https://latigoranch.com RSS feeds for Latigo Ranch 60 https://latigoranch.com/Dining/Signature-Recipes/ID/2/Brazilian-Cheese-Puffs--Gluten-Free#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=2 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=2&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/2/Brazilian-Cheese-Puffs--Gluten-Free 1 egg ½ C milk ¼ C canola or other neutral tasting oil 1 C tapioca flour ½ t kosher salt ¼ C shredded cheddar ¼ C parmesan cheese Pre heat oven to 400.  Grease holes of  24 mini muffin tins. Put all ingredients in a blender and process until well mixed.  I also have used the immersion blender in a 4 C measuring cup.  Pour evenly into muffin tins.  Batter is really runny.  Bake for 15 min or until golden brown.  Let cool a few minutes before removing from tins. Great re-toasted the next day.  They taste like Cheese crackers.   Another recipe brought to you by your Kitchen Friends at the Latigo Guest Ranch.   Mon, 23 Jan 2017 03:15:00 GMT f1397696-738c-4295-afcd-943feb885714:2 https://latigoranch.com/Dining/Signature-Recipes/ID/6/Paleo-Sweet-Potato-Bread#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=6 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=6&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/6/Paleo-Sweet-Potato-Bread 4 eggs ½ C mashed, baked sweet potato flesh 5 T coconut oil, melted 1 T apple cider vinegar 1 t maple syrup 1 1/3 C almond flour 3 T coconut flour ¼ C tapioca flour 1 t baking soda (correct for sea level) ½ t salt In a blender or food processor, blend until smooth the eggs, sweet potato, oil, vinegar, and syrup.  In a bowl, whisk the dry ingredients together until lump free.  Slowly mix the liquids with the dry until just moistened.  Pour into a greased loaf pan lined with parchment.  Bake at 350 for an hour.  Must pass a toothpick test to be done.  Cool completely and store in the refrigerator.   Another recipe brought to you by your kitchen friends at Latigo Ranch. Tue, 18 Oct 2016 21:28:00 GMT f1397696-738c-4295-afcd-943feb885714:6 https://latigoranch.com/Dining/Signature-Recipes/ID/9/Coffee-Date-Nut-Muffins#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=9 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=9&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/9/Coffee-Date-Nut-Muffins 2 C flour 2/3 C sugar 1 ½ t baking powder 1 t salt ¼  t baking soda ½ C chopped walnuts or pecans ½ C chopped dates 1 C strong coffee 1 T instant coffee powder ½ C canola oil ¼ C egg beaters Cinnamon and sugar Drizzle:  ½ C powdered sugar + 1 T strong coffee Stir together the dry ingredients in large bowl.  Mix the liquids in a measuring cup, pour into dry ingredients.  Stir well.  Scoop into well-greased muffin tins.  Sprinkle each with a few pinches of cinnamon and sugar.  Bake at 350 for 25 min.  Toothpick test.  Let cool in tins on rack for 5 minutes.  Remove muffins from tins.  Cool on rack.  Drizzle if desired.   Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Wed, 11 May 2016 01:27:00 GMT f1397696-738c-4295-afcd-943feb885714:9 https://latigoranch.com/Dining/Signature-Recipes/ID/53/Magic-Biscuits#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=53 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=53&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/53/Magic-Biscuits 5 ½ C flour 1 1/2 t baking soda 1 T baking powder ½ t salt 4 T sugar ¾ C butter 2 C buttermilk, warm 1 T yeast Mix the dry ingredients before cutting in the butter. Once you have coarse crumbs, pour in the proofed yeast in the buttermilk. Add a bit more flour if needed to make a dough that holds together.  Turn it out onto a floured counter, knead until not too sticky, roll out to ½ inch thickness. Cut into biscuits. Bake at 400 for ~15 minutes or until lightly browned. If you want to bake only a partial batch, just refrigerate the unused dough.  Makes about 24 biscuits. Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Sun, 22 Dec 2013 16:17:00 GMT f1397696-738c-4295-afcd-943feb885714:53 https://latigoranch.com/Dining/Signature-Recipes/ID/54/Cottage-Biscuits#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=54 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=54&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/54/Cottage-Biscuits 2 eggs 1 ½ C low fat cottage cheese 2 C flour 1 C whole wheat flour 1 T sugar 1 t salt 3 t baking powder (adjusted to sea level) ½ t soda (adjusted to sea level) ½ t cream of tartar ¼ C butter Mix the dry ingredients well, cut in the butter until you have very small crumbs.  