Fill drip coffee maker with water. Combine remaining ingredients in top basket. Proceed as you would to make coffee. Serve with lemon peel or whipped cream and a sprinkle of nutmeg. - 25.7054

MAKING 1) In a chafing dish, add the lemon slices, orange slices, cloves and cinnamon. 2) Pour about 1/2 cup brandy over the ingredients in the chafing dish. 3) Place the sugar cubes in a ladle, fill with the brandy, then warm and ignite the brandy. 4) Allow... - 33.1364

In saucepan or gesue, mix all ingredients together and bring to boil over high flame. Stir and remove from heat immediately. Skim It. of foam into each cup then pour in remaining coffee. Serve immediately. Makes 4 demi-tasse cups. - 23.1532

Boil water, sugar and coffee in saucepan 10 seconds. Remove from heat. Cool slightly. Repeat twice. Pour into warm demitasse cups. Allow grounds to settle before serving. - 25.7334

MAKING 1. Make coffee for 5 or 6 servings and mix in the ingredients. SERVING 2. Serve in demi-tasse cups in the typical Japanese style. - 30.5313

1. Pour coffee and liqueur into pot. 2. Serve in heatproof glasses or mugs. Top with a small scoop of ice cream. Or serve without ice cream in demitasse cups with a twist of orange peel. - 24.3515

MAKING 1) In a skillet, add brandy, cloves, sugar cubes, lemon peel and cinnamon stick to cook for 1 minute without putting the cover to warm up the brandy. 2) Quickly ignite the brandy and stir slowly. 3) Pour the brandy slowly into hot coffee. SERVING 4) ... - 36.9975

MAKING 1) In a saucepan, mix together coffee and water and bring to a boil. 2) Stir in the sweetener and put off the heat at once. 3) The top of the coffee should be frothy. 4) Divide the froth equally in 4 demi-tasse cups. 5) Pour the evenly in the... - 31.6063

GETTING READY 1) In a 2-cup measure, to combine all ingredients with 1 1/2 cups water. MAKING 2) Microwave at HIGH for 5 minutes. SERVING 3) Use demitasse cups to strain and serve. - 34.0709

MAKING 1. In a deep chafing dish, mix cofee, chocolate syrup, sugar, cinnamon, cloves and anise; steep over low flame for fifteen minutes without boiling SERVING 2. Pour into demitasse cups, garnish with twists of lemon and orange peels and a spoon some... - 34.9349

In large bowl or container, combine all ingredients; mix well. Store mix tightly covered in airtight container. To serve, spoon 1 tablespoon mix into demitasse cup or 2 tablespoons into dinner cup or 3 tablespoons into mug; fill with boiling water. Stir to... - 24.1856

Combine gelatin, 1/2 cup sugar, instant coffee and salt in 2 1/2-quart saucepan. Beat egg yolks with milk. Add to gelatin mixture. Stir over low heat until gelatin dissolves, and mixture thickens slightly, about 10-12 minutes. Remove from heat; add... - 38.1988

MAKING 1. In a medium saucepan, mix water, chocolate, cinnamon stick and sugar and heat slowly, stirring all the while till chocolate melts 2. Stir in coffee till it dissolves completely, throw the cinnamon stick away 3. In a small bowl, beat the cream till... - 34.6463

Fill a demitasse half full with coffee. Add sugar and stir until dissolved. Slowly fill cup with brandy pouring over back of spoon so brandy will float on top. Ignite brandy, and when you get bored watching the fire, quench it with spooned coffee. - 21.4225

Drop lump of sugar into demitasse cup. Fill halfway with double strength coffee. Very slowly fill with cognac. Light with a match. Let it burn a few seconds. Stir. Drink it as hot as possible. Serves 6. - 28.1353

MAKING 1. Make the coffee in Silex or drip . FINALIZING 2. In a deep chaffing dish, combine spices, bay leaves, citrus peel, roasted coffee beans, sugar and liquor. 3. Carefully ignite the liquor and stir with a ladle to blend flavors. 4. Carefully add... - 43.3908

In a chafing dish or brulot bowl mix all ingredients except coffee. Heat; ignite with lighted match. Stir with ladle and slowly add coffee. Serve in demitasse cups. Makes 6 servings. - 29.5232

