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Coffee Lovers: Here's Something Just For You From Someone Who's House, Clothes, Kitchen, and Cats All Smell Like Coffee (So, yeah, you can pretty much trust my coffee knowledge..)
Below are some AMAZING Recipes featuring the
Toddy Coffee and Toddy's Cold Brewed Coffee Maker (Buttermilk Press gives a wholehearted 100 percent recommendation for this amazing coffee system. Click the link to learn more. Simply put: You have to try this coffee!):
Cappuccino - cold brew espresso coffee beans in your Toddy- coarse grind
1. Steam 3 ounces of espresso concentrate (brewed from your Toddy) in a stainless pitcher until 185 degrees
2. Pour espresso (steamed concentrate) into your cappuccino cup
3. Froth 6 ounces of 2% milk (185) and quickly dump on top of espresso in cup
4. Sprinkle with cinnamon
If you don't have a steamer you can heat in the microwave! Be careful not to boil!
Latté - cold brew espresso coffee beans in your Toddy- coarse grind
1. Steam 8 ounces of 2% milk (185 degrees) in a stainless pitcher
2. Pour steamed milk into your cappuccino cup
3. Steam 3 ounces of espresso concentrate (brewed from your Toddy Maker) in stainless pitcher until 185 degrees
4. Pour steamed espresso in the middle of the steamed milk. Pour so that there is a little dot of espresso in the middle of the steamed milk. Sprinkle with cinnamon.
If you don't have a steamer you can heat in the microwave! Be careful not to boil!
Iced Cappuccino - cold brew your favorite coffee beans in your Toddy
1. Mix 2 ounces coffee concentrate with 6 ounces 2% milk
2. Add 1\8 teaspoon vanilla
3. Pour over ice and add sweetener to your liking
Toddy Frappé - cold brew your favorite coffee beans in your Toddy
1. In a blender, add ˝ cup coffee concentrate, and ˝ cup 2% milk
2. Then add 1/2 cup of ice, and 3 large scoops of vanilla ice cream.
3. Blend until smooth and pour into glass
4. Top with whip cream and chocolate shavings.
A Few Favorite Recipes:
White Fudge With Walnuts:
2 cups sugar
1/2 cup sour cream
1/3 cup light corn syrup
2 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla extract
1 and 1/4 cups coarsely chopped walnuts
Combine first five ingredients in heavy 2 quart saucepan. Bring to boil over low heat, stirring until sugar dissolves.
Boil (without stirring) over medium heat until the candy thermometer reaches 236° (or until you've reached the "soft-ball" stage).
Remove from heat. Allow to stand for 15 minutes. (Do not stir!)
Add vanilla. Beat for 10 minutes - or until mixture begins to lose its "gloss". Stir in walnuts.
Pour into greased 8" square pan immediately. Cool. Cut into squares.
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Buttermilk Biscuits:
4 cups All-Purpose flour
2 Tbs. baking powder
1 tsp. salt
1 Tbs. sugar plus 1/4 tsp.
Two-thirds cup margarine (softened)
1-1/2 cup buttermilk
1/4 cup margarine (melted)
Combine dry ingredients. Cut in (with a pastry blender or two knives, working in a criss-cross manner) two-thirds cup softened margarine until mixture resembles coarse meal. Add the buttermilk, stir until moistened.
Turn dough onto a lightly floured surface; knead lightly about 5 times. (Don't overhandle the dough - overhandling is as disasterous as unhandling!) Roll dough to 3/4" and cut with a biscuit cutter.
Place biscuits on a lightly greased baking sheet. Brush tops with melted margarine (this will give them a golden brown appearance when cooked).
Bake at 450 degrees for 15 minutes.
Yield: 15 biscuits (if biscuit cutter is 2-3/4")
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Printable Version]
