BREAKFASTS AT PONDEROSA LODGE

Our three course gourmet breakfast is served in the elegant formal dining room, and begins with a compote of fresh fruit and yogurt. Entrées are made with the freshest ingredients and are accompanied by sweet breads, muffins or biscuits served with a selection of local jams and honey.

On select evenings guests can enjoy wine tastings from our 2,000 bottle wine cellar with a selection of fine local wines, cheeses and fresh fruits.

We've included some guests' favorite recipes for you to try.

"Big Dutch Babies" oven pancake

Recipe courtesy of Lauren Kendall

 
Pancake Ingredients
  • 1/4 c. butter
    2/3 c. flour
    3/4 c. milk
    2 eggs
    1/2 tsp. salt
    1/2 tsp. cinnamon, optional

Preheat oven to 425 degrees.
Pancake Directions:
  • Filling Ingredients
  • 3 oz. cream cheese
    1/4 c. brown sugar
    1/2 c. sour cream
    1/2 tsp. vanilla
    2 T butter
    1 c. sliced apple
    1/4 c. chopped walnuts
    1/8 tsp. cinnamon
  • 1 1/2 tsp. lemon juice

In a 9 inch pie plate melt butter in the oven 3-4 minutes. In a large bowl combine flour, milk, eggs and salt. Use a beater to beat until smooth (2-3 minutes). Carefully pour batter into hot pie plate with melted butter. Bake 20 minutes. It will puff up to form a shell for the filling.

Filling Directions:
While pancake bakes combine cream cheese and sugar. Mix well. Add sour cream and vanilla. Mix apples, walnuts, and cinnamon. Heat butter and lemon juice in large saucepan. Saute apples until tender, 3 to 5 minutes. Fill baked pancake with 3/4 of cream cheese mixture. Top with apple mixture. Top with remaining cream cheese mixture.
Serves: 8 slices

  • Super Moist Pumpkin Muffins

    2006, Ellie Krieger, All rights reserved

    		  
    Ingredients
    • Cooking spray
    • 1 cup all-purpose flour
    • 1 cup whole-grain pastry flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    •  
    • 1/8 teaspoon ground nutmeg
    • 3/4 cup packed dark brown sugar
    • 3 tablespoons unsulphered molasses
    • 1/4 cup canola oil
    • 2 large eggs
    • 1 cup canned pumpkin
    • 1 teaspoon vanilla extract
    • 3/4 cup low fat buttermilk
    • 1/4 cup raw, unsalted pumpkin seeds
    Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.

    In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
    Serves: 12 muffins