Buckhorn Inn Breakfast Potatoes

½         Cup      Butter, melted

½         Cup      Flour

2          Cups    Heavy Cream

¼         Cup      Chicken Base

2          Cups    Sour Cream

1          Cup      Chopped onion

¼         Tsp      Black Pepper

2          Cups    Cheddar Cheese, Shredded

5-6       Lbs      Shredded Baking Potatoes

Corn Flakes

Preheat oven to 425F.  Melt butter and whisk in flour to make roux.  Heat heavy cream and then add chicken base.  Add roux to cream mixture and cook until thickened.  Whisk in chicken base and sour cream.   Stir in onions and pepper.  Put mixed cheese and potatoes in a cooking dish.  Pour cream mixture over and stir in.  Sprinkle lightly with corn flakes.  Bake for about 30 minutes or until internal temperature is 160F. 

Alternatively:  Portion out in smaller serving dishes.  Sprinkle with corn flakes.  Put smaller dishes on baking sheet and bake at same temperature for about 10 minutes.

That Chocolate Cake

Serves 8 to 10 

In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally.  Reduce the heat and simmer for 6 minutes.  Add the chocolate and butter and stir until melted.  Pour into a bowl and stir in the vanilla. Let the frosting cool, whisking gently from time to time.  Don’t overwhip or you’ll create air bubbles.

 Preheat oven to 350F.  Lightly butter the bottom of two 9-inch round cake pans.  Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans.  Combine the sugar, flour, cocoa, salt, baking powder, and baking soda and mix on low speed.  Mix in the eggs, oil and milk.  Increase the speed to medium and beat for 2 minutes.  Reduce the speed to low and mix in the water.  The batter will be soupy.

Divide the batter evenly between the cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and cool on a cooling rack for 5 minutes and then turn the layers out onto the rack and cool completely. 

 Frosting the Cake:  When the cakes have cooled, check the frosting.  It should have the consistency of mayonnaise.  If it is still too thin, allow it to cool longer.

Apple Cinnamon Coffeecake

Preheat oven to 375F.  In a food processor, puree the apples with a little buttermilk.  In a mixing bowl combine sugars, oil buttermilk, eggs, vanilla, molasses, apples and cinnamon.  Add the flour and walnuts and mix.  Place in a greased 13×9 pan.  Top with the streusel and bake about 40 minutes or until a toothpick comes out clean.

In a food processor, combine first 4 ingredients.  Add butter a little at a time until the topping comes together slightly.

Chicken Posole

Bring chicken stock to boil. Add chicken breasts and simmer until cooked through—about 15 minutes. Transfer chicken to a plate. Reserve poaching liquid.  (If you don’t have 3 cups remaining, add more chicken stock.)  Shred the chicken and set aside.

Remove and discard husks from the tomatillos. Rinse and coarsely chop. Put tomatillos in a large bowl and add onion, cilantro, garlic and jalapeño. In a food processor, process half of this mixture with ½ cup water until chunky. Repeat with remaining half of mixture and another ½ cup water.

Place the tomatillo mixture in a large, deep-sided pot. Add the reserved chicken poaching liquid, shredded chicken, hominy and oregano. Simmer and cook until all ingredients are just heated through—2-3 minutes. Taste soup and season with salt as needed.

To serve ladle soup in 6-8 soup bowls and add garnishes.