SereniGy Gourmet ™ Recipes

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SereniGy Gourmet ™

Coffee Recipes

Alexander Espresso

Ingredients: 1 cup cold water 2 tablespoons SereniGy Gourmet Black Coffee ™ ½ Cinnamon stick (3" long) 4 teaspoons Crème de Cacao 2 teaspoons Brandy 2 tablespoons whipping cream, chilled Grated semisweet chocolate to garnish Directions: Break out your espresso machine for this one or just make really strong coffee with a small amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for 1 minute. Add Crème de Cacao and Brandy, and stir gently. Pour into cute demitasse cups. Whip the cream, and float some cream on top of each cup. For looks, garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it's perfect for a party. Serves 2

Almond Latte

Ingredients: 1 packet SereniGy Gourmet Latte ™ 3 cups water 5 teaspoons almond syrup 2 teaspoons almond extract Ice cubes Espresso whipped cream Ground chocolate Directions: Prepare 1 packet SereniGy Gourmet Latte ™. Cool. Pour into a glass. Mix in almond syrup and / or extract. Stir and add ice cubes. Top with expresso whipped cream. Springle with ground chocolate

Amaretto Coffee

Ingredients: ¾ cup warm water 3 tablespoons Amaretto 1 ½ teaspoon SereniGy Gourmet Black Coffee ™ Dessert topping; * see note Directions: * Dessert topping should be in a pressurized can. In a non-metal mug, stir in water and SereniGy Gourmet Black Coffee ™ crystals. Micro-cook, uncovered, on 100% power about 1 ½ minutes or just till mixture is steaming hot. Stir in the Amaretto. Top with pressurized dessert topping. Pour in coffee to 1 inch of top; spoon topping over coffee.

Black Forest Coffee

Ingredients: 6 oz. fresh brewed SereniGy Gourmet Black Coffee ™ 2 tablespoons chocolate syrup 1 tablespoon Maraschino cherry juice Whipped cream Shaved chocolate/chips Maraschino cherries Directions: Combine SereniGy Gourmet Black Coffee ™, chocolate syrup, and cherry juice in a cup; Mix well. Top with whipped cream, chocolate shavings and a cherry.

Canadian Coffee

Ingredients: ¼ cup maple syrup; pure ½ cup rye whiskey 3 cups SereniGy Gourmet Black Coffee ™ Topping: ¾ cup whipping cream 4 teaspoons maple syrup; pure Directions: Topping: Whip cream with maple syrup just up until soft mounds; set aside. Divide maple syrup and rye whiskey among 4 warmed heatproof glass mugs or goblets.

Chocolate - Banana - Cherry Pick-Me-Up Health Shake

Ingredients: 3 small frozen bananas (peel before you freeze) 2 cups frozen dark sweet cherries 2 cups chocolate soy milk 1 packet SereniGy Gourmet Latte™ Healthy Coffee Mix Directions: Place all ingredients in a blender. Blend on puree or high speed until smooth, about 30 seconds. Pour into glasses and serve. Serves 2

Chocolate Peanut Butter Mocha Shake

Ingredients: 2-3 scoops of ice cream 1 tablespoon peanut butter I banana 1 packet SereniGy Gourmet Latte™ Chocolate gratings Directions: Blend ice cream, peanut butter, banana and SereniGy Gourmet Latte™ Garnish with chocolate gratings Enjoy!

SereniGy Gourmet ™

Tea Recipes

Iced Cranberry Green Tea

Ingredients: 1 cup cranberry juice 2 teaspoons liquid honey 1 pack ice 1 lemon 1 sprig fresh mint 1 packet SereniGy Gourmet Organic Green Tea ™ Directions: Brew a pot of SereniGy Gourmet Organic Green Tea ™ Sweeten with Liquid Honey Chill Mix in Cranberry Juice Garnish with Ice, Lemon and Fresh Mint Serves 2

Cranberry Cider

Ingredients: 1 packet SereniGy Gourmet Spiced Black Tea ™ 1 cup cranberry juice 1 pack ice 1 lemon 1 sprig fresh mint Directions: Brew a pot of SereniGy Gourmet Spiced Black Tea ™ Mix in Cranberry Juice Garnish with Ice, Lemon and Fresh Mint

Slush

Ingredients: 7 cups water 3 cups sugar 2 cups water 4 tea bags SereniGy Gourmet Organic Green Tea ™ 12 oz. frozen orange juice 12 oz. frozen lemonade 2 cups gin, brandy or vodka Directions: Boil 7 cups water and 3 cups sugar; let cool. Boil 2 cups water and tea bags; let cool. Pour two mixtures together, add juices and brandy. Pour in ice cream bucket and freeze. Place 1 or 2 scoops of slush in glass and fill up rest with 7-Up or sour soda. This takes at least two days to freezer.

