Skip to contact page Skip to homepage

Cheers to Friday! Come try this month's feature in Restaurant 85: an amazing Peach Bellini... #tgif ... See MoreSee Less

1 hour ago

View on Facebook

Have you heard about our upcoming contest? LIKE our page and stay tuned for details coming soon... ... See MoreSee Less

7 hours ago

View on Facebook

Come in off the slopes for our ski cafe chili! Mmmm.... ... See MoreSee Less

1 day ago

View on Facebook

Have we got snow? We sure do! Join us tonight for our Rail Jam, registration from 5-6! ... See MoreSee Less

1 day ago

View on Facebook

Mid afternoon snack? We've got fresh biscotti... ... See MoreSee Less

2 days ago

View on Facebook

Not exactly a fit for #winewednesday but we've got a new bar feature... Our Blackberry Mint Julep! ... See MoreSee Less

2 days ago

View on Facebook

Engaged? Don't miss our Wedding Open House... ... See MoreSee Less

3 days ago

View on Facebook

Feelin' the love this morning with this heart cake right from our kitchen! ... See MoreSee Less

3 days ago

View on Facebook

New on our menu: baked cheese on toast! Perfect on this #meatlessmonday... ... See MoreSee Less

4 days ago

View on Facebook

Looking to make March Break plans? Come stay with us! ... See MoreSee Less

4 days ago

View on Facebook

We've got a SUPER exciting contest coming up... Details coming soon - you're not going to want to miss it!! ... See MoreSee Less

6 days ago

View on Facebook

Tomorrow: Dillon's Small Batch Distillers are LIVE in Babbo! ... See MoreSee Less

7 days ago

View on Facebook

Planning a visit tomorrow morning? We've got house-made breakfast burritos in our ski cafe! Start your day on the hill with a satisfying breakfast... ... See MoreSee Less

1 week ago

View on Facebook

We've got a new menu, complete with our Babbo 'short rib' burger! Hungry yet? ... See MoreSee Less

1 week ago

View on Facebook

It's Friday! What's your favourite time of the day? Here's ours - complete with a #flashbackfriday... ... See MoreSee Less

1 week ago

View on Facebook

Our ski team is workin' hard and we're back for night skiing tonight! See you on the hill... ... See MoreSee Less

1 week ago

View on Facebook

Here's a shot of a recent weekend feature in cabin... What will this week's feature be? Stay tuned for details! ... See MoreSee Less

1 week ago

View on Facebook

Our February Facebook Exclusives are now available! LIKE our page and the deals are yours... Check out our Exclusive Deals tab for details! ... See MoreSee Less

1 week ago

View on Facebook

Cabin's got amazing features like this avocado toast, have you visited us yet? Guests are raving, check out our reviews here: www.tripadvisor.ca/Restaurant_Review-g499283-d4725229-Reviews-Cabin_1865-Orangeville_Ontario.html ... See MoreSee Less

1 week ago

View on Facebook
Linkedin Icon Youtube Icon Instagram Icon Pinterest Icon Blog Icon

Oatmeal Lace Cookies

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn
lace

Want to try something a little different over the holidays? These delicate oatmeal lace cookies are unique and delicious – we dare you to eat just one!

Ingredients:

1 cup butter

2 ¼ cups light brown sugar

2 ¼ cups rolled oats

3 tbsp. all-purpose flour

1 tsp. salt

1 egg, lightly beaten

1 tsp. vanilla

Directions:

Preheat oven to 375°. Line baking sheets with parchment paper.

Heat butter and brown sugar in a saucepan over medium heat, stirring frequently until butter has melted and mixture is smooth. Sir in oats, flour, salt and vanilla.

Drop cookie batter by the teaspoon onto baking sheets, about 2” apart.

Bake for 5-7 minutes. Remove from oven when golden brown.

Allow to cool for 30 minutes.

Looking for more recipes from our kitchen? Visit us here: http://www.hockley.com/?s=recipe

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

Lemon Ricotta Cookies with Lemon Glaze

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn
lemon

Looking to treat your guests to something a little less sweet, but just as delicious? Try our recipe for lemon ricotta cookies with a lemon glaze!

