Myotonic Does
                                                                                                                                   

Grand Champion Ancient Valley Swiss Coffee 3 oz. premium, dark roast, medium ground coffee. 1 oz. each of: Kahlua, Amaretto, Tia Maria, Dark Cream de Cacao. Serve, top with whipped cream.                 OCR Clay       Sire: A0363 OCR John Doggett         OCR Dawn       Animal: A2273 Ancient Valley Swiss Coffee     Lazy-Coyote Rory   A0359 Lazy Coyote Chunky Monkey     Foxtail Acres Show Dancer Dam : A0365 Ancient Valley Burnt Toast     Galloping Goat Robbey   A0364 Lazy-Coyote Chiquita     Lazy Coyote Chacha     *Oregon 2010 Freedom Show-Grand Champion Doe                 Triple-T Spotted Panda Doeling - White with black - Brown eyes - Horned DOB: 01/23/09 Sire: Quinton Ranch Rodeo Star (IFGA #10407-H) Dam: Triple-T Shamu (IFGA #10403-D)

Triple-T Rodeo Angel Doeling - White with black - Brown eyes - Horned DOB: 01/23/09 Sire: Quinton Ranch Rodeo Star (IFGA #10407-H) Dam: Triple-T Shamu (IFGA #10403-D)                 AVR Cafe Joy Doe Kid DOB 2-9-08 Sire-A0674 B's Barn Bazooka Joe Dam-A0909 Ancient Valley Macchiato                     1/2 oz Frangelico 1/2 oz Malibu rum 1/2 oz Bailey’s irish cream Coffee How to Mix it Add the three liquors and then add the coffee. Top with whip cream and toasted coconut.         Ancient Valley Ranch Espresso Biscotti DOB-01-10-10, 5.5 Lbs at birth Black and white doeling, poss. polled Sire-Ahart Acres Udder-Chaos Dam-Ancient Valley Swiss Coffee                                     Espresso Biscotti ingredients list: 2 cups of all-purpose flour. 2 tablespoons of ground espresso powder. ½ teaspoon of ground cinnamon. ½ teaspoon of baking soda. ½ teaspoon of baking powder. 1 cup of sugar. ½ teaspoon of salt. 2 tablespoons of grated orange zest. 3 large eggs. 1 teaspoon of vanilla. ¾ cup of natural almonds, toasted and chopped. Instructions for Espresso Biscotti: Preheat oven to 350°F (175°C). In a bowl with an electric mixer, mix together the all-purpose flour, ground espresso powder, cinnamon, baking soda, baking powder, sugar, salt and orange zest. In another bowl, beat together the eggs and vanilla. Add all at once to the dry ingredients and beat until a dough is formed. Stir in the toasted chopped almonds. Turn the dough out onto a floured board and knead it into a ball. Halve it and form each half into a log 12 inches by 2 inches. Arrange the logs on a buttered and floured baking sheet approximately 3 inches apart. Bake the logs in the middle of oven for 45 minutes or until they are browned and firm all over. Remove from the oven and allow to cool. On a cutting board, cut the logs diagonally into slices one inch thick. Position the slices on baking sheet and return to the oven and bake for 10 minutes on each side or until golden throughout. *Oregon 2010 Independence Show-Jr. Champion Doe *Oregon 2010 Independence Show-Reserve Grand Champion Doe