HAPPY HOLIDAYS FROM «STEAMBCOTTOrW

Lemon Almond Tait by Nicole LeCuyer

Crust

1 V2 cup unbleached ail purpose flour

Va cup sliced blanched almonds

1 V2 tablespoon white granulated sugar

1 0 tablespoons chilled butter, eut into small pièces

1 teaspoons cold water

1/3 teaspoon almond extract

Grind almonds in food grinder or processor. Blend in flour and

sugar. Cut in butter and work into flour until mixture resembles
coarse meal. Combine water and almond extract in small bowl:
pour over flour mixture and combine to form moist clumps. Gather
dough into bail, kneed until smooth bail is formed then flatten
into a disk. Roll dough on floured surface and press into 1 1 -inch
diameter tart pan with removable bottom. Place in refrigerator
1 5 minutes until firm. Preheat oven to 400F. Remove tart shell
from refrigerator. Line crust with foil. FUI with dried beans or tart
weight. Bake until sides are set, about 1 5 minutes. Remove foil
and beans. Bake crust until light golden, about 1 5 minutes. Cool
completely. Reduce oven température to 350F

Filling

6 large eggs

1 % cups white granulated sugar

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1 /2 cup lemon juice

3 tablespoons fresh grated lemon peel

3 tablespoons butter, cut into small pièces
Combine eggs and sugar in heavy saucepan and whisk to blend.
Mix in lemon juice and peel. Whisk over médium high heat until
mixture is thick and almost boils, about 5 minutes, whisking
continuously. Remove from heat and whisk butter in few pièces at
a time until ail is incorporated. Transfer filling to bowl and chill until
cold, stirring occasionally, about one hour.
Spread filling in crust. Bake until filling puffs slightly, begins to
crack at edges and moves slightly in center when shaken, about
38 minutes. Cool completely on rack. Remove pan sides from tart
then transfer to serving platter.
Raspberry Sauce

2 1 2 ounce bags of frozen unsweetened raspberries, thawed

6 tablespoons powdered sugar
Va teaspoon Chambord liqueur

In blender or food processor purée raspberries and sugar. Mix

in liqueur. Strain though cheese cloth to remove seeds. Cover,
refrigerate until well chilled. Drizzle over individual slices and on
plate when serving.

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Sureva's Pineapple Upsidedown Cake by Alta Kaster

1) melt butter in pan

2) mix the cake mix ( yellow cake)with ail ingrédients except no water,
use pineapple juice

3) put brown sugar ail over bottom of the pan

4) put pineapple slices and cherries ail over the brown sugar

5) pour cake mix on the top

6) cook according to the directions on the cake mix

7) take out and flip over.

8) eat

Chocolaté Chip Cookies by Michael Kenney

Use the "Original Nestlé Toll House Chocolaté Chip Cookies" recipe right off the
chip package; except NO WHITE SUGAR. Instead, use
1-1 Va cup brown sugar, V2 cup smashed walnuts and 1 -1 V2 cups oatmeal. Adjust to
your own taste.

Tiramisu by Sam Samlowski

Ingrédients

- Pound cake, 6oz. (about half of a 1 0.75 ounce package), eut

into V2 inch cubes

- Mascarpone Cheese, 8 ounces

- Heavy Cream, cups

- Eggs, 2

- Sugar, 2/3 cup + Va cup, divided

- Unflavored gelatin, 1 envelope

- Kahlua or Amaretto, 6 tablespoons

- Vanilla, Va teaspoon

- Unsweetened cocoa powder (optional)

- Sweetened whipped cream (optional)

- Shaved chocolaté for decorating

Directions

Divide cakes pièces evenly about 1 2 V2 cup capacity custard

cups; set aside

In bowl with mixer at high speed beat cheese with heavy cream
until mixture falls from spatula in thick ribbon, about 1 minute; set
aside.

In another bowl with mixer at high-speed beat eggs until fluffy, 6-8
minutes.

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Meanwhile, in pot over high heat, combine 2/3 cup sugar with Va
cup water; bring to boil

Cook until sugar dissolves and température reaches 250 degrees

Fahrenheit on candy thermometer
Gradually beat the boiling sugar syrup into beaten eggs
Continue beating until slightly cooled, about 3 minutes. Transfer to
a large bowl; set side

In a small bow, combine 3 tablespoons of water with gelatin; let

stand 5 minutes

In a small pot over high heat, combine V2 cup water with remain-
ing sugar, bring to boil.

Cook until sugar dissolves, 3-4 minutes

Remove from heat; stir in liqueur, vanilla and reserved gelatin until

gelatin dissolves

Fold % of the liqueur mixture into the egg mixture; fold in the
cheese mixture

Drizzle the remaining liqueur mixture over the cake in the custard
cups, dividing the cheese mixture evenly among the cups
Refrigerate until firm, at least 1 hour
Garnish each with sprinkling of cocoa, whipped cream and choco-
laté shavings, if desired.

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Frosted Sugar Cookies by Heather Savalox

Sugar Cookies

V2 cup butter
2/3 cup sugar
2 eggs

1 Tbsp. vanilla

2 Va cup flour

1 1 /2 tsp backing powder

1 /2 tsp. sait

Cream butter and sugar until light and fluffy. Add eggs and vanilla. In another
bowl, mix flour, backing powder and sait together. Slowly
add in flour mixture. Chili overnight. Roll dough, eut, and bake 1 0-1 2 minutes at
350F. Cool completely then frost.

Frosting

1 /2 cup butter

2 cups confectioners' sugar

1 Tbsp. milk

2 tsp. vanilla

Cream butter until fluffy and light. Add confectioner's sugar slowly. Add milk and
vanilla. Mix until desired consistency, adding more
confectioners' sugar as needed. Frost cookies.
Pumpkin Cupcakes with Maple-Cream Cheese Frosting by Heather Savalox

(adapted from smittenkitchen. corn)

1 stick unsalted butter, room température, plus more for greasing

pans

1 cup firmly packed dark-brown sugar

1/3 cup granulated sugar

2 cups cake flour

2 teaspoons baking powder

1 teaspoon baking soda
1 teaspoon ground cinnamon

1 teaspoon ground ginger

teaspoon ground nutmeg

1/8 teaspoon ground cloves

teaspoon sait
Va teaspoon freshly ground black pepper

2 large eggs

cup buttermilk mixed with 1 teaspoon vanilla

1 Va cups canned solid-pack pumpkin

Frosting

Two (8-ounce) packages cream cheese, softened

1 stick unsalted butter, room température.

2 cups confectioners' sugar

Va cup pure maple syrup

Make the cupcakes:

Preheat the over to 350F. Line a cupcake pan with liners.

In a stand mixer, beat the butter and sugars on médium speed un-
til fluffy, about 5 minutes. Meanwhile, sift the flour, backing powder,
baking soda cinnamon, ginger, nutmeg, cloves, sait and pepper
into a médium bowl.

Add the eggs 1 at time to the mixer, scraping down the sides after
each addition. Alternate adding the flour and milk mixtures, begin-
ning and ending with the flour. Beat in the pumpkin until smooth,
Scoop the batter among the cupcake liners-you're looking to get
them % full. Rap the filled pans once on the counter to release
any air bubbles. Bake the cakes until a toothpick inserted into the
center cornes out clean, about 20-25 minutes. Cool the cupcakes
on racks completely.

Make the frosting:

In a stand mixer beat cream cheese until light and fluffy. Mix in
butter and maple syrup. Add confectioner's sugar slowly until de-
sired consistency, adding sugar if needed. Frost cupcakes, sprinkle
w/ cinnamon.

