• Dixi Dandy Cheese Pie
  • 1 3 oz package cream cheese

    1 cup confectioners' sugar

    1/3 cup peanut butter

    4 tablespoons powdered instant coffee

    1 package whipped topping mix

    1/2 cup milk

    1 8-inch ready-made graham cracker crust

    1/4 cup finely-chopped peanuts

    Whip cream cheese until soft and fluffy. Beat in instant coffee, sugar, and peanut butter, mixing until well blended.

    Prepare whipped topping mix as directed on package.

    Fold topping into peanut butter-coffee mixture, and pour into prepared graham cracker crust.

    Refrigerate for 1 hour. Remove pie from refrigerator and sprinkle with chopped peanuts.

    Refrigerate again, until firm, about 1 hour.

    Makes 6 servings.



    2 teaspoons butter, softened

    3 tablespoons ground walnuts

    1/2 cup milk

    2 tablespoons instant coffee powder

    1-3/4 cups cake flour

    1/4 teaspoon salt

    1 teaspoon baking powder

    1/2 cup butter (1 stick) room temperature

    1 cup sugar

    2 eggs

    2 tablespoons butter melted

    3 tablespoons sugar

    1 teaspoon instant coffee powder

    1/2 cup chopped walnuts

    Preheat oven to 350 degrees. Generously coast a 9"X5" loaf pan with 2 teaspoons butter. Sprinkle with ground walnuts and rotate pan to coast evenly; set aside. In a small saucepan, heat milk to scalding or just below boiling, about 180 degrees. Stir in 2 tablespoons instant coffee powder. Remove from heat and cool to room temperature. Sift together cake flour, salt and baking powder. In a large bowl, cream butter with 1 cup sugar. Add eggs. Beat until light and fluffy. Add flour mixture alternately with milk-coffee mixture starting with flour mixture; stir to blend after each addition. Spoon into prepare pan. Pour 2 tablespoons melted butter over batter. Mix together 3 tablespoons sugar, 1 teaspoon instant coffee powder and chopped walnuts. Sprinkle evenly over loaf. Bake in preheated oven 45 to 50 minutes or until firm. Makes 1 loaf.

    1/4 cup sugar

    3/4 cup very finely chopped slivered almonds

    2 tablespoons instant coffee powder

    1/2 cup butter

    3/4 cup more sugar

    2 eggs

    2cups all-purpose flour

    1 egg, beaten

    Combine 1/4 cup sugar, 3 tablespoons of the almonds and instant coffee powder; set aside. Cream butter with 3/4 cup sugar. Add 2 eggs, Beat until light and fluffy. Add remaining almonds and flour. Blend to a stiff dough. Chill well. Preheat oven to 350 degrees. Lightly butter baking sheets. Divide dough into thirds. On a lightly floured surface, roll out dough a third at a time to 1/8 inch thick. Cut into finger-length strips about 1/2 inch wide. Place on prepared baking sheets. Brush with egg. Sprinkle with sugar, almond and coffee mixture. Bake in preheated oven 10 to 12 minutes or until lightly browned. Makes about 96 cookies.

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