Coyote Soup

Bringing life back to the family ranch with three young free range braves and lots of organic elbow grease.

Monster Cookies November 9, 2012

Filed under: Recipes,Uncategorized — Piper Long @ 11:55 am
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These Monster Cookies are nothing more than Mom’s Crispy, Chewy Oatmeal Cookies disguised with an excessively extravagant array of goodies added to the batter. There are no limitations to the possible additions to these cookies. The more the merrier I always say!

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These cookies are amazing.

Besides being completely and totally ridiculously delicious, I’m pretty sure they even prevent wrinkles. Or maybe it was aging? I can’t remember now. All I know is… they sure bring out the kid in ya!

These are really good y’all!

Give ’em a try, but please be forwarned… they are frighteningly addictive!
Start by sweetening your butter.
With brown sugar.
And granulated sugar.
Cream until just combined.
Add an egg.
Mix well.

Then add flour.
Soda. Baking soda. Not to be confused with Cola Soda.
And mix.
Add vanilla.
M & M’s.

Chocolate chips.
Peanut butter chips.
Plenty of nuts.
And mix.
Don’t forget the rice crispies!

There. Now mix it up. It’s the last time, I promise.
And drop by spoonfuls onto an ungreased cookie sheet…
and bake at 350 for about 10 minutes or until golden brown.


Here’s the recipe:

Oatmeal Cookies

makes 15 cookies

1/2 cup butter, softened
1/2 cup brown sugar, tightly packed
1/4 cup granulated sugar
1 egg
1/2 tsp. vanilla
3/4 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup quick cooking oats
1/4 cup M & M’s
1/4 cup chocolate chips
1/4 cup peanut butter chips
1/4 cup nuts
1/2 cup rice crispies

Cream together softened butter, sugars and egg. Add vanilla, flour, salt and baking soda. Mix well. Add oats, M & M’s, chocolate chips, peanut butter chips and nuts. Give it a stir, then add your rice crispies. Stir just until combined.

Drop walnut-sized mounds of dough on cookie sheet. Bake in preheated 350 oven for about 10 minutes.


Best Buttermilk Biscuits October 26, 2012

Filed under: Recipes — Piper Long @ 8:16 am
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I know. There are a gazillion biscuit recipes out there. But in my book, this recipe is a keeper for the following reasons:

1. They’re delicious.
2. They’re EASY!
3. The recipe is so simple, you can memorize it.

Which is great for those early mornings when you emerge from your bedroom like a blinking mole at first light and your family is sitting at the table banging their knives and forks against the table chanting, “WE WANT FOOD! WE WANT FOOD!”

You’re family doesn’t do that?


Well, as a side note, these biscuits are also great for dinner alongside fried chicken, baked chicken, roasted chicken, soupy chicken and just about anything that tastes like chicken. I know because I served these biscuits to my family alongside fried chicken just the other night.

“Momma?” My oldest boy asked, eyeing the steamy biscuit I had just pulled out of the hot pan.

“Hmm?” I replied, admiring the beautiful rise in the pillowy biscuits.

“I don’t like biscuits with sideburns,” he said. “Can I have one out of the middle?”

“Sideburns?” I asked, inspecting my biscuits, visualizing hair growing down the sides of the biscuit like a Chia Pet.

“Ya. The burns on the sides of the biscuits…” he explained. “I like the ones without the sideburns.”

“Oh!” (giggles) “You mean the edge of the biscuit where it was resting against the side of the pan…” (more smiles and giggles… followed by full on belly laughs.)

Here’s how you make ’em:

Start with 2 cups SELF RISING flour. I LOVE self rising flour. It’s basically a mix of all-purpose flour, salt and leavening. You can mix up your own or buy it at the store.

Next, add a stick of cold butter.

Cut the butter in with a pastry cutter or two knives…

…until the butter is cut up enough (maybe pea size) to mix well with the flour.
Add 1 cup buttermilk. If you don’t have buttermilk, you can sour 1 cup of whole milk with 1 Tbl. white vinegar or lemon juice to substitute for the buttermilk.
Stir to combine. Your dough will be sticky.
Turn out onto floured surface.
Knead by folding the dough.
And flattening.
And folding…
And flattening.

Knead the dough a couple more times, or until you just work the stickiness out.
Flatten the dough with your hands to about a half-inch in thickness.
Cut the dough into rounds with your biscuit cutter.
Arrange the biscuits in an ungreased baking pan, with the sides touching.
Bake at 450 until golden brown, but not so brown that the biscuits develop side burns, about 12 minutes.

Serve warm with a sliver of butter and a spoonful of homemade peach jam. Or honey. Or plum jelly. Or any kind of jelly, jam or preserves.

Apple butter would be divine.

