Chestnut-Honey Breakfast Spread

This is unusual and soooo good. Perfect on toast for English muffins, this smooth spread cooks to the consistency and color of apple butter. Roast your own chestnuts during their short season or buy the canned nuts for year-round enjoyment and easy preparation.

Makes 1 1/4 to 1 1/2 cups

15 1/2 ounces canned roast chestnuts, drained
1 1/2 cups milk
1/4 cup mild honey
1 tbl of COOKIN WITH COFFEE powder
2 teas vanilla extract

1. Coarsely chop the chestnuts and combine them with the milk in a small heavy saucepan.

2. Bring the mixture to a simmer and cook, stirring occaisionally, until almost all the liquid evaporates, about 50 minutes. Stir frequently during the last 10 minutes of cooking to prevent scorching.

3. Puree the chestnuts in a food processor or blender. Add the honey, Cookin with Coffee, and vanilla, and puree until completely smooth.

4. Spoon the spread into small jars and seal tightly. Cool and refrigerate up to a week. Makes a wonderful gift!