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Cooking With Coffee: Think Outside the Mug

Glazed Brunch Bacon
Coffee Chocolate Chip Waffles
Coffee-Break Muffins

(Family Features) - The next time you prepare breakfast for your family, think "outside the mug" and consider using coffee as an ingredient in your recipes. Even a small amount will bring depth to your meal, adding a smoky flavor to your culinary creations. Choose the level of roast based on how prevalent you want the taste of coffee to be. Millstone Coffee, for example, offers more than 40 blends from which to choose. Love the rich taste of coffee? Cook with a medium roast such as Millstone Foglifter. Prefer that the coffee add just a touch of flavor? Use a lighter roast such as Millstone Bed and Breakfast blend.

Here are some recipes to get you started. For more, visit www.millstone.com.

Glazed Brunch Bacon

1 pound thickly sliced smoked bacon
1/4 cup brown sugar
1 tablespoon ground Millstone Foglifter coffee *
1 teaspoon all-purpose flour
1/3 cup very finely chopped pecans

Preheat oven to 350°F. Place bacon slices in single layer on broiler pan or rack. Place bacon in single layer on broiler pan or on rack placed in shallow baking pan. Thoroughly blend together sugar, coffee, flour and pecans. Sprinkle evenly over bacon. Bake 25 to 30 minutes or until crisp and golden brown. Remove from pan and place onto paper towel-lined plate to drain. Serve hot.

*You may also use Millstone Colombian Supremo or Mocha Java.

Serves 4

Coffee Chocolate Chip Waffles

2 1/4 cups all-purpose flour
1 1/4-ounce package quick-rising dry yeast
6 tablespoons sugar
1 teaspoon salt
1 cup cold milk
1 cup hot brewed coffee, medium dark roast such as Millstone Bed & Breakfast Blend
3 large eggs
4 tablespoons melted butter or vegetable oil
2 teaspoons vanilla extract
1 cup mini chocolate chips

In large bowl combine flour, yeast, sugar and salt. In separate bowl, whisk together milk, coffee, eggs, butter and vanilla. Stir into dry ingredient mixture, stirring just enough to blend. Cover with plastic wrap and allow to sit in warm place until doubled in size about 45 minutes. Fold in chocolate chips.

Preheat waffle iron according to manufacturer's instructions. Spoon in enough batter to cover iron. Bake until done and golden brown.

Note: These are delicious served with Maple Coffee Butter (visit Recipes at www.millstone.com and select "Coffee as an Ingredient").

Serves 4

Coffee-Break Muffins

1 tablespoon Millstone Caffé Midnight coffee, brewed double-strength or 1/2 shot home espresso
1 cup walnuts
1 cup raisins
1 cup sugar
1/2 cup butter
2 eggs
1 1/4 cups sifted cake flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk

Marinate raisins and walnuts in coffee overnight.

Preheat oven to 350°F.Cream sugar with butter until light and fluffy. Beat eggs into mixture one at a time. Sift a little flour over nuts and raisins in coffee. Resift remaining flour together with baking soda and salt. Into large bowl, add dry ingredients alternately with milk and egg mixture. Beat after each addition until smooth. Fold in coffee, nut and raisin mixture. Bake in greased muffin pans (or use paper muffin cup liners) 25 minutes.

Makes 28 muffins

SOURCE: Millstone Coffee