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.

Baked Cake Doughnuts

Cinnamon Baked Doughnuts – Yield 12 doughnuts
2012, Barefoot Contessa Foolproof, All Rights Reserved

Cinnamon Baked Doughnuts – Yield 12 doughnuts

                  Baking spray with flour (or cinnamon sugar)
2 c.            all-purpose flour (at least ¼ should be cake flour)
1 ½ c.        sugar
2 t.             baking powder
1 t.             ground cinnamon
½ t.            ground nutmeg (1/4 t. is better)
½ t.            salt
1                extra-large egg, lightly beaten
1 ¼ c.        whole milk (buttermilk)
2 T.            butter, melted
2 t.             pure vanilla extract

For the topping:

½ c.           butter
½ c.           sugar
½  t.           ground cinnamon

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

·        Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.

·        In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

·        Spoon the batter into the baking pans, filling each one a little more than three-quarters full.

·        Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

·        For the topping, melt the 8 T. of butter in an 8-inch saute pan.

·        Combine the sugar and cinnamon in a small bowl.

·          Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

Alternative

One reader suggested commented on the above, to make the following changes for better results.

1- ½ c.       flour

½ c.           cake flour

¾ c.           sugar

¼ t.            soda

2  t.            baking powder

¼ t.            salt

½ t.            cinnamon

¼ t.            freshly grated nutmeg

¾ c.           buttermilk.

Bake at 350 for 8-10 minutes. While still warm roll doughnuts in melted butter then in cinnamon sugar mixture.

Best Baked Cake Doughnuts

½ c.     butter, softened
¾  c.    sugar
1          egg
1 ½ c. flour
2 ¼ t.   baking powder
¼ t.      salt
¼ t.      nutmeg
½ c.     milk
¼  t.     cinnamon
½ t.      vanilla

·        Blend 5 oz. butter with 1 c. of sugar.

·        Add the eggs and mix well.

·        Sift together flour, baking powder, salt and nutmeg.

·        Add to the butter and sugar mixture.

·        Blend in the milk and mix together thoroughly.

·        Fill greased muffin tins 2/3 full.

·        Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden.

·        Combine remaining sugar with the cinnamon.

·        Melt remaining butter.

·        While doughnuts are still warm, roll them in melted butter; then in cinnamon sugar.

Krispy Kreme Honey Dip Glaze

1/3 c.         butter
2 c.            powdered sugar
1 ½ t.         vanilla
4 -6 T.       hot water

Krispy KremeChocolate Frosting

1/3 c.         butter
2 c.            powdered sugar
1 ½ t.         vanilla
4 -6 T.       hot water
4 oz.           semi-sweet chocolate chips

Notes:

Spray with regular baking spray and sprinkle with cinnamon sugar. Add batter, coverint the doughnut hole middle with batter, to fill with some warmed jelly. Sprinkle with more sugar.

Forget the recipe on the Nordic Ware pan's label...not good.

Humblebee's African Chickpea & Peanut Butter Soup

African Chickpea & Peanut Butter Soup

October 4, 2013 in Cooking, Recipe | 2 comments

My Aunt Karla was raving about this soup while I was at the cottage. I was there towards the tail end of August, so she was already starting to think about winter soup, and I heard about this soup enough times that I insisted she sent the recipe over. And so, last weekend, when I got dove head first into my autumn soup making marathon, this was the first soup I made. It’s worth all the raving. --Humblebee

One of the best things about this soup is that it’s both vegan and gluten free, but it’s also rich, creamy, and delicious. It’s got lots of good protein from the peanut butter and the chickpeas, good fat from the peanut butter, and some great veg from the spinach and tomatoes. Yum. I love it with some good, crusty bread.

African Chickpea & Peanut Butter Soup

2 tsp olive oil
1 onion, chopped
1–2 cloves garlic, minced
¼ cup smooth natural peanut butter
2 cups vegetable broth
1 tsp smoked hot paprika
1 tsp sweet paprika
2 tsp ground coriander
¼ tsp cayenne pepper
1 (450mL) can chickpeas, rinsed and drained
1 (400mL) can diced tomatoes
2 cups spinach, chopped

Heat the olive oil in large pot over medium heat. Sauté the onion for about 5 minutes, until soft and golden. Add garlic, and cook for another two or three minutes.

