AVR Coffee-Pecan Wafer
DOB- 06-23-2009
Doeling
Dam- Ancient Valley Hazelnut Latte
Sire- CMR Ram Beau


 

Ingredients:
1/4 cup butter, softened
1/4 cup granulated sugar
1 tablespoon freeze-dried coffee granules
1 large egg, lightly beaten
1/3 cup all-purpose flour
1/8 teaspoon salt
1/4 cup finely chopped pecans
1/2 teaspoon vanilla extract

Directions:

Preheat the oven to 350°F. Butter a cookie sheet. Beat the butter, sugar, and coffee granules in a large bowl with an electric mixer at high speed until creamy. Add the egg, beating until just blended. Mix in the flour and salt until well blended. Stir in the pecans and vanilla.

Drop rounded teaspoons of the cookie dough 1 inch apart onto the prepared cookie sheets. Bake for 10-15 minutes, or until just golden. Cool on the sheet until the cookies firm slightly. Transfer to racks to finish cooling.

AVR Rum Coffee Cookie
DOB- 06-23-2009
Doeling
Dam- Ancient Valley Hazelnut Latte
Sire- CMR Ram Beau

Ingredients:
1 cup brown sugar
1/2 cup margarine, softened
2 eggs
1/2 teaspoon rum extract
1 teaspoon instant coffee crystals
1 tablespoon boiling water
1 1/2 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup finely chopped pecans

Directions:

In mixer bowl cream together sugar and margarine. Add eggs and rum extract; beat well. Dissolve coffee crystals in boiling water. Stir into creamed mixture. Stir together flour, baking powder and salt.

Stir into creamed mixture. Chill several hours. Drop dough by teaspoons onto nuts; roll to coat. Place 2" apart on a greased cookie sheet. Bake at 350 for 8-10 minutes. Cool.

Ingredients: 1/4 cup Margarine; softened 1/2 cup Sugar, PLUS ("PLUS" means this ingredient in addition to the one on the next line), often with divided uses 2 tablespoons Sugar; divided 3 tablespoons Amaretto 1 Egg 2 cups All-purpose flour 1 1/2 tablespoon Instant coffee granules 1 teaspoon Ground cinnamon; divided 1/4 teaspoon Salt

Directions:

Preheat oven to 400 degrees. Cream margarine; gradually add 1/2 cup sugar, beating at medium speed until light and fluffy. Add amaretto and egg; beat well. Combine flour, coffee granules, 1/2 the cinnamon and the salt; gradually add to creamed mixture, stirring until thoroughly blended.

Combine remaining 2 tablespoons sugar and cinnamon. Shape dough into balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets. Flatten dough with a fork in a criss-cross pattern. Bake for 8 minutes, or until lightly browned. Remove cookies from pans; cool completely on wire racks. Store in an airtight container.

Ingredients: 3/4 cup espresso or coffee beans 1 cup unsalted butter -- softened 1 1/4 cup sugar 2 egg yolks 1 teaspoon vanilla 2 1/2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt

Directions:

Preheat oven to 350F degrees. Toast espresso beans on baking sheet for 10 minutes, shaking occasionally. Cool. Cream butter and 1 cup sugar together. Blend egg yolks and vanilla by hand.

In another bowl, combine flour, baking soda and salt. Add to creamed mixture. Mix thoroughly. Fold in espresso beans to form dry dough. Shape dough into 1 1/2 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheet. Flatten slightly.

Bake for 12 to 15 minutes, or until puffy and bottoms are lightly browned. Cool 1 minute on sheet. Remove to a wire rack to cool completely.

AVR Coffee Crunch Cookie
Black and white horned Doeling
DOB-06-14-09
Sire: B's Barn Bazooka Joe
Dam: Ancient Valley Molly Bolt
 

Ingredients: 1 1/2 cup sifted all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup sugar 1/4 cup brown sugar, firmly packed 3/4 cup shortening 1 tablespoon instant coffee powder 2 tablespoons hot water 1 egg 1 1/2 cup flaked coconut

Directions:

Into a medium bowl, sift flour, baking powder, and salt; set aside. In a mixing bowl, cream together the sugars and shortening. Dissolve coffee granules or powder in hot water; blend into creamed mixture along with the egg.

Stir in coconut and sifted dry ingredients. Drop dough but rounded teaspoonfuls onto lightly greased baking sheets. Bake at 350 for 10 to 12 minutes.

AVR Coffee-Frosted Walnut Cookie
Black and white horned Doeling
DOB-06-14-09
Sire: B's Barn Bazooka Joe
Dam: Ancient Valley Molly Bolt
 

Ingredients: 1 1/2 cup all-purpose flour 1/8 teaspoon salt 1/2 cup butter, softened 1/3 cup granulated sugar 1 large egg, lightly beaten 1 tablespoon freeze-dried coffee granules 2 tablespoons milk, plus more as needed ***Coffee Buttercream*** 1/4 cup butter, softened 3/4 cup confectioners' sugar 1/2 teaspoon coffee extract ***Coffee Frosting*** 3/4 cup confectioners' sugar 1 teaspoon lukewarm water (110°-115°F) 1 teaspoon hot strong coffee 12 walnut halves, to decorate Turn this recipe into a puzzle! [click]

Directions:

Sift the flour and salt into a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy. Add the egg, beating until just blended. Mix in the dry ingredients until well blended. Dissolve the coffee granules in 2 tablespoons milk and mix in to form a smooth dough, adding more milk as needed. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350°F. Butter two cookie sheets. Roll out the dough on a lightly floured surface to a thickness of 1/8 inch. Use a 2-inch cookie cutter to cut out the cookies. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used. Prick lightly with a fork. Use a spatula to transfer the cookies to the prepared cookie sheets, placing them 1 inch apart.

