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Thread: Coffee Extract

  1. #1
    Melba's Jammin' Guest

    Default Coffee Extract

    Lynne Rosetto Kasper mentioned it on The Splendid Table yesterday.
    She's a fan. Combine 1# ground coffee and 10-11 cups of cold water.
    Let it sit on the counter overnight and next day, strain it and reserve
    the liquid. Toss the grounds. :-) Add hot water to some to make a cup
    of coffee. She says it's great where good coffee flavor is desired.
    Not bitter, say she, because there's no heat involved in producing the
    extract.

    I used half a pound of Folger's (keep your smarmy remarks to yourself,
    eh?) ground coffee (French roast style) and 5 cups of water and did as
    she said.

    I just made a cuppa by putting 1/3 cup of the extract in a cup and
    filled it with hot water from my Keurig coffee brewer (shaddap). I
    think it was pretty strong and I had to bump up my usual amount of
    chocolate syrup and amaretto-flavor Coffeemate. Shoot me. It's pretty
    danged tasty. Next time I'll try 1/4 cup of extract.

    We now return you to our regular scheduled programming; I'm making
    apricot butter and need to tend it. Eat your hearts out ő this stuff is
    especially delicious.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - good news 4-6-2009
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

  2. #2
    Vesper Guest

    Default Re: Coffee Extract

    On Sun, 28 Jun 2009 14:51:42 -0500, Melba's Jammin'
    <[email protected]> wrote:

    >Lynne Rosetto Kasper mentioned it on The Splendid Table yesterday.
    >She's a fan. Combine 1# ground coffee and 10-11 cups of cold water.
    >Let it sit on the counter overnight and next day, strain it and reserve
    >the liquid. Toss the grounds. :-) Add hot water to some to make a cup
    >of coffee. She says it's great where good coffee flavor is desired.
    >Not bitter, say she, because there's no heat involved in producing the
    >extract.
    >
    >I used half a pound of Folger's (keep your smarmy remarks to yourself,
    >eh?) ground coffee (French roast style) and 5 cups of water and did as
    >she said.
    >
    >I just made a cuppa by putting 1/3 cup of the extract in a cup and
    >filled it with hot water from my Keurig coffee brewer (shaddap). I
    >think it was pretty strong and I had to bump up my usual amount of
    >chocolate syrup and amaretto-flavor Coffeemate. Shoot me. It's pretty
    >danged tasty. Next time I'll try 1/4 cup of extract.
    >
    >We now return you to our regular scheduled programming; I'm making
    >apricot butter and need to tend it. Eat your hearts out ő this stuff is
    >especially delicious.


    You are one of the reasons I am coming to love this group. Thanks for
    the extract idea.

    V

  3. #3
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: Coffee Extract

    On Jun 28, 2:51┬*pm, Melba's Jammin' <barbschal...@earthlink.net>
    wrote:
    > Lynne Rosetto Kasper mentioned it on The Splendid Table yesterday. ┬*
    > She's a fan. ┬*Combine 1# ground coffee and 10-11 cups of cold water.┬*
    > Let it sit on the counter overnight and next day, strain it and reserve
    > the liquid. ┬*Toss the grounds. ┬*:-) ┬*Add hot water to someto make a cup
    > of coffee. ┬*She says it's great where good coffee flavor is desired.┬*
    > Not bitter, say she, because there's no heat involved in producing the
    > extract.
    >
    > I used half a pound of Folger's (keep your smarmy remarks to yourself,
    > eh?) ground coffee (French roast style) and 5 cups of water and did as
    > she said. ┬*
    >
    > I just made a cuppa by putting 1/3 cup of the extract in a cup and
    > filled it with hot water from my Keurig coffee brewer (shaddap). ┬*I
    > think it was pretty strong and I had to bump up my usual amount of
    > chocolate syrup and amaretto-flavor Coffeemate. ┬* Shoot me. ┬*It's pretty
    > danged tasty. ┬* Next time I'll try 1/4 cup of extract.


    I heard that show too. You can't possibly expect *me* not to comment
    on Folger's+Coffeemate. The only good thing I have to say is that at
    least you're not polluting *decent* coffee with White trash Coffeemate
    products. The whole business is is worse with you, because you know
    better.
    I know the reply to, "Life is too short to eat crappy foods like
    Goddamned Coffemate," is, life is too short to care about the opinion
    of some freakin' food snob, but jeez, Barb, I have the decency to keep
    my food slumming to myself.
    >
    > We now return you to our regular scheduled programming; I'm making
    > apricot butter and need to tend it. ┬*Eat your hearts out ÔÇ╣ this stuff is
    > especially delicious.


