“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
**Pour vanilla, creme de`menthe and espresso over the coffee ice cubes.
Garnish with spearmint springs and add a green straw.
**We have Loose Peppermint in stock, $7.50 per bag.
“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 and baking powder into a large bowl.
Add the butter and blend until the mixture resembles a coarse meal. In a small
bowl, beat together the half-and-half and eggs. Stir the egg mixture into the flour
mixture until just combined. Add the nuts and raisins and stir until a dough forms.
2. Turn the dough out onto a lightly floured surface and pat the dough into a
1/3-inch thick rounds. Arrange the roads 2 ” apart on the prepared baking sheet.
Let stand for 20 minutes.
3. Preheat the oven to 400 degrees Fahrenheit.
4. Bake the scones for 15 to 20 minutes, until lightly golden.
Makes: 12 scones.
(Farmer’s Journal’s – Country Cookbook)
6 quinces, peeled and cored
2 Tblsp. honey
1/8 tsp. grated lemon peel
1 Tblsp. sugar
**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 moderate oven (350 degrees F.)
1-1/2 hours or until soft, basting occasionally. Serve with cream, plain or whipped. Makes 6 servings.
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.