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Sweet Abalone by Narghiza

3 eggs

1 cup sour cream

2 T white vinegar
1 cup sugar

3 cups flour

1 cup pecans

Mix the margarine with the flour. Add sour cream, egg yolks and white

vinegar. Make 30-40 small balls. Refrigerate for 30 minutes.

Mix the egg whites and sugar in a mixer.

Roll the balls out . Put one spoonful of egg white and sugar mixture and

nuts and form an abalone shape.

Bake at 300 for 20-25 minutes.

Dust cooled abalone with powdered sugar.

Chocolaté Dip Cookies by Narghiza

3 Eggs

1/2 pound margarine

1 cup sour cream or plain yogurt

1 T baking powder

1 cup sugar

4-5 cups flour

1 cup pecans

Mix ail ingrédients with a mixer. Refrigerate the dough for 30 minutes.
Divide the dough in to three big balls. Roll the balls and make any shape
with a cookie cutter.

Bake cookies at 300 for 20-25 minutes.

Dip cooled cookies in warm chocolaté.

STEAMBOAT TODAY

Triple Chocolaté Hazelnut Brownies by Sherryl Brown

V2 cup butter

3 oz chocolaté dark unsweetened (chopped)

1 cup sugar

1 tsp vanilla

2/3 cup flour

Va tsp baking soda

Hazelnuts-chopped

Chocolaté chips

Nutella spread

Preheat oven to 350F. Grease pan 9x9. Melt chocolaté & butter over low heat remove
from heat and cool. Stir sugar into cooled
chocolaté. Add eggs one at a time. Mix well after each egg. Stir in vanilla. Mix
together flour and backing soda. Add to chocolaté mixture.
Mix well. Pour into prepared pan. Bake @ 350F for 30 minutes.
Cool brownies top with Nutella spread, chocolaté chips and hazelnuts. Cut into
squares. . .Enjoy!

STEAMBOAT TODAY
Fresh Fruit Tait by Hanna Kurowski

Serves 8-1 2

Crust:

10-11" Pan size

1 cup flour

Va cup crushed almonds

6 T. butter
1 /2 cup sugar

Filling:

1 pkg. Instant French Vanilla Pudding

1 cup milk

1 8 oz. pkg Mascarpone Cheese

Fresh Fruit:

Choose fruit of season

2 T. Sugar

Préparation
Crust:

Mix flout, nuts (if desired) and sugar into food processor. Cut in

butter, puise to fine crumb. Press

mixture into pan. Back 1 5 minutes @
400 degrees. Let cool.

Filling:

Whisk 1 cup of milk into the instant pudding. Add mascarpone

cheese and mix well. Refrigerate until ready to assemble

Fresh fruit:

If using strawberries, wash berries with stems on to prevent water

getting in the strawberry. Place strawberries/berries in bowl and
sprinkle with 2 T. sugar. Allow fruit to sit to absorb sugar.

Assemble:

Spread chilled filling on tart shell. Place macerated strawberries on

top of shell. Have enough fruit to completely cover the tart. Serve
immediately.
STEAMBOAT TODAY

1 1 2 oz. pkg Semisweet chocolaté chips

Va cup butter

1 14 oz. can sweetened condensed milk

2 cups unbleached flower

1 tsp. vanilla

60 each chocolaté (either dark, almond, chocolaté, or white & chocolaté)

2 oz. white chocolaté

1 tsp canola oil

Préparation:
Crust:

Heat over to 350F. In a médium bowl, combine chocolaté chips and butter. Microwave
for approximately 2 minutes until melted
and you can stir it until smooth. Add sweetened condensed milk, mix well. Combine
the 2 cups of flour and vanilla into mixture until
well blended. Shape 1 Tablespoon of dough around each candy kiss, covering
completely. Place 1 " apart on an ungreased cookie
sheet. Bake 6 to 8 minutes. Cookies will be soft and appear shiny but they will
become firm as they cool. Do not over bake. Remove
from cookie sheets; cool. Combine 2 oz. white chocolaté and canola oil. Heat in
microwave for approximately 45 seconds. Stir until
completely melted and smooth. Place in a small zip lock bag and snip off the
corner. Use to drizzle over the cooled cookies. Store in
freezer/refrigerator until ready to serve.

Bavarian Apple forte by Dianne Stoyko

Ingrédients:

Crust:

14 cup butter
1/3 cup sugar
1 cup flour

Filling:

8 oz. cream cheese

Va cup sugar
1 egg

1tsp. vanilla
Apple mixture:

4 ea. Apples (prêter organic Honey crisp), chopped

1/3 cup sugar
1 tsp. cinnamon
1 /2 cup sliced almonds

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Préparation:

Crust: Combined butter, sugar and flour in a food processor. Puise

until mixture resembles cornmeal. Press in a 9" spring form pan.
Bake at 400 degrees for 1 0 minutes. Cool.

Filling:

Combine cream cheese, sugar, egg and vanilla. Mix until well
blended. May be processed in food processor or mixed by hand.
Pour over baked pastry. Chop apples and mix with cinnamon and
sugar. Spread over the cream cheese mixture. Sprinkle with sliced
almonds. Bake at 375 degrees for 25 minutes or until almonds
are toasted on top. Allow torte to cool. Loosen crust from rim,
remove rim and place on cake plate. Serve as is or with a dollop
of whipped cream.

Rainbow Cookies by Candice and Greta Martin

Ingrédients:

3 tsp. vanilla
food coloring

6 sticks butter

2 cups sugar

7 cups flour

3 eggs

% tsp. baking powder

Va tsp. sait

3 shakes ground cinnamon

1 tsp. Chili powder
nonstick cooking spray
cookie cutter
plastic wrap

Directions:

Mix butter and sugar together. Add vanilla, eggs, baking powder, sait, Chili powder
and cinnamon. Mix well and add flour. Separate
dough into six chunks. Mix in food coloring and flatten between wax paper or
plastic wrap until about Va inch thick. Cool in fridge for
about 30 minutes. Roll out dough and eut into shapes. Bake at 350 for about 9
minutes.

Irma's Frosted Eggnog Logs by Sally TeStrake

3 cups all-purpose flour

1 teaspoon ground nutmeg
1 cup butter or margarine
3/4 cup sugar

1 egg

2 teaspoons vanilla

1 teaspoon rum flavoring

Rum Frosting

1 . In a mixing bowl, stir together the flour and nutmeg.

2. In a large mixing bowl, beat butter or margarine for 30 seconds. Add sugar and
beat till fluffy. Beat in the egg, vanilla and rum flavor-
ing till combined. Add dry ingrédients and beat well.

3. Shape dough into 3 inch-long logs, about 1/2 inch wide. Arrange on ungreased
cookie sheets.

4. Bake in a 350 degree oven for 1 5 to 1 7 minutes or till golden. Remove and cool
on wire racks.

5. Meanwhile, prépare the Rum Frosting. Frost tops of the cooled cookies with the
frosting. Mark frosting lengthwise with tines of a fork
to resemble bark. Sprinkle with additional nutmeg. Makes about 54 cookies.

Rum Frosting: In a mixing bowl, beat together 3 tablespoons softened butter or

margarine, 1/2 teaspoon rum flavoring and 1/2 tea-
spoon vanilla. Beat in 1/2 cup sifted powdered sugar. Gradually add more sifted
powered sugar (about 2 cups) and 2 to 3 tablepoons
evaporated milk, cream or milk, beating till the frosting spreads easily over the
cookies. Tint the frosting with food coloring, if you like.
Pepparkakor (Swedish Ginger Cookies) by Sandy Fisher

This is an authentic Swedish recipe that my grandmother, who

emigrated from Sweden to America in the early 1 900's carrying
with her two daughters and one illegitimate son, my father. My
children think that Christmas does not happen unless they are eat-
ing "Pepparkakor". My father's name is inscribed on the Ellis Island
Wall of Emigrants as his American citizenship process indeed start-
ed on Ellis Island. Thèse cookies are in honor of his mother, his
sisters and of him. Keep bag sealed or cookies will not stay crisp.