    I'd bet it is. The very other end of the spectrum from Coffeemated
    Folger's.

    I've been thinking of trying it with a lower end Sumatra (Java
    Delight), which is what we usually buy.
    http://www.supervalu-storebrands.com/brands.asp

    They have lots of stores, perhaps one in your locale:
    http://www.supervalu.com/sv-webapp/retail/retail.jsp

    I use it to make cafe au lait, with a dash of half&half. You could
    add http://www.disaronno.com/

    Used as a flavoring, I'd bet it's not much more expensive than the
    horrific CoffeeMate product, which is chockfull of transfats and HFCS.

    > --
    > -Barb


    --Bryan

  4. #4
    Melba's Jammin' Guest

    Default Re: Coffee Extract

    In article
    <[email protected]>,
    Bobo Bonobo┬« <[email protected]> wrote:
    > I heard that show too. You can't possibly expect *me* not to comment
    > on Folger's+Coffeemate.
    > --Bryan


    Hope springs eternal.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - good news 4-6-2009
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

  5. #5
    Melba's Jammin' Guest

    Default Re: Coffee Extract

    In article <[email protected]>,
    Vesper <[email protected]> wrote:
    > You are one of the reasons I am coming to love this group. Thanks for
    > the extract idea.
    >
    > V


    Thank you; you're very kind.

    Maybe 35 years ago my dead niece had some fancy gizmo for doing the
    selfsame thing. This requires no equipment other than a good-size jar.
    The one I used was, I'm guessing, about 1-1/2 to 2 quarts capacity.
    Straining it was kind of a pain in that I had to do it in a few steps.

    I'm thinking that next time (I'm pretty sure there will be a next time)
    I'll pour it through a fine-mesh strainer before filtering through a
    coffee filter or three.

    The quantities I used produced about a pint of extract; the coffee
    grounds really soaked up the water. Give it a try. Heck, there's no
    reason you couldn't reduce the proportions even more.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - good news 4-6-2009
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

  6. #6
    Melba's Jammin' Guest

    Default Re: Coffee Extract

    In article
    <[email protected]>,
    Bobo Bonobo┬« <[email protected]> wrote:

    > Used as a flavoring, I'd bet it's not much more expensive than the
    > horrific CoffeeMate product, which is chockfull of transfats and HFCS.
    >
    > --Bryan


    It's got lots of -ides, -ates, and -oses but seems devoid of HCFS and
    transfats. Bite me.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - good news 4-6-2009
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

  7. #7
    Melba's Jammin' Guest

    Default Re: Coffee Extract

    In article
    <[email protected]>,
    Bobo Bonobo┬« <[email protected]> wrote:

    > I know the reply to, "Life is too short to eat crappy foods like
    > Goddamned Coffemate," is, life is too short to care about the opinion
    > of some freakin' food snob, but jeez, Barb, I have the decency to keep
    > my food slumming to myself.


    > --Bryan


    Bully for you. If that provides you your air of superiority, then I'm
    happy to help. Bite me.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - good news 4-6-2009
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

  8. #8
    Vesper Guest

    Default Re: Coffee Extract

    On Sun, 28 Jun 2009 17:23:52 -0500, Melba's Jammin'
    <[email protected]> wrote:

    >In article <[email protected]>,
    > Vesper <[email protected]> wrote:
    >> You are one of the reasons I am coming to love this group. Thanks for
    >> the extract idea.
    >>
    >> V

    >
    >Thank you; you're very kind.
    >
    >Maybe 35 years ago my dead niece had some fancy gizmo for doing the
    >selfsame thing. This requires no equipment other than a good-size jar.
    >The one I used was, I'm guessing, about 1-1/2 to 2 quarts capacity.
    >Straining it was kind of a pain in that I had to do it in a few steps.
    >
    >I'm thinking that next time (I'm pretty sure there will be a next time)
    >I'll pour it through a fine-mesh strainer before filtering through a
    >coffee filter or three.
    >
    >The quantities I used produced about a pint of extract; the coffee
    >grounds really soaked up the water. Give it a try. Heck, there's no
    >reason you couldn't reduce the proportions even more.


