https://latigoranch.com RSS feeds for Latigo Ranch 60 https://latigoranch.com/Dining/Signature-Recipes/ID/1/Paleo-Maple-Ice-Cream#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=1 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=1&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/1/Paleo-Maple-Ice-Cream 2 C almond milk ½ C maple syrup 125 g egg yolks 2 g cremodan 64 1 g xanthan gum 1 t vanilla Heat milk and syrup to 120 degrees.  Temper into the egg yolks.  Heat to 175 degrees, whisking frequently.  Blend with xanthan gum and cremodan in a blender for 1 minute.  Chill completely.  Churn in an ice cream maker. Another recipe brought to you by your Kitchen Friends at the Latigo Guest Ranch Tue, 21 Feb 2017 16:29:00 GMT f1397696-738c-4295-afcd-943feb885714:1 https://latigoranch.com/Dining/Signature-Recipes/ID/3/Elderflower-Cheesecake#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=3 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=3&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/3/Elderflower-Cheesecake Makes 12-13 680g Cream Cheese 200g Sugar ½ t Salt 170g Eggs 17g Egg Yolk 3 fl.oz. Cream 1t Vanilla 2 fl.oz. Elderflower Liqueur Combine the cream cheese, sugar, and salt in a stand mixer with a paddle attachment on medium speed, occasionally scraping down the sides until completely smooth. Whisk the eggs and egg yolks together.  Add to the cream cheese mixture in four additions, mixing until fully incorporated.  Scrape down the sides as needed. Add the cream, vanilla, and elderflower liqueur, mixing until fully incorporated. Transfer to a disposable pastry bag with a half inch, round tip.  Pipe each silicon mold full, careful to avoid leaving voids.  Place the molds in a pan of water, and bake at 325° until just set, 40 minutes.  Cool until comfortable to handle, then remove the mold from the water, allow it to dry, and place it directly in the freezer.  Freeze until hard: at least 2-3 hours. Carefully unmold the cheesecakes and trim any irregularities with a sharp knife if desired. Fully thaw before serving. Elderflower Chantilly Cream ¾ C Heavy Whipping Cream 2 T Elderflower Liqueur Whip together to a soft peak. Graham Cracker Crumbles 1 C Whole Wheat Flour 1 C All-Purpose Flour ¼ C Sugar ½ t Salt 1 t Cinnamon  1 t Baking Powder 1 Egg ¼ C Vegetable Oil ¼ C Honey 3 T Milk Combine the whole wheat flour, all-purpose flour, sugar, salt, cinnamon, and baking powder in a medium-sized bowl. In a separate bowl, whisk the egg with the oil, honey, and 3 tablespoons milk. Stir this egg mixture into the dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap the dough and chill it until firm, about 1 hour (or longer, if it's more convenient). Turn the dough onto a floured surface and knead gently until it holds together. Roll the dough out about 1/16" thick. Preheat your oven to 375°F. Lightly grease a half sheet pan, or line with parchment, and transfer the dough to it. Bake the crackers for 15 to 20 minutes or until they're nicely browned. Cool completely, then crumble by hand. Store, in an airtight container, at room temperature for up to a week; freeze for longer storage. Raspberry Pepper Sauce 250 g Raspberries ¼ C Powdered Sugar 3 T Water 1-1 ½ t Pepper  Blend the raspberries, sugar, and water. Strain out the seeds, then add the pepper.  Long Pepper is a unique and delicious spice for this dish but is not as widely available as its cousins white pepper and black pepper, which are also suitable.   Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Mon, 05 Dec 2016 02:51:00 GMT f1397696-738c-4295-afcd-943feb885714:3 https://latigoranch.com/Dining/Signature-Recipes/ID/4/Raspberry-Walnut-Shortbread-Bars#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=4 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=4&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/4/Raspberry-Walnut-Shortbread-Bars 1 C flour ½ C sugar ½ C butter Cut together until crumbly.  Press into an 8x8 pan.  Bake at 350 for 25 minutes. ½ C raspberry jam 1 C finely chopped walnuts Spread the jam on the warm bars and sprinkle with the walnuts. 2 eggs ½ C brown sugar 1 t vanilla ¼ t baking soda 2 T flour Mix this topping together until smooth.  Pour over walnuts and jam.  Return to oven again for 25 minutes or until set and golden brown. Let cool a bit before cutting and serving.   Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Fri, 18 Nov 2016 03:20:00 GMT f1397696-738c-4295-afcd-943feb885714:4 https://latigoranch.com/Dining/Signature-Recipes/ID/15/Maple-Pecan-Pie#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=15 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=15&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/15/Maple-Pecan-Pie Crust: 2 C all purpose flour ½ C canola oil ¼ C milk 1 T lemon juice Filling: 3 eggs ½ C sugar 1 C maple syrup 3 T melted butter ½ t vanilla ¼ t salt 2 C pecan pieces To prepare the crust, mix all four ingredients together until well incorporated.  Divide into two balls.  Roll out each ball between sheets of parchment or waxed paper. Transfer to pie shell, trim and pinch edge.   Whisk eggs and sugar until smooth.  Add everything but pecans and mix well.  Spread pecans evenly between two pie shells and pour the liquid evenly in each pie. If you measure from a two cup bowl, each pie will take 1 cup of filling to be even.  Bake for 45 minutes at 375.  Should pass a clean knife test.  Let cool before cutting to serve.   Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch Wed, 24 Feb 2016 13:45:00 GMT f1397696-738c-4295-afcd-943feb885714:15 https://latigoranch.com/Dining/Signature-Recipes/ID/17/Maple-Pecan-Brownies-Grain-Free#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=17 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=17&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/17/Maple-Pecan-Brownies-Grain-Free 1 ½ C raw pecan pieces 3 T maple syrup pinch of sea salt 4 oz dark chocolate chips 8 oz butter 4 eggs ¼ C coconut sugar ¼ C maple syrup ½ t instant coffee ¼ t sea salt 1 C almond flour 1 C mini chocolate chips 1 t vanilla Preheat oven to 325.  Mix the pecans with the syrup, spread on lined baking sheet, sprinkle with salt.  Bake 10 minutes.  Allow to cool. Melt butter and dark chocolate chips until smooth. In mixer, combine the eggs, coconut sugar, maple syrup, instant coffee, and sea salt.  Beat 3 minutes.  While mixing on low, slowly add the melted chocolate and butter, beating until completely incorporated.   Add the almond flour, chocolate chips, and vanilla.  Pour batter into lined or well sprayed 8x12 pan.  Tap on counter a few times to get rid of air bubbles. Gently sprinkle the maple toasted pecans on top.  Bake for 50 minutes.  Toothpick test.  Let cool completely before trying to serve. Recipe originally found on www.everydaymaven.com. From your kitchen friends a the Latigo Guest Ranch. Fri, 01 Jan 2016 18:53:00 GMT f1397696-738c-4295-afcd-943feb885714:17 https://latigoranch.com/Dining/Signature-Recipes/ID/20/Paleo-3-Layer-No-bake-Chocolate-Pie#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=20 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=20&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/20/Paleo-3-Layer-No-bake-Chocolate-Pie Crust: 10 T almond flour ¾ C coconut flakes 2 T ground flax seed 1 ½ T cocoa powder 1/8 t salt 8 soft dates 1 ½ t vanilla 2 T maple syrup 1 T almond milk Process the almond flour, flakes, seeds, cocoa, salt, and dates in food processor until dates are incorporated well.  Add liquids and process until doughy.  You can add more syrup or milk if needed.  Press the dough into a 9 inch pie plate or into a 9 x 9 inch, lined pan for bars. Middle layer: 1 C dates (about 11 large ones) soaked in hot water for 15 min 2 T almond butter 2 T coconut oil ½ C almond milk ¼ t salt Drain the dates, puree them with the next 4 ingredients in the food processor until very smooth.  Spread on the crust. Top layer: ½ C full fat coconut milk 2/3 C dark chocolate chips 2 T almond butter 2 T coconut oil 2 t vanilla ¼ C maple syrup Heat the coconut milk until nearly boiling.  Pour it over the remaining ingredients for the topping and stir until smooth.  Pour on top of middle layer.  Freeze until set, then serve small slices.  Store covered in the freezer. Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Wed, 07 Oct 2015 01:30:00 GMT f1397696-738c-4295-afcd-943feb885714:20 https://latigoranch.com/Dining/Signature-Recipes/ID/26/Gluten-Free-Strawberry-Rhubarb-Coffee-Cake#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=26 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=26&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/26/Gluten-Free-Strawberry-Rhubarb-Coffee-Cake Filling: 2 C sliced strawberries 1 ½ C diced rhubarb   ¾ C sugar 3 T water + 3 T cornstarch                               Let fruit and sugar stand in saucepan for 15 min.  Add cornstarch and water, bring to a boil stirring constantly.   Cool to room temp.  Cake: ¼ C canola oil 1 C sugar 2 eggs ½ C milk or almond milk 1 C rice flour ½ C tapioca flour ½ t xanthan gum                                  ¾ t baking powder                               ½ t salt             Stir together wet and dry ingredients. Pour half of batter into a greased 8x8 pan.  Top with strawberry mixture.  Pour remaining batter on top.  Sprinkle with topping and bake at 350 for 45-50 min.  Toothpick test. Topping: ½ C sugar    ½ t cinnamon 1 T butter ½ C chopped walnuts   Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Thu, 28 May 2015 01:52:00 GMT f1397696-738c-4295-afcd-943feb885714:26 https://latigoranch.com/Dining/Signature-Recipes/ID/32/Fudgy-Nut-Pie#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=32 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=32&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/32/Fudgy-Nut-Pie 1 C flour ¼ C canola oil 2 T milk 1 ½ t lemon juice 2/3 C sweetened condensed milk 6 oz semi sweet chocolate chips 2 T butter 1 C sugar 2 T flour 2 eggs 2 t vanilla ¾ t kosher salt 1 C chopped pecans Stir together crust ingredients.  Roll between sheets of parchment, place in pie pan, pinch edges.   Heat the milk, chocolate and butter in microwave until melted.  Stir in sugar and flour until smooth.  Add eggs, vanilla, and salt.  Stir in pecans.  Pour in crust, bake at 375 for 40 minutes.  Cool a bit before serving.  Ice cream is a nice accompaniment.   Another recipe brought to you from your kitchen friends at the Latigo Guest Ranch. Fri, 30 Jan 2015 10:06:00 GMT f1397696-738c-4295-afcd-943feb885714:32 https://latigoranch.com/Dining/Signature-Recipes/ID/48/Self-Saucing-Chocolate-Mug-Cakes#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=48 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=48&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/48/Self-Saucing-Chocolate-Mug-Cakes Serves 4 ½ C all purpose flour (a gluten-free blend works fine) ¼ C sugar ¼ C baking cocoa ¼ C almond flour ¼ t salt 1 t baking powder (adjusted to sea level)                     1 t vanilla 3 T canola oil 1 egg                            ½ C milk                                  Topping: ½ C sugar 2 T cocoa Pinch of salt                  1 C hot milk or water  or coffee              Stir the dry ingredients together well.  