Vanilla Chai Shake

Ingredients: 1 packet of SereniGy Vanilla G-Shake ™ 1 packet SereniGy Gourmet Chai Tea ™ Ice 1 cup milk Cinnamon sprinkles Directions: Blend SereniGy Vanilla G-Shake ™, SereniGy Gourmet Chai Tea ™ and milk. Shake and add ice. Sprinkle with cinnamon Enjoy !

SereniGy Gourmet ™ Desert Recipes

Chocolate Mousse Filled Crepes

Filling Ingredients: 6 oz. instant chocolate pudding mix 1 teaspoon SereniGy Gourmet Black Coffee ™ grounds 2 qts. whipping cream Directions: Combine pudding, mix, and coffee powder in large bowl and blend. Stir in 1 quart whipping cream and mix until smooth. Whip remaining cream until stiff. Gently fold into chocolate mixture, blending thoroughly. Divide mousse among crepes and roll up. Cover and chill. Hot Chocolate Sauce and Crepes: Next Page

Hot Chocolate Sauce Ingredients: 2 squares unsweetened chocolate 4 tablespoons butter 3/4 cup sugar 1/2 cup evaporated milk 1/2 teaspoon vanilla Directions: Melt chocolate and butter and add sugar and vanilla. Stir in evaporated milk. Serve warm over filled crepes. Top finished crepe with a small spoon of whipped cream. Ingredients: 1 cup flour Dash of salt 3 eggs 3/4 cup milk 3 tablespoons heavy cream 1 tablespoon melted butter Crepes Directions: Mix all ingredients well with mixer. To make crepes, heat 8 inch frying pan. Oil lightly. Pour in just enough batter to form a very thin layer, tilting pan so batter spreads evenly. Cook on one side; turn and brown other side. Repeat until all are cooked. Stack finished cooled crepes with a layer of wax paper between.

Cook’s Note: Crepes can be made and filled one day ahead and refrigerated until ready to serve.

Filling can be made 2 days ahead.

Makes: 12 Crepes.

Cinnamon Mocha Sheet Cake

Ingredients:

1 cup butter 1/3 cup baking cocoa 1 cup water 2 tablespoons SereniGy Gourmet Black Coffee ™ grounds 1 cup sugar 1 cup brown sugar 2 cups all-purpose flour 1-1/2 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon vanilla extract 1/2 cup milk 2 eggs Directions: Preheat oven to 350°F. Melt butter in saucepan. Stir in cocoa, water and coffee. Combine sugar, brown sugar, flour, cinnamon, and baking soda. Add the cocoa mix to the flour mix along with, vanilla, milk and eggs. Mix until well blended. Spray a 10-by-15-inch jelly roll pan with cooking spray, pour batter into pan. Bake for 18 minutes or until toothpick inserted in center comes out clean. Cool in pan. Icing: Next Page

Icing: Ingredients: 4 tablespoons butter 3 tablespoons baking cocoa 3 tablespoons strong brewed SereniGy Gourmet Black Coffee ™ 1/2 teaspoon cinnamon 2 cups sifted confectioners' sugar Directions: Melt butter in saucepan, stir in cocoa, coffee and cinnamon, with the milk. Mix until smooth. Slowly beat in the powdered sugar, mix until smooth. Ice the cake, cut into 32 pieces.

Coffee Butterball Cookies

Ingredients: 1/3 cup confectioners' sugar 3/4 cup butter, softened 1 1/2 tablespoon SereniGy Gourmet Black Coffee ™ grounds 1/2 teaspoon baking soda 1 tablespoon water 1 teaspoon vanilla 1 3/4 cup flour 1 cup finely chopped nuts Directions: Confectioners' sugar for rolling cookie into cream butter. Gradually beat in 1/3 cup confectioners' sugar and continue beating until light and fluffy. Dissolve SereniGy Gourmet Black Coffee ™ grounds and baking soda in water. Add to butter mixture with vanilla and beat well. Stir in flour and nuts. Shape into small balls and place on ungreased baking sheet. Bake at 350 degrees for 15-18 minutes. Roll each cookie in additional confectioners' sugar while still hot. Makes about 3 dozen.

