Bena Mae’s Kitchen: Uncommon Grounds

Coffee.  The staff of life.  Nectar from Heaven.
It is believed that coffee was discovered by a young goat herder in Abyssinia, or what is now Ethiopia, in the seventh century.
As the legend goes, a young goatherd named Kaldi blew his horn to call back his grazing goats, but they were nowhere to be seen. He began to search for his herd and eventually found them amid the vast forest of Ethiopia’s highlands. To his surprise, the goats were frolicking about on their hind legs, dancing, and bucking each other. Kaldi noticed that they were eating little red berries from a strange tree that he had never seen before.
  He tried the red berries himself and before long he too was dancing with the goats and reciting poetry, and son.
  From that day to the present, coffee has developed a culture all its own. Flavored coffees have become very popular…mocha, espresso, hazel nut, vanilla, cappuchino, amaretto, and even one called “Butt Naked,”  described as “suntan in a mug.” Interesting.
President Teddy Roosevelt is credited with the logo, “Good to the Last Drop.” When he drank coffee at the Hermitage, the home of Andrew Jackson in Nashville, Tennessee. The coffee served to him was from the Maxwell House Hotel in Nashville – a regional brand of coffee.  Still very popular today, it sits beside my coffee maker on my kitchen counter among other favorite brands.
I am always searching for what I call “the Holy Grail,” the best tasting full bodied coffee I can find.  Two of the best I have found were made by Judy Estep and my daughter-in-law Kathy.  I don’t know if it is their coffee maker, the brand of coffee, or the water they use. 
But my attempts at copying their coffee-making excellence have failed me so far.
Which brings me to this story about a friend of mine.  He and his dad were on a fishing trip at Norris Lake.  As they were fixing supper, his dad picked up a bucket, filled it with lake water and proceeded to make a pot of coffee.
“I’m not drinking coffee made with that dirty old lake water,” my friend said.  “Suit yourself,” his dad answered.
But in a matter of days, my friend relented and was drinking coffee without any comment about the lake water.  When it came time to leave and all their gear was packed, he told his dad to wait a minute.  Then he headed toward the lake with the empty bucket.  “Where are you going” his dad asked.
“I’m going to get a bucket of water to take home with me to make coffee with,” the son answered.

Angel food cake takes on richness and bold flavor in this special treat with a coffee flavor.

Coffee Mocha Dessert

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
3/4 cup brewed coffee, cooled
1 package (8 ounces) cream cheese, softened
1/2 cup chocolate syrup
2 to 4 tablespoons sugar
2 cups whipped topping
2 Heath bars (1.4 ounces each), crushed
Additional Heath bars, optional

Place cake cubes in an ungreased 13-in. x 9-in. dish. Add coffee and toss lightly.
In a large bowl, combine the cream cheese, chocolate syrup and sugar until smooth. Fold in whipped topping. Spread over cake. Sprinkle with crushed Heath bars.
Cover and refrigerate for at least 1 hour. Garnish with additional Heath bars if desired. Yield: 16-20 servings