Monday, December 28, 2009

Valentines Days Specials, Valentine Specials

VALENTINES DAY SPECIALS

It's time to start planning your Valentines Day romantic getaway. Valentines Day falls on a 3 day holiday weekend in 2010, the perfect opportunity to whisk your sweetie away and remind them how much they mean to you.

Stay with us at Rocky Mountain Lodge & Cabins for 3 nights in our Bed and Breakfast Lodge over the Valentine's Day holiday and receive complimentary roses and chocolate truffles.

See our Specials Page for more details

Monday, December 21, 2009

Prime Rib Recipe, How to Cook Prime Rib

Every Christmas our family has Prime Rib for dinner. Years ago I found a recipe for prime rib with an herb rub and a home made horseradish sauce, and it's delicious. Our family look forward to it every year. Enjoy!

PRIME RIB ROAST
with Herb Rub and Horseradish Sauce

ROAST:
  • 4 lb. beef rib roast
  • 1 clove garlic, cut in half
  • 1/4 cup Dijon mustard
  • Herb Rub (below)
  • Horseradish Sauce, if desired (below)

Heat oven to 325 degrees. Prepare Herb Rub. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic over beef. Spread mustard over top and sides of beef. Spread herb rub over top and sides of beef. Insert thermometer so tip is in center of thickest part of beef and does not touch the bone. Roast uncovered, 1 1/2 - 2 hours, or until thermometer reads 140 degrees (medium doneness; 130 for rare; 150 for well done). Cover beef loosely with foil tent and let stand about 15 minutes, or until thermometer reads 140 degrees. Serve beef with Horseradish sauce.

Serves 8

HERB RUB:

  • 3/4 cup chopped fresh parsley
  • 1 1/2 Tbsp. chopped fresh thyme leaves (or 1 1/2 tsp. dried)
  • 1 1/2 Tbsp. chopped fresh rosemary leaves (or 1 1/2 tsp. dried)
  • 1 Tbsp. olive oil
  • 2 cloves garlic, finely chopped

Mix all ingredients.

HORSERADISH SAUCE:

  • 1 cup sour cream
  • 1 Tbsp. + 1 tsp. horseradish (more if you want it hotter)
  • 1 Tbsp. + 1 tsp. Dijon mustard
  • 1/4 tsp. coarsely ground pepper

Mix all ingredients together. Cover and refrigerate at least 1 hour to blend flavors.

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Saturday, December 12, 2009

Raspberry Walnut Schnitten, 12 Days of Cookies

For our final day of our 12 Days of Cookies we're featuring one of my husband's favorite cookies. He requested these just the other day, so I had to bake up a batch per his request. Good luck with the pronunciation!

RASPBERRY WALNUT SCHNITTEN

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 lg. egg
  • 2 cups flour
  • 1/3 cup seedless raspberry jam
  • 1/3 cup chopped walnuts
  • 1 cup chocolate chips
Beat buter and sugar until light and fluffy. Beat in egg. Gradually stir in flour until blended. Divide dough in half. Wrap each half in plastic wrap and chill 1 hour, or until firm enough to roll.

Preheat oven to 350 degrees.

Put each piece of dough between 2 sheets of waxed paper and roll to a 12-inch by 5-inch rectangle. Peel off top paper sheets, invert onto cookie sheet 2 inches apart. Peel off bottom paper. Fold long edges inward (1/2-inch), keeping borders even. Pat any cracks to seal.

Spread jam up to the folded edge (do not put jam on the folded edges). Sprinkle nuts over jam. Bake 20 to 25 minutes, until edges are golden brown.

Cool slightly, then cut each rectangle into 16 slices. Remove to rack to finish cooling.

Once cooled completely, melt the chocolate chips in a small saucepan on low heat, stirring to prevent burning. Dip plain edges of cookies into chocolate and set on waxed papaer to cool.

Makes 32 cookies.

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Friday, December 11, 2009

Fudge Cookies, 12 Days of Cookies

Day 11 of our 12 Days of Cookies features a cookie that can made and enjoyed year round... a fudge cookie with with a few additions. Enjoy!

FUDGE FILLED TOFFEE COOKIES

COOKIES:

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1/2 cup vegetable or canola oil
  • 1 3/4 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 3/4 cup English toffee bits or almond brickle chips
  • 2/3 cup chopped pecans
  • 2/3 cup flaked coconut (optional)
  • 1 egg
  • 1/2 tsp. almond extract
  • 1/4 tsp. coconut extract (optional)
  • additional sugar
  • 1 1/4 cups pecan halves

In a large mixing bowl, cream butter and sugars. Beat in the oil, egg and extracts.

Combine the flours, salt, baking soda and cream of tartar; gradually add to the creamed mixture. Stir in the toffee bits, pecans and coconut. Cover and refrigerate for 1 hour or until easy to handle.

