Taku Glacier Lodge Coleslaw Recipes

TAKU GLACIER LODGE HERB BISCUITS

Steps:

• Preheat oven to 450 degrees.
• Place all ingredients except butter and water in a mixing bowl; cut butter into mix so pieces are no smaller than a peanut.
• Make a well and add cold water; work enough to make a slightly sticky dough.
• Place dough on floured board; fold, turn it over and fold again. Do this about 8 times. You may need to add a little flour between folds if the dough is to sticky.
• Pat into a square about 1-inch thick; cut into square biscuits or use a round biscuit cutter.
• Place on an ungreased cookie sheet and bake for 25-30 minutes.
• Serve hot!

TAKU GLACIER LODGE SALMON BASTE

Steps:

• In a medium saucepan melt butter over medium heat.
• Stir in brown sugar until dissolved.
• Add lemon juice and wine.
• Stir and heat through, about 5 minutes.
• Place filets in a well greased grill basket; grill on an uncovered grill directly over medium coals (they used alderwood) for 4-6 minutes per 1/2-inch thickness, or until fish flakes when tested with a fork.
• Turn often, basting with each turn.

TAKU GLACIER LODGE GINGER COOKIES

Steps:

• Space oven racks evenly; preheat oven to 350 degrees.
• Cream butter and sugars together until fluffy.
• Beat in eggs and molasses.
• Mix flour, baking soda, spices and salt; add to above, just until blended.
• Using a small ice cream scoop, form walnut sized dough and dip into raw sugar; place on ungreased cookie sheet with sugar side up.
• Bake 10-12 minutes for softer cookies, longer for crispier cookies; cookies will crack on top.
• Excellent served warm!

TAKU GLACIER LODGE PIONEER COMPOTE

Steps:

• Place all of the ingredients into a pot.
• Fill with water just so you can see the water level.
• Cook on low heat about 20-minutes.
• NOTE: May need to add more water if applies do not plump up enough.
• Serve hot or cold.

TAKU GLACIER LODGE COLESLAW

Steps:

• Mix all ingredients together.
• Stir until creamy.
• Add dressing to your liking just before serving.