View Full Version : Starbucks Coffee Recipes



Anonymous
November 29th, 2005, 12:14 PM
Welcome to the Starucks Coffee Secret Recipe Archive.

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_______________________________
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Anonymous
November 29th, 2005, 03:58 PM
Starbucks Tazo Chai Tea

2-1/2 cups water
6-8 green cardamom pods
2 whole black peppercorns
1-2 slices fresh ginger, peeled and diced
2 sticks cinnamon
1-2 cloves
2/3 cup (175 ml) milk
4 tsp honey
2-3 tsp loose black tea

Put the water in a saucepan, add the spices, and bring to a boil.

Turn down the heat and let simmer for 5 to 10 minutes. Add milk
and sugar and bring to a boil (or heavy simmer).

Add tea, turn off the heat, and let infuse for two to three minutes. Strain into two cups and serve hot.

Anonymous
November 30th, 2005, 01:56 AM
Starbucks Mystic Chai Tea Mix (Instant Chai Tea Mix )

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
2 teaspoons vanilla extract
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom

**Cardamom powder is very expensive. If you have a coffee bean grinder, buy the whole seeds (much cheaper) and grind them to a powder yourself.

Mix the vanilla into the sugar, let it dry, then break the sugar into small lumps.

In a large bowl, combine milk powder, non-dairy creamer, sugar - vanilla mixture, and instant tea. Stir in ginger, cinnamon, cloves and cardamom.

In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.

To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.

You can spice it up even further by adding 1 teaspoon nutmeg and allspice, and 1/4 teaspoon white pepper.

Anonymous
November 30th, 2005, 01:58 AM
Starbucks Pumpkin Spice Latte

3 heaping T. canned pumpkin
2 T. Vanilla syrup
1/4 tsp. pumpkin pie spice
1 cup milk
1-2 shots espresso

In a small saucepan, stir pumpkin puree into milk.

Add vanilla syrup and pumpkin pie spice.

Heat gently, continuing to stirring occasionally just until steaming and foam begins to appear.

Pour pumpkin flavored milk into a tall mug and pour espresso over.

Top with whip cream and a dash of pumpkin pie spice.

Note: If you like it slightly sweeter; add a bit of vanilla flavored coffee cream.

Anonymous
November 30th, 2005, 01:59 AM
Starbucks Coffee Frappe

18 -22 Ice cubes, crushed
7 ounces Double-strength coffee, chilled
2 tablespoons granulated sugar
2 tablespoons flavored syrup of choice (vanilla, hazelnut,-raspberry or other)
Whipped cream, garnish

Place the ice, coffee, sugar and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream.

Anonymous
November 30th, 2005, 02:01 AM
Starbucks Java Chip Frappuccino

4 tablespoon chocolate syrup
4 tablespoon chocolate chips
4 cups double-strength freshly brewed dark roast coffee
Chopped or crushed ice
Whipped cream(optional)
Chocolate syrup (for drizzle, optional)

Fill blender half full with chopped or crushed ice. Add all ingredients (except whipped cream) and blend until thick and still icy.

Pour into 4 tall glasses, top with whipping cream and drizzle
chocolate over the whipped cream.

Anonymous
November 30th, 2005, 02:03 AM
Starbucks Mocha Frappuccino

6 cups double-strength freshly brewed dark roast coffee
2/3 cup unsweetened cocoa powder, plus additional cocoa powder for garnish
2 cups nonfat milk

Fill ice-cube trays with half of the brewed coffee and place in the freezer.

In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill.

When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer or mallet, crush the cubes.

Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture
evenly among them.

Dust the top with cocoa powder and serve.

Anonymous
November 30th, 2005, 02:06 AM
White Chocolate Mocha

2/3 cup whole milk
6 tablespoons white chocolate chips
coffee
whipped cream

Add milk and chocolate chips to a saucepan or double broiler and heat until chips are melted.

Meanwhile make coffee in espresso machine, pour half of milk.

Add mixture to coffee mug and fill rest of the mug with coffee saving enough room for a dollop of whipped cream

Enough for two mugs.

You may also use Toranis™ White Chocolate Syrup.

Anonymous
November 30th, 2005, 02:09 AM
Caramel Macchiato

The average coffee mug is probably equivalent to a Tall (12-oz). I am not following precise Starbucks standards, though if you must know it's properly one shot of espresso, about .75 oz syrup (.25 oz per 4 oz liquid capacity).

milk
1 shot espresso
.75 oz vanilla syrup (.25 oz per 4 oz liquid)
your favorite caramel sauce

In a regular-sized coffee mug, add vanilla syrup and steamed milk. Top with milk foam and add freshly brewed espresso through the foam.

Drizzle with caramel sauce.

Iced Caramel Macchiato

Same ingredients, plus some small ice cubes and (optional) whipped cream.

In a pint glass or iced tea glass (we're assuming 16 oz), add vanilla syrup and fill about 3/5 of the way with cold milk. Add ice almost to the top and pour espresso (2 shots would be typical) over the top.