Here’s the short version:

Best Buttermilk Biscuits
Makes 12 biscuits

2 Cups Self Rising Flour
1 Stick Cold Butter
1 Cup Buttermilk

1. Cut cold butter into flour.
2. Stir in buttermilk.
3. Turn onto floured surface and knead until no longer sticky.
4. Bake at 450 for about 12 minutes or until golden brown.


Mom’s Crispy, Chewy Oatmeal Cookies October 3, 2012

Filed under: Recipes — Piper Long @ 7:43 am
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These are my family’s favorite oatmeal cookies. They’re crispy, chewy and perfect.

Although I must say, when it comes to oatmeal cookie additions, we are a family divided.

I’ve always been one to like raisins and nuts in my oatmeal cookie. Drover and all three of our offspring prefer oatmeal cookies stuffed with chocolate. So whenever I make oatmeal cookies, I take a bit of the basic batter and add raisins n nuts for me. The rest of the dough is filled with any or sometimes every type of chocolate goody I have on hand.

Here’s how you make ’em:
Start by sweetening your butter with sugar.
Stir in an egg.
Add flour.
Baking soda.
And oats.

At this point, you have a perfectly delicious cookie mix, ready to bake.

But if you want to dress them up a bit, you can add…
some brickle.
Or maybe some semi-sweet chocolate chips!
Drop by spoonfuls onto ungreased cookie sheet and bake at 350 for approximately 10 minutes or until golden brown.
Here’s the recipe:

Oatmeal Cookies

makes 15 cookies

1/2 cup butter, softened
1/2 cup brown sugar, tightly packed
1/4 cup granulated sugar
1 egg
1/2 tsp. vanilla
3/4 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup quick cooking oats
1/4 cup optional goodies (raisins, dried fruit, nuts, chocolate chips or brickle)

Cream together softened butter, sugars and egg. Add vanilla, flour, salt and baking soda. Mix well. Add oats and optional goodies. Stir just until combined.

Drop walnut-sized mounds of dough on cookie sheet. Bake in preheated 350 oven for about 10 minutes.


Cranberry-Orange Nut Bread November 4, 2011

Filed under: Recipes,Uncategorized — Piper Long @ 1:51 pm
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Cranberries and oranges are like natural partners. Whether they turn up together in a scone, cake, muffin or bread… they always bring out the best in each other.

Cranberry-Orange Nut Bread

1 cup sugar
1 cup flour
1 tsp. salt
1 Tbl. baking powder
2 Tbl. canola oil
1 large egg
2 tsp. orange zest
3/4 cup orange juice
3/4 cup fresh cranberries, chopped
1/2 cup pecans, chopped

Preheat oven to 350. In a medium bowl, mix sugar, flour, salt and baking powder. Make a well and add oil, egg, orange zest and orange juice. Stir to combine. Fold in cranberries and pecans. Transfer to a 9″x5″ loaf pan. Bake at 350 until your house smells like bread heaven, about 55 minutes.


Chocolate Double Pecan Pie September 29, 2011

Filed under: Recipes,Uncategorized — Piper Long @ 7:55 am
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The farm is not only a great source of pasture land for the cattle, it’s also home to an abundance of pecan trees. Each year, after the first hard frost, I spend much of my spare time gathering pecans by hand. I have them cracked and shelled at the local feed store, then I take them home and start picking them out.

Chocolate Double Pecan Pie is one of my family’s favorite ways to enjoy the fresh pecans.

Chocolate Double Pecan Pie

1 (9″) unbaked pie shell
3 Tbl. butter, melted
1/2 cup corn syrup
1 cup sugar
3 large eggs, beaten
1/2 cup semi-sweet chocolate chips
2 cups pecan pieces

Melt butter in a microwave safe bowl. Add corn syrup and sugar. Mix well. Stir in beaten eggs. Fold in chocolate chips and pecan pieces. Pour into unbaked pie shell. Cover edges of pie with a pie crust shield or tin foil. Bake at 375 for 10 min. Then decrease temperature to 350 and bake an additional 35 min. or until center is completely set. Remove pie crust shield 10 min. prior to removing pie from oven. Let cool before serving.


Simple Cheddar Pear Pie September 7, 2011

Filed under: Recipes,Uncategorized — Piper Long @ 3:22 pm
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When I think of the holidays, I think of turkey, ham, mashed potatoes, gravy, hot rolls, and every side dish imaginable. And then…

There’s dessert.

I LOVE the variety of desserts around the holidays.

Unfortunately, I’m not always up to the task of preparing said variety. That’s why I’m always on the lookout for quick, satisfying recipes to round out a spectacular holiday meal.

This Simple Cheddar Pear Pie recipe fits the bill.

It’s quick, it’s easy, it’s simple, it’s light, and it’s got 3 of the basic food groups.

