Milk Creek Mountains




Fall Horses


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

Gluten Free White Chocolate Cranberry Cookies

Saturday, August 08, 2015

Gluten Free 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.

  • Gluten Free White Chocolate Cranberry Cookies