My mom said I should send this in, since it might be helpful to someone. So here it is...
Quick Soak Method (for beans)
If you forgot to put your beans to soak last night and time is tight:
Put beans in a large pot with plenty of water (enough to cover, plus another 2-3 inches). Bring to a boil, boil about 2-3 minutes. Turn off the heat, clap a lid on. Let beans soak one hour.
Drain off the water and prepare as if they'd been soaked overnight. Works great, and changing out the water before cooking reduces the poots!
I can't for the life of me remember where I read this, but I use it all the time. And for the bean and legume novices, lentils and split peas DO NOT need to be soaked before cooking.
Happy noshing!
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Favorite Recipes
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mommyquilts
- Posts: 540
- Joined: Sat Nov 01, 2008 3:34 pm
Re: Favorite Recipes
Hi! Someone had a Dump Cake recipe on here, and I tried it this weekend, it rocked! My DH thought I was crazy, when he saw me putting it together. I didn't even look at the back of the cake mix box, he thought it would be nasty. There was none left! I have a lot of kids, and they loved it. Thank you!~
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morgans4
- Posts: 683
- Joined: Sat Feb 16, 2008 8:11 pm
Re: Favorite Recipes
MY MEXICAN FOOD ADDICTION... SALSA, CHIPS AND ENCHILADAS
You can use jalapenos or serranos if you want, and I sometimes do, but I love those dried de arbol peppers that you can get in large plastic bags, so I generally use those. Either is great.
If you love smoky hot sauces you can throw in a chipotle chili from a can, and a little of the adobo sauce that comes with it.
Now, you want a handful of these chiles, whichever you choose to use. I pick off the stems, rinse the outside and toss them into a little water. Maybe 4 cups. This isn't rocket science and you will learn after a few tries just how much you will need. 4 cups is a good start. I bring them to a boil and then boil for a few minutes, until your DH is coughing up a lung. I don't know why these things make you cough so much, but mine starts in pretty quick. Sometimes I'm not sure he's really breathing in anything spicy, he just THINKS he is. Whatever. Then I let them sit for a few minutes. What you are looking for is a softened chile.
Then I throw it all into the blender. That's where you will have to decide how much water you want in it, because that water is spicy. Grind it up (cover the top if the water is still hot because for some reason hot water tends to blow the lid off the blender. Maybe it's the chiles. Whatever... hold a towel on the top.) Then I put that into a large bowl and open a 28 oz. can of whole, peeled tomatoes. I don't know why I get those, you can use tomato sauce or crushed just as well, but I always go with the whole, peeled. Grind those up the way you did the chiles. Then mix that in with the other mixture. The more salt and garlic powder you use, the better it is. Carefully taste it. If it blows your head off, add another can of tomatoes until you get it down to where you can handle it. If you throw it into hot quart jars at this point, the heat will cause the lid to seal and you can keep the jars in the fridge for quite some time.
This sauce is so good over enchiladas or burritos, or on tacos, chili, scrambled eggs or with chips!
The pointier and narrower the chile, the hotter. The color really doesn't matter. Those green ones can be as hot as the red.
CHIPS
Although store bought chips can be good, making your own is so much better and cheaper. Corn tortillas, cut or torn into quarters and dropped into really hot oil will produce a crisp chip in just a few minutes if you don't overload the pot. Salt them while hot. Making them is not only better but much cheaper. I bought a whole bag of tortillas for under $2 and a bag of prepared is over $3.
ENCHILADAS
You can make enchiladas with or without meat. cheese and onion with or without sour cream are really good but you want a good melting cheese and some of those mexican varieties don't melt. I use a Jack or marble jack or cheddar, shredded or cut into small pieces. White onions are generally used in Mexican food because of the heat, but I use any kind. Chop the onion finely.
If you want to add the sour cream, this is the time. A small container with enough cheese and onions so that the sour cream is about equal is right. Then I like to add a little cumin. Maybe a good teaspoon or so. I want the sour cream to be a rusty color.
