"Among the numerous luxuries of the table...coffee may be considered as one of the most valuable. It excites cheerfulness without intoxication; and the pleasing flow of spirits which it occasions...is never followed by sadness, languor, or debility." - Benjamin Franklin
As the newest addition to the Patriot Pantry, Franklin’s Finest Coffee is collecting rave reviews. Packed to retain its rich flavor and enticing aroma for 25 years, it is nearly impossible to resist opening up a pouch for immediate enjoyment.
Franklin’s Finest is ideal for a cozy fireside coffee break, a backcountry ski expedition, hunting parties and snowmobile treks because it is designed to travel. All you need is a campfire or gas stove, some fresh water and a mug.
Our freeze-dried coffee is more than just a hearty hot beverage, however. You can use in iced drinks and in recipes that call for a flavor boost. Below are some simple ideas for putting a spectacular spin on some sweet treats:
- Add ½ teaspoon dry Franklin’s Finest Coffee to each serving of Patriot Pantry Chocolate Pudding to turn a favorite treat into a Mocha Mousse
- Sprinkle a few pinches of Franklin’s Finest Coffee on top of an iced chocolate cake for a tasty twist
- Top a hot fudge sundae with a sprinkling of Franklin’s Finest and some crushed oreo cookies to make an easy mud pie dessert
- Add ½ teaspoon dry Franklin’s Finest to frozen vanilla yogurt and enough milk – use reconstituted Settler’s Whey Powdered Milk if desired -- to make a delicious mocha smoothie. Just blend well.
Try the following recipes for an instant pick-me-up on your winter ski or hunting trip:
Backcountry Iced Latte
1 - 2 teaspoons Franklin’s Finest freeze-dried coffee, to suit your taste
2 teaspoons Patriot Pantry sugar
1 T Settler’s Whey Powdered Milk, pre-mixed with 1/2 cup warm/hot water*
In a sealable container, mix together Franklin’s Finest Coffee, sugar and the pre-mixed Settler’s Whey Powdered Milk. Snap on the lid and shake well. Stick the container in the snow to cool. Fill a coffee mug nearly full with fresh, clean snow. Shake the cooled coffee mixture and add to the mug. Enjoy!
Protein: 3 g
Fat: 2.6 g
Finest Sweet Coffee Biscuits
Yield: Approximately 40 cookies
2 cups unbleached flour
2 T Franklin’s Finest Coffee, dry
3/4 tea. baking powder
½ tea. salt
2/3 cup margarine
1/3 cup white sugar
½ cup brown sugar, packed
1 large egg
½ tea rum extract
Mix the dry ingredients together and set aside. In a large bowl, cream margarine and white sugar until light and fluffy. Stir in brown sugar and mix well. Add the egg and rum extract and stir to combine them.
Add the dry ingredients. Mix just until combined to form a crumbly dough. Form the dough into two logs that are each about 2 inches in diameter. Wrap the logs in waxed paper and refrigerate for 8 hours.
Heat the oven to 400 degrees F. Spray cookie sheets with non-stick coating. Unwrap the dough and slice each log into 1/8-inch rounds. Place each slice on the baking sheet approximately 1-inch apart. Press a pecan half into the center of each cookie. Bake 7-9 minutes, just until the cookie edges begin to brown. Remove them to a cooling rack.
Hints: These thin cookies bake quickly, so watch closely after 5 minutes or so. Cool the cookie sheet between batches.