Ingredients:

2 ½ cups flour
1 tsp. baking powder
1 tsp. salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15 oz.) container whole milk ricotta cheese
3 tbsp. lemon juice
1 lemon, zested

Glaze:

1 ½ cups powdered sugar
3 tbsp. lemon juice
1 lemon, zested

Directions:

Preheat your oven to 375°.
In a medium bowl, combine the flour, baking powder and salt. Set aside.
In a large bowl, combine the butter and the sugar. Mix with an electric mixer until light and fluffy.
Add the eggs one at a time until incorporated.
Add the ricotta, lemon juice and lemon zest until combines.
Stir in the dry ingredients.
Line a baking sheet with parchment paper. Spoon the dough onto the baking sheet and bake for 15 minutes. Let cool about 20 minutes before frosting.

Glaze:

Combine the ingredients and stir until smooth.
Spoon the glaze on top of each cooled cookie, smoothing the glaze as you go.
Let the glaze harden for about 2 hours… and enjoy!

Looking for more recipes from our kitchen? Visit our website here: http://www.hockley.com/?s=recipe

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

Peanut Butter Bacon Cookies

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn
DSC_0028

Are you participating in a cookie exchange for the holidays? Try our recipe for Peanut Butter Bacon cookies, it’s a unique twist on a definite winner!

Ingredients:

1 cup creamy peanut butter

½ cup white sugar

½ cup brown sugar

1 egg

1 tsp. baking soda

7 slices cooked and diced bacon

Directions:

Preheat oven to 375°.

Beat peanut butter, white sugar and brown sugar in a bowl until well combined.

Add egg and baking soda, beat until smooth, about 1 minute. Fold in bacon.

Form dough into walnut-sized balls and arrange on a baking sheet.

Bake in preheated oven until lightly browned, about 10 minutes. Cool on a baking sheet for 5 minutes before removing to cool completely on a wire rack and enjoy!

Looking for more recipes from our kitchen? Visit us here: http://www.hockley.com/?s=recipe

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

Pumpkin Spiced White Russian

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn
pumpkin1

Fill your fall with all things pumpkin, including our Pumpkin Spiced White Russian! With only a few ingredients, this super simple recipe is sure to impress…

Directions:

Fill a shaker with ice

Add 1 oz. vodka, ½ oz. Kahlua, 1 oz. cream, 1 oz. pumpkin syrup

Shake and pour over fresh ice

Top with pumpkin spice and whipped cream

Garnish with pumpkin seeds and enjoy!

Looking for more recipes to share? Visit our website here: http://www.hockley.com/?s=recipe

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

Pumpkin Brownies

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn
pumpkinbrownies2

If you just can’t get enough of fall’s favourite flavour, give our pumpkin brownie recipe a try!

Ingredients:
¾ cup all-purpose flour
½ tsp. baking powder
½ tsp. salt
¾ cup butter, melted
1 ½ cups white sugar
2 tsp. vanilla extract
¼ cup cocoa powder
½ cup pumpkin puree
¾ tsp. ground cinnamon
½ tsp. each ground nutmeg and cloves
3 eggs
½ cup semisweet chocolate chips
½ cup chopped walnuts (optional)

Directions:
Preheat oven to 350°. Grease an 8” x 8” pan.

Mix the flour, baking powder and salt together in a bowl.

In another bowl, mix together melted butter, sugar and vanilla. Beat the eggs in, one at a time. Slowly add the flour mixture and stir until it’s evenly moistened. Divide the batter into 2 separate bowls.

Into one batter bowl, add the cocoa powder and chocolate chips. In the second bowl, add the pumpkin puree, walnuts, cinnamon, cloves and nutmeg.

Spread half the chocolate batter into the pan and follow with half of the pumpkin batter. Repeat this step, ending with the pumpkin layer on top.

Bake for 40-45 minutes, until an inserted toothpick comes out clean. Cool and enjoy!

Looking for more recipes from our kitchen? Visit us here: http://www.hockley.com/?s=recipe

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

Pumpkin Mousse

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn
pumpkin mousse

Looking for a lighter take on a seasonal flavour? Try our recipe for pumpkin mousse!

