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Last week I shared a recipe for making a fruit liqueur using up all of those end of season fruits. Oh my gosh – I received a ton of e-mails. That made me realize that I have been slacking on my goal of providing articles relating to a stylish, yet frugal lifestyle. Also as I wrote last week, it reminded me that we all need to take a break from our prepping to do something fun, something interesting, and something just for the heck of it.
This week’s “embrace the moment” article will be spent making some homemade Kahlua coffee liqueur. And boy is this good. I first made this when I was in my early twenties. My neighbors at Empire Estates (if you lived in Seattle in the 70s you will recall this apartment complex) gave me the recipe and rest is history.
Survival Woman’s Homemade Coffee Liqueur
4 cups water
5 cups sugar
¼ cup instant coffee
1 vanilla bean
1 quart vodka
1. Make a simple syrup with water and sugar. Boil 10 – 12 minutes.
2. Stir in the instant coffee and let it cool.
3. Combine syrup mixture with the vanilla bean and vodka.
Pour everything into a ½ gallon jug, cover, and let ferment two weeks. Shake it up every other day. At the end of two weeks, strain and rebottle.
Now that you have all of that wonderful – and I might add, dirt cheap – coffee liqueur, how about some Kahlua cake? I have made this cake dozens of times and it is always perfect.
Gaye’s Kahlua Pound Cake
1 package devils food cake mix
1 package instant pudding, chocolate (small)
1/2 cup vegetable oil
1 cup water
1 tablespoon instant coffee (optional)
1/2 cup Kahlua or homemade coffee liqueur
Blend all ingredients except coffee liqueur until moist. Scrape beaters and bowl. Beat at medium speed exactly 2 minutes. Bake in a greased and floured Bundt pan at 350 degrees for 45-55 minutes.
After removing from oven, pour 1/2 cup Kahlua over the cake and let soak in. Cool right side up for 25 minutes then remove from pan and invert. This cake is so good it needs nothing more than a glass of cold milk or a scoop of vanilla ice cream. A sprinkle of powdered sure will make it look pretty!
While digging through my handwritten recipe collection looking for these recipes, I found a number of tried and true treasures from those days gone by when I actually cooked dinner every night rather than grab a cheese sandwich or bowl of soup. These were the recipes that never got converted to Mastercook, the software I use for storing recipes.
It’s a shame we have lost the art of writing out recipes – looking at the soiled instructions brought back memories that words on a computer screen will never evoke.
Enjoy your next adventure through common sense and thoughtful preparation!
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