    Thanks again.

    V

  9. #9
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: Coffee Extract

    On Jun 28, 5:38*pm, Melba's Jammin' <barbschal...@earthlink.net>
    wrote:
    > In article
    > <e28528e0-236d-416b-9fb8-023f5d9aa...@r37g2000yqd.googlegroups.com>,
    > *Bobo Bonobo« <CLASS...@BRICK.NET> wrote:
    >
    > > Used as a flavoring, I'd bet it's not much more expensive than the
    > > horrific CoffeeMate product, which is chockfull of transfats and HFCS.

    >
    > > --Bryan

    >
    > It's got lots of -ides, -ates, and -oses but seems devoid of HCFS and
    > transfats. * *


    If so, that's a new thing. Often, they use a serving size that gets
    the transfats to <0.5%, which means they can legally say zero. Does
    it no longer have "partially hydrogenated..."?
    http://www.coffee-mate.com/products/AmarettoLiquid.aspx

    Of course not. It's the third ingredient, and instead of HFCS, it has
    sugar, which is OK, as is HFCS really, but adding half&half with a
    dash of DiSaranno to your coffee instead of that CoffeeMate product is
    like using real cheese instead of cheese substitute on a pizza, or
    pureed real cherries instead of artificially flavored cherry Kool-Aid
    as an ice cream topping.

    > Bite me.


    I think that the slang term you used translates as, "Perform
    cunnilingus on me." Did you really mean that? Some mother superior
    you are! Can you say, "Nunsploitation film?"

    > --
    > -Barb


    --Bryan

  10. #10
    gloria.p Guest

    Default Re: Coffee Extract

    Melba's Jammin' wrote:
    > Lynne Rosetto Kasper mentioned it on The Splendid Table yesterday.
    > She's a fan. Combine 1# ground coffee and 10-11 cups of cold water.
    > Let it sit on the counter overnight and next day, strain it and reserve
    > the liquid. Toss the grounds. :-) Add hot water to some to make a cup
    > of coffee. She says it's great where good coffee flavor is desired.
    > Not bitter, say she, because there's no heat involved in producing the
    > extract.
    >


    Gonna try that!


    >
    > We now return you to our regular scheduled programming; I'm making
    > apricot butter and need to tend it. Eat your hearts out ő this stuff is
    > especially delicious.



    OK, what kinds booze did you put in it? (I've used Peach Schnapps.
    Prefer it plain or with finely grated orange zest.)

    gloria p

  11. #11
    Bob Muncie Guest

    Default Re: Coffee Extract

    gloria.p wrote:
    > Melba's Jammin' wrote:
    >> Lynne Rosetto Kasper mentioned it on The Splendid Table yesterday.
    >> She's a fan. Combine 1# ground coffee and 10-11 cups of cold water.
    >> Let it sit on the counter overnight and next day, strain it and
    >> reserve the liquid. Toss the grounds. :-) Add hot water to some to
    >> make a cup of coffee. She says it's great where good coffee flavor is
    >> desired. Not bitter, say she, because there's no heat involved in
    >> producing the extract.
    >>

    >
    > Gonna try that!
    >
    >
    >>
    >> We now return you to our regular scheduled programming; I'm making
    >> apricot butter and need to tend it. Eat your hearts out ő this stuff
    >> is especially delicious.

    >
    >
    > OK, what kinds booze did you put in it? (I've used Peach Schnapps.
    > Prefer it plain or with finely grated orange zest.)
    >
    > gloria p



    I'm just curious about who would waste an entire lb of coffee on this
    experiment, and if indeed you liked the result, would you continue to
    make it on a regular basis?