Stir together the eggs and cottage cheese, add to the dry, mix until blended.  Turn out onto a floured counter, knead until not too sticky, roll out, cut into ~16 biscuits, place on baking sheet and bake at 350 for about 15 minutes or until slightly browned. This recipe is brought to you by your kitchen friends at the Latigo Dude Ranch Thu, 19 Dec 2013 17:11:00 GMT f1397696-738c-4295-afcd-943feb885714:54 https://latigoranch.com/Dining/Signature-Recipes/ID/57/Rustic-Spanish-Bread-Ban-Rustico-Espanol#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=57 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=57&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/57/Rustic-Spanish-Bread-Ban-Rustico-Espanol 1.25 lbs unbleached white flour0.65 oz yeast 8 oz warm water 2 ½ t salt 4 oz additional warm water 2 T egg whites Let yeast proof in warm water.  Add flour and salt to the bowl.  Mix until all flour is absorbed, adding remaining water as needed.  The dough should have a smooth texture as it forms into a ball. Preheat oven to 375. Place in a greased bowl, cover the bowl with a wet dish towel and place in a warm spot for 30 minutes.  Turn out onto a floured counter, knead until dough has a consistent texture.  Divide into 3 pieces.  Form into rounds or oblong shapes.  Place on baking sheet, let rise for 15 min.  Cut slits in tops of loaves just before baking. Bake at 375 for 10 min.  Remove and brush with beaten egg whites.  Return to oven and bake another 15-20 minutes. Allow to cool on racks before slicing.   This recipe brought to you by your kitchen friends at the Latigo dude and guest ranch. Thu, 05 Dec 2013 18:30:00 GMT f1397696-738c-4295-afcd-943feb885714:57 https://latigoranch.com/Dining/Signature-Recipes/ID/76/Gluten-Free-Soft-Dinner-Rolls#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=76 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=76&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/76/Gluten-Free-Soft-Dinner-Rolls 2 T yeast 2 t sugar 2 C warm milk or almond milk                      1 ½ C white rice flour ½ C brown rice flour ¾ C potato starch ½ C tapioca starch 3 t xanthan gum                                1 ½ t fine sea salt 1 ½ t baking powder or 1 T at sea level 2 large eggs                         ¼ C canola oil ¼ C honey 1 t apple cider vinegar Proof the yeast, sugar, and milk until bubbly.   Stir together the dry ingredients, put in mixing bowl with yeast and milk.  Mix for 30 seconds on low. Add the liquid ingredients to the  mixer, mix until combined, then turn mixer on high and mix for 3 minutes. Thoroughly spray 24 muffin tins, spoon batter into pans, let rise in warm place for ~15 min.  Bake at 375 for about 20 minutes.  They should be golden brown and pass a toothpick test. This recipe is brought to you from the kitchen of the Latigo Dude Ranch. Sat, 22 Dec 2012 05:05:00 GMT f1397696-738c-4295-afcd-943feb885714:76 https://latigoranch.com/Dining/Signature-Recipes/ID/82/Gluten-Free-Skillet-Corn-Bread#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=82 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=82&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/82/Gluten-Free-Skillet-Corn-Bread 1 C cornmeal 1 ¼ C milk  1 egg ¼ C oil  ¾ C soy flour ¼ C tapioca flour 1/3 C sugar 1 ½ t xanthan gum 1 T baking powder (adjusted to sea level) ½ t salt Preheat oven to 400.  Grease an 8 or 9 inch cast iron skillet, place in oven for 10 min. Let milk and cornmeal soak for 10 minutes.  Combine all ingredients, pour into hot skillet, bake for 25 minutes or until it tests done. Wed, 25 Jul 2012 01:50:00 GMT f1397696-738c-4295-afcd-943feb885714:82 https://latigoranch.com/Dining/Signature-Recipes/ID/87/Sweet-Potato-Crescent-Rolls#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=87 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=87&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/87/Sweet-Potato-Crescent-Rolls 1 ½ C warm water 1 T yeast 1/3 C brown sugar 1 t salt ½ C oil 2 eggs 9 oz cooked sweet potatoes 3 C whole wheat flour 3 C white bread flour Dough may be refrigerated overnight. ;Divide into quarters. Roll each out and cut with pizza cutter into 8 sections. Spray, cover, let rise. Bake at 350 for about 20 minutes. This recipe is brought to you from the Latigo Guest Ranch. Tue, 22 May 2012 03:13:00 GMT f1397696-738c-4295-afcd-943feb885714:87 https://latigoranch.com/Dining/Signature-Recipes/ID/108/Banana-Bread#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=108 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=108&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/108/Banana-Bread 4 eggs 2/3 C canola oil 2 C mashed bananas 1 1/3 C sugar 3 ½ C all purpose flour 4 t baking powder 1 t baking soda 1 t salt 1 C chopped pecans or walnuts (optional) Pour into two greased loaf pans.  