2008-2009 Kids
Please visit our for sale page for available kids

                                                                                                                      

 

 

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.


 

 


AVR Cinnamon Coffee Cookie
DOB- 06-16-2009
Doeling
Dam- Ancient Valley Burnt Toast
Sire- CMR Ram Beau

 

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.

 

 

 

AVR Espresso Cookie
DOB- 06-16-2009

Doeling
Dam- Ancient Valley Burnt Toast
Sire- CMR Ram Beau

 

 

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

 
 
 
 
 
 
 
 


 
Condensed milk poured carefully over espresso and served in a small glass. The shot of espresso remains separated from the milk until stirred, as in a black and white. Cafe Bonbon is French for "candy coffee".  
 
 
 
 
 



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

 

 

 

 

 

 

 

 

 

 

 


 

 


 

Congratulations to TTT-Ranch
on their new arrivals!

 

 

 

 

Ancient Valley Mocha Chip
Buck kid
DOB- 11-25-2008
Dam-
Ancient Valley Frosty Miss
Sire- CMR Rowdy
 
 

Mocha Chip blended coffee with chocolate whipped cream:

Coffee and milk, mocha sauce, mocha chips, blended with ice, and then topped with chocolate whipped cream and mocha sauce.  YUM!

 

Ancient Valley Jasmine Tisane
Doe kid
DOB- 11-25-2008
Dam-
Ancient Valley Frosty Miss
Sire- CMR Rowdy
 
 

(a Jasmine flower tea that is consumed in China).

 


 

Ancient Valley Ranch Einspanner (or "hitch")

Black and white horned buckling
DOB-02-02-08
Sire: B's Barn Bazooka Joe
Dam: Ancient Valley Swiss Coffee

Sweet black demitasse, a strong black coffee, served in a glass with whipped cream and sprinkled with chocolate powder.

 

 



Ancient Valley Ranch double brewed

Black and white horned buckling
DOB-02-03-08
Sire: B's Barn Bazooka Joe
Dam: Lazy-Coyote Chiquita

 

 

 

 

 



Ancient Valley Calypso Coffee
Brown and white-Doe kid, blue eyes
DOB- 11-27-2008
Dam-
A0361 Lazy-Coyote Cricket
Sire- CMR Rowdy


1 ounce Rum
1 ounce Creme de Cacao Liqueur
8 ounces hot brewed Coffee
Pour rum and liqueur into a mug. Fill mug to the top with coffee.

 



Ancient Valley Frozen Sunset

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

 


 

1 cup orange juice
1/4 cup French Vanilla Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
2 cups ice cubes
 

PLACE orange juice, Coffee-mate and ice in blender; cover. Blend until smooth.

 


(
Frozen Sunset facing left, Slushy Carmel coffee facing right)

 

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

Chocolate doe kid
DOB- 11-06-2008
Dam-
Ancient Valley Burnt Toast
Sire- CMR Rowdy

 

(Brownie is in front)

For Brownie Layer
8 ounces fine-quality bittersweet chocolate (not unsweetened)
1 cup walnuts
1-1/2 sticks (3/4 cup) unsalted butter
2 tbls. instant espresso powder*
1 tbls. boiling water
1-1/2 cups granulated sugar
2 tsps. vanilla
4 large eggs
1 cup all-purpose flour
1/2 tsps. salt

*available at specialty food stores, and some supermarkets

Make Brownie Layer
Preheat oven to 350F.
Butter and flour a 13 X 9 inch baking pan.
Chop chocolate and walnuts and cut butter into pieces. In a cup, dissolve espresso powder in boiling water. In a metal bowl, set over a saucepan of barely simmering water, melt chocolate and butter with espresso mixture, stirring until smooth. Remove bowl from heat and cool mixture to lukewarm. Stir in sugar and vanilla. Stir in eggs one at a time, stirring well after each addition, and stir in flour and salt until just combined. Stir in Walnuts. Pour batter into baking pan and smooth top. Bake brownie layer in middle of oven 22 to 25 minutes, or until a tester comes out with crumbs adhering.
 



