https://latigoranch.com RSS feeds for Latigo Ranch 60 https://latigoranch.com/Dining/Signature-Recipes/ID/371/Pumpkin-Muffins--Gluten-Free#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=371 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=371&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/371/Pumpkin-Muffins--Gluten-Free Made without gluten or refined sugar, they are remarkably good.  I have a feeling they will become a winter staple. Randy Mon, 26 Nov 2018 13:40:00 GMT f1397696-738c-4295-afcd-943feb885714:371 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/5/Crispy-Skillet-Pork-Chops#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=5 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=5&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/5/Crispy-Skillet-Pork-Chops 4 boneless pork chops ½ C flour (use white rice flour to make it gluten free) 1 t salt 1 t pepper ¾ t ginger 1/8 t nutmeg 1 ½ t paprika ¼ t cayenne ¼ C egg beaters 2 T water Honey Sauce: ¼ C honey 1 T soy sauce ¼ t garlic powder ¼ t pepper Mix the dry ingredients.  Coat both sides of the chops in the flour mix.  Dip in egg wash, and coat with flour again.  Place in skillet with hot oil coating the bottom.  Cook 5 min per side.  Drizzle with honey sauce before serving.   Another recipe from you kitchen friends at the Latigo Guest Ranch. Tue, 25 Oct 2016 21:35:00 GMT f1397696-738c-4295-afcd-943feb885714:5 https://latigoranch.com/Dining/Signature-Recipes/ID/21/Crock-Pot-Maple-Glazed-Nuts#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=21 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=21&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/21/Crock-Pot-Maple-Glazed-Nuts 1 lb nuts, bigger pieces are better.  I used a combination of walnuts, cashews, and almonds. ¼ C butter or vegan substitute ¼ C maple syrup Place the nuts in the crock pot on low.  Melt the butter and syrup together on stove or in microwave, stir well, pour over nuts, and stir until nuts are well coated.  Put the lid on the crock pot and cook on low for 1 hour.  Stir, then cook for another 30-60 minutes.  Pour onto a baking sheet and let cool completely.  Store in an airtight container.  They should stay good in dry storage for a few weeks, in the refrigerator for 2-3 months, and in the freezer for 6 months.  They’ll only last that long if you forget about them. Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Mon, 28 Sep 2015 02:17:00 GMT f1397696-738c-4295-afcd-943feb885714:21 https://latigoranch.com/Dining/Signature-Recipes/ID/24/Gluten-Free-White-Chocolate-Cranberry-Cookies#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=24 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=24&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/24/Gluten-Free-White-Chocolate-Cranberry-Cookies 1 C brown butter, chilled, then softened (instructions follow) 1 C brown sugar ¼ C white sugar 2 eggs 1 t vanilla 2 ½ C GF flour blend ½ t xanthan gum 1 t baking soda  1 t salt 2 C dried cranberries 1 ½ C white chocolate chips ½ C chopped pecans or macadamia nuts Cream together the butter and sugars until light and fluffy.  Add the eggs, mixing well after each, and the vanilla.  Whisk together the dry ingredients and stir into the butter mixture until well combined.  Fold in the cranberries, chocolate, and nuts.  Chill for 30 minutes.  Scoop dough into balls, place on lined baking sheets.  Bake at 350 for 10-12 minutes. To brown butter:  in a medium saucepan, melt 1 cup of butter until it begins to bubble and foam.  Once the foam subsides, continue heating, stirring occasionally.  Once the liquid is an amber color, remove from heat and pour into a heat proof container.  Store in fridge for up to 2 weeks.   Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Sun, 09 Aug 2015 00:09:00 GMT f1397696-738c-4295-afcd-943feb885714:24 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/29/Chocolate-Truffle-Cookies--Gluten-Free#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=29 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=29&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/29/Chocolate-Truffle-Cookies--Gluten-Free 2 oz unsweetened chocolate 1 ¼ C semi-sweet chocolate chips 1/3 C butter                                                                  Melt together in double boiler, let cool a bit 1 C sugar 3 eggs 1 ½ t vanilla                Beat together for 2 minutes, then add                                                 chocolate mixture ½ C white rice flour 2 T cocoa ¼ t baking powder (at sea level) ¼ t salt 1 C chocolate chips                 combine dry ingredients and stir into the chocolate and eggs.     Bake at 350 for about 12 minutes.  Cool before removing to a rack. Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch Fri, 13 Mar 2015 21:56:00 GMT f1397696-738c-4295-afcd-943feb885714:29 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/50/GF-Belgian-Waffles#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=50 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=50&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/50/GF-Belgian-Waffles ½ C egg beaters or 2 eggs 1 C milk 1 C sour cream or yogurt 1/3 C canola oil 2 ½ C GF flour blend 1 ½ t baking powder ½ t baking soda ½ t salt 2 T sugar Thoroughly blend the liquid ingredients, stir the dry ingredients, and mix together until smooth.  Pour into well-greased waffle irons and bake until done. Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Thu, 23 Jan 2014 23:25:00 GMT f1397696-738c-4295-afcd-943feb885714:50 https://latigoranch.com/Dining/Signature-Recipes/ID/55/Wild-Rice-and-Walnut-Stuffing-GF#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=55 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=55&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/55/Wild-Rice-and-Walnut-Stuffing-GF 1 ½ C diced onion ½ C diced celery ½ t salt 1 ½ t poultry seasoning                                    2 T olive oil 1 t minced garlic 3 C cooked wild rice                            ½ C dried cranberries 2 T lemon juice ½ C water or broth ¼ t pepper 1 C walnuts, toasted and chopped                  Saute the first 5 ingredients until tender. Add to the next three to the skillet and saute for 5 min. Add the remaining four things to the skillet, heat through, adjust seasonings if desired.  Pour into greased serving pan, cover and keep warm until serving.  We also used a crock pot on low to not only cook the wild rice but also to keep the finished dressing warm until dinner. This recipe is brought to you by your kitchen friends the Latigo Dude Ranch Sun, 08 Dec 2013 18:45:00 GMT f1397696-738c-4295-afcd-943feb885714:55 https://latigoranch.com/Dining/Signature-Recipes/ID/56/White-Bean-and-Vegetable-Soup-GF-Vegan#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=56 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=56&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/56/White-Bean-and-Vegetable-Soup-GF-Vegan 1 C chopped onion 1 t minced garlic ½ C chopped celery ½ C chopped carrots                                        ½ C chopped red or green pepper 1 C chopped zucchini 2 T olive oil 1/3 C tomato paste ¼ C red wine                                       15 oz white beans, rinsed and drained 2 C veg or chicken broth 2 C water 1 T parsley 2 t basil                                                 1 T lemon juice                                     1 t salt ¼ t pepper Sauté the vegetables in the oil for 5 min.   Stir in the tomato paste and the wine. Add the remaining ingredients, bring to a boil, cover and simmer until everything is tender. Brought to you by your kitchen friends at the Latigo Dude and Guest Ranch in Colorado. Sat, 07 Dec 2013 18:38:00 GMT f1397696-738c-4295-afcd-943feb885714:56 https://latigoranch.com/Dining/Signature-Recipes/ID/58/Chocolate-Crackle-Cookies--Gluten-Free#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=58 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=58&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/58/Chocolate-Crackle-Cookies--Gluten-Free ¼ C canola oil 3 oz unsweetened chocolate 1 C sugar 2 eggs 1 t vanilla 1 C Gluten Free all purpose flour blend 1 t baking powder adjusted to sea level ¼ t sea salt ¼ t xanthan gum Melt the oil and chocolate in microwave or in double boiler over medium heat.  