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Whisk together:
Coconut Cream Pie
1 1⁄2 cups sugar
3 heaping Tbsp cornstarch 1⁄3 tsp salt
3 cups milk
Microwave 6 minutes on high. Stir, then microwave in one minute increments. Watch carefully to be sure it does not run over.
Temper with:
5 egg yolks
Microwave again for 2 minutes 20 seconds on high. Whisk in:
3 Tbsp butter
1 1⁄2 tsp vanilla
1 1⁄2 cups toasted coconut
Add mixture into a baked pie shell. Cover with plastic wrap and refrigerate until cold and solid (not runny).
Top with whipped cream:
1 2/4 cups heavy whipping cream
2 Tbsp sugar
1 1⁄2 tsp vanilla
Sprinkle whipped cream with more toasted coconut to decorate topping 

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"Cut my pie into four pieces. I don't think I could eat eight."
- Yogi Berra
"We must have a pie. Stress cannot exist in the presence of a pie."
-David Mamett

"There's no diet list I'll follow that would rule out cherry pie."
-Edgar Guest

"If you wish to bake a pie from scratch, you must first invent the universe."
-Carl Sagan
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QUICHE LORRAINE
Makes 1 Quiche in an 11”-12” Deep Dish Pie Tin
2 Egg Yolks
4 Whole Eggs
1 Cup Milk
1 Cup Heavy Whipping Cream
Whisk eggs and egg yolks, add milk and whipping cream. Set aside.
Use an unbaked pie crust, and add:
1⁄2 Cup Swiss Cheese Shredded 1⁄4 Cup Diced Ham
1 Tbsp Onion small diced
2 Tbsp Bacon crispy cooked Dash of Pepper
Pour Egg Mixture over the top
Bake at 325 degrees for 1 1⁄2 Hrs. 

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Pecan Shortbread Cookies
Makes: 15 cookies (5 oz)
3 cups butter
2 cups sugar
2 tsp vanilla
2 tsp almond flavoring 1⁄2 tsp salt
6 cups flour
3 cups pecans, chopped
Cream butter & sugar, then add dry ingredients. Roll the dough into a 4 inch round log. Chill in refrigerator, then slice into 5 oz cookies. Place cookies on parchment lined sheet pan, or non-stick sprayed pan. Bake in a 325 degree pre-heated oven for 15-17 minutes until light brown. 

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Yesterday, Josh and I walked into The Coffee Pot and the whole place was quiet and dark, except for one sound: the happy, positive voices of our team. The power was out. All the lights were dark, the music gone, the steady hum of the refrigerators and ovens curiously silent. And in the face of a situation that could easily be quite stressful, our team was calm, content, competent. They moved forward with a wonderful steadiness and grace. Everything became exponentially simpler, and was boiled down to the basics. One pot of hot coffee. Freshly baked pastries and pies. Offline, cash payments. Our café team continued to visit with each other and chat happily with our customers, just like normal. It made me realize even more what a special place this is. The focus is on real relationships and old-fashioned, person to person interactions, whether power is on or off. You can expect to walk into the café and see people engaged in conversations. Visiting, and enjoying each others’ company over tasty, homemade meals and pastries made completely from scratch. It is authentic and tangible, real, fulfilling. 


Reminders like this make me grateful to be a part of this team, and excited for the future of The Coffee Pot. May it always be a place to gather, visit, and engage in the meaningful relationships of life. 

And a healthy slice of pie doesn’t hurt either!

Cheers,
Kathy 

P.S. Thank to our wonderful customers, who handled the power outage with grace and flexibility, we are grateful!
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Salmon Burgers:
Makes 4 patties or 8 slider patties
 
2 teaspoons freshly chopped parsley
1 small shallot, finely diced
2 large eggs
½ cup panko breadcrumbs or bread crumbs of your choice
½ teaspoon cracked or coarse ground pepper
1 teaspoon kosher salt
1 teaspoon granulated garlic
1 lemon zested
4 tablespoons Dill Mayonnaise, recipe below
13 ounces canned Alaska boneless, skinless pink salmon, drained well
2 tablespoons melted butter or olive oil
2 dashes of Tabasco sauce
 

Dill Mayonnaise:
½ cup mayonnaise or Greek yogurt
½ fresh lemon juice
2 tablespoons fresh-diced dill leaves
1 small pinch of cayenne pepper
½ teaspoon salt
½ teaspoon cracked or coarse ground pepper
 
 
Preheat oven to 400 degrees.
In a medium bowl; combine, parsley, breadcrumbs, shallots, eggs, breadcrumbs or panko break crumbs, granulated garlic, salt, pepper, lemon zest, and Dill Mayonnaise.  Add drained, canned salmon & mix thoroughly.  Make into desired sized patties or slider sized patties, and then set aside.
 