If you've done it right, the espresso will mix in only about half way down without stirring. If adding whipped cream, add it here.

Drizzle the top with caramel and enjoy.

Anonymous
November 30th, 2005, 02:11 AM
Starbucks Spiced Holiday Coffee

2/3 cup ground Starbucks Christmas Blend or other dark roast coffee
4 cinnamon sticks, crushed or broken into small pieces
6 cups water
1/2 teaspoon ground cardamom
2/3 cup honey
Half-and-half or milk

Mix together the coffee and cinnamon sticks.

Using the coffee-cinnamon mixture and the water, brew coffee by your customary brewing method.

Add the cardamom and honey to the hot coffee and stir until the honey dissolves.

Serve warm. Pour about 2/3 cup coffee into each glass. Pass the half-and-half or milk.

Anonymous
November 30th, 2005, 02:13 AM
Starbucks Lowfat Creamy Blend of Coffee & Milk

1/2 cup fresh espresso
2 1/2 cups low fat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin (found near the canning supplies in the supermarket)

Combine all of the ingredients in a pitcher or covered container. Stir or shake until sugar is dissolved. Chill and serve cold.

To make the "Mocha" variety:

Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before combining.

Anonymous
November 30th, 2005, 02:15 AM
Starbucks Peppermint Mocha

3 tablespoons chocolate syrup
11/2 tablespoons Peppermint Syrup (Starbucks or Toranis)
1 ounce espresso
12 ounces steamed or heated milk
Whipped cream
Red sugar sprinkles

Pour syrup into a twelve-ounce mug, add a shot of espresso, and Peppermint syrup.

Fill the remainder of the cup with steamed or heated milk. Garnish with whipped cream and red sugar sprinkles.

Anonymous
November 30th, 2005, 02:16 AM
Starbucks Frozen Frappuccino

1 c. ice (or to taste)
1/2 c. skim milk
2 teaspoons Hershey™ Chocolate Syrup,
single or double shot of espresso or strong coffee

Pour into a tall glass, dust with cocoa and serve with a straw .

Anonymous
November 30th, 2005, 02:18 AM
Starbucks Gingerbread Latte

Gingerbread Syrup:

2 cups Grandma's™ molasses
1 cup brown sugar
2 tbsp ground ginger
2 tbsp ground cinnamon
2 tbsp vanilla extract

Mix together ingredients until well blended

Make ½ cup of espresso.

Steam or heat 8 ounces of milk, (use espresso machine or microwave)

Add espresso to a large cup.

Add 1/4 cup of the gingerbread syrup

Add Steamed milk

Stir

Top with whipped cream and sprinkle with nutmeg.

Refrigerate remaining syrup for later.

Anonymous
November 30th, 2005, 02:20 AM
Starbucks Iced Constantine Coffee


2/3 cup ground dark roast coffee
4 cinnamon sticks, crushed or broken into small pieces
6 cups water
1/2 tsp. ground cardamom
2/3 cup honey
Ice cubes
Half-and-half or milk

Mix together the coffee and cinnamon sticks. Using the coffee-cinnamon
mixture and the water, brew coffee by your customary brewing method.

Add the cardamom and honey to the hot coffee and stir until the honey
dissolves.

Cover and chill.

To serve, fill tall glasses with ice cubes. Pour about 2/3 cup chilled
coffee into each glass. Pass the half-and-half or milk.

Serves 8.

Anonymous
November 30th, 2005, 02:22 AM
Starbucks Java Float

4 Tbsp. chocolate syrup
2 cups club soda or sparkling water, chilled
4 scoops coffee ice cream

In each of 2 tall glasses, stir together 2 Tbsp. of chocolate syrup and 1 cup club soda. Place 2 scoops of ice cream in each glass and serve immediately. Serves 2.

Make double-strength coffee by measuring 2 tablespoons of ground coffee per cup (serving) in your coffee maker: The drink will be even more authentic if you use Starbucks beans and grind them yourself just before brewing.

Makes 2 "Grande" Drinks

Anonymous
November 30th, 2005, 02:25 AM
Coffee

3/4 cup double-strength coffee, cold
3 tablespoons granulated sugar
1 cup low fat milk (2% or 1% if you prefer)
2 cups ice

1. Make double-strength coffee by brewing with twice the coffee required by your coffee maker: that should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.

2. To make drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw.

CARAMEL
For this version, add 3 tablespoons of caramel topping to the original recipe and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.

MOCHA
For this version, add 3 tablespoons Hershey's chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream, if desired.

