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:
Mix all ingredients.
HORSERADISH SAUCE:
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.
COOKIES:
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:
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.
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.
COOKIES: 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:
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.
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.
PEANUT BUTTER BLOSSOM COOKIES
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.
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.
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:
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.
COOKIES:
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:
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.
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!
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!
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:
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
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