Whisk the peanut butter together with some of the broth to make smooth paste, and then whisk in the  remaining broth.

Add the paprikas, coriander, and cayenne to the onion & garlic mixture, and sauté until fragrant. Stir in the peanut butter mixture, chickpeas, and tomatoes. Simmer for five minutes. Season to taste with salt and pepper (you might also want to add a teaspoon or two of brown sugar). Stir in the spinach just before serving and enjoy!

Diane's Sweet Potato Soup

2 T. olive oil

2 onions, peeled and chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

1 large sweet potato, or 2 small, peeled and cut into small chunks

2-3 c. chicken broth

1 T. cinnamon

Sprinkle sea salt and freshly ground black pepper, to taste

DIRECTIONS

1. Place a saucepan or soup pot over medium heat and add the oil. When it begins to get hot, add the onions, carrots and celery and sauté until softened and fully aromatized.

2. Add the sweet potatoes and enough broth to completely cover all the vegetables. Season with cinnamon, salt and pepper and bring to a simmer.

3. Cook until potatoes are very soft and then puree with a hand blender, food processor or counter-top blender until smooth. You may also serve the soup ‘as is. Taste and add more seasoning if need be.

Wedding Olives

Olives, Wedding ¶¶¶¶¶
1 c. manizllo green olives, well rinsed 1 c. water-packed calamata olives, well rinsed 10 sprigs fresh thyme 4 bay leaves 1 lg. Garlic clove, thinly slices 1/4 t. fennel seeds orange peel in strips 2 T. extra-virgin olive oil	Mix together, then refrigerate 4 days, stirring once each day. Serve at room temperature. I served these at my daughter's wedding shower - the mix of flavours may sound strange, but these are absolutely delicious. And they went very well with the Stained Glass Potatoes I made for a garnish (a Martha Stewart recipe that was actually quite good!).

Chinese Cabbage Salad

This has been a favourite at pot-lucks I've attended for years. Today was a colleague's birthday, to which I took this salad - now the whole office wants my recipe! Chinese Cabbage Salad ¶¶¶¶¶

1 small head red cabbage, shredded 3 green onions, sliced 2 carrots, sliced 2 stalks celery, sliced 1 yellow bell pepper, diced 1 c. almonds 1/4 c. sesame seeds 1 pkg. instant soup noodles 1/2 c. oil 1 t. dark sesame oil 1/3 c. apple cider vinegar 1/4 c. sugar 1 packet soup powder

Prepare the vegetables. Toast the almonds for 6 minutes, add sesame seeds and toast for 3 minutes more. Break up the Ramen noodles while in the package, then toss with veggies. In a jar, put the liquid ingredients with sugar and soup powder, then shake well until sugar is dissolved. Pour over salad and chill at for1 hour before serving. Sprinkle with toasted almonds and sesame seeds just before serving.

Vidalia Onion Relish

2         white vidalia onions, diced

1/2 c.  mayonnaise

1/2 c.  rice wine vinegar

2 T.    brown sugar

2 T.    chopped chives

Mix all and serve with fried green tomatoes, veggies, or fried fish.

Gessa's Dessert

Driving Jackie home one evening, I was told to come in for dinner as it was Gessa's birthday and her husband had cooked up a massive amount of delicious Philippine dishes to celebrate. Gessa made this dessert, and made me guess what was in it (I didn`t care, it was so good), however, and was kind enough to give me the recipe, which has no name to her knowledge.

1 box      Ritz crackers
1 pouch  Toffee bits (Score Bits, in Canada)
1 can      Condensed milk

• Crush the crackers into small bits (not powder) and mix in the toffee bits. 
• Add the milk last and mix until well blended.
• Pour into a well-greased or buttered 9" x 13" cake or lasagna pan, and bake for 20 minutes at 325 degrees.
• Cut while still warm and remove from the pan.

