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/313/Pinto-Bean-Burger#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=313 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=313&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/313/Pinto-Bean-Burger This recipe showed up in my inbox one Tuesday morning, and because two of our guests were vegetarians, I thought it would be worth a try at the lunch cookout.  They were very enthusiastic about the bean burgers, and we’ve made them many more times since.  We have even frozen them, but I would recommend freezing before baking.  They get a bit crumbly after being cooked. Randy Mon, 14 Aug 2017 21:45:00 GMT f1397696-738c-4295-afcd-943feb885714:313 https://latigoranch.com/Dining/Signature-Recipes/ID/310/Chicken-and-Vegetable-Soup#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=310 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=310&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/310/Chicken-and-Vegetable-Soup We love soup for dinner at our house.  This is a one pot dish, and that makes it even more attractive to me.  It’s healthier than typical chicken soup because it’s missing the normal starch of rice or noodles.  It’s not missing taste, though. Randy Mon, 03 Apr 2017 13:11:00 GMT f1397696-738c-4295-afcd-943feb885714:310 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/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/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/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/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/7/Quinoa-Salad-with-Asparagus-Dates-and-Oranges#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=7 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=7&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/7/Quinoa-Salad-with-Asparagus-Dates-and-Oranges 1 t olive oil ½ C minced onions 1 C quinoa, rinsed 2 C water ½ t kosher salt 1 C orange sections ¼ C toasted pecans 5 dates, pitted and chopped ½ lb asparagus, chopped and steamed 2 T chopped pickled jalapenos 2 T lemon juice 1 T olive oil ¼ t salt ¼ t pepper ¼ t minced garlic 2 T chopped fresh mint Saute the onions and quinoa in the oil for 5 minutes.  Add the water and salt, bring to a boil, cover, reduce to a simmer and cook 15 minutes.  Remove from heat and let stand 15 minutes until water is absorbed.  Add the remaining ingredients, stir dressing into the salad, mix well, chill until serving.            Mon, 05 Sep 2016 22:39:00 GMT f1397696-738c-4295-afcd-943feb885714:7 https://latigoranch.com/Dining/Signature-Recipes/ID/8/Paleo-Creamy-Cauliflower-Mushroom-Soup#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=8 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=8&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/8/Paleo-Creamy-Cauliflower-Mushroom-Soup 1 T olive oil ½ C chopped onion ½ t minced garlic 1 C white wine 5 C cauliflower florets 4 C vegetable broth 2 C almond milk ½ t black pepper ¼ t salt 1 lb mushrooms, sliced 1 T butter Saute onions in olive oil until tender.  Add wine, cauliflower, and garlic.  Simmer until cauliflower is tender – about 15 minutes.  Blend until smooth.  Stir in milk and seasonings.  Saute the mushrooms in the butter until tender and fragrant.  Stir into smooth soup, heat through, and serve at least 6 people.   Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Sun, 17 Jul 2016 15:04:00 GMT f1397696-738c-4295-afcd-943feb885714:8 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/10/Roasted-Butternut-Squash-Quinoa-Salad#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=10 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=10&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/10/Roasted-Butternut-Squash-Quinoa-Salad 1 lb diced butternut squash 1 ½ T coconut sugar 1 ½ T balsamic vinegar                     1 T olive oil                                                           1 ½ t kosher salt                                                 1 C quinoa, rinsed 2 C water                                              diced red pepper green onion diced jicama sliced almonds, pecans, or pine nuts green onions                      Dressing: ¼ C olive oil 1 ½ T red wine vinegar ½ t kosher salt, 1 t dill weed, 3 T chopped fresh parsley 1/8 t pepper Toss together the squash and next 4 ingredients in bag or bowl.  Spread on sprayed, foiled baking sheet.  Bake at 400 until tender ~35 minutes. Bring the quinoa and water to a boil in saucepan.  Simmer 15 min. or until liquid is gone.  Cool. Stir together cooled squash, quinoa, and whatever you wish of the optional ingredients.  Stir together the dressing ingredients and toss with the salad.  Serve chilled or at room temperature. Serves 8.   Another recipe brought to you from your kitchen friends at the Latigo Guest Ranch. Sat, 30 Apr 2016 11:37:00 GMT f1397696-738c-4295-afcd-943feb885714:10 https://latigoranch.com/Dining/Signature-Recipes/ID/11/Quadruple-Chocolate-Chunk-Cookies#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=11 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=11&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/11/Quadruple-Chocolate-Chunk-Cookies 1 C butter 1 C sugar 1 C brown sugar 2 eggs 2 t vanilla 2 ¾ C flour ¾ C cocoa 1 t baking soda ¼ t salt 1 C white chocolate chips 1 C semi-sweet chocolate chips 1 C chopped Oreo cookies 2 oz of some sort of chopped up chocolate candy Cream together the sugars and butter until smooth.  Add eggs and vanilla.  Stir in the dry ingredients until all incorporated.  Add the remaining chocolate yumminess, scoop onto a lined baking tray, and bake at 375 until done.  