2/3 cup butter

1/3 cup each granulated sugar and brown sugar, firmly packed
2 tablespoons dark corn syrup

2 teaspoons ground ginger

1 -3/4 teaspoon cloves

3 teaspoons cinnamon

2 teaspoons soda
Va cup water

2-1/2 cups unsifted flour

Combine the butter, sugars, and corn syrup in a 2 quart saucepan.

Stir over low heat until the butter is melted. Remove from heat,
blend in ginger, cloves, and cinnamon, and cool slightly. Stir in
soda dissolved in water. Add the flour and mix until well blended.
Dough will be quite soft. Shape into a roll, wrap well and refriger-
ate overnight, or as long as a week.
When the is dough removed from the refrigerator it can be too
stiff to roll out so let it warm up some at room température. Roll
portions of chilled dough on a floured board to about 1/1 6-inch
thickness. Cut out with cookie cutter and bake on ungreased
cookie sheet in a 325 degrees oven for about 8 minutes or until
browned. Cool on pans before removing. Reroll scraps of dough
from cutting large cookies too. Makes about 1 0 dozen thin 2-inch
cookies. May be frosted with the following:
Frosting:

In small bowl of electric mixer, beat 1 egg white with 1/8 teaspoon
cream of tarter and dash sait for 1 minute. Add 2 cups sifted pow-
dered sugar, beat slowly until blended, then beat at high speed
until very stiff, 3 to 5 minutes. Keep tightly covered in refrigerator.

STEAMBOAT TODAY
iESSERT BAKE OFF 2009

Apple Rum Raisin Crumb Pie by Mike Diemer

Soak apples, raisins, brown sugar, cinnamon and nutmeg for 3 days in rum and
hazelnut liquor, Roux to thickness. Topped with crumb
topping, Crumb topping ingrédients are oats, brown sugar, flour and clarified
butter,

STEAMBOAT TODAY

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Paul's Pumpkin Bars by Usa Williams

This recipe originally came from Better Homes and Gardens in

1997.

Pumpkin bars:

2 cups ail purpose flour

2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1 /2 tsp. ground cloves
1/8 tsp. fresh ground nutmeg
1 tsp. baking soda
Va tsp. baking soda
Va tsp. sait
4 eggs

1 1 5 oz. can pumpkin (not pie filling)

1-1/2 cups sugar

1 cup canola oil (or V2 oil + V2 applesauce)

Preheat oven to 350 degrees. Line 1 5" x 1 0" 1 " pan with parch-
ment paper so it extends up the sides. In a médium bowl stir
together flour and next 7 ingrédients; set aside. In a large mixing
bowl, beat eggs, pumpkin, sugar, oil and applesauce (if using).
Add the flour mixture and beat until well combined. Spread into
pan and bake for 25-30 minutes or until toothpick inserted in
center cornes out clean. Cool on wire rack. Flip over and peel off
parchment. Frost with cream cheese frosting, and sprinkle with
chopped pecans, if desired.
Cream Cheese Frosting:

3 oz. softened cream cheese

Va cup softened butter
1 tsp. vanilla

beat together until fluffy; add: 2 cup sifted powered sugar beating
until smooth.

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Cranberry Coffee Cake by Lisa Williams

This recipe originated in an old Yankee Magazine. Over the years l've tinkered with
it until it turned into the cake that was entered.

1 cup butter, softened

1 cup sugar
2eggs

1 cup sour cream - low fat is okay

1 tsp. vanilla extract

Va tsp. orange extract

2 cups ail purpose flour

1-1/2 tsp. baking powder
1 /2 tsp. sait

1 cup chopped walnuts or pecans

1 /2 cup whole berry cranberry sauce
1 tsp. grated orange zest
1 tsp. ground cinnamon
Dash of cardamom

Preheat oven to 350 degrees. Grease and flour 1 0" fluted tube pan. In a médium
bowl combine the flour, powder, soda and sait. Set
aside. In a large bowl, beat butter and sugar until light and fluffy. Add the eggs
one at a time, beating well after each addition. Stir in
sour cream and extracts. Gradually add the flour mixture to the creamed mixture.
Pour Vè the batter into the prepared pan. In a small
bowl, mix together the nuts, cranberry sauce, zest and cinnamon. Spoon over batter
in pan. Top with remaining batter. Bake for 40-45
minutes until toothpick inserted near center is clean. Cool for 1 5 minutes in pan
before inverting to wire rack to cool completely.
Can be top with 1 tbsp. of powered sugar sprinkled over the top or take a tbsp. of
leftover cranberry sauce and beat it with some con-
fectioner's sugar and drizzle over the finished cake.
Maple Walnut Brownies by Usa Williams

This recipe came from the King Arthur Flour Baking Sheet Newsletter, Spring 2008.
It's a nice treat made with whole grains.

2-1/2 cups white whole-wheat flour

1-1/2 tsp. sait

1 tsp. baking powder

1-1/2 sticks butter

1-1/2 cups brown sugar

2/3 cup Grade B maple syrup

4 eggs

1 tsp. natural maple flavor

1-1/2 cups chopped walnuts

Preheat oven 350 degrees and lightly grease a 9" x 1 3" pan. Whisk together the
flour, sait and baking powder and set aside. Melt butter
and brown sugar together either on the stove or in the microwave. Remove from heat
and add the maple syrup. Allow the mixture to
cool to lukewarm and transfer into a large mixing bowl. Add the eggs, one at a
time, mixing completely. Add the maple flavoring. Stir in
the dry ingrédients and then the walnuts. Pour into prepared pan. Bake for 25-30
minutes, just until the edges pull away from the pan.

STEAMBOAT TODAY

Chocolaté Fudge Pie by Lisa Williams

This recipe came from the newspaper magazine insert American Profile. It looks a
bit rough but tastes divine!

1 deep-dish pie crust

1 stick butter

2 ounces semi-sweet chocolaté, use the best you can

1 cup granulated sugar

2 eggs

1 tsp. vanilla

6 tbsp. flour - ail purpose

1/3 cup double Dutch dark cocoa

Preheat oven to 375 degrees. Make your pie crust, or use a store bought one. Prick
the bottom and sides with a fork in several places.
Bake for 5 minutes. Remove from oven. Reduce heat to 325 degrees. Melt butter and
semi-sweet chocolaté in a double boiler over low
heat. Mix well and remove from heat. Combine sugar and eggs in a médium bowl. Beat
with mixer on médium speed until ribbons form
(when you stop and lift beaters the mixture will drip in 'ribbons'). Add vanilla.
In a small bowl mix flour and cocoa thoroughly. Using a firm
spatula fold melted chocolaté into egg mixture. Add flour mixture and stir until
just blended. Pour into your pie crust. Place on a baking
sheet. Bake for 50 minutes until pie is puffed and has cracks ail over. Remove from
oven and cool on a wire rack for 30 minutes. Put a
1 0" pièce of parchment paper on top and place a large plate on its surface.
Refrigerate overnight. Remove from refrigerator about 20
minutes before serving.

Santa's Red Velvet Cake by Maggie Zaback

Cake:

V2 c margarine
2 eggs

1- 1/3 csugar
Cream together.
Va c cocoa

1 oz. red food coloring

Siftin:

2- 1/2 c cake flour

1-1/4 c buttermilk
Va tsp. sait

1 t. vanilla
2 1. cinnamon

Beat into the rest of the mixture

1 T. vinegar
1 t. baking soda

Stir in and bake at 350 degrees for 35 minutes in a 9" x 1 3" pan.
Frosting:

3 T flour
% c milk

Combine and cook until thick

1 /2 c margarine
1 t.

