Café Frappé

There is a local coffee shop that makes the most awesome frozen coffee drinks.  If I lived in town I'd have one every day.  I'd also be broke.  I found an espresso machine at a second hand store for $5.38.  I thought for that price I'd give it a whirl! I do still stop by the coffee shop for a drink now and then.  She does a really good job!

Café Frappé

2 espressos (uses 1/2 cup water and 2 Tablespoons coffee ground, espresso style)*

2 Tablespoons coffee syrup (any flavor you like or mix and match a couple)

2 Tablespoons powdered sugar

1/4 to 1/3 cup half and half (I use milk)

1-3/4 to 2 cups crushed ice (changes the thickness)

chocolate or caramel syrup (optional)

whipped cream (optional)

Blend all but the chocolate or caramel syrups and whipped cream.  If using syrup drizzle on the inside of your glass.  Pour in drink and either top with whipped cream or drizzle on more syrup. 

Feel free to use more or less of any of the ingredients (except the espresso) to change it up the way you like it. 

*It won't be quite the same but you can use a regular coffee pot with the same measures above and double up on your filter to make your "espresso." 

Fluffy Biscuits

Tender and flaky.  Easy to make, hard to resist!  Freezer friendly so make extra for quick breakfasts!

Fluffy Biscuits                                                                                     Printable Recipe

2 cups flour

1/2 Tablespoon sugar

1/2 teaspoon salt

1 Tablespoon baking powder

1/3 cup shortening

1 cup milk

In a medium bowl mix together the dry ingredients. 

 Cut shortening into the flour mixture until it resembles coarse crumbs. 

 Stir in milk be only just enough until the flour just mixes in. (I did not use quite all of my milk the first time before it had enough to turn out.)

Dump out onto a floured surface.  Sprinkle a little flour on top. Gently pat dough out to 1 inch thick.

Cut biscuits with a 2-1/2 - 3 inch cutter. When I was growing up my mom used a plastic glass dipped in flour as her cutter. You can put the scraps together for another biscuit but it won't look the same.  The more you play with the dough the more dense and funny looking your biscuits will be. 

Place 2 inches apart on ungreased cookie sheet. Bake at 425 degrees for 12-14 minutes or until golden brown.

Slice and serve with butter and honey.  Would be great smothered with sausage gravy or use with vegetable beef and biscuit casserole. 

If you'd like to use your biscuits as a morning breakfast or other sandwich press your dough into 1/2" thickness.  Cut, then lightly dampen one biscuit top and lay the other top of it. Bake as usual.  It is much easier to separate for sandwiches.

Washington County Reserve Champion in Breads/No Yeast

2014

"Freezer Friendly" Party

I had such a great turn out for recipes for this party celebrating 2000 likes for me on Facebook. Here they are, all in one place for everyone to find easily!