Baking, Moving, Traveling, Following

Just in case you were wondering, I have moved just this last week from the ranch in Wyoming to North Dakota with Construction Man. We took all of last year off to build our house which is now complete. We are excited and glad as these big jobs are pressing, tiresome, and meticulous. Now, I’m not complaining, mind you. But when a husband and wife go to building their dream home that he has been designing and redesigning all of their married life, and then he executes the plan with a timeline, emotions can interfere. More like try to commandeer such grandiose undertakings!

We survived, thrived, contrived, and devised an amazing home. This is no ordinary house mind you. Situated on approximately 40 acres of lush, irrigated and sub-irrigated grassland/pasture and surrounded by at least nine mountain ranges, I insisted on huge windows. It’s more than a million dollar view, it’s heaven. Ok.  It’s not heaven, but you can see it from there!

Construction Man and Carter Mountain

But now, we are off to places unknown for Construction Man’s work. He is a very smart man, capable of much wisdom and application within the world of oil and construction– from building homes to highways. My hero, really! He has a tender side, a grand following, and passionate fanfare, as you will see as this blog unfurls. Oh, Look! Here’s one now:


Me and my oldest daughter, Austin Claire. Today is her birthday. She is a beaut! We love her with all of our hearts. Happy Birthday my girl.

She has long been my butter- cookie- making -partner, being the oldest and all. This recipe was handed down through our family from my paternal Grandmother Claire (Charlebois) Johnson.


In a mixing bowl put in 2 sticks of softened  butter, cream with 3/4 cup granulated sugar

Add one egg, pinch of salt, big splash of vanilla, two tablespoons of whole milk, (you can even use cream, evaporated canned milk or half and half) and mix well enough.

In another bowl sift together 2 1/2 cups of flour (keep other half cup for rolling out the dough) and 1 1/2 teas. of baking powder. Add dry to wet in increments, to allow the flour to soak up the wet ingredients. The dough should be sort of dry and soft to the touch in order to roll out and cut. If it is sticky, add a little more flour. (Don’t work the dough too much or add too much flour in the rolling and cutting action, as it will get tough.) This is the place where most recipes call for refrigerating the dough. I do not include this step. Perhaps I’m just a talented enough baker to whip out these delicate delights, but really it all boils down to being hungry and needing a cookie right now! Scrape down sides and pull out half of dough and roll out on floured surface. Cut and place on heavy duty, ungreased cookie sheets. Bake at 400* until edges of cookies are golden brown. About 9-10 minutes. Roll out rest of dough and repeat.  Frost when cooled.


Add 1 stick of softened butter, one egg white, pinch of cream of tartar and a large (2 teas.+) splash of vanilla to mixing bowl and give it a good swirl about. When this is mixed together, slowly add up to 2 1/2- 3 cups of powdered sugar. Frosting should be of good spreading consistency–not too dry. If you find you have added too much powdered sugar, you can add a splash of milk to loosen the frosting up and make it sticky again and vice versa.

Get cracking and saddle up, Missy! We got a trail to blaze.


Author: culinaireclaire

I am a true Wyoming cowboy girl! A wife, mother, writer, baker and guitar playing fool. All my horses, puppy Peter, laying hens, and even family members are a bit fluffy. I love to feed people!

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