>

3 A c sugar

Cream in a separate bowl while flour mixture cools. Combine and

whip until like whipped cream. Frost the cake and garnish with
cinnamon and candied almonds.

è c Crisco

STEAMBOAT TODAY

Raspberry Chocolaté Mousse Tait by Amber Hanley

Tart Crust: 1 .5 c ail purpose flour, 2tbsp dark cocoa powder, 2 tbsp
confectioner's sugar, 1.5 c butter, 4tbsp water

Filling: 7oz white chocolaté, 1.5 c whole milk, 1 packet gélatine powder, 3 tbsp
white sugar, 2 egg whites, 2 egg yolks, 1 cup Greek
yogurt

Raspberry Coulis: pureed frozen raspberries, confectioner's sugar to taste, poured

through a sieve. Add a dash of cornflour heat until
thick. let cool to use.

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iESSERT BÀKE OFF 2009

Death by Chocolaté by George Morris

4 eggs
1 cup sour cream

V2 cup water

V2 cup oil

Beat until mixed

Add: 1 chocolaté cake mix

1 box instant chocolaté pudding mix

Beat until smooth.

Stir in: 1 12 oz. package of semi-sweet chocolaté chips

Pour in to buttered bundt pan and bake at 350 for one hour.
When cool, sift powdered sugar on top.

STEAMBOAT TODAY

Dustin's Almond Strip by Roberta Rundell

4 cups flour
1 pound butter
1 cup of water
Mix and chill over night.

1 pound Almond paste

2 cups sugar

3 beaten eggs
1 tvanilla

Mix and chill over night.

The next morning roi I out dough and spread paste over the top of the dough. Roll
the dough up like a jellyroll. Brush with egg white.
Bake at 425 degrees for 25 minutes. Makes 3 to 4 rolls.

CC Bars by Susan Engle

Ingrédients:

1 -1/2 cups semi-sweet chocolaté morsels

14 oz. bag caramels

6 oz. pecans chopped

5 oz. evaporated milk

1 box German chocolaté cake mix

% cup margarine (1-1/2 sticks)

Directions:

Combine cake mix with 1/3 cup of evaporated milk and margarine. Melt caramels with
remaining evaporated milk on low heat. Spread
half the batter in 9" x 1 3" pan. Bake at 350 degrees for 6 minutes. Pour melted
caramel over half-baked cake. Sprinkle 1 cup nuts and
semi-sweet morsels over caramel. Spoon remaining cake mix on top and pat down.
Sprinkle remaining nuts and morsels on top and
lightly tap into batter. Bake 15-18 minutes more. Cool completely, eut into squares
and enjoy!

Sylvia's Soft Ginger Cookies by Nancy Mucklow

2-1/2 cups brown sugar

1 cup salad oil

V2 cup applesauce

2 large eggs
Blend together.
4-1/2 cups flour

1 Tbsp. baking soda

2-1/2 tsp. ground ginger
1-1/2 tsp cinnamon
1-1/2 tsp nutmeg
1 /2 tsp. sait

Add to mixture; set a side pecan halves (optional)

Roll into 2" balls. Bake at 350 degrees on ungreased cookie sheet for 10-12
minutes. To top with pecan halves, bake 3 minutes and
then top with pecans. Finish baking time after topping.

Pf eff erneuse Cookies by Tracy and Adi DelliQuadri

2 1/2 cup Flour

1 12 teaspoon Sait
1 12 teaspoon Pepper
1/2 teaspoon Anise, crushed
1/2 teaspoon Cinnamon
1/4 teaspoon Baking Soda
1/4 teaspoon Allspice
1/4 teaspoon Nutmeg
1/8 teaspoon Cloves

-Combine dry ingrédients and set aside

1/2 Cup Butter, soft
3/4 Cup Brown Sugar

-Cream butter and sugar

1/4 Cup unsulphered molasses

-Add molasses, stir

1 egg

-Beat in egg

-Combine wet and dry ingrédients, mix but don't overmix!

-Refrigerate dough for several hours

-Heat oven to 350

-Butter baking sheets

-Roll out cookies bake for 1 4 minutes

-Cool and dust with powdered sugar or glaze with powdered sugar glaze.

STEAMBOAT TODAY

Todd's Toll House Delights by Todd Pollert

5 cups ail purpose flour

2 tsp. baking soda

1 tsp. sait

2 cups butter

1-1/2 cup granulated sugar

1-1/2 cup brown sugar
2 tsp. vanilla extract
4 eggs

1 2 oz. pkg. chocolaté morsels

1-1/2 cup wheatgerm
1 cup oats
Dr. Dawn's Good for You Oatmeal Cookies by Dawn Obrecht

1 have modifiée! this recipe over the past 35 years, using many variations. Thèse
cookies got me through médical school, have helped
me meet people, and are featured in my book, Mission Possible. Try substituting
white chocolaté chips or butterscotch chips and raisins
or peanut butter chips, walnuts, peppermint pièces and carob. Use whole wheat flour
for extra nutrition and graininess.

2 sticks butter (substitute 8 oz. Smart Balance if lactose intolérant)

% cup each brown sugar and white sugar

2eggs

1 /2 tsp. sait (can use natural sea sait)

1 tsp. baking soda

2 cups flour

3 cups old fashioned oats

2 tsp. vanilla extract

1 tsp. almond extract

1 /2 cup each: dried cranberries, chocolaté chips and pecans

Mix together, drop onto ungreased cookie sheet, and bake at 350 degrees for about 1
2 minutes.

STEAMBOAT TODAY

Praline Pumpkin Torte by JoAnn Lathrop

% cup packed brown sugar

1/3 cup butter (no substitutes)

3 tablespoons whipping cream

% cup chopped pecans
Cake:

4 eggs

1 -2/3 cups sugar

1 cup vegetable oil

2 cups cooked or canned pumpkin

Va teaspoon vanilla extract
2 cups ail purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon sait
Topping:

1 -3/4 cups whipping cream

Va cup confectioners' sugar
Va teaspoon vanilla extract
Additional chopped pecans

In a heavy saucepan, combine brown sugar, butter and cream.

Cook and stir over low heat until sugar is dissolved. Pout into two
well-greased 9 inch round baking pans. Sprinkle with pecans;
cool. In a mixing bowl, bet eggs, sugar and oil. Add pumpkin and
vanilla. Combine dry ingrédients; add to pumpkin mixture and beat
just until blended. Carefully spoon over brown sugar mixture. Bake
at 350 degrees for 30-35 minutes or until toothpick inserted
near the center cornes out clean. Cool for 5 minutes; remove
from pans to wire racks to cool completely. Place one cake layer,
praline side up, on a serving plate. In a mixing bowl, beat cream
until soft peaks form. Beat in sugar and vanilla. Spread two-thirds
over cake. Top with second layer and remaining whipped cream.
Sprinkle with additional pecans if desired. Store in the refrigerator.
Yield: 12-14 servings.

STEAMBOAT TODAY

iESSERT BAKE OFF

Chocolaté Cashew Tart by Vince Coleman

Pie dough

-250g pastry flour

-20g sugar
-125g unsalted butter
-1 egg
-20ml water
-20g dark cacao

Filling

-225g bittersweet chocolaté

-75g unsalted butter
-450ml heavy cream
-2 large egg yolks
-140g toasted cashews

Mix ail ingrédients for dough. allow to cool in fridge for 1 hr. roll out and pre
bake till set. cool completely. for filling, bring cream to boil.
remove from heat. pour over chocolaté and butter in mixing bowl.Stir in yolks. stir
in cashews, and pour into cooled pie shell. chill in
fridge for 2 hours.

