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recipes


French Toast

One of the best things about staying at a Colorado bed and breakfast is, of course, the breakfast!

Below, you will find some recipes that have become favorites among our guests – bon appetite!

 

Giddy-up Grits featured in Sunset Magazine


Ingredients:


  • 1 lb. Bulk sausage
  • 1 teaspoon Tabasco sauce
  • 1/4 cup butter, melted
  • garlic (to taste)
  • 2 large eggs, beaten
  • 1 cup instant grits
  • 8 oz. green chilies, diced
  • 4 cups boiling water
  • 2 cups grated cheddar cheese

Procedure:


Brown sausage and drain. Add Tabasco sauce, garlic, salt and pepper to sausage and set aside. Cook grits in boiling water. Add all ingredients together, stirring until mixed well. Pour mixture into a well buttered baking dish. Bake uncovered at 350° for about 1 hour. Garnish with chopped cilantro and red bell peppers, or sour cream.



Giddy Up Grits

 


John Wayne Casserole

 

Ingredients:

 

  • 1 Cups Chopped green, red chilies and onion
  • 2 Cups Jack cheese
  • 2 Cups Cheddar cheese
  • 5 Eggs (separated)
  • 1/3 Cup Half and half
  • 1/3 Cup Flour
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1 Garlic
  • 1 1/3 Cup Sour cream (cont. 32 oz = 4 cups
  • 1/2 Tsp Red salsa (cholula)


Procedure:

- Preheat oven to 325 degrees.
- Combine cheese and chilies.
- Place in a buttered 12x8x2 casserole dish.
- Beat egg whites until fluffy.
- Combine egg yolks, milk, flour, salt, pepper, cholula salsa, sour cream and garlic.
- Fold whites into yolk mixture.
- Pour egg mixture over cheese and mix slightly.
- Bake for 1 hour, until knife comes out clean.
- (Start on the bottom shelf, then 1/2 way move to top rack)
- Options:  chop onion, green and red bell peppers, sauté lightly w/ no oil and  combine with cheeses and green chilies.
- Garnish with sliced tomatoes and sour cream, chopped green onion, Happy Trails Muffins.

Upper Oven Tem: 325oF
Time; 1 hr
Portions: 7




Mountain Man Stuffed French Toast

 

Ingredients:

  • 1 8oz. pkg. Brown-n-serve sausage patties
  • 1 8oz. pkg. loaf Italian bread
  • ¼ Lb. Sliced Muenster cheese
  • Large eggs
  • ¼ Cup milk
  • Tbsp. sugar
  • Oil for pan
  • Warm maple syrup

 

Procedure:

- Prepare sausages.
- Cut bread on diagonal into 1 ½ inch slices.
- With a small serrated knife, cut a deep pocket in each slice.
- Cut cheese and sausage patties into pieces that fit into the bread pockets.
- Fill to the top. Mix eggs, milk, and sugar in a baking dish; add filled breads slices.
- Turn slices occasionally so both sides absorb egg mixture.
- Brown in skillet or on griddle over medium heat.
- Serve with fruit (kiwis, strawberries, bananas) and maple syrup.

Griddle Tem: 325
Servings: 6


Blanca’s Mexican Flan

 

Ingredients:


  • 2 cup sugar
  • 4 whole eggs
  • 1 cup half and half
  • 1 cup sweetened condensed milk
  • 1 cup evaporated milk
  • 2 teaspoons vanilla extract


Procedure:


- Preheat oven to 350 degrees.
- Cook 1⁄2 cup of the sugar over medium heat in a heavy medium-sized saucepan, stirring almost constantly with a long-handled spoon, until it is melted and turns first golden and then very dark brown, about 8 minutes. (Use extreme caution!)
- Immediately pour the hot caramel syrup into the baking dish and swirl the pan until it coats the bottom. The caramel will harden at this point and melt again later as the flan bakes.
- Blend the eggs, condensed milk, evaporated milk, half and half and vanilla.
- Pour the mixture into the prepared dish. Set the dish in a larger baking pan and fill the larger pan with hot water to come halfway up the sides of the baking dish.
- Bake until a knife inserted two-thirds of the way to the center comes out clean, 35 to 45 minutes.
- Remove baking dish from water and refrigerate for 6 hours.

