®COOKING WITHCOFFEE-MATE

COOKING WITHCOFFEE-MATE®®

Oatmeal Cookiessubmitted by Whojob

Monkey Breadsubmitted by mecg

Rice Puddingsubmitted by Misty22

Vanilla Caramel Cakesubmitted by QueenofFood59

“Dad’s Crumb Cake”submitted by Stillwater

Cherries Delightsubmitted by hairyinny

Three-Cheese Macaronisubmitted by heatherclaffey

Irish Crème Cookiessubmitted by coffee-k8

Oatmeal Cinnamon Bun Cookiessubmitted by bbeleazahr

Apple Saladsubmitted by gerrygail

Mixed Berry Triflesubmitted by ange0724

Baked Tiramisusubmitted by theivorywolfe

Hazelnut Bread Puddingsubmitted by alinkapinka

Belgian Wafflessubmitted by stibkri

Virgin Pina Coladasubmitted by modimp

Coffee with Flavored Icesubmitted by MalloryB

Bubble Teasubmitted by luck2liv

Rolled Fondant Cake Icingsubmitted by Purplemommi

Coffee-mate® Coconut Trufflessubmitted by stef42678

Snickerdoodle Cookiessubmitted by tissy125

Within these pages are the collected recipes from the Brew Crew Community, inspired by the variety of flavors available in the Coffee-mate® product line. Many of these member creations impart a novel spin on classic dishes and drinks, from chewy oatmeal cookies and buttery crumb cake to refreshing Piña Coladas.

Also, be sure to check out the Coffee-mate® tips, mingled throughout this recipe book, suggested by your fellow Brew Crew members. Some of them, like dusting crunchy popcorn with flavored Coffee-mate® powder, are deliciously good ideas.

Enjoy!This recipe book was created in a downloadable format for easy reference and printing.

Submitted by: Whojob

OATMEALCOOKIES

INGREDIENTS:

3/4 cup Margarine or butter

1 3/4 cups All-purpose flour

1 cup Brown sugar, packed

1/2 cup Granulated sugar

1 Large egg

1 tsp. Baking powder

1 tsp. Vanilla

1/4 tsp. Baking soda

1 tsp. of Fat Free Cinnamon Vanilla Crème Coffee-mate (liquid)

2 cups Rolled oats

7. Drop by rounded teaspoons two inches apart onto an ungreased cookie sheet.

8. Bake for 10 to 12 minutes or till edges are golden.

9. Cool cookies on a wire rack.

1. Preheat oven to 375°F.

2. In a mixing bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 seconds.

3. Add about half of the flour, all the brown sugar, granulated sugar, egg, baking powder, vanilla, baking soda, and the Fat Free Cinnamon Vanilla Crème Coffee-mate.

4. Beat till thoroughly combined.

5. Beat in remaining flour.

6. Stir in oats.

Swap out milk forCoffee-mate to spice upvanilla pudding recipes.

Submitted by: mecg

COOKING TIP

Submitted by: Mecg

MONKEY BREAD

INGREDIENTS:

3 cans Pop and Heat biscuits

1/2 cup Cinnamon Vanilla Crème Coffee-mate (liquid)

1/4 cup Brown sugar

1/4 cup Granulated Sugar

1/4 tsp. Cinnamon

1/3 stick Butter or margarine, melted

1/4 to 1/2 cup Pancake syrup

Non-stick cooking spray

9. Mix butter or margarine with leftover Coffee-mate.

10. Drizzle the mixture over the prepared biscuit balls.

11. Drizzle pancake syrup over biscuit balls, making sure it is well-covered.

12. Turn the oven down to 350°F just before baking bread.

13. Bake for 35 to 45 minutes, or until well browned and gooey.

1. Heat the oven to 400°F.

2. Spray an 8” to 9” cake pan with cooking spray.

3. Mix both sugars and cinnamon together in small bowl. Set aside.

4. Cut each biscuit into three pieces and roll into balls.

5. Roll each ball in the Coffee-mate.

6. Roll each ball into the sugar mixture.

7. Start to layer in cake pan, first one layer then a second and so on, building it up in layers until all the biscuit pieces are used.