Orange and White Chocolaté Biscotti by Craig Sutherland

Biscotti:

1 % cups granulated sugar

1 2 oz. unsalted butter

6 eggs

6 cups unbleached all-purpose flour

1 /2 tsp. kosher sait

2 tsp. baking powder

1 tsp ground ginger
8 oranges

1 egg plus 1 tsp. water tor egg wash

Preheat oven to 350 degrees

Cream together the butter and sugar until light and fluffy. Add the eggs one at a
time, fully incorporating each egg before adding the next.
Using a microplane or other rasp-type grater, zest the oranges and add the zest
to the butter/egg mixture and mix well.

Sift together the flour, sait, baking powder and ground ginger and add to the
butter/egg mixture. Mix well with a wooden spoon, switching to your hands
when the mixture begins to torm into dough.

Turn dough out onto a lightly floured work surface and knead for 30 seconds,
adding only enough flour to prevent dough from sticking to the work surface.
Dough should be very soft and slightly sticky. If the dough is too wet, add a
little
flour. If the dough is too dry, add a little beaten egg.
Line two baking sheets with parchment paper. Divide dough into two, and torm
into two logs, each about 4 to 6 inches wide and 1 to 1 Vi inches high. Each
log should be slightly domed on the top and a little thinner on the sides. This
will help form the correct domed look of the finished biscotti. Brush both logs
ail over with the egg wash and bake uncovered on the middle shelf for 20 to
30 minutes. The biscotti should be lightly browned and firm to the touch when
done.

Allow biscotti to cool for 5 minutes before carefully sliding the biscotti, using
the parchment paper, onto a cutting board. The biscotti are pretty fragile at this
point. With a very sharp knife (I prefer a chefs knife, but a serrated blade will
work just as well), slice biscotti into 3/4- to 1 -inch think slices.
Arrange slices, eut side down, on a baking sheet and bake for an additional
1 0 to 20 minutes. Flip the biscotti over halfway through the cooking time. They
should be very lightly toasted. Remove from the oven and allow to cool on the
baking sheet.

Candied Orange Peel:

1 cup of water

3 cups granulated sugar

Julienned peel from 3 oranges

Combine the water and 1 cup of sugar in a saucepan and heat, stirring oc-
casionally, until the sugar has dissolved. When the sugar has dissolved, add the
orange peel and bring to a boil. Reduce the heat and simmer for 20 minutes,
turn off the heat and allow the peel to cool in the pan for 1 0 minutes.
Strain the peel and toss in the remaining sugar until well coated. Shake off the
excess sugar and lay the peel out on a baking sheet to cool until completely
dry.

Finishing the biscotti:

2 cups melted white chocolaté

Dip each of the biscotti about halfway into the white chocolaté and place on a
parchment-lined baking sheet.

While the chocolaté is still wet, place 3 strands of the candied orange peel on
each biscotti and press down gently to fix the peel to the chocolaté. Allow to
cool, and enjoy!

STEAMBOAT TODAY

iESSERT BAKE OFF 2009

Pumpkin Spice Bread Pudding with Vanilla Pecan Sauce by Cara lacovetto

Vanilla Pecan Sauce:

1 /2 cup pecans, chopped

1 can sweetened condensed milk

1 tsp. vanilla

V2 tsp. burnt sugar flavoring

Toast pecans in a small sauce pan over médium heat. Remove

from heat and allow pan to cool slightly. Add sweetened con-
densed milk and allow to heat through. Remove from heat and
add vanilla and burnt sugar flavoring. Pour over warm bread
pudding.

Notes: This dessert is best served warm or at room température.

I created this recipe because my family loves bread pudding and
I was getting tired of the same version, so I decided to put a différ-
ent spin on the traditional bread pudding recipe. It's festive for the
holidays, it's simple to make, and my family loves it!

.STEAMBC^TOD^

1 loaf of sandwich bread (white or wheat)

4 eggs, lightly beaten

2 tsp. pumpkin pie spice

2 cups sugar

1 /2 cup canned pumpkin

3 cups milk

Cut or tear bread into pièces and place in a greased 9x1 3 pan.
The bread pièces should fill the pan. Combine eggs, pumpkin,
pumpkin pie spice, sugar and milk in a bowl. Mix thoroughly and
pour over bread. Stir the bread in the pan, making sure ail pièces
are coated with the pumpkin mixture.
Bake at 350 degrees for approximately 45 minutes or until set.
Check by sticking a butter knife in the middle of the dish and mak-
ing sure that it cornes out clean.

Amaretto Cheesecake by Shari Copeland

1 1 /2 cups chocolaté animal cookie crumbs

1 2/3 cup granulated sugar, divided

6 tablespoons butter softened

3 eight-ounce packages cream cheese, softened

1/3 cup heavy cream

1 /2 cup Amaretto

2 teaspoons pure vanilla, divided

4 large eggs

2 cups sour cream

1 /2 cup slivered almonds toasted

Preheat oven to 350 degrees.

Combine crumbs, 1/3 cup sugar and butter, mix and pat into bottom of 9-inch spring
form pan, set aside.
Cream together 1/3 cup sugar, heavy cream, 1 teaspoon vanilla, Amaretto and cream
cheese. Mix well.
Add eggs one at a time, mixing well after each.

Pour over crust and bake for 50 to 60 minutes, checking after 50 minutes until
center is still slightly moist and jiggles.

Remove from oven and let stand on rack. Meanwhile, combine sour cream, 1 cup sugar
and 1 teaspoon vanilla together. Mix well and

pour over the top of cheesecake. Put back in oven and cook additional 5 minutes.

Remove from oven and let stand on rack until cool. Refrigerate at least one hour.
When ready to serve, remove spring form and sprinkle
almonds on top.

Amish Sugar Cookies by Jean Colby

Recipe from: Frances Hogan (grandmother)

1 cup sugar

1 cup powdered sugar

1 cup margarine

1 cup cooking oil

2eggs

4 1 /2 cups flour
1 tsp cream of tartar
1 tsp baking soda
1 tsp van il la

Combine sugars, margarine and oil. Beat well.

Add eggs. Beat again. Add remaining ingrédients. Mix well. Drop small balls of
dough on cookie sheet. Flatten with potato masher with
granulated sugar. Bake at 275 degrees for 9 to 1 1 minutes. Sift powdered sugar on
top of cookies after they cool.

STEAMBOAT TODAY
Raspberry Swirl Cheesecake by Jean Colby

Recipe from Have Your Cake and Eat it, Too

Makes 1 4 servings

Filling

2 cups low-fat vanilla yogurt

1 1 /2 cups (1 2 ounces) low-fat cream cheese, at room température

1 large egg, separated and 1 large egg white

1 cup granulated sugar, divided

Va cup plus 2 tablespoons unsifted all-purpose flour

Va teaspoon sait

Crust

Butter-flavor no stick cooking spray

3 tablespoons Grape-Nuts

1 tablespoon granulated sugar

Raspberry topping and sauce

1 1 2-ounce jar best-quality seedless, raspberry jam

2 tablespoons fresh lemon juice

1 tablespoon Framboise or Chambord

1 cup tresh or frozen whole raspberries

Place a fine-mesh sieve over a bowl. Put the yogurt in the sieve and allow it to
drain for about 30 minutes to remove excess liquid.
Coat the spring form pan with cooking spray. If using an aluminum pan, line the
bottom with baking parchment or wax paper and spray. To make the crust, com-
bine the Grape-Nuts, walnuts and sugar in a food processor and blend until fine
crumbs. Add the crumbs to the prepared pan, and tilt and rotate pan until evenly
dusted with crumbs.

To prépare the topping, place the jam in a small saucepan and set it over
medium-low heat. Stir for 3 to 4 minutes, until completely smooth and warm to
the touch; do not boil. The jam should generously coat the back of a spoon and
form ribbons as it drops from the spoon's edge. Remove 7 tablespoons of jam to

a cup and set aside the use for marbleizing the cake.

