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Morrison’s Rogue River Lodge
Recipes

Morrison's Recipes

APPLE WALNUT TORTE WITH CARMEL RUM SAUCE

6 Servings

TORTE

1 cup unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sugar
1/4 cup unsalted butter (room temperature)
1 egg, beaten to blend
1 1/2 cups, chopped peeled apples
1/2 cup chopped walnuts

SAUCE

1/2 cup whipping cream
1/2 cup (1 stick) unsalted butter
1/2 cup packed dark brown sugar
1/2 cup sugar
3 tablespoons dark rum
Vanilla ice cream or frozen yogurt

FOR TORTE: Preheat oven to 350°. Butter, 8 inch diameter cake pan with 2 inch high sides. Sift first 4 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended. Add egg and beat well. Stir in dry ingredients, then apples and nuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean about 45 minutes. Transfer to rack and cool slightly. (can be made 1 day ahead. Cool completely. Cover torte. Let stand at room temperature)

FOR SAUCE: Combine first 4 ingredients in heavy medium saucepan over medium heat. Stir until butter melts and sugars dissolve. Increase heat and boil until slightly thickened, whisking occasionally, about 3 minutes. Mix in rum sauce. Cool sauce slightly.

Slice torte . Serve warm or at room temperature with ice cream and sauce.

OREGON GRIDDLE CAKES

Makes About 16

2 cups all purpose flour
1 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
2 cups milk

1/2 cup butter, melted, cooled slightly
3 large eggs
4 tablespoons (approx.) butter

Raspberry jam
Pure maple syrup

Stir first 4 ingredients in large bowl. Whisk milk, melted butter and eggs in medium bowl. Add to dry ingredients and whisk until blended but small lumps remain. Let stand about 30 minutes.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Drop batter by scant 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn and cook until bottoms are golden brown, about 1 minute. Transfer to platter. Tent griddle cakes with foil to keep warm. Repeat with remaining batter, adding more butter to skillet as necessary.

Serve pancakes hot with raspberry jam or maple syrup.

GOLDEN BAKED HALIBUT

Serves 6

Preheat oven to 375
Wash and pat dry 6 halibut filets 5-6 oz. each
Sprinkle with Salt and Pepper
Roll until evenly coated in: fine bread crumbs
Place on a greased cookie sheet

In a mixing bowl mix.
1/3 cup Mayonnaise (light Mayo can be used)
1/3 cup sour cream (light may be used)
2 egg whites whipped to stiff peaks
1/2 cup thinly sliced green onion
Juice of 1 lemon
Splash of Worcestershire sauce.

Divide this mixture evenly over the top of the halibut filets. Make sure sides of the filets are not touching. Sprinkle over the top of each filet.

2 Tbs. roasted sliced almonds

Place in hot oven for 10-15 minutes or until fish is cooked through.

ANGEL HAIR PASTA

Serves 8

1/2 lb. bag of Angel Hair Pasta
Cook about 4 minutes or until al dente,
drain well and return to kettle.
To kettle add:
2 Tbs., butter, cut into pieces
Stir well and add:
1/2 tsp. salt
1/4 tsp. white pepper

Pour into a greased 10" quiche pan.
Mix well together and pour over pasta:
1/2 cup heavy cream
1 large egg

Bake in a preheated 400 degree oven for 20 or 30 minutes. Remove from oven and let set 10 minutes before cutting. Cut into wedges with an electric knife, so that it does not pull apart. Sprinkle top with minced fresh parsley. If you are a garlic fan you can add 1/2 tsp. granulated garlic with cheese.

CHILLED CUCUMBER SOUP

Serves 10 (2/3 cup per serving)

Blend well in blender or food processor:

2 cups chicken stock
3 cucumbers, peeled & seeded
1/2 cup chopped onion
1 clove garlic

Transfer to a large container and whisk in:

2 cups sour cream (can use non-fat sour cream)
3 Tbs. rice vinegar
1 tsp. salt
1/3 tsp. white pepper

Chill well. Serve in chilled bowls. Garnish in each bowl of soup 1 tsp. salsa.

OLD FASHION POTATO SALAD

Makes about 12 cups

In large bowl combine:

2 qts. cooked diced potatoes
(be sure to salt the water that you cook the potatoes in)
6 hard boiled eggs, diced
3/4 cup chopped celery
1/2 cup chopped onion

In separate bowl mix together:

1 1/2 cups mayonnaise
1/4 cup yellow mustard
1 Tbs. Dijon country mustard
2 Tbs. cider vinegar
1/2 tsp. salt
1/2 tsp. pepper
2 Tbs. dill pickle juice
1/4 cup pickle relish
2 Tbs. sugar

Add to potato mixture, mix well and chill well before serving. Since it does have eggs in it, I recommend that you set it in a container of ice at picnics. It is eggs that make people sick if they set out too long and get warm.

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Morrison's Rogue River Lodge - 8500 Galice Rd. Merlin, OR 97532 (800) 826-1963 Fax (541) 476-4953

Morrison’s Rogue River Lodge Recipes

Morrison's Recipes

Morrison’s Rogue River Lodge
Recipes