Jean at Adventure Foods http://www.adventurefoods.com/
sent this to me and it is a bunch of GOOD Recipies from Carolina Country Cooking Newsletter.
http://www.carolina-country-cooking.com
Chuck.
~~~~~~~~~~~~~~~~~~ Disclaimer~~~~~~~~~~~~~~~~~~~~~~
All recipes and information provided in this newsletter and
posted on Carolina-Country-Cooking.com are provided "as is".
We cannot guarantee nor make any claims that the nutritional
values, where provided, are accurate and that each recipe is
appropriate for everyone.
In no event shall Carolina-Country-Cooking.com be liable for
damages of any kind, due to the use of recipes and information
provided in this newsletter or on the website.
It is your responsibility to decide if the recipes and
information is suitable for your personal diet. When in
doubt please seek the advice of your physician or health care
provider.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
==============================
International Cappuccino Coffee Mix
==============================
6 teaspoons of instant coffee
4 tablespoons of unsweetened cocoa
1 teaspoon of ground cinnamon
5 tablespoons of sugar
whipped cream
Mix all ingredients.
To make a cup of coffee use 1 tablespoon of mixture and place
in large mug; pour 1 1/2 cups boiling water over and stir. Top
with whipped cream. To make a smaller cup just cut mixture down
to 1/2 tablespoon and 3/4 cup boiling water. Serves 10-12.
==============================
Chocolate Almond Coffee
==============================
1/3 cup of ground coffee
1/4 teaspoon of freshly ground nutmeg
1/2 teaspoon of chocolate extract
1/2 teaspoon of almond extract
1/4 cup of toasted almonds, chopped
Process nutmeg and coffee, add extracts. Process 10 seconds
longer. Place in bowl and stir in almonds. Store in refrigerator.
Makes 8 six ounce servings. To brew: Place mix in filter of an
automatic drip coffee maker. Add 6 cups water and brew
==============================
Fireside Coffee
==============================
2 cups of hot chocolate mix
2 cups of non-dairy coffee creamer
1 1/2 cups of sugar
1 cup of instant coffee
1 1/2 teaspoons of ground cinnamon
1/2 tsp. nutmeg
Mix all together. Keep in an air tight container. Use 3 to
4 heaping teaspoons per cup, fill with hot water.
==============================
Victorian Christmas Coffee
==============================
1 square of chocolate
1/4 cup of sugar
a dash of salt
2 cups of boiling water
1 cup of milk & cream, mixed
1 teaspoon of vanilla extract
2 cups of hot coffee
Melt chocolate in top of double boiler. Add sugar, salt and
boiling water. Stir for about 5 minutes. Pour in milk and
cream. Do not let it boil. Add vanilla and hot coffee. For
a cold drink, add a pint of vanilla ice cream. Mix in big
bowl with electric mixer. Top with whipped cream and use candy
cane for stirrer.
==============================
Company Coffee
==============================
3/4 c. coffee, any variety
the zest from 1/2 orange
2 cinnamon sticks, broken or 1/2 tsp. ground cinnamon
1 tablespoon of chopped candied ginger
6 cups of cold water
In basket of coffee maker, mix coffee, orange zest, cinnamon
and ginger. Pour water into receptacle; brew as directed for
your coffee maker. Serve hot with whipped cream, if desired.
Makes 8 servings.
==============================
Cinnamon Toast Coffee Cake
==============================
2 cups of flour
1 1/2 cups of sugar
2 teaspoons of baking powder
1 teaspoon of salt
1 cup of milk
6 tablespoons of melted butter or margarine
1 teaspoon of vanilla extract
3 teaspoons of ground cinnamon
Sift flour, 1 cup sugar, baking powder and salt into a bowl.
Blend in milk, 2 tablespoon margarine and vanilla, mix well.
Turn into greased oblong pan. Bake in preheated 325 degree
oven for 15 to 20 minutes or until golden brown. Drizzle
remaining 4 tablespoon melted margarine over top. Mix remaining
1/2 cup sugar with cinnamon, sprinkle over cake. Bake for
10 minutes longer. Yields: 12 servings.
