By Dorie Greenspan Serves 8 

A wonderful fall cake that’s simple to prepare highlighting our local apples!

Serve with a dollop of creme fresh or a scoop of vanilla ice cream with cinnamon added into it!

Ingredients: 

• 3/4 cup flour

• 3/4 teaspoon baking powder

• pinch of salt

• 4 large apples, a mix of varieties is best - - we use our Lodge heirloom trees

• 2 large eggs, at room temperature

• 3/4 cup sugar

• 3 tablespoons dark rum

• 1/2 teaspoon vanilla extract

• 8 tablespoons butter, salted or unsalted, melted and cooled to room temperature

Directions: 

1. Preheat the oven to 350ºF (180ºC) and adjust the oven rack to the center of the oven

2. Heavily butter an 8- or 9-inch (20-23cm) springform pan and place it on a baking sheet.

3. In a small bowl, whisk together the flour, baking powder, and salt.

4. Peel and core the apples, then dice them into 1-inch (3cm) pieces.

5. In a large bowl, beat the eggs until foamy then whisk in the sugar, then rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter

6. Stir in the remaining flour mixture, then the rest of the butter.

7. Fold in the apple cubes until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula.

8. Bake the cake for 50 minute to 1 hour, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it.

Serves 8 

Local blackberries and marionberries are hitting the farmers markets now.  Take advantage of summers berries and enjoy this delicious never fail cobbler shared from our guest Ingrid years ago. Wonderful served warm with a scoop of vanilla ice cream on top!

2 c fresh blackberries

1/2 c sugar

6 Tbsp butter

3/4 c flour

1 c sugar

2 tsp baking powder

1/2 tsp salt

3/4 c milk

Preheat oven to 350 degrees.

Stir 1/2 c sugar with the fruit and set aside.  

Melt butter in  2Q baking pan.  

Sift next 4 ingredients together, then add milk.  

Pour batter into pan of melted butter; do not mix.  

Pour fruit over batter.

Bake for 50 minutes.

From Food 52 blog

This cake is the epitome of a classic Italian dessert. It's airy and light, but not without integrity: ricotta, eggs and plenty of butter give it richness, grated apple lends heft, and lemon zest rescues it from being at all bland. The cake is gently sweetened, and thus equally suited to breakfast and dessert. Wonderful for spring berries or summer fruits and whipped cream. 

INGREDIENTS:

9 tablespoons unsalted butter, at room temperature

1 cup plus 2 tablespoons sugar

3 large eggs

1 1/4 cup all-purpose flour

1 pinch salt

1 cup fresh ricotta

Zest of 1 lemon

1 tablespoon baking powder

1 apple, peeled and grated (should yield about 1 cup)

Confectioners' sugar for serving

Fresh seasonal fruit for serving (optional) (berries, sliced peaches) 

INSTRUCTIONS:

1. Heat the oven to 400° F. Butter and flour a 9- or 10-inch springform pan.

2. Cream the butter and sugar in a standing mixer until light and fluffy.

3. On the lowest speed, add the eggs one at a time.

4. Slowly add the flour, salt, ricotta, lemon zest, baking powder, and apple.

5. Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan.

6. Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack. Sift confectioners' sugar over the top or serve with your favorite seasonal fruit.

Serves 8

From Food 52 blog comes a great spring cake MHL Guests are enjoying for breakfast right now.  It’s a delicious, dense European treat!  Adapt the recipe to other seasonal fruits as they come in, but you may want to then decrease the sugar as its generous with the tart rhubarb.  Apricots from our orchard in the summer are another winner!   Also makes a nice dessert with a scoop of vanilla ice cream… Happy Baking!

