Old Fashioned Egg Coffee

As is typical for me, I'm sitting here at the kitchen island literally surrounded by some of my cookbooks. I especially love my old church cookbooks, as well as the Neighborhood Lady cookbooks from the 50's. I even have a cookbook from 1910 that is almost 100 years old now! I treasure all of them... new, old, fadish or classic.

A topic of conversation by the Moms at a football meeting this week was the coffee we all remember watching our parents sip at church and family functions when we were tiny. It was memorable because they used an egg in it! Do you remember your grandmother fixing it this way? If you do it's probably because you either grew up in Iowa or Minnesota, or had family that came from a Scandinavian country. I'm 2 for 2 on both accounts. LOL.

My Dad and my Grandmother were just talking about this last year and how no one makes it this way anymore. Hmmm. Now that I'm such a coffee nut myself this old recipe that is in roughly a full third of my 'old' cookbooks just asks to be revived! All similar with little bits and differences here and there - this is the basic recipe for "egg coffee".



Egg coffee

8-10 cups water
1/2 cup coffee grounds
1 egg
1 1/4 cup water

Bring 8-10 cups of water to a boil on the stove. Combine coffee grounds, egg and 1/4 cup water in a bowl. Add egg/coffee mixture to the boiled water. Boil 2-3 minutes. Remove from heat and add 1 cup of cold water. The addition of cold water is to bind the coffee grounds and egg and settle it so you can pour the coffee!

Free Sample

If you know me in 'real' life you know I'm a coffee drinker. I love coffee! And when I found this free sample offer I not only ordered one for myself, but decided to share the love. No, it's not a sponsored link, I get no kick-backs or anything for offering it to you - but it's yummy coffee and I wanted to share the link. I personally love the Lively Columbian so that is what I ordered, but they also offer French Vanilla.

Pepperidge Farm Breadsticks

I love twisty parmesan bread sticks that are crisp and crunchy, but I don't always have the time nor want to take the effort to make them from scratch. I found a package of pepperidge farm pastry and decided to take the cheaters shortcut to a bread stick and used the pastry instead. The end result was... ok.

A bit too greasy for my taste, with a flavor that wasn't quite the bread stick that I was hoping for. Still, for a quick last minute pastry addition to a meal when you want to serve a bread stick but haven't the time to make the real deal, this would do.

Here is the recipe from their site; recipe - but for my own version I omitted the oregano and added fresh minced garlic instead.

Hickory Nut Pie

A friend of mine gave me some much coveted hickory nuts this summer. Never being the recipient of those before I wasn't sure what I was going to do with them. But after munching on a couple I knew exactly what I wanted to do - bake a pie! They tasted so similar to a pecan or walnut that it was only right to use my favorite pecan pie recipe but substitute hickory nuts. It was delicious!

I'm Smokin Hot!

Ok, even the best of us have a few little fires every now and then. LOL. This was from some grease that had escaped from the pan the last time I used the oven. I was baking and the heat ignited the flame. Sure, it's a little scary, but if you just leave it alone it burns off pretty quick and you can wipe the ashes away.