Bake at 350 for about one hour.  Toothpick test.  I like to line my loaf pans with parchment so that I’m sure the bread will slip right out after I run a knife around the edges. This recipe is brought to you from the kitchen of the Latigo Dude Ranch. Tue, 13 Sep 2011 04:47:00 GMT f1397696-738c-4295-afcd-943feb885714:108 https://latigoranch.com/Dining/Signature-Recipes/ID/132/Sweet-Potato-Yeast-Breakfast-Bread#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=132 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=132&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/132/Sweet-Potato-Yeast-Breakfast-Bread 2 T yeast 1 ¾ C warm water 1 C mashed sweet potatoes ½ C canola or olive oil ½ C honey 1 egg 2 t salt                    3 C whole wheat flour 3-4 C all purpose flour Proof the yeast and the warm water together until bubbly.  Stir the next four ingredients into the yeast and water.  Mix well.  Add the salt and whole wheat flour.  Gradually knead in the remaining flour until you have an elastic dough.  Place in greased bowl, cover, let rise until doubled.  Punch down, form into 4 or five even balls.  Roll each into a rectangle that’s at least 10 inches long and 8 inches wide.  Spread some filling down the middle, leaving at least 3 inches on each side plain.  Cut strips on each side that are ¾ inch wide and that go into the edge of the filling in the middle.  Lay the first strip on one side across the filling, and follow with the same strip on the other side, crossing over each other in the center.  Do that all the way down the loaf.  Seal the ends by tucking them under the loaf.  Place on a greased baking sheet, spray, cover with saran, let rise until doubled.  Bake at 355 for 30-40 minutes, covering with foil if they get too browned on top before being done in the middle. Filling: 16 oz cream cheese ½ softened butter ¾ C brown sugar 2 t cinnamon 1 t vanilla This recipe is brought to you from the kitchen of the Latigo Dude Ranch. Thu, 12 Aug 2010 03:22:00 GMT f1397696-738c-4295-afcd-943feb885714:132 https://latigoranch.com/Dining/Signature-Recipes/ID/154/Bubbly-Hot-Cheesy-Bread#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=154 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=154&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/154/Bubbly-Hot-Cheesy-Bread French bread sliced into serving pieces Spread with: ½ C diced green onion ½ C mayonnaise ½ C grated Parmesan cheese Broil or toast the slices until bubbly and lightly browned.  Should make enough to serve 15.  Topping keeps in the refrigerator for at least a week. This recipe is brought to you from the kitchen of Latigo Guest Ranch   Mon, 18 Jan 2010 03:26:00 GMT f1397696-738c-4295-afcd-943feb885714:154 https://latigoranch.com/Dining/Signature-Recipes/ID/170/Apple-Sticky-Buns#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=170 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=170&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/170/Apple-Sticky-Buns ~ ½ recipe of Latigo’s crescent roll dough recipe, rolled out into long rectangle 1 ½ C finely chopped apples, sauteed in 2 T butter.  Sprinkle on dough and roll up lengthwise.  Cut gently into ¾ inch slices. Topping: 1 C brown sugar ½ C butter ¾ C walnuts 1 T water 1 T corn syrup 1 t cinnamon Bring topping ingredients to a boil, stir thoroughly, pour into greased baking pan 13x9.  Place cut rolls on top, cover and let rise.  Bake at 375 for ~30 min or until golden brown.  Invert onto serving platter.  Should make at least 9 sweet rolls. This recipe is brought to you from the kitchen of Latigo Guest Ranch.   Thu, 25 Jun 2009 15:52:00 GMT f1397696-738c-4295-afcd-943feb885714:170 https://latigoranch.com/Dining/Signature-Recipes/ID/181/Orange-Date-Muffins#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=181 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=181&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/181/Orange-Date-Muffins 1 large orange, peeled and de-seeded 1/3 C canola oil 1 egg 1 ½ C flour ½ C sugar ½ C chopped dates 1 t baking powder 1 t baking soda ½ t salt Glaze:  ½ C powdered sugar, ½ t orange zest, 1 T or more of orange juice Place orange, oil, and egg in a blender or food processor and blend until smooth.  Mix the dry ingredients together and stir into wet.  Mix briefly, and spoon into 12 muffin cups that have been well sprayed.  