web1_TTL021517shepherd.awards.jpg

Good Shepherd students win essay contests

Out of town deans list

<p>Who likes coffee? I&#8217;m not an avid coffee drinker, although I might have a cup once in a great while with a cookie or doughnut if there is no tea within reach. But what about trying coffee IN a cookie or doughnut? As you are about to find out, coffee can really add a delicious dimension to so many different dishes.</p><p>My husband&#8217;s family from Ohio first introduced me to their frozen mocha desserts a number of years ago. After sampling them several times I developed a taste for them.</p><p>I have been learning various ways of using coffee in different recipes. With that in mind, I&#8217;d like to introduce you to my coffee-drinking friend, Wilma. For a number of years she has been experimenting with the use of instant coffee in baked goods and desserts. She&#8217;s had many tips for me from her trial-and-error practice over the years. Wilma&#8217;s motivation in trying new ways was born from sprinkling instant coffee into her homemade hot chocolate. She was impressed with the chocolate-coffee combination and decided to try other variations. Soon she began sprinkling instant coffee granules into her homemade granola or even Cheerios for her breakfast.</p><p>Since Wilma enjoys cooking and baking she began revising recipes to suit her coffee taste buds, thankfully she is in a large family who is delighted to sample her experimentations, even if they do tease her at times.</p><p>After spending the forenoon at her house chatting and cleaning, we sat down and discussed her coffee recipes. She gave me a taste of her chocolate chip cookies with coffee in them. I am excited to make some for my husband. If you want to give that a try just mix instant coffee granules with the least amount of water possible (just enough to soak up the granules), then stir into your chocolate chip cookie dough as usual. Wilma used 1/ 2 cup of granules for a recipe that called for 7 cups of flour.</p><p>After our coffee chat, her mother served a delicious lunch. Julia and Austin were delighted to sit at their child-sized folding tables to eat. They kept asking for more as I refilled their plates with tasty food. Soon it was time for dessert. You may have already guessed what kind it was: a coffee dessert, of course! A regular vanilla puddings was transformed by adding coffee. Chunks of chocolate chip cookies spread with peanut butter had also been stirred into the pudding,</p><p>Once more, Julia and Austin asked for second and third helpings. Wilma had put some of her leftover pudding in a container for me to take home. So thanks to Wilma, I have a dessert to go with supper tonight.</p><p>Another dessert I am excited to try, is Wilma&#8217;s homemade ice cream recipe with mocha sauce. Also among my list of favorites is her mocha tapioca. Wilma has already served it at church. Its caramel and coffee flavor was perfect.</p><p>If you do experiment with adding coffee to your old-time favorite recipes, I have a few tips from Wilma. Adding a bit of maple flavoring complements the coffee flavor in many desserts. Also in some cases, chocolate and coffee does blend tastefully even though you won&#8217;t have a distinct chocolate flavor anymore. In my way of thinking, it just makes chocolate taste better!</p><p>Use your imagination. Try whipping the straight granules into your ice cream, whether it&#8217;s homemade or store bought. Be sure to whisk some into your fillings or frostings next time you bake a cake or cookies. If you like the crunchy granules, you can stir them directly into your frosting without dissolving first in hot water. We use decaf Taster&#8217;s Choice, but any kind will work.</p><p style="text-align: left;"><strong>Coffee Tapioca</strong></p><p style="text-align: left;">3 1 /2 cups brewed coffee</p><p style="text-align: left;">2 /3 seed pearl tapioca</p><p style="text-align: left;">1 /4 teaspoon salt</p><p style="text-align: left;">2 /3 cup brown sugar</p><p style="text-align: left;">1 egg, beaten</p><p style="text-align: left;">1/ 4 cup sugar</p><p style="text-align: left;">2 /3 cup milk</p><p style="text-align: left;">1 /2 teaspoon vanilla</p><p style="text-align: left;">1 cup whipped topping</p><p>Bring brewed coffee to a boil in a 2 quart saucepan. Whisk in tapioca and salt. Bring to a boil . Boil for 5 minutes. Then add brown sugar. Continue simmering until tapioca pearls are almost clear. Beat the egg, milk and sugar together. Pour this mixture into tapioca and bring to a boil. Transfer to Tupperware and cool by setting refrigerator or cool water. When cooled add whipped topping. If desired, add mini-marshmallows, chopped nuts, or chunked candy bars of your choice.</p><style>
.neFileBlock {
	margin-bottom: 20px;
}
.neFileBlock p {
	margin: 0px 0px 0px 0px;
}
.neFileBlock .neFile {
	border-bottom: 1px dotted #aaa;
	padding-bottom: 5px;
	padding-top: 10px;
}
.neFileBlock .neCaption {
	font-size: 85%;
}
</style>
<div class='neFileBlock'>
<div class="neFile"><img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2017/02/web1_Amish-1.jpg">
<div class="neCaption">The Amish Cook </div></div><div class="metaInfo"><photo0>https://www.timesleader.com/wp-content/uploads/2017/02/web1_Amish-1.jpg</photo0><caption0>The Amish Cook </caption0><photoCredit0></photoCredit0></div></div>
<div class="metaInfo"><subheadMeta>The Amish Cook</subheadMeta></div><div class="metaInfo"><bylineMeta><p>By Gloria Yoder</p></bylineMeta></div><div class="metaInfo"><shirttailMeta><p>Readers with culinary or cultural questions or stories can write Gloria directly at Gloria Yoder, 10568 E. 350th Ave., Flat Rock, IL 62427-2019. To see more on the Amish go to www.amish365.com.</p></shirttailMeta></div>

The Amish Cook: Gloria’s grounds for loving coffee