Whisk the liquids well and stir into dry.  Pour into 4 greased mugs. Whisk together the dry ingredients for the topping, sprinkle on batter in mugs.  Pour ¼ C hot liquid on top of each mug and bake for 22 min at 350.  I needed to go an extra 8 minutes on one batch I baked.  Not sure why, but they were really jiggly at 25 min. Another recipe brought to you from your kitchen friends at the Latigo Guest Ranch. Wed, 05 Feb 2014 20:11:00 GMT f1397696-738c-4295-afcd-943feb885714:48 https://latigoranch.com/Dining/Signature-Recipes/ID/49/Blueberry-Upside-Down-Skillet-Cake--GF-or-Regular#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=49 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=49&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/49/Blueberry-Upside-Down-Skillet-Cake--GF-or-Regular ¼ C butter, cubed and melted in a 9 or 10 inch oven proof skillet 1 C brown sugar ¼ C orange juice 1 C fresh or frozen blueberries 1 C white rice flour ½ C tapioca flour ½ C sugar ½ t xanthan gum 2 t baking powder (adjusted to sea level) ½ t salt ½ C milk ½ C canola oil 1 egg 1 t vanilla Add the brown sugar and orange juice to the hot butter, stirring until sugar dissolves. Turn off heat. Sprinkle the blueberries on top of that mixture. In substituting the rice and tapioca flour for the all-purpose flour initially listed in the recipe, I converted it to gluten free.  Stir together the dry ingredients, add the liquid, mix well, drop in close dollops on top of the blueberries. Bake at 400 for ~25 minutes. It should toothpick test done. Let cool for 10 minutes on a rack before inverting onto a serving plate. Great with vanilla ice cream. Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Originally seen in Taste of Home. Mon, 27 Jan 2014 14:19:00 GMT f1397696-738c-4295-afcd-943feb885714:49 https://latigoranch.com/Dining/Signature-Recipes/ID/59/GF-Pumpkin-Spice-Cake#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=59 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=59&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/59/GF-Pumpkin-Spice-Cake 1 ½ C brown rice flour ½ C potato starch ¼ C tapioca flour ¾ t baking powder (1 ½ t at sea level) ½ t baking soda (1 t at sea level) ¾ t xanthan gum ½ t salt                                   ½ t cinnamon Combine the dry ingredients thoroughly, reserve ¼ C for topping. 1 C sugar 1 C canned pumpkin or mashed, cooked sweet potato 3 T canola oil 2 egg whites 1 egg                                      1 t vanilla                              Combine the liquids with the sugar.  Add gradually to flour mix.  Spread in a greased 9 inch pan. ¼ C chopped pecans 1/3 C brown sugar                                            ½ t cinnamon                      3 T cold butter                    Combine with reserved flour mix. Blend until butter is finely cut in.  Sprinkle over batter.  Bake at 350 for ~45 min.  Toothpick test. This recipe brought to you by your kitchen friends at the Latigo Dude and Guest Ranch. Wed, 14 Aug 2013 01:20:00 GMT f1397696-738c-4295-afcd-943feb885714:59 https://latigoranch.com/Dining/Signature-Recipes/ID/65/Individual-Chocolate-Souffles#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=65 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=65&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/65/Individual-Chocolate-Souffles 3 ounces chocolate wafer cookies, finely crushed 1/2 cup plus 2 tablespoons sugar 3 tablespoons unsalted butter, softened, plus more for brushing 6 ounces bittersweet chocolate, coarsely chopped 2 ounces unsweetened chocolate, coarsely chopped 4 large egg yolks 6 large egg whites Pinch of salt Vanilla Bean Crème Anglaise Preheat the oven to 400°. In a bowl, stir the crushed cookies with 2 tablespoons of the sugar. Brush eight 4-ounce ramekins with butter and coat with the cookie mixture, pouring out the excess. Place the ramekins on a baking sheet and refrigerate. In a double boiler, melt the 3 tablespoons of butter with the bittersweet and unsweetened chocolates. Remove from the heat and let cool. In a large bowl, using a handheld electric mixer, beat the egg yolks with 6 tablespoons of the sugar at medium speed until pale and thickened, about 4 minutes. Gradually beat in the cooled chocolate. In another bowl, using clean beaters, beat the egg whites with the salt until soft peaks form. Gradually beat in the remaining 2 tablespoons of sugar until the whites are glossy. Beat one-fourth of the egg whites into the chocolate, then fold in the rest with a rubber spatula. Spoon the batter into the ramekins, filling them almost to the top. Sprinkle each soufflé with 1/2 teaspoon of the cookie mixture. Run your thumb inside the rim of each ramekin to smooth the sides and help the soufflés rise evenly. Bake the soufflés in the center of the oven for 15 minutes, or until risen and set around the edges but still soft in the centers. Set the ramekins on heatproof plates and serve right away with the Vanilla Bean Crème Anglaise.      