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THE EUCALYPTUS TREE...The world's finest Cuisine

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I think he mentioned something about Organic and supplies going fast....heheheee

starrynightin64 said:
**picks up the white Lit house phone & has them connect me to Martha's people** :D
Click to expand...
 
 
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coffee tips.....add 1 teaspoon cinnamon to the coffee grounds.......place 1/3 c sugar in the pot....flame on.....6 cups.....add more of less for your taste.vanilla can be added too for milder taste

1 tblsp orange peel to the grounds.....1/3 cup of honey to the pot......make drink.... :p
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Vanilla Coffee

1/2 cup Coffee, any variety
1/4 cup firmly packed brown sugar
6 cups cold water
1 Tbsp. vanilla

PLACE coffee in filter in brew basket of coffee maker. Place sugar in empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete, stir in vanilla until well blended.
POUR into 6 large cups or mugs.
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Spiced Orange Coffee

1/2 cup ground Coffee, any variety
1 Tbsp. grated orange peel
1/2 tsp. ground cinnamon
1/3 cup firmly packed brown sugar
1-1/2 qt. (6 cups) cold water
1 cup Whipped Topping

PLACE coffee, orange peel and cinnamon in filter in brew basket of coffee maker. Place brown sugar in empty pot of coffee maker.
ADD water to coffee maker; brew. When brewing is complete, stir until well blended.
POUR into 8 large mugs. Top each with 2 Tbsp. of the whipped topping.
 
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Hearty Pot Roast with Parsnips..serves 8

1 boneless beef pot roast (2 lb.)
1 Tbsp. oil
1 medium onion, cut into 6 wedges
1 can (14-1/2 oz.) reduced sodium beef broth
1 env. Italian Salad Dressing & Recipe Mix
1 Tbsp. Instant Coffee
1/2 lb. carrots (about 4 medium), peeled, cut into 1-inch chunks
1/2 lb. parsnips (about 2 medium), peeled, cut into 1-inch chunks

PREHEAT oven to 325°F. Brown meat on all sides in hot oil in large heavy saucepan or Dutch oven on medium heat. Add onions; cook 2 min. or until browned, stirring occasionally. Add broth, salad dressing mix and coffee granules; cover.
BAKE 1-1/2 hours. Add carrots and parsnips; cover. Continue baking 1 hour or until meat is tender and cooked through and vegetables are tender.
REMOVE meat from pan; cut into slices. Serve with the vegetables and pan gravy.
 
Cappuccino Cheesecake

1-1/2 cups finely chopped Walnuts
3 Tbsp. butter or margarine, melted
2 Tbsp. sugar
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
4 eggs
1 cup Sour Cream
1 Tbsp. Instant Coffee
1/4 tsp. ground cinnamon
1/4 cup boiling water
1-1/2 cups Whipped Topping

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix walnuts, butter and 2 Tbsp. sugar; press firmly onto bottom of pan. Bake 10 min. Remove from oven; cool. Increase oven temperature to 450°F.
BEAT cream cheese, 1 cup sugar and flour with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream.
DISSOLVE instant coffee with cinnamon in water; cool. Gradually add to cream cheese mixture, mixing until well blended. Pour over crust.
BAKE 10 min. Reduce oven temperature to 250°F. Bake an additional 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with dollops of whipped topping and a sprinkle of additional cinnamon.
 
Chicken in Orange Sauce

1 cup orange juice
3 Tbsp. honey
1 tsp. Instant Coffee
1 tsp. potato starch
1 Tbsp. oil
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 cup seedless green grapes

BEAT orange juice, honey and coffee granules in small bowl with wire whisk until well blended. Add potato starch; mix well. Set aside until ready to use.
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 min. on each side or until golden brown on both sides. Add grapes; cook and stir 1 min.
ADD orange juice mixture; cook 4 to 5 min. or until sauce is thickened and chicken is cooked through (170°F.)
 
