Chocolate Covered Strawberries

RECIPE # 23

Chocolate Covered Strawberries

INGREDIENTS:

16 ounces chocolate chips or chopped baking chocolate

2 tablespoons vegetable shortening

1 pound fresh whole strawberries, preferably with stems

DIRECTIONS:

Melt chocolate and shortening together in a double boiler or over hot water stirring until melted. Remove mixture from heat and let cool down until warm. Dip each strawberry in the warm chocolate and place on a baking sheet lined with waxed paper or aluminum foil. Option: If your strawberries don't have stems, place a toothpick into the stem area making them easier to handle.

Chocolate Covered Strawberries

IRISH FLAVORED COFFEE CREAMER

RECIPE # 22


IRISH FLAVORED COFFEE CREAMER

INGREDIENTS:

1 package butter mints, crushed
2 cups instant chocolate malted milk mix
1/2 cup instant chocolate milk mix


DIRECTIONS:

Place all the ingredients into the blender or food processor, and whir until finely ground.
Store in an airtight container.
2 cups powdered nondairy creamer

Use as you please to lighten, sweeten, and give your coffee the delicious flavor of Irish
Cream!


IRISH FLAVORED COFFEE CREAMER

TOFFEE CAFE

RECIPE # 21


TOFFEE CAFE

INGREDIENTS:

2/3 cup instant coffee granules
1 cup each powdered nondairy creamer, and packed dark brown sugar


DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 2-3 tsp. into 6oz. boiling water.

TOFFEE CAFE

CAFE COCO-MINT

RECIPE # 20


CAFE COCO-MINT

INGREDIENTS:

1 1/2 cups powdered nondairy creamer
1 cup sugar
1/2 cup each instant coffee granules, and unsweetened cocoa
a dash of salt
6 crushed starlight mint candies


DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 2-3 tbs. into 6oz. boiling water.

CAFE COCO-MINT

CINN-MOCHA-SATION!!

RECIPE # 19


CINN-MOCHA-SATION!!

INGREDIENTS:


1 cup powdered nondairy creamer
3/4 cup sugar
2/3 cup powdered dry milk
1/2 cup unsweetened cocoa
1/3 cup instant coffee granules
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. each salt, and nutmeg


DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 1/4 cup into 3/4 cup boiling water.


CINN-MOCHA-SATION!!

GOOD NIGHT CAFE

RECIPE # 18

GOOD NIGHT CAFE

INGREDIENTS:

2/3 cup powdered nondairy creamer

1/3 cup instant coffee granules

1/3 cup sugar

1 tsp. ground cardamom

1/2 tsp. cinnamon

1/8 tsp. nutmeg

DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store in an air tight container. Mix 1 tbs. into 8oz. boiling water.

GOOD NIGHT CAFE

CINNFULLY ORANGE CAFE

RECIPE # 17


CINNFULLY ORANGE CAFE

INGREDIENTS:

1/3 cup instant coffee granules
1 1/2 tsp. grated orange peel
1/2 tsp. each vanilla powder, and cinnamon


DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 1 tbs. into 6 oz. boiling water.


CINNFULLY ORANGE CAFE

ORANGE MOCHA CAFE

RECIPE # 16

ORANGE MOCHA CAFE

INGREDIENTS:

1/3 cup instant coffee granules
1/2 cup each unsweetened cocoa, and powdered nondairy creamer
2 tsp. dried orange peel
1 tsp. cinnamon


DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 1 tbs. into 6oz. boiling water.


ORANGE MOCHA CAFE

SWISS MOCHA CAFE

RECIPE # 15


SWISS MOCHA CAFE

INGREDIENTS:

1/2 cup powdered nondairy creamer
2 tbs. each instant coffee granules, and unsweetened cocoa


DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 2 tbs. into 8oz. boiling water.


SWISS MOCHA CAFE

CAFE SPICED VIENNESE

RECIPE # 14


CAFE SPICED VIENNESE

INGREDIENTS:


2/3 cup each instant coffee granules, and sugar
3/4 cup powdered nondairy creamer
1/2 tsp. cinnamon
1/8 tsp. nutmeg


DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 4 tsp. into 8oz. boiling water.


CAFE SPICED VIENNESE

VIENNA CAFE

RECIPE # 13

VIENNA CAFE

INGREDIENTS:

1/2 cup instant coffee granules

2/3 cup each sugar, and powdered nondairy creamer

1/2 tsp. cinnamon

DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store in an air tight container. Mix 2 tsp. per 1 cup boiling water.

VIENNA CAFE

MOCHACHINO

RECIPE # 12


MOCHACHINO

INGREDIENTS:

1 cup powdered nondairy creamer
1 cup instant chocolate drink mix
2/3 cup instant coffee granules
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg


DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 3 tbs. into 6oz. boiling water.


MOCHACHINO

CAFE MOCHA

RECIPE # 11


CAFE MOCHA

INGREDIENTS:

1 1/2 cups instant coffee granules
1/4 cup each unsweetened cocoa, and powdered nondairy creamer
6 tbs. confectionary sugar


DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 1-2 tbs. into 3/4 cup boiling water.