If you want chicken in your enchiladas, a quick way is to buy a ready-to-eat rotisserie chicken and remove the meat from the bones and chop. Add this to the mix, if you want to.
Now, you need to make those corn tortillas pliable and the only really good way, is to drop them, 1 by 1, into a little hot oil, just for a second or two on each side. You don't want them crispy. Then remove and put onto a few layers of paper towels to drain until you've done them all or how many you want to. A 9X13 pan will hold about a dozen. Now, heat up a large can of enchiladas sauce. It comes either mild or hot. I always go for the mild since my DH can't stand the heat. Dip each tortilla into the heated sauce, then into the pan. Toss in a good tablespoon or a little more of the cheese mixture and roll it up. Push it to the side and put the next tortilla into the sauce, until the whole batch is finished and in the pan. Pour whatever is leftover, over the top. Not just of the enchilada sauce, but also the cheese mixture.
Cover with foil and bake at 350 for about 35 minutes, just to melt that cheese and drive your neighbors crazy with the smell. Then remove the foil and maybe give it another 5 minutes. If you let it set a bit it will be easier to get out that first one. After that, just dig in.
Of course, top with more sour cream, if desired, some chopped cilantro, chopped tomatoes, shredded lettuce and that sauce you made earlier. YUM!
You can use jalapenos or serranos if you want, and I sometimes do, but I love those dried de arbol peppers that you can get in large plastic bags, so I generally use those. Either is great.
If you love smoky hot sauces you can throw in a chipotle chili from a can, and a little of the adobo sauce that comes with it.
Now, you want a handful of these chiles, whichever you choose to use. I pick off the stems, rinse the outside and toss them into a little water. Maybe 4 cups. This isn't rocket science and you will learn after a few tries just how much you will need. 4 cups is a good start. I bring them to a boil and then boil for a few minutes, until your DH is coughing up a lung. I don't know why these things make you cough so much, but mine starts in pretty quick. Sometimes I'm not sure he's really breathing in anything spicy, he just THINKS he is. Whatever. Then I let them sit for a few minutes. What you are looking for is a softened chile.
Then I throw it all into the blender. That's where you will have to decide how much water you want in it, because that water is spicy. Grind it up (cover the top if the water is still hot because for some reason hot water tends to blow the lid off the blender. Maybe it's the chiles. Whatever... hold a towel on the top.) Then I put that into a large bowl and open a 28 oz. can of whole, peeled tomatoes. I don't know why I get those, you can use tomato sauce or crushed just as well, but I always go with the whole, peeled. Grind those up the way you did the chiles. Then mix that in with the other mixture. The more salt and garlic powder you use, the better it is. Carefully taste it. If it blows your head off, add another can of tomatoes until you get it down to where you can handle it. If you throw it into hot quart jars at this point, the heat will cause the lid to seal and you can keep the jars in the fridge for quite some time.
This sauce is so good over enchiladas or burritos, or on tacos, chili, scrambled eggs or with chips!
The pointier and narrower the chile, the hotter. The color really doesn't matter. Those green ones can be as hot as the red.
CHIPS
Although store bought chips can be good, making your own is so much better and cheaper. Corn tortillas, cut or torn into quarters and dropped into really hot oil will produce a crisp chip in just a few minutes if you don't overload the pot. Salt them while hot. Making them is not only better but much cheaper. I bought a whole bag of tortillas for under $2 and a bag of prepared is over $3.
ENCHILADAS
You can make enchiladas with or without meat. cheese and onion with or without sour cream are really good but you want a good melting cheese and some of those mexican varieties don't melt. I use a Jack or marble jack or cheddar, shredded or cut into small pieces. White onions are generally used in Mexican food because of the heat, but I use any kind. Chop the onion finely.
If you want to add the sour cream, this is the time. A small container with enough cheese and onions so that the sour cream is about equal is right. Then I like to add a little cumin. Maybe a good teaspoon or so. I want the sour cream to be a rusty color.
