Add your favorite coffee to these shortbread-like bars.

Sift together:
2-1/4 cups flour
1/2 tsp. baking powder
1/4 tsp. salt

Blend in:
1 tsp. almond or vanilla extract
1 - 2 T. Berres Brothers finely ground coffee

Cream:
1 cup butter
1 cup brown sugar
Mix all ingredients together and add:
1 cup mini chocolate chips

Press into 9x13 in. baking sheet and bake at 350 degrees for 15 - 20 minutes or until edges are just turning brown.

Can be used on beef or pork (and we bet it would taste savory on chicken, too!)

1/4 cup Berres Brothers coffee (non-flavored)
1/4 cup bourbon
1/4 cup worcestershire sauce
1/4 cup soy sauce

2 tablespoons brown sugar

Marinade for 24 hours and then grill. Delicious! And the meat melts in your mouth!

- Submitted by Connie G.

Coffee is an excellent marinade because its natural acids and enzymes tenderize meat. Coffee tasting experts identify natural flavors in coffee such as cinnamon, chocolate, wine, fruit and even caramel. For this reason coffee enhances the flavor of savory dishes.

Marinade:
4 cups water
1/3 cup salt
1/3 cup packed dark sugar
1 T each cumin, chili powder
1 cup strong brewed coffee
2 T vegetable Oil

Sauce:
1 medium onion
2 cloves garlic
1 can crushed tomatoes (drained)
1 ¼ cups chicken broth
1 T peanut butter
1 t granulated sugar
½ t ground cumin
dash cinnamon
1 oz unsweetened chocolate
2 chipolte chilies in adobo sauce
(from can)

1. In 2 quart saucepan, heat water, salt, brown sugar, cumin seed, chili powder and lime slices over medium heat, stirring occasionally, until salt and brown sugar are dissolved. Remove from heat and stir in coffee. Cool mixture to room Temp.

2. Place chicken in 1-gallon resealable plastic food-storage bag or large bowl, and pour cooled coffee mixture over chicken. Seal bag or cover bowl and refrigerate 2-3 hours.

3. In 12 in skillet, heat oil over medium heat. Remove chicken from marinade and pat dry on paper towels. Discard marinade. When oil is hot and shimmers lightly, place chicken in skillet. Cook about 3 minutes or until golden brown. Flip and cook 2-3 minutes on other side. Place chicken on plate.

4. In the same skillet, cook onion over medium heat 5 minutes, stirring occasionally, until soft and lightly browned.
Add garlic and cook 30 seconds or until fragrant. Add tomatoes, broth, peanut butter, granulated sugar, ground cumin, cinnamon, chocolate and chilies. Cook uncovered 3 minutes, stirring occasionally, until mixture simmers and peanut butter and chocolate are melted.

5. Reduce heat to medium-low and nestle chicken breasts in sauce. Cook uncovered an additional 15-20 minutes until sauce thickens and chicken is no longer pink in center.

Voted "Favorite BB Spice with Beef" Contest Winner by fellow employees!

2-3 lbs of your favorite beef sirloin, chuck and or round steak
4-6 tablespoons of Berres Brothers Merlot Beef Rub (available on our website)
1-can of beef gravy
2-3 cups of Berres Brothers brewed and cooled coffee (we liked using Jazzy Java!)

1) Rub both sides of meat generously with Merlot Beef Rub

2) Place rubbed meat in a 9 x 13 glass pan, add one can of beef gravy and 2- 3 cups of brewed and cooled Berres Brothers coffee

3) Cover with foil and marinate in the refrigerator 4-6 hours or overnight

4) Bake covered for two hours in a 300 degree oven

5) After cooking, slice or cube meat and place in slow cooker on low

Saute:
2 teaspoons of butter or oil
1 large Vadalia Onion - sliced thin
3-4 cloves of minced garlic
a generous handful of chopped fresh cilantro
sliced mushrooms to taste

Combine vegetables, meat, juices and coffee to cover in your slow cooker!

Cook on low 4-6 hours. You can thicken with corn starch, if desired.

We suggest you serve this dish over rice.

Recipe from the kitchen of Janell, employee of Berres Brothers Coffee Roasters for five years!

All of our rubs are available online.

Serve Ala-mode for a super creamy treat!