8. Let the cake pan sit covered in a warm place for 15 minutes.

Submitted by: Misty22

RICEPUDDING

INGREDIENTS:

3/4 cup White rice, uncooked

1 1/2 cups Milk

1/2 cup Vanilla Caramel or Tiramisu Coffee-mate (liquid)

1/3 cup Granulated sugar

1/4 tsp. Salt

1 Large egg, beaten

2/3 cup Golden raisins

1 TB. Butter

1/2 tsp. Vanilla extract

Ground Cinnamon

7. Cook two minutes more, stirring constantly.

8. Remove from heat, and stir in butter and vanilla.

9. Sprinkle with ground cinnamon.

9. Serve warm.

1. In a medium saucepan, bring 1 1/2 cups water to a boil.

2. Add rice and stir.

3. Reduce heat, cover and simmer for 20 minutes.

4. Combine cooked rice, milk, granulated sugar and salt in saucepan.

5. Cook over medium heat until thick and creamy, about 15 to 20 minutes.

6. Stir in Coffee-mate, beaten egg and raisins.

Add Coffee-mate to icing and drizzle on coffee cake.

Submitted by: Artroma

COOKING TIP

Submitted by: Queenoffood59

VANILLA CARAMELCAKE

INGREDIENTS:

1 box Caramel cake mix

3 Large eggs

1/3 cup Vegetable oil

1 1/3 cup Vanilla Caramel Coffee-mate (liquid)

1 bag Vanilla caramel marshmallows

1 container Caramel icing

Non-stick cooking spray

8. Remove the cake from the oven and let it cool completely.

9. Top with icing.

1. Preheat oven to 350°F.

2. Spray a 9 x 13” pan with non-stick cooking spray and set aside.

3. Put cake mix, eggs, vegetable oil, and Coffee-mate into a medium bowl until mixture is smooth and creamy (about two minutes).

4. Spread mixture evenly in prepared pan.

5. Bake for 35 minutes.

6. Cut the marshmallows in quarters and spread them over the warm cake.

7. Return the cake to the oven and bake for an additional 10 minutes or until the marshmallows are melted.

Submitted by: stillwater

DAD’S CRUMB CAKE

INGREDIENTS:

3 cups All-purpose flour

1 3/4 cups Granulated sugar

1/4 cup Parisian Almond Crème Coffee-mate (liquid)

1 cup Butter

2 tsp. Baking soda

1 dash Salt

2 Large eggs, beaten

1 cup Milk

1. Preheat oven to 350°F.

2. Mix flour, sugar, Parisian Almond Crème Coffee-mate, baking soda, and salt like you would a pie crust.

3. Crumble the mixture together with your hands.

4. Remove one cup of mixture and set aside.

5. Add eggs and milk; mix well.

6. Pour the mix into a 9 x 13 cake pan.

7. Top with the reserved mixture.

8. Bake for 45 minutes.Use Coffee-mate to flavor homemade ice cream.

Submitted by: lgc5564

COOKING TIP

8 oz. Whipped topping

1 small box Instant vanilla pudding

1 cup Cherries, chopped

3 TB. Amaretto Coffee-mate (liquid)

1. Mix a whipped topping with vanilla pudding.

2. Add Amaretto Coffee-mate and the chopped cherries.

INGREDIENTS:

1. Follow directions on box, but instead of using milk when you mix all of the ingredients together, use Original Coffee-mate (liquid).

2. Add shredded cheese to the mixture; stir to incorporate.

Tip: For added flair, try adding fried bacon bits, spinach, or extra cheese on top.

1 box Three-cheese macaroni and cheese mix

All the ingredients called for on the box except for the milk

1 cup Shredded cheese

Original Coffee-mate (liquid)

3. Pour into serving glasses and refrigerate two hours until firm.

Tip: When serving, top with a tablespoon of whipped topping.

INGREDIENTS:

Submitted by: hairyinny

CHERRIESDELIGHT

Submitted by: heatherclaffey

THREE-CHEESE MACARONI

Submitted by: coffee-k8

IRISH CRÈMECOOKIES

INGREDIENTS:

4 cup All-purpose flour

1 cup Butter

1 1/2 cup Granulated sugar

1 tsp. Vanilla

1/2 cup Irish Crème Coffee-mate (liquid)

1 Large egg

1 Yolk from a large egg

1/2 tsp. Salt

3 tsp. Baking powder

Green food coloring (optional)

8. Bake six to eight minutes on cookie sheet lined with parchment paper.

9. Remove from cookie sheet and allow to cool.

Tip: The cookies can be frosted or served plain.