Preheat oven to 350 degrees. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, or your thumb, make an indentation in the center of each. Spoon 1 teaspoon of filling into the center of each cookie. Top with a pecan half. Bake at 350 degrees for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

FILLING:

  • 1 1/2 cups semi sweet chocolate chips, melted
  • 3/4 cup sweetened condensed milk
  • 1 1/2 tsp. vanilla extract

In a bowl, combine all ingredients and mix until smooth.

Makes 5 1/2 dozen cookies.

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Thursday, December 10, 2009

Peppermint Shortbread Cookies, 12 Days of Cookies

This shortbread cookie has a holiday flair to it. If you love shortbread, the crushed peppermint makes them very festive. Enjoy!

PEPPERMINT CANDY SHORTBREAD

  • 1 cup butter, softened
  • 1/3 cup sugar
  • 2 1/2 cups flour
  • 4 (2-oz) vanilla bark coating squares
  • 2/3 cups crushed hard peppermint candies or candy canes

Preheat oven to 325 degrees.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add flour, beating just until blended.

Divide dough into 3 equal portions. Place one portion of dough on an ungreased baking sheet; roll into a 6-inch circle. Score dough into 8 triangles. Repeat procedure with remaining 2 portions of dough.

Bake at 325 degrees for 25 minutes or until barely golden. Cool on baking sheets 5 minutes. Using a knife, working carefully, cut along scored lines into 8 triangles per circle. Move to a wire rack and cool completely.

Melt vanilla bark coating in top of a double boiler over hot water. Remove from heat. Carefully dip wide edges of shortbread into chocolate and place on wax paper. Sprinkle crushed candy over coated edges. Let stand until coating is firm.

Makes 24 cookies.

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Wednesday, December 9, 2009

Cranberry Cookies, 12 Days of Cookies

Day 9 of our 12 Days of Cookies features these Cranberry Cookies. The orange zest in them gives them a refreshing hint of citrus. They taste as beautiful as they look. Enjoy!

CRANBERRY-WALNUT SWIRLS
COOKIES:
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 lg. egg
  • 1 tsp. vanilla extract
  • 1 1/2 cups flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add egg and vanilla, beating until blended.

Combine flour, baking powder, and salt; gradually add to butter mixture, beating until blended. Cover and chill at least 1 hour.

FILLING:

  • 1/3 cup finely chopped fresh cranberries
  • 1/2 cup ground walnuts
  • 1 Tbsp. grated orange zest

Combine cranberries, walnuts, and orange rind; set aside.

Turn dough out onto a lightly floured surface, and roll into a 10-inch square. Sprinkle with cranberry mixture, leaving a 1/2-inch border on 2 opposite sides. Roll up dough, jellyroll style, beginning at a bordered side. Roll in saran wrap and freeze 8 hours.

Preheat oven to 375 degrees. Cut roll into 1/4-inch thick slices. Place slices on lightly greased baking sheets. Bake on top oven rack for 14 to 15 minutes, or until lightly browned. Cool on wire rack.

Makes 3 dozen cookies.

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Tuesday, December 8, 2009

Strawberry Pecan Twists, 12 Days of Cookies

These are a wonderful flaky cookie, and the base of the cookie is made out of a pie crust mix, which gives them a bit of a flakiness to them. Very yummy!

STRAWBERRY PECAN TWISTS
  • 1 cup pecans, finely chopped
  • 1/2 cup strawberry preserves
  • 1/4 tsp. salt
  • 3 Tbsp. sugar
  • 1 egg
  • water
  • 1 (10-oz) pkg pie crust mix
  • 1/4 cup powdered sugar

Heat jam and salt in a small saucepan until jam is melted; mash any strawberries. In a small bowl, beat egg with fork and add 1 tablespoon cold water, set aside.

Preheat oven to 375 degrees. Grease cookie sheets.

Combine pie crust mix and powdered sugar. Sprinkle with 5-6 tablespoons ice water, one tablespoon at a time, mixing with fork after each addition just until moist enough to hold together. Divide in half.

On a floured surface, roll half of the dough into a 14-inch x 10-inch rectangle, the dough with be very thin; set aside. Repeat with remaining dough. Brush one rectangle with jam; sprinkle with half of the nuts. Top with remaining dough; press gently. Brush top with some egg mixture; sprinkle with sugar and remaining nuts. Trim edges if necessary make edges even.

Cut rectangle lengthwise in half, then crosswise into 1/2-inch strips. Place strips, 1/2-inch apart, on cookie sheets, twisting into corkscrew shape. Bake 18-20 minutes, until lightly browned. Cool on wire racks.

Makes 56 cookies.


