Coffee Klatch - Dog Wars

We have many non-human members in our family.  Altogether we've had:

• 3 dogs
• 4 cats
• 1 horse
• 2 hermit crabs
• 2 guinea pigs
• 4 hamsters

Our newest member, a German Shepherd/Husky puppy named Nikita joined the family last Friday.  Our current Alpha, a three-year-old American Eskimo named Vail was really pissed less than enthused.  I've been watching Dog Whisperer all week and have determined that Vail is suffering from an anxiety disorder and we have done a very poor job being the pack leader in our menagerie.  Armed with all kinds of great tidbits from Cesar Millan, we have been working on changing Vail's status to bottom of the pack heap.  You know what?  He likes it there.  Thank you Cesar! 

Vail in Snowmass, Colorado.

My daughter and I are in training wars to see which of our dogs will be the smartest, cleverest, most well-behaved canine.  I showed her this video sent to me by my alert brother.  This will be Vail and me within 6 months. 

http://www.youtube.com/watch?v=xZNtiqK2wPM&feature=channel

Laurel's Coconut Oatmeal Crisps

These cookies are the reason I blog--to resurrect recipes that I've disregarded for a long time.  I have had this recipe forever.  It was one that I received from a friend.  They are truly amazing and I haven't made them for years.  What was I thinking?  Generally, cookies with oatmeal are dense and chewy.  These are as light as a feather and crispy and delicious.  (Family members:  These are in the family cookbook.  They were called Yummy Cookies.  I changed the name...)

1 cup butter
1 cup vegetable oil
1 cup dark brown sugar
1 cup granulated sugar
1 egg (beaten)
1 teaspoon vanilla
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup crushed cornflakes
1 cup oatmeal (not instant)
1/2 cup nuts (finely chopped) - I used toasted pecans
1/2 cup flaked coconut

Mix butter, vegetable oil, brown sugar, granulated sugar, egg, and vanilla together.

Sift together flour, baking soda, and salt. Add to mixture. Mix well. Stir in corn flakes, oatmeal, nuts, and coconut.

Form 1-inch balls. Place on ungreased cookie sheets. Bake at 350 degrees for approximately 7 minutes. Makes approximately 8 dozen.

Optional: Sprinkle with powdered sugar while still warm.

Spinach Cheese Bread

My, my.  What a busy weekend this has been.  We've added a new puppy to our family.  She will be my daughter's dog.  She is a German Shepherd/Husky mix.  Do you know they call these "designer dogs" now?  Sounds so much better than "mutt."  She is 10 weeks old and is very sweet.  Our 3-year-old Eskie wants to eat her.  I've been working hard this weekend to make sure she didn't appear on my "Appetizers/Snacks" list.  This morning we had success.  I carried the puppy into the kitchen and our Eskie was relaxed and didn't go after her.  It takes the patience of Job sometimes.  I predict "total acceptance" will have occurred within one week. 

Yesterday, I made Spinach Cheese Bread.  This is an appetizer that I saw in a Bon Appetit magazine many many years ago.  This is a great snack; a great appetizer, and a great go-with for a main-course soup or salad.

1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 large egg, beaten to blend
2 tablespoons milk
1 tablespoon Dijon mustard
1 teaspoon garlic salt
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1/3 cup grated Parmesan cheese
1/4 cup fresh white breadcrumbs
1 11-ounce tube refrigerated Crusty French Bread dough

Preheat oven to 375 degrees. Butter a heavy large baking sheet.

Mix spinach, beaten egg, milk, mustard and garlic salt in medium bowl. Mix in mozzarella cheese, cheddar cheese, Parmesan cheese, and fresh white breadcrumbs.

Unroll dough on lightly-floured work surface. Roll out dough to a 13-inch square. Cut dough in half, forming two 13 x 6 1/2-inch rectangles.

Spoon half of filling in narrow strip lengthwise down center of each rectangle, leaving about 1/2-inch border on short sides. Fold 1 long side of each rectangle over filling; fold over second long side of each rectangle, enclosing filling completely and overlapping first side slightly. Seal seam of each loaf. Seal short ends. Arrange loaves, seam side down, on prepared sheet. Using a small sharp knife, cut crosswise slits at one-inch intervals through the top of the dough.

Bake loaves until golden brown, about 25 minutes. Run a metal spatula under loaves to loosen. Transfer loaves to rack. Cool 15 minutes. Serve warm or at room temperature.

Banana Pecan Pancakes

This recipe is from Southern Living Homestyle Cookbook.  This is a cookbook that I really love and use often.  My son is a pancakeaholic and adding fruits, nuts, chocolate chips is always a hit.  Happy Fathers' Day!

1 1/2 cups Pancake Mix (see below)
1 tablespoon sugar
1 1/2 cups buttermilk
1 large egg, lightly beaten
1 tablespoon vegetable oil
1 cup chopped banana
1/4 cup toasted chopped pecans

Combine Pancake Mix and sugar in a medium bowl.

Whisk together 1 1/2 cups buttermilk, egg, and oil; add to dry ingredients, whisking just until lumps disappear. Stir in chopped banana and pecans.

Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges begin to look cooked; turn and cook 2 more minutes or until done.

Pancake Mix:

6 cups all-purpose flour
3 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons salt

Stir together all ingredients in a large bowl; store in a zip-top plastic bag up to 6 weeks.