RECIPE SELECTION
Recipes made for slow mornings and shared tables. Simple ingredients, thoughtful preparation, and comforting results. Inspired by the flavors and traditions of the Pacific Northwest.
Welcome to Lodge Culture - let the delightful aromas and flavors remind us of what truly matters. Let’s pause, connect, and savor and old-fashioned stack of pancakes of waffles together.
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1 cup Snoqualmie Falls Lodge Oatmeal
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup 1 stick chilled butter, cut in pieces
- 1 cup regular or reduced fat sour cream
- 2 eggs
- 1 tsp vanilla
- 1/2 cup apricot preserves
- Powdered sugar optional
INSTRUCTIONS
Preheat oven to 350°F. Lightly grease a 9-inch round cake pan.
In a medium bowl, stir together flour, oatmeal, sugar, cinnamon, nutmeg, baking powder and baking soda. Cut in butter with a pastry blender or fork until mixture is crumbly. Remove 1 1/2 cups of the oat mixture and set aside for topping.
In a small bowl, stir together sour cream, eggs and vanilla. Add sour cream mixture to remaining oat mixture and stir until well blended. Spread batter into prepared cake pan. Spoon apricot preserves evenly over batter. Sprinkle reserved oat topping over preserves.
Bake 50-55 minutes or until toothpick inserted into center comes out clean. Serve warm, sprinkled with powdered sugar, if desired.
OATMEAL RECIPES
ADDITIONAL RECIPES
INGREDIENTS
- 2 1/2 cups Snoqualmie Falls Lodge Oatmeal
- 1/2 cup bran
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/3 cup butter or margarine melted
- 2 tsp cinnamon
- 1 tsp vanilla
- 1 cup slivered almonds
- 1 cup raisins or mixed dried fruit chopped
- 1 cup sweetened flaked coconut
- 1 cup chocolate chips
INSTRUCTIONS
Place oats, bran, honey, brown sugar, butter or margarine, cinnamon and vanilla in a large bowl. Mix until well blended. Spread onto ungreased cookie sheet. Bake at 300°F 30 minutes.
Pour 1/4 cup batter for each pancake onto preheated griddle.
Notes
- Store in an airtight container at room temperature.
OATMEAL RECIPES
ADDITIONAL RECIPES
INGREDIENTS
- 1 cup 2 sticks butter, softened
- 1 cup packed brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 2 cups all-purpose flour
- 1 tbsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 cups Snoqualmie Falls Lodge Oatmeal
- 1 cup raisins optional
INSTRUCTIONS
Preheat oven to 350°F.
Using an electric mixer, cream together butter, sugars, eggs and vanilla on low speed until smooth. Stir in flour, cinnamon, baking soda, baking powder and salt until blended. Add oatmeal and raisins and continue to stir until blended. Drop by heaping tablespoons onto ungreased baking sheet.
Bake for 8-10 minutes.
Notes
- Makes 4½ dozen cookies.
OATMEAL RECIPES
ADDITIONAL RECIPES
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking powder
- 1/2 cup 1 stick butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 1 egg
- 3/4 cup Snoqualmie Falls Lodge Oatmeal
- 1/2 cup butterscotch chips
- 1/2 cup chopped walnuts
INSTRUCTIONS
Preheat oven to 350°F.
Lightly grease a 13x9x2-inch pan. In a medium bowl, stir together flour, cinnamon, nutmeg and baking powder; set aside.
In a separate bowl, cream together butter, brown sugar and sugar until light and fluffy. Add egg and beat on low speed until blended. Add reserved dry ingredients and continue to beat on low speed until well blended.
Fold in oatmeal, butterscotch chips and walnuts. Spread dough into prepared pan and bake 20-25 minutes or until light brown. (Do not over bake.)
Cool before cutting.
Notes
- Makes 24, 2-inch servings.
OATMEAL RECIPES
ADDITIONAL RECIPES
Peanut Butter & Chocolate Oatmeal Cookies
INGREDIENTS
- 1 1/2 cups peanut butter
- 1 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup 1 stick butter, softened
- 2 tsp vanilla
- 2 tsp baking soda
- 3 eggs
- 4 cups Snoqualmie Falls Lodge Oatmeal
- 1 cup chocolate chips
INSTRUCTIONS
Preheat oven to 325°F.
Using an electric mixer, cream together peanut butter, sugars, butter, vanilla and baking soda on low speed until smooth. Add eggs and continue to beat mixture until blended. Stir in oatmeal and chocolate chips until blended. (Dough will be stiff. No liquid is necessary.)
Drop by rounded tablespoons onto ungreased baking sheet. Bake for 8-12 minutes.
Notes
- Makes 5 dozen cookies.