This year McCloud’s annual Bike-toberfest will be on Saturday, October 11! Lots of fun and riding events for all ages and levels.
McCloud Dam Road Bike Ride – 30 miles (2-3hrs). Moderate to Difficult. This picturesque ”rolling hills” ride begins on Main Street, McCloud, through town onto Squaw Valley Road. The total ascent is 2,139 feet, with a maximum of 3,376 ft. and 6 category climbs. Hilly ride takes you through meadows, aspen trees, above McCloud Lake to the Dam. The return ride has a spectacular view of Mt Shasta and fall colors. Full service Rest Stop at the Boat Launch and SAG wagon available.
The Great Shasta Marathon Mountain Bike Ride – 30 miles (4 hrs) Moderate to Difficult. All riders meet at 8 am registration on Main Street, McCloud. Promptly at 8:30 am, riders will be bused to Algoma Campsite with bikes following in trailer. The first 13 miles are on moderate somewhat technical single track on the McCloud River Trail. Full service Rest Stop at Lakin Dam, then on to Bigelow Meadow Road, crossing Highway 89 to connect to the Great Shasta Rail Trail returning to Main Street, McCloud. http://www.mccloudchamber.com/sites/default/files/Marathon%20ride.pdf
McCloud Scenic Road Bike Short Ride-12.5 miles (1-2hrs) Easy to Moderate. The ride begins on Main Street, McCloud continues through town onto Squaw Valley Road. The ride out turns around at Rest Stop at Friday’s RV Resort is a gradual downhill. The return ride is a gradual uphill to downtown with one more difficult climb near town. Rest Stop with food, water and SAG wagon provided.
McCloud Mountain Bike Short Ride-12 miles (1-2 hrs) Easy to Moderate. This ride begins on Main Street through town, crossing Pilgrim Creek Road and onto Great Shasta Rail Trail. Rest stop and turn-around at Mud Creek Bridge returning to Main Street, McCloud.
HELMETS ARE REQUIRED!
Call to reserve a room and get more information!
The Amethyst Wine Garden (at the McCloud Hotel) is now open 5 nights a week (Wednesday – Sunday) from 5:30 – 8 PM. Check out our new menu under the Dining Tab on the website. New items include: Grilled Rib Eye Steak and Chicken Under a Brick – along with our old favorites like Salmon over lentils and Pot Roast. Our Wine list has also been updated – we now have about 60 wines for you to choose from! We look forward to seeing you soon!
Come visit the McCloud Hotel for Valentine’s Day/Weekend! We’ll be serving dinner Thurs – Saturday evenings and will have a special dessert offering for your sweetie! We can also help make the evening special by putting champagne, flowers or chocolates in the room (additional charges will apply). Just let us know what you’d like!
Mt. Shasta Ski Park Winter Season Overview – 2013-14
Mt. Shasta Ski Park is preparing for the upcoming winter season and expects to be open by mid-December.
The Ski Park in preparation for the winter made several changes and improvements during the summer. This includes removing the Rope Tow and installing a new 300 foot Sun Kids moving carpet in the Panther Creek base area which will provide service to tubing and ski/snowboard learning guests.
Another major improvement includes the remodeling of the deck on the Panther Creek side of the upper lodge. This improvement provides more seating, event space and a fire pit.
As mentioned above the Tubing center will be moved up to the Panther Creek area and will now have expanded hours. The Tubing hill will operate seven days a week. Hours will be 9 am to 4 pm Sunday through Wednesday and 9 am to 8 pm Thursday through Saturday. Prices will be $20 for adults and $15 for children.
This season we will be having a huge new year’s eve party on December 31st. Skiing and Boarding from 3pm to 10 pm for just $20, Torch light Parade, Glow Items and Party favors, Dj in the main lodge and a huge fireworks show at 9pm.
Our annual Big Air Contest will be on Feb 22nd, Rail Jam on March 22nd and our annual Pond Skim on April 12th.
Lift tickets Mon- Thursday $34
Friday, Saturday, Sunday and holiday periods $44 Night Skiing from 3pm until 8pm Thurs, Fri, Sat $20 *Night skiing extended to 9pm during holiday periods with additional nights During the Christmas holiday period.
For more info visit www.skipark.com
The Other Side of the Mountain (gift shop) has moved and is now located at the side entrance of the hotel! Something for everyone! Local art work, T-shirts, sweat shirts, mugs, holiday items, calendars etc… Check it out next time you visit!
3/4 cup half and half
1 cup cinnamon chips
2 3/4 cups Unbleached All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted VERY COLD butter, cut into pats
2 large eggs, lightly beaten
1 teaspoon vanilla extractFilling
1/2 cup light brown sugar
1/4 cup white sugar
2 teaspoons of Cinnamon
2 teaspoons of vanilla
3 1/2 cups confectioners’ sugar
Filling – Make this first:
Mix together the dry ingredients and sprinkle with the vanilla until all ingredients are damp – set aside to use in scones – only use about 3/4 as scone filling – use the rest to make the glaze.
1) Wisk the eggs, half and half and vanilla in a small bowl.
2) In the bowl of a food processor whirl together the flour, sugar, baking powder, and salt.
3) Scatter the butter over the surface of the dry ingredients – pulse until the mixture resembles coarse sand – a few pea size lumps of butter are OK.
4) Dump this mixture out of the food processor and into a large bowl and add the cinnamon chips – mix in with a wooden spoon.
5) Make a well in the middle of the dry ingredients and pour in the Egg mixture – stir carefully with the spoon and/or a spatula – make sure everything is wet/mixed – but DO NOT OVER MIX stir until all is moistened and holds together.
6) Scrape the dough onto a well-floured work surface. Pat/roll it into a rough 9″ square, a scant 3/4″ thick. Make sure the surface underneath the dough is very well floured.
7) Sprinkle the filling over the dough. Fold one edge into the center and over the filling, as though you were folding a letter. Fold the remaining edge over the center to complete the three-fold. You’ll now have a rectangle that’s stretched to about 4″ x 12″. Gently pat/roll it to lengthen it into a 3″ x 18″ rectangle; it’ll be between 3/4″ and 1″ thick.
8) Cut the rectangle into 3 strips – then cut the strips into a zig zag pattern (or whatever shapes you want) – cutting them with a dough scraper is best – use a spatula to lift them and put them on a cookie pan lined with parchment paper.
9) You may also choose to make scone strips, or tiny squares. Cut each 3″ square into three 1″ x 3″ rectangles, for a total of 18 scone strips. Gently separate the strips, leaving about 1/2″ between them. Or cut each 3″ square into nine 1″ squares, to make 54 bite-sized mini scones.
10) IMPORTANT – For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
11) Bake the scones for anywhere from 10 to 20 minutes, or until they’re starting to turn golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.
12) Make the glaze by stirring together the left over filling mix with confectioner’s sugar and water (until you get the consistency you want) – BE CAREFUL not to add too much water.
13) Drizzle the glaze over the hot scones – let them set a few minutes before serving.
The Amethyst Wine Garden restaurant (here at the McCloud Hotel) is now serving dinner on the back terrace Thursday – Sunday evenings! Reservations are strongly suggested!