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Coffee : Poison or Health Elixir?
---------------------------------------------------------- Permission is granted for the below article to forward, reprint, distribute, use for ezine, newsletter, website, offer as free bonus or part of a product for sale as long as no changes are...
HOME BASED COFFEE FRANCHISE
Would you switch drinking coffee if it was a brand with only 8 mgs of caffeine per cup? What if this coffee was NOT DECAFFEINATED? Would you miss those chemicals in decaf? Are you drinking regular store bought coffee with 100 to 150 mgs of caffeine...
How to Make Restaurant Quality Coffee At Home
Have you ever wondered how restaurants get their coffee to taste so good?
First of all, restaurants are in the business of pampering you so they devote much more time to the perfection of a good cup of coffee. Sometimes I'll remember a...
Kenya Coffee History
In Kenya coffee production dates back several hundred years. Coffee was originally discovered in Ethiopia, Kenya’s neighbor to the north. Unfortunately, just as in other coffee growing regions of the world, the coffee trade in Kenya triggered heated...
Nicaragua Coffee History
In Nicaragua coffee cultivation began early but it did not dominate the economy as in Guatemala and El Salvador. Coffee cultivation began in the lands in the southern uplands in earnest in the 1860’s where the transition from other commercial...
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Dessert - Cognac Coffee with Sesame Wafers
Cognac Coffee
1 Pot Strong Coffee or 1 shot espresso per person
Cognac, ¼ Cup per cup of coffee
Ground Cardamom, ¼ tsp per cup of coffee
Ground Cinnamon, ¼ tsp per cup of coffee
1 Cup Heavy Cream
¼ Cup Confectioner's Sugar
1 tsp Vanilla Extract
Whip heavy cream until soft peaks form, and then add in the
confectioner's sugar and vanilla. Continue whipping until stiff
peaks form.
Pour one cup of strong coffee or espresso for each person; add
to each cup ¼ cup Cognac, ¼ tsp. ground cardamom, and ¼ tsp.
ground cinnamon. Top each cup of coffee with whipped cream and
serve with cooled Sesame Wafers.
Sesame Wafers
¾ Cup Softened Butter
1½ Cups firmly packed, light brown sugar
1 tsp. Vanilla
1 Egg
1 Cup Toasted Sesame Seeds (seeds can be toasted in a 350° oven
for 15-20 minutes)
1¼ Cup Flour, sifted*
¼ tsp. Baking Powder
¼ tsp. Salt
Cream together butter and sugar. Add vanilla and egg, beat
until well blended. Stir in
sesame seeds.
In a separate bowl sift* together flour, baking powder and salt;
stir into the cream mixture. Drop by teaspoonfuls 2 inches apart
onto greased cookie sheet.
Bake at 375° for about 5 to 6 minutes. The cookies should be
lightly browned around the edges and crispy. Cool immediately on
wire racks.
The sesame wafers can be drizzled or dipped in melted dark
chocolate for an added richness.
*Sifting the flour is not a required step. I usually do not sift
my flour unless it is old most flour today produces good results
without sifting. I included this step because it will yield a
finer texture if you sift your flour.
About the author:
Shauna Hanus is a gourmet cook who has launched the Recipe of
the Month Club. The Recipe of the Month Club is the perfect gift
for all the people on your list who love to cook. With the
Recipe of the Month Club you can give 3, 6 or 12 months of new
and exciting gourmet recipes as a gift for Christmas, Hanukah or
birthdays to all the cook-aholics in your life. Find out more at
http://www.cookbookaddict.com
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