    Bob

  12. #12
    Tracy Guest

    Default Re: Coffee Extract

    Melba's Jammin' wrote:
    > Lynne Rosetto Kasper mentioned it on The Splendid Table yesterday.
    > She's a fan. Combine 1# ground coffee and 10-11 cups of cold water.
    > Let it sit on the counter overnight and next day, strain it and reserve
    > the liquid. Toss the grounds. :-) Add hot water to some to make a cup
    > of coffee. She says it's great where good coffee flavor is desired.
    > Not bitter, say she, because there's no heat involved in producing the
    > extract.
    >
    > I used half a pound of Folger's (keep your smarmy remarks to yourself,
    > eh?) ground coffee (French roast style) and 5 cups of water and did as
    > she said.
    >
    > I just made a cuppa by putting 1/3 cup of the extract in a cup and
    > filled it with hot water from my Keurig coffee brewer (shaddap). I
    > think it was pretty strong and I had to bump up my usual amount of
    > chocolate syrup and amaretto-flavor Coffeemate. Shoot me. It's pretty
    > danged tasty. Next time I'll try 1/4 cup of extract.
    >
    > We now return you to our regular scheduled programming; I'm making
    > apricot butter and need to tend it. Eat your hearts out ő this stuff is
    > especially delicious.


    Since I just kissed my coffee maker goodbye, I just might have to try
    this. I bet it would work for iced coffee too.

    Thanks.
    Tracy

  13. #13
    Melba's Jammin' Guest

    Default Apricot butter, was Re: Coffee Extract

    In article <h28u2q$9ce$[email protected]>,
    "gloria.p" <[email protected]> wrote:

    > Melba's Jammin' wrote:
    > > We now return you to our regular scheduled programming; I'm making
    > > apricot butter and need to tend it. Eat your hearts out đ this stuff is
    > > especially delicious.

    >
    >
    > OK, what kinds booze did you put in it? (I've used Peach Schnapps.
    > Prefer it plain or with finely grated orange zest.)
    >
    > gloria p


    This has two ingredients: Apricots and sugar. Nada mßs. The booze is
    mainly for the Peach Stuff and the Blueberry Stuff.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - good news 4-6-2009
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

  14. #14
    Melba's Jammin' Guest

    Default Re: Coffee Extract

    In article <CFT1m.4154$[email protected]>,
    Bob Muncie <[email protected]> wrote:

    > I'm just curious about who would waste an entire lb of coffee on this
    > experiment,


    Heck if Iknow. I made half the recipe and don't consider it wasted.

    People have wasted more than a pound of coffee on food experiments. And
    why do you consider it a waste of coffee?

    > and if indeed you liked the result, would you continue to
    > make it on a regular basis?
    >
    > Bob


    I do like the result. Will I make it on a regular basis? IdaKnow.
    Likely not, though it was a fresh-tasting cuppa joe when I tried it out
    this morning. I think LRK said it'll keep a couple weeks in the
    fridge.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - good news 4-6-2009
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

  15. #15
    Melba's Jammin' Guest

    Default Re: Coffee Extract

    In article
    <[email protected]>,
    Bobo Bonobo« <[email protected]> wrote:

    > On Jun 28, 5:38*pm, Melba's Jammin' <barbschal...@earthlink.net>
    > wrote:
    > > In article
    > > <e28528e0-236d-416b-9fb8-023f5d9aa...@r37g2000yqd.googlegroups.com>,
    > > *Bobo Bonobo« <CLASS...@BRICK.NET> wrote:
    > >
    > > > Used as a flavoring, I'd bet it's not much more expensive than the
    > > > horrific CoffeeMate product, which is chockfull of transfats and HFCS.

    > >
    > > > --Bryan

    > >
    > > It's got lots of -ides, -ates, and -oses but seems devoid of HCFS and
    > > transfats. * *

    >
    > If so, that's a new thing. Often, they use a serving size that gets
    > the transfats to <0.5%, which means they can legally say zero. Does
    > it no longer have "partially hydrogenated..."?
    > http://www.coffee-mate.com/products/AmarettoLiquid.aspx
    >
    > Of course not. It's the third ingredient, and instead of HFCS, it has
    > sugar, which is OK, as is HFCS really, but adding half&half with a
    > dash of DiSaranno to your coffee instead of that CoffeeMate product is
    > like using real cheese instead of cheese substitute on a pizza, or
    > pureed real cherries instead of artificially flavored cherry Kool-Aid
    > as an ice cream topping.


    What's your position on Beet Jelly made with Raspberry Kool-Aid?

    > > Bite me.

    >
    > I think that the slang term you used translates as, "Perform
    > cunnilingus on me."


    And here I thought it meant "Kiss my ass!"

    > Did you really mean that? Some mother superior
    > you are!


    The best.

    > Can you say, "Nunsploitation film?"


    Every schoolboy's fantasy. And speaking of fantasy. . .