If you want chicken in your enchiladas, a quick way is to buy a ready-to-eat rotisserie chicken and remove the meat from the bones and chop. Add this to the mix, if you want to.
Now, you need to make those corn tortillas pliable and the only really good way, is to drop them, 1 by 1, into a little hot oil, just for a second or two on each side. You don't want them crispy. Then remove and put onto a few layers of paper towels to drain until you've done them all or how many you want to. A 9X13 pan will hold about a dozen. Now, heat up a large can of enchiladas sauce. It comes either mild or hot. I always go for the mild since my DH can't stand the heat. Dip each tortilla into the heated sauce, then into the pan. Toss in a good tablespoon or a little more of the cheese mixture and roll it up. Push it to the side and put the next tortilla into the sauce, until the whole batch is finished and in the pan. Pour whatever is leftover, over the top. Not just of the enchilada sauce, but also the cheese mixture.
Cover with foil and bake at 350 for about 35 minutes, just to melt that cheese and drive your neighbors crazy with the smell. Then remove the foil and maybe give it another 5 minutes. If you let it set a bit it will be easier to get out that first one. After that, just dig in.
Of course, top with more sour cream, if desired, some chopped cilantro, chopped tomatoes, shredded lettuce and that sauce you made earlier. YUM!
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morgans4
- Posts: 683
- Joined: Sat Feb 16, 2008 8:11 pm
Re: Favorite Recipes
Now, on that great sauce... if you aren't truly a hot-head fanatic, you might want to only put a PART of that hot blended mixture into the big bowl and add the 28 oz. can of blended tomatoes. Taste, add salt & garlic powder, and then, if you could stand it hotter, begin adding more of the hot blended mixture.
If I use serranos or jalapenos, I only use about 5-8, where I use a small handful if I use the dried chile de arbol. Anything I use, I do boil until the water level has evaporated.
If I use serranos or jalapenos, I only use about 5-8, where I use a small handful if I use the dried chile de arbol. Anything I use, I do boil until the water level has evaporated.
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morgans4
- Posts: 683
- Joined: Sat Feb 16, 2008 8:11 pm
Re: Favorite Recipes
Where are all those great recipes? I don't see any!
Hmmm. that was weird. All I could see was the first post by Georgiapeach. All the rest were gone! now, they're back. Thankfully.
Hmmm. that was weird. All I could see was the first post by Georgiapeach. All the rest were gone! now, they're back. Thankfully.
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morgans4
- Posts: 683
- Joined: Sat Feb 16, 2008 8:11 pm
Re: Favorite Recipes
Beans are so healthy for you. Other than oatmeal, they are the ideal food. They actually remove that bad plaque from your arteries and open up the bloodflow to your heart.
When I was little, my mom always made navy beans. When I got married I used Great northern, which were also white, but a little bigger. Recently I've been using pintos or black beans. All are great and you do them all basically the same.
I use a couple of smoked hamhocks or smoked turkey wings or a ham bone. I always save and freeze those after we have a ham.
I don't soak my beans. I never think about it before hand. It may take a little longer to cook them, but in a couple of hours they are done. I used to do them in my old pressure cooker. They only take 25 minutes in that! That's a quick meal!
Now, my mother-in-law told me of a little secret that her grandmother did to make her navy beans just melt in your mouth... and they do. I tried it. Put in about 1/4 cup of sugar! Yes! It doesn't really make the beans sweet, but they do taste so much better.
I put my bone on with a large pan of water and bring it to a boil. You want your water to taste good so the beans will taste good. I simmer the bone for about an hour while I sort and wash my beans. The machines they use can't tell the difference between a rock, a dirt clod and a bean, and picks them all up, so you want to pour about 1/3 of a bag of beans onto a plate and just sort of finger through them to see what you've got there. Remove the dirt and rocks and now you want to wash those beans. I put them into a large bowl after I sort through the plate, then take it to the sink and put in a good deal of warm water. Placing the beans between my hands, I rub my hands together, gathering up more beans as those drop out of my hands. That water will really get dirty. Pour it out and repeat, until the water remains clean. Some people just open the bag of beans and drop them into the water. They will be shocked to see how much dirt is on those beans when they wash them.