CAFE MOCHA

CAFE CAPPUCINO

RECIPE # 10


CAFE CAPPUCINO

INGREDIENTS:

1/2 cup instant coffee granules
3/4 cup sugar
1 cup powdered nondairy creamer
1/2 tsp. dry grated orange rind


DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an n air tight container.
Mix 2 tbs. into 1 cup of boiling water.


CAFE CAPPUCINO

SUGAR-FREE LOW-FAT COCOA TREAT

RECIPE # 9

SUGAR-FREE LOW-FAT COCOA TREAT

INGREDIENTS:

3/4 cup unsweetened cocoa

1/2 tsp. salt

1 quart powdered non-fat dry milk

Your favorite sugar substitute equal to 1 1/2 cups sugar

DIRECTIONS:

Mix it up and get ready to sit down to a steamy, creamy cup of guilt free cocoa! Just use 2 tablespoons of mix to 6 ounces of hot water, in your favorite mug, of course! Why not garnish with a cinnamon stick, or a sprinkling of cinnamon powder. One mug of this delight contains only 49 calories! Hmmmmm....Maybe I'll have a second cup!

SUGAR-FREE LOW-FAT COCOA TREAT

MEXICAN COCOA OLE'!

RECIPE # 8

MEXICAN COCOA OLE'!

INGREDIENTS:

1/3 cup light brown sugar

3/4 tsp. cinnamon
1 1/2 tsp. vanilla powder (See recipe for Hot White Chocolate!)

1/4 cup unsweetened cocoa

2 1/2 cups powdered dry milk

DIRECTION:

Mix it up and store. When you're ready for a little south of the border, boil 3 cups of water, add the mix, stir it up, and FIESTA!!! Garnish with cinnamon sticks and dollop of whipped cream!!

MEXICAN COCOA OLE'!

HOT WHITE CHOCOLATE

RECIPE # 7


HOT WHITE CHOCOLATE

INGREDIENTS:

3 cups powdered dry milk
2 tsp. vanilla powder (This is a product used in place of vanilla extract. It is available in
most gourmet food stores or bakers' supply shops).
2 tsp. grated orange zest
2 cups of white chocolate chips


DIRECTION:

Whir all ingredients in blender only until finely ground! Again, do it in two batches, and
don't over grind or it will clump up in the blender. Use 3 heaping tablespoons per mug of
hot water. This is particularly satisfying with a cinnamon stick as a stirrer


HOT WHITE CHOCOLATE

HOT COCOA MIX

RECIPE # 6


HOT COCOA MIX

INGREDIENTS:

3 cups powdered dry milk
1/2 cup unsweetened cocoa, the better the quality, the better the cup of cocoa!
3/4 cup sugar
1 dash of salt


DIRECTION:

Again, it's as easy as stir and store! Use 3 heaping tablespoons per mug of hot water!


HOT COCOA MIX

MALTED HOT CHOCOLATE

RECIPE # 5


MALTED HOT CHOCOLATE

INGREDIENTS:

3 1/2 ounces of malted milk powder
5 1/2 ounces of powdered non-dairy creamer
1 pound of powdered dry milk
1 pound of confectionary sugar
14 ounces of instant chocolate drink mix
8 ounces of mini marshmallows


DIRECTION:

Stir and store! Use 3 heaping tablespoons of mix to one mug of boiling water.


MALTED HOT CHOCOLATE

SUPER RICH HOT CHOCOLATE MASTER MIX

RECIPE # 4


SUPER RICH HOT CHOCOLATE MASTER MIX

INGREDIENTS:

3 cups nonfat dry powdered dry milk
2 cups semi sweet chocolate chips


DIRECTION:

Put ingredients in blender, or food processor. (I recommend doing half a batch at one
time!) Whir it around only until it is "finely ground". If you whir too long it will clump up
in the blender. Store in an airtight container. Use heaping tablespoons per mug of boiling
water.

VARIATIONS:

* Cocoa-Mocha - Add 1/2 cup instant coffee to the mix.

* Orange-Cinnamon Sip - Add 1 tsp. of grated orange peel and 2 tsp. cinnamon

* Scotchy’s Cup - Decrease chocolate chips by 1 cup, and add 1 cup butterscotch chips
instead!

* Peanut Butter Cup - Decrease chocolate chips as above, and add 1 cup peanut butter
chips.

* Minty Hot Chocolate - Decrease chocolate chips as above, and add 1 cup mint-
chocolate chips.

* Rasberry-Coco-Loco - Decrease chocolate chips as above, and add 1 cup of
Raspberry-chocolate chips.

* Milk Chocolate Chocolate - Decrease chocolate chips as above, and add 1 cup of Milk
Chocolate chips!

* Malted Milk Chocolate - Prepare as for Milk Chocolate Chocolate, except substitute
1/2 cup of malted milk powder for 1/2 cup of powdered milk.


SUPER RICH HOT CHOCOLATE MASTER MIX