Christy's Coop

Bacon, etc.

Written on   By   in Good Stuff, Recipes

I just received a book I ordered: “Charcuterie: The Craft of Salting, Smoking and Curing” by Michael Ruhlman and Brian Polcyn. I ordered this book to assist in my quest of learning how to make EXCELLENT, YUMMY, AMAZING bacon myself.

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I just read the first part of the first line of the introduction and am liking it already! “A book devoted to animal fat and salt…”

How much more could one ask for?!!

Resolutions…

Written on January 2, 2014   By   in Family and Friends

I am not a great keeper of New Year’s resolutions. However, I am going to TRY to keep up my poor site more regularly this year…

I do not have any new photos to post today; but check out these two cute ones from December 2007. My how we have changed!

Travis

Christmas Lamb

Big Sky Coffee Cake

Written on September 16, 2012   By   in Recipes

This recipe was given to me about 25 years ago by a co-worker at KPMG from Montana. As excellent now as it was then!

Ingredients:

1/2 cup butter
1/2 cup shortening
1 1/2 cup sugar
4 eggs
1 tsp. vanilla
1 tsp. almond extract
3 cups flour
1 1/2 tsp. baking powder
1 large can pie filling (whatever flavor floats your boat)

Glaze:

1 cup powdered sugar
2 Tbsp. milk

Instructions:

Preheat oven to 350 degrees. Cream together butter and shortening. Add sugar and beat well. Add eggs, vanilla and almond extract and mix well. Add flour and baking powder and mix until blended.

Spread 2/3 of the dough in the bottom of a rectangular jelly roll pan lined with parchment paper. Spread pie filling on top. Dot with remaining dough. Bake 35-45 minutes.

Combine powdered sugar and milk mixing well. Drizzle over the top of the coffee cake and enjoy!!

Pumpkin Snickerdoodle Cookies

Written on September 15, 2012   By   in Recipes

These cookies are amazing! They stay soft (at least for 36 hours – haven’t had one last longer than that yet), and are super easy to make.

Ingredients:

Dough-

1 stick (1/2 cup) butter
1/2 cup shortening
1 cup white sugar
1/2 cup light brown sugar
3/4 cup unsweetened pumpkin puree (1/2 can)
1 large egg
3 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

To roll in-

1/2 cup sugar
1 Tbsp cinnamon
1/2 tsp ground ginger

Directions:

Preheat oven to 400 degrees.
Mix together the butter, shortening, sugars, pumpkin, and egg, beat well. Add in the flour, baking powder, baking soda, salt, and cinnamon and mix until well-blended.
Chill dough for about 30 minutes (or cheat like me and throw it in the freezer for about 10 minutes). Roll into balls the size of small walnuts. ** I use a small scoop instead of rolling by hand. MUCH faster and easier. **
In a separate bowl, mix 1/2 cup sugar with 1 Tablespoon cinnamon and 1/2 tsp ground ginger (do not leave out the ginger – adds an amazing flavor). Roll dough balls in sugar mixture until completely covered.
Place dough balls about 2″ apart on ungreased cookie sheet. ** I line mine with parchment. **
Bake 7-9 minutes until lightly browned, but still soft. (Exactly 8 minutes in my oven.)
Makes about 5-6 dozen cookies.

Enjoy!!