Please enjoy a few recipies from our Inn, or, hey, just come on over pardner and taste them here for yourself.

Call 800-950-7806 for reservations.

RANGER COOKIES


1/2 CUP BUTTER
1/2 CUP CRISCO
1 CUP WHITE SUGAR
1 CUP BROWN SUGAR
2 EGGS
1 TSP. VANILLA
2 CUPS FLOUR
1 TSP. BAKING POWDER
1 TSP. SODA
1 TSP. SALT
2 CUPS OATMEAL
2 CUPS COCONUT
1 CUP WHEATIES



Cream shortening, butter and sugar. Beat in eggs and vanilla. Mix in the dry ingredients that have been sifted together. Stir in oatmeal, coconut and wheaties. Drop by teaspoonfuls on cookie sheets. Makes 6 Dozen. Bake at 375 for 10 to 12 Minutes.


This is the basic recipe. We change it by using one cup of coconut and making up the difference with a mixture of butterscotch chips, chocolate chips and walnuts. We use quakers natural or granola instead of wheaties.

BANANA NUT BREAD


1 CUP BUTTER
1 1/2 CUPS SUGAR
1 1/2 CUPS MASHED BANANAS
3 EGGS
1 CAN CRUSHED PINEAPPLE, DRAINED
1 CUP CHOPPED NUTS
3 CUPS FLOUR
1 TSP. EACH SALT & SODA
2 TSP. CINNAMON

Cream butter with sugar; add eggs one at a time; add pineapple and
bananas mixing well. Sift dry ingredients together and add to
creamed mixture alternating with nuts. Bake @ 350 degrees
in greased loaf pans for one hour.

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