August 2009

Rocky Mountain Lodge & Cabins
Cookbook is Here!!! 

Rocky Mountain Lodge Cookbook
For years our Bed and Breakfast guests, while enjoying our
3-course breakfasts,
have been asking for a cookbook,
and we've finally got one for you! 
Debbie has spent the past 2 years gathering together recipes for the cookbook and has compiled 350 recipes for the cookbook so you can enjoy not only the breakfast recipes, but also some of our family's favorite appetizers, main dishes, beverages, soups, salads, cookies, desserts, and more.
S & H: $5.95
Free Shipping when you order 3 or more cookbooks, for a limited time only. See coupon below.
Here's a sample recipe from the Rocky Mountain Lodge & Cabins
Bed and Breakfast Cookbook
  •  1 loaf French bread, sliced into 3/4" to 1" thick slices
  • 5 eggs
  • 1/2 cup milk
  • 1/4 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1/2 cup sugar
  • 1 tsp. cinnamon
  • 1 tsp. cornstarch
  • 4 1/2 cups sliced fresh peaches
  • 2 Tbsp. butter, melted
  • Powdered sugar

Arrange bread slices in a shallow baking pan. In a bowl, whisk together eggs, milk, baking powder and vanilla and pour over bread, turning to coat evenly. Cover the pan with plastic wrap; let stand for 2 hours or overnight in the refrigerator.  

Preheat oven to 450. Spray a 13x9" baking pan with cooking spray. In a bowl, mix sugar, cinnamon and cornstarch. Gently stir in peaches until well-coated. Spread 3/4 of the peach mixture in prepared pan; place bread slices on top of peaches. Brush tops of bread with butter. Bake for 20-25 minutes or until toast is golden and peaches are bubbling.  

To serve, place toast slices on plates; top with a portion of the remaining peach mixture and sprinkle with powdered sugar.

 Serves 8
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