Orangecinnamoninstantcoffeemix Recipes

Steps:

• Blend coffee and dry ingredients in a blender.
• Blend in flavoring and extracts.
• Scrape sides and blend 15 seconds more.
• Makes one 8-cup pot.
• Add sugar/sweetener and/or creamer as desired.
• To give as a gift: Place coffee mix in a filter. Place filter on a square of plastic wrap. Draw together with a ribbon.

Steps:

• Stud the strip of orange peel with whole cloves, 2 inches apart. In a copper saucepan, place the orange peel, cinnamon sticks, and both liqueurs. Warm them, then stick the end of the orange peel with a fork and hold it up over the pan. Light the liqueur on fire, then using a small ladle, pour the liqueur over the orange peel starting at the top. Let the liqueur drizzle down, spiraling down into the pan. Continue ladling for a few minutes. Douse the flame with a little coffee. Place the orange peel and cinnamon sticks on a side plate. Divide the liquid into 2 glasses, then top them off with more coffee. Garnish with whipped cream and the reserved cinnamon sticks.

Steps:

• Combine coffee liqueur and vodka in a coffee glass. Top off with coffee, float heavy cream on top, and serve hot.

Steps:

• For the fruit: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch square baking pan and another pan large enough for the fruit with cooking spray.
• Add the cinnamon sticks to the pan and nestle in the fruit, cut side up. In a small bowl, stir together the butter, syrup, orange zest and juice and vanilla extract and pour over the fruit.
• For the streusel: Mix together the brown sugar, flour, cinnamon, cocoa powder, salt and pecan pieces, if using, in a small bowl. Pour over the melted butter and rub the mixture together with your fingers until crumbly and well combined.
• For the cake: Use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars together until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and yogurt.
• Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the dry ingredients to the wet and stir just to combine.
• Spread a little less than half of the cake batter into the 9-inch pan. Scatter with half of the streusel mixture then carefully cover with the remaining cake batter. Sprinkle with the remaining streusel.
• Bake the cake and the fruit for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean and the fruit is cooked down and soft. Set aside to cool slightly or all the way to room temperature
• To serve, cut the cake into squares and serve topped with the roasted fruit.

Steps:

• Mix (More efficient if done in food processor but not necessary).
• Use 3 teaspoons per mug of boiling water.

Steps:

• Mix all ingredients together.
• Put in your tin or jar and label with instructions if giving as a gift.
• Use 1 teaspoon per cup of boiling water and steep 4 to 5 minutes.
• Garnish with orange peel.

Steps:

• Mix (This is more efficient if done in a food processor but it is not necessary).
• Use 3 teaspoons per mug of boiling water.

Steps:

• Cream butter and sugar.
• add eggs, vanilla and orange flavor and peel.
• Add dry ingredients mix til combined, just dont over mix.
• Form into 2 logs (the length of sheet pan) and place on parchment paper on sheet pan.
• Sprinkle with cinnamon /sugar mixture.
• Bake 350 degrees for 30 minutes.
• Remove let cool about 10 minutes.
• Cut into slices and place back on sheet pan.
• Bake 10 minutes and turn off oven (dont peek) they need to dry out.

Steps:

• In a mixing glass, add the cinnamon bark syrup, rum, bourbon and bitters. Fill with ice cubes and mix by holding the spoon like a pen and stirring clockwise. To serve, place a large ice cube into a glass and strain. Run the orange twist around the rim, add to the cocktail and serve.
• In a saucepan, combine equal parts sugar and water. Break up the cinnamon bark (sticks), add to the simple syrup mixture, and bring to a boil. Remove from heat, cool, and strain.