Monday, May 21, 2018

Pikes Peak Cog Railroad Closed Indefinitely

PIKES PEAK COG RAILWAY CLOSED INDEFINITELY



For those of you who love to visit Colorado Springs, Manitou Springs, and the Pikes Peak region, you may have taken the Pikes Peak Cog Railway up to the top of Pikes Peak, America's Mountain, where the song "America the Beautiful" was inspired. Or if you had planned to take it, you will unfortunately not be able to take the train to the top for the unforeseen future.

The Broadmoor hotel, owners of the railway, announced earlier this year that the railroad has "run it's course" and will no longer be in operation.

But, there are other ways to get to the 14,115 foot summit of Pikes Peak.... You can hike up to the top either from Manitou Springs and the Barr trail, or from the back side of Pikes Peak via the Crags trail. OR, you can drive up to the top. Rocky Mountain Lodge & Cabins is conveniently located just on the other side of the highway from the Pikes Peak toll road. It is less than a five minute drive to get to the toll gate.

You can avoid the traffic on Highway 24 coming up the Ute Pass and stay at our Lodge, Cabin or Cottage and be conveniently located and save yourself up to an hour of traffic time by staying with us.

Something else to note for the summer of 2018... they are doing some remodeling at the summit and have shuttles to take you up to the top this year. You still have to drive through the gate, but at mile 7 there is a parking lot and shuttles will take you up. So if you have avoided driving up because you don't want to make the actual "drive" you are in luck this year and can take the shuttle. It runs about every 10 minutes, so the wait time is not long. Guests should be able to drive up to the summit themselves in 2019.

So check our availability calendar, make your reservations, skip the traffic while staying with us, and enjoy the spectacular views at the top of Pikes Peak "America's Mountain".



All content in this blog © Rocky Mountain Lodge & Cabins

Tuesday, May 8, 2018

BEST Mexican Flan Recipe, perfect for Cinco de Mayo

MEXICAN FLAN


We love Mexican food! And I have heard that Americans are really the ones that celebrate Cinco de Mayo, not Mexico so much. There is some history about that you can research if you want, but it's an interesting study.

I have made flan with several different recipes, but this one is by FAR the BEST FLAN you will every try! Here is the recipe...

MEXICAN FLAN

Milk Reduction:
  • 2 quarts whole milk (8 cups)
  • 1 cup sugar
  • 2-inch cinnamon stick
Caramel:
  • 1 cup sugar
  • 1/3 cup water
Custard:
  • 6 large eggs
  • 6 large egg yolks
  • 1 tsp. vanilla extract
  • 2 teaspoons Kahlua (optional)
  • 2 teaspoons dark Jamaican rum (optional)
Step 1 - the Milk:

Bring the milk, sugar and cinnamon stick to a boil in a large saucepan. Adjust the heat to  a brisk simmer without boiling over; stirring regularly. Let reduce to 1 quart (4 cups), about 45 minutes.

Step 2 - Prepare the Molds: 

Place 10 ceramic 6-ounce ramekins or heavy duty custard cups in a baking pan deep enough to hold 2 inches of water. Preheat oven to 350℉ and place rack in the middle of the oven. 

Step 3 - the Caramel:

Bring to a boil, wash down the sides of the pan with a brush dipped in water, then simmer over medium heat, without stirring, until the syrup begins to color. Swirl the pan continually over the flame until the syrup is an even deep amber. Immediately pour the caramel into the ramekins, then tilt the ramekins to distribute it over the bottom and sides. This must be done very quickly, before the caramel hardens.

Step 4 - the Custard:

Beat the eggs, yolks, vanilla, Kahlua and rum in a large bowl until liquidy. Slowly beat in the hot reduced milk, strain through a fine-mesh sieve, then pour into the ramekins.

Step 5 - Baking the Flan: 

Fill the baking pan with the custard cups with 2 inches of simmering water, being careful not to get water into the custard cups; cover lightly with foil and bake until the custard has just set (a knife inserted near the center will come out clean), about 30 minutes. Remove from the oven and let cool in the water bath (the custard will set completely as it cools). Once cooled, thoroughly chill in the refrigerator. 

Step 6 - Unmolding the Flan:

Run a non-serrated knife around the edge, penetrating to the bottom, then twist the dish back and forth to ensure that the custard is free from the mold. Invert a plate over the top, reverse the two and give the mold a gentle shake from side to side to release any suction holding the flan in. If there is still caramel on the bottom of the mold, either scrape it out onto the flan, or set the mold in very hot water until it softens enough to pour out.

Optional: Splash flans on serving dishes with a sprinkle of additional Kahlua.

