War Eagle Mill - Products

War Eagle Mill Recipes

CAPPUCCINO MINIS

Delightful mini morsels with a wonderful aroma and taste!

1 1/2 cps War Eagle Biscuit Mix
1/2 tsp ground cinnamon
1 cp packed brown sugar
1/2 cp raisins
1/4 cp chopped nuts
1 egg
1/2 cp water
2 Tbs instant dry coffee granules (espresso is the best)
2 Tbs vegetable oil
1/4 cp chocolate chips

Preheat oven to 350 degrees. Stir all ingredients together except chocolate chips. Spoon into mini muffin pans coated with cooking spray. Place two chips on each muffin. Bake for 12 minutes. Let cool.
Mix together a glaze of 1/2 cp powdered sugar plus 1/4 tsp vanilla and 1 Tbs milk. Drizzle onto muffins around the chips. Any regular or flavored coffee could be used in place of the water making it even more espresso! Try snickerdoodle or hazelnut gourmet coffees!

WITH RASPBERRY SAUCE – always adding a special touch

Instead of the powdered sugar drizzle, prepare a raspberry sauce; bake the muffins in regular tins instead of mini, adjusting the baking time to about 15 minutes. Let cool; spoon raspberry sauce over. Dust with powdered sugar.

1 – 12 oz frozen pkg raspberries, thawed
3 Tbs sugar
2 tsp fresh lemon juice
Powdered Sugar

Strain through a fine-mesh sieve, pressing firmly with a spatula. Taste to adjust the sweetness or tart. Serve room temperature or chilled. Can also serve with a dollop of whipped cream.