Luv2Roam
DIS Legend
- Joined
- Jun 3, 2000
- Messages
- 15,479
coffee klatch or coffee klatsch also kaffeeklatsch
n.
A casual social gathering for coffee and conversation.
Raise your Cup o Cheer.
I am hosting a coffee and tea exchange.
This is a $10.00 exchange and will involve anything coffee and/or tea related. ($10 + mailing expense.)
You may stick with just the beverages, or expand a little. Here are just a few examples of items that could be included with or besides coffee or tea:
* tea towels
* tea cup or coffee mug
* tea cozy
* biscotta, scones or cookies
* jams, jellies, spreads, creams, or other goodies
* recipes or snacks that would be served for an afternoon or high tea, or at a coffee house
Feel free to include extras above the $10 limit.
Sign ups will be accepted through Sunday, October 28th. I plan to e-mail names the following evening, on the 29th.
The mail by date is Tuesday, November 6th.
Please let me know when you are signing up if you will be away during these exchange dates.
PM me the following info to sign up for the Tea and Coffee Exchange:
Dis board name:
Name and mailing address:
e-mail addy:
Number of exchanges:
Elf - yes or no:
Are you willing to send internationally via air mail - yes or no:
Interest: Tea, Coffee or either?
Caffeine or decaf:
Flavors to avoid:
Allergies or Diet restrictions:
Anything in particular you have been wanting to try or looking for:
To get us in the mood, here are a few recipes I found, but not yet tried:
Earl Grey Tea Cookies
from Holiday Cookies, by Martha Stewart (recipe has been halved)
1 cup all-purpose flour
1 tbsp Earl Grey Tea, ground finely in a small food processor or spice or coffee grinder
1/4 tsp. coarse salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup confectioner's sugar
1/2 tablespoon finely grated orange zest
1 paper towel roll
parchment paper
1. Whisk flour, tea and salt together in a small bowl and set aside.
2. Cream together butter, sugar and orange zest for about 3 minutes, until pale and fluffy (about 3 minutes). Gradually add the flour until just combined. Gather up all the dough and place it on parchment paper. Shape it into a log, and roll in parchment to 1 1/4" in diameter. As you roll, push it together tightly to push all the air out so that your cookies don't fall apart. Try to get it as round as possible, because you'll be inserting it into a paper towel roll and the cookies are prettier if they're round rather than oblong. Transfer (in the parchment paper) to the paper towel roll, and put it in the freezer until firm - 1 hour.
3. Preheat the oven to 350F. Cut the cookie logs into 1/4" slices and space 1 inch apart on a cookie sheet lined with parchment paper. Bake for 13-15 minutes, or until edges are golden. Let cool on sheets on a wire rack. Store in an airtight container at room temp for up to 5 days.
PEPPERMINT POUND CAKE
2-3/4 cups sugar
1-1/4 cup butter, softened
5 eggs
2 tsp. peppermint
3 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup evaporated milk
Cream sugar and buter, add peppermint. Add eggs and beat for about five minutes. Combine dry ingredients and stir in alternately with milk.
Pour into a greased and floured 12-cup bundt pan and bake at 350 degrees for about 1 hour. (Check near the end of cooking time.)
Hints: After you've poured your batter into the pan, sprinkle several drops of red food coloring on top and cut through the coloring with a sharp knife to make a swirly effect. You can top this cake with a simple powdered-sugar-and-cream cheese frosting, then decorate with crushed peppermints. However, you needn't frost this cake at all.
Let the drinking begin!
n.
A casual social gathering for coffee and conversation.
Raise your Cup o Cheer.
I am hosting a coffee and tea exchange.
This is a $10.00 exchange and will involve anything coffee and/or tea related. ($10 + mailing expense.)
You may stick with just the beverages, or expand a little. Here are just a few examples of items that could be included with or besides coffee or tea:
* tea towels
* tea cup or coffee mug
* tea cozy
* biscotta, scones or cookies
* jams, jellies, spreads, creams, or other goodies
* recipes or snacks that would be served for an afternoon or high tea, or at a coffee house
Feel free to include extras above the $10 limit.
Sign ups will be accepted through Sunday, October 28th. I plan to e-mail names the following evening, on the 29th.
The mail by date is Tuesday, November 6th.
Please let me know when you are signing up if you will be away during these exchange dates.
PM me the following info to sign up for the Tea and Coffee Exchange:
Dis board name:
Name and mailing address:
e-mail addy:
Number of exchanges:
Elf - yes or no:
Are you willing to send internationally via air mail - yes or no:
Interest: Tea, Coffee or either?
Caffeine or decaf:
Flavors to avoid:
Allergies or Diet restrictions:
Anything in particular you have been wanting to try or looking for:
To get us in the mood, here are a few recipes I found, but not yet tried:
Earl Grey Tea Cookies
from Holiday Cookies, by Martha Stewart (recipe has been halved)
1 cup all-purpose flour
1 tbsp Earl Grey Tea, ground finely in a small food processor or spice or coffee grinder
1/4 tsp. coarse salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup confectioner's sugar
1/2 tablespoon finely grated orange zest
1 paper towel roll
parchment paper
1. Whisk flour, tea and salt together in a small bowl and set aside.
2. Cream together butter, sugar and orange zest for about 3 minutes, until pale and fluffy (about 3 minutes). Gradually add the flour until just combined. Gather up all the dough and place it on parchment paper. Shape it into a log, and roll in parchment to 1 1/4" in diameter. As you roll, push it together tightly to push all the air out so that your cookies don't fall apart. Try to get it as round as possible, because you'll be inserting it into a paper towel roll and the cookies are prettier if they're round rather than oblong. Transfer (in the parchment paper) to the paper towel roll, and put it in the freezer until firm - 1 hour.
3. Preheat the oven to 350F. Cut the cookie logs into 1/4" slices and space 1 inch apart on a cookie sheet lined with parchment paper. Bake for 13-15 minutes, or until edges are golden. Let cool on sheets on a wire rack. Store in an airtight container at room temp for up to 5 days.
PEPPERMINT POUND CAKE
2-3/4 cups sugar
1-1/4 cup butter, softened
5 eggs
2 tsp. peppermint
3 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup evaporated milk
Cream sugar and buter, add peppermint. Add eggs and beat for about five minutes. Combine dry ingredients and stir in alternately with milk.
Pour into a greased and floured 12-cup bundt pan and bake at 350 degrees for about 1 hour. (Check near the end of cooking time.)
Hints: After you've poured your batter into the pan, sprinkle several drops of red food coloring on top and cut through the coloring with a sharp knife to make a swirly effect. You can top this cake with a simple powdered-sugar-and-cream cheese frosting, then decorate with crushed peppermints. However, you needn't frost this cake at all.
Let the drinking begin!
PM sent
It helps if something goes wrong with the DIS (like has been know to happen 
).
Just need to add a couple personalized things and mine will ship Tuesday 
Almost name time!!
I love name day!!
