Wednesday, January 3, 2018

NEW COOKBOOK from Rocky Mountain Lodge & Cabins

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


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


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

  • 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
  • 1 1/3 cups semi-sweet chocolate chips
  • 3/4 cup heavy cream

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).

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.

Monday, June 1, 2015


Tropical Smoothie
I absolutely love a good smoothie. I found a copy cat Orange Julius recipe a number of years ago and altered the ingredients to come up with this Tropical Smoothie, or "Tropical Julius" as we call it. I have lots more smoothie recipes that I make, but this one has been a favorite for years. Enjoy!

(aka Tropical Julius)
  • 2 oz. frozen Pina Colada mix concentrate, thawed
  • 2 oz. frozen Orange Juice concentrate, thawed
  • 2 oz. frozen pineapple juice concentrate, thawed
  • ½ c. milk
  • ½ c. water
  • ¼ c. sugar
  • ½ tsp. vanilla extract
Combine all ingredients in a blender and whip until ice cubes are crushed and mixture is smooth and frothy.

Makes 4 servings

All content in this blog © Rocky Mountain Lodge & Cabins

Saturday, May 16, 2015



This is a delicious crepe recipe that I serve to my guests at our Cascade Bed and Breakfast Inn.  It also makes a great dessert and brunch recipe. You can make the crepes and filling ahead of time, then fill and top with slices strawberries when ready to serve for a time saver. Enjoy!

  • 2 large eggs
  • 2 cups milk
  • 2 Tbsp. lime juice
  • 2 Tbsp. melted butter
  • 1 1/2 cups all purpose flour
  • 1 Tbsp. sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. grated lime peel
  • additional melted butter, for cooking crepes
Pour all ingredients except additional butter into a blender and blend until smooth. Refrigerate at least an hour, or overnight.

When ready to make crepes, heat a crepe pan or non-stick heavy pan on medium heat. Brush the pan surface with the melted butter, and pour a 1/4-cup ladle of batter into the middle of the pan, quickly swirling it around the pan so it covers the bottom of the pan. Cook for about 1 minute, until the bottom is lightly browned and the batter is set. Using an offset spatula, flip the crepe and cook on the other side until lightly browned about 10-20 more seconds.

Remove to a plate while you repeat with the remaining batter. You can put a piece of waxed paper in between each crepe to keep them from sticking together.

  • 2/3 cup heavy whipping cream
  • 1 8-oz pkg cream cheese, softened
  • 1/2 cup sugar
  • 1 Tbsp. grated lime peel
  • 1 Tbsp. lime juice
Beat whipping cream with electric mixer on high speed until stiff; set aside.

Beat cream cheese, sugar, lime peel and lime juice on high speed until fluffy. Refrigerate until ready to fill crepes.

4 cups sliced strawberries
1/2 cup sugar

Toss strawberries in sugar at least an hour prior to serving to allow them to macerate and form a syrup.

Spread a heaping tablespoon of filling in a straight line in middle of crepe and roll up. Continue until you have filled all the crepes.

Pour strawberries on top of crepes. If you have any leftover filling dollop it on top. Garnish with lime slices.

Makes 10-12 crepes