COOKING WITH 速速 COFFEE-MATE
Within these pages are the collected recipes from the Brew Crew Community, inspired by the variety of flavors available in the Coffee-mate® product line. Many of these member creations impart a novel spin on classic dishes and drinks, from chewy oatmeal cookies and buttery crumb cake to refreshing Piña Coladas.
Oatmeal Cookies submitted by Whojob
Mixed Berry Trifle submitted by ange0724
Monkey Bread submitted by mecg
Baked Tiramisu submitted by theivorywolfe
Rice Pudding submitted by Misty22
Hazelnut Bread Pudding submitted by alinkapinka
Also, be sure to check out the Coffee-mate® tips, mingled throughout this recipe book, suggested by your fellow Brew Crew members. Some of them, like dusting crunchy popcorn with flavored Coffee-mate® powder, are deliciously good ideas.
Vanilla Caramel Cake submitted by QueenofFood59
Belgian Waffles submitted by stibkri
“Dad’s Crumb Cake” submitted by Stillwater
Virgin Pina Colada submitted by modimp
Cherries Delight submitted by hairyinny
Coffee with Flavored Ice submitted by MalloryB
Three-Cheese Macaroni submitted by heatherclaffey
Bubble Tea submitted by luck2liv
Irish Crème Cookies submitted by coffee-k8
Rolled Fondant Cake Icing submitted by Purplemommi
Oatmeal Cinnamon Bun Cookies submitted by bbeleazahr
Coffee-mate® Coconut Truffles submitted by stef42678
Apple Salad submitted by gerrygail
Snickerdoodle Cookies submitted by tissy125
Enjoy! This recipe book was created in a downloadable format for easy reference and printing.
INGREDIENTS:
OATMEAL COOKIES Submitted by: Whojob
3/4 cup Margarine or butter 1 3/4 cups All-purpose flour 1 cup Brown sugar, packed 1/2 cup Granulated sugar 1 Large egg 1 tsp. Baking powder 1 tsp. Vanilla 1/4 tsp. Baking soda 1 tsp. of Fat Free Cinnamon Vanilla Crème Coffee-mate (liquid) 2 cups Rolled oats
1. Preheat oven to 375°F. 2. In a mixing bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. 3. Add about half of the flour, all the brown sugar, granulated sugar, egg, baking powder, vanilla, baking soda, and the Fat Free Cinnamon Vanilla Crème Coffee-mate. 4. Beat till thoroughly combined. 5. Beat in remaining flour. 6. Stir in oats.
COOKING TIP Swap out milk for Coffee-mate to spice up vanilla pudding recipes. Submitted by: mecg
7. Drop by rounded teaspoons two inches apart onto an ungreased cookie sheet. 8. Bake for 10 to 12 minutes or till edges are golden. 9. Cool cookies on a wire rack.
INGREDIENTS:
MONKEY BREAD Submitted by: Mecg
3 cans Pop and Heat biscuits 1/2 cup Cinnamon Vanilla Crème Coffee-mate (liquid)
1. Heat the oven to 400°F.
1/4 cup Brown sugar
2. Spray an 8” to 9” cake pan with cooking spray.
1/4 cup Granulated Sugar 1/4 tsp. Cinnamon 1/3 stick Butter or margarine, melted 1/4 to 1/2 cup Pancake syrup Non-stick cooking spray
3. Mix both sugars and cinnamon together in small bowl. Set aside. 4. Cut each biscuit into three pieces and roll into balls. 5. Roll each ball in the Coffee-mate. 6. Roll each ball into the sugar mixture. 7. Start to layer in cake pan, first one layer then a second and so on, building it up in layers until all the biscuit pieces are used. 8. Let the cake pan sit covered in a warm place for 15 minutes.
9. Mix butter or margarine with leftover Coffee-mate. 10. Drizzle the mixture over the prepared biscuit balls. 11. Drizzle pancake syrup over biscuit balls, making sure it is well-covered. 12. Turn the oven down to 350°F just before baking bread. 13. Bake for 35 to 45 minutes, or until well browned and gooey.
