2015 Holiday Guide: Winning recipes | SteamboatToday.com

2015 Holiday Guide: Winning recipes

Community Choice winner: Delectaballs
John F. Russell

Dutch Apple Pie (Steven Spalty)



325 grams flour

200 grams softened butter

175 grams sugar

Little salt (or salted butter instead)

2/3 of beaten egg, set the rest aside

Slaps of lemon juice


4 apples, not too big

100 grams sugar

3 teaspoon cinnamon

50 grams raisins optional

50 grams peeled almonds optional


Preheat oven to 350 degrees.

Use extra butter to grease springform pie pan.

Mix flour and sugar, add about half of the beaten egg and splash of lemon juice and mix. Add butter, cut into small cubes and knead.

Thinly slice the apples and cut into small triangles. Add cinnamon and sugar and optional ingredients. Mix.

Save 1/3 dough for top. Flatten the rest and put in bottom of pan. Push it up to the sides so the bottom is even and poke some holes in the bottom and leave a good pocket around the sides but don’t go up the sides. Add the apples and fill in the sides well and make a nice little mound.

Break up remaining dough into about three sections. Each of the first two sections should make four rolls for the top. Criss-cross the first four in a star pattern. Then use the rest to fill in halfway, but you don’t want the middle too thick. Use the last one to make a big long one to go all the way around the middle. Use remaining egg to flatten down the top

Bake about 75 minutes.

Serve with ice cream or whipped cream.

Toffee Bars (Delaney Parker)


1 cup dark brown sugar

1 egg

1 cup flour

1 cup butter

1 teaspoon vanilla

Pinch salt

12 ounce chocolate

Chopped nuts


Cream butter and sugar, add egg and vanilla. Add dry ingredients. Pat into greased and floured pan. Bake at 325 degrees for 20 to 25 minutes. After baking, spread chocolate on top. Sprinkle with nuts, and after cooling, cut into bars.

Dutch Almond Cake (Sue Alexander)


3/4 cup sugar

1 egg

1 stick butter, softened

1 cup flour

1 heaping tablespoon starter (below)

1 teaspoon almond extract

1 teaspoon vanilla

1/4 cup sliced almonds

Starter (keeps in refrigerator indefinitely):

1 teaspoon lemon extract

1 teaspoon almond extract

1 teaspoon vanilla extract

2 eggs

1/4 cup plain bread crumbs

2/3 cup sugar

14 ounces almond paste


Mix ingredients well and store tightly covered in refrigerator for up to six months.

Mix all ingredients for the cake. The batter will be thick so wet a spoon to spread it evenly in an 8-inch round cake pan lined with parchment paper. Spread the almonds on top with the wet spoon. Bake at 350 degrees for 25 to 30 minutes until lightly browned. Remove from pan when cool. Do NOT heat in the microwave as the cake will burn easily. It is best served slightly warmed.

(This doubles nicely as a breakfast coffee cake!)

Chocolate Candy Cane Cake (Lily Wingard)


Mix well:

3 eggs

1 3/4 cups sugar

2 tablespoons butter

1 1/3 cups vegetable oil

1 teaspoon vanilla

3/4 cup unsweetened cocoa powder

1/2 cup sour cream

In another bowl sift:

2 1/4 cups flour

1 1/4 teaspoons baking powder

1 1/4 teaspoons baking soda

1/2 teaspoon salt


Pour the wet mix into the dry one and mix well. Then fold in 1 cup boiling water.

Bake at 350 degrees until knife comes out clean.


Beat 1 cup unsalted butter until soft and light. Add 1 teaspoon vanilla, add 2 tablespoons milk and then slowly add powdered sugar until frosting is the correct consistency (about 3.5 cups). Crush up candy canes and fold into the frosting and frost cake.

Gabe’s Fave Mini Dulce de Leche Pumpkin Cheesecake (Catherine Kurtz)


12 ginger snap cookies

8 ounces cream cheese, softened

1 (13.5-ounce) can dulce de leche

2 large eggs, room temperature

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8  teaspoon ground cloves

1/8 teaspoon allspice

1/4 teaspoon salt

3/4 cup pumpkin puree

Optional: Chopped, spiced candied pecans


Adjust oven rack to middle position and heat oven to 300 degrees. Line a 12-cup muffin tin with cupcake liners. Place cookies in cupcake liners. With electric mixer on medium-high speed, beat cream cheese until light and fluffy, about 2 minutes. Gradually beat in 1/2 cup dulce de leche, scraping down sides of bowl as necessary until incorporated. Add eggs one at a time and beat until smooth, 2 to 3 minutes. Add spices and pumpkin puree. Continue to mix until thoroughly combined.

Divide batter evenly among cupcake liners on top of ginger cookies. Bake until set, about 20 minutes. Transfer to wire rack and cool to room temperature, about 20 minutes. Refrigerate until set, about one hour or overnight.

Before serving, warm remaining dulce de leche in microwave until thinned slightly, about 15 seconds. Spread a couple of teaspoons over the tops of cheesecakes. If desired, top with chopped spiced pecans. Serve.

Delectaballs (Cathy Johnson and Chris Johnson)



1-3/4 cups mashed pretzels

1/2 cup melted butter

3 cups powdered sugar

3/4 cup peanut butter


16 ounce chocolate chips

1 ounce paraffin wax

White chocolate chips


Mix filling ingredients by hand (rubber gloves helpful) until all sugar and pretzels are combined. Roll into balls. Make the balls smaller than you think; they’re very rich and will get bigger once you dip them. Chill for a few hours. If mixture is too gooey then chill first.

Melt wax thoroughly in double boiler (very thoroughly — do not add chocolate until wax is completely liquid), then add chocolate, melt and stir. Drop balls two to three at a time and place on wax paper. Chill. Melt white chocolate chips, drizzle over balls to decorate. Chill and eat!

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