Now I drop the cleaned beans into the seasoned water and add my salt and sugar. Simmer them for about 2 hours, testing once in awhile, by just taking 1 out and eating it. You will know when they are done. I always salt my water, but I've heard it makes the beans tough. I haven't noticed that it did. I generally chop up a large onion and throw that in as well.
To serve, make a large pan of cornbread and fried potatoes with onions. Yum! You open a piece of cornbread on your plate, butter it, pour beans and broth over it. I like to add some Franks Hot sauce to it, or some freshly chopped up onion. If there was meat on the hocks or bone, you can eat that, but generally when I'm making beans, I'm also heating a ham in the oven. Then get a large spoon of fried potatoes and a slice of ham, and you're all set for a really good southern meal.
When I was little, my mom always made navy beans. When I got married I used Great northern, which were also white, but a little bigger. Recently I've been using pintos or black beans. All are great and you do them all basically the same.
I use a couple of smoked hamhocks or smoked turkey wings or a ham bone. I always save and freeze those after we have a ham.
I don't soak my beans. I never think about it before hand. It may take a little longer to cook them, but in a couple of hours they are done. I used to do them in my old pressure cooker. They only take 25 minutes in that! That's a quick meal!
Now, my mother-in-law told me of a little secret that her grandmother did to make her navy beans just melt in your mouth... and they do. I tried it. Put in about 1/4 cup of sugar! Yes! It doesn't really make the beans sweet, but they do taste so much better.
I put my bone on with a large pan of water and bring it to a boil. You want your water to taste good so the beans will taste good. I simmer the bone for about an hour while I sort and wash my beans. The machines they use can't tell the difference between a rock, a dirt clod and a bean, and picks them all up, so you want to pour about 1/3 of a bag of beans onto a plate and just sort of finger through them to see what you've got there. Remove the dirt and rocks and now you want to wash those beans. I put them into a large bowl after I sort through the plate, then take it to the sink and put in a good deal of warm water. Placing the beans between my hands, I rub my hands together, gathering up more beans as those drop out of my hands. That water will really get dirty. Pour it out and repeat, until the water remains clean. Some people just open the bag of beans and drop them into the water. They will be shocked to see how much dirt is on those beans when they wash them.
Now I drop the cleaned beans into the seasoned water and add my salt and sugar. Simmer them for about 2 hours, testing once in awhile, by just taking 1 out and eating it. You will know when they are done. I always salt my water, but I've heard it makes the beans tough. I haven't noticed that it did. I generally chop up a large onion and throw that in as well.
To serve, make a large pan of cornbread and fried potatoes with onions. Yum! You open a piece of cornbread on your plate, butter it, pour beans and broth over it. I like to add some Franks Hot sauce to it, or some freshly chopped up onion. If there was meat on the hocks or bone, you can eat that, but generally when I'm making beans, I'm also heating a ham in the oven. Then get a large spoon of fried potatoes and a slice of ham, and you're all set for a really good southern meal.
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morgans4
- Posts: 683
- Joined: Sat Feb 16, 2008 8:11 pm
Re: Favorite Recipes
I love stuffed cabbage and learned from a co-worker, how to make it the chezkoslavician way. (I think that's spelled right???)
Take the core out of the head of cabbage and put the cabbage in a large pot of salted, boiling water, GENTLY. Simmer it for about 20 minutes or until the leaves begin to come away from the head.
Remove the leaves, one by one and lay aside.
Mix up your favorite meatloaf mixture...lean ground beef, eggs, bread crumbs, salt & pepper, minced onion, instant rice if desired.
One by one, take the leaves and put a large spoonful of meat in the center and roll it once, then the sides, then forward until it's all wrapped. If there is a large tough vein, cut that away before rolling.