1 lb. dark brown sugar
¾ cup unsalted butter
3 T finely ground Berres Brothers dark roast coffee
2 large eggs
1 cup semisweet chocolate chips
2 T vanilla extract
2 cups all-purpose flour
2 t baking powder
½ t salt
1 cup chopped pecans

Heat the brown sugar and butter in a medium-size saucepan over medium-low heat until butter melts. Stir the finely ground coffee into the butter mixture. Let cool to room temperature. Preheat oven to 350 degrees F. Butter an 11 X 8-inch baking pan. When the butter mixture is cool, beat in the eggs and vanilla extract with a hand-held mixer. Sift the flour, baking powder, and salt together and stir into the butter mixture with a wooden spoon. Stir in the pecans and chocolate. Spread the mixture evenly in the prepared pan with a rubber spatula. Bake until lightly browned, 25 to 30 minutes.

4 oz. of beef tenderloin - cut to bite size
2T butter
1 oz. olive oil
1T of Berres Brothers Merlot Beef Rub (available online)
1/2 cup frozen vegetable mix - corn, carrots, green beans
4-6 pearl onions
2 oz. Merlot wine
corn starch (as needed)
pinch of salt to adjust flavor at the end
1 cup of cooked egg dumpling noodles

Sprinkle Berres Brothers Merlot Rub mix over beef in bowl, toss to coat.
Melt butter and add olive oil in heavy bottom sauce pot.
As butter and oil begin to brown, add beef and continue to stir until beef is cooked through - about 4-5 minutes.
Lift beef from pan and set aside. Add wine to deglaze.
Add small amount of corn starch.
Turn heat off and stir wine/corn starch in pot until it just begins to thicken.
Take pan off heat and run cold water over outside of pot.
Sauce should have the consistency of heavy syrup.
Steam vegetables until lightly tender, yet crunchy.

Place a bed of cooked noodles in a shallow soup plate and arrange beef and vegetables on top. Drizzle with sauce.

Recipe from Ann, Berres Brothers Coffee Roasters employee.

Beef:
2 lbs. of lean beef stir fry strips

Marinade:
1/4 cup lime juice
1/4 cup Worchestershire
2 tsp course salt
1/3 cup of Berres Brothers Chile Lime Coffee Rub (available on the website)

Filling:
Roast peppers and season with 1 crushed garlic clove, 1/3 tsp salt, 1/3 tsp freshly ground pepper, 1/4 cup olive oil. Put in plastic bag and marinate for 5 hours.

Refrigerator Onions:
3 cups sweet onions, sliced
1 tsp course salt
2 T sugar
1 1/4 cup white wine vinegar
2 T olive oil
Mix all together in stainless steel bowl and let mix at least 24 hours.

Dressing:
2 ripe avocados, pitted
3 T lime juice
1 cup half and half creamer
1/4 tsp sugar
1/2 tsp salt
1/4 real bacon bits
Blend the last four ingredients, then add avocado and blend all together on high speed.

Slice fajitas in half and stuff with marinated Chili Lime Coffee Rubbed beef, peppers, onions and top with avocado dip!


This recipe is from Sarah's loving kitchen. She is also a Berres Brothers Coffee Roasters employee.

These are cut-out Gingerbread cookies with a spicy coffee twist!

1 ½ cups butter
1 cup white sugar
1 cup molasses

Let this come to a boil. Cool and add the following ingredients:

1 egg
1 t ginger
½ t cinnamon
½ t anise
½ t ground cloves
½ t allspice
½ t cardamom (optional)

Then

Dissolve 2 t baking soda in ½ cup of cold, brewed Berres Brothers gingersnap flavored coffee. Add to mixture. Add 5 ½ -6 cups flour. Chill overnight and roll out. Cut-out figures. Bake at 350 degrees for 6-7 minutes.

1 1/2 lbs of cubed lean beef
1 T of Berres Brothers Merlot Beef Rub (avaliable on our website)
1 small onion, chopped
1/2 t worchestershire sauce
2 cups of beef broth
3 carrots, chunked
1 large potato, chunked
1/2 cups frozen peas

Rub Berres Brothers Merlot Beef Rub into meat pieces. Brown in saucepan. Remove meat, add onions, saute until tender. Add meat, broth and worchestershire sauce. Heat until boiling, reduce heat and simmer 1 hour. Add carrots and potatoes, simmer another 20 minutes. Add peas. When heated, serve immediately.

This recipe is from the kitchen of Joanne, Berres Brotheres Coffee Roasters employee.

This crumbly, gooey cake is a surefire hit. The hot chocolate pudding rests under a thick blanket of moist mocha cake. For total decadence, scoop it into bowls and serve drizzled with heavy cream.

1 cup unbleached all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pinch of ground cinnamon
1/2 cup milk
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 cup hot brewed Berres Brothers Non-Flavored Coffee (we recommend our Guatemalan)

Preheat oven to 350 degrees. Coat a 10” deep dish pie plate with oil spray.
In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder, baking soda, salt, and cinnamon. Stir in the milk, oil, and vanilla (the batter will be thick).
Spread in the prepared pie plate and sprinkle with the brown sugar, remaining 1/4 cup sugar, and remaining 1/4 cup cocoa. Pour the hot coffee over top.

