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From the Woodloch Cookbook: Recipes to warm your Winter!

Check Out Woodloch's Newest Blog!


~shared by J. Ranner

It seems like just yesterday the autumn foliage was glimmering in brilliant shades of amber, fire red and golden yellow and I all I kept hearing about was how excited everyone was for "Pumpkin Latte Season" at their neighborhood Starbucks.

And now, times have changed.

Today, I am working from home as last night's snowfall has made a mess of our local country roads. Sleigh riding was great fun as a kid- not so much in a vehicle as an adult. Which makes me reminisce of the snow days of old. How I have missed them!

When I wasn’t working on a school project that I had most certainly banked on completing due to a snow day, I used to love spending hours outside sledding around. When it got too cold I’d fire up my loyal Super Nintendo. And slowly but steadily I’d find ways to drive my mom insane. And the best way to deal with all the added stress? Therapeutic cooking.

I don’t believe my mom is alone. I think cooking works as a nice release for many that are stressed out- and it also doubles as an enjoyable activity in itself. So back by popular demand (and with the recipes YOU asked for!) please enjoy these wintry recipes to help warm up your season!

Woodloch Pines Chicken Soup
(just in case you happen to catch cold!)


• 1 ½ quarts chicken stock
• 6 chicken bouillon cubes
• 5 tbs. rice
• ¼ cup butter
• 7 tbs. flour
• 2 c. cooked chicken, cut up
• 2 tbs. chopped parsley

Cook rice, set aside. Bring chicken stock and bouillon cube to boil; reduce heat to low. Heat butter in small pan; stir in flour until smooth. Stir mixture into hot soup until desired consistency is achieved. Add cooked rice and cut-up chicken. Garnish with chopped parsley.

Woodloch’s Famous Chili
(just in time for Super Bowl Sunday!)

family resorts, poconos golfINGREDIENTS:

• 2 tbs. lard / bacon fat
• 3 lbs. lean beef chuck, cut into ½ in cubes
• 2 onions, coarse chopped (1 ½ cups)
• 6 tbs. pure ground hot chili
• 3 tbs. cumin
• 2 tbs. pure ground mild chili
• 1 ½ tsp. minced garlic
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• Water
• 1 ½ c. beef broth
• 3 mild or hot green chilis
• 1 large chopped tomato
• 1 tbs. crushed chili Caribe or red pepper flakes, to taste
• 1 tsp. dried oregano, soaked in ¼ cup warm beer
• 1 tbs. cider vinegar
• 1 tbs. tortilla flour or cornmeal

Melt lard / fat in large Dutch oven or heavy pot. Add meat in 2 batches if necessary & cook on all sides until it loses its pink color. Add onions, ground hot chili, cumin, ground mild chili, garlic, salt and black pepper. Add water to barely cover the meat, bring to a boil, reduce heat and simmer uncovered 1 to 1 ½ hours until meat is almost tender, adding more water if needed. Add 1 cup of beef broth to the chopped chilis, tomatoes, chili Caribe, oregano-beer mixture & vinegar. Simmer uncovered for 30 minutes, stirring often. Stir tortilla flour into remaining ½ cup beef broth, then stir into chili & simmer 15-20 minutes until meat is very tender and sauce is red-brown.

spa resort, meetings
Woodloch’s Streusel Cake
(Great for breakfast, dessert… and any other time of the day.)

• 4 oz. butter
• ½ tsp salt
• 1 2/3 cup granulated sugar
• 4 tsp. cinnamon powder
• ½ c. shortening
• ½ c. brown sugar
• 1/3 tsp vanilla
• 5 ½ c. flour

INSTRUCTIONS: Mix all ingredients except flour together until creamy. Add the flour then mix again. Mixture will become crumbly.

• 1 2/3 c. sugar
• 6 oz. butter
• ½ tsp. salt

• 5 lg. eggs
• 1 1/3 c. milk
• Vanilla to taste
• 3 ½ c. cake flour
• 1 tbs. baking powder

INSTRUCTIONS: Place butter and sugar in a bowl and beat until creamy. Add eggs, vanilla and milk and mix. Add remaining ingredients and continue mixing until smooth. Add half of the batter to your 9” x 13” cake pan. Sprinkle lightly with the crumbs. Using measuring cup, pour remaining batter over the crumbs. Top cake with more streusel crumbs before baking. Place in oven at 375 degrees and bake for 35 minutes. After baking, let cool before cutting into 2 inch squares and serving.




