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.

Monday, June 1, 2015

TROPICAL SMOOTHIE; TROPICAL JULIUS

TROPICAL SMOOTHIE
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!

TROPICAL SMOOTHIE
(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

STRAWBERRY LIME CREPES

STRAWBERRY LIME CREPES


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!

CREPES
  • 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.

FILLING
  • 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.

TOPPING
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.

ASSEMBLY
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

Thursday, May 14, 2015

CREPES, CREPE RECIPE

CREPES
Crepes
 
I make crepes for lots of different recipes. I just love the lightness of these little pancakes, and they're so versatile. They can be made as a sweet or savory dish. I have made them for breakfast, brunches, lunch, dinner, and dessert. I will share a number of crepe recipes throughout my blog in the near and distant future, so wanted to get the #1 ingredient shared here first.

Don't be afraid of crepes, they are not that hard to make, they are just a bit time consuming, but totally worth the extra effort.

You can make your crepes ahead of time and wrap them in plastic wrap and store in a zip top bag. They will keep up to a week in the refrigerator and up to 2 months in the freezer. Allow to thaw to room temperature before trying to separate them.

Here's my basic crepe recipe, enjoy!

CREPES
  • 3 large egg
  • 1 1/4 cups milk
  • 3/4 cup all purpose flour, sifted
  • 1 Tbsp. sugar
  • 1/2 tsp. salt
  • melted butter
In a large mixer or blender, combine all ingredients except butter and mix until smooth and free of lumps. Refrigerate for at least an hour, or overnight.

When ready to make your crepes, heat a crepe pan or non-stick 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 minutes, until the bottom is lightly browned and the batter is set.

Using an offset spatula, or a 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.






Monday, May 4, 2015

RASPBERRY LEMON PUNCH

RASPBERRY LEMON PUNCH
Raspberry Lemon Punch
 I love serving punch at practically all events I host. This refreshing punch is perfect for a summer party, bridal shower, mother's day party, or wedding shower. It's not only pretty but quite tasty. Enjoy!

RASPBERRY LEMON PUNCH

Prepare ice ring a day ahead of time. 
  • 2 cans (12 ounces each) pink lemonade concentrate, thawed and divided
  • 6 cups water, divided
  • 1 lemon, thinly sliced
  • 6 whole fresh or frozen raspberries
  • 1 half-gallon raspberry sherbet
  • 4 cans (12 ounces each) lemon-lime soda, chilled
FOR ICE RING:
Combine 1 can pink lemonade concentrate and 3 cups water in a half-gallon container. Pour 3 1/2 cups lemonade in an 8-cup ring mold; reserve remaining lemonade. Freeze ice ring 4 hours.

Place lemon slices about 1 inch apart over frozen lemonade. Place raspberries between slices. Pour remaining 1 cup lemonade over fruit. Cover and freeze until firm.
FOR PUNCH:
To serve, combine remaining can lemonade concentrate and remaining 3 cups water in a half-gallon container. Pour lemonade into a punch bowl; add spoonfuls of sherbet. Dip ice mold into warm water 15 seconds. Place ice ring in punch bowl. Add lemon-lime soda; stir until blended. Serve immediately.
Yield: about 5 1/4 quarts punch.
 

All content in this blog © Rocky Mountain Lodge & Cabins

Monday, April 27, 2015

SOURDOUGH BANANA BREAD

Who doesn't love banana bread? I seem to make banana bread frequently as a great way to use up those bananas that are on their way out. And, if you don't have time to make banana bread but your bananas are too ripe to eat, throw them in the freezer and just pull them out when you're ready to make that banana bread. You can also put them in the fridge if you know you'll be making the banana bread in a few days but don't have time "right now". The skins will turn black and any bruises on the bananas will intensify, but they're still perfect for banana bread.

I have two favorite banana bread recipes, one is a regular banana bread, which is shared in my cookbook Rocky Mountain Lodge & Cabins' Favorite Recipes (you can buy the cookbook by clicking on the link), and the other is this sourdough banana bread recipe. It's a toss up which one is better, they're both great breads. But the sourdough in the recipe adds a slight tang to the recipe that really makes it extra special. Here's the recipe, enjoy!

SOURDOUGH BANANA BREAD

  •   1/3 cup shortening (I use butter flavored Crisco)
  • 1 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 cup mashed overripe bananas
  • 1 cup sweet sourdough starter
  • 3/4 cup chopped walnuts (optional)
Preheat oven to 375 degrees F. Grease and flour a 9x5" loaf pan, set aside.

Cream together shortening and sugar; add egg and mix until blended.

Stir in bananas and sourdough starter; add vanilla.

Sift flour with salt, baking powder, and baking soda.

Add flour mixture and walnuts to the wet ingredients, stirring just until blended.

Pour into prepared loaf pan and put in preheated oven. Turn oven down to 350 degrees F and bake for 1 hour, or until a toothpick comes out clean. Remove from oven when done and allow to sit 10 minutes in pan, remove from pan and cool on wire rack before slicing.

Makes 1 loaf




Friday, April 17, 2015

CRUSTY SOURDOUGH BREAD, SOURDOUGH BREAD RECIPE

CRUSTY SOURDOUGH BREAD
Sourdough Bread

I have to admit, I LOVE bread! It's a downfall and I can't help myself, and I love a good crusty sourdough bread. I have been making homemade breads for years and have been making dozens of different types of breads, cakes, pancakes and more out of my sourdough starter for several years. Here's my Sourdough Bread Recipe, enjoy!
  •  3 cups all-purpose flour
  • 1/2 cup traditional sourdough starter 
  • 1 - 1 1/4 cups warm water (approximately)
  • 1 Tablespoon butter, melted
  • 1 1/2 teaspoons salt
This process takes awhile, not so much of YOUR time, but resting time.

Step 1, making the dough: 
In the morning or the night before:
If you are using a stand mixer, combine the flour, starter, butter, and 1 cups of water in the bowl. Knead the dough using the kneading attachment on the lowest speed and knead for about 3-4 minutes. The dough will look very dry. If the dough is so dry that it won't even form a small ball, then add another 1/4 cup of water and knead another minute or so. Now turn the mixer off for 5 minutes. This will allow the water to fully absorb into the flour.
After 5 minutes, turn the mixer back on and add the salt. Knead a few more minutes. The dough should be in a form of a lumpy ball. The dough should just barely stick to your fingers but be mostly dry. If it is too wet, add a tablespoon or two of flour and knead for another minute or two.

After kneading, spray or wipe the inside of a bowl with cooking spray or vegetable oil. Place the dough into the bowl, then flip it over and roll it around to coat the dough ball with the oil. Place a piece of plastic wrap over the dough. This prevents the dough from drying out during rise. Cover the bowl with a kitchen towel and set in a warm place. I typically put it on my stove top (burners off, of course) and if you have a microwave above your stove top turn the microwave light under the microwave to provide a little warmth. Let is rest for about 4-5 hours or so.

Step 2, forming the loaf:

The dough should be expanded, filling most of the bowl, 2-3 times it's original size, and somewhat wetter then it was first made. Remove the plastic wrap and punch the dough down with a single punch. Turn the dough onto a floured board and sprinkle the top of the dough as well.
Knead the dough gently, using your knuckles or the palm of your hand. The idea is to remove all of the larger air bubbles, while keeping some of the smaller air bubbles intact. Avoid using a rolling pin or flattening the dough. The whole process shouldn't take more that a few minutes. Flip the flat dough over and do the same to the back side. If it is sticking to the surface add a little more flour.

Now form the dough into a ball. To do this, lift the dough from its sides and fold it underneath to form a ball. Stretch the dough slightly across the front, while tucking it underneath. Pinch the underside of the dough ball to seal the seams.

If you have a bread baker, place the dough in the bottom and cover with the lid and place in a warm place again. If you don't have a bread baker, you can put it on a cookie sheet, and cover with a towel. Allow to rise about 3-4 more hours, until it has about doubled in size.

