3 dl of milk
6 eggs
150 g of powdered sugar
40 g of rice puree
1 cup strong Café Los Andes
A pinch of salt

First of all, heat the oven. Boil the milk. Meanwhile, in a bowl, beat 4 egg yolks with rice puree, salt and sugar. Add the milk stirring continuously, then pour the strong Café Los Andes. Whip the whites of the eggs and add them carefully to the mix. Fill with it 2/3 of a previously-buttered souffle mold. Bake in oven at medium heat. A little before the souffle is ready, dust it with sugar and serve immediately.

4 tablespoons of Café Los Andes ground
3/4 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3 eggs
1 cup sugar
1 teaspoon vanilla
1/4 cup warm melted butter

Combine coffee and milk in a saucepan, bring to a boil. Steep over low heat for 10 minutes. Strain through several layers of cheesecloth into a measuring cup. There should be 1/2 cup flavored milk. Keep milk warm over low heat. Sift flour, baking powder, salt, cinnamon, nutmeg, cloves. Reserve.

In a large bowl, beat eggs for about two minutes at high speed until thick. Slowly add sugar and beat for 4-5 minutes until very light. With a mixer at low speed, slowly beat in flavored milk until just blended. Beat in vanilla. With mixer at low speed or by hand, fold in flour mixture just until blended. Do not overbeat. Gently fold in melted butter. Pour into two greased and floured 8-inch round cake pans.

Bake in a preheated 350ƒ oven for 20-25 minutes until cake tester inserted in center comes out clean. Let cool for 10 minutes, then turn out onto racks to cool completely.

9 inch pie shell
1/3 cup butter or margarine
2/3 cup white sugar
3 eggs
1 cup light corn syrup
1 cup pecans, coarsely chopped
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 teaspoon Café Los Andes Ground
1 teaspoon water (optional)
1/2 cup whipping cream
1/4 teaspoon vanilla extract
1 tablespoon confectioners sugar

In a medium saucepan, melt the butter or margarine over low heat. Stir in sugar, and set aside to cool. In a mixing bowl, beat eggs well. Stir in chopped pecans and melted butter or margarine mixture. Stir in coffee if desired. Spread chocolate chips evenly over the bottom of the pie crust. Pour pecan mixture over the crust.

Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until set. Cover and let stand at room temperature about 8 hours before serving. Pie will be soft. Combine cream, confectioners' sugar, and vanilla in a small mixing bowl. Whip until stiff. Garnish pie.

1 1/2 c Active Sourdough Starter
2 tb Caraway Seeds, Chopped
2 c Unsifted Rye Flour
1/2 c Boiling Black Café Los Andes Ground
1/2 c Molasses
1/4 c Dry Skim Milk
2 ts Salt
3 tb Melted Shortening
1/2 c Whole Milk
2 3/4 c Unbleached Flour
1 pk Active Dry Yeast

Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferably overnight. Then add the molasses, dry milk, salt, shortening, liquid milk, unbleached flour and yeast. Mix well. Cover the bowl and let rise to double.

Then knead on floured board and shape into two round loaves on baking sheet. Let rise until double again and bake at 350 degrees for 30 minutes or until done. Serves 10.