Bake until the cake is set on top and the pudding starts to bubble up through the cake, 30 minutes. Cool in the pan for 10 minutes. Use a spoon to serve.

Yield: 8 servings

6-8 oz steamed milk
3 t pumpkin pie filling
1.5 oz espresso
1 pump cinnamon flavor syrup
2 pumps vanilla flavor syrup
Whipped cream

Make with espresso ground Berres Brothers Espresso. Pour into cups and stir in pumpkin pie filling. Add vanilla flavor, cinnamon flavor and milk. Top with whipped cream.

1 oz chilled espresso (Note: fresh-pulled is always prefered, but if you don't have your own espresso machine, your local barista can pull some for you and chill it until you're ready to go.)

1 1/2 oz vodka
1 1/2 oz coffee liqueur
1 oz white creme de cacao

Pour ingredients into shaker filled with ice, shake vigorously, and strain into chilled martini glass. It should be somewhat frothy.

Optional: Line the martini glass with swirls of white chocolate sauce. OR Top with fresh hand-whipped cream.

3 lbs. of lean beef whole cut (sirloin, tenderloin)
4-5 tablespoons of Berres Brothers Three Peppercorn Steak Rub (available on our website)
Bag of frozen Stir Fry Mix

Rub Berres Brothers Three Peppercorn Steak Rub on beef, cover and refrigerate 12 hours.

Grill beef "rare" over an oak and maplewood fire. Let rest for 15 minutes.

Make the stir fry kit according to manufacturers directions.

Add sliced beef to stir fry and and simmer on low for 5 minutes.

Serve over a bed of rice, made with beef broth.

This recipe is from John, a Berres Brothers Coffee Roaster's employee.

4 oz of beef tenderloin - diced
2 T butter
1 oz olive oil
1 T of Berres Brothers Three Peppercorn Steak Rub (available on our website)
1 cup of frozen vegetables steamed - corn, carrots, green beans, pearl onions
1 cup of cooked egg dumpling noodles
1 14 oz can of low sodium chicken broth
1 T of tomato paste
pinch of salt

Sprinkle Three Peppercorn Steak Rub over beef and toss in bowl to coat well. Heat butter and olive oil in heavy bottom pot until butter just begins to brown. Stir in beef and continue to stir, over high heat, until beef is cooked through, about 5 minutes. Lift beef from pot and set aside. Add broth and tomato paste and bring to a full boil. Add vegetables, noodles and beef. Lower heat to simmer and taste. Can add a pinch of salt to adjust flavor.

This recipe is from Ann's kitchen. She is a Berres Brothers Coffee Roasters employee.

These delicious cookies have a wonderful texture – somewhat sandy, like a rich shortbread cookie, but a little more crunchy-firm, almost like biscotti. The walnuts play a starring role, appearing in the dough and as a rolled-in coating.

2 cups walnuts, coarsely chopped
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
Scant 1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 tablespoon plus 1 teaspoon very espresso ground coffee (any Berres Brothers variety will do as long is it's espresso ground)

1. Combine 1 1/4 cups of the walnuts, the flour, baking powder, and salt in a food processor. Pulse the machine repeatedly until the nuts are chopped into very fine pieces. Set aside. Finely chop the remaining nuts by hand and set them aside in a small bowl.

2. Using an electric mixer, cream the butter until smooth, gradually adding the sugar. Beat in the egg, then stir in the vanilla and coffee. Add the dry mixture to the creamed ingredients, stirring the dough with a wooden spoon until evenly combined. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.

3. Adjust one oven rack so it is in the center position. Preheat the oven to 350 degrees. Get out 1 or 2 large baking sheets and butter them lightly or line with parchment.

4. Pinch off pieces of dough and roll into balls 1 1/4-inches in diameter. Roll in the finely chopped nuts and place on the cookie sheet/s, leaving a little room between them. Bake – one sheet at a time – for 16 to 18 minutes, until firm to the touch. Cool briefly on the sheet, then transfer to a cooling rack to finish cooling. Store in an airtight container.

Makes about 2 dozen cookies

6-8 oz steamed milk
1.5 oz peppermint flavor syrup
1.5 oz espresso
1 oz white chocolate powder
Whipped cream
Crushed Peppermint pieces

Make espresso with well ground Berres Brothers gourmet coffee. Pour into cups and stir in peppermint flavoring and chocolate powder. Pour in steamed milk. Top with fresh whipped cream and crushed peppermint pieces.