THE CRUMB:

• 2 tablespoons white whole wheat flour (or all purpose)

• 2 tablespoons slivered almonds

• 2 tablespoons rolled oats

• 1/4 cup brown sugar

• 1/4 teaspoon salt

• 2 tablespoons unsalted butter

1

THE CAKE:

• Butter for greasing the pan

• 2 large eggs

• 1 1/4 cup granulated sugar

• 1/2 teaspoon salt

• 1 teaspoon almond extract

• 6 tablespoons unsalted butter, melted

• 1 1/4 cup white whole wheat flour (or all-purpose)

• 1 1/2 cup rhubarb, cut into 1/2-inch pieces

INSTRUCTIONS: 

1  Heat the oven to 350°F. Butter the bottom and sides of an 8-inch, deep, fluted tart pan or an 8-inch round cake pan.; line with parchment circle. 

2  For the crumb, combine the dry ingredients in a small bowl. Using a fork or your fingers, gently work in the butter until pea-sized lumps are formed.

3  Combine the eggs, sugar, salt, and almond extract in a large bowl. Beat on high until the mixture triples in volume, about five minutes. Fold in the melted butter, flour, and rhubarb. Evenly spread the thick batter into the prepared pan. Sprinkle the crumb topping evenly over the top.

4  Bake for 60 to 70 minutes, until the topping is deeply golden and a toothpick inserted into the center comes out clean. Remove the cake from the pan when it’s completely cool.  Note: 60 min is usually plenty of cooking time as we re-heat for service.  

When local spring strawberries hit the market enjoy this delicious appetizer.  The charred bread, tangy goat cheese and sweet strawberries make a wonderful explosion of flavors. 

Ingredients:

1/2 cup balsamic vinegar

12 - 16 slices baguette  

1 tablespoon olive oil

1 pound strawberries, washed and diced

2 teaspoons fresh torn basil or thyme leaves, plus more for garnish at service

1 cup goat cheese, room temperature 

salt and freshly ground pepper to taste

Directions:

1. Heat vinegar in a small, heavy bottomed skillet over medium-low heat. Be sure to turn on your kitchen fan or open a window as the reduction fumes are strong!

1. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.

3.  Prepare a grill for high heat. Drizzle bread slices with olive oil.

4.  Combine strawberries and basil (or thyme if using instead) in a small bowl and set aside.

5.  Grill bread on the preheated grill until browned, about 3 minutes per side.

6.  Spread goat cheese on toasted bread. Add black pepper, salt (optional), and reduced vinegar to the strawberry mixture. 

7.  Spoon over the goat cheese topped bruschetta. Garnish with additional basil (thyme) and drizzle with balsamic reduction for decor if desired. 

It’s official and it’s all yours! Mountain Home Lodge will now only be offering its two private cabins, Stuart’s Roost & Ponder Rock. This new approach will continue to provide all of the same exceptional amenities and personal attention that our guests have come to expect, with an unmatched level of privacy and seclusion, with only four guests at the lodge.

From Mountain Feed and Farm Supply   Makes 2 loaves

Ingredients:
3 1/2 cups flour
3 eggs
1 cup sugar
3/4 cup applesauce
1 1/2 cups of cooked pumpkin, run through food mill, or canned pumpkin 

1 teaspoon grated ginger 

1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups fresh cranberries
1/2 - 3/4 c chopped pecans (optional) 

Instructions: 

PREHEAT OVEN AND COMBINE DRY INGREDIENTS

Preheat oven to 350 degrees. In a large mixing bowl, combine the flour, sugar, spices, salt, and baking soda. 

2) COMBINE WET INGREDIENTS 

If you have not already done so, run the baked pumpkin through the middle screen of a food mill. Combine the pumpkin, eggs, and applesauce in a separate bowl. 

3) COMBINE WET AND DRY INGREDIENTS 

Add the wet ingredients to the dry ingredients and mix gently. Add the cranberries, and pecans if using, stirring to incorporate. Can save some pecans to sprinkle on top of loaves for decor. 

