South Of The Border Coffee Food

SOUTH OF THE BORDER CHOCOLATE BEET BARS

Steps:

• Wash raw beets, peel, cut in chunks and puree in blender.
• Mix eggs, sugar, oil, vanilla and beets in large mixing bowl.
• In small bowl pour anise seeds. Add fat free half and half. Mix. Set aside. Steep.
• In mixing bowl add flour salt, baking soda and baking powder and cocoa. Mix well.
• Add 1/3 mixed dry ingredients to egg mixture, add 1/3 mixed half & half. Mix.
• Repeat two times until all ingredients are blended.
• Preheat oven 350*.
• Spray Pam on two jelly roll sheets or two raised sides cookie sheets.
• Spread evenly in both pans. Bake about 20 to 25 minutes. Press in the middle of the pan to see if batter will spring back up. When it does, it is done. Do not overcook.
• Cool.Cut in bars. Sprinkle powdered sugar and cinnamon is optional.
• Note: If you want chocolate mocha as a flavor: add 1 tblsp instant coffee with the cocoa.

SOUTH OF THE BORDER COFFEE

Steps:

• Heat water.
• Add piloncillo, chocolate, cloves and cinnamon stick.
• Bring to a full boil; reduce heat and simmer, uncovered, for 15 minutes.
• Stir in coffee or add coffee in a bouquet garni bag for easy removal.
• Remove from heat and let stand for 5 minutes.
• Stir in vanilla extract.
• Strain through a double thickness of cheesecloth or, better yet, use a bouquet garni bag for the coffee, then just remove the bag of grounds.
• Serve immediately.