-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 >  > the blue canisters of Maxwell House carry the Intense Bold variety. I've
 >  > also got a fall back if I can't get the preferred blend. Folger's Black
 >  > Silk.
 >
 >  RH> I've tried the latter.  Got it down.  I usually donate Folgers and
 >  RH> Maxwell house to the local food bank when I score some cheap.
 >
 > I take it from that you're not a fan of coffee my style - black and bitter.
 > Like one of my former girl friends.
 >
 RH> Black yes bitter not so much.  But please no sugar.  Sugar in coffee
 RH> should be banned.

Coffee is bitter by nature. Agree on the sugar - altho "banned" is a bit
over the top. If someone wants it tooth-achingly sweet who am I to quibble?
I don't do sugar in tea either. If I want sweetening in my tea I use honey.
 
 >  RH> It might be worth trying; the blue label is best used as vermiculite
 >  RH> substitute.

 > Blue label what? I don't understand the reference.

 RH> Regular MH.

Oh. OK. Classic Roast is pretty insipid. Wouldn't make very good insulation
tho. However coffee grounds mixed with potting soil makes decent tomato
growing stuff.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coffee-Rum Fudge
 Categories: Candies, Nuts, Dairy
      Yield: 1 1/2 pounds
 
      3 c  Sugar
      1 c  Milk
    1/2 c  Light cream
      1 tb Light corn syrup
      2 ts Instant coffee powder
        ds Salt
      3 tb Butter
      1 ts Vanilla
    1/4 ts Rum flavouring
           Walnut halves
 
  Butter the sides of a heavy 3-qt saucepan. In this
  prepared saucepan, combine sugar, milk, light cream,
  corn syrup, coffee powder, and salt. Bring to boiling,
  stirring constantly. Cook, without stirring, to soft-
  ball stage (236¨F/113¨C), about 12 to 15 minutes. Remove
  from heat. Add butter, vanilla, and rum flavoring. Do
  not stir. Cool in saucepan to lukewarm (110¨F/43¨C).
  Beat vigorously with wooden spoon till candy begins to
  hold its shape and lose its glossy appearance, about
  10 minutes.
  
  Turn candy mixture into buttered 8" x 8" x 2" dish.
  With a small knife, score the surface in squares; top
  each square with a walnut half. Cover candy with clear
  plastic wrap; chill thoroughly.
  
  Cut through candy completely along scored lines to
  serve.
  
  Makes about 1 1/2 pounds.
  
  Uncle Dirty Dave's Archives
 
MMMMM

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