The ambiance of the Old West is alive and well at Rancho de Los Caballeros in Wickenburg. With visitors from Germany, France and Japan visiting often, they can take home some of that Western charm with Tastes & Treasures II: A Storytelling Cookbook of Historic Arizona now available in the lobby. The book tells the history of the dude ranch on pages 96-101. 
Stop by when you are in the area to enjoy the history yourself. 
The old wood-covered photo albums are filled with memories of guests that have experienced horseback rides, campfires, BBQs and genuine Western hospitality.

Betsy Davis brings Berry Fruit Salad

Berry Fruit Salad with Mint Sugar pg 118, Tastes & Treasures is a refreshing easy summer salad. One of the wonderful recipes from Rancho de La Osa, Betsy made it for a Historical League meeting. This dude ranches has a lot more to offer than just horse back riding. The food served there is very good.

1/2 cup loosely packed fresh mint
6 tablespoons sugar
3 cups sliced strawberries
3 cups blackberries
3 cups blueberries

Pulse the mint and sugar in a food processor until finely ground. Sprinkle over the strawberries, blackberries and blueberries in a large bowl and toss gently to combine. Let stand for 5 minutes before serving.

Serves 8.

Lemon Bread Pudding

Cooking classes can be "hands on" at Rancho de la Osa dude ranch in Sasabe. Not only did I use the huge commercial mixer but donned latex gloves for the mixing of bread cubes and egg batter. We spooned them into individual ramekins to make a tangy, sweet dessert that looked like a muffin.
It was fascinating to watch tortillas being made. Experience is key to the production of these and nothing beats them warm and fresh off the grill.









Recipe from Rancho de la Osa cookbook page 80.
Lemon Bread Pudding
Ingredients
1 1/2 pounds croissants or brioche torn into one inch pieces
3 cups milk
3 cups heavy cream
2 tablespoons lemon zest
9 eggs, beaten
1 1/2 teaspoon vanilla
1 teaspoon salt
3 cups white sugar
3 oz fresh lemon juice

Directions
Scald milk and cream with lemon zest. Meanwhile, beat together the eggs, sugar, lemon juice, vanilla and salt. Temper hot cream into egg mix.
Toss with diced bread. Soak until liquid has absorbed, about one hour.
Preheat oven to 300 degrees.
Scoop mixture into a large ceramic baking dish (about 3 quart size).
Place dish into a pan filled with hot water to form a water bath.
Bake covered, 45 minutes.
Remove cover and raise heat to 350 degrees for 15 minutes to crisp the top. Cool slightly and cut bread, putting into squares. Serve hot with warm Lemon Sauce.
Note: We put them into individual ramikens.

Lemon Sauce
3 eggs
1/2 cup sugar
1/2 cup fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoons melted butter
Beat together eggs and sugar. Add lemon juice and zest, then add melted butter. Cook all together over a double boiler till thickened. If sauce gets too thick, whisk in a little water to thin it to pouring consistency.