Wednesday, September 7, 2016

, Coffee Time :Ready for the Fall Coffee blends.

Well, it is not Fall yet, however the weather is starting to turn. Folks are starting to think Fall and drinking those Fall blended Coffees.

I thought today I would share with you How I blend them. First of all, I bet you didn't know you could order the same coffee Syrups that those Coffee places use. I Order from Torani Direct. It is so good because if I order in the morning I get it the next day, no shipping cost. Most of all it is cheaper than buying that small bottle at the Grocery store. I will put I link below for you.

Now there are two Pumpkin syrups, Pumpkin Pie and Pumpkin Spice. Like them both. your just have to decide from your self. The spice has a little more spice kick. Pumpkin pie is milder, smoother taste.

We have a  Keurig Coffee maker also. I like it cause one cup is enough sometimes for me. The coffees we get are from the stores and online companies. we use several.

So, How do I make the Pumpkin Pie Coffee?  Okay, I use the Pumpkin pie syrup ( 2 pumps= 1 tablespoon),  Maple Glazed Pod from Angelino's Coffee ( online company) and set the Kuerig on 9.25 oz.  Brew. then add 1 tablespoon of Half n Half. stir, serve. That total carlerie count is 70!  that is a fraction of the calories from the coffee places! Plus you can enjoy it at your home.

The Cost per cup at home is about 60 cents, Compaired to 3+ dollars at the coffee shop. the keurig makes it so easy and fast. no standing in lines and waiting for it to be made.

I do go to the coffee shops once in a while. However I love having it at home more. So, there you go. If you have a Keurig and purchase Torani syrups, you to can enjoy a speciallty cup of coffee with out the guilt.

Torani Syrups

Wednesday, January 6, 2016

Buttermilk Biscuits from Auntie E's Kitchen

There are a view things I like to use to make life easier in the Kitchen. First thing is a *Pastry cloth or a thin cotton towel. I add flour to it rubbing it into the cloth. fold it by first the two ends meet in the center, then fold the opposite sides to the middle. then fold to cloth in half. put in a large Baggie and store until needed. Second thing is a Pastry cutter.  Third thing is Parchment Paper.
 the trick is not to over mix the dough. A Light touch does it.


Buttermilk Biscuits

2 cup flour
1 Tablespoon Baking Power
1 Teaspoon Baking soda
1/2 teaspoon Salt
1 Tablespoon Sugar
4 Tablespoon Crisco Butter flavored Shortening
10 oz Buttermilk

 Sift together the first 5 ingredients,
Cut in the Shortening, using a cutting  in tool or two knives ( using a scissor action)
Stir in Buttermilk til  flour is blended, do not over mix.
Turn out on a floured surface ( I use a kneading cloth )
 rolls out into a 1/2 inch circle
Cut with a 2.5 inch round cutter. ( hint in order to not re-roll the dough, use a method of  tucking the cut edges in to make a round piece, by doing this you will never have to rework the dough. Which causes the biscuits to turn out flat and tough)

Place on a Parchment paper lined Cookie sheet or Jelly roll pan.
Bake at 375 for 12 minutes, or until lightly brown tops and bottoms.

Recipe copyright 2016 by "Auntie E Cookbook/M Dubros"

* the link shows you how to make one and use it.

Wednesday, December 2, 2015

Auntie E's Easy Pumpkin Spice Bundt Cake.

This is a super easy recipe  I created. It was early morning and I wanted something sweet for Breakfast. Being it is the holiday time,  Pumpkin Spice is the in thing. Latte's and muffins are all the rage in the coffee shop and Bakery. So, here is an easy Pumpkin Spice Bundt Cake. It takes about 10 minutes to prepare and 60 to cook.

Auntie E's Easy Pumpkin Spice Bundt Cake.

Mix together,

2 1/2 cups of Flour
2 1/4 cups Sugar
1/4 teaspoon each of Ground ginger, Ground Cloves and Ground Allspice.
1 teaspoon  Ground Cinnamon
3/4 teaspoon of Ground Nutmeg.
1 1/2 teaspoon Baking Soda.
1 1/4 teaspoon of Salt.
 Set aside.

In a mixer add:

3/4 cups Crisco liquid vegetable oil.
1/2 cup Half and Half.
15oz  of Puree Pumpkin.
3 Large eggs.
1/2 Tablespoon of Silver Cloud Estates Butter, Natural flavor blend ( sugar free)*
1/2 Tablespoon of Silver cloud EstatesPumpkin Pie Natural Flavor (sugar free)*

Blend on medium until well blended,
Add the Flour Mixture and blend until smooth.

PreHeat oven to 350 Fahrenhiet,  lightly Grease and flour a bundt pan, Pour the  mixture into the pan and bake in preheated over for 60 to 70  minutes. until a cake tester comes out clean.
Once out of oven let cool 15 minutes, put serving tray on top and invert.

* I use the Silver Cloud Estates brand. There are Sugar and Gluten free and I find the flavors do well in baking. You can get these through their site ( as link in the recipe) or on  Amazon. some Cake supply places carry the brand also.

copyright 2015 by "Auntie E Cookbook/M Dubros"