Bake for 12-15 minutes, or until golden, rotating the sheets halfway through to ensure even browning. Transfer to racks to cool.

For coffee buttercream: With mixer at high speed, beat the butter in a medium bowl until creamy. Beat in the confectioners' sugar and coffee extract until well blended.

For coffee frosting: Sift the confectioners' sugar into a double boiler placed over barely simmering water. Beatin enough water and coffee to make a glossy, spreadable frosting. Stick the cookies together in pairs with the buttercream. Spread the tops of the cookies with the coffee frosting and top with a half walnut.

AVR Coffee N Cream Drop
Black and white horned Buckling
Bottle Baby
DOB-06-14-09
Sire: B's Barn Bazooka Joe
Dam: Ancient Valley Molly Bolt

 

Ingredients: 2 tablespoons instant coffee granules 3 tablespoons light cream or half-and-half 1 cup butter (no substitutes), softened 2/3 cup granulated sugar 2/3 cup packed brown sugar 1 teaspoon baking soda 1/4 teaspoon salt 1 egg 1 teaspoon vanilla 2 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1/2 cup chopped nuts 1/2 cup miniature semisweet chocolate pieces Turn this recipe into a puzzle! [click]

Directions:

Heat oven to 375 degrees F. Stir together instant coffee granules and 1 tablespoon of the light cream or half-and-half in a small bowl until coffee dissolves; set aside.

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and salt; beat until combined. Beat in the coffee mixture, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.

Divide the dough in half. Set one portion aside. Stir the remaining 2 tablespoons light cream or half-and-half and the cocoa powder into the remaining portion. Stir nuts into chocolate dough. Stir chocolate pieces into plain dough. Spoon a scant 1 teaspoon of each dough side by side on an ungreased cookie sheet. Press dough pairs together.

Bake 8 to 9 minutes or until just set. Cool 1 minute on cookie sheet; transfer to wire racks and cool completely.

AVR Coffee Bean Cookie
Black and white horned Buckling
Bottle Baby
DOB-06-14-09
Sire: B's Barn Bazooka Joe
Dam: Ancient Valley Molly Bolt

Ingredients: 1/2 cup Butter; softened 1/2 cup Shortening 1/4 cup Sugar 3/4 cup Firmly packed brown sugar 2 large Eggs 1 teaspoon Vanilla extract 2 1/4 cups All-purpose flour 1 teaspoon Baking soda 1 teaspoon Salt 1/2 teaspoon Ground cinnamon 1 cup Chopped almonds; toasted 1 cup Chocolate-covered coffee beans 4 English toffee-flavored candy bars (1.4 oz size); chopped Turn this recipe into a puzzle! [click]

Directions:

Beat butter and shortening at medium speed of an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well.

Combine flour and next 3 ingredients; add to butter mixture, beating well. Stir in almonds, coffee beans, and candy. Cover and chill dough, if desired.

Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 10 to 11 minutes or until golden. Cool on cookie sheets 1 minute; remove to wire racks, and cool completely.

Ancient Valley Cafe Bonbon
Doeling DOB 5-13-09
Sire- CMR Rambeau
Dam-Ancient Valley Cafe Joy

 

Ancient Valley Tea Party
Buckling, DOB 4-15-2009
Sire- Critter Pines Flirt
Dam-Saddleback Mountain Snow Pea

Ancient Valley Slushy Carmel coffee

Tri-Doe kid
DOB- 11-07-2008
Dam- A0360 Lazy Coyote Jewel
Sire- CMR Rowdy

Brew about 4 cups of coffee (as strong as you'd like) (Or use equal amount of instant coffee) Add about 5 table spoons of sugar until completely dissolved. After you dissolved the sugar,  In  your blender,  pour coffee over 2 or 3 hand fulls of ice. Add about 2 cups of  vanilla ice and Caramel syrup( add as much caramel as you'd like for a sweeter flavor) Blend until all is mixed well and iced is slushy Add more ice if needed. Pour into  tall mug or holiday glass, Add  whipped cream swirl  and caramel drizzle and a sprinkle of cinnamon to garnish.( Chocolate syrup works great too.)

Ancient Valley Hot Orange Mocha Sold

Red/white buck kid
DOB- 11-06-2008
Dam- Ancient Valley Burnt Toast
Sire- CMR Rowdy

Coffee Liqueur will be wethered and will be shown by Mystic Valley Ranch at the Galaxy Classic Jackpot Show in Ridgecrest, Ca. on April 25th.

2 cups milk
4 oz bittersweet chocolate, chopped
3 pieces of orange zest
1/2 tsp instant coffee
1/8 tsp ground nutmeg

Melt everything together in a saucepan, but do not let boil. Whisk until foamy, then remove the orange zest pieces. Whisk again and serve.

Ancient Valley Cappuccino Brownie

Combine everything but the praline liqueur and heat through, until sugar dissolves. Add liqueur and serve.
 

For information on our goats for sale please call us at 661-754-0830 or Email Us