Step 3, baking the bread:

After the loaf has risen, using a razor blade or sharp knife, carefully (you do not want to deflate your bread) make 3 or 4 slashes about 1/4 inches deep across the top of the loaf about an inch apart. Make the same 3 or 4 slashes at right angles, forming several squares on the top of the loaf. If the loaf has dried out slightly on top, the knife may drag against the dough causing it to tear. If this happens, spray the knife with some cooking oil. To increase the steam during baking (steam will help provide the crustiness of the bread), you can spray the inside of the cover a few times with water. Place the cover over the dish and place in the center of the oven. 

Tip: If you do not have a baker, you can spray the top of the bread with water and put a pan of water on the rack below the bread in the oven to help provide steam for crustiness.

Preheat the oven to 450 degrees F. Put the bread in the oven and turn temperature down to 425 degrees F (ovens drop in temperature 25 degrees every time you open the oven door for just a couple of seconds); bake fore 30 minutes. Now remove the lid, reduce the heat to 375 degrees F and bake an additional 5-10 minutes until the loaf turns a dark, golden brown.

Move the loaf to a cooling rack and let it cool at least 30 minutes. ENJOY!

Makes 1 loaf


Monday, April 13, 2015

SOURDOUGH STARTER, SOURDOUGH RECIPE

SOURDOUGH STARTER
SOURDOUGH RECIPE
Sourdough Starter
I make various types of sourdough breads, pancakes, waffles, doughnuts, cakes, and more all the time. I've been using the same sourdough starter for several years, and I've heard of some places that have the same starter that has been passed down from generation to general for more than 100 years! It makes delicious breads of all kinds. I have recipes for two different sourdoughs, one is a sweet sourdough starter, and the other a traditional sourdough starter. I'll include both recipes here and when I post recipes I'll let you know which sourdough starter is used in each recipe... either the sweet sourdough starter, or the traditional sourdough starter.


The best thing about sourdough starter is it's very forgivable! It's really a living organism, but if you forget to "feed" it or "tend" it, it is very hardy and you can easily rescue it and "bring it back to life".

At the end of the recipes I'll share some tips on caring for your starter, and rescue remedies.

Feel free to experiment with all kinds of bread recipes with the sourdough starter. It's a big hit!


TRADITIONAL SOURDOUGH STARTER
  • 1 pkg. dry yeast
  • 1/2 cups warm water (110 degrees F)
  • 2 cups milk
  • 2 cups flour
  • 1 Tablespoon sugar
Dissolve the yeast in warm water in a large non-metal bowl or crock and let stand for about 5 minutes. Using a non-metal spoon or whisk stir in flour, sugar and milk and stir or whisk until smooth. Cover with a cheesecloth, towel, or loose lid. Let stand at room temperature for 5 days, stirring 2-3 times a day.

On the 5th day you are ready to use your starter!

Keeping your starter going: After using some starter, add 3/4 cup milk, 3/4 cup flour, and 1 teaspoon sugar to the remaining starter. Whisk and leave at room temperature, covered with cheesecloth or loose lid. Stir once a day. If you don't use any starter after 10 days, add 1 teaspoon sugar to keep it going. Make sure to stir daily. Repeat adding sugar every 10 days if necessary.


SWEET SOURDOUGH STARTER 
  • 1 pkg. dry yeast
  • 1/4 cup warm water (110 degrees F)
  • 1 cup flour
  • 1 cup sugar
  • 1 cup warm milk
Dissolve the yeast in warm water in a large non-metal bowl or crock and land let stand for about 5 minutes. Using a non-metal spoon or whisk stir in flour, sugar and milk and stir or whisk until smooth. Stir once a day for the next 4 days (this is a 10 day process).

On the 5th day add 1 cup flour, 1 cup sugar, and 1 cup milk (doesn't have to be warm). Stir until smooth. Stir once a day for the next 4 days.

On day 10 you are ready to use your starter!

Keeping your starter going: After using some starter, add 1 cup milk, 1 cup flour, and 1 cup sugar to the remaining starter. Whisk and leave at room temperature, covered with cheesecloth or loose lid. Stir once a day. If you don't use any starter after 10 days, add 1 teaspoon sugar to keep it going. Make sure to stir daily. Repeat adding sugar every 10 days if necessary.