Vanilla Bean Crème Anglaise 2 cups half-and-half 1/2 cup sugar 1 vanilla bean, split, seeds scraped 4 large egg yolks In a medium saucepan, combine the half-and-half, sugar and vanilla bean and seeds and bring to a simmer, whisking until the sugar is dissolved. Set a medium bowl inside a bowl of ice water. In another medium bowl, whisk the egg yolks. Gradually whisk in the hot liquid, discarding the vanilla bean. Return the mixture to the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce is thick enough to coat the back of the spoon, about 6 minutes. Scrape the crème anglaise into the ice bath. Stir until cooled. The crème anglaise can be refrigerated for up to 5 days. Serve With Chocolate Soufflés. Another recipe brought to you by your kitchen friends at Latigo Guest Ranch. Wed, 22 May 2013 13:42:00 GMT f1397696-738c-4295-afcd-943feb885714:65 https://latigoranch.com/Dining/Signature-Recipes/ID/70/Peach-Upside-Down-Cake--Gluten-Free#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=70 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=70&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/70/Peach-Upside-Down-Cake--Gluten-Free 1/2 C sugar:  melt in a 10 inch cast iron skillet until golden brown 1/4 C butter:  stir vigorously into melted sugar ½ C brown sugar:  sprinkle on melted sugar and butter 1 ½ lb sliced peaches:  arrange on top of brown sugar in skillet  ¾ C sugar ½ C butter The seeds from one vanilla bean:  beat these together with the sugar and butter until smooth 2 eggs ½ C sour cream:  mix with the eggs and add gradually to the butter and sugar ¾ C white rice flour + ¼ C tapioca flour (1 C cake flour for regular version) 3/4 t baking powder 1/4 t baking soda               Stir dry ingredients together and add to eggs and sugar.  Mix briefly.  Spoon batter over peaches in skillet and spread to cover.  Bake at 350 for 45-60 min.  Toothpick test.  Cool in skillet for 10 minutes then invert onto plate.  Serve warm with ice cream or whipped cream. Another recipe brought to you from your kitchen friends at the Latigo Dude Ranch. Wed, 06 Mar 2013 05:08:00 GMT f1397696-738c-4295-afcd-943feb885714:70 https://latigoranch.com/Dining/Signature-Recipes/ID/78/GF-Glazed-Pumpkin-Spice-Cake#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=78 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=78&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/78/GF-Glazed-Pumpkin-Spice-Cake ½ C butter 1 ¼ C sugar 2 T maple syrup 1 egg + 1 egg white, whipped soft peaks 1 C white rice flour ½ C tapioca flour ¼ C almond flour ¼ C sorghum flour ½ t cinnamon ¼ t cloves ¼ t ground ginger ½ t baking soda 1 t baking powder ½ t salt ½ C almond milk 1 C pumpkin puree Glaze: 1 C brown sugar 2 T butter 2 T corn syrup 3 T milk ½ C powdered sugar ½ t vanilla Beat egg whites until soft peaks form.  Set aside.  Cream butter, add sugar, syrup and egg yolks.  Stir dry ingredients together, mix milk and pumpkin, and add dry to butter alternately with the liquid.  Fold in egg whites. Pour into greased 10x15 pan.  Bake at 350 for 45 min. For icing, mix first four ingredients in saucepan and bring to a boil.  Mix constantly for 2 minutes.  Remove from heat, stir in powdered sugar and vanilla.  Before it hardens, pour over warm cake. This recipe is brought to you from the kitchen of the Latigo Dude Ranch. Fri, 23 Nov 2012 01:30:00 GMT f1397696-738c-4295-afcd-943feb885714:78 https://latigoranch.com/Dining/Signature-Recipes/ID/81/Easy-Peach-Cobbler--Gluten-Free#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=81 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=81&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/81/Easy-Peach-Cobbler--Gluten-Free ½ C butter 1 C GF flour blend 2 C sugar 1 T baking powder ( adjusted to sea level) 1/8 t salt 1 C milk 4 C fresh peach slices 1 T lemon juice 1 C sugar Melt butter in a 13x9 baking dish Combine flour, 1 C sugar, baking powder, and salt.  Add milk, stirring just until moistened.  Pour batter over butter, but don’t stir. Bring remaining 1 C sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly. Pour over batter, but don’t stir.  Sprinkle with cinnamon and sugar if desired.  Bake at 375 for 45 min or until it passes a toothpick test.   I used flour blend #3: ¾ C white rice flour 4 C potato starch 5 T guar gum ½ C albumen (powdered egg whites) Sat, 25 Aug 2012 17:02:00 GMT f1397696-738c-4295-afcd-943feb885714:81 https://latigoranch.com/Dining/Signature-Recipes/ID/86/Strawberry-Rhubarb-Ice-Cream#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=86 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=86&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/86/Strawberry-Rhubarb-Ice-Cream 3 C sliced rhubarb 2 C sugar 2 C water 1 C sliced fresh strawberries 3 C mini marshmallows 3 T lemon juice 2 C whipping cream Combine rhubarb, sugar, water, and strawberries in a saucepan.  Bring to a boil, reduce to simmer uncovered for 15 min.  Add marshmallows and lemon juice, stirring until marshmallows are melted.  Chill covered 4 hours or overnight.  In a chilled mixing bowl, whip the cream until soft peaks form.  Fold into chilled fruit mixture.  Add food coloring if desired.  Freeze in ice cream maker, harden in freezer until firm.  Makes about 10 cups. Had to do two batches in my smaller machine at home. This recipe is brought to you from the kitchen of the Latigo Dude Ranch.  