INGREDIENTS:
RICE PUDDING Submitted by: Misty22
3/4 cup White rice, uncooked 1 1/2 cups Milk 1/2 cup Vanilla Caramel or Tiramisu Coffee-mate (liquid) 1/3 cup Granulated sugar 1/4 tsp. Salt 1 Large egg, beaten 2/3 cup Golden raisins 1 TB. Butter 1/2 tsp. Vanilla extract Ground Cinnamon
1. In a medium saucepan, bring 1 1/2 cups water to a boil. 2. Add rice and stir. 3. Reduce heat, cover and simmer for 20 minutes. 4. Combine cooked rice, milk, granulated sugar and salt in saucepan. 5. Cook over medium heat until thick and creamy, about 15 to 20 minutes. 6. Stir in Coffee-mate, beaten egg and raisins.
COOKING TIP Add Coffee-mate to icing and drizzle on coffee cake. Submitted by: Artroma
7. Cook two minutes more, stirring constantly. 8. Remove from heat, and stir in butter and vanilla. 9. Sprinkle with ground cinnamon. 9. Serve warm.
INGREDIENTS:
VANILLA CARAMEL CAKE Submitted by: Queenoffood59
1 box Caramel cake mix 3 Large eggs 1/3 cup Vegetable oil
1. Preheat oven to 350°F.
1 1/3 cup Vanilla Caramel Coffee-mate (liquid)
2. Spray a 9 x 13� pan with nonstick cooking spray and set aside.
1 bag Vanilla caramel marshmallows 1 container Caramel icing Non-stick cooking spray
3. Put cake mix, eggs, vegetable oil, and Coffee-mate into a medium bowl until mixture is smooth and creamy (about two minutes). 4. Spread mixture evenly in prepared pan. 5. Bake for 35 minutes. 6. Cut the marshmallows in quarters and spread them over the warm cake. 7. Return the cake to the oven and bake for an additional 10 minutes or until the marshmallows are melted.
8. Remove the cake from the oven and let it cool completely. 9. Top with icing.
INGREDIENTS:
DAD’S CRUMB CAKE Submitted by: stillwater
3 cups All-purpose flour 1 3/4 cups Granulated sugar 1/4 cup Parisian Almond Crème Coffee-mate (liquid) 1 cup Butter 2 tsp. Baking soda 1 dash Salt 2 Large eggs, beaten 1 cup Milk
1. Preheat oven to 350°F. 2. Mix flour, sugar, Parisian Almond Crème Coffee-mate, baking soda, and salt like you would a pie crust. 3. Crumble the mixture together with your hands. 4. Remove one cup of mixture and set aside. 5. Add eggs and milk; mix well. 6. Pour the mix into a 9 x 13 cake pan.
COOKING TIP Use Coffee-mate to flavor homemade ice cream. Submitted by: lgc5564
7. Top with the reserved mixture. 8. Bake for 45 minutes.
INGREDIENTS: 8 oz. Whipped topping
CHERRIES DELIGHT
1 small box Instant vanilla pudding
Submitted by: hairyinny
1. Mix a whipped topping with vanilla pudding.
3. Pour into serving glasses and refrigerate two hours until firm.
2. Add Amaretto Coffee-mate and the chopped cherries.
Tip: When serving, top with a tablespoon of whipped topping.
1 cup Cherries, chopped 3 TB. Amaretto Coffee-mate (liquid)
INGREDIENTS: 1 box Three-cheese macaroni and cheese mix All the ingredients called for on the box except for the milk 1 cup Shredded cheese Original Coffee-mate (liquid)
1. Follow directions on box, but instead of using milk when you mix all of the ingredients together, use Original Coffee-mate (liquid). 2. Add shredded cheese to the mixture; stir to incorporate. Tip: For added flair, try adding fried bacon bits, spinach, or extra cheese on top.
THREE-CHEESE MACARONI Submitted by: heatherclaffey
INGREDIENTS:
IRISH CRÈME COOKIES Submitted by: coffee-k8
4 cup All-purpose flour 1 cup Butter 1 1/2 cup Granulated sugar
1. Preheat oven to 350°F.
1 tsp. Vanilla
2. Cream together butter and sugar until fluffy.
1/2 cup Irish Crème Coffee-mate (liquid) 1 Large egg
3. Add Coffee-mate, vanilla, egg, and egg yolk.
1 Yolk from a large egg
4. Blend until combined.
1/2 tsp. Salt 3 tsp. Baking powder Green food coloring (optional)
5. Optional: add green food coloring for extra spunk. 6. Add flour, salt & baking powder. Mix with hands and knead until well formed.
