This coffee ices out the competition

26 Mar

Wish I could remember how Cora’s Country Cookbook (1977) ended up in my cookbook collection. But there it is! If you are of a certain age, you might remember Cora (actress Margaret Hamilton), the spokesperson for Maxwell House Coffee once upon a time. More notable, she was the Wicked Witch of the West who melted at Dorothy’s feet in “The Wizard of Oz”! Hard to believe that sweet face (see below) played such an evil part!

It’s a funky little cookbook promoting General Foods products in every recipe. One in particular caught my eye. I’m a big fan of iced coffee – especially Starbuck’s – and yes, I drink it black! I had to try the iced coffee recipe in the cookbook – along with the coffee ice cubes. What a great way to guarantee that your coffee isn’t watered down by conventional ice cubes! Personally I love it “as is” but a dollop of ice cream is (was) a great add-on!

Iced Coffee

Freshly brewed Maxwell House coffee (or coffee of your choice)

Coffee ice cubes (recipe follows)

Cream and sugar (optional)

For each glass of iced coffee desired, brew coffee using 2 level tablespoons coffee and ¾ measuring cup (6 fluid ounces) cold water. Use more or less to suit your taste. Pour hot coffee over ice cubes in tall glasses (I prefer to wait until the coffee is lukewarm). Serve immediately with cream and sugar (optional).

Coffee Ice Cubes

3 cups (about) brewed Maxwell House regular grind (or your favorite coffee)

Pour coffee into ice cube freezer tray. Freeze until firm, at least 5 hours. If used with cold coffee, makes enough cubes for eight 12-ounce glasses; with hot coffee, enough for five 12-ounce glasses.

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