Fri, 15 Jun 2012 03:49:00 GMT f1397696-738c-4295-afcd-943feb885714:86 https://latigoranch.com/Dining/Signature-Recipes/ID/88/Lemon-Cake--Gluten-Free#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=88 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=88&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/88/Lemon-Cake--Gluten-Free GF Lemon Cake ¼ C canola oil 1 C sugar 2 eggs ½ C milk or almond milk Zested rind of one lemon 1 C rice flour ½ C tapioca flour (or combination of arrowroot flour and potato starch) 1/2 t xanthan gum 1 ½  t baking powder ½ t salt Glaze: 1 T lemon juice ~1/4 C sugar Mix all ingredients together, pour into greased 8x8 pan.  Bake at 350 for ~40 min or until it toothpick tests done.  While cake is cooling on a rack, stir together the lemon juice and sugar and drizzle on top. From your friends in the kitchen of the Latigo Dude Ranch Sat, 12 May 2012 03:40:00 GMT f1397696-738c-4295-afcd-943feb885714:88 https://latigoranch.com/Dining/Signature-Recipes/ID/95/Gluten-Free-Fudge-Almond-Tart#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=95 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=95&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/95/Gluten-Free-Fudge-Almond-Tart  1 C coarsely chopped almonds, toasted 4 oz bittersweet chocolate, chunked 6 T canola oil ¼  C almond flour ¼ C oat flour 3 T baking cocoa ¼ t salt ½ C egg beaters or 2 eggs 6 T sugar 2 T golden cane syrup ¾ t vanilla  Thoroughly spray a 9 inch pie plate.  Sprinkle the toasted almonds in the bottom.  Combine chocolate and oil in a glass bowl and microwave until melted. Measure and mix dry ingredients.  In a mixing bowl, mix eggs at medium speed for 2 minutes.  Gradually add sugar, beating on med for another 2 minutes.  Add cane syrup and vanilla, beat at low speed 1 minute, add chocolate mixture, beat 1 minute, add flour and mix until combined.  Pour batter over nuts.  Bake at 350 for 20 minutes or until it passes a toothpick test.  Cool for 20 minutes before turning out onto a serving plate. This recipe is brought to you from the kitchen of the Latigo Dude Ranch.  Mon, 05 Mar 2012 16:49:00 GMT f1397696-738c-4295-afcd-943feb885714:95 https://latigoranch.com/Dining/Signature-Recipes/ID/98/Double-Chocolate-Pudding#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=98 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=98&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/98/Double-Chocolate-Pudding  2 ¼ C fat free half and half ½ C sugar Pinch of salt 2 T cornstarch 3 T unsweetened cocoa powder ½ C egg beaters 5 oz bittersweet chocolate, chopped 2 T butter 1 t vanilla   Combine 2 C milk, pinch of salt, and ¼ C sugar in a saucepan and bring to a boil.  Stir to dissolve sugar.  Remove from heat.  In a bowl, whisk the cornstarch, cocoa, and remaining sugar.  Add ¼ C milk to that mix, stir until smooth,  Add to it about a cup of the hot milk.  Stir until smooth and then add the whole mixture into the saucepan.  Bring to a boil, stirring constantly, cook until thickened.  Add a small amount of hot pudding to the ½ C of egg beaters, stir well, add back into the saucepan.  Cook over medium heat, bring to a boil, stir constantly for 2 minutes.  Remove from heat, stir in butter and chocolate, and vanilla.  Stir until smooth.  Pour into serving bowls.  Cover with saran and chill until serving. This recipe is brought to you from the kitchen of the Latigo Dude Ranch.  Sun, 12 Feb 2012 04:23:00 GMT f1397696-738c-4295-afcd-943feb885714:98 https://latigoranch.com/Dining/Signature-Recipes/ID/99/GF-Cowboy-Chocolate-Cake#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=99 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=99&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/99/GF-Cowboy-Chocolate-Cake  2 ½ C rice flour (or flour blend #4 below) 1 ½ C sugar or Splenda substitute 1 t baking soda (2 t sea level) 1 t salt 2 ½ t xanthan gum ½ C baking cocoa  2/3 C canola oil 1 T vanilla 2 T vinegar  2 C clear soda like Sprite or club soda Stir gently until all the dry ingredients are wet.  Pour into a greased 9x13 pan.  Bake at 350 for 40 minutes or until done. The soda pop makes the cake light and tender.   Flour Blend #4  1 ½ C white rice flour 1 ¾ C tapioca starch 2 ¼ C soy flour Total:  5 ½ C   This recipe is brought to you from the kitchen of the Latigo Dude Ranch.  Wed, 25 Jan 2012 02:40:00 GMT f1397696-738c-4295-afcd-943feb885714:99 https://latigoranch.com/Dining/Signature-Recipes/ID/113/Java-Cream-Drops#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=113 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=113&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/113/Java-Cream-Drops  2 T instant coffee granules 1 T cream 1 C butter, softened 2/3 C sugar 2/3 C brown sugar 1 egg 1 t vanilla  2 ½ C all purpose flour 1 t baking soda ¼ t salt   ¼ C baking cocoa ½ C chopped walnuts, toasted ½ C mini chocolate chips Combine the instant coffee and the cream, stir until dissolved.  Cream the butter and sugars until fluffy.  Add the egg and vanilla.  Stir in the dry ingredients.  Divide the dough in half.  Add the cocoa and walnuts to one half.  Add the chocolate chips to the other half.  Roll into small balls, squish together side by side.  Bake at 375 for 10 minutes.   This recipe is brought to you from the kitchen of the Latigo Dude Ranch. Sun, 08 May 2011 03:57:00 GMT f1397696-738c-4295-afcd-943feb885714:113 https://latigoranch.com/Dining/Signature-Recipes/ID/117/Low-fat-Strawberry-Shortcake#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=117 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=117&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/117/Low-fat-Strawberry-Shortcake 1 ¾ C flour 1/3 C sugar 4 t baking powder (sea level) ½ t salt ½ C milk ¼ C canola oil 2 t vanilla ¼ C egg beaters Stir the dry together, add the liquid, stir until just moistened, and drop onto a baking sheet.  