hot pineapple juice into egg mixture, while whisking constantly. Return mixture to pan and cook, stirring constantly, until it boils and coats back of a spoon. Continue cooking about 1 more minute. Remove the  mixture  from the heat and then whisk  in the butter, lemon juice, and salt. Pour the mixture into a bowl, cover and refrigerate for at least 2 hours.

 

Zest 1 orange and place it in a bowl. Peel and section the orange, then cut the sections into pieces. Combine the pieces and the zest. In the bowl of an electric mixer whip the whipping cream together until it form soft peaks. Fold in the orange and zest. Whip cream and confectioners’ sugar together until soft peaks form and fold into chopped orange.

 

Combine the orange juice and white wine in a bowl. Lightly brush the ladyfingers with this liquid and then press into bottom and along sides of 6 ramekins. Evenly divide the pineapple curd among ramekins. Top each with the orange whipped cream and toasted coconut. Refrigerate until set, at least 2 hours or overnight. Release cakes from ramekins to serve. Serves 6

 

Modified from Yummly.com

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Lucious Lemongrass/ Recipes, some Kosher

In the theatre production or movie made the major character typically has a side kick, a buddy, a counterpoint or antagonist that is in place to showcase the talent of the lead. Such is the case with lemongrass in the food world.

Lemongrass is a very versatile plant and can be integrated into just about any recipe from appetizers to desserts. This subtle Asian centric plant offers a subtle citrusy lemon-like (hence the name lemongrass) flavor to any and all dishes it’s used in. Never a main ingredient this green onion looking like plant was nearly impossible to find for years anywhere else but in an Asian grocery. These days, however, lemongrass has become mainstream and often available at farm stands and in the produce section of more upscale or urban grocery stores.

When you’re buying lemongrass you should look for firm stalks. The end (where most of the flavor is concentrated) of the stalk should be plump, rounded and pale yellow (almost white) and the upper stalks should be green. Avoid any lemongrass with yellow or browning leaves.

To use lemongrass in marinades, a stir fry, salads, curry or baked item, you will need to trim the top and base of the stalks and then peel off any dry or tough outer layers. You should only use the bottom 4 inches or so.  The lemongrass flavor becomes more intense the longer it’s cooked so if you want a strong lemongrass flavor; add it at the beginning of your cooking. For a lighter more subtle lemongrass flavor, add it at the very end of your cooking. Storing lemongrass is simple.  Keep it whole, uncut and wrapped in plastic and refrigerated for up to three weeks, or you can freeze it for up to six months.

Lemongrass may be the understudy ingredient in the following recipes but the flavor it brings to the table gives the dish star quality.

SAIGON CHICKEN SALAD

 

1cup chopped fresh cilantro

5 tablespoons fresh lemon juice

2 tablespoons lemongrass stalk, finely chopped

3 large lime leaves, minced or substitute 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf.

1/2 cup olive oil

kosher salt

1 1/4pounds skinless boneless chicken breast halves (4 to 5)

5 tablespoons fish sauce (such as nam pla or nuoc nam) (or soy sauce)

1/4 cup brown sugar

1/4 cup fresh lime juice

2 teaspoons minced jalapeno or Serrano chilies with seeds

2 teaspoons minced garlic

3 cups Chinese long beans or green beans, cut into bite sized pieces, blanched

8 ounces tomatoes, seeded and cut into strips

1 cup coarsely grated peeled daikon (Japanese white radish) or trimmed red radishes

1 cup coarsely grated seeded English cucumbers

1 cup thinly sliced green cabbage

1cup coarsely grated carrot

1cup mince celery

1cup fresh cilantro leaves

3 green onions, thinly sliced on diagonal

1/2 cup salted roasted peanuts

 

In a bowl combine the cilantro, lemon juice, lemongrass, and lime leaves and whisk to combine. Gradually whisk in the oil. Season with salt and pepper. Arrange chicken in single layer in a glass baking dish. Pour the marinade over the chicken flipping it once to coat evenly. Cover and chill 3 hours. In a heated grill pan cook the chicken (with a tablespoon or two of marinade). Cook 4 to 6 minutes per side. Remove from heat, cool and cut into strips. Set aside.

