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Welcome to The Hideout

The Hideout Lodge & Guest Ranch is an all inclusive working cattle, riding, fly-fishing and adventure guest ranch in Shell, WY (east of Cody and Yellowstone National Park). Families, adults and single travelers from around the world return to The Hideout each year for a world-class riding,
working cattle and adventure guest ranch experience on our 300,000 acre ranch. In addition to riding, working cattle and fly-fishing, we offer an array of non-riding activities and adventures such as trapshooting, canoeing, hiking, biking, 4x4 tours, etc.

Limited to approximately 25 guests per week, we are committed to the highest standards of culinary experience, lodging, staff (we speak 4 languages,) horses and personal, almost customized attention.

From the Hideout Kitchen to Yours!

The Hideout Blog

When we posted a quick photo of this beautiful dessert to The Hideout Facebook Page on Tuesday, we had lots of recipe requests! After some kind words to the kitchen, the ladies have passed their knowledge on to the rest of us… enjoy!

Apple Berry Cobbler from the Hideout


Fruit Layer

2 lb. total Blueberries, Raspberries, and apple mixed

(I used about 1 1/2 apples, peeled and chopped)

14 oz. Juice from berries, or water

9 oz. Granulated sugar

2.25 oz. Cornstarch

Nutmeg, Cinnamon, Allspice, Ginger to taste

1 oz. lemon juice

1. Place 3/4 of water or juice in saucepan and add the granulated sugar.

2. Boil the mixture.

3. Make a slurry by placing the cornstarch in a bowl and added the remaining 1/4 of liquid while

whisking as well as spices and lemon juice.

4. When sugar/water mixutre begins to boil, slowly add the slurry, whicking constantly. Return to

boil.

5. Cook until the mixture is thickened and translucent, approximately one minute.

5. Remove from heat and fold in the berries.

6. Place berries in bottom of casserole or individual ramekins.

Buttermilk Biscuit

1 egg

13.2 oz. Buttermilk

20 oz. All-purpose flour

1.2 oz. Baking Powder

1.5 oz. Sugar, granulated

Dash of Cinnamon

pinch salt

4.5 oz. Butter

1. Whisk egg and buttermilk together in a small bowl. Place in refrigerator until needed.

2. Sift together dry ingredients.

3. Cut or flake the butter into dry mixture, most of the butter should be in large flakes or shards.

4. Add the egg/buttermilk all at once and mix by hand or on first speed of a mixer until just

incorporated.

5. Cover with plastic wrap and refrigerate for about 10 minutes.

6. Turn out onto floured surface and knead until the dough just comes together. Do not overmix.

7. Roll out to thickness of 1″

8. Fold one side towards center and pat down. Repeat with other 3 sides, rotating dough 90

degrees.

9. Roll dough out into even thickness of 1/2″

10. Cut into desired shape/size.

11. Allow to rest for 20-30 minutes.

12. Place individual biscuits on top of fruit filling.

13. Egg wash and sprinkle with coarse sugar.

14. Bake 350 for about 20-30 minutes or until biscuits rise and are golden brown.

Makes about 10-12 individual ramekins

If you don’t have a scale to measure ingredients, gourmetsleuth.com is a great resource for

converting ingredients.

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Posted in The Hideout News