When cooled slightly, stir in sugar, eggs, and vanilla.  Mix the dry ingredients well and add to the liquid.  Mix until blended, chill for an hour in the refrigerator. Scoop, roll in additional sugar, place on baking sheet.  Bake at 300 for 20 minutes or until cracked on top and firm to the touch.  Let cool on tray before transferring to cooling rack. Another recipe brought to your by your kitchen friends at the Latigo Dude Ranch. Sun, 03 Nov 2013 18:25:00 GMT f1397696-738c-4295-afcd-943feb885714:58 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/60/Lentil-Veggie-Salad#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=60 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=60&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/60/Lentil-Veggie-Salad 1 lb uncooked lentils (any color will do) Roasted red peppers, chopped Spinach or chard, sliced into thin ribbons Sweet onion, diced (sauted ahead if desired) Diced raw veggies:  jicama, carrots, zucchini, celery, snap peas Cherry tomatoes Diced avocado ½ bunch cilantro, chopped Salt and pepper to taste Mustard Dressing: 3 T dijon 3 T white wine vinegar or white balsamic vinegar ¼ C olive oil To prepare the lentils, place in hot, salted water and cook for about 10 minutes.  They should be al dente, not mushy.  Drain and run cold water over the lentils to stop the cooking. Drain well.  Place in bowl and add the remaining ingredients.  Toss with the dressing, adjust seasoning to taste.   This recipe is brought to you by your kitchen friends at the Latigo Guest Ranch. Wed, 24 Jul 2013 20:02:00 GMT f1397696-738c-4295-afcd-943feb885714:60 https://latigoranch.com/Dining/Signature-Recipes/ID/67/African-Peanut-Stew--Vegan#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=67 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=67&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/67/African-Peanut-Stew--Vegan 2 yellow onions, diced, sauted until tender 1 t minced garlic 3 jalapeno peppers, seeded and diced 1-2 T curry powder 1 T fresh ginger, minced 4 C veg broth 2 C chopped tomatoes with juices 1 ½ lb sweet potatoes or butternut squash, peeled and diced Salt to taste 1/3 C peanut butter Sea salt to taste Fresh cilantro, coarsely chopped Saute the herbs and peppers with the onions.  Add the remaining ingredients and bring to a boil.  Reduce to a simmer and cook, covered, until everything is tender.  Serve over rice, garnish with cilantro. Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Sun, 07 Apr 2013 18:04:00 GMT f1397696-738c-4295-afcd-943feb885714:67 https://latigoranch.com/Dining/Signature-Recipes/ID/68/Vegetable-and-Rice-Summer-Salad#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=68 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=68&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/68/Vegetable-and-Rice-Summer-Salad 1 C raw white or brown rice, cooked and chilled 1 yellow bell pepper, diced 1 C grape tomatoes, quartered 1 medium zucchini, diced 1 C fresh mushrooms, diced ½ lb fresh asparagus, blanched, diced Fresh onion or green onion diced to taste 1 T fresh parsley, chopped 1 T minced fresh basil ½ t salt ½ t pepper ¼ C olive oil 2 T balsamic vinegar 2 T white balsamic vinegar 3 T lemon juice ½ t minced fresh garlic, or more to taste 1 t lemon pepper seasoning Stir together the salad ingredients, whisk the dressing ingredients, and then add together.   Another recipe brought to you from your kitchen friends at the Latigo Dude Ranch. Sat, 30 Mar 2013 17:13:00 GMT f1397696-738c-4295-afcd-943feb885714:68 https://latigoranch.com/Dining/Signature-Recipes/ID/69/Irish-Soda-Bread--Gluten-Free#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=69 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=69&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/69/Irish-Soda-Bread--Gluten-Free 1 C sorghum flour 1 C tapioca flour ½ C flax flour ½ C potato starch 1/3 C sugar ½ T baking powder (1 T at sea level) 2 ½ t xanthan gum 1 t salt ½ t baking soda 1 egg 2 C buttermilk ¼ C melted butter or oil Stir together all dry ingredients.  