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

Kahlua Eggnog Pie
posted by rosiewny

1 baked 9-inch chocolate crumb shell (below)
1 env plus 1 tsp unflavored gelatin
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup Kailua
3 lg eggs -- separated
1 cup whipping cream
3/4 cup milk
candied fruit decoration if desired

chocolate crumb shell:
1 1/2 cups fine chocolate wafer crumbs
2 tablespoons sugar
1/3 cup melted butter


Bake and cool Chocolate Crumb Shell.
Stir together 2 tablespoons sugar, gelatin, salt and nutmeg in 2-quart saucepan. Beat egg yolks. Add milk and combine with dry  mixture. Cook over moderately low heat, stirring constantly, just
until mixture thickens. Do not allow to boil. Remove from heat, cool, and stir  in Kahlua.

Chill a few minutes. When mixture begins to thicken, beat egg  whites to fine foam.
Gradually beat in remaining 4 tablespoons sugar, making a meringue.
With same beater, beat cream stiff. Fold cream into  gelatin mixture,
then meringue. If necessary, chill a few minutes until  mixture mounds on a spoon.
Then turn into baked crust, and chill 4-5 hours or overnight.

At serving time, decorate with additional whipped cream  and candied fruit, if desired.
Makes 1 9-inch pie. 8 servings.

CHOCOLATE CRUMB SHELL:
Mix together fine chocolate wafer crumbs, sugar and melted butter.Press over bottom and up sides of lightly greased 9-inch pie pan (1 1/2-inches deep) minutes. Cool before filling.

Easy Mexican Kahlua Brownies
posted by M_Wolverine

Purchase 1 package - Brownie Mix
1 teaspoon cinnamon
2 tablespoons Kahlua
2 tablespoons Instant Expresso

Frosting
2 cups powdered sugar
2 tablespoons butter or cream cheese
4 tablepoons of cocoa
1 tablespoon Instant Expresso
2 tablespoons of Kahlua
Milk if needed
1/2 cup toasted sliced almonds

Add the teaspoon of cinnamon to the dry ingredients.

Use the 2 tablespoons of Kahlua as part of the liquid as called for in the Package instructions.

Stir the Instant Expresso into the liquid.

Make the brownies according to package instructions. Mix powdered sugar, butter, cocoa, expresso and Kahlua together to make a spreadable frosting. If too thick, all milk, a teaspoon at a time until of the right consistency.

When brownies are cool, ice with frosting and sprinkle toasted almonds on top. Let icing set and cut in squares to serve.

Chocolate Kahlua Trifle
posted by JMartinelli13

1 pan brownies (I used Betty Crocker Chocolate Fudge cake, baked in 13x9 pan)
1/4 cup kahlua or other liqueur ( I used Kahlua)
2 cups chocolate pudding (I used Jello Chocolate pudding)
4 cups whipped cream (I whipped mine with powdered sugar and a splash of vanilla)
2 cups heath bar -- crushed (I used grated Nestle's swirled chips, caramel/chocolate)

When brownies come from the oven, poke holes in full pan with fork. Pour Kalua over brownies, allow to soak. Cut into chunks. Mix heath crumbles into whipped cream.

Layer trifle bowl or alternative serving dish with chunks of brownie, chocolate pudding, and whipped cream. Serve immediately.

Individual ingredients can be prepared in advance and kept in refrigerator until ready to serve.

KAHLUAROONS:
posted by rosiewny
MAKES ABOUT 2 1/2 DOZEN

- 1 ( 7 oz) package shredded coconut
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 cup Kahlua
- 3 egg whites

In bowl, combine coconut, sugar and flour. Stir in Kahlua, using 2
forks, mix with tosing motion until all ingredeints are evenly
distributed. In small bowl, whisk egg whites until frothy. Stir into
coconut mixture. Drop by rounded tsps 1 1/2 inch apart onto greased
baking sheets. Bake at 325 degrees for 20-25 minutes or until firm.
Immediately transfer to wire rack and cool.

GreyStone Bakery Mocha Kahlua Brownies
posted by Redraspberrygirl
Serving Size: 16

Notes:
These brownies will appeal to your coffee lover. The Greystone Bakery has been known for their quality baked goods.

Ingredients:
8 oz. semi sweet chocolate
1/4 C. butter
3 eggs
1/2 C. sugar
1 Tbsp. instant coffee
1 Tbsp. hot water
1/2 C. flour
1/2 chopped walnuts
Frosting
2 oz. melted semisweet chocolate
1/2 C. butter
1 C. powdered sugar
1 Tbsp. Kahlua liqueur

Preparation:
Preheat oven to 350 degrees. Melt chocolate and butter over hot water in a double boiler. Remove from heat and let cool slightly. Beat eggs and sugar in small bowl of electric mixer until very light and lemon colored. Dissolve instant coffee in water and add to egg mixture. Blend at low speed. Fold in flour. Mix well at low speed. Stir in nuts by hand. Pour into buttered and floured 9-inch square pan. Bake for 20-25 minutes. Frost when cool.

Make frosting by melting the 2 ounces of chocolate over a double boiler. Cream the butter and powdered sugar together. Stir in the chocolate and Kahlua. Spread onto the cooled brownies. Let set in a cool place 30 minutes before serving.

KAHLUA

posted by nana55BC

2 dry oz 100% Columbian Instant coffee
4 cups white sugar
3 cups boiling water
1 vanilla bean, break in 3 pieces
26 oz Vodka (don't need the best)

Dissolve sugar & coffee in boiling water
Add bean and vodka
Leave covered for 48 hours, stir 2-3 times during that time.
remove beans, and bottle.

This make about 2 bottles, and just gets better as time passes, if you can keep your guests away from it!

Kahlua Mousse Torte

posted by Maddymoo

1 cup milk
2 tablespoons Khalua liqueur
1 package Chip's Ahoy chocolate chip cookies
2 packages Dream Whip topping, prepared as directed



Directions:
Combine milk and Khalua in a small bowl. Dip cookies in the milk mixture and then arrange them on the bottom of a 9 inch springform pan in a single layer.


When you have covered the bottom of the pan with cookies, top with a layer of Dream Whip. Continue with layers of dipped cookies and Dream Whip. End with Dream Whip layer.


Decorate the top with chocolate shavings or curls.


Refrigerate several hours or overnight. Remove from the springform to a fancy cake plate to serve.

Kahlua Cool Whip

posted by Bugzbunny

1/2 Tub Cool Whip® Topping
- 2 TBSP Kahlua or Coffe Liquer
- 1 Tsp. Vanilla extract
- 1 Tsp. Ground Cinnamon

If the Cool Whip® is frozen, thaw it out in the fridge until it can be stirred with ease and with no lumps. Add the rest of the ingredients and mix well. Put back into the fridge to let it set back up.

Another Famous Dave Recipe!

Kahlua Fudge Brownies
posted by cliw

1-1/2 cups flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
2/3 cup unsalted butter, softened
1 tablespoon vanilla extract
2 cups sugar
1/3 cup peanut oil
1/4 cup espresso powder
4 eggs
1 cup chopped pecans
1/4 cup Kahlua

Mix flour, baking cocoa, baking powder, baking soda and salt in a bowl. Heat the chocolate chips and butter in a saucepan over low heat until blended, stirring frequently. Remove from heat. Stir in vanilla. Combine sugar, peanut oil, espresso and eggs in a mixer bowl. Beat for 5 minutes, scraping bowl occasionally. Add chocolate mixture. Beat just until blended. Add flour mixture, beating just until blended. Stir in pecans. Preheat the oven to 375 degrees. Spoon the batter into a buttered 9x13-inch baking pan. Bake for 25 to 30 minutes or until the edges pull from the sides of the pan; do not overbake. Cool to lukewarm on wire rack or just enough to handle pan. Pour Kahlúa into a clean spray bottle. Spray the warm brownies with the Kahlua. Let stand until completely cool. To serve, cut into 3x4-inch brownies. Microwave just until warm. Split each bar into halves. Place the bottom half on a dessert plate and top with ice cream. Top with the remaining brownie half. Drizzle with warm fudge ice cream topping. Top with a dollop of whipped cream and fresh strawberries and/or raspberries. Yield: 10 to 12 servings