Once all the rolls are rolled, prepare your crockpot. On the bottom, place a layer of sauerkraut, then a layer of cabbage rolls, continuing this way until you have used them all. chop up any excess cabbage and throw that on top. Then, take a large 46 oz. can of tomato juice (I love the spicy V8) and pour that over it all, lifting gently to allow the juice to get to the bottom of the crockpot.
My friend used to do this the night before and refrigerate the crockpot, then remove it in the morning and plug it in and set it on low. It was finished when she got home from work. Of course, you can do it in a moderate (350 degree) oven just as well, in about 90 minutes to 2 hours. These are sooo delicious if you love sauerkraut. Give them a try. They really aren't unhealthy either, if you get the 90% ground beef, with the cabbage, the kraut and the tomato juice and rice. It's a full meal, but boy, if you have any Italian or French bread to tear into big chunks to soak up the juice, that's the way to go!
Take the core out of the head of cabbage and put the cabbage in a large pot of salted, boiling water, GENTLY. Simmer it for about 20 minutes or until the leaves begin to come away from the head.
Remove the leaves, one by one and lay aside.
Mix up your favorite meatloaf mixture...lean ground beef, eggs, bread crumbs, salt & pepper, minced onion, instant rice if desired.
One by one, take the leaves and put a large spoonful of meat in the center and roll it once, then the sides, then forward until it's all wrapped. If there is a large tough vein, cut that away before rolling.
Once all the rolls are rolled, prepare your crockpot. On the bottom, place a layer of sauerkraut, then a layer of cabbage rolls, continuing this way until you have used them all. chop up any excess cabbage and throw that on top. Then, take a large 46 oz. can of tomato juice (I love the spicy V8) and pour that over it all, lifting gently to allow the juice to get to the bottom of the crockpot.
My friend used to do this the night before and refrigerate the crockpot, then remove it in the morning and plug it in and set it on low. It was finished when she got home from work. Of course, you can do it in a moderate (350 degree) oven just as well, in about 90 minutes to 2 hours. These are sooo delicious if you love sauerkraut. Give them a try. They really aren't unhealthy either, if you get the 90% ground beef, with the cabbage, the kraut and the tomato juice and rice. It's a full meal, but boy, if you have any Italian or French bread to tear into big chunks to soak up the juice, that's the way to go!
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Cathy32078
- Posts: 17499
- Joined: Sun Feb 25, 2007 6:36 am
Re: Favorite Recipes
Morgans4 I cannot say Thank You enough for your yummy sounding recipes!!!! I am going to try your Enchiladas this week and now I just have to cook a pot of Navy Beans. They sound so good. Haven't cooked white beans in I don't know how long & I don't know why. I usually just cook red beans or black beans. Thanks so much for posting your recipes and please do continue. Gosh I wish you were my neighbor!!!!!!!!!!!!!!!!
Hugs
Hugs
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kho
- Posts: 3794
- Joined: Wed Oct 10, 2007 9:58 am
Re: Favorite Recipes
love those Café Vienna and Mocha Espressos and stuffs like that, but don’t want to pay the price per cup at the coffee shops and don’t want to pay the $3 - $4 per tiny container for the mixes at the store…and you get into the Martha Stewart mood, here are some recipes just for you. You can, after mixing it up, blend it up. It looks not lumpy, the powdered milk won’t clump so much if you don’t use the mix up real soon, and you will want to use less spoonfuls in your cup.
Café Vienna Coffee Mix
½ C instant coffee 2/3 C sugar
½ C instant milk ¼ C powdered coffee creamer (I just use powdered milk here, too)
1 tsp cinnamon ¼ C instant butterscotch or vanilla pudding mix (optional)
Measure and mix all in clean, dry bowl. Blend in blender if you want. I don’t always do this, but you get really impressive results from it and it’s easy. Transfer the mixture to a re-sealable container or pretty jar. Makes 2 ½ C.
To Prepare for drinking: Place 2 TBS of dry Café Vienna into coffee cup. Add hot water to fill. Stir and serve. You may want to change amounts to suit your tastes.