Ingredients:
15 oz. pumpkin puree
1 cup plus 2 cups heavy cream (35%)
¾ cups icing sugar
½ tsp. pumpkin pie spice
1 tbsp. vanilla extract

Directions:
In a pot, heat pumpkin puree and 1 cup of heavy cream. Add sugar, spice and vanilla.
Transfer mixture to large bowl. Cool completely.
Whip remaining cream into stiff peaks. Fold in pumpkin mixture.
Pipe into jars and enjoy!

For more recipes from our kitchen, visit us here: http://www.hockley.com/?s=recipe

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

Pickling Series: The Basics

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

Looking for a dill-icious new hobby? You might try pickling! What exactly is pickling, you ask? Well, pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or an immersion in vinegar.

Did you know that pickles are a cinch to make at home? You can make a few pint jars in less than 30 minutes. Here’s what you need to know, straight from our chefs:

- Kirby or Persian cucumbers are our favourites (found in most higher-end grocery stores) because they remain firm and crunchy without getting soggy.

- Pickling is not just for cucumbers – okra, green beans and even carrots are a great option!

- You can process you veggies in a hot water bath for 5 minutes before pickling, which extends their shelf life to about a year. It also makes them softer and less crunchy. Your choice!

- Adding the brine is what transforms the veggies into pickles. Though they are edible right away, they’re even better after some soaking…

Now that you’ve got the basics, stay tuned for the next blog in our Pickling Series with our pickle recipe from cabin kitchen. Mmmmm…. Dill-ightful!

For more blog posts from our kitchen, visit us here: http://www.hockley.com/blog/

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

Cheesy Triangle Bites

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn
DSC_0079

Looking for a new appetizer recipe to add to your roster? Delight your friends and family with this Cheesy Triangle Bites recipe, right from our kitchen!

Ingredients:

Phyllo dough

2 bricks of cream cheese

2 medium onions, carmelized

2 cups of shredded cheese

Salt and pepper to taste

Instructions:

Combine cream cheese, onions, cheese and salt and pepper until smooth. Set aside.

Layer 2 sheets of phyllo and brush with butter in between the layers.

Place the long side facing you, and cut 6 equal strips of the pastry.

Place 1 tsp. of the filling at one end of each of the strips. Fold the corner onto itself and roll until it looks like a triangle. Freeze or bake right away at 350° for 15 minutes. Serve and enjoy!

For more tasty recipes from our kitchen, try our blog here: http://www.hockley.com/?s=recipe

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

Cabin Barbecue Sauce

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn
ribs2

This Canada Day, celebrate our country’s awesomeness in a delicious way! Whether it’s ribs, wings, chicken – or anything else, for that matter – our ‘cabin barbecue sauce’ is sure to impress… This recipe is straight from our kitchen, so the quantities are large – you’ll need to adjust the recipe to accommodate your crowd.

Ingredients:
10 lbs. ripe tomatoes
1L can tomatoes
3 oz. tomato paste
4 cups brown sugar
1 cup honey
1 cup molasses
1 head garlic
250 ml champagne vinegar
50 ml white balsamic vinegar
2 onions, minced
Spices, to taste: cinnamon, cloves, smoked paprika, smoked ginger, hot pepper

Directions:
Mix all ingredients in a pot. Simmer over low heat until the mixture thickens. Cool and hand blend to make the consistency even. Pass through a sieve to remove any leftover chunks. Store in an airtight container. Enjoy!

Looking for more recipes from our kitchen? Check our blog here: http://www.hockley.com/?s=recipe

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

Babbo’s Spiked Lemonade

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn
spikedlemonade

Looking to serve your friends something new? Take your get together to a new level with Babbo’s Spiked Lemonade! Here’s how we make it:

Fill a mason jar with ice.
Add ½ oz. simple syrup.
Add 1 oz of vodka.
Add 2 tsp. of pureed strawberries.
Add 2 oz. of lemon juice.
Top with soda water and enjoy!

Looking for more recipes to enjoy? Visit our blog here: http://www.hockley.com/blog/

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn