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

Kahlua, cream cheese & Angelfood Cake

posted by OLIVIASMOM

"I was at a loss of what to do with my angel foodcake bar ...so this is what I ended up with."

8 oz. cream cheese
2 tbs. sour cream
3/4 c. sugarmix well set aside.
1/4 c. strong coffee
1/4 c. kahlua
1tbls. sugar
mix and set aside
cut the angel foos cake bar in 3 layers. Put first layer on serving plate, pour some coffee mixture over until saturated, then spread some creamcheese then top with cake then repeat. chill for 1 hour. on The top layer I poured the new pourable chocolate frosting over it.

Double Kahlua Vanilla Créme Iced Coffee
posted by rosiewny

For a special weekend afternoon treat, make "striped" coffee ice cubes. Fill each ice cube niche with a teaspoon or two of Kahlua coffee flavored liqueur and freeze. Once frozen, top off the tray with coffee mixed with cream or milk for a two-toned ice cube sure to impress your guests.

Ingredients
1 tray coffee ice cubes
4 ounces Kahlua coffee flavored liqueur (optional)
4 cups Millstone Kahlua Vanilla Créme coffee


Instructions
Fill a pitcher or individual serving glasses with coffee ice cubes. Pour in Kahlua, followed by Kahlua Vanilla Créme coffee.

Serves four

Frozen Chocolate Mousse Squares
posted by DorothyR_in_Malibu

Prep Time: 15 min
Total Time: 6 hr 15 min
Makes: 16 servings, 1 square each

12 OREO Chocolate Sandwich Cookies, crushed
1/4 cup (1/2 stick) butter or margarine, melted
2 containers (8 oz. each) PHILADELPHIA Cream Cheese Spread
1 can (14 oz.) sweetened condensed milk
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1 cup thawed COOL WHIP Whipped Topping

MIX crushed cookies and the butter in foil-lined 9-inch square pan. Press firmly onto bottom of pan to form crust.

BEAT cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, mixing well after each addition. Blend in chocolate. Gently stir in whipped topping. Spoon over crust; cover.

FREEZE at least 6 hours or overnight. Remove from freezer 15 min. before serving to soften slightly. Cut into 16 squares to serve. Store leftover dessert in freezer.

CHOCOLATE KAHLUA FONDUE

posted by Twinkle30

4 ounces semisweet chocolate
1 cup half and half
3/4 cup sugar
*1/8 cup Kahlua (or more to taste)*
1 teaspoon vanilla extract

Melt chocolate over hot water in a saucepan. Stir
in half and half and blend thoroughly. Add sugar
and Kahlua, cooking til slightly thickened. Remove
from heat and stir in vanilla. Pour into fondue pot
and serve with dippers.

*Strong brewed coffee can be substituted for the Kahlua.*

Banana Mudslide

posted by salsarose

1 and 1/4-ounce Vodka

1 ounce Kahlua

2 ounces Irish Cream

1 banana

Ice, crushed



Combine all of the ingredients and a scoop of crushed ice in a blender container and process until smooth. Serve in a hurricane glass and float the straw with more Kahlua.

Kahlua Popsicles
posted by Wldtxrose

2 cups brewed espresso
1/3 cup chocolate syrup
6 Tablespoons sugar
1/4 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 cup whole or low-fat milk
2 Tablespoons Kahlua

Combine the espresso, chocolate syrup, sugar, cinnamon, vanilla, milk and Kahlua in a bowl and mix well. Pour into 8 popsicle molds. Freeze for 6 to 8 hours or until solid.

Makes 8 popsicles

Mojito Popsicles

1/4 cup lime juice
1/2 cup sugar
2 Cups water
5 Tablespoons light rum
3 large mint sprigs, coarsely chopped

Combine the lime juice, sugar, water and rum in a bowl and stir until sugar is dissolved. Stir in the mint. Pour into 4 popsicle molds. Freeze until solid.

Makes 4 popsicles

Margarita Popsicles

3/4 cup sugar
3/4 cup freshly squeezed lime juice
1/2 cup water
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons fresly squeezed orange juice
2 Tablespoons tequila
2 Tablespoons orange liqueur
1 lime wedge
Kosher salt for garnish
Grated lime zest for garnish

Combine the sugar, lime juice, water, lemon juice and orange juice in a small saucepan. Cook over medium heat until sugar is dissolved, stirring constantly. Remove from the heat and let stand until cool. Pour into a blender container. Add the tequila, orange liqueur and lime wedge. Process until smooth. Pour into popsicle molds and cover with foil. Freeze overnight or until solid. Remove from the mold and roll in salt and lime zest.

