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

Gluten Free Fudge Almond Tart

Monday, March 05, 2012

 1 C coarsely chopped almonds, toasted

4 oz bittersweet chocolate, chunked

6 T canola oil

¼  C almond flour

¼ C oat flour

3 T baking cocoa

¼ t salt

½ C egg beaters or 2 eggs

6 T sugar

2 T golden cane syrup

¾ t vanilla

 Thoroughly spray a 9 inch pie plate.  Sprinkle the toasted almonds in the bottom.  Combine chocolate and oil in a glass bowl and microwave until melted.

Measure and mix dry ingredients.  In a mixing bowl, mix eggs at medium speed for 2 minutes.  Gradually add sugar, beating on med for another 2 minutes.  Add cane syrup and vanilla, beat at low speed 1 minute, add chocolate mixture, beat 1 minute, add flour and mix until combined.  Pour batter over nuts.  Bake at 350 for 20 minutes or until it passes a toothpick test.  Cool for 20 minutes before turning out onto a serving plate.

This recipe is brought to you from the kitchen of the Latigo Dude Ranch.