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Some foods just seem to go with coffee

Danish puff pastry pair well with a cup of coffee
jumbo sugar cookies
Oreo cheesecake
strawberry scone

Danish puff pastry pair well with a cup of coffee

jumbo sugar cookies

Oreo cheesecake

strawberry scone

Debbie Howell tries to run the kind of coffeehouse she fell in love with while living in Seattle.
"It's just like having a bar, except it's nonalcoholic," said Howell, owner of Il Primo Espresso Coffee in Wichita, Kansas. "You know everything about your customers. They come and talk to us and hang out with us."
Naturally, all that hanging out requires more fuel than caffeine alone can provide.
And for that, Howell and other coffeehouse owners serve up the kind of treats that seem designed to be eaten with a hot cup of joe - or just as likely, a vanilla latte. Coffee's bitter base provides the perfect foil for all kind of baked goods.
At Moka's Coffee in Newton, Kan., much of the food is made by Karen Walton of Karen's Katering.
Walton says customers' tastes "depend on the time of day. In the morning, they want more scones or cinnamon rolls. In the afternoon they want a slice of cake or cheesecake."
That includes Walton's Oreo cheesecake, which, with crushed Oreos in its crust, filling and topping, will please any fan of the iconic sandwich cookie.
At the Lincoln Perk in Hesston, Kansas, the baked goods are prepared by Terry Cockrum and Julie Koener of Canaan Catering.
"My personal favorite (with coffee) is a sugar cookie," Cockrum said. "I know a good cup of coffee complements a dessert or snack."
At Il Primo, Howell said her basic scone recipe is versatile enough to go with practically any filling requested by customers.
"They'll call and say, 'Hey, I'm coming in tomorrow. Can you make this scone?' We always do it. We're going to make 'em anyway."
As an alternative to more filling desserts, try a coffee drink served with chocolate truffles or petit fours.
Experts say coffee with the best aroma and taste comes from beans ground just before brewing. For ease of serving, brew the coffee ahead of time and keep it in a vacuum carafe.
1 cup freshly brewed coffee
2 whole cloves
1 stick cinnamon
Orange peel, cut into a strip
Half-and-half, warm
Cocoa powder
Pour coffee into mug. Add cloves, cinnamon stick and orange peel to coffee. Stir in half-and-half until desired color is reached. Sprinkle cocoa powder over top.
1 cup sugar
6 cups flour
1-1/2 tablespoons baking powder
1/2 teaspoon salt
2 sticks butter
4 oz. cream cheese
1-1/2 cups buttermilk
1 cup filling (see note below)
Mix all dry ingredients together, then cut in butter and cream cheese. Add buttermilk and filling. Form into scones and bake at 350 degrees Fahrenheit for 25 minutes.
Note: Il Primo often uses dried cherries or raspberries for its scone filling.
30 Oreo or other chocolate sandwich cookies,
divided use
6 tablespoons butter, melted Cheesecake:
4 pkgs. (8 oz. each) cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
1 cup sour cream
4 eggs
To make crust: Mix 15 cookies and butter in a food processor. Press into bottom of a 9-inch springform pan.
To make cheesecake: Combine cream cheese, sugar and vanilla. Beat in sour cream and eggs, one at a time. Crumble remaining 15 cookies; add 1-1/2 cups of crumbled cookies to cream cheese mixture.
Bake at 325 degrees Fahrenheit for 45 to 50 minutes. Sprinkle rest of crumbled cookies over top. Refrigerate overnight or until completely chilled.
First layer:
2 cups flour
1 cup butter, softened
1/4 cup water
Second layer:
1 cup butter
2 cups water
2 teaspoons almond extract
2 cups flour
6 eggs
2 cups powdered sugar
1/4 teaspoon almond extract Milk
To make first layer: Mix 2 cups flour and 1 cup butter to form a crumb mixture. Sprinkle water over top. Mix and form into a ball. Divide in half. Pat each ball into a strip about 4 inches by 8 inches and place on an ungreased cookie sheet.
To make second layer: In a saucepan, mix 1 cup butter and water. Bring to a boil. Remove from heat and add 2 teaspoons almond extract.
Measure flour into a bowl. Add butter mixture and mix quickly with an electric beater to prevent lumps. Add eggs one at a time, beating well. Spread over both dough strips.
Bake at 350 degrees for Fahrenheit 45 minutes, until golden brown.
To make topping: In mixing bowl, mix powdered sugar and 1/4 teaspoon almond extract with enough milk to make a glaze. Spread over Danish puff. Sprinkle with slivered almonds, if desired.
1-1/2 cups butter (don't use margarine)
1-1/2 cups Crisco or other shortening
3 cups sugar
3 teaspoons vanilla
3 eggs
6 tablespoons milk
7-1/2 cups flour
1-1/2 teaspoons baking soda
2-1/4 teaspoons salt
Mix butter and shortening on medium-high until blended. Add remaining ingredients, mixing well. Using an ice cream scoop, place cookie dough onto greased pan. Flatten slightly with a sugar dipped cup (make sure it has a flat bottom).
Bake in a 325-degree Fahrenheit oven for 5 minutes, turn pan and continue to bake about 4 minutes longer or until edges are just lightly browned. Cool and decorate with frosting.