==============================
Rasberry Struesel Coffee Cake
==============================
2 cups of Bisquick
2 tablespoons of sugar
1 egg, beaten
2/3 cup of milk
1/2 cup of chopped nuts
1/4 cup of light brown sugar, firmly packed
1/4 teaspoon of cinnamon
1/4 cup of raspberry jam or preserves
1/2 cup of powdered sugar
1 to 2 teaspoons of milk
Combine Bisquick, sugar, egg and milk until moistened. Pour
into greased 9 inch baking dish. Combine nuts, brown sugar
and cinnamon and sprinkle over top. Spoon preserves over top
and bake about 20 minutes at 400 degrees (375 degrees for glass
dish). Combine powdered sugar and a few drops of milk at a time
until icing is right consistency. Drizzle over warm coffee cake.
==============================
Blueberry Coffee Cake
==============================
4 tablespoons of unsalted butter
2 cups of flour
2 1/2 teaspoons of baking powder
1/2 teaspoon of salt
3/4 cup of milk
2/3 cup of sugar
2 large eggs (or 3 egg whites)
16 oz. frozen blueberries (or 2 cups of fresh)
For The Topping:
2 tablespoons of sugar, mixed with 1/4 teaspoon of nutmeg
1/4 to 1/2 cup of chopped nuts
Heat oven to 350 degrees. Grease 8 or 9 inch square glass
baking dish. Melt butter and let cool. Flour, baking powder
and salt, mix and set aside. Add milk, sugar and eggs to butter
and whisk to blend. Add flour mixture; blend well. Fold in
blueberries (If frozen: DO NOT THAW OR RINSE). Spread batter
in dish. Sprinkle with sugar/nutmeg topping and top with nuts.
Bake approximately 45 to 60 minutes.
========================================
From Carolina Country Cooking
Joe Harris
http://www.carolina-country-cooking.com
mailto:[email protected]
==================================================
sent this to me and it is a bunch of GOOD Recipies from Carolina Country Cooking Newsletter.
http://www.carolina-country-cooking.com
Chuck.
~~~~~~~~~~~~~~~~~~ Disclaimer~~~~~~~~~~~~~~~~~~~~~~
All recipes and information provided in this newsletter and
posted on Carolina-Country-Cooking.com are provided "as is".
We cannot guarantee nor make any claims that the nutritional
values, where provided, are accurate and that each recipe is
appropriate for everyone.
In no event shall Carolina-Country-Cooking.com be liable for
damages of any kind, due to the use of recipes and information
provided in this newsletter or on the website.
It is your responsibility to decide if the recipes and
information is suitable for your personal diet. When in
doubt please seek the advice of your physician or health care
provider.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
==============================
International Cappuccino Coffee Mix
==============================
6 teaspoons of instant coffee
4 tablespoons of unsweetened cocoa
1 teaspoon of ground cinnamon
5 tablespoons of sugar
whipped cream
Mix all ingredients.
To make a cup of coffee use 1 tablespoon of mixture and place
in large mug; pour 1 1/2 cups boiling water over and stir. Top
with whipped cream. To make a smaller cup just cut mixture down
to 1/2 tablespoon and 3/4 cup boiling water. Serves 10-12.
==============================
Chocolate Almond Coffee
==============================
1/3 cup of ground coffee
1/4 teaspoon of freshly ground nutmeg
1/2 teaspoon of chocolate extract
1/2 teaspoon of almond extract
1/4 cup of toasted almonds, chopped
Process nutmeg and coffee, add extracts. Process 10 seconds
longer. Place in bowl and stir in almonds. Store in refrigerator.
