>I’m drinking less coffee these days.
Oops, sorry, you fainted. I’ll start over. Are you sitting down?
I’ve been drinking less coffee lately. I keep finding myself with extra coffee left over, and I don’t like to waste it by pouring it down the sink. I can pour small amounts into the plants on the deck, but there are limits. I don’t want my petunias shaking from a caffeine high in their hanging basket.
Here’s a recipe that lets me use up as much as two cups. You can replace the coffee with water, if you prefer. I think the coffee gives it a richer taste. If you don’t have leftovers, make two cups of instant. Decaf, half-caf, or full strength, it doesn’t matter.
(Named for a historical time period, not a state of mind)
2 cups granulated sugar
2 cups strong coffee
2 cups raisins or currants or chopped dates
½ cup applesauce
2 cups all-purpose flour (or 1 cup all-purpose, 1 cup whole wheat)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. each ground cinnamon, allspice, cloves, and nutmeg
1 cup chopped walnuts or almonds (optional)
Powdered sugar for garnish (or serve with whipped topping)
Preheat oven to 350.
In large saucepan, combine granulated sugar, coffee, raisins, and applesauce. Simmer 10 minutes. In large bowl, blend remaining ingredients, except powdered sugar. Stir raisin mixture into flour mixture. Pour batter into well-greased and floured 13 by 9 pan. Bake at least 30-40 minutes, until toothpick inserted in center comes out clean.
Let cool. Sprinkle with powdered sugar or serve with whipped topping.
Adapted from a recipe in a California Raisin cookbook put out at least ten years ago.