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

KAHLUA PIE
posted by recipefreak_OH

1 (9-inch) pie shell (baked)
4 egg yolks
1/2 c. sugar
2 (1 oz.) sq. semi-sweet chocolate
1/4 c. water
1 envelope unflavored Knox gelatine
1/4 c. cold water
1/4 c. kahlua
1 1/4 c. whipping cream, whipped
2 Tbsp. sugar
2 egg whites
chopped toasted almonds

Slightly beat egg yolks on top of a double boiler. Add
1/2 cup sugar. Place over simmering water. Cook and stir
until sugar is dissolved. Melt chocolate with 1/4 cup water in
a small saucepan. Stir melted chocolate into egg yolk.

Cook and stir until mixture thickens. Soften gelatin in 1/4 cup
cold water. Add to thickened chocolate mixture. Stir well.
Remove from heat. Add kahlua. Place pan with mixture into a
bowl of ice water to cool. In a small bowl, beat egg whites
until stiff. When chocolate mixture is thickened, fold half of
whipped cream and then fold in stiffly beaten egg whites.
Refrigerate remaining whipped cream. Turn chocolate mixture
into pie shell. Chill. Top with remaining whipped cream and
almonds.

In the top of a double boiler, over hot, not boiling
water, stir together milk and marshmallows until marshmallows
are melted. Add the chocolate, stirring until chocolate is
melted and mixture is blended. Allow to cool for about 1 hour
in the refrigerator Beat cream with liqueur until stiff. Beat
in cooled chocolate mixture until blended.

Spoon into Chocolate Cookie Crumb Crust and refrigerate until firm. Decorate
top with chocolate leaves and peaks of whipped cream. Serves 8.

2 (1 oz.) sq. semi-sweet
chocolate
2 tsp. instant coffee granules
2 Tbsp. Kahlua liqueur
1 (3 3/8 oz.) pkg. instant
vanilla pudding
1 c. milk
1 (8 oz.) Cool Whip
9-inch pie shell, baked or
cookie shell

Melt chocolate in microwave; add coffee and Kahlua.
Cool. Combine milk and pudding mix. Fold in chocolate mixture
and Cool Whip. Spoon into pie shell and freeze.

1 1/2 c. chocolate cookie
crumbs
1/3 c. melted butter
12 oz. chocolate chips
1/4 c. sugar
1/4 c. Kahlua
4 eggs, separated
1 c. cream
2 c. cream
1/4 c. sugar
chocolate for shaving

Mix together the crumbs and butter and press into a
10-inch pie plate. Chill. Melt the chips with the sugar and
Kahlua and beat in the yolks. Beat the whites stiff
and fold in. Beat 1 cup cream and fold in. Pour into crust.
Beat the 2 cups of cream with the 1/4 cup sugar and heap on top
of the pie. Top with lots of shaved chocolate and chill.
Serves 8 to 10.

1 c. cream filled chocolate cookies
2 Tbsp. butter, melted
24 large marshmallows
1/2 c. cold milk
1/8 tsp. salt
1/3 c. (3 oz.) Kahlua
1 c. whipping cream
Baker's solid semi-sweet chocolate (for curls)

Combine cookie crumbs and butter in an 8-inch pie pan.
Mix well and press firmly in an even layer over bottom and
sides of pan to form crust. Place in freezer until firm.
Meanwhile, melt marshmallows with milk and salt over hot water.
Cool until mixture will mound on a spoon. Stir in Kahlua.
Beat cream stiff and fold into marshmallow mixture. Chill 30
minutes. Turn into chilled crust and freeze firm. Before
serving, arrange a circle of chocolate curls into center of
pie. Makes one 8-inch pie.

Kahlua Gingerbread Cutouts

LinziePA

Makes about 24

1/2 cup shortening
1/4 cup butter, softened
1/2 cup light brown sugar
1 large egg
1/4 cup molasses
2 tablespoons Kahlua
2-1/4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 350 F. Cream shortening, butter and sugars together. Beat in egg until fluffy. Stir in molasses and Kahlua. Sift together flour, soda, salt, and spices. Mix well into creamed mixture. Divide dough into fourths. Cover and chill 2 hours. On well-floured board, roll out each portion of dough to 3/8" thickness, keeping the other dough refrigerated until use. Cut with cookie cutters and place on lightly greased cookie sheet. Bake about 8 minutes. Let cool one minute then remove to wire rack to cool completely. Decorate with Kahlua Frosting.

