Buttered Rum Coffee

1/3 cup ground coffee
1/4 teaspoon freshly ground nutmeg
1-1/4 teaspoon rum extract
1/8 teaspoon liquid butter flavoring

Place coffee and nutmeg in a blender of food processor fitted with a steel blade. In a cup, combine the remaining ingredients. With processor running, add flavorings. Stop
processor and scrape sides of container with a spatula. Process 10 seconds longer. Store in refrigerator until ready to use.

www.absolutelycooking.com

2-1/2 teaspoons active dry yeast
1 cup whole wheat flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons honey
1-1/2 tablespoons vegetable oil
1-1/2 cups buttermilk, at room temperature

1/2 cup onions, diced
1/2 cup celery, diced
1/2 cup green pepper, diced*
2 cloves minced garlic
3 tablespoons butter
3- 4 tablespoons all-purpose flour*
2-1/2 cups chicken broth*
5 cups milk
1 cup half & half cream*
1 cup creamy peanut butter
2 tablespoons tomato paste*
3 tablespoons soy sauce
Chopped peanuts for garnish

Saute onions, celery, green pepper and garlic in the butter until onions are translucent. Add flour and cook for 2 to 3 minutes, until you have a light roux. Stir in chicken broth (or water). Add milk and cream slowly. Bring to a boil. Add peanut butter, tomato paste (optional) and soy sauce. Reduce heat and simmer approximately 15 minutes. Serve hot with chopped peanuts for garnish.

Richard M. Bailly
www-2.cs.cmu.edu/~mjw/recipes/soup/peanut/
peanut-butter-soup.html

*You can use fewer peppers if you are not a pepper fan. The amount of flour you use is to the consistency you like and the chicken broth can be substituted with water. The amount of cream is also a matter of taste to the richness of the soup. Finally, if you prefer more of a chowder style soup, leave  out the tomato paste.

Lemon Prune Breakfast Bread

2 large eggs
2 tablespoons cold coffee
3/4 cup granulated sugar
5 tablespoons butter, room temperature
1 tablespoon lemon peel, grated
1 cup dairy sour cream
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/4 cups pitted dried prunes, diced

In large bowl, beat eggs, coffee, sugar, butter and lemon peel. Stir in sour cream. In a separate bowl, stir together dry ingredients. Add to sour cream mixture and beat until well blended. Stir in diced prunes. Scrape batter into a greased and lightly floured 4-1/2 x 8-1/2 inch metal loaf pan. Shake pan gently to smooth out top of batter. Bake at 325° until sides begin to pull away from pan and toothpick inserted in the center comes out clean, about 75 to 90 minutes. Let cool in pan 10 to 15 minutes, then turn out onto rack to finish cooling. Eat warm, at room temperature or toasted.

www.almanac.com/recipes

Alpine Cafe

2 tablespoons instant coffee
2 tablespoons brown sugar
1 tablespoon vanilla extract
1 teaspoon water
1-1/2 cups boiling water

Split coffee and vanilla between 2 mugs. Dissolve the sugar in 1 teaspoon water and mix into the larger portion of hot water. Heat in a saucepan to boiling. Then pour into the two mugs. Stir well and serve.

www.coffeetea.com/library/recipes/
blrec_alpinecafe.html

1/2 cup refried beans
1/4 cup salsa, divided
2 eggs
2 tablespoons water
2 tablespoons cheddar cheese, shredded

In small saucepan over low heat, stir together beans and 2 tablespoons of the salsa. Heat and stir thoroughly. In small bowl, beat together eggs and water. Coat a 7 to 10-inch skillet with cooking spray. Heat over medium-high heat. Pour in egg mixture. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface. Cook until top is thickened and no visible liquid egg remains. Spread hot bean mixture down center of omelet. Sprinkle with cheese. With pancake turner, fold sides of omelet over beans and cheese. Slide onto plate and pour remaining salsa on top. 

www.ohiopoultry.org/recipes_e_ranchero

6 ounces hot tea
2 ounces amaretto
Whipped cream, chilled

Pour hot tea into a pousse-cafe glass, using a spoon in glass to prevent cracking. Add amaretto, but do not stir. Top with chilled whipped cream and serve.

www.farsinet.com/hottea/recipes.html

Almond Tea

4 tea bags (your preference)
1/2 teaspoon lemon zest, finely grated
4 cups boiling water
1/2 cup sugar
2 tablespoons lemon juice
1 teaspoon almond extract
1/4 teaspoon vanilla

Steep tea and lemon rind in water for about 5 minutes. Stir in sugar, lemon juice, almond and vanilla. Serve hot.

www.tealand.com/recipes.html

1/3 cup nut butter*
1/3 cup soy milk
2 tablespoons canola oil
1 teaspoon vanilla
1 cup Sucanat (or cane sugar)
1 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup oatmeal
1/2 cup no-dairy chocolate chips
1/2 cup walnuts (or other nuts), chopped

Mix together nut butter, soy milk, canola oil, vanilla and sugar. Add remaining ingredients and mix. Drop by teaspoons onto baking sheet. Bake at 425° for 8 minutes or until done.

Mary
www.vegfamily.com/vegan-recipes/desserts/
oatmeal-nut-butter-cookies.html

*Peanut butter, cashew butter, whatever you like!

Taco Soup

1 pound ground turkey or lean ground beef
1 onion, chopped
1 small package Hidden Valley Ranch dressing  mix
1 package taco seasoning mix
16 ounces white kidney beans
16 ounces pinto beans
16 ounces corn
16 ounces stewed Mexican tomatoes
16 ounces stewed tomatoes

Brown meat with onion. Drain excess fat. Add all other ingredients, simmer to blend flavors. If you like it soupy, add water.

www.worldfamousrecipes.com/soup-recipes.html

Alabama Farmers Cooperative, Inc.
Attn: Cooperative Kitchen
PO Box 2227  ·  Decatur, AL 35609-2227
Phone: 256-353-6843   ·  Fax: 256-350-1770
jima@ alafarm.com    ext: 605
joyceb@alafarm.com   ext: 618