Ranch House Inn

Mexican Wedding Cakes

Kailey Lampert — Tue, 06 Sep 2011 23:13:21 +0000

This is one of my favorite simple traditional cookies recipes!

1 C. butter, room temperature

¼ C. powdered sugar

2 t. vanilla extract

2 C. unbleached flour

½ t. cinnamon

½ t. salt

1 and 1/2 C. finely chopped toasted pecans

1 and 1/2 C. powdered sugar for rolling and dusting

Cream butter and ¼ C. powdered sugar until light and fluffy. Beat in vanilla. Sift together flour, cinnamon and salt. Beat into butter mixture until just blended. Add the nuts and mix until evenly distributed. Press dough into a ball, flatten and chill 45-60 minutes.

Preheat oven to 350. Form dough into 1 inch balls and place an inch apart on parchment lined baking sheets. Bake for 16-18 minutes until set and golden brown on the bottom. Allow to rest on baking sheet for just 5 minutes. (If cookies cool too much put back in the oven for a couple of minutes to reheat.) Roll while warm to coat in powdered sugar and cool on wire racks. When cooled dust again with powdered sugar.

Makes about 3 dozen. Enjoy!

Simply Sublime Shortbread

Kailey Lampert — Tue, 02 Aug 2011 23:39:54 +0000

Sometimes simple is simply the best! I have added everything from sesame oil and seeds to fresh rosemary and orange zest to this shortbread, but sometimes this unadorned basic recipe is all you need!

Cream 2 sticks room temperature butter with 1/2 cup white sugar until light and fluffy. Beat in 1 teaspoon pure vanilla extract. Gradually blend in about 2 cups unbleached flour until dough pulls together and is soft and smooth and no longer sticky. Form into a ball and cut in half. Pat each half into a buttered 9 inch pie pan until flat and even. With the tines of a fork score the edges all around. Bake at 350 degrees for about 30 minutes until golden. As soon as you remove the pans from the oven, cut each into 12 wedges and poke the decorative holes with fork tines. Allow to cool. Can be stored in pans tightly wrapped for a few days at room temperature.

You can experiment with adding different extracts, zests, spices and nuts for a variety of flavors and textures. Or not. Either way, enjoy the buttery crunchiness of this lovely traditional shortbread!

Summer Bounty ~ Red Fruits!

Kailey Lampert — Sat, 23 Jul 2011 18:58:21 +0000

Owls in our neighbor's waterfall

Kailey Lampert — Wed, 06 Jul 2011 01:54:48 +0000

Mother and Child

Kailey Lampert — Wed, 06 Jul 2011 01:53:18 +0000

The Baby

Kailey Lampert — Wed, 06 Jul 2011 01:51:55 +0000

Amazing Quail Egg!

Kailey Lampert — Tue, 28 Jun 2011 19:17:17 +0000

Apparently the egg is malleable enough that the hatchlings can peck a semi-circle and squeeze out without breaking the shell. This was dry and firm when I found it. We have not had nearly as many quail babies this year as last, but a couple families are passing through regularly. We had to give up the quail seed blocks because the javelina were devouring them in a matter of days!

Summer in Tucson!

Kailey Lampert — Tue, 21 Jun 2011 17:51:51 +0000

Sparkling salt water swimming pool…Cool shady porches…

Air conditioned splendor…

Tropical Fruit Smoothies and Ranch House Breakfast Chilequiles with Pumpkin Corn Muffins…Homemade Spicy Mexican Brownies with Prickly Pear Lemonade…

All this starting at $89 a night? It’s true, this is Summer in Tucson!

Breakfast Bokays

Kailey Lampert — Tue, 07 Jun 2011 00:27:37 +0000

These flowers were all picked on the property!

Latest Javelina sighting ~

Kailey Lampert — Tue, 07 Jun 2011 00:24:42 +0000