Mocha Espresso Coffee Mix
½ C instant coffee ½ C sugar
2 C powdered milk ½ C powdered coffee creamer
¼ C unsweetened cocoa ¼ tsp cinnamon (optional)
¼ C instant vanilla or chocolate pudding (optional)
Measure and mix in clean, dry bowl. Blend in blender if you want.
To Prepare: 2 TBS Mocha Espresso mix in small coffee cup, add hot water (about ½ Cup). Stir well and serve. Again, play with the amounts to suit your tastes. I know the 2 TBS in ½ cup of water is strong, which it is supposed to be, but I don’t like it that strong and use more water in a bigger cup.
Swiss Mocha Coffee Mix
½ C instant coffee 1 C sugar
1 C powdered milk ¼ C powdered creamer
¼ C unsweetened cocoa ¼ C instant vanilla pudding (optional)
Measure and mix well in clean, dry bowl. Blend in blender if you want, store in re-sealable container.
To Prepare: 3 or 4 TBS mix in cup and add hot water, stir well and serve.
Rich Vanilla Coffee Mix
1/3 C instant coffee 1 C powdered milk
½ C powdered creamer 1/3 C sugar
¼ C instant vanilla pudding
Measure and mix well in clean, dry bowl. Blend in blender if you want. Store in re-sealable container.
To Prepare: Use ¼ C mix in cup and add hot water, stir well and serve.
Café Latte Mix
½ C instant coffee 1/3 C sugar
1 C powdered milk ½ C powdered creamer
2 tsp vanilla
This recipe has to be blended in a blender because of the liquid vanilla. Measure all the ingredients into the blender container. Always remember to put the lid on before pressing the GO button. Blend for about a minute or until it’s all smooth and the texture is even. Store in a re-sealable container. Makes 1 2/3 cups.
To Prepare: Use 2 to 3 TBS mix with ¾ C boiling water in cup. Play with the amounts to suit your taste.
Chai Tea Mix
½ C instant tea ½ C powdered milk
¼ C powdered creamer ½ C brown sugar (I don’t do this, I sweeten with honey in cup)
½ tsp cinnamon 1 TBS instant vanilla pudding
½ tsp ginger ¼ tsp nutmeg
¼ tsp ground cloves ¼ tsp ground cardamom
1/8 tsp ground black pepper
Mix well. I blended mine today cause my cardamom was still seeds. J Store in a re-sealable container.
To Prepare: Use 3 TBS Chai Tea mix with 1 C boiling water. Stir well and serve. It isn’t bad for a mix and a dang site less expensive than buying a chai tea mix.
Dark, Rich Chocolate Cake Mix
1 C unbleached white flour 2/3 C whole wheat flour
1 ½ C sugar ¾ C unsweetened cocoa
¼ C dry buttermilk powder 2 tsp baking soda
1 tsp baking powder ½ tsp salt
1 TBS instant coffee crystals
If you are going to store this to use later, blend it in a blender. I store mine and put into plastic bags or re-sealable containers and label it with directions to prepare for baking.
To Prepare:
1 pkg of Dark Rich Chocolate Cake Mix
2 C water
½ C oil
2 med eggs
Mix all in bowl and beat with beater for about 2 minutes, or until smooth and lumps are gone. Turn batter into well oiled 9” x 13” cake pan. Bake at 350 degrees for about 35 – 40 minutes. I usually check at 30 min…. JUST in case. Cool and frost.
Ok… I know the last recipe isn’t coffee or tea, but it IS good. LOL
I found these recipes online, Hillbilly Housewife. There are lots more recipes if you want to go there and check it out.
http://hillbillyhousewife.com/recipeindex.htm
Café Vienna Coffee Mix
½ C instant coffee 2/3 C sugar
½ C instant milk ¼ C powdered coffee creamer (I just use powdered milk here, too)
1 tsp cinnamon ¼ C instant butterscotch or vanilla pudding mix (optional)
Measure and mix all in clean, dry bowl. Blend in blender if you want. I don’t always do this, but you get really impressive results from it and it’s easy. Transfer the mixture to a re-sealable container or pretty jar. Makes 2 ½ C.
