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Coffee Connoisseur's Secrets

Coffee is far more than simply the brew that wakes people up in the morning. Coffee shops dot the city streets around the world with specialty coffee drinks drawing lines of customers. We will share the nuances of coffee from how to select the roast that suits your palate, to secret recipes of your favorite specialty drinks. We even have some marvelous recipes using coffee as a flavoring or spice to add a very special touch. If you love coffee, you will love these secrets. affiliate

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The Coffee Connoisseur's Secrets

Friday, November 18, 2005


Cut these bars into triangles to add an interesting shape to a cookie tray.

Preparation 20 min.
Baking 20 min.

Crust Ingredients:

2 cups chocolate cookie crumbs
1/2 cup LAND O LAKES® Butter, melted*
1/2 teaspoon ground cinnamon
Filling Ingredients:

2 tablespoons LAND O LAKES® Heavy Whipping Cream
2 teaspoons instant coffee granules
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
3 eggs
1/2 teaspoon vanilla
Topping Ingredients:

1/3 cup LAND O LAKES® Heavy Whipping Cream
1/2 cup real semi-sweet chocolate chips


Heat oven to 350°F. Combine all crust ingredients in small bowl. Press onto bottom of ungreased 13x9-inch baking pan.

Combine 2 tablespoons whipping cream and coffee granules in small bowl. Let stand 5 minutes or until coffee dissolves.

Combine cream cheese and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add coffee mixture, eggs and vanilla. Beat, scraping bowl often, just until combined. Pour over crust. Bake for 20 to 25 minutes or until center is nearly set. Cool on wire rack 1 hour.

Place 1/3 cup whipping cream in 1-quart saucepan. Cook over medium heat until whipping cream almost comes to a boil (1 minute). Remove from heat. Stir in chocolate chips until melted. Spread over cheesecake. Refrigerate until chocolate sets, about 1 hour. Cut into bars.

*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil.

TIP: Be sure to use the size baking pan specified in the recipe when making bar cookies. Using a pan too large or too small will alter the baking time and texture of your bars.
Ingredient Substitution Index

Yield: 36 bars

Nutrition Facts (1 bar)


Calories: 150
Fat: 11 g
Cholesterol: 45 mg
Sodium: 110 mg
Carbohydrates: 10 g
Dietary Fiber: 0 g
Protein: 2 g


12709 Copyright © 2003 Land O'Lakes, Inc.

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Orange Espresso Spiced Nuts
Espresso powder, orange and cinnamon give this tasty snack a grown-up flavor.

Preparation 10 min.
Baking 25 min.


1 cup sugar
1 tablespoon expresso powder*
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 egg whites
2 cups pecan halves
2 cups lightly salted dry roasted whole cashews
1 cup walnut halves
1 tablespoon freshly grated orange peel
1/4 cup LAND O LAKES® Butter


Heat oven to 325°F. Combine sugar, espresso powder, cinnamon and salt in small bowl.

Place egg whites in medium bowl. Beat at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding sugar mixture, until stiff peaks form. Gently stir in nuts and orange peel by hand.

Line 15x10x1-inch jelly-roll pan with heavy-duty aluminum foil. Melt butter in oven in foil-lined pan (4 to 6 minutes). Spread nut mixture over butter. Bake, stirring every 10 minutes, for 25 to 30 minutes or until nuts are browned and no butter remains. Cool completely. Store in airtight container.

*Substitute 4 teaspoons instant coffee granules.

TIP: Teachers, mail carriers and neighbors will appreciate these sweet-spicy nuts at holiday time. Just place the cooled nuts in a festive mug, cover with plastic food wrap and tie with holiday ribbon.
Ingredient Substitution Index

Yield: 5 cups

Nutrition Facts (1/4 cup)


Calories: 250
Fat: 19 g
Cholesterol: 5 mg
Sodium: 130 mg
Carbohydrates: 17 g
Dietary Fiber: 2 g
Protein: 4 g


12713 Copyright © 2003 Land O'Lakes, Inc.

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Wednesday, November 16, 2005

Lots Of Coffee In Pregnancy May Be Risky

16 November 2005

NEW YORK: Women who drink eight or more cups of coffee daily while pregnant are at risk for spontaneous abortion and stillbirth, Danish researchers report.

In their study, they found that fetal death was twice as likely among heavy coffee drinkers relative to pregnant women who did not drink coffee.

Adjusting for other risk factors weakened the association somewhat, but heavy coffee drinkers remained at 59 per cent greater risk of foetal death, Dr Bodil Hammer Bech of the University of Aarhus and colleagues report.

Women who drank four to seven cups daily had a 33 per cent increased risk of fetal death.

"Due to our findings and previous studies we think it is reasonable to apply the precaution principle and advise pregnant women to abstain from drinking more than 3 cups of coffee per day," Bech told Reuters Health. Denmark currently has an official policy warning women to restrict their coffee intake to three cups or less daily.

While a number of studies have linked coffee drinking to undesirable pregnancy outcomes, and there are plausible physiological mechanisms by which caffeine might harm a fetus, the risks of coffee drinking in pregnancy have been questioned, Bech and colleagues explain in the American Journal of Epidemiology.

To investigate, they surveyed 88,482 women enrolled in the Danish National Birth Cohort, among whom there were 1102 foetal deaths.

The women were interviewed about coffee intake and potentially confounding factors, such as alcohol consumption and smoking, at approximately 16 weeks' gestation.

Among the women, 55.4 per cent reported drinking no coffee during pregnancy, while 31.4 per cent drank one-half to three cups daily. Thirteen per cent of the women drank more than three cups of coffee daily, while 3.4 per cent drank eight or more cups a day.

After adjustment, the researchers found, women who drank one-half to three cups a day had a 3 per cent increased risk of foetal death; those who consumed four to seven cups had a 33 per cent increased risk; and those who drank eight or more cups had a 59 per cent greater risk of foetal death. The association was strongest for fetal deaths after 20 weeks gestation.

The researchers found no link between tea or cola consumption and foetal death, suggesting that caffeine may not be the exposure of interest.

"Coffee contains a number of chemical compounds," Bech noted.

"Further studies should try to disentangle a caffeine effect from a non-caffeine effect."

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