These recipes may be reproduced with the following credit:
Recipe(s) from FAMOUS DAVE'S BACKROADS & SIDESTREETS by Dave Anderson (The Mino-Giizhig Fund/Favorite Recipes Press; May 1999;).

Kahlua White Chocolate Valentine Cake
posted by Charli687

White Chocolate Ganache
1 3/4 cups whipping cream
3 1/2 ounces chopped white chocolate
1/4 teaspoon vanilla extract

Cake
2 ounces white chocolate
1/2 cup whipping cream
1 1/3 cups sifted cake flour
1/2 teaspoon baking powder
Salt
1/4 cup (4 tablespoons) unsalted butter room temperature
1 cup granulated sugar
1 whole egg
1 separated egg
6 tablespoons milk (at room temperature)

Kahlúa Syrup
3 tablespoons water
1 teaspoon instant coffee powder
1 teaspoon granulated sugar
1/4 cup Kahlúa

White Chocolate Ganache: Prepare ganache before mixing and baking cake to allow it to chill.

Ganache: In large bowl of electric mixer, combine cream and chocolate. Set over simmering water until chocolate is melted. Stir until smooth. Refrigerate at least 4-5 hours, stirring occasionally, until very thick. Add vanilla extract and beat until stiff.

Cake: In small bowl set over simmering water, melt chocolate and cream together. Stir until smooth. Set aside to cool completely.

In large bowl of electric mixer, beat batter until fluffy. Gradually beat in 3/4 cup sugar. Beat in whole egg and egg yolk until smooth. Stir in cooled chocolate. Alternately stir in dry ingredients and milk, beginning and ending with dry ingredients and blending thoroughly after each addition.

In small bowl, whisk egg white with dash of salt until soft peaks form. Whisk in remaining 1/4 cup sugar, beating until very thick and glossy and mixture falls from whisk in heavy ribbon. Gently fold egg white into batter. Pour batter into 8 or 9 inch heart shaped cake pan which has been lined with butter and floured wax paper. Bake on center shelf of oven at 350 degrees F about 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes.

Turn out of pan, if necessary, first trim any excess crust away from pan rim, and carefully peel away paper. Cool completely. Transfer cake to serving plate. Using wood pick, poke holes about 1 inch deep and at about 1 inch intervals in top of cake. Frost with white chocolate ganache.

Kahlua Syrup: In small saucepan, combine water, coffee powder and sugar. Stir over low heat to dissolve coffee and sugar. Bring to boil and pour into small bowl. Add Kahlúa and stir to blend. Cool.

Serves 6

Kahlua Scented Choc. Chip Bread Pudding w/Bourbon Orange Sauce
posted by Charli687

Ingredients:
10 large eggs
1 quart half and half
1 cup sugar
1 T. vanilla extract
1/4 cup Kahlua (coffee flavored liqueur)
1/4 tsp. cinnamon
1 cup chocolate chips
8 cups soft bread, cut into cubes (about 8 large soft buns)

Bourbon Sauce

Ingredients:
4 T. butter
2 cups confectioner's sugar
2 T. bourbon
juice and zest of 1 orange

Method:
In mixing bowl, whisk together eggs, half and half, sugar, vanilla, Kahlua, and cinnamon. Stir in chocolate chips and bread cubes. Allow bread to absorb egg mixture for 5 minutes. Pour into a greased 9"x13" baking pan. Cover loosely with foil. Bake in preheated 375 F oven for 45 minutes. Remove foil and bake an additional 10 minutes or until puffed and center is set. Cool slightly. Server warm with bourbon sauce on top.

