Friday, January 30, 2015


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!

  • 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

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Thursday, January 29, 2015


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!


  • 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


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!


  • 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.

  • 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. 

  • 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


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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