 

In a bowl combine the fish sauce, brown sugar, lime juice, chiles, and garlic. Whisk until the sugar dissolves. Season with salt and pepper. Cover and let stand at room temperature; whisk before using.

 

Place the blanched beans in large bowl. Add the tomatoes, daikon, cucumbers, cabbage, carrot, celery leaves, cilantro leaves, green onions, and most of peanuts. Toss to combine. Add the chicken and dressing; toss to coat. Season to taste with salt and pepper. Mound salad on large rimmed platter. Sprinkle with remaining peanuts and serve Serves 8

 

Modified from a recipe by Kajsa Alger of Street in Los Angeles

 

LEMONGRASS MEATBALLS IN LETTUCE CUPS

 

1 to 1 1/2 pounds ground beef, pork, turkey or chicken

1lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then minced

1/4 cup chopped green onions

2 tablespoons chopped fresh cilantro

2 tablespoons fish sauce (such as nam pla or nuoc nam)

2 teaspoons minced garlic

1tablespoon oil

1teaspoon sugar

1/2 teaspoon ground white pepper

 

Dipping sauce

1lemongrass stalk, minced

1/4 cup fresh lime juice

1/4cup fish sauce

2 tablespoons chopped fresh parsley

2 tablespoons grated carrot

1 tablespoon brown sugar

2 teaspoons minced green jalapeno pepper

 

2 tablespoons oil

1head of butter lettuce leaves separated

1small English cucumber, thinly sliced

 

Chill the meat in the freezer while making lemongrass paste. You want it cold, not frozen. In the bowl of a food processor combine the lemongrass, green onion, cilantro, fish sauce, garlic, oil, sugar and pepper. Pulse to combine. Add the meat and pulse to combine but don’t overdo. Make meatballs, about 1 heaping tablespoonful each and place them on a cookie sheet that has side. Cover and refrigerate for at least 3 hours so the flavors can blend. While they are chilling make the dipping sauce.

 

Dipping sauce

Place the minced lemongrass in a bowl. Add the lime juice, fish sauce, cilantro, carrot, sugar, and chile and whisk to combine. Set the mixture aside.

 

In a skillet heat the oil. Add the meatballs and cook, browning on all sides until cooked throughout, 10 to 15 minutes. Drain and place on a serving platter along with the lettuce leaves and cucumber. Place the meat balls in a lettuce leaf with cucumbers and drizzle the sauce over the top. Serves 8 to 12 as appetizers

 

Submitted by Candice Morant source unknown (modified)

LEMONGRASS STIR FRY

 

2 large stalks of fresh lemongrass, tender inner white bulb only, thinly sliced

3 tablespoons vegetable oil

3 large shallots, thinly sliced

1 pound cauliflower, cut into 1-inch florets (4 cups)

12 asparagus spears cut into 1-inch lengths

1/2 cup shredded carrots (about 2 medium)

1 red bell pepper, cut into 1-inch pieces

3/4 cup water

1/2 cup unsweetened coconut milk

3 tablespoons soy sauce

Freshly ground pepper

1/2 cup chopped basil

1 cup mung bean sprouts

Rice, for serving

 

In a mini food processor, finely chop the lemongrass.  In a large skillet, heat the oil. Add the lemongrass and shallots and stir fry the shallots are golden brown, about 2 minutes. Add the cauliflower, asparagus, carrots and red bell pepper along with 1/2 cup of the water; cover and cook over a medium heat, stirring occasionally for about 3 minutes. Add the coconut milk, soy sauce and the remaining 1/4 cup of water, whisk to combine and bring to a simmer. Remove from the heat and season with pepper. Stir in the basil and bean sprouts. Transfer the stir-fried vegetables to bowls and serve with rice.