4) POUR INTO LOAF PANS AND BAKE 

Pour and scrape the batter into two buttered loaf pans. Sprinkle with remaining chopped pecans if desired. Bake at 350* for 1 hour. 

Let cool, remove from pans and enjoy! 

From Mountain Feed & Farm Supply blog comes this very moist and yummy cake!  It can be made with any summer squash. 

INGREDIENTS FOR CAKE

4 oz unsweetened baking chocolate, chopped

1/2 cup butter

1/2 cup coconut oil

1 1/2 cups sugar

3 whole eggs, beaten

1 TBS vanilla extract

2 cups all purpose flour

1/3 cup unsweetened cocoa powder

2 tsp baking soda

2 tsp baking powder

1 tsp kosher salt

1/3 buttermilk or sour cream

3 cups zucchini or other summer squash, grated (blot with paper towel, but DO NOT squeeze dry)

1/2 cup pecans, chopped OR 1/2 c chocolate chips 

INGREDIENTS FOR FROSTING (optional idea) *

3/4 cup butter at room temp

8 oz cream cheese at room temp

1/2 c unsweetened cocoa powder 

4 plus cups powdered sugar

1 tsp vanilla

DIRECTIONS

1) PREP

Preheat your oven to 375° F. Butter and flour a 13" x 9" pan, or two 9" round pans, if you want a layer cake.

2) COMBINE YOUR INGREDIENTS

Melt the baking chocolate and oil in a small saucepan over very low heat, and set aside. In a bowl or stand mixer, cream butter and sugar until light in color. Then add the eggs and vanilla and beat well until no streaks of color form either can be seen. In the same bowl, add the cooled, melted chocolate mixture and blend until fully incorporated. Sift or stir together the flour, baking powder, baking soda, cocoa powder and salt then stir them into the batter with the buttermilk. Mix the squash and nuts into the batter. Scrape the mixture into a buttered pan and lick the spoon.

3)  BAKE

Bake a 13" x 9" cake for 45 minutes, 9" cakes for 40 minutes, or until a toothpick inserted in the center comes out clean.

4) COOL AND FROST

Cool the cake completely before frosting with whipped cream or your favorite frosting. Remove the cooled cake from the pan if you are going with the layered style before frosting. 

* Try this cream cheese frosting recipe of ingredients above: Cream butter and cheese together until the mixture is light and fluffy. Add vanilla and cocoa powder. Slowly add the powdered sugar until well blended, adding more sugar if necessary to get a spreading consistency. Enjoy!

Found on Food52 blog is a great muffin from Marion Cunningham. Serves 16 Muffins

A 2-ounce piece unpeeled gingerroot
3/4 cup plus 3 tablespoons sugar
2 tablespoons lemon zest (from 2 lemons), with some white pith 8 tablespoons (1 stick) butter, room temperature
2 eggs
1 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda

Directions:
1. Heat the oven to 375°F. Grease the muffin tins.

2. Cut the unpeeled ginger into large chunks. If you have a food processor,

process the ginger until it is in tiny pieces, or hand chop into fine pieces. (You should have 1⁄4 cup. It is better to have too much ginger than too little.) Put the ginger and 1⁄4 cup sugar in a small skillet or pan and cook over medium heat until the sugar has melted and the mixture is hot. Don’t walk away from the pan —this cooking takes only a couple of minutes. Remove from the stove and let

the ginger mixture cool.

3. Put the lemon zest and 3 tablespoons sugar in the food processor and

process until the lemon peel is in small bits; or chop the lemon zest and pith by

hand and then add the sugar. Add the lemon mixture to the ginger mixture. Stir and set aside. Put the butter in a mixing bowl and beat a second or two, add the remaining 1⁄2 cup sugar, and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda. Beat until smooth. Add the ginger-lemon mixture and mix well.

4. Spoon the batter into the muffin tins so that each cup is three-quarters full. Bake 15 to 20 minutes. Serve warm.

The Spring Beauties have arrived. Happy Spring