Did I mention it’s a cinch?

Forget that the recipe calls for canned pears.

Forget that store-bought pastry can be used in place of the homemade crust.

And let the simple goodness of this recipe shine without telling a single soul!

(For the record, I’ve tried it with fresh pears. And believe me when I say, it’s not worth the extra effort. The end results are hardly noticeable. I do, however, always nestle the filling into a homemade crust. It makes me feel better about serving canned pears.)

Here’t is:
Cheddar Pear Pie
2 (29 ounce) cans pear halves, sliced
1/4 cup sugar
3 Tablespoons cornstarch
dash salt
1 Pastry Shell (homemade or store-bought)

1/4 cup butter, melted
1/4 cup sugar
1/4 teaspoon salt
1/2 cup flour
1/2 cup Cheddar Cheese, shredded

Begin by mixing topping. In a small bowl, combine melted butter, sugar, salt, flour and cheese. Mix until crumbly. Set aside.

Bake unfilled pastry shell about 5 min. in 425 oven. I’ve found that if I don’t bake the crust a bit before adding the filling, it turns out soggy. While crust is baking, drain canned pears in a colander. Slice pear halves into large bowl. Stir in sugar, cornstarch and salt. Dump into the warm pastry shell, top with cheddar crumble topping. Cover edges of crust with foil or pie ring to prevent over browning. Bake at 425 for about 22 minutes or until filling is bubbly and top is done, but not overly browned.


Never Fail Pie Crust May 12, 2011

Filed under: Recipes — Piper Long @ 11:47 pm
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I used to avoid making pies at all cost because the crust was just too stinkin’ hard to get right…. too flakey, too soft, too tough, too dry, too small… or completely and utterly tasteless. All of which would be good if you are on a diet and skip the crust altogether.

In which case you may want to reconsider using this recipe.

I happened upon this recipe in a local church cookbook and decided to give it a shot.

True to the name, it was a success.

Thank you Ruby for sharing this recipe.

Never Fail Pie Crust
4 cups flour
2 tsp. salt
1 Tbsp. sugar
1 3/4 cups shortening
1/2 cup water
1 Tbsp. vinegar
1 egg

Start by mixing the flour, salt and sugar.

Add the butter flavored shortening.

Cut it into the flour mixture with a pastry blender until crumbly.

Because I don’t like to wash dishes, I used the same measuring cup to measure my water. Then I added my vinegar and egg to the same cup.

And mixed it up.

And added it to the crumbles.

I tossed it all together with a spoon…

until I couldn’t stir no more. Then I used my hands to mash it together until I got a perfect dough.

Never fails!

At this point, it can be divided into thirds if you are making one crust pies or halved to make two (two-crust) pies.

Wrap in cling wrap and chill until easy to work.

Then roll out on lightly floured surface.

Transfer to a pie plate.

Cut off the excess dough to even the edges.

For a one crust pie, I fold the edges under toward the pie pan.

Then flute the edges.

Note: If I’m making a two-crust pie, I will leave the edges evenly cut, add the filling and top crust, and fold the crust up, then flute the edges.

Bake unfilled one-crust pie shell at 450 for about 10-14 minutes.


Nana’s Bread Pudding April 28, 2011

Filed under: Recipes,Uncategorized — Piper Long @ 8:26 am
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When I was dairy farming, my go to dessert was usually bread pudding simply because it was a good use of my never-ending supply of non-homogenized milk and free range eggs. The only other ingredients I had to bring to the table were sugar, vanilla and bread.

I typically always have a little day old bread to use in this recipe – be it leftover homemade loaf or homemade rolls…store bought Italian loaf or plain ol’ sliced bread that happened to get squashed on the ride home from the store.

Not only is this recipe a good use of ingredients that I have on hand, but it’s a light dessert that packs a punch of energy when you need it. It was perfect for those 4:30am milkings when I wasn’t quite ready for a heavy breakfast, but knew I needed a little something to get me through milking.

Now grab some eggs and let’s get started!

Give em a whirl.

Now add the canned milk, if using canned milk.

Mix it good.

Add the sugar.

Whisk it good.

Mix in the half and half or milk, whichever you are using, along with the vanilla. And it’s ready to go over your bread cubes.

Sprinkle the top with cinnamon and nutmeg.

And bake until set.

If you’d like you can also prepare a Lemon Raisin Sauce to drizzle over top.

Here’s the recipe. I hope you enjoy it as much as we do!

Nana’s Bread Pudding
6 large eggs, beaten
4 cups half and half or milk
1 can evaporated milk or an equal amount of milk
1 1/2 cups sugar
pinch salt
2 teaspoons vanilla, if you’ve got it
1 1/2 cups bread pieces

Pour into an 8 quart oblong baking dish. Sprinkle with cinnamon and nutmeg. Bake at 350 for 40-45 minutes or until set.

