Coffee Spice

The first time I made spiced coffee was years ago, with a pinch of cinnamon. Then Gourmet Magazine ran a Christmas edition in which was included recipes for almond coffee and chai tea. You just couldn't get those back then. So I made the almond coffee for years, but only at Christmas, and usually as gifts. However, I continued to perk up my ears whenever I heard what people put into their grounds, like salt to cut the oxidized flavour. I was told by an ex-cop that Tim Horton's used nutmeg and MSG in their doughnut shops, (but left the MSG out of the grounds you could purchase there, which is why it was never as tasty), and the big surprise was from one elderly battle ax at church! Her secret to why everyone quaffed three cups of her coffee was dry mustard! It took 3 years to learn that one. Which is how this personal recipe slowly developed over the years.

So these days I make all my regular coffee with a pinch of this spice in the grounds...a large pinch will do for a regular 8-cup pot.

In a small jar, mix :

• 2 T. Cinnamon
• 1 T. Mustard Powder
• 1 t. Nutmeg Powder
• 1 t. Salt

I guess I'm spoiled, because I prefer my own coffee to other people's, and even have a jar of this at work for my workshops!

Cranberry Biscotti - This is amazing!

I love dipping biscotti into coffee and tea, so I have a collection of biscotti recipes, but I decided to tweak one to include cranberries, et voilà! C'est vraiment délicieux!

In a large bowl mix:

• 4 c. White Flour
• 1-1/2 c. Sugar
• 2 t. Baking powder
• 1/2 t. Salt
• 3/4 c. Cranberries, dried

In a large measuring cup blend:

• 5 Eggs, large
• 1/2 c. Butter, melted

3 t. Vanilla Extract

• few drops Cardamom Flavouring

Pour the egg mixture into the dry ingredients and mix very well.

Form two loaves about 4" wide and bake at 325 degrees for about 15 minutes, until lightly browned.

Pull from oven and let rest on a cool surface for about 5 minutes, and reduce heat to 300 degrees.

Slice into 1/2" slices on the diagonal, and put back on cookie sheet.

Bake for 12 minutes, then flip and bake for another 12 minutes.

When cool, dip into mixture of:

• 1 c. Semi-Sweet Chocolate Chips, melted
• 2 T. Cranberry Relish

Let cool and solidify on waxed paper, then keep in air-tight container.

Now all you need is a bit of coffee spice for your coffee!

Cranberry Relish

I've been making this for years, and just love it...plus it's loaded with Vitamin C!

In a food processor put:

• 1 lb. Cranberries, washed and drained well
• 1 Orange, peeled and seeded
• 1 c. Sugar
• 1 t. Cinnamon, ground

When it is still a little chunky, pour into a glass jar and let it sit for a couple of hours before serving.

You'll want to save 2 T. for incredible Cranberry Biscotti.