Coffee Ice Cream

Ingredients:

1 cup milk 24 marshmallows 1 teaspoon SereniGy Gourmet Black Coffee ™ Grounds 1 cup heavy cream, chilled Directions: Combined preparation and cooking time: 15 to 20 minutes. Freeze overnight. Turn freezer to coldest setting. Pour milk into a saucepan, heat and gradually add the marshmallows. Mix until the mixture is smooth. Add the SereniGy Gourmet Black Coffee ™ grounds. Let it cool a bit. Whip the cream until stiff. Mix cream and marshmallow mix together and pour into an empty ice cube tray. Freeze overnight.

Coffee Pecans

Ingredients: 3 cups pecan halves 1/2 cup brown sugar, packed 1/3 cup white sugar 1/3 cup sour cream 1 tablespoon SereniGy Gourmet Black Coffee ™ grounds 1 teaspoon pure vanilla or Kahlua Directions: Place pecan halves on a baking sheet lined with aluminum foil and sprayed with non-stick spray. Combine brown and white sugar, sour cream, and remaining ingredients; cook until boiling (about 8 minutes). Pour over nuts, separating with two forks. Bake in a preheated 350°F oven for 6-10 minutes. Cool.

French Mocha Pie

Ingredients: 2 teaspoons dark cocoa, unsweetened 1 teaspoon SereniGy Gourmet Black Coffee ™ grounds 1 cup granulated sugar 4 egg whites 1/2 teaspoon cream of tartar 2/3 cup ground walnuts 1/2 cup crackers (Ritz or Town House) Semi-sweet chocolate, shaved Directions: Preheat oven to 300°F. In a blender, crush about 12 crackers and 1/2 cup walnuts. Combine in a small bowl or on waxed paper instant coffee, cocoa and granulated sugar. In the bowl of electric mixer, beat the egg whites adding a pinch of the cream of tartar at a time, beating just until soft peaks form. Begin adding the sugar mixture, continuing to beat until the egg whites are stiff but not dry. Turn out into a 9-inch graham cracker pie crust. Bake for 30 minutes and cool. Just before serving, spread topping (see below) over surface and sprinkle with shaved chocolate bits. Topping: next page

Topping:

Ingredients: 1 tablespoon granulated sugar 1/3 teaspoon SereniGy Gourmet Black Coffee ™ grounds 1/2 teaspoon vanilla 1 teaspoon cocoa 1 cup heavy cream or whipping cream Directions: Mix together sugar, instant coffee or syrup, vanilla, and cocoa. In a clean, cold bowl beat the cream with the wire whisk of an electric mixer. Gradually add in the sugar mixture and beat until cream holds peaks.

Mocha Cheese Cake

Ingredients: 16 oz. cream cheese, softened 1/2 cup sugar 1/2 teaspoon vanilla 2 packets SG Gourmet Mocha™ healthy coffee mix 2 eggs 1 graham cracker crust Directions: Mix cream cheese, sugar, vanilla and SG Gourmet Mocha™ at medium speed until well blended. Add eggs, mix until blended. Pour into crust. Bake at 350° F for 40 minutes or until the center is almost set. Cook and refrigerate 3 hours.

Orange Cake with Chocolate Mocha Frostings

Ingredients: 2 cups all-purpose flour 1 1/2 teaspoon baking powder 1 teaspoon baking soda 1 orange, grated and juiced 1/4 teaspoon salt 1/2 cup milk 1 stick butter, softened 1 cup sugar 3 whole eggs One 9-inch spring form pan (buttered and floured) Directions: Stir together the flour, baking powder, baking soda and salt in a bowl and set aside. Grate the orange and squeeze the orange juice. Add to the milk in a cup. In a mixing bowl, cream the butter and add the sugar gradually. Add the eggs one at a time, mixing well after each addition. Add half of the dry ingredients and orange-milk mixture. Mix well and then add the other half of the rest of the ingredients. Pour into the prepared spring form pan. Bake at 375 degrees for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Chocolate Mocha Frosting: Next Page

Chocolate Mocha Frosting: Ingredients: 1/2 cup cream 4 oz. semi-sweet chocolate 1 stick butter 2 tablespoons SereniGy Gourmet Black Coffee ™ grounds 1 tablespoon vanilla extract 1/3 cup orange liqueur (Grand Marnier) 3-3 1/2 cups confectioners’ sugar Directions: Melt the chocolate with the cream in a small pot over low heat. Add SereniGy Gourmet Black Coffee ™ grounds and stir to dissolve. Set aside to cool. Cream the butter and add 1 cup of sugar. Then add the chocolate mixture, vanilla extract and orange liqueur. Add the rest of the sugar. Beat it vigorously until it is of a spreading consistency.