Anonymous
November 30th, 2005, 02:26 AM
Starbucks Vanilla Iced Coffee

7 oz. double-strength coffee, chilled
1 ½ tablespoons vanilla syrup
Milk or cream

1. Pour coffee over ice in a 12 oz. glass

2. Add syrup and milk or cream to taste

Anonymous
November 30th, 2005, 02:29 AM
Starbucks Frappuccino


http://www.recipesecrets.net/images/premium-recipe2.jpg (http://www.recipesecrets.net/blog/go/premiumrecipe/)

Anonymous
November 30th, 2005, 02:31 AM
Starbucks Chai Tea

3 cups water
3 cups milk
6-8 black or decaf black tea bags
1/2 cup honey
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger (or a mashed small chunk of fresh)

Bring water and milk to a boil. Add other ingredients, return to boil. Turn off heat and let steep for 3-5 minutes.

Remove tea bags then filter through fine strainer. Good hot or cold. This can be kept in the refrigerator and microwaved when you want it hot

Anonymous
November 30th, 2005, 02:34 AM
Amaretto Chai Latte© Chiller

16 oz. serving:

In a blender,
Pour 5 oz. water or milk

Add 2 scoops Cappuccine Chai Latte© Tea

Add 1 to 2 shots of Amaretto flavor syrup

Add approximately 13 oz. of ice, or use your 16 oz. cup
and fill with ice just below the rim.

Blend well. Garnish with whipped cream, and mint leaf.

Note: If your drink consistency is too thick, reduce the amount of ice. If too thin, add ice.

Anonymous
November 30th, 2005, 02:35 AM
Hot Chai Latte©

12 oz. serving:

In a blender,
Pour 9 to 10 oz. hot water or steamed milk
Add 1-1/2 scoops Cappuccine Chai Latte© Tea

Blend for approximately 10 - 15 seconds

Top with whipped cream and a cinnamon stick.

Anonymous
November 30th, 2005, 02:37 AM
Starbucks' Caramel Apple Cider

Cinnamon syrup-a couple of squirts (sold in the store)
Treetop premium apple juice
Whipped cream Carmel syrup drizzled on top

Blend cinnamon syrup with apple juice.

Top with whipped cream and caramel syrup.

Anonymous
November 30th, 2005, 02:40 AM
Starbucks Mocha Slush

6 cups double-strength freshly brewed dark roast coffee

2/3 cup unsweetened cocoa powder, plus additional cocoa powder for garnish
2 cups non fat milk (2% or 1% if you prefer)

Fill ice-cube trays with half of the brewed coffee and place in the freezer.

In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa.

Cover and chill. When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer or mallet, crush the cubes.

Fill 4 glasses with the crushed ice and divide the coffee cocoa mixture evenly among them. Dust the top with cocoa powder and serve.

Serves 4.

Anonymous
November 30th, 2005, 02:43 AM
Starbucks Eggnog Latte

For the Eggnog Latte:

1/2 cup eggnog
1/4 cup whole milk
Starbucks Espresso Roast coffee (ground)
Pinch of ground nutmeg

To make the Eggnog Latte:

Combine cold eggnog with cold whole milk. Cold non-fat milk can be substituted for the whole milk.

Using the steaming feature on your espresso machine, steam the eggnog/milk mixture until the temperature reaches 145F. Set aside.

*Eggnog heats and scalds more quickly than milk, so watch your thermometer.

Tamp ground espresso into the filter. Pull a shot of espresso and pour in serving mug.

Fill mug with steamed eggnog/milk mixture. Top w ith 1/4 inch foamed eggnog/milk mixture to the rim of the mug.

Garnish with a sprinkle of ground nutmeg.

Anonymous
November 30th, 2005, 02:45 AM
Starbucks Iced Mocha

Fill cup with ice pour in milk of choice (2%, skim, soy) add Hershey™ liquid chocolate (not the powdered stuff) drop in the espresso shots ( 1 or 2 ).

stir until chocolate is mixed in well top off with whipped cream.

How much milk, chocolate, and espresso you add will depend upon your taste preferences.

Experiment till you get the perfect ratio.

Anonymous
November 30th, 2005, 02:49 AM
Starbucks Summer Fruit Cobbler Bars

Crust:

1 cup flour
1/2 cup unsalted butter, softened
1/4 cup sugar

Filling:

3 cups fruit (I used 1 cup each of blackberries, blueberries and peach)
1-1/2 tsp cornstarch
1/4 cup sugar (adjust as needed depending on sweetness of fruit)
pinch salt
1 tsp minced lemon zest

Biscuit Layer:
1 cup flour
2 Tbsp sugar
1-1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter
1/4 cup milk
1 egg

Topping:

1/4 cup butter
6 Tbsp sugar
1/4 tsp cinnamon
pinch salt
1/2 cup flour
1/4 tsp vanilla
Preheat oven to 350.

Crust:

Mix butter, sugar and flour with pastry blender until crumbly, and firmly press the mixture into a lightly greased 8-inch square pan.

Poke few times with fork and bake for 25 minutes or until barely golden.

Filling:
In a mixing bowl, combine sugar, cornstarch and salt. Stir in the fruit and zest until combined. Set aside.

Biscuit Layer:
Sift together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.

Combine milk and egg and add all at once to dry ingredients, stirring just until moist.

