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2003 - First Quarter |
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Rhubarb Coffee Cake |
1/2 c. butter, softened
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 tsp. vanilla
3/4 c. whole wheat flour
1 1/4 c. white flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1 c. buttermilk
2 c. diced rhubarb
1/4 c. brown sugar
1 1/2 tsp. sugar
1/2 c. chopped nuts
Cream together butter, sugars, and egg; beat until fluffy. Add
vanilla. Combine dry ingredients, and add to creamed mixture
alternately with buttermilk, mixing well after each addition. Stir in
rhubarb and pour into greased 9x13" pan. Mix brown sugar, sugar, and
chopped nuts together and sprinkle over cake. Bake at 350 degrees for
35 minutes.
recipe courtesy
A. Drummond's
Ranch near Cheyenne, Wyoming |
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Vanilla Ice Cream |
4 eggs
2 c. sugar
5 c. milk
4 c. heavy cream
4 1/2 tsp. vanilla
1/2 tsp. lemon extract
1/2 tsp. salt
Beat eggs well; add sugar gradually and beat until mixture is very stiff.
Add 2 c. of the cream and continue beating until smooth and creamy.
Add the rest of the ingredients, stir until blended, and freeze in ice cream
freezer.
recipe courtesy Mary Steinle Bill, Wyoming |
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Mexican Apple Turnovers |
2 cans apple pie filling
2 c. raisins
1/2 c. pecan pieces
2 T. maple flavoring
1 T. vanilla
1/2 tsp. cinnamon
4 burrito size flour tortillas
Mix apple pie filling, raisins, pecans, maple flavoring, vanilla, and
cinnamon in a bowl. Cover and store in refrigerator overnight. Spread
margarine on one side of tortilla and place half of tortilla, buttered side
down, on a preheated Snackmaster type grill. Spoon one heaping
tablespoon apple mixture onto tortilla in each of the four sections of the
grill, fold other half of tortilla over apple mixture, close lid and bake
until done.
Top with raspberry syrup and sour cream.
Serves 8.
recipe courtesy Greybull
Hotel in
Greybull, Wyoming |
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