Well, now that you have some yummy coffee recipies you probably want something to eat with it, hmmm? Here are a few of my favorite things to bake.

BREADS

Possibly the best bread you'll ever eat... White Loaf Bread Ingredients: 2 tablespoons shortening or vegetable oil 2 teaspoons salt 2 tablespoons sugar 1 cup hot milk 1 cup hot water 1 package dry yeast ¼ cup warm water 6 cups white flour, approximately Mix shortening, salt and sugar in a large bowl, add hot milk and hot water, and let it cool to lukewarm. In a small bowl or cup mix the yeast with the warm water and let stand for about 5 minutes to dissolve. Add dissolved yeast and 3 cups of flour to the first mixture (salt, sugar and shortening) and beat until well blendd. Add 2 more cups of flour, mix and turnout onto a lightly floured board. Knead for a minute or two then let rest for 10 minutes. Adding just enough of the remaining flour so the dough is not sticky, resume kneading until dough is smooth and elastic. Put dough into a large, greased bowl, cover , and let rise in a warm spot until double in bulk. Punch down and divide into two loaves. Place into greased loaf pans, cover, and let double in bulk again. Preheat oven to 425 F. bake bread for 15 minutes, reduce heat to 375F and bake for 30 minutes more. Remove from pans and cool on racks. ~From “The Fannie Farmer Cookbook."

Here's some alterations for your loaf of bread: Flatten out dough into a sheet that is the width of your loaf pan then spread fillings onto the dough and roll it up! Italian Cheese Bread Add grated cheeses like cheddar, parmesan and mozzerella. Then sprinkle on Oregano, Parsley and Garlic Salt. When the bread is almost done you can melt cheese on the outside and/or dust with Garlic, Oregano and Parsley. Sweet Cinnamon Bread: Make a Cinnamon and Sugar mixture like you would for Cinnamon toast and spread onto dough. When bread is almost done brush with melted butter. Apple, Peach or Cherry Bread: Use apple, peach or cherry pie filling. You don't want to spread your dough out to thin for this. It needs to be pretty thick to hold the filling in. To make it truly decadent spread cinnamon roll frosting over the top when its almost cooled. There really is no limit to the types of bread you can create from this simple recipie!