1. Preheat oven to 350°F.

2. Cream together butter and sugar until fluffy.

3. Add Coffee-mate, vanilla, egg, and egg yolk.

4. Blend until combined.

5. Optional: add green food coloring forextra spunk.

6. Add flour, salt & baking powder. Mix with hands and knead until well formed.

7. Allow to refrigerate for at least two hours or overnight. Then roll out and cut into shapes.

Blend Coffee-mate (in placeof milk) with pancake mix for a tasty breakfast treat!

Submitted by: dlkcd5

COOKING TIP

Submitted by: bbeleazahr

OATMEALCINNAMON BUN COOKIES

INGREDIENTS:

2 sticks Unsalted butter (1/2 pound), softened but still firm

1 cup Light brown sugar

1 cup Granulated sugar

2 Large eggs

1 3/4 cups Whole wheat flour

1/2 tsp. Salt

1/2 tsp. Baking powder

1/4 tsp. Fresh ground nutmeg

3 cups Rolled oats

1 1/2 cups Raisins

1/4 cup Cinnamon Bun Coffee-mate (liquid)

10. Bake until cookie edges turn golden brown, 22 to 25 minutes.

11. Slide cookies on parchment onto cooling rack.

12. Let cool at least 30 minutes before serving.

1. Adjust oven racks to low and middle positions.

2. Heat oven to 350°F.

3. In mixing bowl, beat butter until creamy.

4. Add both sugars; beat until fluffy, about three minutes.

5. Beat in eggs one at a time.

6. Mix flour, salt, baking powder, and nutmeg together.

7. Stir flour mixture into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats, Coffee-mate, and raisins.

8. Form dough into 16 to 20 two-inch balls.

9. Place each dough round onto parchment paper-covered cookie sheets.

Submitted by: gerrygail

APPLE SALAD

INGREDIENTS:

2 Large apples (such as Red Delicious)

4 tsp. Cinnamon

1 bag Dried cranberries

1/2 cup Pecans, chopped

8 oz. Cream cheese

6 TB. Vanilla Chai Spice Coffee-mate (liquid)

2 TB. Granulated sugar

7. Sprinkle with cinnamon and a few more dried cranberries.

8. Refrigerate for a few hours.

Tip: Serve over pound cake.

1. Dice the apples.

2. Toss the diced apples with cinnamon, cranberries, and pecans. Set aside.

3. Warm the cream cheese in the microwave for about a minute.

4. Stir in Coffee-mate and sugar until smooth.

5. Toss cream cheese mixture with apple mixture.

6. Place in bowl.

Dip bread into Coffee-mate (and egg) for delicious French toast! Seasonal flavors are especially great, such as Egg Nog.

Submitted by: Anmanwar

COOKING TIP

Submitted by: ange0724

MIXED BERRY TRIFLE

INGREDIENTS:

16 oz. Cream cheese

3 cups 1% Milk

1/2 cup Belgian Chocolate Toffee Coffee-mate (liquid)

1 package Sugar free vanilla instant pudding (6 serving size)

1 container Whipped topping

1/2 cup Cherries, chopped

1 pint Blueberries

1 pint Blackberries

1 16 oz. package Chopped strawberries (can substitute frozen berries, thawed)

1 Sugar free angel food cake

11. Layer the rest of cake and drizzle with the remaining Coffee-mate.

12. Repeat layers of pudding mixture, berries and whipped topping.

13. Top with berry garnish.

14. Refrigerate until ready to serve.

1. Set aside some berries for garnish.

2. Beat cream cheese until smooth.

3. Gradually add 1/2 of milk.

4. Add remaining milk and pudding mix and beat on low speed for two minutes.

5. Tear cake apart into bite size pieces.

6. Arrange half in bottom of serving dish.

7. Drizzle half of the Coffee-mate onto the cake.

8. Cover with half of the pudding mixture.

9. Layer half of berries over the pudding.

10. Layer half of the whipped topping over the berries.

Add flavored Coffee-mate(such as Vanilla Chai) to cinnamon-flavored hot tea fora perfect Chai experience.