Slow Cooker BBQ Beef Stew

1 Tbsp. oil
2 lb. boneless beef for stew, cut into 1-1/2-inch cubes
3/4 cup Barbecue Sauce, divided
1 Tbsp. Instant Coffee
5 medium carrots, peeled, cut into 1-inch pieces
1 large onion, cut into chunks
6 small red potatoes, quartered
1 pkg. (10 oz.) frozen peas, thawed

HEAT oil in nonstick skillet on medium-high heat. Add meat, in batches; cook until evenly browned. Transfer meat to 5-qt. slow cooker. Pour 1/2 cup of the barbecue sauce over meat; sprinkle with coffee granules. Top with onions, carrots and potatoes; cover with lid.
COOK on LOW for 7 to 8 hours (or on HIGH for 5 hours).
STIR in peas and remaining 1/4 cup barbecue sauce; cover. Cook an additional 15 min. or until heated through.
 
Cinnamon Coffee-Flavored Poached Pears

1/2 cup sugar
3 cups water
2 Tbsp. Instant Coffee
1 cinnamon stick
4 firm ripe medium pears, peeled
1/4 cup Whipped Topping
Ground cinnamon

MIX sugar, water and coffee granules in large saucepan. Add cinnamon stick. Bring to boil on medium-high heat, stirring frequently.
ADD pears; partially cover pan with lid. Reduce heat to medium-low; simmer 20 min. or just until pears are tender, stirring gently every 10 min.
REMOVE pears from the liquid; discard liquid. Serve warm topped with the whipped topping and a light sprinkling of cinnamon.
 
Braised Pot Roast and Vegetables

1 Tbsp. oil
1 beef pot roast, such as rump or bottom round (2-1/2 lb.)
1 Tbsp. Instant Coffee
1/4 tsp. each: salt and pepper
1 large onion, cut into 8 wedges
3 large potatoes, peeled, cut into quarters
6 carrots, peeled, cut into 2-inch pieces
1 large tomato, coarsely chopped

PREHEAT oven to 325°F. Heat oil in oven proof Dutch oven on medium-high heat. Add roast; cook until browned on all sides. Combine coffee granules and 3/4 cup water; pour over roast. Season with salt and pepper. Add onions; cover pan with oven proof lid.
BAKE 1-1/2 hours. Add potatoes, carrots and tomatoes; cover. Continue baking 45 min. to 1 hour or until roast is cooked through and tender.
REMOVE roast and vegetables from the pan, reserving juices in pan. Cut roast across the grain into thin slices. Serve roast and vegetables topped with the reserved meat juices.
 
Cooking with Coffee Tips
There are some things you should know about cooking with coffee. Here are some tips:

• Try to use the type of coffee that is recommended. If a recipe calls for brewed ground and
you use brewed whole bean, the results might not be as desired.

• If using brewed coffee in a recipe, remember to pay attention to the brew strength. If you
use strong coffee when it calls for regular brewed coffee, the recipe could taste different than
desired.

• Some recipes call for Instant Coffee Crystals to be added in the granular (dry) form. This is
described as “Instant Coffee Crystals granules.” Never add regular coffee grounds to
these recipes.
 
Cinnamon Coffee Scones

Ingredients:
2 cups self-rising flour
2 teaspoons cinnamon
6 tablespoons sugar
1-1/2 sticks (3/4 cup) unsalted butter
2 eggs
1/4 cup strong, brewed coffee
1/4 cup milk
1/2 cup golden raisins (or chopped dried apricots)
1/2 cup chopped pecans (or walnuts)
Extra milk and sugar for toppings

Directions:
1. Stir together the flour, cinnamon, and sugar.
2. Cut the butter into tablespoon pieces and blend with the pastry blender or two knives into
the dry mixture. (Butter pieces should be the size of small peas.)
3. Mix together the eggs, coffee, and milk.
4. Stir into the dry mixture to form a soft dough. Stir in the fruit and nuts.
5. Turn dough out onto a floured board and gently pat into a circle of dough about 1/2" thick.
Cut out rounds with floured biscuit cutter and place them on a greased baking sheet. Gently
brush tops with milk and sprinkle with sugar.
6. Bake in a preheated 400° F oven for 12 to 15 minutes or until golden brown
 
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