Recipe said 8 minutes, but I went a bit longer. Taste of Home 2014   Another recipe suggested by your kitchen friends at the Latigo Guest Ranch. Sun, 24 Apr 2016 12:48:00 GMT f1397696-738c-4295-afcd-943feb885714:11 https://latigoranch.com/Dining/Signature-Recipes/ID/12/Chocolate-Waffles#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=12 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=12&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/12/Chocolate-Waffles ½ C flour ½ C sugar ¼ C baking cocoa 1/3 C mini chocolate chips 2 eggs 1/3 C milk 1/3 C canola oil ½ t vanilla Makes four sets of waffles.  Don’t overcook them as they firm up when cooling on wire racks.   Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Sat, 26 Mar 2016 18:01:00 GMT f1397696-738c-4295-afcd-943feb885714:12 https://latigoranch.com/Dining/Signature-Recipes/ID/13/Creamy-Cauliflower-Soup--Low-Fat#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=13 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=13&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/13/Creamy-Cauliflower-Soup--Low-Fat 1 T olive oil 1 stalk of celery, diced 1 onion, diced                     1 head cauliflower, chopped ½ C uncooked rice 30 oz chicken broth or vegetable broth 2 C water                                              1 C skim milk 1 C fat free half and half Sauté the onion and celery in oil until tender.  Add the next 4 ingredients, bring to a boil, cover, simmer for 20 min.  Puree with an immersion blender or transfer to a blender.  Blend until smooth.  Pour back into pot and add the milk. Heat through and serve with shredded cheddar on top if desired.   Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Sat, 12 Mar 2016 02:30:00 GMT f1397696-738c-4295-afcd-943feb885714:13 https://latigoranch.com/Dining/Signature-Recipes/ID/14/Company-Corn#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=14 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=14&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/14/Company-Corn 1 C onion, chopped 1/4 C celery, chopped 1/4 C butter, melted 20 oz frozen corn 2 T minced fresh parsley 1 t salt 1/2 t dried savory or sage 1/2 t white pepper 3/4 C sour cream 1 t lemon juice Sauté the onions and celery in the butter until tender.  Stir in the remaining ingredients, heat through, and serve. Should serve 8 Anoher recipe brought to you from your kitchen friends at the Latigo Dude Ranch. Tue, 01 Mar 2016 21:53:00 GMT f1397696-738c-4295-afcd-943feb885714:14 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/16/Paleo-Breakfast-Cookie#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=16 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=16&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/16/Paleo-Breakfast-Cookie 1 ¼ C raw nuts and seeds:  sunflower, cashews, almonds, pumpkin             seeds, pecans, walnuts 1 C coconut flakes 1 ½ C almond flour 3 T coconut flour ½ t baking soda (3/4 t sea level) ½ t kosher salt 2 T coconut sugar 4 T coconut oil, melted 4 T raw honey, melted 2 eggs 2 t vanilla 2 oz chocolate chips – optional Stir together the dry ingredients, mix the liquid ingredients, stir together until well combined.   Arrange in serving sizes on a lined baking sheet.  Bake at 350 for about 20 minutes, doing a flip and switch halfway through.  Let cool on rack before storing. Fri, 29 Jan 2016 20:22:00 GMT f1397696-738c-4295-afcd-943feb885714:16 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/18/Paleo-Pancakes#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=18 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=18&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/18/Paleo-Pancakes 3 T mashed sweet potato or banana 1 T oil 3 eggs ½ t vinegar ¼ C almond milk ¼ C tapioca flour ¼ C almond flour ¼ C Cassava flour or coconut flour ½ t baking soda ¼ t salt Place all ingredients in a blender in the order given.  Blend until smooth.  Pour onto a hot, greased griddle in small puddles.  Cook thoroughly on both sides.  Let cool on cooling rack before transferring to an airtight container to either freeze or refrigerate for later.  This should make at least 18 small pancakes.  They’re great with 100% pure maple syrup! Another recipe brought to you by your kitchen friends at the Latigo Ranch. Mon, 21 Dec 2015 02:37:00 GMT f1397696-738c-4295-afcd-943feb885714:18 https://latigoranch.com/Dining/Signature-Recipes/ID/19/Holly-Cookies#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=19 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=19&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/19/Holly-Cookies 1/2 C butter 30 large marshmallows 1/2 tsp vanilla 1½ tsp green food coloring 5  C  Corn Flakes Melt the butter in a large, microwave safe bowl.  Add the marshmallows and stir to coat.  Microwave for 1 minute and stir until smooth.  Microwave for one more minute.  Stir in the vanilla and green food coloring.  Pour over 5 cups of Corn Flakes in large bowl and stir until all the flakes are green.  Arrange in desired serving size on a baking sheet lined with parchment or wax paper.  Place 2 or 3 red hot candies strategically on the ‘leaves’ to look realistic.  Let harden and then plate up to serve. Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Sat, 12 Dec 2015 17:22:00 GMT f1397696-738c-4295-afcd-943feb885714:19 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/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/22/Easy-Cheesy-Ham-and-Potato-Soup#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=22 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=22&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/22/Easy-Cheesy-Ham-and-Potato-Soup 3 T butter 2 C chopped onions 24 oz diced potatoes 4 C chicken broth 1 1/2 C diced ham 7 oz shredded cheddar cheese 3 T sour cream Saute the onion in the butter until tender.  Add the potatoes and broth, bring to a boil, reduce to a simmer, and cook until potatoes are tender.  Stir in the ham, cheese, and sour cream.  Heat through and serve. Another recipe brought to you from your kitchen friends at the Latigo Guest Ranch. Sun, 06 Sep 2015 16:04:00 GMT f1397696-738c-4295-afcd-943feb885714:22