Best 20 Black Russian Recipes

BLACK RUSSIAN COCKTAIL

Steps:

• Combine vodka and coffee liqueur in an old-fashioned glass. Add ice and stir well.

RUSSIAN BLACK BREAD

Steps:

• Combine flours. In a large bowl, thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee powder, onion powder, fennel seed and undissolved yeast.
• In a sauce pan combine 2 1/2 cups water, vinegar, molasses, chocolate and butter.
• Heat liquid mixture over low heat until liquids are very warm (120°-130°F), butter and chocolate do not have to be melted.
• Gradually add heated liquid mixture to dry ingredients and beat (with electric mixer) for 2 minutes at medium speed, scraping bowl occasionally. Add 1/2 cup flour mixture. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a soft dough. Turn dough on to a lightly floured board. Cover dough and let rest for 15 minutes.
• Knead dough until smooth and elastic (about 10-15 minutes), dough may be sticky. Place dough in a greased bowl, turning dough to grease the top. Cover bowl and place in a warm, draft free place to rise until doubled in bulk (about 1 hour).
• Punch dough down; turn out onto a lightly floured board. Divide dough in half. Shape each half into a ball, about 5 inches in diameter. Place each ball into the center of a greased 8-inch round cake pan. Cover; let rise in a warm, draft free place until doubled in bulk (about 1 hour). Bake at 350°F for 40-45 minutes, or until done.
• Meanwhile, combine cornstarch and cold water. Cook over medium heat, stirring constantly, until mixture stats to boil; continue cooking mixture for 1 minute stirring constantly.
• As soon as bread is baked, brush cornstarch mixture over top of loaves. Return bread to oven and bake 2-3 minutes longer, or until glaze is set. Remove loaves from pans and cool on wire racks.
• **I have made this recipe both"as is" and also omitting the fennel seeds and onion powder. Omitting the fennel seed and onion powder changes the flavor a bit, but it is still a very good bread.

BLACK RUSSIAN

Steps:

• Place ice in a rocks glass. Pour the vodka and Kahlua into the glass.

RUSSIAN BLACK BREAD (FOR THE BREAD MACHINE)

Steps:

• Place ingredients into the bread machine in order suggested by the manufacturer.
• Use the whole wheat, regular crust setting.
• Remove bread from pan and allow to cool on rack.

MONTANA RUSSIAN BLACK BREAD

Steps:

• Place whole wheat bread flour, rye flour, cocoa powder, bread flour, wheat germ, caraway seeds, yeast, beer, coffee, vinegar, olive oil, honey, molasses, sea salt, and onion powder in a bread machine in the order suggested by the manufacturer. Set bread machine for kneading cycle.
• Line a baking sheet with parchment paper.
• Remove dough from bread machine and shape into a rustic loaf on the prepared baking sheet. Make slits on top of loaf in crisscross formation. Let dough rise for 1 hour.
• Preheat oven to 395 degrees F (202 degrees C).
• Whisk egg white and warm water together in a small bowl. Brush egg white mixture over top of loaf.
• Bake in the preheated oven until bread is cooked through, 45 to 50 minutes. Cool bread on a wire rack for 1 hour before serving.

BLACK RUSSIAN CAKE

Steps:

• Preheat one to 350.
• Spray bundt pan with cooking spray.
• Combine all the cake ingredients and beat 4 minutes.
• Pour into bundt pan.
• Bake 60-70 minutes.
• Cool in pan until cake is just barely warm.
• Invert onto plate.
• Poke hole in warm cake with straw or wooden spoon.
• Mix glaze ingredients; stir to dissolve sugar.
• Pour over cake.
• Sprinkle heavily with powdered sugar before serving.

BLACK RUSSIAN CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting.
• For the frosting: Mix together the frosting, coffee liqueur and vodka until blended. Spread onto cooled cake.

BLACK RUSSIAN SANDWICHES

Steps:

• Preheat oven to 350.
• Arrange almonds on a cookie sheet and toast for 5 minutes.
• Mix mayonnaise and ketchup together.
• Toast Pumpernickel bread.
• Spread mayonnaise mixture on the toasted bread.
• Layer turkey& bacon.
• Top with toasted almonds.
• Optional: Lettuce and Tomato can also be added.

RUSSIAN BLACK BREAD (BREAD MACHINE)

Steps:

• *Variation: Instead of 3/4 cup brewed coffee, substitute 3/4 cup warm water and add 2 teaspoons of instant coffee granules.
• Place all ingredients except for sunflower seeds into bread pan in order directed by bread machine manufacturer's instructions.
• Add sunflower seeds (if using), at fruit/nut beep cycle.
• Yield: 1 1/2 pound loaf.

BLACK RUSSIAN BUNDT CAKE

Steps:

• Grease and flour 12-cup Bundt pan.
• Preheat oven to 350 degrees.
• In large bowl, combine cake mix, sugar, pudding mix, oil, eggs, vodka, Kahlua and water.
• Mix at low speed for 1 minute.
• Beat 4 minutes more at medium speed.
• Pour into pan.
• Bake until toothpick inserted in center comes out dry, 60 to 70 minutes.
• Let cake cool in pan for 10 minutes then take out of pan.
• Meanwhile, prepare glaze by mixing powdered sugar with 1/4 cup Kahlua.
• Put cake on wire rack or cake plate.
• Poke holes in cake with fork and slowly pour glaze over cake.

