Cooking By Taste

Special Features: This cookbook is a three ring binder type that you will be able to continue to add many more recipes to. Like one stop shopping I have all the helpful hints you will need to be a super star in the kitchen. Walk through your kitchen with our recipes in hand and gather your ingredients as Rachel Ray does every day. If you give me your email address I will continue to send you any new recipes we create at the lodge. Included with the cook book is a stand for easy viewing of our recipes. The stand stores right inside the binder for easy access.

Description: Life and cooking are both like a winding road that offers a new experience around each bend. In both cases you must take it with a grain of salt! In life and cooking most times it’s better to not rush threw it, but to take your time, add a pinch of care, put forth the effort and let it evolve. The result is an expression of yourself, your caring and your love that creates memorable moments to nourish the soul and memorable dishes to nourish your body! Terri and Frank run the Whitebird Summit Lodge and LocKey U Outfitters in north central Idaho. Whitebird Summit lodge offers whitewater rafting, horse trail rides, jet boat tours, hiking, fishing and winter activities out of the lodge. The lodge caters to families traveling into Idaho from all over the world and have collected many recipes and ideas. We also work in the back country and need easy homemade cooked meals for our hunting season with hungry men and women in camp. LocKey U Outfitters offers trophy big game hunting in North Idaho for elk, shiras moose, whitetail deer, spring and fall bear hunts and cougar hunting. Summer pack trips to the historic Gilmore Ranch all done by horse back in the remote wilderness.  In camp we cook on a wood stove from the late 1800's. These are real recipes for real families. Sweet tasting and lots of fun to share. Everyone will be asking you for the recipes that we have in our cook book. Frank has a special section on how to take care of big game animals harvested in the field. We have been asked by many of our guests to create this cook book so here it is.

Cost: $19.00
plus $4.00 S/H per book.

Idaho residents add 6% state and local sales tax to your order.

• 8 oz loaf of french bread - use day old
• 4 eggs beaten
• 1/3 cup half and half
• 2/3 cup orange juice
• 1/4 cup sugar
• orange zest
• 2 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/3 cup melted butter
• chopped pecans

Slice bread 1 inch thick and place close together in 13x9 pan. Beat eggs until blended and add milk, juice, sugar, vanilla, orange zest, cinnamon and nutmeg. Mix well. Pour mixture over bread, cover and refrigerate overnight. Remove pan from refrigerator 30 minutes before baking. Melt 1/3 cup butter and pour on large baking sheet. Place bread on baking sheet with space in between each piece of bread. Top bread with chopped pecans if you like. Bake in preheated 350 degree oven for 20 minutes. Serve right away with home made orange syrup. See my book for the syrup recipe.