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Beef It Up

Blue Ribbon Chili Powder

Ciao! Italian Herbs

Chicken Salad Plus

Pork Power

Seed Explosion

Something's Fishy

Sometimes Coffee Spices

Tempting Potato Spice

Veggie Variety

Yankee Cajun Spices

Zesty Meatball

15-Spice Curry Powder

Recipes with Sometimes Coffee Spices

Spiced Pastry Cream

1 3/4 cups milk

3 teaspoons Sometimes Coffee Spices

1/3 cup granulated sugar

2 Tablespoons cornstarch

1/8 teaspoon salt

2 egg yolks, lightly beaten

2 teaspoons pure vanilla extract 

Bring the milk to a rolling boil in a medium saucepan over medium heat. Stir in the Coffee Spices; cover and steep for 30 minutes. Strain through a fine mesh strainer and set aside.

In another medium saucepan combine the sugar, cornstarch and salt. Place over medium heat and gradually add the spiced milk. Cook, stirring constantly, until mixture comes to a boil and begins to thicken. Continue to cook and stir for 1 minute. Slowly, while stirring, pour half of the milk mixture into the beaten egg yolks. Return pan to heat, stir the egg/milk mixture back in. Bring to a boil and cook, stirring, for 1 minute more. Remove from heat and stir in the vanilla. Transfer to a bowl, lay a sheet of plastic wrap over the surface of the pastry cream and cool to room temperature.

Makes about 2 cups flavored pastry cream.

This makes an incredible Boston Cream Pie.  Prepare a single layer of your favorite yellow cake; cool and split in half.  Sandwich the pastry cream between the layers and top with chocolate glaze. Store cake in refrigerator but bring to room temperature before serving.

To make a chocolate glaze:  Melt 2 ounces unsweetened or bittersweet baking chocolate with 3 Tablespoons of butter.  Stir in 1 cup sifted powdered sugar and 1 teaspoon vanilla extract.  Gradually add enough (a Tablespoon or two) hot water until the glaze is thick enough to spread over top of the cake. 

Hot or Cold Chai

                   1 Tablespoon Sometimes Coffee Spices

                2 cups water

                3 teaspoons tea leaves

                1/2 cup milk

                2 teaspoons turbinado sugar, or more to taste

Combine coffee spices with water in a saucepan. Bring to a boil; reduce heat and simmer, covered, for five minutes. Stir in tea leaves, simmer another minute. Stir in milk; simmer,  uncovered, for five minutes more. Strain through a fine mesh strainer or several layers of cheesecloth. Stir in sugar and serve. For an even spicier flavor, allow to cool then chill thoroughly and serve cold.  Makes about 2 1/2 cups tea. 

Pumpkin Cheesecake Bars

1/2 cup whole wheat flour

1 1/2 cups rolled oats (not instant)

1/2 cup brown sugar

pinch of salt

1/2 cup cold butter, sliced

1 cup finely chopped walnuts

16 ounces cream cheese, softened

1 cup granulated sugar

1 can (15 ounces) pumpkin puree

1 Tablespoon vanilla extract

1 Tablespoon Sometimes Coffee Spices, ground fine*

4 eggs

Preheat oven to 350 degrees. Lightly butter a 9x11-inch baking pan.

Combine flour, oats, brown sugar and salt in a medium bowl. Use your fingers to work in the butter until mixture resembles coarse crumbs. Stir in nuts. Set aside 1 1/2 cups of this mixture for the topping. Press remaining mixture into the bottom of the prepared pan. Bake 10 minutes. Cool 10 minutes.

Meanwhile, using an electric mixer, beat cream cheese with sugar until fluffy. Beat in pumpkin, ground spice blend and vanilla.  Add the eggs, one at a time, beating well after each addition. Spread the cream cheese mixture evenly over the baked crust. Sprinkle with reserved topping, pressing down lightly. Bake about an hour, or until a knife inserted into the center comes out clean.

Cool completely before cutting into bars. Best served chilled.

*To grind the spices, use a spice mill, coffee grinder, mortar and pestle or place on a towel and smash with a heavy skillet.

  

French Toast

3/4 cup milk

1 teaspoon Sometimes Coffee Spices

2 eggs

8 slices stale bread

Pancake syrup, for serving

Season the milk with the spices and allow to sit, in the refrigerator at least two hours or overnight.

Place a griddle or large skillet over medium heat. Coat with non-stick spray or add 2 teaspoons of butter, if desired.

In a shallow bowl, whisk together the seasoned milk and eggs.  Dip the bread slices into the milk mixture allowing it to coat both sides. Place on the hot griddle. Cook until well-browned, 3-5 minutes and turn to brown other side.  If necessary, keep warm in a slow oven as other bread slices are being cooked. 

Serve warm with pancake syrup.

Makes four servings.

Other ideas for Sometimes Coffee Spices

¨      Freeze any leftover coffee brewed with Sometimes Coffee Spices in an ice cube tray. Enjoy iced coffee without watering it down.

¨      Soak the spices in heavy cream overnight, strain and use to make spiced whipped cream.

¨      Add Sometimes Coffee Spices as you heat the milk for hot chocolate and then strain out before adding cocoa.

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A Pinch of Blends

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Lynden, WA 98264

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