1 c All-purpose flour
1 ts Baking powder
1/4 ts Baking soda
1 ds Salt
1 1/2 ts Instant coffee crystals
1 tb Hot water
1 Slightly beaten egg
2/3 c Mashed ripe banana (2 medium)
2 tb Cooking oil
1/4 c Almond brickle pieces
Grease a 7 1/2 x 3 1/2 x 2-inch loaf pan; set aside. In a medium mixing bowl stir together the flour, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients. Set aside.
In a small mixing bowl dissolve the coffee crystals in the hot water. Add the egg, banana, sugar, and oil. Stir till combined. Then stir the banana mixture into the dry mixture just till moistened (batter should be lumpy). Fold in the brickle pieces. Pour batter into the prepared pan. Bake in a 350 degree oven for 35 to 40 minutes or till a wooden toothpick inserted near the center comes out clean. Cool the bread in the pan for 10 minutes. Remove from pan and cool slightly on a wire rack. Serve warm or cool.
NOTE: For chocolate-chip banana bread prepare bread as directed, except substitute 1/4 cup miniature semisweet chocolate pieces for the almond brickle pieces.
Public Domain Recipe
“I don’t have a problem with caffeine. I have a problem without caffeine!” ~ Author Unknown
Those of us who love coffee can celebrate National Coffee Day on September 29. With over 400 billion cups of coffee consumed each year throughout the world there is reason to celebrate coffee! A few companies are celebrating National Coffee Day by giving away free coffee. Check out any 7-Eleven in the U.S.A. or Canada and get a free medium coffee from 7:00 a.m. to 11:00 am. Participating Krispy Kreme locations are providing lucky visitors a free 12 ounce cup of House Blend coffee all day, an even better reason to grab that Krispy Kreme in the morning.
This fun article details how you can roast green coffee beans in your favorite hot air popcorn popper. Green coffee beans cost less than regular coffee beans so this may be ideal for budget conscious coffee consumers.
Image courtesy of blog.craftzine.com.
Fake Kahlua Coffee Liqueur
2 c 80-proof vodka
2 c Water
1 1/4 c Sugar
1 1/2 tb Vanilla extract
1 1/2 tb Instant coffee
Bottle to store liqueur
Combine all of the ingredients in a saucepan. Cover and cook over medium heat, stirring occasionally, until the sugar has completely dissolved.
Remove the mixture from the heat and let it cool. Be sure to keep it covered. Store in any empty bottle with a screw top or another bottle with a resealable lid. Note: It is very important that you use a covered saucepan when making this drink. The alcohol will boil away if the solution is not covered when it gets hot. Also, the longer this drink is bottled and stored in a dark, cool place, the better it will taste. For the best flavor, store it for at least thirty days before drinking. Makes great gifts.
Public Domain Recipe
“Coffee, which makes the politicians wise,
And see through all things with his half-shut eyes.”
~ Alexander Pope
1/2 c Instant coffee crystals
1 c Boiling water
16 oz Neufchatel light cream cheese
8 oz Light whipped topping
3 tb Rum extract
3/4 c Granulated sugar
1 Loaf pound cake
3 tb Baking cocoa, for garnish
1) Dissolve coffee crystals in boiling water. Let cool completely.
2) Slice pound cake loaf into 1/2 inch slices. Then cut each slice in half. Take each piece of cake and dip the bottom half of it into the coffee. Place the coffee-dipped pieces, coffee side down, in an ungreased 9×9 cake pan. Line the bottom of the cake pan with half the pound cake pieces.
3) Mix cream cheese, whipped topping, rum extract, and sugar until smooth. Take half of this mixture and spread it evenly over the cake pieces in the pan. Sprinkle with cocoa.
Public Domain Recipe
“There’s nothing sweeter than a cup of bitter coffee.” ~ Rian Aditia
5 out of 5 coffee cups
The beginning of September means fall is well on its way. Cooler temps, changing leaves, apples, and pumpkins come with fall — as does the Starbucks Thanksgiving Blend. I know what you’re thinking: It’s way too early to start thinking about Thanksgiving. But each year the release of the Thanksgiving Blend creeps up and it’s gone from shops before we know it (so Starbucks can roll out their Holiday Blend).
The Thanksgiving Blend definitely doesn’t get the attention it deserves. They created it with the traditional Thanksgiving meal in mind, and it resulted in a coffee that complements the whole meal (especially pumpkin pie!) perfectly. Since it’s on such a limited release, you’re guaranteed to have a bag of very fresh coffee when you purchase the Thanksgiving blend.
The coffee is a Sumatra/Guatemala Antigua blend that is full-bodied and spicy. It’s a dark roast that is full and rich, but not too strong because of its spicy qualities. There are earthy herbal and cocoa hints, and it has a mild acidity that is sweet and nutty.
Near the end of October and beginning of November be on the lookout for the Thanksgiving blend. I know I plan to stock up a stash of this blend to get me through the holidays — because, to be honest, the Holiday Blend doesn’t hold up against it!
About the author: Sarah Beckman is an editor at Affordable Style where she writes about how to style. In her free time, she loves to curl up with a good book, her reading glasses, and a hot cup of coffee.
3 c Hot Strong Coffee
6 tb Molasses
6 tb Dark Rum (If Desired)
Nutmeg (Freshly Ground)
Combine coffee and molasses in a saucepan. Heat, stirring, until molasses is dissolved and coffee is very hot. Do not allow to boil. If desired place 1 Tbls. rum in each mug. Add coffee. Top with whipped cream; sprinkle with nutmeg. Do not stir before drinking.
Public Domain Recipe
“Decaffeinated coffee is kind of like kissing your sister.” ~ Bob Irwin
Orange Cinnamon Coffee
Yield: 1 Servings
1/4 c Ground coffee
1 tb Grated orange peel
1/2 ts Vanilla extract
1 1/2 Cinnamon sticks
Place coffee and orange peel in blender or food processor fitted with steel blade. With processor running, add vanilla. Stop and scrape sides of container with a spatula. Process 10 seconds longer. Place mix in a small bowl and stir in cinnamon sticks. Store in refrigerator. Yields: Mix for eight 6 ounce servings.
“Decaf? No, it’s dangerous to dilute my caffeine stream.” ~ Author Unknown