Combine coffee and cocoa. Add boiling water and stir to dissolve. Pour into demitasse cups. Top each serving with whipped cream and a sprinkle of shredded orange peel. - 20.6103

Combine cinnamon, cloves, orange, lemon rinds and sugar in 2-quart casserole. Pour in cognac. MICROWAVE 1 MINUTE, 30 SECONDS to 2 MINUTES on HIGH, or until hot. Stir in hot coffee. Serve in demitasse or brulot cups. - 37.3204

Set Power Select at HIGH. In 1 -cup glass measure, combine brandy, sugar, cloves, cinnamon and lemon peel. Heat 3/4 to 1 minute; stir. Carefully flame and strain brandy into coffee. Serve in demitasse cups. - 31.5664

Combine coffee and cocoa. Add boiling water. Pour into demi-tasse cups. Top with whipped cream, sprinkle on orange peel or cinnamon. 6 or 7 small servings. - 28.1488

Heat 1/2 cup brandy with 5 lumps of sugar, cloves, orange and lemon peel and cinnamon in chafing dish until sugar is dissolved. Stir occasionally. Heat ladle over a match. Put remaining brandy in ladle. Add sugar lump. Light it. Lower ladle into chafing dish... - 36.8244

1. In chafing dish, over direct heat, combine all ingredients except coffee. Heat until hot throughout—about 10 minutes. 2. In heated ladle, ignite a little of hot cognac mixture. Pour back into cognac in chafing dish to ignite. 3. While cognac is flaming,... - 33.0352

MAKING 1. Take a blender, add coffee, chocolate pieces, eggs, heated cream and coffee liqueur and blend for 3 minutes at high speed. 2. Take six demitasse cups of 4 ounce or custard cups of 6 ounces and transfer the blended contents into these. 3. Refrigerate... - 39.1937

MAKING 1. In a 1 -cup glass measure, blend brandy, sugar, cloves, cinnamon and lemon peel. 2. Heat at HIGH for 1 to 1 1/2 minutes; stir. SERVING 3. Carefully flame the mixture and strain brandy into coffee. 4. Sweeten, if desired, to taste. 5. Serve in... - 35.6895

1. Combine water, chocolate, cinnamon stick and sugar in a 1-quart glass measuring cup. Heat uncovered in microwave oven about 5 minutes at HIGH, or until chocolate is melted; stir occasionally. 2. Stir coffee into chocolate mixture. Discard cinnamon... - 28.9552

1. Make a spice bag by placing the allspice, cloves, and cinnamon pieces in the center of a small piece of cheesecloth. Bring up the corners, and tie securely with cotton string. Set aside 8 slivers of the orange zest for garnish. 2. In a brulot bowl, chafing... - 33.1801

Preheat oven to 350°. Butter pie pan. With a mixer, beat cream cheese until smooth; add sugar, vanilla, and almond extract. Add eggs, one at a time, beating after each addition; blend in cream. Pour caramel topping into pie pan. Carefully (very slowly) pour... - 39.5999

Coarsely crush enough cookies to make 3 tablespoons; set aside. Tie each strip of peel in a knot; set aside. In a 1- to 1 1/2-quart pan, stir sugar, water, and chocolate over low heat until choco late melts; stir in almond extract. Add chocolate mixture to... - 30.1509

Place chocolate chips and coffee granules in blender container. Add very warm half-and-half. Cover; blend at medium-low speed, about 1 minute. Add liqueur and eggs; continue blending until smooth. Pour into small dessert or demitasse cups. Chill. If desired,... - 26.7283

MAKING 1. In a large saucepan, beat egg yolks, add in milk, cream, instant coffee and half a cup of corn syrup and heat gently to scalding, stirring frequently; turn the heat off and stir brandy in 2. In a small saucepan, heat the rest of corn syrup with... - 35.793

GETTING READY 1. Peel orange carefully keeping peeling in one long piece. MAKING 2. With whole cloves, stud peel putting them about 1 inch apart down the full length of orange peel. 3. In cafe diable dish or chafing dish (removing the water pan)add sugar, 2... - 44.1672