Bake at 400 for 15 min.  When warm, dip into glaze if desired.  This recipe is brought to you from the kitchen of Latigo Guest Ranch. Sun, 29 Mar 2009 19:41:00 GMT f1397696-738c-4295-afcd-943feb885714:181 https://latigoranch.com/Dining/Signature-Recipes/ID/186/Nutty-Whole-Wheat-Bread#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=186 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=186&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/186/Nutty-Whole-Wheat-Bread 1 C warm water 1/3 C plain yogurt 2 T olive oil 1 T yeast 1 ¼ C whole wheat flour ¾ C finely chopped walnuts 2 T brown sugar 1 t salt 2 ¼ C flour or more Knead until elastic.  Let rise covered.  Shape into 2 loaves, spray, cover, let double.  Bake at 375 for 30 min or until done. This recipe is brought to you from the kitchen Latigo Guest Ranch. Mon, 23 Feb 2009 05:44:00 GMT f1397696-738c-4295-afcd-943feb885714:186 https://latigoranch.com/Dining/Signature-Recipes/ID/188/Peppery-Cheese-Muffins#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=188 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=188&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/188/Peppery-Cheese-Muffins 2 ½ C all purpose flour 1 T sugar 1 t coarsely ground pepper 1 t baking powder ¾ t salt ½ t baking soda 1 C shredded cheddar cheese 2 green onions, thinly sliced 2 eggs 8 oz low fat plain yogurt ½ C canola oil ¼ C skim milk 1 T spicy brown mustard Combine all the dry ingredients and mix well.  Stir together the wet ingredients and stir gently into the dry until just moistened.  Either bake in a loaf pan at 350 for 1 hour or bake in well greased muffin tins until they pass a toothpick test. This recipe is brought to you from the Latigo Guest Ranch. Mon, 16 Feb 2009 05:18:00 GMT f1397696-738c-4295-afcd-943feb885714:188 https://latigoranch.com/Dining/Signature-Recipes/ID/199/Buttermilk-Pecan-Waffles#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=199 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=199&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/199/Buttermilk-Pecan-Waffles 2 C all purpose flour (can use some whole wheat flour) 1 T baking powder 1 t soda ½ t salt 1 C Egg Beaters 2 C low fat buttermilk ½ C canola oil ½ C finely chopped pecans Mix the dry ingredients together.  Stir in the liquids.  Pour enough batter into your waffle maker and sprinkle pecans on top.  I already adjusted this recipe for sea level. Brought to you by the Latigo Dude Ranch. Mon, 24 Nov 2008 16:43:00 GMT f1397696-738c-4295-afcd-943feb885714:199 https://latigoranch.com/Dining/Signature-Recipes/ID/203/Pumpkin-Scones-with-Berry-Butter#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=203 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=203&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/203/Pumpkin-Scones-with-Berry-Butter The Butter: 2 T dried cranberries ½ C boiling water  ½ C butter 3 T powdered sugar Place cranberries in small bowl, add boiling water.  Let it stand for 5 minutes.  Drain and chop. Beat the butter until fluffy, add the sugar and chopped berries.  Mix well, chill until serving. The Scones: 2 ¼ C flour ¼ C brown sugar 2 t baking powder ¾ t cinnamon ¾ t ginger ¼ t baking soda ½ C cold butter 1 egg ½ C pumpkin 1/3 C milk Cut the butter into dry ingredients, add liquid and stir in until just moistened.  Knead by hand until you can form an 8 inch circle.  Cut into 8 wedges and separate slightly.  Bake at 400 for 15 minutes or until they test done.  Serve warm with berry butter. Brought to you by the Latigo Guest Ranch. Sun, 26 Oct 2008 05:00:00 GMT f1397696-738c-4295-afcd-943feb885714:203 https://latigoranch.com/Dining/Signature-Recipes/ID/202/Ezekiel-Bread#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=202 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=202&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/202/Ezekiel-Bread 2 T yeast ¾ C warm water 1 T honey Let this proof together in a big mixing bowl 4 ¼ C warm water 2/3 C honey 2/3 C olive oil ½ C sugar 2 t salt 4 C whole wheat flour 1 C toasted wheat germ Beat until smooth and add bread flour gradually 6-8 C bread flour Knead until dough is elastic (it may still be sticky).  Let rise in greased bowl until doubled.  Shape into 4 loaf pans or more if you do free-form.  Spray, cover, let it rise, bake until done.  