If you go
What: Fourth annual Steamboat Today Holiday Dessert Bake-off and Community Open House
When: 1 to 3 p.m. Nov. 5
Where: CMC’s new auditorium
Cost: Free. Community members are invited to sample all the desserts and vote for their favorites. Beverages provided.
Enter your dessert: Visit ExploreSteamboat.com and click on the “Holiday Dessert Bake-off” link to submit your recipe for the community contest.
Steamboat Springs Grace Compestine won with her 20-year-old apple pie recipe.
Hannah Hall had lived in Steamboat only two weeks when she won with her lemon basil and white chocolate cookies.
Debbie Edgerton won after being inspired to make a toasted coconut rum cake in honor of a pending trip to Mexico for the Thanksgiving holiday.
Chelsea Soderberg equates winter with hot chocolate and Baileys, so she made cupcakes starring those two ingredients. She won, too.
And Meghan McNamara won after tweaking a pumpkin cake recipe she downloaded from www.southerncooking.com.
For the fourth straight year, the Steamboat Today is hosting its Holiday Dessert Bake-off and Community Open House, an event that encourages locals of all ages, genders and baking experiences to enter their favorite recipes in one (or more) of four categories: pies, cakes, cookies and miscellaneous desserts. The contest culminates Nov. 5, when entrants take their recipes to Colorado Mountain College’s new auditorium to be photographed, tasted by a panel of judges, and then devoured by community members during the free open house.
There’s more than pride on the line — winners in each of six categories receive a $100 gift certificate to Ace at the Curve and a $50 gift certificate to Moxie. The categories are Best Pie, Best Cake, Best Cookies, Best Miscellaneous Dessert, Best Presentation and Community Choice.
There’s no cost to enter a recipe, but the recipes must be submitted online by Friday. No secret recipes are allowed. To submit your recipe, visit ExploreSteamboat.com and click on the Holiday Dessert Bake-off link on the right side of the page. Participants are allowed only one entry per category, but they can enter as many categories as they like.
Winning entries and their photographs will be featured in an upcoming issue of Steamboat Living magazine. For more information, call Meg Boyer at 970-871-4218.
Grace Compestine’s apple pie recipe
Stir-N-Roll Pastry (double crust)
2 cups sifted all-purpose flour
1/4 teaspoon salt
1/2 cup Mazola oil
1/4 cup cold whole milk
6 cups Jonathan apples, pared, thinly sliced
1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
Dots of butter
• Pour oil and cold milk into same measuring cup and pour all at once into flour
• Stir lightly to mix. Dough looks moist but isn’t sticky
• Roll pie crust between two 12-inch squares of wax paper. Peel off top paper.
• Pastry clings to bottom paper. Center over pan. Peel it off carefully. If dough tears, simply press together.
• Prepare apples. Combine dry ingredients; mix with apples to coat. Put into pastry-lined 9-inch pie pan. Dot with butter. Cover with top crust; cut slits for steam to escape. Make high-fluted rim.
• Bake 35 to 45 minutes until nicely browned and juice begins to bubble through slits in crust.