Makes 8 six ounce servings. To brew: Place mix in filter of an
automatic drip coffee maker. Add 6 cups water and brew
==============================
Fireside Coffee
==============================
2 cups of hot chocolate mix
2 cups of non-dairy coffee creamer
1 1/2 cups of sugar
1 cup of instant coffee
1 1/2 teaspoons of ground cinnamon
1/2 tsp. nutmeg
Mix all together. Keep in an air tight container. Use 3 to
4 heaping teaspoons per cup, fill with hot water.
==============================
Victorian Christmas Coffee
==============================
1 square of chocolate
1/4 cup of sugar
a dash of salt
2 cups of boiling water
1 cup of milk & cream, mixed
1 teaspoon of vanilla extract
2 cups of hot coffee
Melt chocolate in top of double boiler. Add sugar, salt and
boiling water. Stir for about 5 minutes. Pour in milk and
cream. Do not let it boil. Add vanilla and hot coffee. For
a cold drink, add a pint of vanilla ice cream. Mix in big
bowl with electric mixer. Top with whipped cream and use candy
cane for stirrer.
==============================
Company Coffee
==============================
3/4 c. coffee, any variety
the zest from 1/2 orange
2 cinnamon sticks, broken or 1/2 tsp. ground cinnamon
1 tablespoon of chopped candied ginger
6 cups of cold water
In basket of coffee maker, mix coffee, orange zest, cinnamon
and ginger. Pour water into receptacle; brew as directed for
your coffee maker. Serve hot with whipped cream, if desired.
Makes 8 servings.
==============================
Cinnamon Toast Coffee Cake
==============================
2 cups of flour
1 1/2 cups of sugar
2 teaspoons of baking powder
1 teaspoon of salt
1 cup of milk
6 tablespoons of melted butter or margarine
1 teaspoon of vanilla extract
3 teaspoons of ground cinnamon
Sift flour, 1 cup sugar, baking powder and salt into a bowl.
Blend in milk, 2 tablespoon margarine and vanilla, mix well.
Turn into greased oblong pan. Bake in preheated 325 degree
oven for 15 to 20 minutes or until golden brown. Drizzle
remaining 4 tablespoon melted margarine over top. Mix remaining
1/2 cup sugar with cinnamon, sprinkle over cake. Bake for
10 minutes longer. Yields: 12 servings.
==============================
Rasberry Struesel Coffee Cake
==============================
2 cups of Bisquick
2 tablespoons of sugar
1 egg, beaten
2/3 cup of milk
1/2 cup of chopped nuts
1/4 cup of light brown sugar, firmly packed
1/4 teaspoon of cinnamon
1/4 cup of raspberry jam or preserves
1/2 cup of powdered sugar
1 to 2 teaspoons of milk
Combine Bisquick, sugar, egg and milk until moistened. Pour
into greased 9 inch baking dish. Combine nuts, brown sugar
and cinnamon and sprinkle over top. Spoon preserves over top
and bake about 20 minutes at 400 degrees (375 degrees for glass
dish). Combine powdered sugar and a few drops of milk at a time
until icing is right consistency. Drizzle over warm coffee cake.
==============================
Blueberry Coffee Cake
==============================
4 tablespoons of unsalted butter
2 cups of flour
2 1/2 teaspoons of baking powder
1/2 teaspoon of salt
3/4 cup of milk
2/3 cup of sugar
2 large eggs (or 3 egg whites)
16 oz. frozen blueberries (or 2 cups of fresh)
For The Topping:
2 tablespoons of sugar, mixed with 1/4 teaspoon of nutmeg
1/4 to 1/2 cup of chopped nuts
Heat oven to 350 degrees. Grease 8 or 9 inch square glass
baking dish. Melt butter and let cool. Flour, baking powder
and salt, mix and set aside. Add milk, sugar and eggs to butter
and whisk to blend. Add flour mixture; blend well. Fold in
blueberries (If frozen: DO NOT THAW OR RINSE). Spread batter
in dish. Sprinkle with sugar/nutmeg topping and top with nuts.
Bake approximately 45 to 60 minutes.
========================================
From Carolina Country Cooking
Joe Harris
http://www.carolina-country-cooking.com
mailto:[email protected]
==================================================