Submitted by: Anmanwar

COOKING TIP

Submitted by: theivorywolfe

BAKEDTIRAMISU

INGREDIENTS:

3 lbs Ricotta cheese

7 Large eggs

2 Yolks from large eggs

4 tsp. Orange juice

2 packages Lady fingers

1 3/4 cup Granulated sugar

1/4 cup French Vanilla or Hazelnut Coffee-mate (liquid)

4 tsp. All-purpose flour

1. Preheat oven to 350°F.

2. Butter a pan on sides and bottom.

3. Spread lady fingers over pan close together. Set this aside.

4. Mix ricotta, sugar, egg, and orange juice and beat for a few minutes.

5. Add Coffee-mate and flour and beat until smooth.

6. Pour over lady fingers.

7. Bake for 90 minutes.

Submitted by: alinkapinka

HAZELNUTBREADPUDDING

INGREDIENTS:

1 loaf Day-old bread, torn into small pieces

3 cups Milk

1 1/2 cups Brown sugar

1/2 cup Butter, melted

3 Large eggs, beaten

2 tsp. Vanilla extract

1/2 cup Butterscotch chips

3 to 4 TB. Hazelnut Coffee-mate (liquid)

1. Preheat oven to 350°F.

2. Butter a 9x13” baking dish.

3. In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla, butterscotch chips and Coffee-mate. Mixture should be the consistency of oatmeal.

4. Pour into prepared pan.

5. Bake in preheated oven one hour or more until the top is nicely brown.

6. Serve warm or cold.

Submitted by: stiebkri

BELGIANWAFFLES

INGREDIENTS:

2 cups Biscuit mix

2 TB. Vegetable oil

2/3 cup Milk

1 Large egg

2/3 cup Coffee-mate (liquid, any flavor)

Non-stick cooking spray

1. Heat waffle iron, lightly grease with cooking spray.

2. Mix all ingredients with wire whisk until blended.

3. Put 1/3 to 1/2 cup of the batter on hot iron & close.

4. Bake until steam stops (usually two to three minutes depending on your waffle iron).

5. Carefully remove waffle - IT WILL BE HOT!

Topping ideas: Fruit, fruit compote, chocolate chips, whipped cream, butter or syrup

Dust powdered Coffee-mate on popcorn for a flavored snack!

Submitted by: dedecaprio

COOKING TIP

8 oz. Strawberries, frozen

4 oz. Pineapple, frozen

8 oz. Orange juice, fresh

1/4 cup Coconut Crème or Italian Sweet Crème Coffee-mate (liquid)

Submitted by: modimp

VIRGIN PINA COLADA

Submitted by: MalloryB

COFFEE WITH FLAVORED ICE

1. Blend all ingredients together.

INGREDIENTS:

1. Pour your favorite flavor of Coffee-mate into ice cube trays.

2. Put the trays in the freezer until frozen.

3. Brew coffee as you would regularly do.

4. Add frozen Coffee-mate cubes to taste.

When the Coffee-mate cubes melt you will have a wonderful flavor instead of that usual watery taste!

Any flavor Coffee-mate (liquid)

Regular coffee

Ice cube tray

INGREDIENTS:

Submitted by: luck2liv

BUBBLE TEAINGREDIENTS:

Tapioca pearls

Black tea

French Vanilla Coffee-mate (liquid)

Granulated sugar or honey

Water

Ice cubes (if desired) 6. Make black tea using tea bags or leaves.

7. Add French Vanilla Coffee-mate.

8. Add sugar/honey to taste.

9. Combine tea mixture with pearls.

1. Boil water in a large pot. Ratio of water to tapioca pearls should be roughly seven to one.

2. Add in the tapioca pearls to boiling water, they should float in the water.

3. Boil tapioca pearls for 15 minutes with the cover on.

4. Turn the heat off and let the tapioca sit in the water for 15 minutes.

5. Rinse the cooked tapioca pearls in warm water and drain out the water.

Steam one cup of milk, pour in espresso and add Coffee-mate for a flavorful café latte.