 These are very crunchy and chewy, but they can really harden up in the pan once cold.

Colombian Tomato Salad

I went to a party yesterday where most of the guests were from South America, and the food was incredible, so I got a few recipes from the cooks. This was a big, big hit, and so simple!!! This seems to be about the right amount for a small family.

3 tomatoes
2 sweet onions
salt and pepper
fresh lime juice to cover
fresh water

Run the tomatoes and onions through the fine slicer of a mandolin or food processor. 

Season with the salt and pepper, and mix well.

Cover with the lime juice and a little water.

Achiote Rice For Eight

2 c.   white rice
1/2    white onion, chopped

2       cloves garlic, minced
1 T.   achiote paste

1/3 c. cooking oil
4 c.    chicken broth
salt or powdered bouillon, to taste
1 sprig cilantro
juice of 1/2 lime

Rinse rice and drain well.

Process the onion, garlic and achiote in some of the chicken broth (about a cup) in the blender.

Heat oil in a skillet and fry rice on medium heat until lightly brown.

Add the processed liquid and let it reach boiling point.

At this point add half of the broth .

Simmer covered until broth is consumed.

Add the other half of the hot broth, the lime juice, and season with salt or powdered bouillon.

Lower heat, cover, add cilantro,  and cook for about 15 more minutes.

When liquid is absorbed, it's ready to serve.

Achiote Paste

2 T.  annatto seeds (See Note *)

1 t.   cumin seeds or 1 teaspoon cumin powder
1 t.   black pepper or 1 teaspoon chipotle pepper
5      allspice berries
1 t.   salt
1      pinch nutmeg

Put all ingredients into a spice grinder, and grind until a fine powder.

Take the powder and put it into a bowl and add teaspoons of water at a time until you get a thick paste which binds together, in a putty like consistency.

Separate into tablespoon-sized portions and freeze individually.

When you want to use it, mix 1 portion with 10 cloves of garlic crushed, and 4 T.  Seville orange juice to make a marinade for pork or chicken.

Or fry up in a little oil with onions and garlic, then add to water or chicken broth for rice.

This  freezes very well, and will last the year in the freezer no problem.

Chocolate Stout Cupcakes

This is getting rave reviews, so I looked it up and am posting it here! --Shucky

Chocolate Stout Cupcakes
Recipe courtesy Dave Lieberman 

I love cooking with beer and there's no exception when it comes to desserts. Of all beers, stout is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture but heavy in the chocolate department. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for.

Cupcakes:

3/4 c. unsweetened cocoa, plus more for dusting finished cupcakes
2 c. sugar
2 c. all-purpose flour
1 t. baking soda
Pinch fine salt
1 bottle stout beer (recommended: Guinness)
1 stick butter, melted
1 T. vanilla extract
3 large eggs
3/4 c. sour cream
1 (8-ounce) package cream cheese, softened at room temperature
3/4 to 1 c. heavy cream
1 (1-pound) box confectioners' sugar

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

To make the icing:

In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.

Top each cupcake with a heap of frosting and dust with cocoa.

Read more at: http://www.foodnetwork.com/recipes/dave-lieberman/chocolate-stout-c.cakes-recipe/index.html?oc=linkback

DIY Rice-A-Roni

I've been making this since my kids came home from a friend's demanding I buy this...so I bought one box, and figured out how to make it a LOT more cheaply!

You will need:

2 T.           Butter
1/4 c.         Orzo (rice-shaped pasta for soups)
3/4 c.         Rice
1 t.             Mrs. Dash or another saltless seasoning blend
2-1/4  c.     Boiling Water
2-1/2  t.     Chicken Bouillon Powder

In a skillet put the butter and orzo. When it starts to bubble, add the rice. Keep stirring every few seconds. When the orzo is golden and the rice opaque, add the rest of the ingredients, stir, and cover. Keep over medium-low heat until the liquid has been absorbed, and serve.