Topping:
Mix all ingredients with pastry blender until butter is in small pea-sized pieces and mixture begins to clump together.

Assembly:
Increase oven temp to 400. Spread 2 cups of fruit over baked crust. Use spoon to dollop biscuit dough some what evenly over fruit. Top with remaining 1 cup of fruit and sprinkle with topping.

Anonymous
November 30th, 2005, 02:51 AM
Starbucks Black and White Toffee Bars

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup (1 stick) butter, softened (or use 1/4 cup butter and 1/4 cup vegetable shortening
1 teaspoon vanilla extract
1 large egg
1 cup (6-ounce package) Semi-Sweet Chocolate Chips
1 cup (6-ounce package) White chocolate chips
1/2 cup chopped toffee candy such as Almond Rocca

Preheat oven to 375° F. Grease 9-inch-square baking pan.

Combine flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy.

Beat in egg; gradually beat in flour mixture. Stir in morsels and
chopped toffee.

Spread into prepared baking pan.

Bake for 20 to 23 minutes. Remove pan to wire rack. Cool completely in pan on wire rack; refrigerate for 5 to 10 minutes or until chocolate is set.

Cut into bars.

Anonymous
November 30th, 2005, 02:55 AM
Starbucks Chantico Chocolate Cake

1 box "Duncan Hines Moist Deluxe Devil's Food Cake"
1 small box chocolate pudding
4 eggs
3/4 cup vegetable oil
1 cup sour cream (I use light)
6 oz of Chantico Drinking Chocolate from Starbucks
butter or oil for greasing pan

Preheat oven to 350.

Mix all ingredients well in a large bowl. Pour into a greased, cake pans
(same variety and baking options as you seen on the mix box) and bake until a toothpick inserted in the middle comes out clean or with crumbs clinging to it, about 30-45 minutes depending upon size of your pan.

Cool in pan or Remove from Pan and sprinkle with powdered sugar or frost as follows:

Chantico Chocolate Cake Frosting

1 stick of butter
2/3 cup Hershey™ cocoa
3 ½ cups powdered sugar
3-4 oz Chantico Drinking Chocolate from Starbucks
A bit of milk as needed to soften texture of frosting
1 tsp real vanilla extract

Melt Butter add to mixer bowl. Stir in cocoa. Alternately add powdered sugar and Chantico beating on medium speed to spreading consistency.

Add milk if needed. Stir in Vanilla. Frost the cake with this once it is cooled.

Try not to eat all the frosting before you use it. :lol:

Anonymous
November 30th, 2005, 02:57 AM
Starbucks Black and White Toffee Bars

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup (1 stick) butter, softened (or use 1/4 cup butter and 1/4 cup vegetable shortening
1 teaspoon vanilla extract
1 large egg
1 cup (6-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup (6-ounce package) White chocolate chips
1/2 cup chopped toffee candy such as Almond Rocca

PREHEAT oven to 375° F.

Grease 9-inch-square baking pan.

COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy.

Beat in egg; gradually beat in flour mixture. Stir in morsels and
chopped toffee. Spread into prepared baking pan.

BAKE for 20 to 23 minutes. Remove pan to wire rack. Cool completely in pan on wire rack; refrigerate for 5 to 10 minutes or until chocolate is set.

Cut into bars.

Anonymous
November 30th, 2005, 03:00 AM
Starbucks Orange Oatmeal Flat Scones

2 1/2 cups all purpose flour
2 cups oatmeal
1 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup very cold unsalted butter, cut into small chunks
1 egg
1/2 cup orange juice
1/4 teaspoon Boyajian orange or tangerine oil or extract
1 cup raisins, plumped and dried

Glaze:

milk, sugar, orange zest


Line a large baking sheet with parchment paper (double two sheets if you have them one inside the other).

Preheat oven to 425 F.

In a large bowl, place flour, oatmeal, sugar, salt, baking powder, baking soda and mix together.

Cut or rub in butter to make a mealy mixture.

Stir in egg and orange juice. Add orange oil or extract. Mix to make a soft dough.

Turn out onto a lightly floured board and knead for a few minutes.

Roll or pat out into a thickness of 1/2 inch. Using a serrated cookie cutter, cut into disks or rounds.

Brush with milk and sprinkle with sugar and orange zest.

Bake until nicely browned about 14 minutes.

Anonymous
November 30th, 2005, 03:03 AM
Starbucks Vanilla Almond Biscotti

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 cup chopped or slivered almonds, toasted in a 350 degree oven for 7-10
minutes, until fragrant, and cooled
3 large eggs, room temperature
1 teaspoon each: vanilla and almond extract
Pinch of salt

Preheat oven to 350 degrees.

Mix flour, sugar, nuts and baking powder and pinch of salt either in the food processor or mixer, or even by hand.

Whisk eggs and extracts in another bowl until well beaten.

Add egg mixture to flour mixture and process or beat just until combined. Mixture will be sticky and thick.