A loaf will take about 40 min at 350. Brought to you by the Latigo Dude Ranch. Sun, 19 Oct 2008 05:00:00 GMT f1397696-738c-4295-afcd-943feb885714:202 https://latigoranch.com/Dining/Signature-Recipes/ID/204/Pumpkin-Cinnamon-Buns#Comments 1 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=204 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=204&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/204/Pumpkin-Cinnamon-Buns 2 T yeast ½ C warm water   4 eggs 1 C canola oil 1 C pumpkin 1 C warm milk ½ C sugar ½ C brown sugar 1/3 C instant vanilla pudding mix 1/3 C instant butterscotch pudding mix 1 t salt 7-8 C flour Filling:  1 T butter melted, 1 C brown sugar, 2 t cinnamon Icing:  3 T water, 2 T butter, 1 t cinnamon, 2 C powdered sugar, 1 ½ t vanilla Let the yeast and warm water proof until bubbly. Then mix the eggs, oil, pumpkin, milk, sugars, and pudding mixes together with the yeast until smooth. Add the salt and flour gradually until dough is elastic. Let the entire mixture rise until doubled, then roll it out into a long rectangle. Spread with filling, roll up, cut into rolls, and place in a pan or on a baking sheet. Spray, cover, and let it rise again. Bake them until they are done. Then drizzle the icing on them when they’ve cooled.  This recipe should yield at least two dozed big rolls. A recipe brought to you from the kitchen of the Latigo Dude and Guest Ranch. Sun, 12 Oct 2008 05:00:00 GMT f1397696-738c-4295-afcd-943feb885714:204 https://latigoranch.com/Dining/Signature-Recipes/ID/232/Cheese-Bread-with-Spinach-Pesto#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=232 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=232&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/232/Cheese-Bread-with-Spinach-Pesto Thick slices of crusty bread:  French bread or Herbed Onion Loaf Spread with spinach sauce Sprinkle with diced sun dried tomatoes (softened if necessary) Sprinkle with shredded sharp Cheddar cheese Bake slices until hot and bubbly.  Serve warm. Spinach Sauce: 1 C chopped yellow onion ¼ C olive oil Sauté until just beginning to brown ¼ t minced garlic (or more to taste) 3 C packed spinach leaves 1 T dried basil ½ t salt ¼ C Parmesan cheese Place all in food processor and whirl until finely chopped. Add the olive oil while the processor is running. ¼ C additional olive oil Herbed Onion Bread 2 C warm water 2/3 C finely diced onion or 1 ½ t dried minced onion 2 T sugar 1 ½ t salt 1 t Parmesan 1 t garlic powder 1 t basil 1 t pepper 1 T yeast Combine in a mixer and let proof until bubbly Gradually add approx. 6 C bread flour until you have a smooth dough.  Place in greased bowl, cover, Let rise until doubled.  Shape into 4 round loaves or two French bread shaped loaves.  Brush with oil and sprinkle with herb mixture:  1 t Parmesan 1 t parsley flakes ½ t salt ¼ t pepper Spray, cover, let rise, bake at 400 for 18- 20 min.   Another recipe brought to you from the kitchen of Latigo -- a Colorado guest ranch. Mon, 31 Mar 2008 02:34:00 GMT f1397696-738c-4295-afcd-943feb885714:232 https://latigoranch.com/Dining/Signature-Recipes/ID/234/Pinto-Bean-Bread#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=234 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=234&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/234/Pinto-Bean-Bread 2 C warm milk 1 ½ T yeast 2 T sugar 2 C refried beans 1 t salt 2 T olive oil 1 to 2 C whole wheat flour 4 to 6 C all purpose flour Proof the yeast in the milk until bubbly, stir in the beans, salt, and oil until smooth.  Add the flour gradually and knead until the dough becomes elastic.  Let rise in a greased, covered bowl until doubled.  Shape into 4 round loaves, spray with vegetable oil, cover, let double.  Bake at 350 until done:  ~ 40 min. Found in the Mennonite More With Less cookbook. Another recipe from the kitchen of the Latigo ranch, a Colorado guest ranch. Fri, 14 Mar 2008 18:16:00 GMT f1397696-738c-4295-afcd-943feb885714:234 https://latigoranch.com/Dining/Signature-Recipes/ID/241/Hannahs-Favorite-Soft-Loaves#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=241 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=241&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/241/Hannahs-Favorite-Soft-Loaves 1 T yeast ¾ C warm water 1 C warm milk Proof until bubbly ¼ C oil ¼ C egg beaters 1 t salt 1 C whole wheat flour Stir in, mix well 3-5 C bread flour Knead until elastic, adding more flour if necessary. Let rise until doubled, form into 3 round loaves, paint with egg whites, bake at 350 until done:  ~35 minutes. 2 T egg whites 1 T water Whisk together, paint on loaves, sprinkle with sesame or poppy seeds if desired, then bake until done.   Another recipe brought to you from the kitchen of the Latigo dude ranch in Colorado. Tue, 19 Feb 2008 19:10:00 GMT f1397696-738c-4295-afcd-943feb885714:241