“Vanilla Mint” – “Coffee Cafe” by Sherri Johns 30 ml (1/2 oz) Vanilla 7.5 ml (1/4 oz.) creme de` menthe 60 ml (1 oz.) espresso or toddy coffee Coffee ice cubes Spearmint springs **Pour vanilla, creme de`menthe and espresso over the coffee ice cubes. Garnish with spearmint springs and add a green straw. **We have… Read More “Vanilla Mint”
“Raisin and Nut Scones” – “Victoria Pleasures of Tea” by Kim Waller and Nancy Lindemeyer 2 cups all-purpose flour 1/4 cup sugar 4 teaspoons cold unsalted butter, cut into bits 1/4 cup half-and-half 2 large eggs, lightly beaten 1/2 cup chopped mixed nuts 1/4 cup dark raisins 1. Butter a baking sheet. Sift the flour, sugar… Read More “Raisin and Nut Scones”
“Honey-Baked Quince” (Farmer’s Journal’s – Country Cookbook) 6 quinces, peeled and cored 2 Tblsp. honey 1/8 tsp. grated lemon peel 1 Tblsp. sugar Water Cream **Place quince in shallow baking dish. Fill each with honey with lemon peel added. Sprinkle with sugar. Add water to cover bottom of pan. **Bake in… Read More “Honey Baked Quince”
Christmas Nog 5 eggs 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup white sugar 2 cups milk pinch of salt ** Optional Rum Put into blender: ~~~~~~~~~~~~~~~~ Crack open your eggs, blend in blender. Add spices, sugar, salt and milk then blend. Blend all ingredients into blender, chill and serve.