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COFFEE AND A TIP
COFFEE AND A TIP One of the challenges of multi-career marriages is allotting time for the family and for each other. Some years ago, Sherry and I began to realize this and decided to take steps to insure “our time” every day. So, we began going to...
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The espresso coffee maker is a unique coffee-making machine. It specializes in serving just the perfect cup of rich, creamy and frothy Italian coffee drink named espresso that is just so irresistible! The brewing technique implemented to make...
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Many gallstones studies over the last twenty years have hinted at a relationship between consuming caffeinated coffee and a reduced risk of these issues, including cirrhosis of the liver, colorectal cancer, and gastrointestinal health. The...
Organic Coffee: Pick Me up Naturally
If you are at all aware of health and environmental issues, organic coffee is a product that should be interesting to you.
Do you like to wake up in the morning, feel the sun's rays on your face and savor the rich aroma of your favorite drink...
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Coffee Jelly
Note: Makes 4 servings, Total Carbohydrates: 8
Ingredients:
2 Tbsp. water
2 1/2 tsp. gelatin
1 1/2 cups water
1 1/2 tsp. liquid sweetener
1 Tbsp. Splenda
1/2 cup brewed espresso
1/2 cup whipping cream
Optional whipped cream and whole coffee beans for garnishing
Place the 2 Tbsp. water in a small bowl and sprinkle the gelatin over the surface. Let stand until the gelatin softens. Heat 1/2 cup of the 1 1/2 cups water in a small saucepan. Do not let it boil. Add the gelatin and stir until it dissolves. Add the sweetener, Splenda, remaining water and espresso. Stir well. Measure out 3/4 cup of the espresso mixture into a
small bowl. Add the cream to the remaining mixture. Stir well and pour into 4 small dessert dishes. Place both mixtures into the fridge to chill for at least 4 hours.
Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile onto the jelly in the dishes. Garnish with more whipped cream if you like and a coffee bean or two.
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Source: www.isnare.com
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