COOKING TIP Blend Coffee-mate (in place of milk) with pancake mix for a tasty breakfast treat! Submitted by: dlkcd5
7. Allow to refrigerate for at least two hours or overnight. Then roll out and cut into shapes.
8. Bake six to eight minutes on cookie sheet lined with parchment paper. 9. Remove from cookie sheet and allow to cool. Tip: The cookies can be frosted or served plain.
INGREDIENTS: 2 sticks Unsalted butter (1/2 pound), softened but still firm 1 cup Light brown sugar 1 cup Granulated sugar 2 Large eggs 1 3/4 cups Whole wheat flour 1/2 tsp. Salt 1/2 tsp. Baking powder 1/4 tsp. Fresh ground nutmeg 3 cups Rolled oats 1 1/2 cups Raisins 1/4 cup Cinnamon Bun Coffee-mate (liquid)
OATMEAL CINNAMON BUN COOKIES Submitted by: bbeleazahr
1. Adjust oven racks to low and middle positions. 2. Heat oven to 350째F. 3. In mixing bowl, beat butter until creamy.
10. Bake until cookie edges turn golden brown, 22 to 25 minutes.
4. Add both sugars; beat until fluffy, about three minutes.
11. Slide cookies on parchment onto cooling rack.
5. Beat in eggs one at a time.
12. Let cool at least 30 minutes before serving.
6. Mix flour, salt, baking powder, and nutmeg together. 7. Stir flour mixture into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats, Coffee-mate, and raisins. 8. Form dough into 16 to 20 two-inch balls. 9. Place each dough round onto parchment paper-covered cookie sheets.
INGREDIENTS:
APPLE SALAD Submitted by: gerrygail
2 Large apples (such as Red Delicious) 4 tsp. Cinnamon 1 bag Dried cranberries 1/2 cup Pecans, chopped 8 oz. Cream cheese 6 TB. Vanilla Chai Spice Coffee-mate (liquid) 2 TB. Granulated sugar
1. Dice the apples. 2. Toss the diced apples with cinnamon, cranberries, and pecans. Set aside. 3. Warm the cream cheese in the microwave for about a minute. 4. Stir in Coffee-mate and sugar until smooth. 5. Toss cream cheese mixture with apple mixture. 6. Place in bowl.
COOKING TIP Dip bread into Coffee-mate (and egg) for delicious French toast! Seasonal flavors are especially great, such as Egg Nog. Submitted by: Anmanwar
7. Sprinkle with cinnamon and a few more dried cranberries. 8. Refrigerate for a few hours. Tip: Serve over pound cake.
INGREDIENTS:
MIXED BERRY TRIFLE Submitted by: ange0724
16 oz. Cream cheese 3 cups 1% Milk 1/2 cup Belgian Chocolate Toffee Coffee-mate (liquid)
1. Set aside some berries for garnish.
1 package Sugar free vanilla instant pudding (6 serving size)
2. Beat cream cheese until smooth.
1 container Whipped topping
3. Gradually add 1/2 of milk.
1/2 cup Cherries, chopped 1 pint Blueberries 1 pint Blackberries 1 16 oz. package Chopped strawberries (can substitute frozen berries, thawed) 1 Sugar free angel food cake
4. Add remaining milk and pudding mix and beat on low speed for two minutes.
11. Layer the rest of cake and drizzle with the remaining Coffee-mate.
5. Tear cake apart into bite size pieces.
12. Repeat layers of pudding mixture, berries and whipped topping.
6. Arrange half in bottom of serving dish.
13. Top with berry garnish.
7. Drizzle half of the Coffee-mate onto the cake.
14. Refrigerate until ready to serve.
8. Cover with half of the pudding mixture. 9. Layer half of berries over the pudding. 10. Layer half of the whipped topping over the berries.