TIPS:

SMELL: Sourdough starter should be yeasty, fermenting, and beer-like. If it smells sharp and hasn’t been fed in the past 4-6 days, feed it and then check the smell in 1-2 days, it should smell better.

COLOR & APPEARANCE: Creamy, off-white, not gray-ish, and consistency of pancake batter, but on warm days can be thicker and more bubbly.

BUBBLES: After a feeding, it should be active and bubbly within 24 hours. On other days it may be flat like pancake batter, but a quick stir should reveal a few bubbles. It’s important to stir on a daily basis, just to make sure all the ingredients have a chance to get metabolized.

WHY NOT METAL BOWLS OR UTENSILS? There is a chemical reaction that happens between the fermenting starter and metal. You’ll know this has happened because your batter will turn color, usually green or sometimes pink, and while some people have said the bread still tastes fine, there is a definite metallic taste to it. Now if your metal utensils and bowls are stainless steel or coated, for example, you’re probably fine (most KitchenAid mixers shouldn’t be a problem). But if they’re scratched up in any way, it can turn and spoil your starter almost instantly.

STORING STARTER: You can store your starter in a glass, ceramic, or plastic mixing bowls, jar, and Ziploc bags, at room temperature. Just make sure there’s enough room for the starter to grow and expand, otherwise you could have a mess on your hands.

REVIVING STARTER: If you forgot to stir or feed your starter for a few days it's usually fine, just give it a stir and it should be fine. If it's been 4-5 days, feed it the flour, sugar and milk and stir daily for the next few days and you'll be fine.

TOO MUCH STARTER, NEED A BREAK? If you have too much starter or need to take a break for a bit you can either give some away, dump some of it, or you can freeze your starter. Put 1-2 cups of starter in a large zip top bag and pop it in the freezer. It won't freeze completely but will become more like a semi-firm slushy. When you want to use it again take it out of the freezer and let it come to room temperature on your counter, feed it, and then you can use it again and keep it going.

This also makes great gifts, give some sourdough starter along with a couple recipes. You can divide your starter in half when ready to use, and have 2 starters going, then divide those in half again and you have several going to give as gifts. 

Tuesday, March 3, 2015

BROILED GRAPEFRUIT WITH BROWN SUGAR AND CINNAMON

BROILED GRAPEFRUIT WITH BROWN SUGAR AND CINNAMON

Broiled Grapefruit with Brown Sugar & Cinnamon
The first course of our 3-course breakfast at our Bed and Breakfast Inn is a fruit dish, am always on the hunt for ways to prepare and cook fresh fruit, especially in the winter. Being in Colorado we are hard pressed to find good fruit in the winter, and it's nice to have a warm hot dish on a cold snowy morning. 

Generally speaking I am not a grapefruit fan, but grapefruit like this I love! I have also been able to make grapefruit believers out of many of my guests as well when I serve this grapefruit. The key is to use TEXAS RUBY RED grapefruit, not the yellow Florida or California grapefruits. They ruby red grapefruits are much sweeter than the tart yellow ones. It makes all the difference in the world. And it's so easy you make this dish, you can make it from start to finish in less than 10 minutes. 

Here's the recipe, enjoy (even if you're not a grapefruit fan, you WILL enjoy grapefruit prepared like this)!

BROILED GRAPEFRUIT WITH BROWN SUGAR AND CINNAMON
  • 1 Texas Ruby Red Grapefruit
  • 1 Tbsp brown sugar
  • 1 tsp cinnamon
Slice grapefruit in half and place on aluminum foil lined cookie sheet. Using a grapefruit knife, cut each segment, and around edge, being careful not to cut through the skin.

Mix together brown sugar and cinnamon and sprinkle over grapefruit halves. Broil about 4" from heating element for 2-3 minutes, or until topping is hot and bubbly. Place in serving bowls and serve at once.

