Bed & Breakfast

307-344-9019 for reservations

The best way to contact us during the winter months is by email.

 

  
  

Look for more recipes as they are requested.

Favorite Cookbooks

...can you have too many?

  • The Pastry Queen by Rebecca Rather
  • Morning Food by Margaret S. Fox and John Bear
  • The Muffin Lady by Linda Fisher
  • Barefoot Contessa - Family Style & Barefoot in Paris by Ina Garten
  • The Lost Norwegian by Christin Blake
  • Home Baking by Jeffrey Alford & Naomi Duguid
  • The Foster's Market Cookbook by Sara Foster
  • The Best of Betterbaking.com by Marcy Goldman & Gvan Huneault
 
 
 

Our favorite recipes

 

These are a couple of our favorite recipes - or at least ones that we get requests for most often!

Headwaters Granola

This is a pretty basic recipe and you can add just about any kind of nut or dried fruit YOU like. Remember to add the dried fruit after baking so it doesn't break your teeth. This recipe is based on one by Rebecca Rather in her excellent book (our favorite!) "The Pastry Queen". Kudos to Gary Bolhuis for the pine nut addition - in our opinion, it's key! We make quadruple batches for our guests.

In a large saucepan, combine:

  • 3/4 cup canola oil
  • 1/2 cup honey
  • 1 cup brown sugar
  • 1/2 tsp. salt
  • 1 tsp. cinammon
  • 1 Tablespoon REAL vanilla extract
  • 1 Tablespoon REAL almond extract
  • the zest of two fresh oranges

Stir over low heat until the sugar dissolves but NOT until it boils.

In another bowl, combine:

  • 8 cups old-fashioned oatmeal
  • 1/2 cup sunflower seeds (unsalted)
  • 1/2 cup flax seeds
  • 1/2 cup wheat germ
  • 1/2 sweetened flaked coconut
  • 1 cup sliced almonds
  • 1 cup pine nuts

Pour the sugar syrup over the the cereal/nut mixture and stir well. Spread the mixture on a cookie sheet and bake for 30 minutes at 350 degrees, stirring now and then, until it smells good and is golden brown. Cool completely and then add:

  • 1 cup dried cranberries or dried blueberries

Store in an airtight container for up to two weeks. Great with yogurt and fresh fruit or as a snack mix.

 

 

 

 

 

 
 
 
 

 

 
  

Not So Plain Almond Cake

This almond cake is amazing! Serve it for breakfast (that's how we like it here) with fresh fruit or dress it up with whipped cream and chocolate sauce for dessert.

This recipe is based on something my grandmother used to make and a recipe given to me by a co-worker at the Grand Canyon. She was sworn to secrecy but relented at our going away party and parted with the secret. Imagine my surprise when, years later, the original keeper of the recipe moved to Yellowstone and identified HER recipe! I've modified both here - and share it freely!

The cake in the photo was prepared by my 11 year old daughter Anna. This recipe is a KEEPER!

Preheat the over to 350 degrees. In a medium bowl, combine:

  • 1 stick of melted butter, cooled
  • 1 and 1/2 cups white sugar
  • 2 eggs
  • 1/4 tsp. salt
  • 2 Tablespoons REAL almond extract*
  • 2 and 1/3 cups all-purpose flour

*we buy our almond extract by the gallon from Adamsextract.com - 1 gal. is $25.00 plus shipping

Mix all the ingredients together and spread into a 9 or 10 inch springform pan that has been sprayed with cooking spray. The batter will be very thick. Dip your fingers in cool water and use them to spread the batter to the edges.

Sprinkle the top with sliced almonds and then with sugar. The cake just isn't the same without it.

Bake for 20-25 minutes until lightly brown and let cool before slicing. Sometimes first time bakers of this cake will report that it has a pasty texture. If so, it is underbaked and will tolerate 5-10 more minutes, depending on your oven.