INGREDIENTS:
BAKED TIRAMISU Submitted by: theivorywolfe
3 lbs Ricotta cheese 7 Large eggs 2 Yolks from large eggs
1. Preheat oven to 350째F.
4 tsp. Orange juice
2. Butter a pan on sides and bottom.
2 packages Lady fingers 1 3/4 cup Granulated sugar 1/4 cup French Vanilla or Hazelnut Coffee-mate (liquid) 4 tsp. All-purpose flour
3. Spread lady fingers over pan close together. Set this aside. 4. Mix ricotta, sugar, egg, and orange juice and beat for a few minutes. 5. Add Coffee-mate and flour and beat until smooth. 6. Pour over lady fingers.
COOKING TIP Add flavored Coffee-mate (such as Vanilla Chai) to cinnamon-flavored hot tea for a perfect Chai experience. Submitted by: Anmanwar
7. Bake for 90 minutes.
INGREDIENTS:
HAZELNUT BREAD PUDDING Submitted by: alinkapinka
1 loaf Day-old bread, torn into small pieces 3 cups Milk 1 1/2 cups Brown sugar 1/2 cup Butter, melted 3 Large eggs, beaten
1. Preheat oven to 350°F. 2. Butter a 9x13� baking dish.
1/2 cup Butterscotch chips
3. In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla, butterscotch chips and Coffee-mate. Mixture should be the consistency of oatmeal.
3 to 4 TB. Hazelnut Coffee-mate (liquid)
4. Pour into prepared pan.
2 tsp. Vanilla extract
5. Bake in preheated oven one hour or more until the top is nicely brown. 6. Serve warm or cold.
INGREDIENTS:
BELGIAN WAFFLES Submitted by: stiebkri
2 cups Biscuit mix 2 TB. Vegetable oil 2/3 cup Milk 1 Large egg 2/3 cup Coffee-mate (liquid, any flavor) Non-stick cooking spray
1. Heat waffle iron, lightly grease with cooking spray. 2. Mix all ingredients with wire whisk until blended. 3. Put 1/3 to 1/2 cup of the batter on hot iron & close. 4. Bake until steam stops (usually two to three minutes depending on your waffle iron). 5. Carefully remove waffle - IT WILL BE HOT! Topping ideas: Fruit, fruit compote, chocolate chips, whipped cream, butter or syrup
COOKING TIP Dust powdered Coffee-mate on popcorn for a flavored snack! Submitted by: dedecaprio
INGREDIENTS: 8 oz. Strawberries, frozen
VIRGIN PINA COLADA Submitted by: modimp
4 oz. Pineapple, frozen 8 oz. Orange juice, fresh 1/4 cup Coconut Crème or Italian Sweet Crème Coffee-mate (liquid) 1. Blend all ingredients together.
INGREDIENTS: Any flavor Coffee-mate (liquid) Regular coffee Ice cube tray
1. Pour your favorite flavor of Coffee-mate into ice cube trays. 2. Put the trays in the freezer until frozen. 3. Brew coffee as you would regularly do. 4. Add frozen Coffee-mate cubes to taste. When the Coffee-mate cubes melt you will have a wonderful flavor instead of that usual watery taste!
COFFEE WITH FLAVORED ICE Submitted by: MalloryB
INGREDIENTS:
BUBBLE TEA Submitted by: luck2liv
Tapioca pearls Black tea French Vanilla Coffee-mate (liquid) Granulated sugar or honey Water Ice cubes (if desired)
1. Boil water in a large pot. Ratio of water to tapioca pearls should be roughly seven to one. 2. Add in the tapioca pearls to boiling water, they should float in the water. 3. Boil tapioca pearls for 15 minutes with the cover on. 4. Turn the heat off and let the tapioca sit in the water for 15 minutes. 5. Rinse the cooked tapioca pearls in warm water and drain out the water.
COOKING TIP Steam one cup of milk, pour in espresso and add Coffee-mate for a flavorful cafĂŠ latte. Submitted by: lovemycoffee
6. Make black tea using tea bags or leaves. 7. Add French Vanilla Coffee-mate. 8. Add sugar/honey to taste. 9. Combine tea mixture with pearls.