Heat 2 tablespoons of olive oil in a large skillet, over medium heat, then place burgers in skillet.  Cook over medium heat until browned on both sides.  Finish heating through, by baking in a 400-degree oven or 10-15 minutes, or until 160 degrees in the center. 
 
Add a dollop of Dill Mayo on top of salmon patty then serve on your choice of; a bun, slider bun, coleslaw, or mixed greens.

 
Cabbage Cole Slaw: (optional)
Salmon Patties may be served on top of slaw, or serve slaw on top on Salmon, inside a bun
 
1 head green cabbage, finely shredded
1 cup Greek yogurt
3 tablespoons white distilled vinegar
1 teaspoon kosher salt
½ teaspoon granulated garlic
½ cup fresh herbs chopped; chives, parsley, cilantro (or a combination of all)
1 drizzle of olive oil
 
 
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TOMATO BASIL SOUP
(Makes about 1 Gallon)
 
In a Stock Pot Add:
2.5 Quarts Water or (10 Cups)
5 Tbsp Chicken Base or Vegetable Base (be sure it is base, not stock)
2 Tbsp Fresh Chopped Garlic
1 Cup Chopped Carrots
1 Cup Chopped Celery
2 Cups Chopped Yellow Onion
1 Tbsp Lemon Juice
5 Tbls Frozen or Fresh Basil, Rough Chopped
1 Tbsp Dried Basil Flakes
1 tsps Bay Loaf Powder
2 Tbsp Chopped Parsley
3 Tbsp Italian Seasoning
2 tsps Rosemary
2 tsps Salt
2 tsps Black Pepper
4 Tbsp Sundried Tomatoes
Simmer for 2 Hours, Stir Occasionally, then add:
8 Cups Crushed Tomatoes
Immersion blend until fairly smooth.  Simmer for 30 minutes.  
Add 2 Tbsp- 4 Tbsp Sugar, to taste
Add 1 Tbsp White Vinegar & remove from heat
 
 
BAKING TIP:  This Tomato Basil Soup recipe freezes nicely, and it can be made in larger batches.  For food safety, thaw inside refrigeration.  Be sure to freeze in containers that are food safe, and intended to freeze liquids in.  
 
 
 
 
 
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History is invaluable. Good experiences, bad experiences, mistakes, triumphs, decisions, lost opportunities, stories, memories…all of these combine together to offer us lessons, context, and meaning as we look toward the future. At every turn we have a choice: learn from our history and the knowledge of those around us, or charge ahead without a backward glance, none the wiser. 

Josh and I both love The Coffee Pot, as we know you do too. We love the comforting and cozy atmosphere, the insanely tasty food and baked goods, the friendly warmth of our fellow team members and customers, the emphasis on valuing people. That culture and thriving business didn’t just appear out of thin air, it was cultivated and developed over many years. Through a myriad of decisions and values, it has formed over time into the cafe that we all know and love today. Every day we are learning how to ease into our new role as owners, and are facing new decisions, dilemmas, and ideas. What I’ve come to realize is how easy it is to become excited for the future, and forget to deliberately take a look at the past for reference. Ideas and a vision for the future are exciting, but it is the past that grounds us and gives us the wisdom to make wise decisions for the future. 
One of our standby favorites: Quiche Lorraine and a cup of fruit: a wonderful, hearty breakfast!

​We are grateful for all of the stories, memories and knowledge we both have with The Coffee Pot. We’re equally grateful for all of the stories, memories, and knowledge that we have begun hearing from customers since purchasing the business. We’re grateful for the input, experience, and ideas from all of the people who we now get to work alongside in the cafe. Above all, we are grateful for Dave & Jennie, who through a lot of hard work and many prayers, built this business from the ground up, and are now willing to share their experiences and knowledge with us. 

The two of us have worked hard, and thankfully we can bring many strengths into our role as the new owners of The Coffee Pot, but we would be foolish indeed if we did not value those around us as well as those who have gone before us. May we all have the courage and patience to learn from the past, the wisdom to listen to input from the present, and the bravery and excitement to move forward towards the future. 
Cheers,
​Kathy
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​½ cup  Canola Oil
½ cup Butter
3 cups Cubed Chicken
1 lb Andouille Sausage cut in ¼ inch slices
1 tsp. Salt
1 tsp. Pepper
 
Melt butter and oil in a large pot. Add chicken, sausage, salt and pepper. Cook until golden brown and cooked through stirring often.
Add:
¾ cup flour
Stir until flour bubbles.
 