Kahlua Frosting:
1 pound powdered sugar
1/4 cup Kahlua
3 tablespoons shortening
3 tablespoons butter, softened
2 teaspoons light corn syrup
food coloring

In a large bowl mix all ingredients, except for food coloring, until smooth. If you want to use different colors for your decorating, divide the frosting and tint each portion with food coloring, as desired. Decorate cookies using a pastry bag and decorators tips.

If you want a spreadable frosting, use an additional 1 to 2 tablespoons of Kahlua in the recipe.

Kahlua Chocolate Chunk Cookies
by Rachael Ray and Mom
posted by salsarose

1 package dry chocolate chip cookie mix, 1 pound 1 1/2 ounces, found on baking aisle
7 tablespoons softened butter
1 large egg, beaten
4 tablespoons Kahlua or other coffee liqueur
3 tablespoons instant espresso or instant coffee crystals
1 tablespoon ground coffee beans
1 cup bittersweet chocolate chunks (recommended: Ghiradelli brand)
4 ounces walnut pieces

Preheat oven to 375 degrees F.
Place racks in center of oven. In a mixing bowl, make a well in the center of dry chocolate chip cookie mix. Add softened butter, egg, Kahlua, instant coffee and ground coffee, chocolate chunks and walnuts. Mix well to combine all ingredients into cookie dough. Scoop with a small scoop or by heaping tablespoons and drop cookies 2 inches apart on ungreased nonstick cookie sheet or sheets lined with parchment paper. Bake cookies in batches 9 to 11 minutes or until crisp and browned at edges. Transfer to wire rack to cool and serve

Kahlua Bundt Cake
posted by HDMac_WA

1 (18 ounces) box fudge cake mix , pudding in the mix type
1 (3.5 ounces) box chocolate pudding
2 1/2 cups chocolate chips (Guittard is the best)
1 pint sour cream
4 eggs
1/2 cup Kahlua
1/4 cup vegetable oil

1. Mix all together in order given till well mixed.
2. Pour into greased Bundt pan.
3. Bake at 340 350 degrees for 50-60 minute Best if slightly underdone.
4. You'll get raves.
5. You can melt the chocolate chips in the Kailua in the microwave, then stir into cake mix if you don't like having whole chips in the cake.
* You may also use more Kahlua, up to 1/3 cup more.

1 cake
1 hours 15 minutes ( 15 mins prep time, 1 hours cook time )

Kahlua Baked Ham

posted by Danswife_OR

10 lb. precooked ham
3/4 c. brown sugar
3 Tbsp. Kahlua
1/2 c. Kahlua
2 Tbsp. dry mustard
whole cloves
Place ham in roasting pan, fat side up. Roast in 300º F oven, 18 minutes per lb. During last hour, trim rind and stud fat with cloves. Sprinkle with brown sugar and then 3 TBSP> Kahlua. Pour 1/2 c. Kahlua mixed with mustard into bottom of pan. Baste with pan syrup.

I did not use a 10 lb. ham. I think you could use this on any ham of any size. Just follow the baking directions of the ham you choose and do this in the last hour.

Kahlua Cheese cake
Serves 12 to 14
posted by salsarose

Chocolate crumb crust (recipe follows)
11/2 cups semi sweet chocolate pieces
¼ cup kahlua
2 tblespoons butter,
2 large eggs beaten
1/3 cup granulated sugar, ¼ teaspoon salt 1 cup sour cream
2 (8ounce) packages cream cheese, softened, cut in pieces
whipped cream and chocolate leaves (optional)

Prepare chocolate crumb crust. Preheat oven to 350 degrees. In small saucepan, over medium heat, melt chocolate with kahlua and butter, stir until smooth. Set aside.

In a bowl combine eggs, sugar and salt. Add sour cream; blend well. Add cream cheese to egg mixture, beat until smooth. Gradually blend in chocolate mixture. Turn into prepared crust. Bake 40 minutes or until filling is barely set in center. Remove from oven and let stand at room temperature for 1 hour. Then refrigerate several hours or overnight. Garnish if desired.

Chocolate Crumb Crust
Combine 11/3 cups chocolate wafer crumbs. ¼ cup softened butter, and 1 tablespoon granulated sugar. Press firmly into bottom of 9 inch spring form pan.

KAHLUA CARAMEL POPCORN

posted by Chefly

2 qts. popped corn

1 c. granulated sugar

1/2 c. Kahlua

2 tbsp. cider vinegar

3 tbsp. butter

3/4 c. cashews or 1/3 c. chopped candied cherries

In a shallow pan, keep popped corn warm in low oven. Bring sugar, Kahlua and vinegar to boil, stirring until sugar dissolves. Add butter, Insert candy thermometer; bring to hard crack stage (300 degrees). Pour over warm corn; stir to coat evenly. Add nuts or cherries. Cool. Store in airtight container in cool, dark place (up to several weeks). Makes about 2 quarts.

