One thing, among many, that we hope you take away from your vacation at the ranch is a full belly! But why leave all the goodness in Colorado? We couldn’t give you all of our secrets, but wanted to share a few of our favorite dude ranch recipes for you to share with your friends and family at home. Dig in!
Corn Pudding
| Yield: 8-10 Servings | |
| (1) 11 oz Can Cream Style Corn | 1/4 Cup Sugar |
| 2 TBSP Corn Starch | 2 Eggs, well beaten |
| 5 oz Evaporated Milk | 2 TBSP Butter, melted |
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| Mix together cream corn, corn starch and melted butter.
Add remaining ingredients. Pour into 9×13″ baking dish and bake until set (about 45 minutes at 350 degrees). |
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Buttermilk Pie
| Yield: 1 Pie | 6-8 Slices | |
| 2 Cups Sugar | 1/2 Cup Margarine, melted |
| 1/4 Cup Flour | 3/4 Cup Buttermilk |
| 1 tsp Vanilla | (1) 9-10″ Unbaked Pie Shell |
| 3 Eggs, slightly beaten | |
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| Mix all ingredients together, beating well, and pour into unbaked pie shell.
Bake in a slow oven until set and browned (about 45 minutes at 325 degrees). |
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Spider Cider
| Yield: 12 Cups | |
| 2 Quarts Apple Cider | 1 tsp Ground Cloves |
| 1/2 Cup Brown Sugar | 14-16 Whole Cloves |
| Cinnamon Sticks | |
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| Bring sugar and cider to a boil and reduce immediately to a simmer.
Tie 3 sticks of cinnamon and the other spices into a cheesecloth sack and add to liquid. Allow to simmer for 15 minutes. Serve in mugs with a stick of cinnamon in each. |
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Everything Garlic Marinade
| Yield: 1 Cup (This marinade is good on just about everything – flank steak, pork tenderloin or chops, chicken.) | |
| 1/2 Cup Oil | 1/4 Cup Lemon Juice |
| 1/4 Cup Soy | 1/4 Cup Chopped Green Onions |
| 1 tsp Garlic Powder | 2 tsp Pepper |
| 2 tsp Celery Salt | |
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| Cover meat and marinate for 3 hours or more. | |
Pear & Greens Salad with Maple Vinaigrette
| Yield: 8-10 Servings | |
| Dressing | Salad |
| 1/4 Cup Maple Syrup | 1/3 Cup Pecan Halves |
| 2 TBSP Balsamic Vinegar | 8 Cups Mixed Salad Greens |
| 1/2 tsp Dijon Mustard | 3 Medium Pears, cut into wedges |
| 1/4 tsp Salt | 1/3 Cup Sweetened, Dried Cranberries |
| 1/4 tsp Pepper | |
| 1/4 Cup Canola or Vegetable Oil | |
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| Mix all dressing ingredients together except oil.
Slowly pour in oil while stirring mixture. Toss with salad and serve. |
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Poppy Seed Bread
| Yield: 2 Loaves | |
| 1/4 Cup Softened Butter | 1 1/2 tsp Vanilla |
| 2 1/4 Cups Sugar | 3 Cups Flour |
| Peel of 1/2 Lemon | 1 1/2 tsp Salt |
| 3 Eggs | 1 1/2 tsp Baking Powder |
| 1 1/2 Cups Milk | 1 TBSP Poppy Seeds |
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| Preheat oven to 350 degrees.
Cream softened butter, sugar and lemon peel. Add eggs, beat 2 minutes then add milk and vanilla. Add dry ingredients and mix. Bake for 45 minutes to 1 hour. |
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Tennessee Derby Pie
| Yield: 1 Pie, 8-10 Servings | |
| 1 Pie Shell | 1 Cup + 1 TBSP Flour |
| 1 Cup Sugar | 2 Eggs, Beaten |
| 1/2 Cup Melted Butter | 1 tsp Vanilla |
| 10 oz (1 1/14 Cups) Bag of Chocolate Chips | 1 Cup Chopped Pecans |
| Whipped cream for topping | |
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| Preheat oven to 350 degrees (slightly lower heat may work better).
Bake pie shell for 10 minutes. Mix sugar and flour together. Stir in eggs, butter, chocolate chips, vanilla and pecans. Pour mixture into pie shell. Bake about 45 minutes or until pie is firm. Top with whipped cream for serving. |
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Cowboy Cookies
| Yield: 2 1/2 Dozen | |
| 2 Eggs | 1 tsp Baking Soda |
| 1 Cup Sugar | 1/2 tsp Baking Powder |
| 1 Cup Lightly Packed Brown Sugar | 1/2 tsp Salt |
| 1 Cup Butter | 2 Cups Flour |
| 1 tsp Vanilla | 2 Cups Regular Oats |
| 1 Cup Semi-Sweet Chocolate Chips | |
| 1 Cup Chopped Pecans or Walnuts | |
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| Preheat oven to 350 degrees.
Cream butter and sugar. Beat in vanilla, egg and water. Mix in sifted dry ingredients, then chocolate chips and nuts. Scoop onto cookie sheet (about 1″ rounded tsp). Bake for 10-12 minutes. |
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