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Recipe Exchange

Epitomized by our own Gallatin Canyon Cookbook published several years ago, and now by our newer cookbook, we continue with the tradition of great cooks in Bridger Canyon. From the Cork 'n Fork gourmet club dinners, to yummy desserts each month at Bridger Canyon Women's Club and salad luncheons, to our Wednesday dinners for the Bridger Canyon Fire Department, to our annual picnic potluck -- we have a lot of good cooks here in Bridger Canyon!

This site has some new recipes you may want to try. Won't you share some of your favorites? It's easy to add them and we'd all have them handy when we need a new recipe.

Cork 'n Fork members: Such wonderful recipes are used - please share here! We can just add them to existing categories and note which party it's from in the title. There is also an Ethnic tab, which might be good to use.

Bon Appetit!

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Raspberry Rhubarb Cobbler

Ingredients:
  • 12 oz raspberries

  • 5 stalks rhubarb

  • 2 Tbsp Lavender Simple Syrup

  • 1 cup flour

  • 1 cup sugar

  • 1 tsp baking powder

  • 1 cup milk

  • ¼ cup butter, melted

  • ¼ cup Blood Orange EVOO

  • Vanilla Bean Sea Salt

  • Sugar and Spice Dipper

  • Blueberry Balsamic Glaze, for drizzling

Directions:

1.      Mix together raspberries, and rhubarb, and simple syrup.

2.      Sift together flour, sugar, and baking powder.

3.      In a separate bowl, mix together milk, butter, and EVOO.

4.      Combine wet and dry ingredients.

5.      Drizzle a Dutch oven with EVOO, then add fruit, and dollops of cake mixture.

6.      Bake at 350 for 45 minutes or until brown.

7.      Serve with Lemon or Lime Curd.

From the Kitchen of: Barb Phinney
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