Serves 2

All content in this blog © Rocky Mountain Lodge & Cabins

Friday, February 6, 2015

MOLTEN CHOCOLATE LAVA CAKES

 MOLTEN CHOCOLATE LAVA CAKES WITH RASPBERRIES AND CREAM
Molten Chocolate Lava Cake
Who doesn't love chocolate? I was never a big fan of chocolate until my husband introduced me to dark chocolate and now I'm hooked. And there's nothing better than a hot gooey rich dark chocolate molten lava cake. When we're having a special occasion such as Valentine's Day or an anniversary I typically make a rich chocolate dessert such as these Molten Chocolate Lava cakes. They can be made in advance and popped into the oven after your main entree. I also serve them at our Colorado Bed and Breakfast Inn for our 3rd course dessert. Enjoy!

  • 1 1/2 tsp. unsalted butter, plus 1/4 lb. (1 stick)
  • 4 tsp. all-purpose flour, plus 2 Tbsp.
  • 6 ounces bittersweet or semisweet chocolate, chopped
  • 2 Tbsp. cold heavy cream
  • 2 Tbsp. powdered sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup sugar
  • 1 tsp. vanilla extract
  • Pinch salt
  • 1/2 cup cold heavy cream
  • 2 Tbsp. powdered sugar
  • 1 Tbsp. nut-flavored liqueur (i.e. hazelnut)
  • 1/2 pint fresh raspberries
  • 4 sprigs mint
  • Sweetened cocoa or powdered sugar, as garnish

Preheat the oven to 450 degrees F. Grease and flour 4 (6-ounce) ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet.

In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat.
In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes* and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes.

Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.

Meanwhile, in a bowl whip the cream until beginning to form soft peaks. Add the sugar and nut liqueur and beat until stiff peaks start to form. Spoon a dollop of the whipped cream on each unmolded cake, and garnish each plate with raspberries and a sprig of mint. Sprinkle cocoa or powdered sugar over the cakes, and serve.

*To make ahead of time you can refrigerate them at this point. Remove from refrigerator and let come to room temperature before baking.

Serves 4

All content in this blog © Rocky Mountain Lodge & Cabins

Tuesday, February 3, 2015

ROMANCE YOUR VALENTINE SPECIAL

ROMANCE YOUR VALENTINE SPECIAL

Roses & Truffles

Stay 2 nights or more in our Pikes Peak Bed and Breakfast Lodge over Valentine's weekend (February 13-15, 2015) and receive complimentary roses and chocolate covered strawberries! You will also get to enjoy our signature 3-course gourmet breakfast in the morning, or if you want to sleep in, you can opt out of breakfast for a discount.

3-course gourmet breakfast
You can also add on one of our full Romance Packages to make it extra special. 

Our Basic Romance Package includes:
  • A full dozen roses
  • An entire plate of your own hand dipped chocolate covered strawberries
  • A bottle of sparkling cider
  • Two of our Rocky Mountain Lodge & Cabins etched champagne flutes for you to take home with you to remember your special time away.
  • A fruit and cheese platter
 Our Ultimate Romance Package includes:
  • Everything in the Basic Romance Package
  • Two 1-hour massages 
  • A Certificate to have lunch or dinner at the Wines of Colorado
Some of our rooms have a private balcony or an in-room fireplace, and all have a queen bed, and private bathroom. 

Snuggle up in front of the wood burning crackling fire in the great room, or relax in the outdoor hot tub enjoying the mountains by day and stars at night.

Check our availability calendar and make your reservation quickly, we only have 4 rooms to choose from!


All content in this blog © Rocky Mountain Lodge & Cabins

Monday, February 2, 2015

BRIE AND SAUSAGE STRATA; CHEESE STRATA; BREAKFAST STRATA

BRIE and SAUSAGE STRATA
Brie & Sausage Strata
We serve stratas at our Bed and Breakfast Inn frequently, and especially at holidays as many of them you can make the day before, refrigerate it, and put them in the oven in the morning for no fuss. Works great on Christmas mornings so the family can enjoy the festivities in the morning while breakfast is cooking in the oven. This particular strata is our son's favorite strata. It's elevated by the use of brie cheese, though we often use Jarlsberg cheese, or you could use Swiss as well. Enjoy!