This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Monday, December 7, 2009

Peanut Butter Blossom Cookies, 12 Days of Cookies

These are a fabulous cookie not only for the holidays, but year round. If you love peanut butter, chocolate, Reese's peanut butter cups, or Hershey's kisses, this is the perfect marriage of flavors in a cookie. They go fast!

PEANUT BUTTER BLOSSOM COOKIES

  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup butter, softened
  • 2 eggs
  • 1/4 cup milk
  • 1 cup creamy peanut butter
  • 2 tsp. vanilla extract
  • 3 1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 oz. chocolate kisses or mini peanut butter cups

Preheat oven to 375 degrees. In a large bowl, cream together granulated sugar, brown sugar, butter, and peanut butter. Beat in eggs, milk, and vanilla. In medium bowl combine flour, baking soda, and salt; stir into egg mixture. Shape into balls and roll in sugar. Place on ungreased cookie sheet about 2-inches apart. Bake for 10-12 minutes.

Immediately when removing from oven, press a chocolate kiss or peanut butter cup into center of each. Cool.

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Sunday, December 6, 2009

Peppermint Cookies, 12 Days of Cookies

Day 6 of our 12 Days of Cookies features one of our favorite Peppermint Cookie recipes. These are beautifully festive as well as an excellent tasting cookie. Enjoy!

PEPPERMINT FILLED CHRISTMAS TREES

COOKIES:
  • 1 cup butter (2 sticks)
  • 1/2 cup sugar
  • 2 1/4 cups flour
  • 1 egg
  • 1/2 tsp. almond extract
  • green food coloring
Preheat oven to 350 degrees. In a large mixing bowl, cream butter and gradually add sugar; beat until light and fluffy. Beat in egg, extract and coloring. Gradually blend in flour.
Fill cookie press and use the tree plate. Form onto baking sheet. Bake 8-11 minutes. Cool on wire rack.

FILLING:
  • 1 cup powdered sugar
  • 2 Tbsp. butter, softened
  • 1/2 tsp. peppermint extract
  • 2 Tbsp. finely crushed peppermint candy
  • 2-3 Tbsp. milk
Combine above ingredients stirring in only enough milk to make of spreading consistency.

Spread 1 tsp. filling on a cookie's flat side. Top with another cookie.

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Saturday, December 5, 2009

Gingersnaps, 12 Days of Cookies

Day 4 of our 12 Days of Cookies presents our favorite Gingersnap cookie recipe. Enjoy!

SNOW-CAPPED GINGERSNAPS
COOKIES:
  • 1 cup brown sugar, packed
  • 3/4 cup shortening
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cups flour
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. ground cloves
  • 1/4 tsp. salt
  • granulated sugar

Mix brown sugar, shortening, molasses and egg in a large bowl. Stir in flour, baking soda, cinnamon, ground ginger, cloves, and salt. Cover and refrigerate at least one hour.

Preheat oven to 375 degrees. Shape dough by rounded teaspoonfuls into balls and roll in granulated sugar. Place on cookie sheet, about 3" apart. Bake 9-12 minutes, or just until set. Remove to wire rack to cool.

ICING:

  • 1 (6-oz) package white (vanilla) baking chips
  • 1 Tbsp shortening
  • crystallized ginger, chopped

Place chips and shortening in microwavable bowl. Microwave uncovered, on medium-high heat for 1 1/2 - 2 minutes, stirring every 15 seconds, until smooth.

Dip half of each cooled cookie into melted mixture; sprinkle tops with crystallized ginger. Place on waxed paper; let stand until coating is firm.

Makes 4 dozen cookies

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Friday, December 4, 2009

Thumbprint Cookies, 12 Days of Cookies

Day 4 of our 12 Days of Cookies features Raspberry Almond Shortbread Thumbprint Cookies... yum!

RASPBERRY ALMOND SHORTBREAD THUMBPRINT COOKIES

COOKIES:

  • 2/3 cup sugar
  • 1 cup (2 sticks) butter, softened
  • 1/2 tsp. almond extract
  • 2 cups flour
  • 1/2 cup raspberry jam

Combine sugar, butter and almond extract. Beat on medium speed until creamy. Reduce speed to low, add the flour and beat until well combined. Cover and chill at least 1 hour.

Preheat oven to 350 degrees. Spape dough into 1-inch balls and place 2-inches apart on ungreased cookie sheets. With thumb, make indentation in center (edges may crack slightly). Fill each indentation with about 1/4 tsp. jam. Bake for 14-18 minutes, or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely. Once cooled drizzle with glaze.

GLAZE:

  • 1 cup powdered sugar
  • 1 1/2 tsp. almond extract
  • 2-3 tsp. water
In a small bowl with wire whisk, stir together all glaze ingredients until smooth. Drizzle over cooled cookies.

Makes 3 1/2 dozen cookies.