Grease or spray a cookie sheet. Divide dough into two parts and transfer to cookie sheet. With floured hands, shape into 8" long, 1/2" high loaves.

If desired, sprinkle with a bit more of granulated or raw sugar.

Bake for 20-25 minutes, until pale golden and center of loaf is firm when touched. Remove from cookie sheet and cool.

Place on cutting board and cut into 1/2" thick slices on the diagonal.

Arrange cookies cut side down on same sheet. Bake another 12-18 minutes, until cookies are turning golden but still a bit soft.

Let cool and store in airtight container.

Makes about 2 dozen.

Anonymous
November 30th, 2005, 03:08 AM
Starbuck's Chocolate Waffles With Coffee Syrup

1 ounce milk chocolate or milk chocolate chips (3 tablespoons)
1/2 cup butter, melted
2 eggs, separated
2 cups buttermilk or sour milk
2 cups all-purpose flour
1 tablespoon sweet ground cocoa (be sure to use sweet, such as Ghiradelli's, not non-sweetened)
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons baking soda

Syrup:

1 cup water
3/4 cup granulated sugar
1/4 cup brewed double-strength coffee, preferably made from dark-roasted beans
1/8 teaspoon ground cinnamon

To make waffles: Preheat standard or Belgian waffle iron. Melt milk chocolate and butter over low heat, stirring to combine to a sauce-like consistency.

Put egg yolks in a mixing bowl and beat well. Stir in the buttermilk or sour milk.

In another bowl, mix the flour, cocoa, sugar, salt and baking soda. Add the flour mixture to the yolk mixture and beat until smooth. Stir in the melted butter and chocolate and mix just until incorporated.

In a small bowl, beat the egg whites until stiff but still moist. Gently fold the whites into the batter.

With a ladle, scoop 1/2 to 3/4 cup batter onto oiled waffle iron and cook according to manufacturer's directions. Serve with butter or coffee-flavored ice cream and warm coffee syrup.

To make syrup: Heat water and sugar in saucepan, stirring until boiling. Heat just until sugar mixture colors slightly.

Remove saucepan from heat and allow to cool for 2 to 3 minutes. Add hot double-strength coffee and cinnamon and mix thoroughly.

Avoid reheating syrup.

Makes approximately 10 waffles.

Anonymous
November 30th, 2005, 03:11 AM
Starbucks Date Scones

1-1/2 cups flour
1/2 cup whole wheat flour
1/4 cup bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoons cinnamon
1/4 cup brown sugar
1/2 cup butter, unsalted, chilled
1 egg
2/3 cup buttermilk
2/3 cup chopped dates

Combine the all purpose flour, the whole wheat flour, the bran, baking powder, soda, salt, cinnamon and brown sugar.

Cut in the butter. (Or combine in a food processor, just until crumbly.)

Add the egg, buttermilk and dates; do not over mix. If the dough seems too sticky to work with, add a couple more tablespoons flour.

Shape the dough into a rectangle about 1" thick on a floured surface. Cut into 12 triangles.

Bake on an ungreased baking sheet in a preheated 350F degree oven about 25 minutes.

Cool on a rack.

Makes 12 scones

Anonymous
November 30th, 2005, 03:15 AM
Starbucks Meringue Drops

1/3 cup egg whites
1/2 cup sugar
3/4 cup semi-sweet chocolate chips
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 cup chopped walnuts

Preheat oven to 350ºF.

Place rack in lower third of oven.

Cover two large baking sheets with parchment paper.

In a small metal bowl, beat egg whites, adding sugar slowly, until the whites are stiff but not dry. Using a rubber spatula, carefully stir in melted chocolate, vanilla, almond extract and chopped nuts into egg whites.

Drop spoonfuls of batter - about 1 1/2 to 2 tablespoons - onto the parchment lined baking sheets.

Bake for 12-15 minutes or until tops are completely dry. Do not overbake. Cool completely in pan before removing with a spatula. 12-18 cookies.

Anonymous
November 30th, 2005, 03:19 AM
Starbucks Chocolate Fudge Squares with Mocha Glaze

1/2 cup unsalted butter, at room temperature (1 stick; see note)
1 cup granulated sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking powder
2 ounces unsweetened chocolate, melted
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Glaze

1 generous cup powdered sugar
1 tablespoon unsalted butter, at room temperature
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 cup brewed double-strength coffee, preferably made from dark-roasted beans

Preheat oven to 350 degrees F.

Butter an 8-inch square baking pan.

To make fudge squares: In a large bowl, cream the butter with the sugar and egg.

In a small bowl, sift together the flour and baking powder.

Add to the butter mixture. Then add the melted chocolate, being careful not to over-beat.

Add the milk, vanilla and walnuts, stirring just to blend.

Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes.

Allow the cake to cool completely. Meanwhile, make glaze.

To make glaze: In a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. Stir in the coffee and whisk until smooth.

Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.

NOTE: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less satisfactory results.

