Save Room for DESSERT: more classic Woodloch recipes!
We hate to do this right after so many of you have faithfully stuck to your New Year’s resolutions and diets but hey… it’s OK to break the rules every once in a while. We won’t tell.
It’s an interesting time in the Woodloch calendar. Spring is on the horizon, yet we know that Mother Nature has a habit of letting Winter stick around throughout March. So alas, despite our wishful thinking, many of us are going to be confined to our homes for at least a couple more times before we can honestly say it’s SPRING.
Not the worst problem in the world.
In case you haven’t visited yet, our guests will tell you that Woodloch is pretty famous for some of their baked goodies and desserts (like we said- you’re on vacation, you can spoil yourself if you’re in a different zip code.) So, we thought we’d crack open “the vault” and share just a few of their more acclaimed recipes! We apologize- our delicious crumb cake recipe will remain confidential forever and ever.
Ahh, yes. A delicious breakfast treat that can also be enjoyed during brunch, lunch, dinner (which I cal “Brinner”) and dessert. Before you begin, you will need a griddle set to 325°, Pam spray, a measuring cup, mixing bowl, spatula and ladle.
1 1/2 cup milk
4 large eggs
1 1/2 tsp vanilla
1 1/3 cups flour
½ cup sugar
1 tsp salt
In a mixing bowl, crack four eggs, and beat the eggs well. Next add sugar, salt, flour, and vanilla, and mix until smooth. Add milk slowly as you mix the batter. Set the mixture close to your griddle, and spray your griddle with Pam. Spread your batter onto your griddle with a small ladle into an oval shape. Cook on each side
for 30 seconds. Woodloch puts butter in the middle and rolls them up- this is a delicious but optional step! This recipe makes about 12 pancakes, depending on the size- add a scoop of ice cream to the side for true bliss.
Chocolate Chunk Skillet Cookie
Woodloch is just about world-famous for their cookies. We offer quite a variety here, but the fan favorite seems to be the traditional chocolate chip! And the only thing better than a freshly baked cookie is a BIG freshly baked cookie topped off with some ice cream.
1/2 cup (1 stick) unsalted butter
1/2 cup dark brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups chocolate chunks
1. Preheat oven to 350°F.
2. In a cast iron skillet, melt the butter over low heat. Once the butter is melted, turn off the burner.
3. Stir in the sugars until well combined. Add the vanilla and egg and beat in until egg is completely incorporated. Stir in the flour, baking soda and salt. Gently fold in 1 cup of the chocolate chunks. Spread the dough evenly to cover the bottom of the skillet. Sprinkle with remaining 1/2 cup chocolate chunks.
4. Bake for 20-25 minutes or until cookie just starts to crisp and brown on top. Serves 6 people. Eat up!
Coffee. Chocolate. Ice cream. Just a straight up winner, and always a welcome sight at the end of your Woodloch supper!
1 qt. coffee ice cream, softened
1 c. hot fudge topping
Carefully spread ice cream into pie crust (recipe below). Cover with fudge topping and freeze. Serve frozen with whipped cream and sliced toasted almonds.
Chocolate Cookie Pie Crust:
1 1/3 c. chocolate cookie crumbs and butter. Pat gently into pie pan and bake at 350 degrees. Cool and enjoy!