To Prepare for drinking: Place 2 TBS of dry Café Vienna into coffee cup. Add hot water to fill. Stir and serve. You may want to change amounts to suit your tastes.
Mocha Espresso Coffee Mix
½ C instant coffee ½ C sugar
2 C powdered milk ½ C powdered coffee creamer
¼ C unsweetened cocoa ¼ tsp cinnamon (optional)
¼ C instant vanilla or chocolate pudding (optional)
Measure and mix in clean, dry bowl. Blend in blender if you want.
To Prepare: 2 TBS Mocha Espresso mix in small coffee cup, add hot water (about ½ Cup). Stir well and serve. Again, play with the amounts to suit your tastes. I know the 2 TBS in ½ cup of water is strong, which it is supposed to be, but I don’t like it that strong and use more water in a bigger cup.
Swiss Mocha Coffee Mix
½ C instant coffee 1 C sugar
1 C powdered milk ¼ C powdered creamer
¼ C unsweetened cocoa ¼ C instant vanilla pudding (optional)
Measure and mix well in clean, dry bowl. Blend in blender if you want, store in re-sealable container.
To Prepare: 3 or 4 TBS mix in cup and add hot water, stir well and serve.
Rich Vanilla Coffee Mix
1/3 C instant coffee 1 C powdered milk
½ C powdered creamer 1/3 C sugar
¼ C instant vanilla pudding
Measure and mix well in clean, dry bowl. Blend in blender if you want. Store in re-sealable container.
To Prepare: Use ¼ C mix in cup and add hot water, stir well and serve.
Café Latte Mix
½ C instant coffee 1/3 C sugar
1 C powdered milk ½ C powdered creamer
2 tsp vanilla
This recipe has to be blended in a blender because of the liquid vanilla. Measure all the ingredients into the blender container. Always remember to put the lid on before pressing the GO button. Blend for about a minute or until it’s all smooth and the texture is even. Store in a re-sealable container. Makes 1 2/3 cups.
To Prepare: Use 2 to 3 TBS mix with ¾ C boiling water in cup. Play with the amounts to suit your taste.
Chai Tea Mix
½ C instant tea ½ C powdered milk
¼ C powdered creamer ½ C brown sugar (I don’t do this, I sweeten with honey in cup)
½ tsp cinnamon 1 TBS instant vanilla pudding
½ tsp ginger ¼ tsp nutmeg
¼ tsp ground cloves ¼ tsp ground cardamom
1/8 tsp ground black pepper
Mix well. I blended mine today cause my cardamom was still seeds. J Store in a re-sealable container.
To Prepare: Use 3 TBS Chai Tea mix with 1 C boiling water. Stir well and serve. It isn’t bad for a mix and a dang site less expensive than buying a chai tea mix.
Dark, Rich Chocolate Cake Mix
1 C unbleached white flour 2/3 C whole wheat flour
1 ½ C sugar ¾ C unsweetened cocoa
¼ C dry buttermilk powder 2 tsp baking soda
1 tsp baking powder ½ tsp salt
1 TBS instant coffee crystals
If you are going to store this to use later, blend it in a blender. I store mine and put into plastic bags or re-sealable containers and label it with directions to prepare for baking.
To Prepare:
1 pkg of Dark Rich Chocolate Cake Mix
2 C water
½ C oil
2 med eggs
Mix all in bowl and beat with beater for about 2 minutes, or until smooth and lumps are gone. Turn batter into well oiled 9” x 13” cake pan. Bake at 350 degrees for about 35 – 40 minutes. I usually check at 30 min…. JUST in case. Cool and frost.
Ok… I know the last recipe isn’t coffee or tea, but it IS good. LOL
I found these recipes online, Hillbilly Housewife. There are lots more recipes if you want to go there and check it out.
http://hillbillyhousewife.com/recipeindex.htm