Anonymous
November 30th, 2005, 03:26 AM
Starbucks Lemon-Tipped Pistachio Biscotti

For the biscotti:

6 T. unsalted butter, at room temperature
1/2 c. granulated sugar
1 T. grated lemon zest
2 large eggs
1 tsp. vanilla extract
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 c. shelled pistachios, roasted and coarsely chopped

For the lemon icing:

2 c. sifted confectioners' sugar
1 tsp. grated lemon zest
1/4 c. lemon juice

Preheat an oven to 375 F.

In a large bowl, beat the butter, sugar and lemon zest until well blended.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder and salt.

Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft. On a lightly floured work surface, divide the dough in half.

Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet.

Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes.

Cool 10 minutes on the pan, then slide the logs onto a work surface.

Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies.

Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes.

Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more.

Transfer to wire racks to cool completely. To make the icing, in a small bowl, combine the sugar, lemon zest and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly.

Dip one end of each biscotti in the icing, turning to coat the tip evenly.

Place on a wire rack until the icing sets.

Makes about 2 1/2 dozen Biscotti.

Anonymous
November 30th, 2005, 03:30 AM
Starbucks Italian Date Thumbprints

1 cup all-purpose flour -- plus 1 tablespoon all-purpose flour
3 1/2 tablespoons potato flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup chopped dates
1/2 cup hot double-strength Starbucks Christmas Blend (or other dark roast coffee)
1/2 cup unsalted butter -- room temperature
1/4 cup granulated sugar -- plus 2 tablespoons granulated sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup orange marmalade

Preheat oven to 375 degrees. Line baking sheets with parchment paper or lightly grease.

Sift together flour, potato flour, baking powder and salt; set aside. Soak the dates in the hot coffee for at least 30 minutes. Drain coffee but reserve 1 teaspoon of the liquid.

Cream butter and sugar in a mixing bowl until light and fluffy. Add the egg, milk, reserved coffee and vanilla and mix until blended.

Add soaked dates into the flour mixture and toss just to coat lightly.

Add flour into the creamed mixture and mix until smooth.

Form approximately 2 tablespoons of dough into a ball by rolling between palms. Make an indentation in the center of each ball and place on prepared baking sheet at least 3 inches apart.

Fill each indentation with 1/2 teaspoon of orange marmalade.

Bake cookies in preheated oven for 12 to 15 minutes or until lightly golden.

Cool thoroughly on racks before serving. Garnish with orange peel or a stick of cinnamon.

This recipe yields 36 cookies.

Anonymous
November 30th, 2005, 03:32 AM
Starbucks Health Bars

3/4 cup butter
3/4 cup margarine
1-1/4 cup white sugar
1-1/4 cup brown sugar
1-1/2 tsp. baking soda
1-1/2 tsp. salt
1 T. vanilla
3 eggs

In large bowl combine above ingredients.

Add:
4 cups all purpose flour...mix well.

Then add:
12 oz. pkg Nestle™ chocolate chunks
12 oz. pkg Nestle™ white chocolate chips
8 Heath bars, coarsely chopped

Mix well and spread batter in greased jelly roll pan (15X19).

Bake at 350 for 20-25 minutes.

Anonymous
November 30th, 2005, 03:37 AM
Starbucks Streusel Crumb Coffee Cake

Streusel:

1-1/2 cups graham cracker crumbs
3/4 cup finely chopped walnuts
3/4 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup unsalted butter, melted

Cake:

2 cups cake flour
1 cup granulated sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temp
2 eggs
1-1/2 teaspoons vanilla extract
1 cup milk

Preheat oven to 350 degrees. Butter and flour a 10-inch tube pan, a 9-inch spring form pan or an 8-inch square pan.

To make the streusel, in a medium bowl, combine the Graham cracker crumbs, walnuts, brown sugar, cinnamon, cardamom, and melted butter. Blend well and set aside.

To make the cake, sift the flour, sugar, baking powder, and salt into a large bowl. Add the butter, eggs, vanilla, and milk. Beat vigorously until smooth and quite thick, about 1 minute.

Spread half of the batter into prepared pan and sprinkle with half the streusel mixture. Spoon remaining batter over the streusel and top with remaining streusel.

Bake until cake tests done, about 50 minutes.

Cool about 20 minutes, then remove cake from pan.

Serves 10-12

Anonymous
November 30th, 2005, 03:41 AM
Starbucks Cranberry Bliss Bars

2 cups all-purpose flour
1-1/2 cups uncooked quick cooling oats
3/4 cups plus 1 tablespoon firmly packed brown sugar; divided
1 cup softened butter or margarine
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla extract
2 tablespoons cornstarch
1 (16 ounce) can whole berry cranberry sauce

Preheat oven 350 degrees. Lightly grease 13 x 9 baking pan. In large bowl combine flour, oats 3/4 cup sugar and butter, mix until crumbly.

Reserve 1-1/2 cups crumb mixture for topping. Bake 15 minutes. Cool completely.

