Baked Pears in Marsala

Serves: 4

Prepare this easy dessert when Bartlett or Bosc pears are in season. Choose ripe pears that are slightly soft and unblemished. 4 pears, peeled and cut in half, cores removed.

Arrange the pear halves, cut side down, in a microwave-safe glass pan. Splash each pear with the marsala wine and sprinkle the nutmeg and cloves over each pear.

Cover the pears with plastic wrap and microwave on High for 10 to 12 minutes, or until the pears are softened and hot throughout.

To serve, plate the pears and pour the wine and spices from the pan over each. Garnish each serving with a small spoonful of sour cream.


1/4 cup marsala wine
pinch ground nutmeg
pinch ground clovers
sour cream for garnish


Coffee Nut Fudge

Serves: 4-6

In a saucepan over moderate heat, mix together all ingredients except nuts, stirring until sugar is dissolved. Boil, stirring constantly until mixture reaches the soft ball stage (234 degrees).

Remove from heat and cool to lukewarm without stirring. Beat until mixture thickens and is no longer glossy. Stir in nuts and pour into buttered pie plate or dish, to a thickness of approximately 1 inch.

Refrigerate until firm. Cut into serving pieces. Quantity varies with thickness of fudge. 


2 cups granulated sugar
1 cup strong brewed Melitta Traditional Roast coffee, cooled
1 tablespoon butter
¼ teaspoon cream of tartar
Dash salt
1 cup chopped walnuts or pecans


Cranberry Nut Biscotti

Serves: 8

Spices, pistachios and almonds add to the fruit-laced biscotti.

In a large bowl, combine the flour, sugar, baking powder, cinnamon and allspice. In a separate bowl, 
whisk together the eggs and almond extract. Stir the eggs into the dry ingredients and add the nuts and cranberries. Blend well.

With floured hands, divide the dough evenly into 4 loaves and cover with a clean cloth. 
On a floured work surface, shape each loaf, one at a time, into a 1 1/2-inch-wide log. 
Place the logs on a baking sheet covered with parchment paper.

Bake in a 350°F oven for 30 minutes, until firm. Place the logs on a cooling rack and cool thoroughly.

With a serrated knife, cut the cooled biscotti into 1/2-inch slices. Place the Biscotti, cut side up, 
on the baking sheet again. Bake for an additional 15 minutes. Place the baked biscotti on wire racks 
to cool. Store in an airtight container.


3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 eggs
1 tablespoon almond extract
1/2 cup pistachios, finely chopped
1 cup dried cranberries


French Vanilla Italian Tiramisu

Serves: 6

Tiramisu is a popular dessert of Italian origin. It traditionally includes ladyfingers soaked in coffee, zabaglione cream, mascarpone cheese and bitter chocolate. This recipe includes all of the important elements, including Melitta French Vanilla coffee, for delicious results.

Preheat the oven to 300°F. To make the custard, combine the egg yolks and sugar in a large bowl.

Beat with an electric mixer on high speed until the batter is thickened and pale yellow, 4 to 5 minutes. 

Add the whipping cream and vanilla and beat just until mixed. Set aside. Place 2 ladyfingers in the bottom of each of 6 buttered ramekins. Brew an 5-ounce cup of Melitta French Vanilla coffee. Combine the sugar, water, liqueur and 2 tablespoons of the coffee in a measuring cup and mix well. Pour the syrup evenly over the ladyfingers.

Divide and spoon the prepared custard evenly among the ramekins. Place the ramekins in a 9-inch x 13-inch baking pan. Place the pan with the ramekins on the center rack in the oven. Pour very hot water into the baking pan, filling the pan to within 1/2-inch from the top of the ramekins.

Bake the tiramisu until each is set around the edges, but still slightly soft in the center, 40 to 50 minutes. Remove the pan carefully from the oven and allow the tiramisu to stand in the water for about 2 hours, until the centers are set. Remove the ramekins to a cooling rack. When the tiramisu is cooled, spread the mascarpone cheese over each and dust with the cocoa powder.


12 ladyfingers

8 large egg yolks
1/4 cup sugar
2 cups heavy whipping cream
2 1/2 teaspoons pure vanilla extract

5 oz of Melitta French Vanilla coffee
1/4 cup sugar
2 tablespoons water
1 teaspoon crème de cacao liqueur

1 cup mascarpone cheese, softened
1 tablespoon unsweetened cocoa powder


Lemon-Iced Blueberry Tea Muffins

Serves: 12

Rich and inviting with a tangy lemon frosting.

Lightly coat a 12-cup muffin tin with cooking spray or shortening and preheat the oven to 400°F.

In a large mixing bowl, combine the flour, sugar, baking powder and salt and stir to blend well. 

In a small bowl, whisk together the egg, milk and oil. Add the liquid ingredients to the dry ingredients, whisking only until the dry ingredients are moistened. Do not over mix. Using a large rubber spatula, gently fold the blueberries.

Fill the muffin cups two-thirds full with the batter. Bake for 25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Place the baked muffins on a cooling rack and cool before frosting.

To prepare the frosting, combine the cheese, lemon juice, lemon zest and powdered sugar together in a small bowl and whip until thoroughly blended. Frost the cooled muffins. Store any leftover muffins in an airtight container.