White Chocolate Bread Pudding with White Chocolate Kahlua Sauce
posted by kytraveler         reposted by zakons
This is a recipe that was first invented by a restaurant in New Orleans.

Ingredients:

6 cups day old French bread, cubed
4 cups heavy cream
1 cup milk
1/2 cup sugar
8 oz. white chocolate
2 whole eggs
5 egg yolks

Preparation:

1. Preheat oven to 350 degrees. Place cubed French bread in large casserole dish and toast bread in oven for 15 minutes. Remove from oven.

2. Place heavy cream, milk and sugar in a medium sauce pan and heat just until the boiling point. Remove from stove, add white chocolate and stir until chocolate has melted.

3. Whip together whole eggs and egg yolks. Add to cream mixture and whip until incorporated. Pour mixture over toasted French bread and allow to soak for 20 minutes. Place in oven and bake 35 minutes covered. Uncover and bake for an additional 15 minutes.

4. Top each serving with Kahlua Sauce. (Recipe Below)

Kahlua Sauce

1 cup heavy cream
4 oz. white chocolate
1/4 cup Kahlua

1. Bring heavy cream and Kahlua to a simmer in a small saucepot for 3-5 minutes.

2. Remove from stove and add chocolate and allow to sit until the chocolate is melted. Stir until smooth.

Yields 12 –15 servings.

I added a touch of salt and vanilla to the pudding to enhance the flavor. I doubled the amount of Kahula to the sauce as well as a touch of salt and vanilla. Even when I use a recipe, I will make additions based on my taste.
I would like to recommend that you do follow the instructions about letting the pudding set and soak before putting it in the oven.

Homemade Kahlua

posted by Depo

3 cups water
3 cups sugar
3 1/2 Tbsp. instant coffee
4 tsp. vanilla
1 quart vodka
Simmer together water,sugar and coffee.Cook one hour.Cool,then add vanilla and vodka.Place in a covered container and let sit for 30 days.Shake occasionally to prevent crystallization.

Praline Kahlua Brie with Gingersnaps and Pears
posted by krrispy

~1 13-15 oz. Brie cheese round (Baby Brie)
~1/2 Cup Pecans, toasted and coarsely chopped
~2 Tab. Kahlua (Coffee Flavored Liqueur)
~2 Tab. Brown Sugar

Remove packaging and then slice rind from top of cheese round and place on an oven or microwave safe plate or dish.

Combine pecans, Kahlua, and brown sugar. Spread over the top of cheese. Bake at 350 degrees for 3-5 minutes or just until soft or microwave on High for 30-60 seconds, just until soft, but not melting.

Serve warm or at room temperature with gingersnaps and slices of red and green pears or apples.

Kahlua Fantasy Chocolate Cheesecake
Yield: 12 servings
posted by Maybrie

1 1/3 c chocolate wafer crumbs
1/4 c softened butter
1 tb granulated sugar.

1 1/2 c semi-sweet chocolate chips
1/4 c Kahlua
2 tb butter
2 each large eggs
1/3 c sugar
1 c sour cream
16 oz cream cheese

Prepare crust. Press firmly in bottom of 9" springform pan.
Preheat oven 350. In small saucepan melt chocolate over medium heat
with Kahlua and butter. Stir until smooth. Set aside. In
bowl combine eggs and sugar. Add sour cream and blend well.
Add cream cheese to egg mixture; beat until smooth. Gradually
blend in chocolate mixture. Turn into prepared crust. Bake 40
minutes or until filling is barely set in center. Remove from
oven and let stand at room temperature 1 hour. Then refrig. several
hours or overnight.

KAHLUA COFFEE CAKE (OR MUFFINS)
posted by salsarose

1 package yellow cake mix
1 3oz instant vanilla pudding
4 eggs
1 cup sour cream
1 cup vegetable oil
1 cup chopped pecans
1 cup brown sugar
3/4 cup kahlua

In small bowl combine pecan, brown sugar and kalhua. Let sit
until needed. In large bowl combine yellow cake mix, vanilla
pudding and add in one egg at a time, mixing well. Then add sour
cream and oil. Beat for several minutes on medium speed, then
add your pecan mixture. Pour into a very, very well greased
muffin pan or bundt pan. Bake muffins at 350 for 15-20 minutes
or bundt pan at 350 for 45-60 minutes or toothpick tests done.
Makes just less than 2 dozen muffins or 1 bundt. Can freeze,
stays very moist.