Bake at 350 for ~20 minutes. This recipe is brought to you from the kitchen of the Latigo Dude Ranch.   Mon, 28 Feb 2011 04:43:00 GMT f1397696-738c-4295-afcd-943feb885714:117 https://latigoranch.com/Dining/Signature-Recipes/ID/129/Peach-Skillet-Cake#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=129 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=129&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/129/Peach-Skillet-Cake  4 T butter ¼ C sugar 1 egg  1 C flour ¾ t baking powder ½ t salt ¼ C milk   Sliced peaches to cover the top  Topping: ½ C sugar ½ t cinnamon ¼ C butter   Cream together the butter and sugar.  Add egg and mix until smooth.  Add half of the dry, all of the milk, and the rest of the dry.  Spread in greased skillet.  Top with peaches, bake at 350 for 25 min.  Pour the topping on, return to bake for 15 minutes more.   This recipe is brought to you from the kitchen of the Latigo Dude Ranch.  Sun, 10 Oct 2010 20:27:00 GMT f1397696-738c-4295-afcd-943feb885714:129 https://latigoranch.com/Dining/Signature-Recipes/ID/131/Strawberry-Breakfast-Cake#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=131 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=131&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/131/Strawberry-Breakfast-Cake 8 oz cream cheese, softened 1 C sugar 1/2 c butter 1 3/4 C flour 2 eggs 1/4 C milk 1 ½ t baking powder 1 t baking soda 1/2 t vanilla 1/4 t salt 1/2 C strawberry preserves powdered sugar Beat cream cheese, sugar, and butter until fluffy.  Add half of the flour, all of the eggs, milk, baking powder, soda, vanilla, and salt.  Beat about 2 minutes.  Beat in remaining flour until well blended.  Spread evenly in a greased and floured 13 x 9 baking pan or two round 9 inch cake pans.  Spoon jam in dollops on top of the batter.  Swirl in into the batter.  Bake at 350 for 30 - 40 minutes.  Sprinkle powdered sugar on top and serve warm.  This recipe is brought to you from the kitchen of the Latigo Dude Ranch.  Thu, 12 Aug 2010 03:23:00 GMT f1397696-738c-4295-afcd-943feb885714:131 https://latigoranch.com/Dining/Signature-Recipes/ID/135/Blueberry-Dream-Pie#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=135 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=135&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/135/Blueberry-Dream-Pie  Pastry for a double crust pie Cheese Filling: 4 oz reduced fat cream cheese 1 T lemon juice ½ C powdered sugar 1 egg yolk beat until smooth, pour into bottom shell. Blueberry Filling: ½ C sugar 1 T cornstarch 2 T flour ¼ C cold water 6 C fresh or frozen blueberries, divided 2 T lemon juice Stir sugar, cornstarch, flour and water until smooth, add 2 C berries, bring to a boil in sauce pan, cook and stir until slightly thickened.  Stir in remaining berries and lemon juice.  Gently pour over cream cheese layer.  Top with remaining crust, crimp edges and cut vent holes.  Bake at 375 for 40 min or until crust is golden and filling is bubbly.  Cover with foil if necessary.  Serve after cooled.   This recipe is brought to you from the kitchen of the Latigo Dude Ranch.  Sun, 08 Aug 2010 22:46:00 GMT f1397696-738c-4295-afcd-943feb885714:135 https://latigoranch.com/Dining/Signature-Recipes/ID/142/Brownie-Surprise-Cupcakes#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=142 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=142&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/142/Brownie-Surprise-Cupcakes 1 C flour ½ t salt 2/3 C baking cocoa ¾ C sugar ½ C brown sugar ½ C chopped walnuts (optional) ½ C canola oil 3 eggs ½ t vanilla 9 mini Three Muskateers candy bars Mix the dry with the wet ingredients and stir until just mixed.  Fill 9 greased muffin tins half full with the batter.  Place an unwrapped candy bar on top, put a spoon of batter on top of the bar.  Bake at 350 for 15-20 minutes or until it tests done. This recipe is brought to you from the kitchen of the Latigo Dude Ranch.   Sun, 02 May 2010 18:30:00 GMT f1397696-738c-4295-afcd-943feb885714:142 https://latigoranch.com/Dining/Signature-Recipes/ID/146/Strawberry-Rhubarb-Cobbler#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=146 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=146&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/146/Strawberry-Rhubarb-Cobbler 3 C rhubarb, chopped (frozen works fine) 2 C sliced fresh strawberries 1 C sugar 3 T quick cooking tapioca 2 t lemon juice 1 ½ C flour 1/3 C sugar 1 T baking powder ½ t salt ½ C skim milk ¼ C canola oil 1 egg 2 t vanilla Stir together the first 5 ingredients and pour into an 8 inch greased baking dish.  Stir together the dry ingredients and then add the last 4 items.  Mix well and place dollops on the fruit mixture.  Bake at 350 for at least 45 minutes or until a toothpick in the center comes out clean.  Awesome served warm with ice cream. This recipe is brought to you from the kitchen of the Latigo Dude Ranch.   Mon, 05 Apr 2010 03:51:00 GMT f1397696-738c-4295-afcd-943feb885714:146 https://latigoranch.com/Dining/Signature-Recipes/ID/149/Blueberry-Angel-Dessert#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=149 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=149&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/149/Blueberry-Angel-Dessert 8 oz low fat or fat free cream cheese 1 C powdered sugar 8 oz Cool Whip light, thawed 1 angel food cake cut into 1 inch cubes Blueberry Pie Filling: 4 C frozen blueberries 1 C sugar ¼  C flour 1 T lemon juice Prepare the blueberry filling by mixing all 4 ingredients in a saucepan and cook over medium heat until it’s thick and bubbly.  