1 3/4 cups all-purpose flour

1/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
3/4 nonfat milk
1/3 canola oil
1 cup fresh blueberries, rinsed and drained

(you may substitute frozen, thawed and drained blueberries, if desired)

Tangy Lemon Frosting:
1 cup Neufchatel cheese, softened
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1 tablespoon powered sugar


Melitta Truffles

Makes approximately 50 truffles.

Thoroughly cream butter and sugar and add melted chocolate. Add coffee and rum and mix well. Chill for 3 to 4 hours, until mixture is firm enough to handle. Drop mixture by small teaspoonfuls into crumbs and form into balls. Roll each in crumbs until well coated. 

Chill for at least 2 hours before serving. Store in refrigerator, tightly covered. 


2/3 cup butter
2 cups sifted confectioners sugar
6 squares semi-sweet chocolate, melted and cooled
3 tablespoons strong brewed Melitta Classic Blend coffee
1 teaspoon rum
1 ¼ cup chocolate wafer crumbs


Midnight Sky Chocolate Pie

Serves: 8

A new delectable twist on pecan pie.

Preheat the oven to 350°F. In a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla extract.
Beat with an electric mixer for 2 minutes, or until thoroughly blended. Fold in the Brazil nuts.

Spread the chocolate morsels over the pie crust in a single layer. Carefully pour the Brazil nut filling over the chocolate morsels and bake for 45 minutes, until the filling is set. Place the baked pie on a wire rack and cool completely before serving.


3 eggs
1 cup dark corn syrup
2/3 cup sugar
3 tablespoons butter, melted
1 1/2 teaspoons pure vanilla extract
2 cups Brazil nuts, finely chopped
1/2 cups semisweet chocolate morsels
1 9 to 10-inch pie crust, unbaked


Mocha Caramel Popcorn

By: Chef Erin Guggino, Oxford Exchange Yields: 5 quarts

Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.

In a medium saucepan over medium heat, melt butter. Stir in brown sugar, golden syrup, Monin syrup and salt. Bring to a boil, stirring constantly.Boil without stirring 3-4 minutes.

Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.

Place in two large cookie sheets (with edges). Sprinkle with Melitta Vienna Roast coffee grounds.

Bake in preheated oven, stirring every 15 minutes, for 1 hour.

Remove from oven and let cool completely before breaking into pieces.


1 cup butter
2 cups brown sugar
1/2 cup golden syrup
1/4 cup Monin Toasted Almond Mocha syrup
1 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon Madagascar vanilla extract
5 quarts popped popcorn
1/4 cup Melitta Vienna Roast coffee, ground fine


Southern Belle Peanut Butter Pie

Serves: 6

Take the richness of cream cheese, peanut butter and ice cream and add a jolt of coffee - perfect for any occasion! 

Prepare the pie crust by combining the cookie crumbs and the sugar in a medium bowl. Toss to mix well. 
Add the melted butter and stir. Press the crumbs firmly into a 9-inch pie plate. Cover and chill for at least 
20 minutes until firm.

Brew an 8-ounce cup of Melitta European Dark Roast coffee. Refrigerate the coffee to chill.

In a medium mixing bowl, beat the cream cheese with an electric mixer until light and fluffy. Add the sugar and peanut butter and beat well again, scraping the bowl often. 

Beat in the milk, adding it slowly to incorporate. Beat in the whipped topping and refrigerate for 30 minutes, or until chilled.

In a separate mixing bowl, use a flexible spatula to slowly blend the coffee into the ice cream. Mix until the coffee is thoroughly blended. Spread the coffee-flavored ice cream evenly over the piecrust. Spoon the cream cheese and peanut butter combination over the ice cream layer, mounding the pie in the center and smoothing it to the edges of the crust.

Cover the pie loosely with plastic wrap and freeze for 2 to 3 hours before serving.


8 oz of Melitta European Dark Roast coffee
3-ounce pkg. cream cheese, softened
1 cup powdered sugar
1/2 cup creamy peanut butter
1/4 cup whole milk
8-ounce container whipped topping
2 cups vanilla ice cream, slightly softened

Chocolate Cookie Pie Crust:
1 1/2 cups chocolate wafer cookie crumbs
1/4 cup sugar
1/2 cup butter, melted


White Chocolate Coffee Cheesecake

Serves: 12

Preheat oven to 325 degrees. In medium bowl, combine crumbs, butter and sugar. Press mixture on bottom and two-thirds up the sides of a 9-inch springform pan. Bake 10 to 15 minutes or until browned. Cool on rack.

In large bowl with mixer at medium speed, beat cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

In small saucepan over low heat, heat chocolate and cream until melted, stirring often.

Using low speed, gradually beat melted chocolate, sour cream, coffee and cornstarch into cream cheese mixture until just combined.

Pour batter into baked crust. Bake 60 to 70 minutes or until outer 2” of cake is firm and slightly puffed (center will be nearly set when shaken). Cool on rack to room temperature (about 4 hours).       

Cover with plastic wrap. Refrigerate at least 12 hours. Before unmolding cake, use spatula to loosen crust from pan. Garnish with whipped cream and coffee bean candies. 


1 ½ cups chocolate wafer crumbs
6 tablespoons butter, melted
2 tablespoons sugar
2 (8 ounce) packages cream cheese, softened
1 cup sugar
3 eggs
8 ounces white chocolate, chopped
¼ cup heavy cream
1 cup sour cream
½ cup strong brewed Melitta Classique Supreme coffee, cooled
1 tablespoon cornstarch
Whipped cream and coffee bean candies for garnish