Makes 10 servings.


***For more recipes, you can purchase our cookbook "Rocky Mountain Lodge & Cabins' MORE Favorite Recipes".***
 Rocky Mountain Lodge & Cabins' Cookbook

And stay with us at our Bed and Breakfast Inn and we'll cook you one of our signature 3-course gourmet breakfasts, which may include this flan as our 3rd course dessert!
 
All content in this blog © Rocky Mountain Lodge & Cabins

Wednesday, January 3, 2018

NEW COOKBOOK from Rocky Mountain Lodge & Cabins

NEW COOKBOOK 
from
Rocky Mountain Lodge & Cabins


Our first cookbook sold out last year. After spending 10 months, I am happy to say our new cookbook "Rocky Mountain Lodge & Cabins MORE Favorite Recipes" has now been published!

Our old cookbook had 350 recipes in it. This new cookbook has 500 recipes in it! About 175 recipes from the original cookbook, and over 300 new recipes!

Recipes include the following categories:
  • Breakfasts
  • Fruit Dishes
  • Appetizers & Beverages
  • Soups & Salads
  • Main Dishes
  • Vegetables & Sides
  • Breads
  • Desserts
  • Cookies & Candy
  • This & That

The cookbook also includes a FREE e-book version as well! So you can download it on your smartphone, tablet, iPad, Kindle, etc. I love having mine on my phone so I can look up a recipe when I'm at the store in case I decide I want to cook something in particular for dinner that night, and don't know what I need. I can quickly look it up and know what I need to get.

$25.00 + $5.95 S&H (USA). Extra shipping for outside US.

Or you can purchase just the e-book version for $20.00 (no shipping & handling)


And here's some teaser pictures for you of some of the recipes in the cookbook:

Italian Eggs Benedict


Lingonberry French Toast

Peaches 'n Cream

Pork Medallions with Rosemary-Apricot Glaze

Cinnamon Rolls


Raspberry Shortbread Thumbprint Cookies
Snowcapped Gingersnaps



Chocolate Fudge Cake

Strawberry-Champagne Cheesecake




And don't forget to visit our website to find out more about our facilities, check our availability calendar, and make reservations today. We'll be sure to serve you some of our delicious signature dishes when staying in the Bed and Breakfast Lodge!

All content in this blog © Rocky Mountain Lodge & Cabins

Wednesday, June 17, 2015

PIKES PEAK CELTIC FESTIVAL

Enjoy southern Colorado's largest Celtic Festival of the year in Colorado Springs June 19-21, 2015.


Come have fun at Memorial Park in Colorado Springs and treat yourself to Celtic music, games, dancing, food, and kilts, beer, whiskey and more!


Find all the details including the bands, schedule, participants, and more at the Pikes Peak Celtic Festival website.





And while you're at it, rest your head at night at our Colorado Springs Bed and Breakfast Inn or Colorado Cabins.

Tuesday, June 16, 2015

SOURDOUGH TRIPLE CHOCOLATE CAKE

Who doesn't love a good chocolate cake. This a delicious chocolate cake, and the sourdough in the cake gives it a little tang, which is a great bonus flavor. Everyone I've served this cake to loves it. You can also make this cake without the ganache for a "double chocolate cake", which is just as good, and a little less rich. Enjoy!

Sourdough Triple Chocolate Cake


CAKE:
  • 1/2 cup shortening
  •  1 cup sugar
  • 1 tsp. vanilla extract
  •  2 eggs. beaten
  • 1/4 cup unsweetened cocoa (or 3 1-oz squares of unsweetened chocolate, melted0
  • 1/2 cup sweet sourdough starter
  • 1 cup milk
  • 1 1/2 cups flour
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 1/2 tsp.baking soda
  • 1 cup chocolate chips
GANACHE:
  • 1 1/3 cups semi-sweet chocolate chips
  • 3/4 cup heavy cream
TO MAKE CAKE:

Preheat oven to 350 degrees F.

Cream together shortening, sugar and vanilla.

Add eggs, chocolate, starter, and milk.

In a separate bowl sift together the flour, salt, cinnamon and baking soda. Add to the wet ingredients and beat at medium speed for about 3 minutes.

Pour into a greased and floured Bundt pan, or a 9"x13"x2" baking pan.

Sprinkle chocolate chips on top. With a spoon or knife, swirl chocolate chips into batter until they are in the middle.

Bake in preheated oven for 25-30 minutes, or until done. Cool and frost with ganache (optional).

TO MAKE GANACHE:
Put cream and chocolate chips into a saucepan and cook on low until the chocolate is melted and combined with the cream. Pour over cooled cake.