To give it your own special touch pour a sauce or spices into the measuring cup before you add the boiling water to measure it. That way it won't be mushy, but it will be tasty!

Try tomato sauce...soy and dark sesame oil with ginger and garlic...or some curry sauce, or even just a spoonful of curry or chili powder. There are lots of ways to make this your own recipe!

Luciano Pavrotti's Red Pesto

Luciano Pavrotti was on the Dinah Shore show back in the 70's when I was a young housewife. She loved to have her guests cook on the show with her, so he showed her how to make his family's traditional but uncooked red pesto. Over the years we have tweaked it, from chillies to chilli powder, and from parsley to basil; but you k now it's a hit when dinner guests ask for that again. It is dead easy - just use the tin as the measure!

While your pasta is on the boil, put into a blender or food processor:

1 small tin of tomato paste
1 small tin's worth of extra virgin olive oil
1 small tin's worth of Parmesan
1 t. chilli powder
1 t. dried basil
1 t. garlic, fresh minced or granulated
salt & pepper to tasted

Whir this until smooth, and toss it over hot, drained pasta for four to six people. If making for one or two, the pasta made with this freezes well, as does the sauce.

Enjoy!

I  found this comment on another blog, and thought it too good to pass up. I tried to contact the person who who left it, but she had disappeared, but here goes!

 I thought I would post my little bit of wisdom about Murphy's Oil, gleaned from close to 15 years of using it as a professional housekeeper.

Murphy's Oil Soap (original, concentrated) can be used in two types of solutions:

1/  The way it is on the instructions, with 1/  4 cup to something like 1 gallon of water in a pail. This is good for large projects, including flooring that will accept the excess water.

2/   As a tiny drop in a spray bottle full of water. I prefer this method for both general cleaning, and floor cleaning with a terry cloth mop. It does a great job, and dries in minutes with no towels needed.

Murphy's Oil Soap can be used to clean the following things:

1/  Hardwood Flooring
2/  Tile and laminate flooring
3/  Stone tile flooring (including marble, with a mild dilution in a spray!)
4/  Finished wood furniture
5/  Painted wood furniture
6/  Other painted surfaces such as walls
7/  Wood, melamine, tile, stone (including marble!) countertops and backsplashes(in a spray)
8/  As a scrub booster directly on your sponge, when dealing with soapscum in the bath.
9/  Windows and other glass (with a little extra buffing, and in mild dilution in a spray bottle)
10/  As a spot remover for stains on carpet and upholstery(in a spray)
11/  As a spot pre-treatment for laundry
12/  As an ingredient in homemade liquid laundry detergent
13/  As an ingredient in homemade bug deterrent/  killer solutions in the garden
14/  As a preventative measure against an assortment of fungal infestations in the garden
15/  Dishes, in pinch with lots of rinsing

I have found that, when it comes to flooring (any type), the best way to clean them is by using a microfibre or terry cloth mop, and about half a teaspoon of Murphy's Oil Soap in a full (regular size) spray bottle of water. You get a great clean, and the solution dries in less than 5 minutes, so the water doesn't have a chance to sit on the floor and possibly damage it.

While it's true that vinegar is often good to use as a general cleaner and a floor and window cleaner, there are a few areas where it is inadvisable to use vinegar. If you have flooring that has been sanded and refinished, choose Murphy's (mild, in a spray bottle) over vinegar. The acid in the vinegar will- over time- eat through the re-applied finish. Ask a flooring expert- I did. Also, you can't let water sit on a refinished surface, as excessive water will also damage the finish. Vinegar cannot be used on soft stone tiles that require a mild PH, or PH neutral, cleanser- the acid will etch the surface. Excessive water will etch the surface. Murphy's in a spray bottle works just dandy. :) 

You can use Murphy's on virtually any area of your home, from the ceiling to the windows to the floor, and even in your garden. Vinegar can be used most places, but not everywhere. The two of them together, however, will combat almost any problem in keeping your home clean. :)