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Crumb Cake Recipe

WOODLOCH’S FAMOUS CRUMB CAKE

The closest recipe we can get you to the coveted breakfast dessert you’ve come to know and love from Woodloch

WOODLOCH’S WORLD-FAMOUS FRENCH CRUMB CAKE

Crumb Ingredients:

  • 1 2/3 cup granulated sugar
  • 4 oz. butter
  • ½ tsp salt
  • 4 tsp. cinnamon powder
  • ½ c. shortening
  • ½ c. brown sugar
  • 1/3 tsp vanilla
  • 2 ½ c. flour

Cake Ingredients: 

  • 1/2 cup butter
  • 1 cup sugar
  • 2 large eggs
  • 3⁄4 cup milk
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla

Directions:

Preheat the oven to 375 degrees Fahrenheit.

Grease a 9 inch by 13 inch cake pan and set aside.

First let’s make the crumb topping.

Measure into a mixing bowl the butter, salt, granulated sugar, cinnamon, shortening, brown sugar, vanilla. Cream those ingredients together and then add the flour. Mix until the flour is incorporated. Set the crumb aside.

Next let’s make the cake part of the crumb cake.

In a mixing bowl cream together the butter and sugar. Add eggs, milk, and vanilla to the creamed ingredients. Scrape the mixing bowl and mix again until the ingredients are combined.

Add the flour and baking powder to the mixing bowl and mix until combined. Scrape the mixing bowl and mix again until the batter is smooth.

Spread the batter in an even layer into the 9 inch by 13 inch cake pan.

Cover the top of the batter with approximately 1 inch of crumb, covering the batter evenly.

Bake for 40 minutes at 375 degrees Fahrenheit. Insert a toothpick in the center of the cake. If it comes out clean the cake is done. Add additional baking time if necessary.

Cool the crumb cake. Dust the top of the cooled crumb cake with powdered sugar.

STAY ON A MEAL PLAN AND TASTE OUR CRUMB CAKE DAILY

Prime Rib

WLPFamily Newsletter

 The newsletter will feature some fun tips, interesting content, and a few Woodloch related tidbits, all revolving around the importance of family. Family, in all its forms.

It may be arguable, but prime rib is the highlight of dining on Theme Night at Woodloch. Indulging in a little rare red meat while you’re on vacation is a treat. But sometimes you want to have a little staycation. Well, we’re willing to share our delicious recipe to make your own prime rib roast at home. You can practically smell the rosemary and thyme roasting in your oven at home already, right?

Prime Rib with Rosemary and Thyme

  • 1 rib eye (boneless)
  • EVOO
  • 1/4 cup multi colored peppercorn, crushed
  • 2 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • 1/2 cup salt
  • 1/2 cup garlic, minced

Preheat the oven 500 f. Let prime rib come to room temperature naturally. Heat oil in a large skillet over high heat. Sear until approximately 3 minutes on each side.

Mix dry ingredients with olive oil to create a paste. Rub prime rib and roast for 20-25 minutes, then reduce heat to 275 f. Bake until 125 f on a meat thermometer for medium-rare, about 20-25 minutes. Remove from oven and let rest for 10 minutes before slicing. Serve immediately. Suggested sides include potatoes or other root vegetables and greens such as asparagus, roasted brussel sprouts, or broccoli florets.

Wine pairing: Cabernet Sauvignon or Riesling

DINING AT WOODLOCH
Prime rib roast with rosemary from Woodloch

Spiced Cider for the Whole Family

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Spiced Cider for the Whole Family

Make a pot for the whole family – Then add a splash of your favorite spiced liquor to make a boozy batch for the adults.

cinnamon sticks, oranges, cloves, ingredients for hot apple cider.

A minimal guilt treat for those chilly autumn evenings. Add a fire pit and s’mores for a whole evening!

Ingredients Makes 12 servings

  • Pinch of nutmeg
  • 1 tsp whole cloves
  • 4 star anise
  • 6 cinnamon sticks
  • 12 cups apple cider (If you have a local apple orchard or farmer’s market, check them out for the best apple cider)
  • Sliced apples
  • 2 cups of your favorite rum, brandy, or whiskey
  • Ideas for garnishes: sliced orange, sliced apples, cinnamon sticks whole cranberries, whipped cream, nutmeg, peppermint sticks, splash of Irish cream, sugar crystal sprinkles, caramel sauce, or mini marshmallows.

Instructions

  1. Add nutmeg, cloves, star anise, cinnamon sticks, apple cider, and sliced apples in a heavy bottomed, large pot.
  2. Heat on low heat for a minimum of 30 minutes.
  3. Skim the top of your cider with a mesh strainer if you wish to remove particles.
  4. Ladle virgin drinks (if any) into mugs and garnish if desired, or transfer half to another container for refills.
  5. Stir in the rum (or alcohol of choice) just prior to removing from heat.
  6. Ladle boozy drinks into a copper mug, stout glass stemware, or tin cup for an Instagram worthy look. A standard mug can be used for the rest of us.
  7. Alternatively, combine ALL the ingredients, virgin or boozy, into a slow cooker and leave on low for 4 hours before turning to your keep warm setting. The alcohol will stay as long as it’s cooked on low and a lid is used. No need to worry about burning it off.