BRIE AND SAUSAGE STRAT
  • 1 8oz pkg. whole brie (alternately you may use Jarlsberg or Swiss cheese)
  • 1 pound ground hot pork sausage
  • 6 white sandwich bread slices, or 1 loaf day old french bread
  • 1 cup parmesan cheese, grated
  • 7 large eggs, divided
  • 3 cups whipping cream, divided
  • 2 cups milk
  • 1 tsp dried rubbed sage or 1 tablespoon fresh, chopped sage
  • 1 tsp seasoned salt
  • 1 tsp dry mustard
  1. Trim and discard rind from brie, cut into cubes (if using Jarlsberg or Swiss, shred cheese). 
  2. Cook sausage in large skillet over medium high heats, stirring until it crumbles and is no longer pink, drain. Cut crusts from bread slices, and place crusts evenly in the bottom of a greased 9 x 13 baking dish, or 8 2-cup ramekins. Layer evenly with bread slices, sausage, brie and grated parmesan cheese.
  3. Whisk together 5 eggs, 2 cups of whipping cream and the next 4 ingredients and pour evenly over cheeses. Cover and chill 8 hours, or overnight.
  4. Preheat oven to 350º. Whisk together 2 remaining eggs and remaining 1 cup of whipping cream and pour over chilled mixture. Bake for 1 hour, or until set. Serve immediately.
Makes 8 servings

All content in this blog © Rocky Mountain Lodge & Cabins

Friday, January 30, 2015

EASY OVERNIGHT STICKY BUNS

 EASY OVERNIGHT STICKY BUNS
  
Overnight Sticky Buns

Love sticky buns? This is an easy recipe you can prepare in about 5 minutes the night before, then pop it in the oven in the morning. I made this recipe all the time for my family when the kids were young. I've since progressed to a more "from scratch" version of sticky buns, but when in a pinch and I don't have the time, these are a fantastic stand by, as they're "semi homemade". Enjoy!

EASY OVERNIGHT STICKY BUNS
  • 1 stick butter or margarine (1/2 cup) 
  • 1 cup packed brown sugar
  • 1 tsp. ground cinnamon 
  • 1 small pkg. vanilla pudding mix (NOT instant) 
  • 1 cup chopped pecans or walnuts 
  • 18 frozen dinner rolls
  1. Grease a Bundt pan or 9x13" pan. Sprinkle nuts over bottom of pan, and place rolls over the nuts.
  2. Melt butter and add brown sugar, cinnamon, and pudding mix. Pour over rolls. Cover and set in a cold oven overnight.
  3. Remove from oven in the morning, and preheat the oven to 350º. Bake for 30-40 minutes, or until rolls are cooked through. Serve warm.
Makes 9 servings

All content in this blog © Rocky Mountain Lodge & Cabins

Thursday, January 29, 2015

PEAR APPLE CRISP, APPLE PEAR CRISP RECIPE

PEAR APPLE CRISP
Pear Apple Crisp
I love all kinds of fruit dishes, and in the winter there's nothing better than a hot fruit dessert. I make lots of crisps and cobblers all year long actually. This one's a great combo of pears and apples and is absolutely delicious. Enjoy!

PEAR-APPLE CRISP 

  • 3 ripe pears, peeled, cored and thinly sliced (about 3 1/2 cups) 
  • 2 tart apples, such as Granny Smith, Jonathon, or Greening, peeled,cored and sliced (about 2 1/2 cups) 
  • 2 tbsp. lemon juice 
  • 2 tbsp. bourbon, applejack, brandy or apple cider 
  • 1 tsp. vanilla extract 
  • 3/4 cup all-purpose flour 
  • 1/3 cup sugar 
  • 1/4 tsp. allspice 
  • 1/2 tsp. ground cinnamon 
  • 2 tbsp.unsalted butter or margarine, chilled 
  • 1 tbsp. vegetable oil
  • Vanilla Ice Cream (optional)
  • Caramel Sauce (optional)
  1. Preheat oven to 350º.
  2. In a large bowl, toss together the pears, apples, lemon juice, bourbon, and vanilla. Transfer to a 9 inch pie plate.
  3. In a medium-size bowl, stir together the flour, sugar , cinnamon and allspice. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs, then stir in vegetable oil.
  4. Spoon the mixture on top of the fruit. Bake 30 minutes, then remove from the oven and spoon some of the juice over the topping.
  5. Serve with ice cream and caramel sauce, if desired.
Serves 6

