Autumn Harvest Coffee Recipes

Steps:

• 1. Place all ingredients in medium saucepan on stove top or in a small (2 qt.) crockpot. Set to a very low simmer. Add water as it evaporates to prevent scorching. At the end of the day, simply place in fridge until morning. ( I prefer the 2 qt. crockpot. They are very inexpensive to pick up at your favorite discount store.)
• 2. Please feel free to make this your own blend. You can also add fresh cranberries, apple slices, star anise... almost anything. I have a friend who adds a small sprig of evergreen or pine, although I've never tried this. (Use an old pot or a crockpot just for potpourri use if using pine.)

Steps:

• Add syrup and half and half to hot coffee and stir.
• Top with whipped cream.
• Drizzle caramel syrup on top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
• In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.