We have been busy Roosters here at the Farm,

Last week we were able to gather eggs at Shopper’s Drug Mart for $1.99 a doz,

this week we have been roasting coffee in the small batch roaster.

roasts

It roasts up a fine flavour bag of coffee, these are our first home roasts

small_batch_roasts

That Dark Harbour on the left is my fav, then a medium roast is beside it.

coffee_buy_the_pound

here we are weighing it out

coffee_bagged

Labels put on and they are ready for sale

front_curtains

This week I also painted the front sun porch and gave it a sort of rustic country look

new-curtains

What do you think? Rustic or what? Love the curtain rods and saved a bundle on them. The material was on clearance at Wal-mart in Maine for $4.97 a yard so I couldn’t resist that deal. I have a few Rooster memorabilia to hang around to complete the room and voila – this is our coffee roasting room.

girls_I

Oh, I almost forgot, you know I’ve been enticing fairies around here and getting the gardens ready for Spring and well I decided to have a Fairy Fun Friday Party, just me and the girls.

And

There has been so much coffee around here I have something else to share – a recipe for

coffee_cranberry_cake

Upside Down Cranberry Coffee Cake
2/3 c packed b sugar
1/3 c butter or margarine
1 1/4 c cranberries
1/2 c chopped pecans

1/2 c butter, room temperature
3/4 c white sugar
2 eggs
1/8 c strong coffee
1 tsp vanilla extract
1 c sour cream
1 1/2 c flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt

Directions

Oven to 350 F
Wrap a spring form pan with aluminum foil. Sift together the flour, baking powder, baking soda, cinnamon and salt then set aside.
In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of spring form pan. Sprinkle with cranberries and pecans.
In a large bowl, cream together the butter and 3/4 c sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and coffee. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove from spring form pan.

Enjoy,

Cindy

 

 

 


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