 

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Tuesday, January 27, 2015

STRAWERRY CHAMPAGNE CHEESECAKE

 STRAWBERRY CHAMPAGNE CHEESECAKE
Strawberry Champagne Cheesecake
I LOVE cheesecakes! I am always requested by my family at holidays to make desserts... lots of them... especially cheesecakes. I try to find one or two new recipes to make every holiday, and include several family favorites as well. This past Thanksgiving I made 2 new cheesecakes and this Strawberry Champagne Cheesecake was one of them, and became the new family favorite. I've made it 3 more times over the past 2 months, and plan to make it in mini cheesecakes for my Bed and Breakfast guests at our B&B this Valentine's Day (you can check out the website and make reservations). Here's the recipe, enjoy!

STRAWBERRY CHAMPAGNE CHEESECAKE

CRUST:
  • 2 cups chocolate graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/2 cup granulated sugar 
Preheat oven to 350 degrees. Line bottom of 9" or 10" springform pan with parchment paper, about 1" larger than you need it to be to cover the bottom of the pan. Lightly grease the sides of the springform pan.

Combine graham cracker crumbs, and sugar and press into bottom and up 1 1/2" of the sides of the springform pan.

Bake for 10 minutes and set aside to cool.

FILLING:
  • 1 cup Champagne or other sparkling wine, or sparkling cider
  • 1 1/2 cups roughly chopped strawberries
  • 3 (8 oz each) packages cream cheese, softened
  • 1 1/2 cups sugar
  • 1/2 cup sweetened condensed milk
  • 2 Tablespoons cornstarch
  • 2 eggs, room temperature, lightly beaten
  • 2 egg yolks, room temperature
Place Champagne in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/4 cup, about 8 minutes. Set aside to cool.

Preheat oven to 325 degrees f.

Sprinkle chopped strawberries on top of cooled crust.
  
In a large bowl, beat cream cheese and sugar until smooth. 

Beat in the sweetened condensed milk, cornstarch and reduced Champagne. Add eggs and egg yolks; beat on low speed just until combined. Pour over strawberries. 

Place pan on a baking sheet. Bake in preheated oven for 55-60  minutes, or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge to loosen. Cool for at least 1 hour. Refrigerate for at least several hours.

At serving time, remove sides of springform pan, carefully peel away parchment from bottom of pan and place cheesecake on serving platter. 

TOPPING:
  • 20 or more strawberries, sliced
  • 1/3 cup milk chocolate chips
  • 1/3 cup white baking chips
  • 1 teaspoon shortening, divided
Arrange sliced strawberries over top of cheesecake. 

In a microwave, melt chocolate chips and 1/2 teaspoon shortening; stir until smooth. Drizzle over strawberries. Repeat melting and drizzling with white baking chips and remaining shortening.


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Monday, January 26, 2015

HOW TO KEEP BLUEBERRIES FRESH, KEEPING BLUEBERRIES FRESH

KEEPING BLUEBERRIES FRESH
Keeping Blueberries Fresh

Have you purchased blueberries and had them go moldy quickly? I hate it when I spend several dollars on blueberries and they go moldy sometimes within a couple of days. Here is an easy tip to help keep blueberries fresh for a couple of weeks. 

When you bring your blueberries home fill a large bowl with water and a splash of white vinegar. Pour in your blueberries and let them soak for 1 or 2 minutes, then put them back in the container they came in with some paper towel on the bottom. DO NOT RINSE THEM prior to putting them back in the container. Do not soak them for more than a minute or two. Before you use them rinse just what you plan to use and enjoy. 

They will keep for a couple of weeks.

I have tried this on other berries as well, but it works best on blueberries.
 
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