Submitted by: lovemycoffee

COOKING TIP

Submitted by: Purplemommi

ROLLED FONDANTCAKE ICING

INGREDIENTS:

1 (1/4 oz.) package

Unflavored gelatin

1/4 cup Cold water

1/2 cup Glucose syrup

1 TB. Glycerin

2 TB. Shortening

1 TB. Vanilla Caramel Coffee-mate (liquid)

8 cups Confectioner’s sugar, sifted

8. Use your fingers or special smoothing tool to gently position the fondant and smooth the top and sides.

9. Use a paring knife and cut away the excess fondant around the bottom of the cake.

Tip: You can also separate small amounts of fondant and mix food coloring into it. Then use cookie cutters to cut shapes into fondant.

1. Place gelatin and water in a small saucepan over low heat until melted.

2. Combine the remaining ingredients in the bowl of a stand mixer.

3. Add the melted gelatin to the mixer and beat at low speed until combined. This will form a paste or dough called fondant.

4. Place in the refrigerator for a few minutes to let harden slightly.

5. Use confectioner’s sugar to “flour” your work surface and a rolling pin.

6. Use the rolling pin to roll the fondant out flat and not too thin.

7. Using the rolling pin, lift fondant onto your cake.

Submitted by: stef42678

COFFEE-MATECOCONUTTRUFFLES

INGREDIENTS:

8 oz. Cream cheese, softened

3 cups Powdered sugar

2 tsp. French Vanilla Coffee-mate (liquid)

1 1/2 cups Shredded coconut

1 1/2 cups Milk chocolate chips 6. Place truffles on a sheet of waxed paper to dry.

7. Store truffles in refrigerator.

1. In a mixing bowl, cream the cream cheese and powdered sugar together until well incorporated.

2. Add French Vanilla Coffee-mateand mix well.

3. Use a melon baller to form mixture into small balls and set in freezer for 20 minutes.

4. Melt chocolate chips in microwave as package directs.

5. Using a fork, dip the truffle centers (the balls) into the melted chocolate and sprinkle ball with shredded coconut.

Add a splash of French Vanilla Coffee-mate to hot chocolate mix. Submitted by: Beverly

COOKING TIP

Submitted by: tissy125

SNICKER-DOODLECOOKIES

INGREDIENTS:

1/2 cup Butter, softened

1 1/2 cups Granulated sugar

1 tsp. Vanilla extract

2 Large eggs

1/4 cup Original Coffee-mate (liquid)

3 1/2 cups All-purpose flour

1 tsp. Baking soda

1/2 cup Walnuts or pecans, chopped (optional)

CINNAMON/SUGAR COATING:5 TB. Granulated sugar

2 TB. Ground cinnamon

11. Using about a TB for each cookie, roll dough into walnut-sized balls.

12. Roll the balls in the cinnamon/sugar mixture one at a time.

13. Place the balls about two inches apart on the cookie sheets and flatten slightly with a spoon or spatula.

14. Bake for about 10 to 11 minutes until the cookies are golden brown.

15. Cool on a wire rack.

Tip: For a sweeter cookie, try substituting in Cinnamon Vanilla Crème Coffee-mate

1. Preheat the oven to 375°F.

2. Grease two baking sheets, or line them with parchment paper.

3. Beat the butter with an electric mixer until it’s light and fluffy.

4. Add the sugar and vanilla extract and mix well.

5. Beat in the eggs, then the creamer.

6. Sift the flour and the baking soda into the butter mixture.

7. Mix well to blend.

8. Stir in the nuts if you are using them.

9. Refrigerate dough for 15 minutes to make it easier to work with.

10. Prepare the cinnamon/sugar coating by mixing the cinnamon and sugar together in a bowl.

Want more Coffee-mate goodness?Visit the recipe section of the official Coffee-mate® Web site for seasonal beverage and dessert ideas. Each recipe features a consumer review and rating area, as well as an opportunity to contribute.

http://www.coffee-mate.com/Recipes.aspx

Try your hand at creating some the top-rated items featured on the site, including (above):

-Spinach and Cheese Strata-Winter Spice Scones -Balsamic Strawberries with Almond Mascarpone Crème

®