Using ingredient instant coffee crystals

Amaretto Coffee

• 1 dessert topping
• 350 ml warm water
• 80 ml amaretto
• 5 gr instant coffee crystals

Cappuccino Mix

• 260 gr instant chocolate drink mix
• 240 ml instant coffee creamer
• 160 gr instant coffee crystals
• 100 gr sugar
• 1 gr cinnamon
• 1 gr nutmeg

Chocolate Buttermilk Cake

• 10 sugar until stiff
• 10 powdered sugar
• 9 cake pans
• 3 round
• 3 eggs
• 700 ml cream (heavy)
• 525 ml sour cream (thick)
• 525 ml buttermilk
• 450 gr sweet butter
• 450 gr sugar

Chocolate Coffee Coconut Pie

• 9 pastry shell
• 3 egg yolks (slightly beaten)
• 1 lowfat milk
• 250 gr sugar
• 240 ml lightcoconut milk (canned)
• 95 gr unsweetened chocolate up (cut)
• 24 gr cornstarch
• 20 gr coconut
• 14 gr butter up (cut)
• 4 gr vanilla

Chocolate Sin Raspberry Truffle Brownies

• 2 eggs
• 3/8 seedless raspberry (red)
• 650 gr semisweet chocolate chips
• 170 gr brown sugar
• 110 gr margarine
• 95 gr all purpose flour
• 50 gr powdered sugar
• 30 ml water
• 5 gr instant coffee crystals
• 4 gr shortening

Chocolate Sin Raspberry Truffle Brownies

• 2 eggs
• 3/8 seedless raspberry (red)
• 650 gr semisweet chocolate chips
• 170 gr brown sugar
• 110 gr margarine
• 95 gr all purpose flour
• 50 gr powdered sugar
• 30 ml water
• 5 gr instant coffee crystals
• 4 gr shortening

Currant-nut Coffee Bread

• 1 1/2 loaf
• 1 egg
• 375 gr bread flour
• 240 ml water
• 55 gr currants
• 40 gr brown sugar
• 40 gr almonds (toasted chopped)
• 16 ml applesauce
• 7 gr instant coffee crystals
• 6 gr yeast

Hazelnut Cappucino Torte

• 5 eggs
• 1 recipe mocha cream
• 350 ml whipping cream
• 230 ml milk chocolate (pieces)
• 230 gr semisweet chocolate up (cut)
• 120 gr hazelnuts (toasted)
• 65 gr flour
• 60 ml coffee liqueur
• 50 gr sugar
• 30 gr instant coffee crystals

Irish Coffee

• 1 dessert topping
• 350 ml warm water
• 60 ml irish whiskey
• 5 gr instant coffee crystals

Irish Coffee 2

• 350 ml warm water
• 60 ml irish whiskey
• 16 gr instant coffee crystals

Judith Olney's Chocolate Buttermilk Cake

• 10 sugar
• 10 sugar until
• 10 powdered sugar
• 9 cake pans
• 3 round
• 3 eggs
• 5/8 frostin
• 3/8 filling
• 700 ml cream (heavy)
• 525 ml sour cream (thick)

Kahlua Mousse Bownies

• 6 eggs
• 1/4 kahlua
• 400 gr sugar
• 230 gr butter
• 140 gr pecans
• 95 gr shortening
• 95 gr sifted cake flour
• 95 gr unsweetened chocolate
• 60 gr seni-sweet chocolate
• 5 gr instant coffee crystals

Kahlua Mousse Brownies

• 350 degree oven
• 6 eggs
• 1/4 kahlua
• 400 gr sugar
• 260 gr pecans
• 230 gr butter
• 95 gr shortening
• 95 gr sifted cake flour
• 95 gr unsweetened chocolate
• 60 gr seni-sweet chocolate

Mocha Coffee

• 260 gr chocolate (hot)
• 240 gr instant coffee crystals
• 240 ml non-dairy creamer
• 100 gr sugar

Mocha Nut Rounds

• 1 egg
• 170 gr butter
• 160 gr milk chocolate chips
• 160 gr all purpose flour
• 130 gr granulated sugar
• 55 gr semisweet chocolate
• 12 gr shortening
• 10 gr instant coffee crystals
• 4 gr vanilla extract
• 2 ml water

Mocha Truffle Cookies

• 350 degree oven
• 65 mg sodium per cookie
• 22 carbohydrate
• 14 mg cholesterol
• 6 fat
• 2 protein
• 2 eggs
• fiber
• 350 gr semisweet chocolate (pieces)
• 260 gr chocolate (pieces)

Passover Dark Chocolate Nut Cake

• 12 eggs
• 350 gr semisweet chocolate (pieces)
• 250 gr almonds (very finely chopped)
• 180 gr sugar
• 95 gr unsweetened chocolate
• 45 ml dairy sour cream
• 16 ml water (hot)
• 5 gr butter
• 3 gr pure vanilla
• 2 gr instant coffee crystals

Raspberry Truffle Brownies

• 2 eggs
• 1 filling
• 350 gr semisweet chocolate chips
• 170 gr brown sugar
• 230 ml cream cheese
• 110 gr butter
• 110 gr seedless raspberry jam (red)
• 95 gr flour
• 50 gr confectioners sugar
• 30 ml water

Toasted Coconut Layer Cake

• 4 eggs
• 400 gr sugar
• 375 gr confectioners sugar
• 325 gr all purpose flour
• 240 ml buttermilk
• 220 gr butter
• 160 gr coconut
• 230 ml cream cheese
• 55 gr butter
• 30 gr instant coffee crystals