Sauce:

Method:
Heat butter in small saucepan. Add confectioner's sugar, whisking until smooth. Off the heat, add the bourbon and orange juice and zest. Return to heat. Stir and cook on low for 2 more minutes until thickened slightly. Serve warm over bread pudding. Makes about 1 cup.

Kahlúa and Coffee Fudge

posted by Sassygrits

reposted by Sparty

1 (14-ounce) can sweetened condensed milk
1/4 cup Kahlúa
2 tablespoons instant coffee granules
1 (12-ounce) package semisweet chocolate morsels
1 cup chopped pecans
1/2 teaspoon vanilla extract

1. Line an 8-inch square baking pan with aluminum foil.
2. In a large, heavy-duty saucepan, combine condensed milk, Kahlúa, and coffee granules over medium heat. Bring to a simmer; cook two minutes, stirring constantly until mixture thickens slightly.
3. Remove from heat and stir in chocolate morsels until melted and smooth. Stir in pecans and vanilla.
4. Spread evenly into prepared baking pan. Refrigerate two hours. Remove from pan by lifting foil. Peel back foil and cut into squares to serve.

Kahlua Crunch Coconut Cake
(from Elaine Magee, The Recipe Doctor)
posted by msrecipe

1/2 cup semi-sweet chocolate chips
1/2 cup pecan pieces (or walnuts)
1 box (18.25 oz.) yellow cake mix (super moist type)
1 cup coffee-flavored liqueur
1/3 plus 1/4 cup fat-free half-and-half (low-fat milk can also be used)
1 large egg
1/2 cup egg substitute
1/2 to 2/3 cup shredded or flaked sweetened coconut

Preheat oven to 350 degrees. Coat the inside of a bundt pan well with canola cooking spray. Put chocolate chips and pecan pieces in a 2-cup measure, and toss to blend. Sprinkle mixture in the bottom of the bundt pan.
Put cake mix, liqueur, fat-free half-and-half, egg and egg-substitute in a large mixing bowl and beat on low speed for about 30 seconds. Scrape sides of bowl and beat on medium speed for 2 minutes. Scrape bowl occasionally.

Stir in coconut and pour cake batter into prepared pan. Bake until toothpick inserted in center comes out clean, about 40 to 50 minutes. Cool completely then invert the pan over your serving plate to release the cake and serve. Makes 16 servings.

Info per serving: 260 calories, 8 grams fat, and 6 Weight Watchers Points.

Coffee Liqueur - Faux Kahlua Recipe
posted by Twinkle30

4 c Water
1 1/2 c Instant coffee crystals
4 1/2 c vodka
8 c Sugar
2 Vanilla beans


Mix water, sugar and coffee crystals. Heat and stir until dissolved. Cool until room temperature. Add vodka. Pour mixture into 4 bottles. Cut vanilla bean in half lengthwise and drop half a bean into each bottle. Cap or cork.

After 2 weeks strain, remove bean and rebottle the liquer. Put into decorative bottles, this imitation Kahlua liqueur recipe makes a nice gift.




Irish Cream Liqueur - Faux Bailey's Recipe

3 Eggs
15 oz Canned Condensed milk (Eagle Brand)
1/2 pt Whipping cream
1/2 ts Coconut extract
3 tb Chocolate syrup
13 oz Scotch Whiskey, (mickey)

Combine all ingredients in a blended for 1 minute. Let stand over night. Bottle your Irish cream liquer the next day. No waiting time. **USE LIQUEUR WITHIN ONE MONTH OF MAKING

Kahlua Frosty

posted by Bugzbunny

1 cup Kahlua
1 pint vanilla ice cream
1 cup light cream
1/8 teaspoon almond extract
1 1/2 cups crushed ice


1. Combine first four ingredients in electric blender.
2. Add crushed ice. Blend on high speed until frothy.
3. Pour into chilled Champagne glasses