To complète the sauce, stir the lemon juice, raspberry liquer and raspberries into

the remaining jam. Set aside. (If the sauce thickens too much after standing, stir
over very low heat just before serving.)

Position a rack in the center of the oven and preheat it to 300 F.

In a large bowl, combine the cream cheese, egg yolk, vanilla and % cup of

the sugar. With an electric mixer on médium speed, beat well to blend. Beat in

the drained yogurt. Set a fine-mesh sieve over the bowl and add the flour and

sait. Stir and sift onto the cheese mixture. With the mixer on low, beat until very

smooth.

In a clean, grease-free bowl, using clean beaters, whip the egg whites until foamy.
Gradually add the remaining Va cup sugar and whip until the whites are stiff but
not
dry. Fold the whites into the cheese batter in three additions.
Pour half the batter into the prepared pan. Using Va cup of the reserved jam,
make a pattern of stripes across the batter in the pan. Gently spoon on the
remaining batter, covering the sauce. Using a spatula, smooth the top.
To marbelize the cake top, spoon lines of the remaining reserved jam across the
cake top. Draw long swirls with the tip of a knife, pulling through the jam to
create
an allover marbleized pattern of red and white lines.
Bake for about 1 hour at 300. The top of the cake should be set but neither
darkened nor browned in color; the center will be somewhat soft. The cake will
rise slightly and some cracks may appear; they will close up when the cake cools.
Turn off the oven and prop open the oven door slightly, leaving the cake inside to
cool slowly for 1 hour. Remove the cake from the oven and place it on a wire rack
away from drafts. Run a long, thin knife blade between the cake and the pan sides
to release some steam. Then place a pièce of cardboard on top and allow it to
cool completely. Refrigerate for at least 4 hours, or overnight, to firm and
mellow.
To unmold the cake, run the blade of a long knife between the top edge of the
cake and the pan. Loosen the spring and carefully lift off the pan sides, leaving
the
cake on the pan bottom.

STEAMBOAT TODAY

iESSERT BAKE OFF 2009

Chokecherry White Chocolaté Cookies by Crystal Staepel

8oz white chocolaté

V2 c butter
1 c sugar

1tsp baking soday

1 /4 tsp sait
2 eggs

2 3/4 c flour

1 12 c chokecherry jam

3 oz white choc
1/2 tsp shortening

Apple Pecan Cream Cheese Dessert with Bourbon Praline Sauce By Rebecca List-
Bergeron

Crust

1 cup all-purpose flour

1/3 cup packed brown sugar

Va cup chopped pecans
6 tablespoons cold butter

Apple layer

4 to 5 large baking apples, peeled, cored and thinly sliced (to fill
half of spring form pan)
1 /2 cup sugar

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

Va teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg

Cream cheese/cream layer

1 , eight-ounce package cream cheese, softened

1 /2 cup powdered sugar

1 teaspoon vanilla

1 half pint whipping cream

Bourbon Praline Sauce

1 1 /2 cups light brown sugar

1 /2 cup heavy whipping cream

.STEAMBC^TOD^
1 /2 stick unsalted butter

Va cup bourbon

1 teaspoon kosher sait

1 1 /2 cups chopped and toasted pecans

Use a greased 9-inch spring form pan with double thickness of foil
securely wrapped around pan.

In a small bowl, combine flour, brown sugar and pecans; eut in

butter until crumbly. Press onto bottom of prepared pan. Bake at
325 degrees for 1 2 to 1 5 minutes or until set, cool.
While crust is cooling, in a médium bowl, mix together the apple
slices, sugar, cornstarch, lemon juice, cinnamon and nutmeg.
Spoon onto cooled crust. Bake at 350 degrees for 45 minutes or
until filling is bubbling and apples are tender. Let cool completely,
then refrigerate until cold.

Whip softened cream cheese with powdered sugar and vanilla.

Beat whipping cream until firm, fold into cream cheese mixture.

Spoon onto cold apple layer and refrigerate.

For sauce: Combine brown sugar, cream, butter, bourbon and

kosher sait in a saucepan. Bring mixture to a boil over low heat

(don't stir topping, but don't let boil over). Simmer 1 0 minutes and

stir in toasted pecan. Cool to room température and spoon onto

chilled dessert and refrigerate.

Use leftover sauce to garnish onto individual slices.

ESSERT BAKE OFF m

Pecan Praline Cookies by Susan Albers

Base:

1 package (1 8 V2 oz.) yellow cake mix

5 or 6 tbs. butter

4 cups pecan pièces

Topping:

2 sticks (1 cup) butter

1 cup firmly packed light brown sugar

V2 cup granulated sugar

V2 cup honey

Va cup heavy cream

Blend cake mix and butter until crumbly Press in the bottom of an ungreased 9-by-1
3-inch pan. Sprinkle with pecans and bake at 350
degrees for 1 0 minutes. Meanwhile, combine 1 cup of butter, sugars and honey in
sauce pan and bring to a full boil. Boil 3 minutes.
Remove from heat and blend in cream. Pour over crust and return to oven. Bake for 1
7 to 22 minutes, until entire surface is bubbly. Do
not burn. Cool completely (several hours) then eut into about 1 -inch squares. Keep
them in the refrigerator overnight. It is best to make
thèse the day before. They keep in the refrigerator for two weeks and they freeze
well.
Options:

Use Lyle's Golden Syrup, or Karo syrup, instead of honey if you don't like honey.
Can be made in a jelly roll pan if you prêter a thinner cookie.

If made in a 9-by-1 3-inch pan, line the pan with foil and when cooled, lift the
foil out and eut on a large cutting board.

Wreath Cookies by Susie Lee

Va cup (4 tbs.) butter or margarine

1 6 large marshmallows

1 /2 tsp. vanilla

dash green food coloring

2 cups cornflakes cereal

Cinnamon Red Hots candies

In a médium sauce pan over low heat, melt butter and add marshmallows, stirring
constantly until smooth. Remove from heat. Stir in
vanilla and the dash of green food coloring. Add cornflakes. Stir until well
coated. Drop mixture by spoonfuls onto a sheet of wax paper.
Use fingers to form a hold in the center and shape into a wreath. Before cookies
harden, place three Red Hots on each wreath for
décoration. Makes approximately one dozen.

STEAMBOAT TODAY
Oatmeal Crispies by Erin Boyer

Cooking time: 10-12 minutes

Preheat oven to 350 degrees
Serves: 48

1 /2 cup pecans

1 cup shortening

1 cup packed brown sugar

1 cup granulated sugar

2 eggs

1 tsp van il la
11/12 cupsflour
1 tsp sait

1 tsp baking soda

2 cups rolled oats

1 cup craisins

1 bag white chocolaté chips

Délectable Chocolaté Chip and Butterscotch Cookies by Evana Stanonik

2/3 cup shortening

2/3 cup butter or margarine, softened

1 cup granulated sugar

1 up brown sugar (packed)

2eggs

2 tsps. Vanilla

3 1 /2 cup flour (plus 1 /2 cup for high altitude)

1 tsp. baking soda
1 tsp. sait

1 cup chopped nuts (optional)

1 2 oz. semisweet chocolaté chips
1 2 oz. butterscotch chips
Heat oven to 375 degrees. Mix thoroughly the shortening, butter, sugars, eggs and
vanilla. Stir in remaining ingrédients. Drop dough by
rounded teaspoonfuls, keeping them 2 inches apart on a ungreased baking sheet. Bake
for 8 to 1 0 minutes, or until light brown. Cool
slightly before removing the cookies from the baking sheet. Makes about seven dozen
cookies.