Servings: 6



Berry-Cornmeal
Thumbprints

 

Ingredients:


  • 2 cup All purpose flour
  • 2/3 cup Yellow cornmeal
  • 1/4 tsp Baking powder
  • 1 cup Butter (softened)
  • 1 cup Packed brown sugar
  • 2 each Eggs Yolks
  • 2 tsp Finely shredded lemon peel
  • 1 1/2 tsp Vanilla
  • 1 cup Strawberry preserves


Procedure:


- In a medium bowl combine flour, cornmeal, sage, and baking powder. Set aside.
- In a large mixing bowl beat butter with an electric mixer on medium speed for 20 seconds.  Add brown sugar and beat until combined, scraping sides of bowl occasionally.
- Beat in egg yolks, lemon peel, and vanilla until combined.  Beat in as much of the flour mixture as you can with the mixer.
- Stir in any remaining flour mixture.Shape dough into 3/4 in balls.
- Place 1 inch apart on a cookie sheet.  Lightly press the tip of your thumb into the center of each ball.
- Fill the centers with about 1/4 tsp. of the strawberry preserves. Bake about 5 minutes or until the bottoms are lightly browned.
- Cool on cookie sheet for 1 minute.
- Transfer cookies to a wire rack; cool completely.

Upper Oven Tem: 325
Time; 5 min
Portions: 48




Big Soft Ginger Cookies


Ingredients:



  • 2 1/4 Cups All purpose flour
  • 2 Tsp Ground ginger
  • 1 Tsp Baking soda
  • 3/4 Tsp Ground cinnamon
  • 1/2 Tsp Ground cloves
  • 1/4 Tsp Salt
  • 3/4 Cup Margarine, softened
  • 1 Cup White sugar
  • 1 Egg
  • 1 Tbsp Water
  • 1/4 Cup Molasses
  • 2 Tbsp White sugar




Procedure:

- Preheat oven to 350 degrees F.
- Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.  Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.  Beat in the egg, then stir in the water and molasses.
- Gradually stir the sifted ingredients into the molasses mixture.
- Shape dough into walnut sized balls, and roll them in the remaining 2 Tbsp of sugar.
- Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- Store in an airtight container.

Upper Oven Tem: 325
Time; 5 min
Portions: 24




Blanca’s Huevos Rancheros


Ingredients:


  • “Beans”
  • 2 Cups of cooked black beans
  • ¼ Cup red bell pepper, chopped
  • ¼ Cup green bell pepper, chopped
  • ¼ Cup onion, choped
  • ¼  Tsp. Black pepper
  • 1 Tsp. Brown sugar
  • 1 Tsp.  lime juice
  • 1 Tsp. cholula salsa
  • ¼ Bunch of cilantro
  • 4 Corn Tortillas
  • 8 Eggs
  • 1 Cup shredded mild cheddar cheese.
  • “Salsa”
  • 2 Tomatoes, diced
  • ¼ Cup onion , finely chopped
  • ¼ Bunch of cilantro
  • 1 Jalapeno chili (optional)
  • ¼ Cup green chilis
  • ¼ Tsp. salt
  • “Garnish”
  • Sour Cream
  • Parsley
  • Sweet minipepper flower
  • Blue corn chips


Procedure:

 

- Roast peppers, onions and add these to the black beans in a pot on low heat.
- To the pot add lime juice, brown sugar, black pepper and cholula salsa.  Add water to keep moist, cook until bubbling.
- Remove from heat, add chopped cilantro, stir and cover and set aside.
- On griddle, fry the eggs over medium.
- Dice the tomatoes, onions, and jalapeno chili (optional) chop the remaining cilantro and place into a bowl, add lime juice and salt to the mixture.  Set aside.
- Place tortilla on plate, spread a generous portion of the black bean mixture on the tortilla, followed by two over easy eggs, sprinkle cheddar cheese on the top and place under broiler allowing just enough time  to melt the cheddar cheese.  Remove.
- Add the tomato-cilantro onion mixture to the top of the melted cheddar cheese.
- Serving on the side small dollop of sour cream and top small parsley tree, sweet minipepper flower, two slices avocado and blue corn chip.

