0

Rudbeckia


2

Milk Creek Mountains


3

Pond


4

Fall Horses


5

Blue Flax


Your Kitchen Friends
Our guests often ask for recipes from the Latigo Ranch kitchen.  We plan to post a new recipe here regularly. 

Lisa searches for recipe ideas and often finds new recipes to try, and if we like them, Randy experiments to figure out how to make them work when preparing them for 30+ guests.  Sometimes what we end up with is quite different from the original  and other times we make little change.  

Since most of you don't live at 9,000 ft. above sea level like we do, we have adjusted the recipes for baked goods for low altitude.  If you do need to correct for higher altitudes, please feel free to email us for suggestions.

Enjoy your cooking, eating, and friendship around the table.

Randy & Lisa George

Recipe of the Week

Blueberry Upside Down Skillet Cake - GF or Regular

Monday, January 27, 2014

Blueberry Upsidedown Skillet Cake

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.