Cappuccino Soufflé
 1 teaspoon butter or margarine
1 tablespoon plus 1/4 cup sugar
1 tablespoon instant coffee
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
2 large egg whites
1/8 teaspoon cream of tartar
Preheat oven to 375°. Grease two 6 to 8-ounce ramekins with butter; sprinkle with l-tablespoon sugar.
In cup, stir coffee, vanilla, cinnamon, and 1-teaspoon water until dissolved. In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, sprinkle in remaining sugar until stiff peaks form. Add coffee mixture and beat on low speed just until blended.
Spoon mixture into ramekins. Bake 10-minutes or until soufflés are puffed and edges are browned. Serve soufflés immediately. With spoon, break centers of soufflés and pour each serving with Chocolate Sauce. (Makes 2 servings)
Caribbean Tea Splash
4 cups water
4 cup size tea bags
1 cup chilled pineapple juice
1/2 cup cream a coconut
1 cup ice
In medium saucepan, bring water to a boll. Remove from heat and add tea bags, cover and brew 5-minutes. Remove tea bags; chill in blender, in two batches, process chilled tea, pineapple juice, cream of coconut and ice cubes until smooth. Serve immediately. (Makes 6 servings)
Liquid Assets Banana Splittin' Headache
1 1/2 ounces vodka
3/4 ounce Kailua
3/4 ounce creme de banana
1 ripe banana
4 ounces half-and- half
1 cup ice
Chocolate syrup
Strawberry, for garnish
In blender, add vodka, creme de banana, Kailua, banana, half-and-half and ice. Blend until smooth.
Pour chocolate syrup into wine goblet and swirl it around to decorate glass. Add blender contents and garnish with strawberry. (Makes 2 servings)
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