 

From a recipe by Marcia Kiesel source unknown, modified

 

SPICY THAI SOUP

 

4 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced

5-1/4 cloves garlic, chopped

1-1/4 (4 inch) pieces fresh ginger root, chopped

5-1/3 cups chicken broth

1 tablespoon and 1 teaspoon vegetable oil

3-1/4 pounds skinless, boneless chicken thighs cut into chunks

1 pound fresh white mushrooms, quartered

2-3/4 teaspoons red curry paste

1/4 cup fish sauce

2-3/4 (14 ounce) cans coconut milk

1-1/4 red onion, sliced

5/8 bunch cilantro, roughly chopped

2-3/4 lime, cut into wedges, for serving

1-1/4 fresh jalapeno pepper, sliced into rings

 

Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.

Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.

Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes. Stir in mushrooms and cook for 5 more minutes. Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard. Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes. move from heat and add about 1/2 the cilantro. Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos. Serves 8.

 

Modified from about.com

Iced Coffee Please/Recipes for Summer Fun

When is it too hot to drink hot coffee? My guess is that most people would say RIGHT NOW. When doesn’t it make sense to pay over $5.00 for an iced coffee drink? Again, my answer would have to be RIGHT NOW when everyone’s budget seems to get tighter and tighter each week. Those points being raised I am by no means suggesting that anyone give up hot coffee forever and/or occasionally stopping by your favorite java joint to indulge in a treat but rather that we take our love for that addictive bitter brew and turn it into something that isn’t making our insides as hot as it is outside and costing us an arm and a leg every time we buy it.

For true iced coffee you do not, I repeat, do not want to just brew up a pot of your regular blend and let it get cold (yes you can use left over coffee but it’s usually pretty “thick” by the time it’s left over. Hot brewed or left over coffee will give you a bitter iced coffee. Rather you want to cold brew your coffee. By cold brewing your coffee base you will get a smoother, less bitter beverage that is perfect for combining with a variety of ingredients.

For the most part you want to use a coarsely ground coffee to make your cold brewed coffee and for those of you with a favorite blend or brand, go right ahead and use it. Caffeine or no caffeine your choice.  However, since most of the time cold coffee is combined with other ingredients you can use a less expensive brand and still have the flavor of the bean come through. The follow recipes can all be made with a dairy free milk substitute if you’re allergic to dairy or have lactose intolerance. I would suggest you use rice milk, almond milk or soy milk rather than the coffee creamers that have additives and chemicals as part of their ingredient list.

The following recipes all have specific amounts for the ingredients but know with a coffee drink some will prefer a stronger coffee tasting beverage and others will like it creamier. Feel free to play with the amounts of milk to coffee to sugar to flavoring if you taste buds tell you the recipe needs a little tweaking. You won’t ruin anything; in fact, you may just invent a new way to serve yourself a cup of Joe.

 

Note: several recipes call for instant coffee instead of brewed coffee instead of brewed coffee. The taste is a little less robust but it works just fine.

COLD BREWED COFFEE

 

1 gallon cold water

1 lb bag of your favorite coarse ground coffee

Coffee filters

Strainer

 

Pour a gallon of water into a large bowl. Add the coffee and stir until the coffee completely wet. Cover and let the mixture sit for at least 12 hours (I always do this early in the evening and it’s ready to go in the morning)

 

Line your strainer with coffee filters and place it in a large bowl. Gently pour the coffee over the filters, making sure not to have too much of the coffee grounds pour out at once. You may want to do this in stages, replacing the filters once or twice during the straining. When you’re done you can put the cold coffee in a container with a lid and it keeps for up to 4 weeks (it makes A LOT of cold coffee)

 

My files, source unknown

MOCHA WHIPPED COFFEE

 

6 cups cold coffee (stronger is better)

2/3 cup unsweetened cocoa powder, plus additional cocoa powder for garnish

2 cups milk

Can of whipped cream or whipped topping (optional)

Chocolate syrup or cocoa powder (optional)

 

Fill ice-cube trays with 3 cups of the coffee and freeze it. Place the remaining 3 cups of coffee in blender and process until smooth. Pour into a pitcher and refrigerate. When the coffee cubes are frozen place 1/2 of them in a blender a process until they are crushed. Place the crushed coffee cubes in the pitcher with the coffee and cocoa and mix to combine. Place the remaining coffee cubes in the blender and process until crushed. Divide the crushed ice between 4 glasses and then pour the coffee and cocoa mixture between the glasses. Top with whipped cream and cocoa powder or syrup. Serves 4. This recipe can be doubled or tripled.