In large bowl beat cream cheese until fluffy, gradually mix in condensed milk, lemon juice, and vanilla until smooth. Pour evenly over crust.

In small bowl combine remaining sugar, cornstarch and cranberry sauce.

Spoon over cream cheese mixture.

Sprinkle reserve crumb mixture over top. Bake 40 minutes, cool at room temperature, refrigerate before cutting.

Store in refrigerator.

Anonymous
November 30th, 2005, 03:44 AM
Starbuck's Low Fat Blueberry Muffins

3 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2/3 cup applesauce or pureed pear or 1/3 cup melted
margarine
2 egg whites
1 1/2 cup blueberries
Vegetable oil spray

Preheat oven to 375 degrees.

Blend dry ingredients and set aside.

Combine milk, apple or pear, egg whites; blend well. Add to the dry ingredients and mix with a fork until just blended. Gently fold in blueberries.

Spoon batter into muffin tins lightly sprayed with vegetable oil. Bake until golden brown.

Makes 12 muffins.

Anonymous
November 30th, 2005, 03:47 AM
Starbucks Caramel Scones

3 c. flour
1/2 c. butter
3/4 c. half-and-half cream
1/3 c. sugar
1/2 tsp. salt (use only if you use unsalted butter)
1 T. baking powder
1 c. milk
1 egg
2 tsp. vanilla
1 c. butterscotch chips

Topping:

1/3 c. butterscotch chips -- finely chopped in food processor
1 egg white, lightly beaten with fork confectioner's sugar -- optional

Preheat oven to 425 F.

Line top baking sheet with parchment paper. Combine flour and butter until coarse meal forms.

Add sugar, baking powder and salt, combine well. Stir in cream, vanilla and egg, blending well to form a soft dough.

Fold in butterscotch chips. Scoop mixture onto baking sheet. Place 1/3 c. chips in food processor and process until finely chopped. Do not over processor.

Brush tops with egg white; sprinkle ground butterscotch chips over top.

Bake until browned - 16-18 minutes. Dust with confectioner's sugar when cool.

Can also add 1/2 c. grated walnuts. Can make in shape desired.

Anonymous
November 30th, 2005, 03:51 AM
Starbucks Espresso Pecan Batons

Yields approximately 36 1 ½ to 2-inch cookies

For the cookies:

1-1/3 cups confectioners' sugar
1-1/3 cups chopped pecans
3 Tbsp. all-purpose flour
1 large egg white
1 Tbsp. apricot jam
1 shot of Starbucks Espresso (1 oz.)
Confectioners' sugar for dusting
1-1/3 cups chopped pecans

To make cookies:

Preheat oven to 475 F.

In a food processor combine confectioners' sugar, 1 1/3 cups pecans and flour. Process until the nuts become fully incorporated and are almost flour-like in consistency. Scrape down sides if necessary.

Add egg white, apricot jam and espresso shot into flour mixture. Blend until all liquids are thoroughly incorporated and mixture forms a loose, dough-like mass.

Remove nut dough from processor bowl, coat with a dusting of confectioners' sugar,wrap tightly with plastic wrap and refrigerate until thoroughly cooled, about 30 minutes.

Divide nut dough into four equal pieces. Form each dough segment into 5 to 6-inch cylinders and roll in remaining 1 1/3 cups chopped pecans to coat surface.

Roll nut-coated cylinders into 8 to 10-inch long ropes (no smaller than 1 inch in diameter) and cut crosswise into four equal baton pieces about 2 to 2 1/2 inches long.

Place each baton on a parchment-lined or greased cookie sheet and refrigerate for 1 hour or until dry.

Bake the baton cookies for 10 minutes or just until they begin to brown lightly. If batons begin to crack on the surface remove all from oven and allow to cool completely before serving or storing.

Store in an airtight container for up to 3 days.

Anonymous
November 30th, 2005, 03:55 AM
Maple Oat Nut Scones
(8 servings)

For The Muffins:

1 cup quick/old fashioned oats
1-1/4 cups unbleached flour
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons maple syrup
2-1/2 tablespoons cold butter -- small pieces
1 large egg
1/2 cup half and half or heavy cream
1/2 to 3/4 teaspoon maple extract
2/3 cup coarsely chopped pecans

Maple Glaze:

1-1/2 cups powdered sugar
1/2 teaspoon maple extract
5 teaspoons water

1. Preheat oven to 425 F.

2. Pulse flour, oats, sugar, salt, and baking powder in food processor to finely grind the oats. Add maple syrup and butter and pulse to blend.

3. In a small bowl, beat the egg with the cream and maple extract. Pour the egg mixture into the flour mixture and pulse again.

4. Place dough on a floured surface. Knead in the pecans lightly. Pat dough into a circle and cut into 8 wedges.

5. Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.

6. Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.

7. Mix glaze ingredients until smooth. Spread lots of glaze over each scone and dry about 15 minutes before serving.

Makes 8 scones.