 




Lemon Ricotta Pancakes

 

Ingredients:     
                         


  • 1 ¼ Cup all-purpose flour
  • 1/3 Cup sugar
  • 2 Tsp. baking powder
  • ½ Tsp. baking soda
  • ¼ Tsp. salt
  • 1 Cup milk
  • Cup ricotta cheese
  • 3 Tbsp. unsalted butter, melt
  • 2 Extra-large eggs, separate
  • 1 Tbsp. grated lemon zest
  • 2 Tsp. fresh lemon juice



Procedure:


- In mixing bowl, stir together flour, sugar, baking powder, baking soda and salt.
- In another mixing bowl, whisk together milk, ricotta, melted butter, egg yolks, lemon zest and lemon juice.
- Add the ricotta mix to the flour mix and stir with a whisk just until combined.
- Heat large skillet or griddle over medium heat.
- In another clean bowl, beat the egg whites w/electric mixer until stiff peaks.
- Gently fold the egg whites into the batter until only streaks of white remain.
- Lightly spray the skillet/griddle w/nonstick spray.
- Spoon batter onto griddle in heaping tablespoons to form circular cakes about 3 inches in diameter.
- Cook until slightly dry around the edges. 

Griddle Tem: 325
Servings: 18




Irish Potato Pancakes

Ingredients:

  • 1/2 cup chopped green pepper
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped onion
  • 3 eggs
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 cup Half and Half
  • 1/2 cup flour
  • 1/2 teaspoon garlic, minced
  • 2 cups shredded white potatoes, thawed.

Procedure:

- Sauté onions and peppers lightly in olive oil.
- In a large mixing bowl, combine the eggs, half and half, black pepper, garlic, and salt.
- Whisk well. Add the flour and mix. Add the onion and peppers, then the potatoes, and mix together thoroughly.
- Spoon by 1/3 cup onto a hot griddle, cooking both sides to golden brown.
- Serve with sour cream or applesauce.




Iowa Corn Fritters

 

Ingredients:

  • 1 Tbsp. Butter
  • 3 Cups Frozen corn
  • 1/2 Cup Milk
  • 1/4 Tsp. Salt
  • Dash Pepper
  • 2 Eggs
  • 1/2 Tbsp. Baking powder
  • 1/2 Cup Flour



Procedure:


- Microwave first five ingredients until corn defrosts and butter melts.
- Cool to room temperature.
- Beat in eggs and add baking powder and flour.
- Preheat griddle to 375.
- Brush griddle with margarine.
- If not serving immediately, slightly undercook them, stack and then refry when ready to serve.
- Serve two to each guest.

Griddle Tem: 375oF
Portions: 8



RiverSong Smoothie

 

Ingredients:

  • 4 Cup Tropical Fruit or Mixed fruit
  • ¼ Cup Honey
  • ½ Cup Yogurt cream
  • 6 Tbsp Vanilla Yogurt

 

Procedure:

- Rinse the fruit
- Mix all the ingredients and blend
- Serving with whipping cream on the top and strawberry and mint

Servings: 6


Estes Park Bed and Breakfast Recipes


Ingredients:



  • 4 Cups Flour
  • 4 Baking Soda
  • 4 Tsp Cinnamon
  • 1/2 Cup Sugar
  • 1 1/2 Cups Brown sugar
  • 4 Cup Carrots (Shredded)
  • 4 Cup Green Apples (Shredded)
  • 1 Cup Golden Raisins
  • 1 1/2 Cups Chopped nuts
  • 6 Each Eggs
  • 2 Cups Olive oil
  • 4 Tsp Vanilla
  • 2 Cups Crushed pineapple


Procedure:


- Preheat oven to 325 degrees.          
- Stir in sugar, carrots, raisins, apples,
pineapple and nuts.
- In a separate bowl, beat eggs, oil and vanilla.
- Add to flour mixture and blend.
- Spoon into well-greased muffin tins, filling each cup about 2/3 full.
- Bake for 20 minutes.


Upper Oven Tem: 325
Time: 25 min
Portions: 3