Lemon Raisin Sauce
1 cup water
3/4 cup sugar
2 Tbl. lemon juice (about 1 lemon)
3-4 Tbl. butter
1/2 cup raisins, optional

Bring water, sugar, lemon juice and butter to a boil to dissolve sugar, add 1/2 cup raisins if desired. Drizzle warm sauce over Nana’s Bread Pudding.


Mimi’s Dinner Rolls April 27, 2011

Filed under: Recipes,Uncategorized — Piper Long @ 8:41 am
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When it comes to rolls, I’ve got a bit of a dilemma. Do I make them light and fluffy… or dense and filling?

My Mimi always made them light and fluffy, like little pillows of air. Therefore, that’s the way my biological family likes them.

And it’s the ONLY way they like them. Some of them won’t even waste their precious carb allowance on anything less.

When Mimi was making them, it wasn’t a problem. Cause she made them exactly the same way every time. And my family was happy.

As Mimi got older, she realized that in order to keep the family from going into a deep depression, she would need to pass on the art of producing perfect, airy rolls.

That’s where I come into the picture.

With a bit of practice, I perfected the art of leavened bread that has been risen higher than the sun at high noon.

Then I met the love of my life. Who happens to like his rolls with a little more density.

So when I make rolls for my mother’s side of the family, I allow for an extra rising. But when I make rolls for my love, I cut one of the risings out and make a B-line to the oven.

And this is how I do it:

Warm 2 cups water and 1/2 cup sugar in saucepan just until sugar is dissolved.

Transfer to a large mixing bowl.

Now, you’re gonna need lots of flour, so you may as well drag the whole canister out.

Add 2 cups of flour in 1/2 cup increments.

Whisk it up real good.

Then add one package of yeast with the last of the flour.

Whisk it in and let it set till it becomes bubbly. About 5-10 min.

Then add 4 TBL oil, pinch salt and 1 egg. Whisk until well combined.

Add one cup flour in 1/2 cup increments. At this point, you may need to relieve the whisk of it’s duties and bring in a good sturdy spoon. Mix in another 1 1/2 cup flour a little at a time. At this point, the dough should be getting harder to mix. That’s when you know you need to turn it out and knead it.

Sprinkle 1/4 cup flour on a clean surface. Knead by folding dough over on itself, picking up little bits of flour each time.

The key is to never dump large amounts of flour on the dough.



Just sprinklings that can be well incorporated. Otherwise, your dough could have dry balls of flour hidden in the dough even after it’s been baked. Or you may get too much flour at once… the dough will start to break apart and separate and you will just have a big mess of flour and tough dough.

Don’t ask me how I know this.

Add another 1/4 cup flour. Knead.

Add another 1/4 cup flour. Knead.

Continue if needed until the dough doesn’t pick up any more flour. (I didn’t add any more to mine.)

Put dough in an oiled bowl, turning once to coat.

Cover with the latest issue of Cattle Connection. If you don’t get Cattle Connection, any ol’ newspaper will probably work just fine.

Now, find the warmest spot in your house where no animals or kids can get and let your dough rise for one hour or until double in size.

When you poke it with your finger and it doesn’t spring back, it’s ready!

Then punch it down. I know it’s hard, but it’s for the best. If you can’t bring yourself to do it, your kids will be happy to help.

This is the point where I have to decide if they will be light and airy or dense and filling.

For light and airy, I let rise, covered another 30-40 minutes. If I want them dense and filling, I skip this step and let them rest, covered 10 minutes.

Once they have either risen again or rested shortly, I pinch off a hunk of dough and form it into a sort of ball, smoothing the top and leaving the underside a bit unsightly.

Then I put them in a greased 9 x 13 pan…

…and let them rise, covered with the newspaper for 30 minutes.

Then I put them in a preheated 375 oven for 12-15 minutes or until golden brown.

Top with butter.

Serve warm. Enjoy!


Double Chocolate Chip Muffins April 20, 2011

Filed under: Recipes,Uncategorized — Piper Long @ 5:31 am
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This is my version of Otis Spunkmeyer’s Chocolate muffins. Only I think these might be better. And with only 6 ingredients, they are a cinch to make.

Double Chocolate Chip Muffins
4 1/2 oz. pkg. instant chocolate pudding
18.25 oz. chocolate or devils food cake mix
6 oz. chocolate chips
1 3/4 c. milk
2 eggs
1 tsp. vanilla

Mix pudding, cake mix, milk, eggs & vanilla by hand until well combined. About 2 minutes. Stir in chocolate chips until evenly distributed.

Bake in greased muffin tin at 350 for 15 minutes or until toothpick comes out clean. Makes 24 muffins.


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