Ancient Valley
Coffee Liqueur

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

 

 

 

2 cups coffee
1 1/4 cup sugar
2 cups vodka
1/2 vanilla bean (split)
Add the sugar to hot coffee, and mix until dissolved. Let cool and add the vodka and vanilla bean. Transfer liquid to a bottle. After 2-4 weeks, strain out the vanilla bean and pour liqueur into a new bottle



Ancient Valley Praline Liqueur

Tri doe kid
DOB- 11-06-2008
Dam- Ancient Valley Molly Bolt
Sire- CMR Rowdy

 

 

 

3 cups hot coffee
3/4 half n half
3/4 cup brown sugar
2 tbs butter
3/4 praline liqueur

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

 



Ancient Valley Irish Fantasy

Frosted brown doe kid
DOB- 11-06-2008
Dam- Ancient Valley Molly Bolt
Sire- CMR Rowdy

 

 

 

1 tbs instant coffee
1 1/2 tbs hot cocoa powder
1/2 oz Irish cream
3/4 cup water, boiling

Preparation:

Combine ingredients in a mug and serve.



Ancient Valley
Tennessee Mud

Red w/Blue eyes, buck kid
DOB- 11-03-2008
Dam- BBF Andrea
Sire-
CMR Rowdy

1/2 ounce amaretto
1/2 ounce whiskey
5 ounces hot coffee
Whipped cream

Combine amaretto, whiskey and coffee in coffee mug.

Garnish with whipping cream.

 

 

 


Ancient Valley Ranch Mocha Cooler Retained

Tri w/blue eyes, buck kid (eye color not guaranteed)
DOB- 11-03-2008
Dam- BBF Andrea
Sire- CMR Rowdy

Mocha Cooler will be wethered and will be shown by Ancient Valley Ranch at the Galaxy Classic Jackpot Show in Ridgecrest, Ca. on April 25th.

 

 

 

1 medium banana, cut into chunks
2 cups light chocolate soymilk
2 teaspoons instant coffee granules or crystals
1/2 teaspoon vanilla
1 cup ice cubes
1. In blender or food processor, place banana, soymilk, coffee granules and vanilla. Cover; blend on high speed about 15 seconds or until smooth. Add ice cubes. Cover; blend about 15 seconds or until blended. 2. Pour into 2 glasses. Serve immediately.

Nutritional Information

1 Serving: Calories 150 (Calories from Fat 15); Total Fat 1 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 180mg; Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 18g); Protein 8% Daily Value*: Vitamin A 10%; Vitamin C 8%; Calcium 30%; Iron 10Exchanges: 1 Fruit; 0 Other Carbohydrate; 1 Skim Milk; 0 Vegetable Carbohydrate Choices: 2 MyPyramid Servings: 1/4 c Fruits 
*% Daily Values are based on a 2,000 calorie diet.

 


Ancient Valley Ranch Chai Tea Sold

Tri w/blue eyes, doe kid (eye color not guaranteed)
double teats
DOB- 11-03-2008
Dam- BBF Andrea
Sire- CMR Rowdy   

 

 

                                                    

2 cups water
4 bags black tea
2 cups fat-free (skim) milk
2 tablespoons honey
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1. Heat water to boiling. Add tea bags; reduce heat. Simmer 2 minutes. Remove tea bags. Stir in remaining ingredients. Heat to boiling.
2. Stir with wire whisk to foam milk. Pour into cups.

Nutritional Information
1 Serving: Calories 80 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 15g); Protein 4g % Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 15%; Iron 0% Exchanges: 1/2 Other Carbohydrate; 1/2 Skim Milk; 0 Vegetable Carbohydrate Choices: 1 MyPyramid Servings: 1/2 c Dairy
*% Daily Values are based on a 2,000 calorie diet.
 

 

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

 


Great coffee recipe links:

http://www.coffeeterms.com/coffee-drinks-and-recipes.htm

http://coffeetea.about.com/od/icedcoffee/r/latteshake.htm

http://www.cdkitchen.com/recipes/recs/218/Tennessee-Mud111092.shtml

http://coffee.lifetips.com/cat/59239/coffee-beverages-recipes/index.html

http://www.eatbetteramerica.com/Recipes/drinks/coffee-tea.aspx?WT.mc_id=paid_search_phase2_08&WT.srch=1&sid=413

www.drinksmixer.com

http://www.droogle.ca/drinks/480-Catherine_Of_Sheridan_Square_

http://allrecipes.com/Recipe/Pumpkin-Spiced-Latte/Detail.aspx

http://www.ineedcoffee.com/04/thaiwonon/

http://blog.nationalbartenders.com/daily_drink_recipe/?tag=coffee-drink-recipes

http://coffeetea.about.com/od/coffeerecipes/tp/topcoffee.htm

http://allrecipes.com/Recipe/Cherry-Coffee-Cake/Detail.aspx

http://base.google.com/base/a/3163951/D8865193579652836121

http://www.coffee-mate.com/Recipes/cold/FrozenSunset.aspx