Fawnskin’s Post Office Pie Day, Candy Cane Biscotti & More

Above: Art & Rick at the Fawnskin Post Office Pie Day

Not only did I get little sleep last night, I also never got my mechanic on the line until about 11am. I called to tell him I’d be late but every time I did he was off somewhere. My omen was clear–don’t go to the other side.So, I left my toasty house and ventured out into the 25 degree weather. Most people would say it was too windy, too cold, and too icy to go out–but not for me. I hiked down to the Post Office to see who was out for pie day.

Who should I find but Art and Rick…Art was busy cutting up pies but both managed to trap me under the mistletoe strategically placed in the middle of the lobby. Let me just say that there was a lot of smooching going on!

And Postmaster Cynthia is apparently the culprit that put it up there!

After a good visit, I headed up to pick up Shadow for our morning adventures. Katie (her flat mate) was alert to my arrival but since I did not hike in from the gravel, I surprised Shadow. It always does my heart good to see her peering out the front window expressing her joy by a rapidly wagging tail and happy, panting, grin.

Above: Shadow waits in expectation for Midnight.

We ambled over to Midnight’s house and discovered that Leoco had finished the new yard. It must be a record, I think it went up in three days. Now Sundance and Midnight will be able to safely venture out through the dog door into their yard when they want…just have to find a handy man to install the thing.

Shadow will ultimately benefit too–because she can go over for secure playtime.

Anyway, Shadow could hardly contain herself this morning. She grabbed her leash, and snuggled up to my side as we headed over to collect her buddy. Shadow was anxiously waited at the door for Midnight to appear. The two are best buddies and enjoy the walks and frolicking together on our hikes.

Above: Midnight celebrates his adoption day anniversary.

During our amble I discovered that Midnight is celebrating his third (I think it is his third) anniversary with Dennis and Andi. He was adopted on this day and now lives the good life. He moved off the mountain and had to live as a flatlander but now is happily enjoying the good life. See his smile?

Now I am nestled back in my home with a simmering pot of black eyed peas and ham on the stove and am seriously craving a nap.

The news from the gang in downtown Fawnskin is that one of the locals called to report that it was bumper to bumper traffic down around Running Springs. The onslaught is on the way. During our hike we had many vehicles speeding by–despite the conditions. So, get ready, they will all be here this weekend!

Finally, my pal sent me this recipe for Christmas Candy Cane Biscotti and I thought you might like to try it!3 1/2 cups all-purpose flour
1 teaspoon baking powder (not adjusted to high altitude yet)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) butter, softened
2 tablespoons water
1 teaspoon peppermint extract
2 large eggs
1 cup finely crushed peppermint candy canes, divided
1/2 cup slivered almonds, toasted
4 squares(1 ounce each) white chocolate, melted

Toast nuts by spreading in single layer on baking sheet and placing into a pre-heated 350 degree oven 8 to 10 minutes or until very lightly browned. You can also place nuts in microwavable dish and heat at high 1 to 2 minutes or just until light golden brown, stirring nuts every 30 seconds. Allow to stand 3 minutes. The nuts will darken and become more crisp as they cool.

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Combine flour, baking powder and salt in a large bowl,set aside.

Beat sugar, butter,water, pepermint extract and eggs in large bowl with electric mixer at medium speed until blended. Add flour mixture, 1/2 cup crushed candy canes and almonds, beat at low speed until just blended.

Divide dough in half, Shape each half into 10×3 inch long log, place each log on separate perpared cookie sheet, Bake each log 30 minutes or until center is firm to touch. Let cool for 15 to 20 minutes.

Cut logs diagonally into 1/2inch slices. Place on cookie sheets. Bake 15 minutes, turn and bake 12 to 15 minutes longer or until edges are browned. Cool completly on wire rack.

Dip each cookie halfway into the melted chocolate. Before chocolate solidifies, dip ends into remaining 1/2 cuo crushed candy canes, or sprinkle crushed candy into chocolate.

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This entry was posted on Friday, December 21st, 2007 and is filed under Baking & Cooking.

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