Let cool.  Blend the cream cheese with the sugar until smooth.  Stir in the cool whip until well blended.  Add the cake cubes and stir until coated.  Pour the covered cake cubes into serving pan: one 9x13 or 2 9 inch pie plates.  Pour the blueberry pie filling on top.  Chill until ready to serve. This recipe is brought to you from the kitchen of the Latigo Dude Ranch. Mon, 01 Mar 2010 04:42:00 GMT f1397696-738c-4295-afcd-943feb885714:149 https://latigoranch.com/Dining/Signature-Recipes/ID/151/Heavenly-Hash#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=151 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=151&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/151/Heavenly-Hash 12 oz semi sweet chocolate chips 1 can sweetened condensed milk 1 lb bag of mini marshmallows 1 C Heath Toffee Chip 1 C chopped pecans Melt the chocolate chips and the milk together over medium heat in a saucepan.  Stir until smooth.  Remove from heat and stir in the remaining ingredients.  Pour onto a lined pan and chill until firm.  Cut into bite sized pieces.  Store in refrigerator. This recipe is brought to you from the kitchen of the Latigo Dude Ranch.   Tue, 16 Feb 2010 00:30:00 GMT f1397696-738c-4295-afcd-943feb885714:151 https://latigoranch.com/Dining/Signature-Recipes/ID/157/Cranberry-Sherbet#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=157 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=157&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/157/Cranberry-Sherbet 1 lb fresh or frozen cranberries, washed 2 C water 3 C sugar 4 C boiling water juice of 2 oranges grated rind of 1 orange Boil the cranberries in the water until mushy.  Strain and push through a sieve into a large bowl.  Discard the solids.  To the bowl of cranberry mush, add sugar and boiling water.  Stir until sugar is dissolved.  Add the orange juice and zest. Freeze in small containers like an old Cool Whip tub.  Serve frozen, cut into small pieces in bowls.  It makes 2 ½ quarts. This recipe is brought to you from the kitchen of the Latigo Dude Ranch. Mon, 07 Dec 2009 02:52:00 GMT f1397696-738c-4295-afcd-943feb885714:157 https://latigoranch.com/Dining/Signature-Recipes/ID/169/Tiramisu-Cheesecake-Dessert#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=169 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=169&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/169/Tiramisu-Cheesecake-Dessert 12 oz vanilla wafers  2 t instant coffee dissolved in 2 T hot water.    32 oz cream cheese, softened 1 C sugar  1 C sour cream , 4 eggs, beaten    Layer half of wafers in a greased 13x9 baking dish. Brush ½ coffee mixture over wafers.  Save what’s left for second layer. Mix the cream cheese, sugar, sour cream and eggs thoroughly; divide batter in half.  Into the first half, mix 1 t instant coffee dissolved in 1 T hot water.  Pour batter over the first layer of wafers.  Layer remaining wafers on top.  Paint those wafers with the remaining coffee and pour the second batch of reserved batter on top.  Bake at 325 for 45 min or until center is almost set.  Cool on counter, cover and refrigerate overnight.  Spread with cool whip and sprinkle with chocolate shavings.  Should serve 12.  This recipe is brought to you from the kitchen of Latigo Guest Ranch. Wed, 12 Aug 2009 04:03:00 GMT f1397696-738c-4295-afcd-943feb885714:169 https://latigoranch.com/Dining/Signature-Recipes/ID/180/Diaphanous-Delight-aka-Chocolate-Mint-Eclair-Dessert#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=180 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=180&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/180/Diaphanous-Delight-aka-Chocolate-Mint-Eclair-Dessert 23 whole chocolate graham crackers 3 C skim milk 2 packages (3.4 oz each) instant white chocolate or vanilla pudding mix ½ t mint extract 3-4 drops of greed food coloring 8 oz frozen low fat whipped topping, thawed Frosting: 1 T melted butter 2 T baking cocoa 2 T skim milk 1 t vanilla 1 C powdered sugar Line a 13x9 pan with graham crackers in a single layer.  Whisk milk and pudding for 2 minutes, fold in cool whip, food coloring, and extract.  Spread half over crackers.  Top with another layer of crackers.  Do one more layer ending with crackers on top.  Mix  frosting ingredients until smooth, spread over top layer of crackers, cover and chill for a few hours before serving. This recipe is brought to you from the kitchen of Latigo Guest Ranch. Sat, 04 Apr 2009 20:56:00 GMT f1397696-738c-4295-afcd-943feb885714:180 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/182/Chocolate-Mug-Cake#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=182 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=182&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/182/Chocolate-Mug-Cake 4 T flour 4 T sugar 2 T baking cocoa 3 T chocolate chips 1 egg 3 T milk 3 T canola oil ¼ t vanilla 1 large coffee mug Stir the dry ingredients together well, mix the wet in.  Pour into a greased coffee mug.  Microwave for 3 minutes.  Allow to cool a bit and then turn out onto a plate if you wish.  (It’s hard to eat it with ice cream otherwise).  I found that a 2 C mug is the right size for a full recipe.  