Biscotti

Double Chocolate Decadence Biscotti Ingredients: 2/3 cup whole almonds 1/2 cup butter, softened 3/4 cup sugar 2 eggs 2 Tablespoons Amaretto, Kahlua, or double-strength coffee 2 cups plus 2 Tablespoons unbleached or all-purpose flour 1/3 cup unsweetened cocoa 1-1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup chopped milk chocolate (I use mini chocolate chips) Place nuts in a shallow pan and bake in a preheated 350-degree oven for 8 to 10 minutes or until golden brown. (Watch, as they can burn quickly.) Let cool. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and liqueur or coffee. (I use Amaretto because that is what I have. I have never used coffee.) In a bowl, combine the flour, cocoa, baking powder, and salt. Add to the creamed mixture, mixing until blended. Cut nuts into halves or thirds. (I use kitchen shears -- much better than a knife.) Fold in nuts and milk chocolate. Divide dough in half. On a greased and floured baking sheet, pat out into two logs about 1/2-inch high, 1-1/2 inches wide, and 14 inches long, spacing them at least 2 inches apart. Bake in the middle of a preheated 325-degree oven for 30 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally on a 45-degree angle about 1/2-inch thick. Place the slices upright on the baking sheet 1/2-inch apart and return to the oven for about 15 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container. Ridge View Bed and Breakfast Rochelle, Virginia (Note: The notes in this recipie are not Nokomys') The Barton House Bed and Breakfast Inn Coquille, Oregon Specialty Recipe Oregon Hazelnut Biscotti Ingredients: 1 cup roasted Oregon hazelnuts, coarsely chopped 4 ounces unsalted butter, softened 3/4 cup sugar 2 eggs 1 teaspoon vanilla 1-1/2 Tablespoons hazelnut liqueur or amaretto 2 cups flour 2 teaspoons baking powder, double acting 1/4 teaspoon salt In large bowl, cream together the butter and sugar. Add eggs, vanilla and liqueur. Blend well. In separate bowl, combine the flour, salt and baking powder. Add the hazelnuts to the egg mixture. Add the flour and stir until just blended. On a floured surface, roll the dough into a cylinder 1-3/4 inches in diameter by 12 inches in length. Place the dough on a cookie sheet and bake in 325 degree oven for about 25 minutes. Allow to cool for 5 minutes. Diagonally slice the roll into 1/2 inch cookies, and place face side up on the cookie sheet. Bake for 10 minutes. Allow to cool overnight. (I usually just leave the baking sheet in the oven with the heat off. The next day they are dry and crisp.) (Note: The notes in this recipie are not Nokomys') Traditional Italian Biscotti Ingredients: 4 tb unsalted butter 1/4 c vegetable shortening 3/4 c granulated sugar 3 eggs 1 ts vanilla 1 ts anise extract or 1 to 2 -tablespoons; to taste (1 to aniseed 1/8 ts lemon oil or 1 teaspoon -lemon extra 1 ts baking powder 3/4 ts salt 3 c King Arthur Unbleached -All-Purpose 1 1/2 c blanched almonds or blanched - hazeln (6 ounces) toasted; * and -coarsely chopped (filberts) Instructions *Toast almonds or hazelnuts by placing them in a single layer on an ungreased pan and baking them in a preheated 350øF oven for 7 to 10 minutes, or until they smell "toasty" and are beginning to brown. In a large mixing bowl, cream together the butter, shortening and sugar, then add the eggs one at a time, beating well after each addition and scraping down the bowl midway through. Beat in the vanilla, anise, lemon, baking powder and salt. Mix in the flour, 1 cup at a time, till you have a cohesive, well-blended dough. Add the nuts, mixing till they're well-distributed throughout the dough. Transfer the dough to a work surface (we don't bother to flour the surface; the dough is sticky, but is easily scraped up with a bench knife or dough scraper). Divide it into three fairly equal pieces, and shape each piece into a rough 10-inch log. Transfer each log to a parchment-lined or lightly greased baking sheet, leaving about 3 inches between each log; you may need to use two baking sheets. Wet your fingers, and pat the logs into smooth-topped rectangles 10 inches long x 2 1/2 inches wide x 7/8 inch thick. Bake the logs in a preheated 375øF oven for 20 to 25 minutes, or until they're beginning to brown around the edges. Remove them from the oven, and allow them to cool for 30 minutes. Lower the oven temperature to 300øF. Gently transfer the logs to a cutting surface, and use a serrated knife to cut them on the diagonal into 1/2-inch wide slices. Because of the nuts and the nature of the dough, the biscotti at this point are prone to crumbling; just be sure to use a slow, gentle sawing motion, and accept the fact that some bits and pieces will break off. (It's the privilege of the cook to eat these warm, tasty bits and pieces as they're created.) Carefully transfer the slices, cut sides up (and down) to a parchment-lined (makes cleanup easier) or ungreased baking sheet. You can crowd them together, as they won't expand further; about 1/4-inch breathing space is all that's required. Return the biscotti to the 300øF oven, and bake them for 20 minutes. Remove them from the oven, quickly turn them over, and bake for an additional 20 minutes, or until they're very dry and beginning to brown. Remove them from the oven, cool completely, and store in an airtight container. Yield: about 60 biscotti (Note: The notes in this recipie are not Nokomys')

Sugar Cookies 1/4 pound butter 3/4 cup sugar 1 egg 1/2 teaspoon vanilla 1 tablespoon cream or milk 1 1/4 cup flour 1/8 teaspoon salt 1/4 teaspoon baking powder Preheat ove to 350F. Cream the butter then gradually , add the sugar, beating until light. Add the egg, vanilla and cream or milk and beat thoroughly. Mix the flour, salt and baking powder together and add to the, first mixture and blend well. Arrange by teaspoonfulls on on cookie sheets 1 inch apart. bake for 8-10 minutes or until lightly brown. For variety: Sprinkle Cinnamon lightly on top of cookies before baking. Add nuts, raisins, cloves, coconut or lemon. Whatever you like! ~From “The Fannie Farmer Cookbook."

The Biscotti recipies are from:
The Recipie Source