All Things Kalua - They hid but I found them! 3/27/08

Kahlua Kabobs

posted by GreenChili

Kabobs:
4 lbs lean pork cut into 1 1/2 inch cubes
Green pepper strips
mushrooms
onion wedges
fresh pineapple chunks

For the Kahlua sauce:
1/2 cup of your favorite chutney
1/4 cup of Kahlua
1 Tbs soy sauce
1 Tbs vinegar
3 Tbs oil
1 Tbs sesame oil
freshly ground pepper to taste
Combine all ingredients and add to blender, processing until smooth.

Assemble skewers, alternating meat, veggies, and pineapple. Grill kabobs until just about done, brushing on sauce the last few minutes of cooking time.
Serve over rice if desired.

Kahlua Kisses

posted by PeggySueWA

Kahlua Kisses (New Treasury of Christmas Recipes)

3/4 tsp instant coffee powder
1/3 cup water
1 cup plus 2 Tbs sugar
1/4 cup KAHLUA
3 egg whites, room temperature
1/4 tsp cream of tartar
Dash salt

In heavy 2-quart saucepan, dissolve coffee powder in water. Add 1 cup sugar; stir over low heat until sugar dissolves. Do not allow to boil. Stir in KAHLUA. Bursh down sides of pan with pastry brush dipped frequently into cold water. Bring mixture to a boil over medium heat. Do not stir. Boil until candy termometer registers 240º to 242º, about 15 minutes, adjusting heat if necessary to prevent boiling over. Mixture will be very thick. Remove from heat (temperature will continue to rise).

Immediately beat egg whites with cream of tartar and salt until soft peaks form. Add remaining 2 Tbs sugar; continue beating until stiff peaks form. Gradually beat hot KAHLUA syrup into egg whites, beating after each addition to thoroughly mix. Continue beating 4 to 5 minutes or until meringue is very thick, firm and cooled to lukewarm.

Line baking sheet with foil, shiny side down. Using pastry bag fitted with large (#6) star tip, pipe meringue into kisses about 1-1/2 inches high onto baking sheet. Set on center rack of 200ºF oven for 4 hours. Without opening door, turn heat off and let kisses dry in oven 2 more hours or until crisp. Remove from oven; cool completely on pan. Store in airtight container up to 1 week.

Makes 2-1/2 doz

Pegg's notes Next time, I will use a 3 qt saucepan for the syrup mixture. Had to keep turning the heat down to avoid boil-over, and it took 90 minutes and I finally said to heck with it and took the mixture off the stove. Still hadn't reached 240º, but did a soft ball in cold water.

I ended up with one and a half trays of kisses, so put one on the upper rack, and one on the bottom. The bottom ones started to burn (duh!) so took them out after an hour. Left the others ones in for the full 4 hours, and just turned the oven off and left them in there until we returned from DHs work Christmas party. They turned out very good. Although DH didn't care for them. They definitely taste like Kahlua, so guess it is an acquired taste.

But, will still serve them at the party tomorrow and see how they are received.

Since I don't make meringue kisses often, I forgot about the down-side of these. They set out for about 4 hours at the party yesterday and when I went to put the leftovers away, they stuck to my fingers! Guess they absorbed the humidity that was in the air. But I just popped them in to the oven for a few minutes and then stored them.

Kahlua Mudslide Brownies
posted by Cittie

2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup butter
4 (1 ounce) squares unsweetened chocolate, chopped
3 eggs
1 1/2 cup sugar
4 tbsp. Kahlua
2 tsp. Irish cream liqueur
1 tbsp. vodka
3/4 cup coarsely chopped walnuts
Whole coffee beans for garnish Kahlua glaze
1 1/4 cup powdered sugar
3 tbsp. Kahlua

Combine flour, baking powder and salt in small bowl. Melt butter and chocolate in a small saucepan over low heat; set aside. Beat eggs and sugar in large bowl until light. Beat in flour mixture, chocolate mixture, Kahlua, Irish cream and vodka. Fold in walnuts. Pour into greased 13x9 inch pan.
Bake in a preheated 350-degree oven until toothpick comes out clean, about 25 minutes. Cool in pan on a wire rack. Spread with Kahlua glaze. Garnish with whole coffee beans. Cut into squares.

For Kahlua glaze ... Beat together sugar and Kahlua in small bowl until smooth.