INGREDIENTS:
ROLLED FONDANT CAKE ICING Submitted by: Purplemommi
1 (1/4 oz.) package Unflavored gelatin 1/4 cup Cold water 1/2 cup Glucose syrup 1 TB. Glycerin 2 TB. Shortening 1 TB. Vanilla Caramel Coffee-mate (liquid) 8 cups Confectioner’s sugar, sifted
1. Place gelatin and water in a small saucepan over low heat until melted. 2. Combine the remaining ingredients in the bowl of a stand mixer. 3. Add the melted gelatin to the mixer and beat at low speed until combined. This will form a paste or dough called fondant. 4. Place in the refrigerator for a few minutes to let harden slightly. 5. Use confectioner’s sugar to “flour” your work surface and a rolling pin. 6. Use the rolling pin to roll the fondant out flat and not too thin. 7. Using the rolling pin, lift fondant onto your cake.
8. Use your fingers or special smoothing tool to gently position the fondant and smooth the top and sides. 9. Use a paring knife and cut away the excess fondant around the bottom of the cake. Tip: You can also separate small amounts of fondant and mix food coloring into it. Then use cookie cutters to cut shapes into fondant.
INGREDIENTS:
COFFEE-MATE COCONUT TRUFFLES Submitted by: stef42678
8 oz. Cream cheese, softened 3 cups Powdered sugar 2 tsp. French Vanilla Coffee-mate (liquid) 1 1/2 cups Shredded coconut 1 1/2 cups Milk chocolate chips
1. In a mixing bowl, cream the cream cheese and powdered sugar together until well incorporated. 2. Add French Vanilla Coffee-mate and mix well. 3. Use a melon baller to form mixture into small balls and set in freezer for 20 minutes. 4. Melt chocolate chips in microwave as package directs. 5. Using a fork, dip the truffle centers (the balls) into the melted chocolate and sprinkle ball with shredded coconut.
COOKING TIP Add a splash of French Vanilla Coffee-mate to hot chocolate mix. Submitted by: Beverly
6. Place truffles on a sheet of waxed paper to dry. 7. Store truffles in refrigerator.
INGREDIENTS:
SNICKERDOODLE COOKIES Submitted by: tissy125
1/2 cup Butter, softened 1 1/2 cups Granulated sugar 1 tsp. Vanilla extract
1. Preheat the oven to 375°F.
2 Large eggs
2. Grease two baking sheets, or line them with parchment paper.
1/4 cup Original Coffee-mate (liquid) 3 1/2 cups All-purpose flour 1 tsp. Baking soda
3. Beat the butter with an electric mixer until it’s light and fluffy.
11. Using about a TB for each cookie, roll dough into walnut-sized balls.
1/2 cup Walnuts or pecans, chopped (optional)
4. Add the sugar and vanilla extract and mix well.
12. Roll the balls in the cinnamon/sugar mixture one at a time.
CINNAMON/SUGAR COATING: 5 TB. Granulated sugar 2 TB. Ground cinnamon
5. Beat in the eggs, then the creamer. 6. Sift the flour and the baking soda into the butter mixture. 7. Mix well to blend. 8. Stir in the nuts if you are using them. 9. Refrigerate dough for 15 minutes to make it easier to work with. 10. Prepare the cinnamon/sugar coating by mixing the cinnamon and sugar together in a bowl.
13. Place the balls about two inches apart on the cookie sheets and flatten slightly with a spoon or spatula. 14. Bake for about 10 to 11 minutes until the cookies are golden brown. 15. Cool on a wire rack. Tip: For a sweeter cookie, try substituting in Cinnamon Vanilla Crème Coffee-mate
Want more Coffee-mate® goodness? Visit the recipe section of the official Coffee-mate® Web site for seasonal beverage and dessert ideas. Each recipe features a consumer review and rating area, as well as an opportunity to contribute. http://www.coffee-mate.com/Recipes.aspx
Try your hand at creating some the top-rated items featured on the site, including (above): -Spinach and Cheese Strata -Winter Spice Scones -Balsamic Strawberries with Almond Mascarpone Crème