    Fantasy Fudge
    3 cups sugar

    3/4 cup margarine
    1 can (5 oz.) evaporated milk
    1 pkg. (12 oz.) semisweet chocolate pieces
    1 jar (7 oz.) marshmallow creme
    1 cup chopped nuts
    1 tsp. vanilla

    Combine sugar, margarine and milk in heavy 2 to 3-quart saucepan. Bring
    to a full rolling boil, stirring constantly. Continue boiling 5 minutes
    over medium heat or until candy thermometer reaches 234░ F., stirring
    constantly to prevent scorching. Remove from heat.
    Stir in chocolate pieces until melted. Add marshmallow creme, nuts and
    vanilla. Beat until well blended. Pour into a greased 13-by-9-inch pan.
    Cool at room temperature. Cut into squares.
    Makes 3 pounds.

    Source: http://www.thatsmyhome.com/fudge-rec...tasy-fudge.htm

    (D'ya like the margarine? I thought so. Just for you.)

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - good news 4-6-2009
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

  16. #16
    Mike Beede Guest

    Default Re: Coffee Extract

    In article <[email protected]>,
    Melba's Jammin' <[email protected]> wrote:

    > I used half a pound of Folger's (keep your smarmy remarks to yourself,
    > eh?) ground coffee (French roast style) and 5 cups of water and did as
    > she said.


    I had one of the fancy gizmos (young people are suckers) and
    used it a few times. In my ever-humble opinion, this kind of
    extract is far better as iced coffee than hot (the lack of
    any acidity is a drawback hot, but pleasant cold). If you
    think you don't like iced coffee, you should try it--you
    just might not like iced *brewed* coffee. In fact, most
    decent coffee shops make an extract for their iced coffee.

    I will note that it would probably be a lot tastier if you
    used half a pound of Dunn Brothers, if that isn't too
    smarmy an opinion to be allowed to express.

    Mike Beede

  17. #17
    Melba's Jammin' Guest

    Default Re: Coffee Extract

    In article <beede-3C8055.214709280[email protected]>,
    Mike Beede <[email protected]> wrote:

    > I will note that it would probably be a lot tastier if you
    > used half a pound of Dunn Brothers, if that isn't too
    > smarmy an opinion to be allowed to express.
    >
    > Mike Beede


    Not smarmy at all, Mike. :-) Rather genteel, in fact. Thing is, I'm
    not a particular connoisseur of coffee (or most anything), so the price
    difference would come to play. Lynn Rosetto Kasper also recommended it
    as being nice for iced coffee.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - good news 4-6-2009
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

  18. #18
    Melba's Jammin' Guest

    Default Re: Coffee Extract

    In article <h294ah$cb7$[email protected]>,
    Tracy <[email protected]> wrote:

    > Melba's Jammin' wrote:
    > > Lynne Rosetto Kasper mentioned it on The Splendid Table yesterday.
    > > She's a fan. Combine 1# ground coffee and 10-11 cups of cold water.

    (snip)
    > Since I just kissed my coffee maker goodbye, I just might have to try
    > this. I bet it would work for iced coffee too.
    >
    > Thanks.
    > Tracy


    You're welcome. That (iced coffee) was one of her recommendations for
    its use. Granita, too.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - good news 4-6-2009
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

  19. #19
    Miche Guest

    Default Re: Coffee Extract

    In article <[email protected]>,
    Melba's Jammin' <[email protected]> wrote:

    > Lynne Rosetto Kasper mentioned it on The Splendid Table yesterday.
    > She's a fan. Combine 1# ground coffee and 10-11 cups of cold water.
    > Let it sit on the counter overnight and next day, strain it and reserve
    > the liquid. Toss the grounds. :-) Add hot water to some to make a cup
    > of coffee. She says it's great where good coffee flavor is desired.
    > Not bitter, say she, because there's no heat involved in producing the
    > extract.
    >
    > I used half a pound of Folger's (keep your smarmy remarks to yourself,
    > eh?) ground coffee (French roast style) and 5 cups of water and did as
    > she said.
    >
    > I just made a cuppa by putting 1/3 cup of the extract in a cup and
    > filled it with hot water from my Keurig coffee brewer (shaddap). I
    > think it was pretty strong and I had to bump up my usual amount of
    > chocolate syrup and amaretto-flavor Coffeemate. Shoot me. It's pretty
    > danged tasty. Next time I'll try 1/4 cup of extract.