 

Modified from gourmetsluth.com

 

RUM AND COFFEE COOLER

 

4 ounces light rum

4 ounces canned coconut cream

2 cups cold black coffee

4 tablespoons pineapple juice

4 slices of fresh pineapple

Crushed ice

 

Combine all the ingredients in a blender or a cocktail shaker and mix or process to combine. Pour into tall glasses and garnish with the pineapple slice. Serves 4

 

Modified from about.com

CINNAMON AND CARAMEL ICED COFFEE

For this recipe you will need hot coffee to start the process

 

1 1/2 to 2 cups hot coffee (the stronger the better)

1/3 to 1/2 cup caramel dessert topping

2 to 3 tablespoons brown sugar, to taste

ice cubes

1 1/2 cups cold milk

Whipped cream, for garnish (optional)

Ground cinnamon, for garnish (optional)

Extra caramel sauce for garnish (optional)

 

In a bowl combine the hot coffee and the caramel topping (you can fudge the amounts if you prefer a more caramel or coffee flavor) Add the sugar and whisk to combine. Cover and refrigerate for at least 2 hours or until the mixture is cold. When you’re ready to serve fill 2 tall glasses with crushed ice and fill each glass about 1/3 full (or more if you prefer) with milk. Then fill the glass with the coffee mixture and stir to combine. You can top with whipped cream, extra caramel sauce or a dash of cinnamon.

 

My files, source unknown

 

CREAMY COLD CAPPUCCINO

 

1 1/2 cups cold coffee (the stronger the better)

1/2 cup sweetened condensed milk

1/2 cup half-and-half cream

1/2 teaspoon vanilla

 

In pitcher combine the coffee and milk. Whisk in half-and-half and vanilla. Fill 4 glasses with crushed ice and pour the coffee and milk mixture over the ice. Serves 4.

 

Modified from smittenkitten.com

 

INSTANT VANILLA ICED COFFEE

 

2 teaspoons instant coffee

1 1/2 teaspoons vanilla

sugar to taste (I use brown sugar)

2 teaspoons cold water

1 1/4 cups milk

chocolate sprinkles (optional)

 

In a blender combine the instant coffee, vanilla, sugar, water and milk. Process until smooth and the pour into a tall glass with crushed ice. Garnish with sprinkles Serves 1 (you can always add the ice to the blender if you prefer more of a slushie.

 

Submitted by Angie McDonald Kalamazoo, MI

 

ORANGE ICED COFFEE

 

1/2 cup MAXWELL HOUSE Instant Coffee

1/2 cup firmly packed brown sugar

6 orange zest strips (each 2×1/2 inch)

1/2 teaspoon ground allspice

1/2 teaspoon cinnamon

8 cups boiling water

 

MIX all ingredients except boiling water in medium bowl. Add boiling water; stir until coffee granules are completely dissolved and mixture is well blended. REFRIGERATE several hours or until chilled. SERVE over ice cubes in eight tall glasses.

 

Modified from kraft.com

 

MOCHA BANANA FRAPEE

 

1 ripe banana

2 tablespoons instant coffee powder or 1/2 cup cold coffee (or more to taste)

2 tablespoons instant cocoa mix (or more to taste)

8 to 10 ice cubes

1 1/2 to 2 cups milk

 

Place all the ingredients in a blender and process until smooth. You many need to add more milk or ice depending on the consistency you prefer. Serves 2.