I have been a coffee drinker for over 40 years and I like my coffee black, no cream and sugar. I use to drink Maxwell House till I found SUNBELT. SUNBELT is so good I could not believe the difference in the flavor.


Katherine R. Willson, Owner/Designer
Ann Arbor, MI, USA
http://MoonSwings.com
Wow - how does one describe that initial moment in the dreary morning hours when the aroma of fresh-brewed coffee passes from the pot to one's senses?
Drinking Sunbelt in the morning is a combination of the religious and the sensual, and it makes starting the day just a little bit easier!

For Swiss Miss Hot Chocolate please use this link

Ingredient:
2 eggs
3/4 cup sugar
1 cup flour
2 tbsp. your favorite Sunbelt® Coffee, brewed double-strength
2 tsp. vanilla
1 stick butter, melted
6 tbsp. unsalted butter
1/2 cup sliced almonds
1/2 cup light brown sugar
3 tbsp. flour
2 tbsp. half-and-half cream
1 tbsp. Sunbelt® Coffee, brewed and double-strength Bundt Cake pan

Instructions:
Preheat oven to 375°F.
Beat eggs and sugar together, until fluffy.
Stir in flour, 2 tbsp. coffee, vanilla, and melted butter.
Pour into greased and floured 9-inch square pan.
Bake 20 minutes.

Topping: Combine 6 tbsp. unsalted butter, almonds, sugar, flour, cream, and 1 tbsp. coffee in small saucepan.
Heat but do not allow to come to boil.
Spread topping across top of cake.
Continue baking 10 minutes, or until toothpick inserted in center comes out clean.

Serves 6

Set your taste buds dancing with a fresh new recipe

A terrific addition to your Holiday festivities.

Ingredients:
1/4 cup flour
1/8 teaspoon salt
2/3 cup sugar
1 cup. your favorite Sunbelt® Coffee, brewed double- strength
1 cup milk
2 egg yolks
2 tablespoons butter
1 baked pastry shell, 9- inch
1 recipe meringue (below)

Instructions/PREPARATION:
Preheat oven to 325°F.
In a medium saucepan, combine flour, salt, and sugar; add Sunbelt coffee and milk. Cook, stirring constantly, until thickened.
Stir mixture into beaten egg yolks then return to the saucepan.
Cook 2 minutes longer.
Add butter; cool.
Pour into pastry shell and top with meringue.

Meringue Topping:
2 egg whites 4 tablespoons sugar 1/2 teaspoon vanilla Beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form
Add vanilla or other flavoring. Spoon onto pie, spreading to crust edge to seal filling in.
Bake at 325° for 15 to 18 minutes, until nicely browned

Serves 6