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very one of our Calendar-Cookbooks and six Specialty Cookbooks comes packed with 100 or more fantastic, easy-to-make recipes. Below are a few favorites from current and past years. Simply print this page, try a few on your own, and taste what delicious and surprising treats can be made using coffee and tea!

Praline Cream Coffee
from the 1998 Coffee & Tea Calendar-Cookbook

1 cup sugar
1 cup boiling water
1 quart double-strength, fresh-brewed coffee
1 cup thin cream
cracked ice
vanilla ice cream

Carmelize sugar by melting in heavy skillet, stirring constantly. Add boiling water and stir until sugar dissolves. Boil 2 minutes and add coffee and cream. Serve in a tall glass with cracked ice and top with spoonful of vanilla ice cream.

Fresh Apple Cake
from the 2001 Coffee & Tea Calendar-Cookbook

1 1/2 cups sugar
3/4 cup butter
2 eggs
2 1/2 cups flour
3 cups diced apples
1 teaspoon soda
1 cup chopped nuts
3/4 teaspoon cinnamon
3/4 cup favorite fresh brewed spiced tea

Preheat oven to 350F. Grease and flour 13x9x2 inch pan. Cream sugar and butter. Beat in eggs. Sift dry ingredients together and add alternately with tea. Fold in apples and nuts. Bake 45 minutes. When cool, glaze or sprinkle with confectioners' sugar if desired. Serves 6 to 8.

from the 2001 Coffee & Tea Calendar-Cookbook

1 cup fresh brewed hot espresso
1/3 cup dark rum
1/4 cup Galliano liqueur
1/2 cup cream
Powdered chocolate for garnish

Combine espresso, rum, liqueur, and cream in cocktail shaker and shake well. Pour into tall cocktail glasses and dust lightly with chocolate. Serve hot or chilled. Serves 2.

Cape Cod Cooler
from Tea Temptations

1 tea bag
3 cups boiling water
1/3 cup sugar
1 cup cranberry juice cocktail
1 tablespoon lemon juice

Steep tea bag in hot water for 3 to 5 minutes. Remove tea bag, add sugar and stir until dissolved. Pour into heat-proof pitcher and stir in cranberry and lemon juices. Serve over ice. Serves 4 to 6.

Apple Coffee Barbecue Sauce
from the 2002 Coffee & Tea Calendar-Cookbook

1 cup brewed coffee
1 cup Worcestershire sauce
1 cup ketchup
1/2 cup vinegar
1/2 cup brown sugar
1 cup apple butter
3 teaspoons chili powder
2 teaspoons salt
2 cups diced onions
6 cloves garlic, minced

In a large pot, combine all ingredients. Let mixture simmer for 25 minutes. In batches, purée mixture in blender. This sauce is great on ribs and chicken. It can also be used as a dipping sauce. Yield 1 1/2 quarts.

Green Tea Sorbet
the 2002 Coffee & Tea Calendar-Cookbook

2 cups boining water
8 tea bags of green tea
2 cups water
1 1/4 cups sugar
1/4 cup dark corn syrup
2 tablespoons lemon juice

In teapot, pour boiling water over the tea bags. Cover and brew 5 minutes. Remove the teabags and squeeze. In medium saucepan, bring 2 cups water and sugar to a boil and boil 1 minute. Remove from heat. Stir in tea, corn syrup, and lemon juice. Pour into metal bowl, cover and refrigerate until well chilled, about 1 hour. Process in ice cream machine according to manufacturer's directions. Yield: 1 quart.

Cardamom & Coffee-Dusted Chicken
from the 2001 Coffee & Tea Calendar-Cookbook

8 tablespoons roasted, finely ground Kenyan coffee
1 teaspoon freshly ground black pepper
1/2 teaspoon finely round cardamom
1 frying chicken, cut up

Preheat oven to 375F. Mix coffee, pepper, and cardamom together and dust chicken pieces with mixture. Let six at least one hour. Bake in a flat ceramic or glass dish until tender, about 20 to 25 minutes. Serves 2 to 4 .

For more information about Culinary Collections or any of our products, call us at (407) 647-6765, e-mail us, or request a brochure on-line!


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