White Chocolaté Berry Trif le by Evana Stanonik

TVnount of ingrédients dépends on the size of the bowl you are

using. It is recommened to use a trifle dish.

Berries (fresh preferred, though you may use frozen if fresh not
available)

Whipped cream (If whipping your own cream from whipping

cream, mix in some powdered sugar and vanilla once it is
whipped to make it sweet.)
Large box of Jell-0 Cook and Serve Vanilla pudding
3 cups whole milk

White chocolaté (about a 1 2 oz. bag)

White cake eut into small cubes — make sure it is moist! (I usu-

ally buy a premade cake, but if you are really courageous you can
make your own.)

Optional: Almond slivers (for décoration)

chocolaté into it. Set aside and cool completely.

In your glass, bowl, layer in the following order (you may do this

layering twice if you have a deep enough bowl):

Cake cubes

Berries (make sure your berries have been washed and are dry)
Pudding

Whipped cream (always your last layer on top — garnish top with
berries and almond slivers if desired'

Make pudding with whole milk, and once cooked, melt white
I also sprinkle in the layers of the trifle some chopped up white
chocolaté bits.

Note: The trifle usually is best when made a day before, as ail the
ingrédients get to settle in. If making a day before, store in refrig-
erator and cover completely. Also, do not put last layer of whipped
cream on top (along with berries and possibly almonds to garnish
until ready to serve.

STEAMBOAT TODAY

Starlight Double-Delight Cake by Evana Stanonik

Frosting:

2 (3oz) pkg. cream cheese, softened

14 cup margarine or butter, softened
V2 teaspoon vanilla
14 teaspoon peppermint extract
6 cups (1 14 Ib.) powdered sugar
Va cup hot water

4 oz. semi-sweet chocolaté, melted

Cake:

2 cups frosting, prepared as directed

Va cup margarine or butter, softened

3 eggs

2 cups ail purpose flour

1 1 /2 teaspoons baking soda
1 teaspoon sait
Va cup milk

In another large bowl, combine 2 cups of the frosting mixture and

Va cup margarine, blend well. Beat in eggs 1 at a time, beating
well after each addition. Add flour, baking soda, sait and milk;
beat until smooth. Pour batter evenly into greased and floured
pans.

Bake at 350°F for 30 to 40 minuted or until toothpick inserted

in center cornes out clean. Cool 5 minutes; remove from pans.
Cool completely.
To assemble cake, place 1 layer, top side down, on serving plate;
spread with Va of frosting. Top with second layer, top side up.
Spread sides and top of cake with remaining frosting.

Yield: 12 servings

High altitude:

Heat oven to 350°F. Grease and flour two 9-inch round cake
pan. In a large bowl, combine cream cheese, V2 cup margarine,
vanilla and peppermint extract; blend until smooth. Add powdered
sugar alternately with hot water, beating until smooth. Blend in
chocolaté.

Above 3500 Ft: Increase flour to 2 V2 cups and use 1 V2 cups of

frosting mixture in cake. Bake as directed above.

STEAMBOAT TODAY

Crush cookies and mix with melted butter, press % of mixture on Mint Layer:

bottom and a little up the sides of a spring form pan. Remaining marshmallow mix;
add 1 1 / 2 teaspoons peppermint

extract.

Filling Base: Put on top of Hershey's syrup and use 1 5 chocolaté oreo type

Melt 40 marshmallows, add 1 cup milk and cool. cookies along border.

Whip 2 cups cream (stiff) and add to marshmallows.

Topping:

Coffee Layer: Sprinkle remaining crushed oreos on top.

2 cups of marshmallow mixture and add 1 1 / 2 tablespoons coffee Crush 3 candy

canes and sprinkle over.
liquor. Place candy canes on top for décoration.

Place evenly over crust.

Freeze overnight and take out 1 hour before serving.

Swedish Toffees by Lisa Beck

1 cup butter
1/2 cup sugar

1 12 brown sugar

2 egg yolks
1 cup flour
1 cup oats

Mix ingrédients together. Spread in 8x1 2 cookie sheet. Bake at 350 for 9 to 1 2
mins. Sprinkle semi-sweet chips over top let melt.
Spread out, cool, eut and enjoy!

STEAMBOAT TODAY

Chai Vanilla Snowballs by Beth Banning

1/4 cup sugar

1 vanilla bean, crushed and broken into chucks

1/2 walnuts, almonds or pecans

1 cup (2 sticks) unsalted butter

2 1/3 cups all-purpose or unbleached flour

2 cups powdered sugar

Preheat oven to 350 degrees. Process sugar and vanilla bean in food
processor just enough to chop the vanilla. Add the nuts and process
until finely chopped. Add butter and flour and process until dough is
pliable. Shape pièces into walnut-sized balls. Place on ungreased cookie
sheet. Thèse do not spread so they can be placed 1/2" apart. Bake for 1 0
minutes, then reduce heat to 300 degrees and bake for an additional
10-15 minutes, until cookies are tan on the bottom. Roll the hot cookies
in powdered sugar. Let cool before eating!

STEAMBOAT TODAY

Swedish Apple Pie by Katie Chase

10-11 apples
2T. brown sugar
2T. cinnamon
2 cups flour
1 3/4cup sugar
pich sait

2 eggs beaten

3 sticks marg, melted

peel and slice apples. mix brown sugar and cinnamon together set aside.

mix flour sugar and sait together. Fill 9"x1 3" pan 2/3 full with apples, sprinkle
brown sugar/cinnamon mix over apples. Alternately add
some melted marg., then some eggs to flour mixture, stir together withwire whisk,
mixture will be thick and gooey.
Pour over apples spread with spatula to cover completely. Bake at 350 for one hour

STEAMBOAT TODAY

Apple Cranberry Sour Cream Streusel Pie by Chris Sachs

Pie Crust - 1 Pie:

1 1/ccupsflour
V2 teaspoon sait (cold)
1/3 cup butter (cold)
1/3 cup margarine

3 +/- Tablespoons cold water

Cut butter and margarine into Vi inch cubes. Put flour and sait in
blowl of food processor. Puise in butter until it resembles raw oat-
meal. Gradually add water and finish working water in with your
hands. Press into a 6 inch disk, dip in flour and roll between two
pièces of plastic wrap until it is a 1 0 inch circle. Place in a pan (9
inch pie), roll under edges and crimp rim.

Pie Filling:

4 cups peeled and sliced apples

1 cup fresh cranberries

% cup sugar

2 tablespoons flour

3 eggs (beaten)

1 cup sour cream

1 teaspoon vanilla
.STEAMBC^TOD^

1 /2 teaspoon lemon juice

Va teaspoon nutmeg
Va teaspoon sait

Place apples in pie crust. Arrange cranberries over top.

Whisk ail other ingrédients together and pour over apples and
cranberries. Bake for 20 minutes in preheated oven at 350°F.
Then add crumble topping.

Streusel Topping:

1/3 cup sugar

Va cup brown sugar
1 /2 cup flour

Va cup old fashioned oats

1 teaspoon cinnamon
1 /2 cup butter - cubed
1 /2 cup chopped walnuts

Mix ail ingrédients until crumbly and well mixed. Sprinkle over pie
and continue baking at 375° for approx. 30 to 45 minutes, or until
browned and crisp. Cool well before serving.

ESSERT BAKE OFF m

Cherry Walnut Brownies by Charlie Epp

Brownie Ingrédients: (Makes V2 sheet pan)

6 large eggs
3 cups butter

2 teaspoons almond extract

2 teaspoons pure vanilla extract
1 14 sticks butter

1 V2 sticks margarine

6 oz. unsweetened chocolaté

2 Va cups flour

1 V2 teaspoons baking powder

1 teaspoon sait

3 cups chopped walnuts

V2 can cherry pie filling - pureed slightly

Combine eggs, sugar, extracts together. Combine butter marga-

rine, chocolaté in double boiler to melt. Combine dry ingrédients
I nmixing bowl then add watet ingrédients and mix well. Add

chopped walnuts to batter. Transfer batter to greased V2 sheet

pan. Mix in pureed cherries and swirl around in the batter. Bake
at 350°F for 35-40 minutes.

