| Coffee Related Recipes |
| Instant Coffee Blends Vienna Blend: Mocha Blend: Orange Blend: 1/2 cup instant coffee 1/2 cup instant coffee 1/2 cup instant coffee granules granules granules 2/3 cup sugar 3/4 cup sugar 3/4 cup sugar 2/3 cup powdered non- 1 cup powdered non- 1 cup powdered non- dairy coffee creamer dairy coffee creamer dairy coffee creamer 1/2 tsp ground cinnamon 2 Tbsp cocoa 1/2 tsp dried orange peel Yield: 1 2/3 cups Yield: 2 cups Yield: 2 cups Combine all ingedients for each blend in container of electric blender; process until smooth, stopping once to scrape down sides if necessary. Store in airtight containers at room temperature for several months. For each serving, spoon 2 Tbsp coffee blend of your choice into an 8 oz cup of boiling water. |
| Walnut Biscotti 2 cups all-purpose flour 1/4 cup vegetable oil 3/4 cup finely chopped walnuts, toasted 1 Tbsp vanilla 1/2 tsp baking powder 2-3 Tbsp all-purpose flour 1/2 tsp baking soda 1/4 tsp salt 1 egg white 3/4 cup sugar 1 Tbsp water 2 eggs Sugar Heat oven to 350 degrees. In medium bowl, combine 2 cups flour, walnuts, baking powder, baking soda, and salt; set aside. In large mixer bowl, beat sugar and eggs at medium high speed until thick and lemon colored (2-3 min). Add oil and vanilla. Continue beating until well-mixed (1-2 min). Reduce speed to low. Continue beating, gradually adding flour mixture and scraping bowl often, until well mixed (1-2 min). Turn dough onto lightly floured surface (dough will be soft and sticky). Sprinkle dough lightly with 2-3 tsp flour; knead into dough. With floured hands, shape into 2 (8x2-in) logs. Place 3-4 inches apart on greased cookie sheet; flatten tops slightly. Combine egg white and water; brush over top of biscotti. Sprinkle with sugar. Bake for 25-30 min or until lightly browned and firm to the touch. Let cool on cookie sheet 15 min. REDUCE OVEN TEMP TO 300 DEGREES. With serrated knife, cut logs diagonally into 1/2 in thick slices; arrange slices, cut side down, on cookie sheets. Bake for 8-10 minutes; turn slices. Continue baking 8-10 minutes or until golden brown. Cool completely. Yield 2 1/2 dozen cookies. Optional: drizzle cookies with melted milk, semi-sweet, or white chocolate. |
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