Whisk milk and egg together and mix in with dry.  Stir until just combined.  Pour into greased loaf pan, bake at 350 for 1 hour or until it passes the toothpick test.  Cool for 5 min in pan, turn out, then let cool on rack before cutting.    Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Thu, 21 Mar 2013 08:39:00 GMT f1397696-738c-4295-afcd-943feb885714:69 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/72/GF-Orange-Cupcakes-with-Chocolate-Glaze#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=72 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=72&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/72/GF-Orange-Cupcakes-with-Chocolate-Glaze ¼ C canola oil 1 C sugar 2 eggs ½ C milk or almond milk Zested rind of one orange 1 C rice flour ½ C tapioca flour  1/2 t xanthan gum 1 ½  t baking powder (adjusted to sea level) ½ t salt Mix all ingredients together, pour into ~12 muffin tins.  Bake at 350 for ~20 min or until it toothpick tests done.  Dip in glaze while warm; they will firm up as they cool. Glaze: 6 oz semi sweet chocolate chips 1/3 C cream 1 T sugar                                               1 ½ T butter                                         Melt together and dip warm cake to cover the tops.  Let cool to firm. This recipe is brought to you by your friends at the Latigo Dude Ranch kitchen. Sat, 09 Feb 2013 16:56:00 GMT f1397696-738c-4295-afcd-943feb885714:72 https://latigoranch.com/Dining/Signature-Recipes/ID/74/Skillet-Fried-Corn#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=74 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=74&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/74/Skillet-Fried-Corn 6 C corn 1 T all purpose flour  1 ½ t sugar 1 t salt ½ t pepper 2 T oil ¾ C water 1 T butter Cook corn in a skillet until it’s beginning to brown.  Reduce to low.  Stir flour, sugar, salt, and pepper into corn and cook 1 min.  Stir in ½ C water and cook, stirring constantly until water evaporates.  Add remaining water and cook until corn is soft.  Stir in butter and serve. Serves 8.  This recipe is brought to you from you kitchen friends at the Latigo Dude Ranch.                                   Fri, 01 Feb 2013 17:11:00 GMT f1397696-738c-4295-afcd-943feb885714:74 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/77/GF-Rocky-Road-Brownies#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=77 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=77&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/77/GF-Rocky-Road-Brownies ½ C canola oil 3 oz unsweetened chocolate 1 1/3 C sugar ½ C egg beaters or 2 eggs 1 t vanilla 1 C mini marshmallows ½ C chopped walnuts ¼ C oat flour 1/8 C sorghum 1/8 C flax seed flour Melt chocolate in the oil in the microwave.  Add vanilla and eggs to chocolate.  Stir in the dry ingredients, pour into greased 8 inch pan.  Bake at 350 for ~40 min. This recipe is brought to you from the kitchen of the Latigo Dude Ranch. Wed, 12 Dec 2012 18:19:00 GMT f1397696-738c-4295-afcd-943feb885714:77 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/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/84/Waffle-Fry-Sliders#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=84 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=84&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/84/Waffle-Fry-Sliders Whole waffle fries Mini hamburgers (approx. 1.6 oz.), cooked Caramelized onions A mixture of mayonnaise, A-1 sauce, bacon bits, and shredded cheddar to taste Extra shredded cheddar Bake the waffle fries until crispy.  Top with burger, onions, and a dollop of mayo mixture.  Sprinkle with cheddar and bake for about 15 minutes at 350. Mon, 09 Jul 2012 04:39:00 GMT f1397696-738c-4295-afcd-943feb885714:84 https://latigoranch.com/Dining/Signature-Recipes/ID/85/Gluten-Free-Hazelnut-Brownies#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=85 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=85&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/85/Gluten-Free-Hazelnut-Brownies 1 C chocolate chips ¾ C canola oil                                     melt together until smooth 1 T instant coffee granules 2 eggs 2/3 C packed brown sugar                            add with chocolate in bowl 1 t vanilla ¾ C GF all purpose blend flour ½  t baking powder  ¼ t salt                                                                  stir together then add to liquid ¼ C chopped hazelnuts, toasted Pour into a greased 9 inch baking pan.  