A Taste of Woodloch: "Make That Bread!" | Woodloch Resort

Woodloch’s Blog

Keep up-to-date with all things Woodloch on our blog featuring exclusive recipes, heartwarming stories, lifestyle content, contests and more.

A Taste of Woodloch: “Make That Bread!”

We will go ahead an agree with Oprah Winfrey- we also LOVE BREAD.

We love it so much, in fact, that we have our own on-site bakery here! Every morning at 2 AM, our team arrives at The Inn at Woodloch, fires up our ovens and gets right down to baking up a storm! Muffins, cinnamon buns, cookies, our world famous crumb cake, and of course, all of our favorite breads are prepared in-house and delivered fresh to our dining room, ready to be enjoyed by our guests!

With such a wonderful response from our friends to our recent soup recipe blog, we thought it would only be appropriate to “serve” up some of our favorite bread recipes as well!

Raisin Bread

Ingredients:

  • 2 tsp. salt
  • 1 egg
  • 3/4 c. sugar
  • 2 c. skim milk
  • 1 c. raisins
  • 1/4 lb. shortening
  • 1 tsp. cardamon
  • 2 1/2 tsp. dry active yeast
  • 7 c. flour

Directions:

Heat ingredients except the flour to 120 degrees and put in bowl. Add 2 1/2 tsp. dry active yeast. Then add 7 cups white flour and mix until dough leaves side of bowl. Let rise until at least 1 1/2 times original size. Divide into 3 equal parts, then pound and form into loaf. Place in greased pans. Let rise one hour until double in size and bake in 350 degree oven for approximately 30 – 40 minutes until golden brown. Cool on wire rack. Yields 3 loaves.

ICING: Mix small amount of water and confectionary sugar to make a thick paste. When bread has cooled, paint top of loaf with icing and serve.

Rye Bread

Ingredients:

  • 1 egg
  • 1 3/4 tsp. salt
  • 1/3 c. sugar
  • 1 tbs. shortening
  • 3/4 c. milk
  • 5 tbs. caraway seed
  • 1 3/4 c. hot tap water (110 degrees)
  • 2 tbs. dry yeast
  • 4 c. white flour
  • 4 c. dark rye flour

Directions:

Place egg, salt, sugar, shortening and dry milk in a mixing bowl. Add hot water (not boiling) and mix on low speed. Add the yeast, followed by flour, adding flour until the dough is no longer sticky. Turn out on lightly floured surface and knead until smooth and elastic (about 5 minutes). Place in a greased bowl, cover and let rise until double in size. Punch down and divide into 3 parts, let rise for 10 minutes. Shape in loaves and place in greased bread pans. Cover and let them rise until double in size. Bake at 400 degrees about 30 – 35 minutes until golden brown. (Bottom of loaf will have a hollow sound when tapped.) Yields 3 loaves.

White Bread

Ingredients:

  • 1 egg
  • 2 tsp. salt
  • 1 tsp. shortening
  • 1/2 c. sugar
  • 2 c. hot water
  • 1 c. powdered milk
  • 1 package of yeast
  • 7 c. white flour

Directions:

Place egg, salt, sugar, shortening and dry milk in a mixing bowl. Add hot water (not boiling) and mix on low speed. Add the yeast, followed by the flour, adding flour until the dough is no longer sticky. Turn out on lightly floured surface and knead until smooth and elastic (5 minutes). Place in a greased bowl, cover and let rise until double in size. Punch down and divide into 3 parts, let rise for 10 minutes. Shape in loaves and place in greased bread pans. Cover and let them rise until double in size. Bake at 400 degrees for 30 – 35 minutes, until golden brown. (Bottom of loaf will have hollow sound when tapped). Yields 3 loaves.

Chocolate Chip Pumpkin Bread

Ingredients:

  • 3 c. all-purpose flour
  • 2 tsp. ground cinnamon
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 4 eggs
  • 2 c. sugar
  • 2 c. cooked or canned pumpkin
  • 1 3/4 c. vegetable oil
  • 1 1/2 c. semi-sweet chocolate chips

Directions:

In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into two greased 8 inch x 4 inch x 2 inch loaf pans. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yields 2 loaves.

Let us know if you give one of these recipes a try by taking a photo and tagging us on social media with the hashtag #ATasteOfWoodloch!

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A Taste of Woodloch: "Soup Season!" | Woodloch Resort

Woodloch’s Blog

Keep up-to-date with all things Woodloch on our blog featuring exclusive recipes, heartwarming stories, lifestyle content, contests and more.

A Taste of Woodloch: “Soup Season”

Soup’s on! 

The seasons are once again changing.

While no doubt, many of us will be missing the warm sunshine of the summertime, think about all of the great things that come along with fall. As temperatures cool, it’s a perfect time to get outdoors, see the sights, maybe explore foliage rich scenery and take that obligatory trip with the kiddies and friends to your local pumpkin patch.