Frosting:

1 1b powdered sugar
1 /2 stick margarine melted
2oz. cocoa powder
2 teaspoons pure vanilla

2 teaspoons almond extract

3 teaspoons cherry flavor extract

Warm water

Combine ingrédients, add water slowly to get the right consistency.

Frost cooled brownies and sprinkle with chopped walnuts. Grab a
big cold glass of milk and enjoy!

STEAMBOAT TODAY

Cranberry muffins by Jean Alperti

Muffins:

14 cup salad oil

1 14 cups sugar
2eggs
Beat together.
Add: 2 V2 cups flour
1 tsp. baking powder
1 tsp. baking soda
% tsp. sait
V2 cup orange juice

Fold the flour mixture with the orange juice into first mixture.
Add: 1 bag (1 2 oz) washed cranberries (Don't eut up)
1 cup chopped walnuts
1 cup raisins or dates
Fold gently into mixture.
Crumb topping:

Va cup butter
% cup flour
V2 cup sugar
Crumb together.

Fill muffin tins (use liners) 2/3 full. Top with crumb topping. Bake
at 350 for 20-25 minutes. Watch carefully — they may require
less baking time.

Makes 24 muffins. For fewer calories, don't use crumb topping.

STEAMBOAT TODAY

iESSERT BAKE-

Galaktoboureko by Tibby Speare

This dreamy Greek dessert has a custard-like filling between layers

of phyllo, with a perfect touch of honey-lemon syrup. Try it for
breakfast, if you're lucky enough to have any leftover!

Prep time: 45 minutes Cook time: 35-45 minutes Yield: 1 5

servings

4 cups milk
2 cups heavy cream
1 /2 cup plus 1 tablespoon Farina (cream of wheat
1 /2 cup sugar
6 egg yolks

1 tablespoon vanilla extract

4 cup butter, melted

4 pound phyllo dough, thawed according to package direc-

tions

Cinnamon to sprinkle on top.

Sugar Syrup:

Boil and simmer % cup sugar and 1/3 cup water for 8 minutes.
Remove from heat and add 1 Vi tablespoons fresh lemon juice.

Heat milk and cream in a large saucepan until boiling.

Mix sugar and farina together and add gradually into the milk

mixture. Heatto boiling again.

Reduce the heat to médium low and cook until slightly thickened,

about 5 to 1 0 minutes. Remove form heat.

Beat eggs and vanilla ina large bowl at high speed. Reduce

speed and gradually add the farina mixture to the eggs.

Melt butter and using a pastry brush, spread a thin layer on the

bottom of a 9x1 3 pan. Preheat oven to 350°F.

Take phyllo out of oackaging, and working as fast as you can, trim

the phyllo sheets so that they are one inch larger than the pan on

ail four sides. Place one layer on the pan, spread melted butter on

it, then another layer and repeat until you have seven layers, mak-

ing sure the phyllo goes up the sides of the pan.

Pour in the filling mixture and layer the rest of the phyllo, approx.

8-1 0 more layers, as directed above with butter on each layer. Do

not go up the pan with thèse layers. You may use scissors to rrim

the sedes of the phuyllo if desired, or tuck the sheets down the

sides.

On the last layer, score the top with a sharp knife into square serv-
ing size pièces, being careful not to score ail the way through the
custard.

Bake for 35-45 minutes or so until golden brown.

Make syrup and pour over top and around the edges of the pan
while hot. Let it rest for one to two hours for the syrup to soak in.
Sprinkle with a bit of cinnamon before serving.

STEAMBOAT TODAY

Raspberry Rugeleh by Tibby Speare

Dough:

V2 pound cream cheese, softened

2 cups all-purpose flour

1 cup butter, softened

2 tablespoons sugar
Filling:

1 cup pecans

1 /2 to 1 cup dried currants

1 /2 cup sugar

1 tablespoon cinnamon

1 6 ounces raspberry, apricot and/or cherry jam (4 ounces per

circle of dough)

Mix dough ingrédients together until just blended. Divide into four
balls, wrap in plastic wrap, and refrigerate for at least an hour
or overnight. Meanwhile, make the filling. Use a food proces-
sor and puise pecans, sugar and cinnamon together until there
are still very small chunks of pecans; do not over-grind pecans.
Add the currants and set mixture aside. Roll each circle of dough
sandwiched in wax paper into a larger circle, about 1 0 inches in

diameter. This may require you to flip it over once or twice to get
the best circle. Take the wax paper off one side and spread a layer
of one type of jam, about 1/3 to V2 of a cup, sprinkle with a fourth
of the filling mixture, and eut the circle as you would a pizza, with
approximately 1 2 to 1 6 wedges ail together. For sixteen wedges,
that would mean 8 cuts.

Preheat oven to 350 degrees. Starting from the outer part of

the circle, roll each wedge up to the point, and place, seam side
down, on a cookie sheet lined with parchment paper; you do not
need to give too much space between the cookies as they do not
spread very much. Bake at 350 for 1 6 to 1 9 minutes until light
golden brown. Let them sit a couple of minutes before removing
them from the pan.

^Spécial note: I like to make various flavors of thèse, as noted by

the différent flavors of jam. Some people add mini chocolaté chips
or dried cherries instead of the currents. If you don't want to make
the entire batch at one time, you can keep the dough refrigerated
for a few days, at most. Make sure to thaw it out until you can
work with it, about 1 0 to 1 5 minutes, but not too much.

STEAMBOAT TODAY
iESSERT BAKE OFF 2009

Lemon Dessert by Robin Gilmore

1 1/2 cupsflour
1 1/2 sticks butter
2/3 cup pecans

Combine ail and press into 9-1 3 inch pan. Bake at 350 for 30min.
8oz cream cheese

1 cup powered sugar

1/2 of 9oz carton of cool whip

Beat until smooth and spread over cooled crust.

3 cups milk

2 small pkgs lemon instant pudding.

Combine and pour over chees layer. Spread thin layer of whipped topping on top.
Refrigerate before cutting.

Aunt Olga's Maple Drop Cookies by Chérie Miller

(Makes 5to6 dozen)

Stir together 3 cups sifted all-purpose flour, 1 teaspoon double acting baking
powder, 1 teaspoon sait, 1 teaspoon soda

Cream together in separate bowl: I cup butter or margarine, 3 unbeaten eggs, 1 cup
maple flavored syrup, Va teaspoon maple flavoring.

Beat well with mixer. Beat in dry ingrédients gradually. Mix well. Add Va cup
boiling water. Stir in 1 cup chopped pecans.

Chili at least 1 hour.

Drop rounded teaspoons onto ungreased cookie sheets. Bake at 350 for 1 3 to 1 6
minutes. Frost and decorate with pecan half if

desired.

Maple frosting: melt Va cup butter, add 2 tablespoons cream, 1 teaspoon vanilla, 1
tablespoon maple flavored syrup. Blend in 2 cups
sifted powdered sugar. Beat until of spreading consistency.
STEAMBOAT TODAY

2 teaspoons water
2 teaspoons vanilla
2 cups flour

Cream butter and sugar, add water and vanilla. Mix well. Press into bottom of
baking dish. Bake at 325 for about 20 minutes.
Layer 2:

French vanilla pudding, chilled

Layer 3:

Three cans of cherry pie filling

Decorate with your imagination

fÈSTEAMBCXT TODAY