Kahlua Candied Yams

posted by Twinkle30

4 Medium Yams cooked, or 1 can Yams (1 lb. 3 oz.)
1/4 cup butter
1/3 cup packed brown sugar
1/4 cup Kahlua liqueur

Boil yams until tender. Cool and Peel. Cut into serving size pieces. Melt butter and sugar in a heavy skillet. Add Kahlua and cook for 1 minute. Add yams to butter and turn to coat all sides. Cover, reduce heat to low and cook for about 15 minutes

CHOCOLATE KAHLUA CAKE

posted by zakons

1 box chocolate cake mix
4 eggs
1 small box instant chocolate pudding
3/4 cup strong coffee
3/4 cup Kahlua and crème de cacao mixed
1/2 cup oil

Glaze:
1 cup powdered sugar
2 T. strong coffee
2 T. Kahlua
2 T. crème de cacao

Combine all cake ingredients at medium speed until well blended. Pour into a greased and floured bundt plan or a 9x13 inch pan. Bake at 350º until toothpick tests done (45-55 mins. for bundt and 40-45 for 9x13).

Mix glaze ingredients. For bundt pan, turn out onto a plate; for 9x13, leave in pan. Poke holes in cake with skewer. Slowly drizzle glaze over cake.

Serve with a dollup of whipped cream (but totally unnecessary). This cake is good room temp. or cold (I prefer cold).

It freezes beautifully.

Quick Kahlua Cake
posted by Maizey

1 box of chocolate cake mix
1/2 Cup oil
1 small box instant chocolate pudding
4 eggs
3/4 Cup strong coffee
3/4 Cup Kahlua and creme de cacao, mixed

Combine all cake ingredients at medium speed until well blended. Pour into a greased and floured 9x13 inch pan; bake at 350° for 40-45 minutes. Cool in pan.

Glaze:
1 Cup powdered sugar
2 Tbsp Strong coffee
2 Tbsp Kahlua
2 Tbsp creme de cacao

Mix glaze ingredients together. Poke holes in cooled cake and glaze.

Chocolate Kahlua Truffles
posted by diddelydi

Chocolate goes well with coffee. Kahlua is most likely the world's most popular coffee liqueur and adds a special flavor to these truffles.

12 ounces chocolate chips
4 egg yolks
1/3 cup Kahlua
2/3 cup unsalted butter
ground almonds
cocoa powder

Melt chocolate over simmering water. When melted, remove from heat and cool to room temperature. Add egg yolks, one at a time, stirring constantly until thoroughly blended. Mix in Kahlua and return to double boiler for 2 to 3 minutes, stirring constantly.

Pour mixture into the bowl of an electric mixer and beat in butter, one tablespoon at a time. Continue beating until mixture is light and airy. Cover with plastic wrap and refrigerate 4 to 5 hours or overnight. Make into 3/4 inch balls. Roll in cocoa or nuts. Refrigerate until used. Can be frozen

Frozen Kahlua Cake
posted by LinziePA

CAKE:
3/4 cup Butter -- softened
2 cups Sugar
3/4 cup Cocoa
4 Egg yolks
1 tsp. Baking soda
2 tbsp. Water -- cold
1/2 cup Coffee -- cold
1/2 cup Kahlua
1-1/3 cups Flour
2 tbsp. Vanilla
4 Egg whites -- beaten till stiff

GLAZE:
1 cup Powdered sugar
1/2 cup Kahlua
Whipped cream

Preheat oven to 325 degrees. Grease and flour a Bundt pan.

Cream butter and sugar. Add cocoa and egg yolks. Dissolve soda in water and combine with coffee and Kahlua; add to batter alternately with the flour. Add vanilla and fold in stiffly beaten egg whites. Pour batter in pan, remove air bubbles by tapping pan on countertop.

Bake for 1 hour at 325 degrees.

Combine glaze ingredients and pour over warm cake. Cover with foil and freeze. About 1 hour before serving, remove from freezer and ice with whipped cream.

Kahlua Banana Brunch Cake
posted by LinziePA

1 Cup Butter, Softened
1-1/2 Cups Sugar
3-1/2 Cups Flour
1 Cup Mashed Bananas (about 2)
1/2 Cup Kahlua Liqueur
4 Lg. Eggs
1/4 Cup Milk
1 Tbsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
3/4 Cup Flaked coconut
3/4 Cup Walnuts, chopped

Grease a 10"" tube pan. Preheat oven to 350 F.

