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
Preheat oven to 425 degrees.
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.
Super Moist Pumpkin Muffins
2006, Ellie Krieger, All rights reserved
- 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