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Thursday, December 3, 2009

Pecan Tassies, 12 Days of Cookies

Day 3 of our 12 Days of Cookies is for Pecan Tassies, which are really like mini pecan pies.

PECAN TASSIES

  • 1 (8-oz) pkg cream cheese, softened
  • 1 cup (2 sticks) butter, softened
  • 2 cups flour
  • 2 eggs, beaten
  • 1 1/2 cups packed brown sugar
  • 2 tsp. vanilla extract
  • 1 1/2 cups chopped pecans

Combine cream cheese and butter, mixing until well combined. Add flour and mix well; chill.

Preheat oven to 325 degrees. Divide dough into quarters; divide each quarter into 12 balls. Press each ball onto bottom and up sides of miniature muffin pans. Continue with remaining dough, for a total of 48 muffin cups; set aside.

In a mixing bowl combine eggs, brown sugar and vanilla; stir in pecans. Spoon into pastry shells, filling almost to the top. Bake for 30 minutes, or until the pastry is golden brown. Cool 5 minutes, remove from pans.

Makes 48.

This recipe and 349 other are included in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes". You can purchase your copy at our Gift Shop. Click Here to order yours!

Wednesday, December 2, 2009

Mexican Wedding Cakes, Russian Teacakes, 12 Days of Cookies

Day 2 of our 12 Days of Cookies includes a popular recipe called Mexican Wedding Cakes, Mexican Wedding Cookies, or Russian Teacakes. A wonderful holiday cookie recipe we make every year. Enjoy!

MEXICAN WEDDING CAKES
MEXICAN WEDDING COOKIES
RUSSIAN TEACAKES
  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla extract
  • 2 1/4 cups flour
  • 3/4 cup finely chopped pecans or walnuts
  • 1/4 tsp. salt
  • powdered sugar

Preheat oven to 400 degrees. Mix butter, 1/2 cup powdered sugar, and the vanilla extract. Stir in the flour, nuts, and salt until the dough holds together. Shape into small 1-inch balls. Place about 1 inch apart on an ungreased cookie sheet.

Bake 10-12 minutes, or until set but not brown. Roll in powdered sugar while warm; cool. Roll in powdered sugar again.

Makes 4 dozen cookies.

This recipe, and 349 others, can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes", which can be purchased at our Gift Shop. Click Here to order your copy!

Tuesday, December 1, 2009

Baklava, 12 Days of Cookies

We LOVE Christmas cookies! I've been hosting an annual Cookie Exchange for the past 16 years and love trying new recipes each year, and getting all the cookies and recipes from the other ladies that come to my cookie exchange each year. I will share a recipe each day for the next 12 days, the "12 Days of Cookies". Enjoy!

BAKLAVA
WALNUT FILLING:
  • 4 cups (1 pound) walnuts, finely ground
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
In a large mixing bowl stir together all ingredients; set aside.

BAKLAVA:
  • 1 1/4 cups butter, melted; or spray butter
  • 1 (16-oz) pkg. frozen phyllo dough, thawed according to package directions

Preheat oven to 325 degrees.

Brush the bottom of a 15x10x1-inch baking pan with some of the melted butter. Unfold phyllo dough. Working quickly, layer about one-fourth of the phyllo sheets in the pan, brushing or spraying each sheet generously with butter and allowing phyllo to extend up the sides of the pan.

Sprinkle about 1 1/2 cups of the filling over the phyllo in the pan. Repeat layering phyllo and filling 2 more times. Layer remaining phyllo sheets in the pan, brushing or spraying each sheet with butter. Drizzle any remaining butter, or spray butter, over top layer.

Trim edges of phyllo to fit pan. Using a sharp knife, cut through all layers to make triangle or diamond shaped pieces or squares.

Bake at 325 degrees for 45 to 50 minutes, or until golden brown on top. Slightly cool in pan on a wire rack and pour honey-lemon sauce over warm baklava. Cool completely.

HONEY-LEMON SAUCE:

  • 1 1/2 cups sugar
  • 1/4 cup honey
  • 1/2 tsp. finely shredded lemon peel
  • 2 Tbsp. lemon juice
  • 2 inches stick cinnamon
  • 1 cup water
While Baklava is cooking, in a medium saucepan stir together the 1 1/2 cups sugar, honey, lemon peel, lemon juice, stick cinnamon and 1 cup water. Bring to boiling. Reduce heat and simmer, uncovered, for 20 minutes. Remove cinnamon.

This recipe, and 349 others, can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes". You can order your copy at our Gift Shop. Click here to order!

Gingerbread, Gingerbread Recipe, Gingerbread Cake

Every year we make Gingerbread with Lemon Sauce for one of our Christmas desserts (we always have several desserts, I just can't help myself). This is one of my hubby's favorites. The recipe is on our Recipes page on our website at http://www.rockymountainlodge.com/recipes12-09.htm


Enjoy!