Bake at 350 for ~30 minutes or until it passes a toothpick test.  Delicious warm, but great the next day, too. This recipe is brought to you from the kitchen of the Latigo Dude Ranch. Thu, 21 Jun 2012 15:55:00 GMT f1397696-738c-4295-afcd-943feb885714:85 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/89/Peanut-Meringues-with-Chocolate-Peanut-Sauce#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=89 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=89&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/89/Peanut-Meringues-with-Chocolate-Peanut-Sauce 4 egg whites ¼ t cream of tartar ¼ t vanilla 1/8 t salt 1 C sugar ½ C finely chopped roasted peanuts Sauce: 1/3 C sugar 1/3 C water 1/3 C peanut butter 1/3 C Nutella Beat the egg whites and the next 3 ingredients in a mixing bowl on medium speed until soft peaks form.  Gradually beat in sugar on high speed until stiff peaks form.  Fold in the peanuts.  Shape with a spoon or pipe onto parchment lined baking sheet.  Bake at 250 degrees for 1 hour or until set and dry. For the sauce, combine all in a small saucepan, heat until sugar is dissolved.  Drizzle over ice cream on top of meringues.  You’ll find lots of other uses! This recipe is brought to you from the kitchen of the Latigo Dude Ranch. Sun, 06 May 2012 04:04:00 GMT f1397696-738c-4295-afcd-943feb885714:89 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/97/GF-Molasses-Cake#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=97 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=97&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/97/GF-Molasses-Cake  2 T Smart Balance butter ¼ C sugar ¼ C egg beaters 1 C GF all purpose flour blend 1 t baking soda ¼ t ginger ¼ t cinnamon 1/8 t salt ½ C hot water Beat butter and sugar until crumbly.  Stir in egg and molasses.  Add dry ingredients alternately with hot water.  Pour into a greased 8 inch baking dish.  Bake at 350 for 30 min.   This recipe is brought to you from the kitchen of the Latigo Dude Ranch.  Tue, 21 Feb 2012 18:54:00 GMT f1397696-738c-4295-afcd-943feb885714:97 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/103/Gluten-Free-Waffles#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=103 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=103&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/103/Gluten-Free-Waffles  1 ½ C all purpose gluten free flour blend ½ t baking powder ¼ t baking soda ½ t salt 3 T oil 2 eggs 1 T agave 1 t vanilla 1 C rice milk   Mix the dry ingredients together, stir in the liquid, and blend until all is incorporated.  Cook in waffle maker, let cool on wire racks, and freeze what you don’t use.  Just thaw and toast. This recipe is brought to you from the kitchen of the Latigo Dude Ranch. Mon, 21 Nov 2011 19:08:00 GMT f1397696-738c-4295-afcd-943feb885714:103 https://latigoranch.com/Dining/Signature-Recipes/ID/104/Quinoa-Wonder-Bread#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=104 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=104&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/104/Quinoa-Wonder-Bread  1 1/8 C quinoa flour 1 C cornstarch (no kidding) 1 C + 1 T tapioca flour or starch 3 T brown sugar or PureVia equivalent 3 ½ t xanthan gum 1 ½ t salt 2 ¼ t yeast  3 large eggs, beaten 1 1/8 C warm water 3 T olive or canola oil   Add the liquids to the dry, beat on medium for 2-3 minutes.  Scrape batter into greased and lined loaf pan.  Cover and let rest/rise for 40 min.  Bake at 350 for ~45 min.  Toothpick test.  Cool before slicing.   Option: add toasted sesame seeds to batter   This recipe is brought to you from the kitchen of the Latigo Dude Ranch.  Sun, 13 Nov 2011 16:15:00 GMT f1397696-738c-4295-afcd-943feb885714:104