Makes 6 popsicles

Sangria on a Stick
posted by cjintexas

1/3 cup sugar
1/4 teaspoon ground ginger
Zest of 1/2 lime
3 cups fresh pineapple chunks (about 1 pound)
2 dried star anise pods
1 1/2 tablespoons white rum
Juice of 2 to 3 oranges (2/3 cup)
2 1/2 cups dry white wine

Heat a nonstick skillet over medium-high heat. In a medium bowl, combine the sugar, ginger and lime zest. Add the pineapple and toss.

Scrape the pineapple into the skillet, add the star anise and cook, without stirring, until the pineapple caramelizes, 5 minutes. Stir in the rum and let the alcohol burn off, about 3 minutes. Remove from the heat and stir in the orange juice, scrapping the bottom of the pan; let cool.

Discard the anise. Puree the fruit mixture in a blender. Stir in the white wine and pour the mixture into ice-pop molds. Freeze until solid - about 4 hours. Makes 12 pops.

Frozen Rocky Road
posted by September_Sue

Source: Better Homes and Gardens Magazine...Winning Recipe section
Submitted by: Minnie Boswell, Dallas TX
± late 70s, early 80s

3/4 c milk
1/4 c sugar
1 square unsweetened chocolate, broken up
1 tsp unflavored gelatin
1 Tbsp cold water
1/4 c coffee liqueur
1 cup whipping cream
1 cup miniature marshmallows
1/2 c chopped walnuts or pecans

In small saucepan combine milk, sugar and chocolate. Bring to boil over low heat, stirring constantly (flecks of chocolate will be visible and that's ok).

Meanwhile, soften gelatin in cold water; stir in gelatin mixture into chocolate mixture till gelatin is dissolved. Cool. Stir in liqueur. Chill till partially set.

Whip cream just until it mounds; fold into chocolate mixture along with marshmallows and nuts. Pour into 8x8" pan. Freeze firm.

To serve, let stand 10 minutes; cut into squares.

8 servings

Kahlua Mousse Cheesecake

Crust:

1 cup of chocolate cookie crumbs

1/4 cup melted butter

Combine crumbs and melted butter and press into bottom of a 9-inch springform pan. Chill.

Filling:

1 envelope unflavored gelatin

1/2 cup cold water

3 (8-ounce) pkgs. cream cheese, softened

1 cup of sugar

1 can of evaporated milk

1 tsp. lemon juice

1/2 cup Kahlua

1 tsp. vanilla

3/4 cup heavy whipping cream, whipped

In a small saucepan sprinkle gelatin over cold water. Let stand one minute. Stir over low heat until completely dissolved. Set aside.

In a large bowl, beat cream cheese and sugar together until fluffy. Add evaporated milk and lemon juice while mixing. Beat again until very fluffy. Gradually beat in gelatin mix, Kahlua and vanilla. Fold in vanilla and pour into crust. Chill at least 8 hours.

Kahlua Smoothie

1 pint vanilla ice cream

1/3 cup creme de cacao

1/3 cup Kahlua

Combine ingredients in blender and process until smooth. Serve after dinner.

Dirty Banana
posted by chefly

1 medium-large banana, sliced and frozen
2 oz. dark rum
1/2 oz. Tia Maria (or Kahlua)
2 oz. half-and-half (soy milk worked)
Ground Allspice

Combine all ingredients in a blender and blend until smooth. Garnish with ground allspice. Serves 1.

Cappuccino Pudding Shots
posted by dessert1st

1 box instant French Vanilla Pudding
¾ c milk
½ c kahlua
¼ c buttershots (butterscoth schnapps)
1 c. cool whip

Whisk together pudding mix & milk. Add kahlua & buttershots. Stir in cool whip. Pour into disposable shot glasses & freeze.

Pudding shots also work well as coffee creamer for an after dinner treat.

* I mix mine in a large 4c. measuring cup. Pours into shot glasses with no mess.