Whisk in:
1 Cup Milk
 
Add:
1 cup Diced Onion
1 cup Diced Green Peppers
1 cup Diced Celery
2 tbsp Chopped Garlic
4 tbsp Worcestershire
1 tsp Salt
1 tsp Pepper
3 tbsp Parsley
4 cups Beef Broth
2 cups Okra
1 16 oz can Diced Tomatoes
½ cup Half and Half
½ cup Uncooked White Rice
 
Simmer Gumbo on low heat for about one hour, stirring often to avoid scorching.  When rice is soft, the Gumbo is finished.  Serve with Cornbread.
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Many people have asked us what it’s been like to take over a business that has been established for 38 years, and the answer is…it’s unbelievably exciting. It’s also terrifying, invigorating, overwhelming, and humbling. A few people have equated it to trying to “drink water from a fire hose”, and that feels very accurate. We have tackled a whirlwind of switching over accounts, updating all of the paperwork, working on marketing, getting to know all of our co-workers and customers, and doing plenty of overdo fix-it projects around the property. At the end of each day, we are so grateful and thrilled to be able to carry on this amazing company in Dave & Jennie's footsteps. The story of how we came to this place of purchasing The Coffee Pot and Mountain Arts Pottery from our parents is filled with ups and downs, but when we look back it is so clear to us all that this path was meant to be (it just took us a while to figure it out!). We are thankful to be surrounded by a team of talented and capable co-workers, who work hard every day to make The Coffee Pot and Mountain Arts Pottery the well-loved businesses that they are. 

As many of you know, Josh is Dave & Jennie’s son. As such, he has seen Mountain Arts Pottery, and subsequently The Coffee Pot, grow from literally the ground up. Through major trials and major victories, he has seen his parents persevere and work very hard to build these Montana icons. Josh and I have been married for almost 8 years now, and up until this point we have run what has turned out to be (thankfully), a successful wedding photography business (Lockie Photography). We have worked hard to build a good name for ourselves in the Bozeman area, and over the past 4 years we have also spent half of the year down in Arizona photographing weddings throughout the winter. When we came to the point of purchasing The Coffee Pot and  Mountain Arts Pottery, we decided to begin phasing out of photographing in Arizona, so we could be present in Montana and primarily focus our time on these two companies. We will still photograph a handful of local Bozeman/Big Sky weddings each summer, but will keep it to a more manageable number on the side. Starting in December when we purchased the business, we were able to be on-site for two full months, which flew by very quickly! Right now we are in the middle of our last full Arizona wedding season, so we will be down in Arizona until early April; after that we will be back home in Montana full-time. Luckily between our amazing team members and Dave & Jennie (who offered to stand in for us while we finished up our last stint in Arizona), the place is in great hands.
The last two months have been a wild ride of course, but we’ve loved every minute! We have greatly enjoyed meeting many of our regular customers, and we are excited to continue meeting all of you over time. Along the way we have been asked many questions, but a few of them have repeated themselves quite often, so we thought we’d share those answers here.

    • “You aren’t going to change anything are you??” One of the benefits of being related to Dave & Jennie is that we have seen these two companies grow over the years. We understand the value of the rich history and atmosphere that has made them so dear to all of our fellow team members and customers. Neither of us want to lose that legacy, and we certainly don’t want to wreck the atmosphere or the things that each of you have grown to love. Having said that, we would be remiss if we didn’t bring in some added vision and enthusiasm for where the place can go from here. Our goal is to build heavily on the past, cherish the history and the feel of both of these businesses, and also keep an eye toward building for the future. 

    • “…but you will be adding more seating, right?” This question usually follows closely on the heels of the first one, ironically enough! We do have plans down the road to provide a few more seats and update the parking lot, however, financially we probably won’t be able to get there for a bit until we get our feet back underneath us after the business purchase. We do realize this is a struggle for guests who want to come in and enjoy the cafe but can’t find a parking spot or a place to sit (just a reminder: we do have quite a bit of extra parking in the back, so don't let the front lot scare you away!). It is a constant balance of room for seating, room for pottery, finances, not losing the cozy cabin atmosphere, the list is long…but we do hope to find some creative solutions in the future.

    • “I can’t wait to see some new pottery styles!” Our pottery has been well-loved for almost 40 years; it is classic, elegant, and beautiful. Over those years it has changed with time, as many of you have seen. While we definitely want to keep our core legacy lines of pottery, we would also like to slowly develop some new things as well, so keep your eyes peeled if you’re one of those people who loves to see something new! If you prefer our classic styles, do not worry, they aren’t disappearing! 

    • “Will you begin offering pottery classes?” We would absolutely love to start offering classes and community events! Right now we are tight on space in our manufacturing studio, but we have some ideas for how to make this happen in the not-too-distant future. 

    • “You aren’t going to change the menu, right?” We have no plans to take away our amazing recipes (we both love them too)! Although, we did just update the design of our printed menus so they are easier to read through. You can see the updated menu design here. 

If you have questions for us, we would love to hear from you! Just shoot us an email back. We can’t wait to meet you all, and we hope that we can earn your trust and justify the loyalty that you each have for this business.  We know that we cannot fill Dave & Jennie’s shoes, no one can, but we hope that we will be able to honor what they have built here and continue it on in a way that is similar but also has a twist that reflects the two of us. One thing is certain, we are both really looking forward to the years ahead.
Cheers,
Josh & Kathy ​
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