BLACK RUSSIAN, COLA BLACK RUSSIAN AND WHITE RUSSIAN

Steps:

• BLACK RUSSIAN: Fill a serving glass with ice; pour over the Kahlúa and vodka; use a swizzle stick or spoon to stir; and serve.
• COLA BLACK RUSSIAN: Fill a tall glass with ice; pour over the Kahlúa and vodka; top with cola; stir and serve.
• WHITE RUSSIAN WITH VODKA AND CREAM: Fill a tall glass with ice; pour over the Kahlúa and vodka; stir in cream with a swizzle stick or spoon and serve.

ROMANOV RUSSIAN BLACK BREAD

Steps:

• In a medium bowl, stir together the warm water and corn syrup. Sprinkle the yeast over the top, and let stand until foamy, about 5 minutes.
• Add 2 1/2 cups of the rye flour to the yeast mixture, and beat until smooth. Stir in the salt. Set bowl in a warm place, and cover with a cloth or towel. Let rise for 30 minutes.
• Stir in more flour 1/2 cup at a time, until the dough is stiff. Turn the dough out onto a floured surface and knead in more flour by hand as needed to form a stiff but slightly sticky dough. You may use less or more flour. Form dough into a ball. Clean the mixing bowl, and lightly grease it. Place the dough in the bowl, and cover with a towel. Place in a warm place to rise until doubled. This may take as long as 2 hours.
• Turn the risen dough out onto a floured surface, and press out the air bubbles. Roll dough into a loaf, and place into a greased 9x5 inch loaf pan. Turn the loaf so that the seam is on the bottom. Cover the pan with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaf pan.
• Bake for 30 to 35 minutes in the preheated oven, or until the loaf sounds hollow when tapped on the bottom. Bread will not brown very much.

BLACK RUSSIAN BUNDT CAKE

Steps:

• Heat oven to 350 degrees. Flour and grease (or spray with non-stick spray release, such as PAM) a bundt pan. Cake: Combine all cake ingredients in mixer bowl and mix for 1 minute on low speed. Scrape bowl well, then beat at medium speed for 4 minutes. Pour mix into prepared bundt pan. Bake for one hour at 350 degrees. Let cool in pan for 10 minutes, then invert onto cake plate. Cool completely. Just before serving, warmed chocolate/kahlua sauce may be poured over each piece and a dollop of whipped cream may be added. Chocolate/Kahlua sauce: Mix all ingredients in small saucepan and cook over low heat for 20 minutes, stirring occasionally. Store in refrigerator until ready to use. It may be microwaved to heat it before serving over the cake.

KAHLUA BLACK RUSSIAN PIE

Steps:

• 1. To make crust, combine cookie crumbs and butter. Press firmly over bottom and sides of a 9-inch pie pan. Freeze until firm. Melt marshmallows with milk and salt over hot water. Cool until mixture mounds on a spoon. Stir in Kahlua. Whip cream if using until stiff peaks form; fold into mixture. Chill until mixture ripples when lightly stirred (about 35 minutes). Turn into chilled cookie crust. Refreeze until firm. Garnish with chips or chocolate curls.Or spread with chocolate Cool whip swirl in center and chocolate curls around edge.
• 2. Check out the White Russian Pie with Browned butter crust,too!

BLACK RUSSIAN

Steps:

• Shake with ice and strain into a cocktail glass.
• (can be served with ice).

KAHLUA MARTINI (AKA BLACK RUSSIAN)

Steps:

• Place ingredients into a cocktail shaker.
• Shake.
• Pour.
• Enjoy!

BLACK RUSSIAN BUNDT CAKE

Steps:

• Combine first 6 ingredients in large mixing bowl; add 1/4 cup of the liqueur and beat at low speed for 1 minute. increase the speed to medium and beat for 4 more minutes.
• Pour the batter into a greased and floured 12 cup bundt pan.
• Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean.
• Cool in pan for 15 minutes, then invert into a serving plate.
• Combine the remaining liqueur and 1/2 cup of powdered sugar, stirring until smooth. Prick the warm cake at 1-inch intervals with a long skewer.
• Brush the mixture over the top and sides of cake.
• Sprinkle additional powdered sugar over the cake.

CHOCOLATE BLACK RUSSIAN

Steps:

• Combine all ingredients in an electric blender and blend at a low speed for a short length of time. Pour into a chilled champagne flute and serve.

RUSSIAN BLACK BREAD

Steps:

• Place ingredients into the bread machine in order suggested by the manufacturer.
• Use the whole wheat, regular crust setting.
• After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

BLACK RUSSIAN CAKE

Steps:

• 1. Mix all cake ingredients very well with a mixer.
• 2. Pour into a well sprayed bundt pan.
• 3. Bake at 350, 45-60 minutes, until a toothpick inserted comes out clean. Cool 10 minutes.
• 4. Invert onto a serving plate. Using a toothpick, poke holes all over the cake (the holes won't end up showing)
• 5. With a small wire wisk, mix glaze ingredients until smooth. Spoon evenly over cake, and let cool completely.