It’s even a great season to be a homebody. There’s something to be said about looking outside on a blustery day, deciding that the day would best be spent in the coziness of your home, and hunkering down in the comfort your own kitchen to cook up some goodies to warm up the soul.

Though our Woodloch Cookbook is chock-full of oh-so-many recipes guaranteed to delight during the autumn days, we have a special preference towards one food in particular as we coast through the season: we love our SOUPS! It’s true- nothing hits the spot more on a cool autumn day than a warm bowl of our favorite soups, bisques, chowders and more!

With so many great recipes coming our way through the years from all of our properties, we thought it would be fun to share just a select few of our favorites… bon appétit!

Italian Wedding Soup

Ingredients

  • 1 gal. chicken broth (well seasoned)
  • 1 c. cornstarch
  • 1 c. cold water
  • 1 10 oz. box frozen spinach thawed
  • 1 lb. ditiline pasta
  • 1 lb. mini meatballs

Thicken broth with cornstarch and water. Bring broth to boil after starch is in broth. Add thawed spinach, pasta, and mini meatballs to broth. Cook pasta according to box directions.

Woodloch Resort

Butternut Squash Soup with Spiced Popcorn

Ingredients

  • 2-3 butternut squash, peeled and chopped
  • 1 Spanish onion, chopped
  • 2-3 apples, peeled, seeded and chopped
  • 1 knob of celery root, peeled and chopped
  • 2 tbsp. blended oil
  • Salt and pepper
  • ½ cup brown sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 1 tsp. fresh thyme and sage
  • ½ cup buttermilk
  • 2 quarts of vegetable stock
  • 1 container of soy milk
  • 2 tbsp. maple syrup
  • 1 quart of popped popcorn (spiced with cinnamon, nutmeg and maple sugar)

Directions

Sauté first four ingredients in vegetable oil for 5-10 minutes. Add salt, pepper, cinnamon, nutmeg, brown sugar, thyme and sage. Add buttermilk, vegetable stock, soy milk and maple syrup and simmer until squash is tender. Blend until smooth and top off with spiced popcorn as garnish.

The Lodge at Woodloch: A Destination Spa

WL’s Country Store Chili

Ingredients

  • 2 Tbsp. EVOO
  • 1 pound ground beef or turkey
  • 1 red onion
  • 3 cloves garlic, chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 summer squash, chopped
  • 2 chiles, seeded and chopped
  • 1 Tbsp. paprika
  • 1-12 oz. bottle beer
  • 1-28 oz. can diced tomatoes
  • 2 Tbsp. fresh thyme chopped
  • Zested peel and juice of 1 lime
  • 4 scallions, thinly sliced
  • 1 cup shredded smoked gouda

Directions

In a large pot heat EVOO over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 min. Stir in onion, garlic, zucchini, squash, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 min.

Stir in the beer and cook until reduced slightly, about 2 min. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top with scallions and cheese.

Potato Ramp Soup

Ingredients

  • 3 wild leeks, white parts only
  • 1 onion, chopped
  • 2 tablespoons extra virgin olive oil
  • 6 medium potatoes, peeled and sliced thinly
  • 1 head cauliflower, chopped
  • 2 cloves garlic, roasted
  • 3 tablespoons vegetable stock (organic Better Than Bouillon recommended)
  • 1 teaspoon salt
  • 4 quarts rice milk ¼ teaspoon white pepper

Directions

Add oil to a large saucepan over low heat, then stir in the leeks, onions, cauliflower and garlic. Sauté at a very low temperature, stirring occasionally until slightly soft. Add the rice milk, potatoes and salt. Bring to a simmer, then cover and simmer for forty minutes. Purée, then press through a sieve to get a very fine texture. Garnish with chopped ramp greens.

Sauté first four ingredients in vegetable oil for 5-10 minutes. Add salt, pepper, cinnamon, nutmeg, brown sugar, thyme and sage. Add buttermilk, vegetable stock, soy milk and maple syrup and simmer until squash is tender. Blend until smooth and top off with spiced popcorn as garnish.

The Lodge at Woodloch: A Destination Spa

Filed Under: fall, food, Holiday Cooking, Holidays at Home, Recipes Tagged With: ,

Berry Breakfast Smoothie Bowl | Woodloch Resort

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Woodloch At Home: The Berry Breakfast Smoothie Bowl

Make Mom something special this Mother’s Day, or use the recipe throughout the year for a sweet and nutritious breakfast.

(recipe for 2 people)

Blend together:

  • 1 cup Greek vanilla yogurt
  • 1.5 cup blueberries
  • 1.5 cup raspberries
  • 1/2 cup beets (recommended: cooked)
  • 1 tbsp honey
  • Juice from one small lemon

Pour into wide rimmed bowl and garnish with:

  • Chia seed (Alternate hemp seed or flax seed)
  • Mango
  • Blueberries
  • Strawberries
  • Sliced bananas
  • Optional: Toasted shredded coconut, granola.

Shake things up – Use whichever kind of berries you like.

Let us know if you give one of these recipes a try by taking a photo and tagging us on social media with the hashtag #ATasteOfWoodloch or #WoodlochAtHome

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