That’s just right for someone like Spencer, but it would be too much for normal folks.  I tried dividing this recipe between two regular mugs, and that was just right.  I still cooked it for 3 minute each but probably could have gone with 2 ½. This recipe is brought to you from the kitchen of Latigo Guest Ranch.   Mon, 23 Mar 2009 02:11:00 GMT f1397696-738c-4295-afcd-943feb885714:182 https://latigoranch.com/Dining/Signature-Recipes/ID/184/White-Chocolate-Truffles#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=184 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=184&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/184/White-Chocolate-Truffles ½ C butter, softened 3 C powdered sugar 2/3 C sweetened condensed milk 1 t vanilla 2 C finely chopped pecans 1 lb white chocolate, melted Mix the first 5 ingredients well, chill, roll into bite sized balls, chill again if necessary.  Dip in the melted white chocolate until coated, let firm on waxed paper, store in refrigerator. This recipe is brought to you from the kitchen of Latigo Guest Ranch. Mon, 16 Mar 2009 02:01:00 GMT f1397696-738c-4295-afcd-943feb885714:184 https://latigoranch.com/Dining/Signature-Recipes/ID/183/Caramel-Apple-Dumplings#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=183 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=183&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/183/Caramel-Apple-Dumplings Sauce: 1 ½ C water 1 C brown sugar 2 T butter 1 t vanilla ½ t salt Dumplings: 1 ½ C flour ¼ C sugar ¾ t baking powder ½ C milk 2 T canola oil 1 t vanilla 1 C diced apples Combine sauce ingredients in a large saucepan.  Bring to a boil.  Combine ingredients for dumplings and drop by heaping spoons into the boiling sauce.  Reduce to low, cover, cook until the dumplings pass a toothpick test:  about 10 min.  Serve warm with ice cream. This recipe is brought to you from the kitchen of Latigo Guest Ranch.   Mon, 09 Mar 2009 02:06:00 GMT f1397696-738c-4295-afcd-943feb885714:183 https://latigoranch.com/Dining/Signature-Recipes/ID/206/Caramel-Pecan-Cheesecake-Pies#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=206 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=206&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/206/Caramel-Pecan-Cheesecake-Pies 16 oz cream cheese 1 C sugar 2 eggs 2 t vanilla Mix well until smooth, pour into pie shells 3 graham cracker pie shells 2 ½ C chopped pecans Sprinkle on top of cream cheese mixture 2 C caramel ice cream topping 6 eggs Mix the cream cheese, sugar, first two eggs, and vanilla until smooth. Pour into pie shells. Sprinkle the chopped pecans on top of the cream cheese mixture. Beat the other six eggs and caramel until smooth, and pour them over the pecans.  Bake at 350 for about an hour.  Cool on a wire rack for an hour and then chill for 4 hours before serving.  These pies freeze well, and they serve 24-30. This recipe was brought to you by the Latigo Dude Ranch. Thu, 02 Oct 2008 22:24:00 GMT f1397696-738c-4295-afcd-943feb885714:206 https://latigoranch.com/Dining/Signature-Recipes/ID/214/Frosty-Toffee-Bits-Pie#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=214 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=214&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/214/Frosty-Toffee-Bits-Pie 4 graham cracker crusts 12 oz cream cheese, softened ½ C sugar  Beat until smooth 2 C half and half cream Stir in until blended 32 oz frozen whipped topping Approx. 4 C toffee bits Fold in.  Spoon into crusts. Cover and freeze until firm.  Let thaw 10 min before serving. Serves 32 Another recipe brought to you from the kitchen of the Latigo Dude Ranch. Wed, 23 Jul 2008 17:25:00 GMT f1397696-738c-4295-afcd-943feb885714:214 https://latigoranch.com/Dining/Signature-Recipes/ID/227/Chocolate-Mint-Cake#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=227 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=227&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/227/Chocolate-Mint-Cake 1 ¼ C flour ½ t salt 1 C sugar 1 C egg beaters or 4 eggs ¼ C canola oil 2 T water 1 t vanilla     2 C chocolate syrup  Stir all until well mixed.  Pour into sprayed 9x13 pan or 2 9 inch cake pans lined with parchment.  Bake at 350 for ~35 min or until it passes a toothpick test.  Cool. Mint layer: 2 C powdered sugar ¼ C melted butter 2 T skim milk ½ t peppermint extract   2 drops green food coloring  beat together until smooth.  Spread over cooled cake Glaze: ¾ C chocolate chips 3 T butter  Melt in microwave, spread over cooled mint layer. Modified from Cooking Light March of 2008 Another recipe brought to you from the kitchen at the Latigo Dude Ranch in Colorado. Wed, 23 Apr 2008 01:35:00 GMT f1397696-738c-4295-afcd-943feb885714:227 https://latigoranch.com/Dining/Signature-Recipes/ID/233/Spencers-Favorite-Apple-Crisp#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=233 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=233&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/233/Spencers-Favorite-Apple-Crisp Serves 8 6 C diced apples, approx. 2 T water 2 T flour1/2 C sugar 2 t cinnamon ¼ t salt Toss together in bag or bowl until well coated. Spread in greased 8x10 pan. 1 C rolled oats ½ t salt 6 T butter 1 C brown sugar Cut together until crumbly.   Sprinkle over apple mixture.   Bake at 350 for an hour. Another recipe from the kitchen at Latigo Ranch, a Colorado guest ranch. Wed, 19 Mar 2008 18:22:00 GMT f1397696-738c-4295-afcd-943feb885714:233