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Coffee, Books & Cocktails NIP Recipes on this Lane

Sin Free Brownies

Prune Puree

Spice Raisin Crisps

Fiesta Appetizer Wedges





Coffee, Books & Cocktails NIP Recipes

Sin-Free Brownies


cup golden raisins

4 oz unsweetened chocolate, coarsely chopped

cup prune puree (see recipe below)

3 egg whites

1 cup sugar, plus 2 tbsp

tsp salt

2 tsp pure vanilla extract

1 Tbsp instant coffee (optional)

tsp cinnamon

tsp cloves

cup flour

cooking spray oil

3 Tbsp powdered sugar (optional)


Preheat oven to 350 degrees F. Plump raisins in hot water to cover in a bowl for 15 minutes. Drain well. Meanwhile, melt chocolate in a double boiler or in microwave (do not let water come into contact with the chocolate, or it will harden and become difficult to work with). Combine prune puree, egg whites, 1 cup sugar, salt, vanilla, coffee, cinnamon and cloves in a large mixing bowl and whisk or beat until smooth. Beat in melted chocolate. Add flour and raisins and beat just to mix.

            Spoon batter into an 8-inch square baking pan (preferably non-stick), lightly oiled with cooking spray. Sprinkle top of brownies with remaining 2 tablespoons of sugar. Bake in oven 25 minutes, or until top is springy to touch. Transfer to a cake rack to cool, then cut into squares. Sprinkle with powdered sugar.


Prune Puree

 This fat-free, high fiber mixture is used in place of butter or shortening or give moistness and richness to baked goods. Makes 1- cups.

 8 oz dried pitted prunes (dried)

1 cup boiling water

2 Tbsp sugar

Plump prunes in the boiling water for 15 minutes. Combine prunes, 1/3 cup soaking liquid (or as needed), and sugar in a food processor and puree to a smooth paste. Extra puree keeps well in fridge. Use as an alternative to butter on toast.



Spice Raisin Crisps


cup vegetable shortening

cup packed brown sugar

cup sugar

1 egg

1 teaspoon vanilla extract

1 tablespoon milk

1 cup all-purpose flour

teaspoon ground cinnamon

teaspoon baking soda

1/8 teaspoon ground cloves

1 cups raisin bran cereal

Preheat oven to 350 degree F. Lightly grease cookie sheet. Beat shortening and sugars until creamy. Add egg, milk and vanilla, mix well. Combine flour, cinnamon, baking soda and cloves. Add shortening mixture; mix well. Gently stir in cereal. Drop by level 11 minutes or until light golden brown. Let stand 1 minute before removing to racks to cool. Makes 3 dozen. Nutrition information per cookie: 82 calories, 10g carbohydrate, 1g protein, 4.5 fat, 6 mg cholesterol, 12 mg sodium, 5g dietary fiber.


Fiesta Appetizer Wedges

(from AZTECA)

1 package Azetca Flour Tortillas

1 (12 oz) container soft cream cheese

cup sour cream

cup chopped green onions

1 tablespoon taco seasoning mix

Salsa, if desired

            Remove tortillas from refrigerator; set aside. In a medium bowl, mix cream cheese, sour cream, onions and seasoning mix. Spread 1 tortilla with a thin layer of cheese mixture; top with fifth tortilla which is not spread with cheese. Wrap in plastic wrap. Make another stack with remaining tortillas. Refrigerate at least 1 hour or overnight. To serve, cut each stack into 16 thin wedges. Serve with salsa on the side for dipping. Makes 32 wedges.