Recipes
The smell of fresh lilacs is one of the great treats of spring and now that they are starting to fade, why not use those blossoms to make lilac syrup?...
As a kid who grew up in a small south Texas town on the Gulf Coast, I can’t claim to have a rich family history of homemade pizza from my...
by Ginger Graham It’s almost Mother’s Day. And this year, as in many past, it is also my mom’s birthday. She’s been gone for eighteen years… but she is with me...
by Chef Deb Traylor Ever since we began, we’ve worked to make sure menu items always include an element of nostalgia, and hopefully, a bit of surprise. At this point...
by Chef Deb Traylor When we filmed this video earlier this year, I was still over the moon from trip to London, where I’d met up with friends and meandered...
Actually, these delicious no-bake chocolate oatmeal Cow Pie cookies are fun and easy for cows, calves and kids of all ages to whip up! Cow Pies 2 cups sugar 1/2...
What’s the secret to the Café’s mouthwatering French Toast? Creamy buttermilk, a hint of orange and lots of salted caramel sauce! Buttermilk Brioche French Toast Whisk together powdered sugar, cinnamon,...
This recipe is for die-hard chocoholics… so simple, it’s really hard to believe it only has two ingredients: chocolate and water! You may have heard water and chocolate don’t mix,...
This tangy delight is usually available in our pastry case during the winter months, or you can give it a try at home! Passionfruit Meringue Pie Sprinkle gelatin over water...
One of the most popular starters we’ve had on the menu up in The Cache, our Beef & Blue Cheese Tart, makes the most of juicy Colorado beef. A puff...
Our Café bartenders came up with this delicious libation. They even make our housemade bitters and Apple-Bourbon simple syrup! Apple Pie Manhattan Add all ingredients to a stirring glass with...
For our version of Sweet Potato Pie we added browned butter (my favorite fall flavor) as well as Frangelico, which brings nutty flavor and highlights the browned butter and crunchy...
Cheeseboard Tips and Tricks from the Ginger and Baker Teaching Kitchen The holiday cheeseboard is an excellent way to involve your guests in the meal without having to share your...
Just outside of Fort Collins, there’s a small sign in front of an old farmstead that reads Hazel Dell Mushrooms. While it may appear unassuming, this farm grows 4-5,000 pounds...
from Rodrigo Paredes, Former Café Chef For the holidays, my family and I enjoy the traditional chile en nogada. Chile en nogada’s history is surrounded by mystery, and each town...
A Teaching Kitchen favorite and one of our most requested recipes! Pasta Dough Sage Pesto Ravioli Filling Brown Butter Sauce Combine all pasta ingredients together. Knead dough, wrap tightly, refrigerate...
Fresh roasted pumpkin, chopped ginger and rich autumn spices come together in a delicious cake that’s perfect for fall entertaining! Pumpkin Bundt Cake Combine flour, baking powder, baking soda, salt,...
I am a self-professed “food pusher.” Early in my career, I used to volunteer at my local farmer’s market in Longmont, Colorado. Every Saturday, I would walk up and...
Join Ginger as she takes us on a tour of Ginger and Baker’s bee hives! Ginger has been beekeeping for more than 10 years and her hives provide honey and...