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Holiday Recipes from the Woodloch Cookbook!

Check Out Woodloch's Newest Blog!

girlfriend getaways, golf resorts

~Shared by J. Ranner

Busy sidewalks, busy sidewalks (dressed in holiday style) are a reminder that the holidays are looming closer and closer with every waking minute. The air is filled with jingle bells, holiday cheer and of course, the smells of delicous holiday goodies permeating our senses, bracing us all for the inevitable weight that we will gain from consumption of said treats.

So, with that in mind, we've opened the Woodloch vault and cookbooks to share with you some of our favorite holiday recipes so you can, in turn, share them with those you love!

ITALIAN WEDDING SOUP (not necessarily holiday related- but it's a guest favorite!)

  • 1 gal. well seasoned chicken broth
  • 1 c. cornstarch
  • 1 c. cold water
  • 10 oz. frozen spinach, thawed
  • 1 lb. ditiline pasta
  • 1 lb. mini meatballs

Thicken broth with cornstarch and water. Bring broth to boil after starch is in broth. Add thawed spinach, pasta, and mini meatballs to broth. Cook according to pasta box directions.


  • 2 tsp. salt
  • 1 egg
  • 3/4 c. sugar
  • 2 c. skim milk
  • 1 c. raisins
  • 1/4 lb. shortening
  • 1 tsp. cardamon
  • 2 1/2 tsp. dry active yeast 
  • 7 c. flour

Heat ingredients (except flour) to 120 degrees and put in bowl. Add 2 1/2 tsp. dry active yeast. Then add 7 cups white flour and mix until dough leaves sides of bowl. Let rise until at least 1 1/2 times original size. Divide into 3 equal parts, then pound and form a loaf. Place in greased pans. Let rise one hour until double in size and bake in 350 degree oven for apporx. 30 - 40 minutes until golden brown. Cool on wire rack. Yields 3 loaves. 


Mix small amount of water and confectionary sugar to make a thick paste. When bread has cooled, paint top of loaf with icing and serve. 


  • 2 lb. boneless chicken breast
  • 4 oz. butter
  • 4 oz. flour
  • 1 tsp. fresh garlic
  • 4 oz. mushrooms
  • 1 oz. lemon juice
  • 1/2 c. Marsala wine
  • 12 oz. beef gravy
  • salt & pepper to taste

Lightly flour chicken. Heat butter with garlic and saute chicken until cooked through. Take chicken out of pan; pour off excess butter. Deglaze pan with lemon juice and Marsala. Put in mushrooms and cook for 2 minutes, then put chicken and gravy in pan and simmer for 5 minutes. 

LEBKUCHEN (German Cookies)

  • 1 c. molasses
  • 1 c. sugar
  • 1 c. strong coffee
  • 3/4 c. shortening
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 1/2 tsp. baking soda
  • 1 c. chopped raisins
  • 1 c. waluts
  • 7 c. cake flower

Mix ingredients together. Roll out and punch out cookies using gingerbread shaped cookie cutters (or shape of your choice!) Bake at 375 degreesfor about 5 miutes. Ice with butter cream frosting when cookies cool.


  • 1 lb. Dominos 10x powdered sugar
  • 1/2 c. butter or margarine, softened
  • 1 tsp. vanilla extract
  • 3 tbs. milk

In a large bowl beat ingredients until smooth. If necessary, add more milk until frosting is desired consistency. Spread before icing hardens. 


  • 8 c. hot water
  • 7 strawberry - raspberry tea bags
  • 16 oz. ginger ale
  • 16 oz. cranberry juice
  • 1 container of fresh / frozen raspberries
  • champagne, optional ice

Brew all 7 teabags in the 8 cups of water and chill. Once cold, add remaining ingredients and serve.  

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