Cream butter and sugar until fluffy. Beat in flour, 1/2 cup at a time, with remaining ingredients except coconut and nuts. Beat on medium speed 2 minutes. Fold in coconut and nuts. Turn into prepared pan.

Bake 45 to 50 minutes. Remove from oven, let stand 10 min. then invert onto cake rack. When cool, dust with powdered sugar or glaze with Kahlua and powdered sugar.

KAHLUA CREAMY FUDGE
posted by Maddymoo

Ingredients:
1 1/3 cup granulated sugar
1 (7 oz.) jar marshmallow creme
2/3 cup evaporated milk
1/4 cup butter
1/4 cup Kahlua
1/4 tsp. salt
2 cups semi-sweet chocolate pieces
1 cup milk chocolate pieces
2/3 cup chopped nuts
1 tsp. vanilla

Line 8-inch square baking pan with foil.

In 2-quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve, cut in squares.

Yield: about 2 3/4 lbs.

Kahlua-Cappuccino Tarts
posted by queenietwo

12 bought frozen tart shells, thawed (3 inch)
1 eggs
2 tbsp. Kahlua Liqueur
1 tbsp. sugar
1 cup milk
2 tsp. instant coffee granules
cinnamon

Arrange tart shells on a cookie sheet. Set aside. In a small bowl beat together eggs, Kahlua and sugar. In a small saucepan combine milk and coffee granules, heat over medium high heat for 2 to 3 minutes, until milk is steaming and tiny bubbles appear around edge of saucepan. Beat milk into eggs. Strain egg mixture through sieve into a pitcher. Carefully pour egg mixture into tart shells, filling evenly (tarts will be very full). Sprinkle each with a little cinnamon. Bake in a 350 degree oven for 20 to 25 minutes or until filling is set and tart shells are golden brown. Let cool before serving.

Mandarin Orange and Kahlua Desserts
posted by Twinkle30

8 oz. block cream cheese, softened
1/4 cup confectioners sugar
1 tsp. cinnamon
1/4 cup whipped cream 3 Tbsp. Kahlua coffee liqueur
2 11 oz. cans mandarin oranges, drained
semisweet chocolate shavings

Combine cream cheese, confectioners sugar, whipped cream, Kahlua and cinnamon in a food processor. Blend until smooth. Take mandarin oranges and divide into 8 equal parts and place on dessert plates, top with cream cheese mixture and garnish with chocolate shavings.
You may take a block of chocolate and use either a small knife or a potato peeler to shave off thin pieces

Kahlua-Pecan Brie
posted by donnac_montreal

3/4 cup chopped pecans
1/4 cup Kahlua
3 Tablespoons of Brown Sugar
1 (14-16 ounce) Brie

Mix Kahlua, pecans and brown sugar together.
Cut and discard rind from the top of the Brie.
Place Brie in ovenproof dish and spoon pecan mixture over the top. Bake in preheated 350 degree oven for 25 minutes. Serve with crackers and melba toast.

NOTE: Do not overbake or the Brie will totally melt. You want the Brie to maintain its shape but be soft enough to spoon onto the crackers.

Kahlua Colada Parfaits
posted by rosiewny

8 Macaroon cookies
1/2 c Kahlua
1 qt Vanilla ice cream
8 ts Rum
20 oz Crushed pineapple, in juice
well drained
1/4 c Shredded coconut, toasted

In each of 4 parfait glasses or 12oz wine glasses,
crumble 1 cookie.
Sprinkle each with 1 tbs Kahlua. Top with 1/4 cup ice cream in each glass, then spoon a layer of pineapple over ice cream
and sprinkle with 1 tsp rum. Repeat layers using remaining ingredients,
ending with ice cream and sprinkling toasted coconut over top. Serve immediately.

CHOCOLATE KAHLUA CUPS
posted by starshineeliz, reposted by chefly

4 oz kahlua or other coffee liqueur
24 shortbread cookies (e. g., lorna doones)
2 10. 5 oz bags of semisweet chocolate chips (ghiradelli's double chocolate work well)

Place paper or foil muffin cups in a muffin pan. In a small plastic container with lid, place shortbread cookies. Pour Kahlua over cookies. Close lid, turning containers so that as much Kahlua as possible soaks into the cookies.

Meanwhile, melt chocolate chips in a double boiler until smooth. Spoon half the chocolate into the muffin cups. Remove cookies from container and press into each cup. Spoon remaining chocolate to cover cookies. Refrigerate until hardened.

Makes 24 Kahlua Cups.