Anonymous
November 30th, 2005, 03:58 AM
Starbucks Cinnamon Scones

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1 egg, separated
3 tablespoons honey
1/3 cup buttermilk
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Preheat the oven to 400 degrees. In a large bowl, stir together flour, baking powder, baking soda, and salt. Cut in butter until the mixture is the consistency of coarse crumbs.

In a small bowl, beat egg yolk (reserving the white) with honey and buttermilk until blended. Add the buttermilk mixture to the flour mixture, stirring lightly only until dough clings together.

Using floured hands, lightly shape dough into a flattened ball. Roll or pat out on a floured board or pastry cloth to a circle about 1/2-inch thick and 8 1/2 inches in diameter.

Using a floured knife, cut 8 or 12 equal wedges. Place themslightly apart on a greased or non-stick baking sheet. In a small bowl, beat egg white slightly to a froth.

In another bowl, blend 1 tablespoon suger and cinnamon. Brush scones lightly with egg white, then sprinkle them with the cinnamon and suger
mixture.

Bake for 10 to 12 minutes, or until golden brown. Serve warm.

Makes 8 to 12 scones.

Anonymous
November 30th, 2005, 04:01 AM
Starbucks Black Bottom Cupcakes


Filling:

8 oz room temp cream cheese
1/3 cup sugar
1 large egg
pinch salt
1 small bag chocolate chips

Cake Batter:

3 cup flour
2 cup sugar 2/3 cup cocoa
2 tsp baking soda
1/2 tsp salt
2 cup water
2/3 cup oil
2 Tbsp vinegar
2 tsp vanilla

Preheat oven to 350.

Cream the cream cheese and sugar. Beat in egg and salt. Stir in
chocolate chips Set the filling aside.

Mix the cake batter. Sift together flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar and vanilla. Beat well and fill cupcake liners 3/4 full with chocolate batter.

Drop about a scant teaspoon of cream cheese mixture on the top of each in the middle.

Bake in preheated 350 oven for approximately twenty minutes. You could halve the cake batter part if you wished and put a larger dollop of the cream cheese mixture on top of 18 cupcakes.

Makes three dozen

Anonymous
November 30th, 2005, 04:07 AM
Starbucks Lemon Squares

Crust:

2 cups flour
1/4 cup icing sugar
1 cup unsalted butter -- softened

Topping:

3 large lemons -- (3 to 4)
7 eggs
2 1/4 cups sugar
1/4 cup melted butter
1/2 teaspoon almond extract
1/2 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups ground almonds

Preheat oven to 350ºF (180ºC).

Lightly grease a 9x13 - inch (3 - L) baking pan or dish.

In a food processor or large mixing bowl,whirl or stir flour with icing sugar. Pulse or cut in butter until fine crumbs form. With floured hands, firmly press into bottom of prepared pan.

Bake in center of preheated oven until lightly golden, about 15 mins.

Remove from oven and reduce heat to 325ºF (160ºC).

Meanwhile, finely grate peel from 3 lemons and squeeze out 3/4 cup juice.

In a medium- size mixing bowl, beat eggs with sugar until pale yellow and slightly thickened. Beat in peel, juice, butter and almond extract.

Measure flour, baking powder and salt into a separate bowl. Stir with a fork until blended. Then, stir into egg mixture, evenly mix, and stir in ground almonds.

Pour over crust. Bake in center of preheated 325ºF (160ºC) oven until golden and set in the center, about 50 mins.

Cool completely on a rack, then cut into squares. Covered and refrigerated, squares will keep well for up to 3 days or can be frozen for up to 1 month.

Anonymous
November 30th, 2005, 04:11 AM
Starbucks Espresso Truffles

1/2 cup milk
1/2 cup heavy cream
1 tbsp lite corn syrup
1/4 cup Starbucks Espresso beans, finely ground
14 oz. Valrhona dark bitter-sweet chocolate
1 tbsp butter

Break chocolate into pieces in copper bowl. Put bowl over large saucepan filled with 2 inches of hot water. Stir occasionally and keep the water below a simmer so that no steam or water gets into the chocolate.

* Bring milk & cream to a boil; stir in corn syrup. Add ground espresso and let infuse for 20 minutes. Strain mixture through cheesecloth and pour over the melted chocolate.

Mix slowly and gently; the mixture should be glossy and smooth. (This mixture is called "chocolate ganache.") Refrigerate for 1 hour. Using a teaspoon, scoop enough ganache to make a small ball about 1" in diameter.

Keeping hands flat, roll the ganache between your hands to form a ball. Roll ball in cocoa powder.

Repeat. Makes about 40 truffles.

In an airtight container, these truffles will last about 2 weeks when refrigerated.

*If water, steam, or condensation contact melting chocolate, it will "seize up" and cannot be salvaged.

For best flavor, bring to room temp. before serving.

Also, no matter what delectable treat you are cooking, don't let your chocolate boil - boiling can sabotage both aroma and taste.