Email: Click to send email to innkeeper
Website: www.devilstowerlodge.com
Tel: 307-467-5267
Toll free tel: 888-314-5267
Fax: None
Reservations: frank@devilstowerlodge.com
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Devils Tower , Northern Wyoming , Wyoming 82714 , USA Email: Click to send email to innkeeper Website: www.devilstowerlodge.com Tel: 307-467-5267 Toll free tel: 888-314-5267 Fax: None Reservations: frank@devilstowerlodge.com |
Chop Suey Cake
2 cups flour 2 tsps. Baking soda
2 cups sugar ½ tsp. salt
Mix together 2 eggs and a 20 ounce can of crushed pineapple, undrained. Mix in dry ingredients. Add I cup chopped walnuts.
Bake in a greased and floured 9” x 13” pan at 350 degrees for 30 to 35 minutes.
While cake is warm frost with:
1 8 oz. package of cream cheese
4 T. butter or margarine
1 tsp. vanilla
2 cups powdered sugar
Soften cream cheese and butter. Mix with other ingredients until creamy.
Pear Frittata
2 firm, ripe pears 1 T. sugar
2 T. butter or margarine 1 tsp. vanilla
6 large eggs 1/4 tsp. salt
1/3 cup milk 1/4 cup whipped cream cheese
1/4 cup flour 1 to 2 T. brown sugar
Peel and cut pears into ½” chunks. In 9” to 10” non-stick pan melt butter; add pears until lightly browned.
In bowl, blend eggs, milk, flour, sugar, vanilla and salt. Pour over pears. Bake at 425 degrees for 8 to 12 minutes.
Spoon cheese over serving portions. Sprinkle with brown sugar.
Beat 3 eggs for 5 minutes.
Gradually add 1 cup sugar.
Stir in 2/3 cup pumpkin and 1 tsp. lemon juice
Mix together:
¾ cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
½ tsp. nutmeg
½ tsp. salt
Gently fold dry ingredients into pumpkin mixture. Spread in greased and floured pan. Top with chopped walnuts. Bake at 375 degrees for 15 minutes. Let cool for 5 to 10 minutes and then turn out on flour sack towel sprinkled with powdered sugar. Roll into jelly roll and let cool.
Filling:
4 T. butter or margarine
2 – 3 oz. packages of cream cheese
½ tsp. vanilla
1 cup powdered sugar
Blend together thoroughly. Unroll cake and spread filling. Roll back up. Slice when ready to serve. Store in refrigerator.
Devils Tower Lodge Sweet-and- Sour Meat Loaf
1-1/2 pounds ground beef
I cup dry bread crumbs
1 tsp. salt
¼ tsp. pepper
2 eggs
1 tsp. instance minced onion
1 can (15 ounces) tomato sauce, (divided)
Topping:
Reserved tomato sauce
2 T. brown sugar
2 T. vinegar
½ cup sugar
2 tsps. Prepared mustard
Mix together beef, bread crumbs, salt, pepper and eggs. Add onion and one-half of tomato sauce. Form into loaf in 9”x5”x3” pan. Bake at 350 degrees for 50 minutes. In saucepan, combine topping ingredients; bring to boil. Pour over meat loaf; bake 10 minutes more. Yield 6 servings.
Devils Tower Trappers’ Peak Tenderloin
4 pound whole beef tenderloin
2-4 cloves garlic, minced
4-6 T. coarsely ground black pepper
¾ cup Worcestershire sauce
11/2 cups soy sauce
11/3 cups undiluted beef bouillon
6-8 servings
Wash tenderloin and pat dry. Rub with minced garlic and press black pepper onto sides. Combine Worcestershire and soy in large baking dish and marinate beef for 2-3 hours at room temperature.
Preheat oven to 500 degrees. Drain and discard marinade. Pour bouillon around beef. Put into oven and immediately reduce heat to 350 degrees. Cook for 18 minutes per pound for rare, 20 minutes per pound for medium rare, or until internal temperature reaches 135-140 degrees. Slice and serve with Mushroom-Roquefort Sauce.
Mushroom-Roquefort Sauce
¼pound Roquefort cheese
½cup butter
2-4cloves garlic, minced
1T. Worcestershire sauce
¼tsp. caraway seeds
½cup chopped green onions, including tops
½pound mushrooms, sliced
In medium saucepan over low heat, combine cheese, butter, garlic, Worcestershire and caraway seeds. Stir until cheese and butter melt. Add green onions and mushrooms. Continue cooking for 2-3 minutes.
An impressive yet conservatively elegant presentation for family or guests.