    Yup, I've done that before, and it works well. I tend to only use a
    couple of tablespoons of extract per cup.

    > We now return you to our regular scheduled programming; I'm making
    > apricot butter and need to tend it. Eat your hearts out ő this stuff is
    > especially delicious.


    Oh, man. Sounds great.

    Miche (hey Barbeleh? The Weasel is now the same height as me!)

    --
    Electricians do it in three phases

  20. #20
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: Coffee Extract

    On Jun 28, 8:55*pm, Melba's Jammin' <barbschal...@earthlink.net>
    wrote:
    > In article
    > <5c7466ed-0168-40cc-9246-9dc9d768c...@l31g2000yqb.googlegroups.com>,
    > *Bobo Bonobo« <CLASS...@BRICK.NET> wrote:
    >
    >
    >
    > > On Jun 28, 5:38*pm, Melba's Jammin' <barbschal...@earthlink.net>
    > > wrote:
    > > > In article
    > > > <e28528e0-236d-416b-9fb8-023f5d9aa...@r37g2000yqd.googlegroups.com>,
    > > > *Bobo Bonobo« <CLASS...@BRICK.NET> wrote:

    >
    > > > > Used as a flavoring, I'd bet it's not much more expensive than the
    > > > > horrific CoffeeMate product, which is chockfull of transfats and HFCS.

    >
    > > > > --Bryan

    >
    > > > It's got lots of -ides, -ates, and -oses but seems devoid of HCFS and
    > > > transfats. * *

    >
    > > If so, that's a new thing. *Often, they use a serving size that gets
    > > the transfats to <0.5%, which means they can legally say zero. *Does
    > > it no longer have "partially hydrogenated..."?
    > >http://www.coffee-mate.com/products/AmarettoLiquid.aspx

    >
    > > Of course not. *It's the third ingredient, and instead of HFCS, it has
    > > sugar, which is OK, as is HFCS really, but adding half&half with a
    > > dash of DiSaranno to your coffee instead of that CoffeeMate product is
    > > like using real cheese instead of cheese substitute on a pizza, or
    > > pureed real cherries instead of artificially flavored cherry Kool-Aid
    > > as an ice cream topping.

    >
    > What's your position on Beet Jelly made with Raspberry Kool-Aid?
    >
    > > > Bite me.

    >
    > > I think that the slang term you used translates as, "Perform
    > > cunnilingus on me." *

    >
    > And here I thought it meant "Kiss my ass!"


    Thanks, but no thanks. Unlike you, I'm rather selective about what I
    put in my mouth.
    >
    > > Did you really mean that? *Some mother superior
    > > you are! *

    >
    > The best.
    >
    > > Can you say, "Nunsploitation film?" *

    >
    > Every schoolboy's fantasy. *


    Right up there with wanting to frolic nude with the lunch ladies.

    > And speaking of fantasy. . .
    >
    > Fantasy Fudge
    > 3 cups sugar
    >
    > 3/4 cup margarine
    > 1 can (5 oz.) evaporated milk
    > 1 pkg. (12 oz.) semisweet chocolate pieces
    > 1 jar (7 oz.) marshmallow creme
    > 1 cup chopped nuts
    > 1 tsp. vanilla
    >
    > Combine sugar, margarine and milk in heavy 2 to 3-quart saucepan. Bring
    > to a full rolling boil, stirring constantly. Continue boiling 5 minutes
    > over medium heat or until candy thermometer reaches 234░ F., stirring
    > constantly to prevent scorching. Remove from heat.
    > Stir in chocolate pieces until melted. Add marshmallow creme, nuts and
    > vanilla. Beat until well blended. Pour into a greased 13-by-9-inch pan.
    > Cool at room temperature. Cut into squares.
    > Makes 3 pounds.
    >
    > Source: *http://www.thatsmyhome.com/fudge-rec...tasy-fudge.htm
    >
    > (D'ya like the margarine? *I thought so. *Just for you.)


    That'd go well as a dessert at a potluck that featured hideous, Upper
    Midwestern hotdishes.
    >
    > --
    > -Barb


    --Bryan
    We all watched that face get freakier and freakier. Why stop now?
    The money generated from subscriptions to the "live feed" could go to
    support his orphaned children.
    Yes, the Michael Jackson Coffin Cam would be a fitting coda to a very
    strange life.

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