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The Mountain Biker's
Guide To Colorado

Old Town Cranberry Loaf

It is best to refrigerate the loaf overnight before slicing and serving. This bread also freezes well.

1 1/2 c all purpose flour
1/2 tsp salt
1/2 tsp cream of tartar
1/4 tsp baking soda
1/2 c chopped pecans
1 c sugar
2 strips (about 3x1-inch each) lemon zest
1/2 cup (1 stick) unsalted butter, room temperature
3/4 tsp vanilla extract
6 tblsp plain yogurt
1 1/2 c fresh cranberries *

Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan. In a medium bowl, sift together flour, salt, cream of tartar and baking soda. Stir in pecans. In food processor, place sugar and lemon zest strips. Process until zest is finely grated. Add butter; process until creamy. Add eggs, one at a time; mix well. Add vanilla and yogurt; process until combined. Transfer butter/yogurt mixture to a large bowl.

Put cranberries in food processor; pulse 3 or 4 times until coarsely chopped. Add cranberries to dry ingredients; toss to combine. Add dry ingredients and cranberries to butter/yogurt mixture; stir just until moistened. Spoon batter into loaf pan. Bake 50-60 minutes, or until a toothpick inserted in a center comes out clean. Cool on a rack for 30 minutes. Remove bread from pan to finish cooling. Wrap well; refrigerate for 24 hours before serving.
* Note: You can substitute a 6-ounce package of dried cranberries, soak them in very hot water for 10 minutes and drain well.
Recipe From: Old Town Guest House in Colorado Springs, CO from the book Colorado Bed and Breakfast Cookbook by Faino and Hazledine

Berry Shortbread Tart

3/4 cup plus 2 tablespoons of all purpose flour (Measure by gently spooning into the cup and leveling the top.)
1/4 cup plus 2 teaspoons of confectioners' sugar
A pinch of salt
6 tablespoons of unsalted butter, cold if using a food processor; at room temperature if using a mixer
1 large egg yolk
1/2 teaspoon of pure vanilla extract
1 1/2 cups of fresh raspberries (approximately)
1/3 cup of seedless raspberry preserves
1 tablespoon of raspberry liqueur, dark rum, or water

Step One: Make the shortbread base: Combine the flour, confectioners' sugar, and salt in the bowl of a food processor and pulse briefly to combine. Cut the cold butter into about 12 pieces and add it to the bowl. Pulse until the mixture is in fine crumbs. Combine the egg yolk and vanilla in a small bowl, and with the food processor running, add it through the feed tube. Process just until the mixture comes together. Stop processing before it forms a ball. Remove the dough from the bowl of the food processor, knead it gently into a disc about 5 to 6 inches in diameter, wrap it in plastic wrap and refrigerate it for at least 30 minutes or until it is firm enough to roll out. To make the base with a mixer: Cream the room temperature butter and sugar until the mixture is fluffy. Add the egg yolk and vanilla and beat until well combined. Add the flour and salt and mix on low speed until just combined. Gently knead the dough into a ball. Flatten it into a disc about 5 to 6 inches in diameter, wrap in plastic and chill until it is firm enough to roll out - about 30 minutes.

Step Two: Line a baking sheet with parchment paper, Reynold's Release non-stick aluminum foil or regular aluminum foil. If you use regular foil, grease it. Roll the dough between two sheets of plastic wrap into a circle about 8 inches in diameter and one-quarter of an inch thick. Take off the top sheet of plastic, flip the dough over onto the lined baking sheet and remove the second (now the top) sheet of plastic. If necessary, trim the circle to assure a nice shape. Flute the edge of the dough by pinching it with your fingers. Freeze the dough, on the baking sheet, for 10 minutes. Preheat the oven to 350°F, with a rack in the center position.

Step Three: Remove the dough and baking sheet from the freezer and prick the dough all over with a fork to prevent it from puffing while it is baking. Bake the shortbread until it is firm and golden and lightly colored on the bottom. Start checking after about 20 minutes in the oven. Remove the baking sheet to a cooling rack when the shortbread is done. When it is completely cooled, slide it from the baking sheet. Place it on a serving platter if you plan to proceed immediately with the rest of the recipe. You may also wrap it airtight and store it at room temperature for a day or two, or freeze it for a month before adding the preserves and berries.

Step Four: Prepare the topping: Stir the raspberry preserves in a small saucepan over medium-low heat until very warm. Add the tablespoon of liqueur, rum or water and stir to make a smooth, thick syrup. Remove the saucepan from the heat and brush about a third of the warm syrup over the shortbread base, but not on the fluted edges. Arrange the fresh raspberries over the preserves and brush the remainder of the preserves over them. If necessary, reheat the preserves to keep them liquid. If they are too thick to glaze the berries, thin them a bit with more liquid. Serve the tart within 5 hours of assembling it. If it is warm in your kitchen, refrigerate it until serving time. Cut it with a serrated knife - the shortbread is delicate, so use gentle pressure.

Serves 46
Recipe FromVera Dawson lives of Summit County from the Vail Daily

Great Grandmother’s
Cinnamon Streusel Cake

If you like streusel cakes, this is for you. The recipe has been a favorite among friends and family for more than 100 years; and to my knowledge, there have been no complaints, only requests. This recipe has also been one of my top best sellers for the past 12 years of baking professionally. My mechanic, Bruce, has said that this recipe is “absolutely awesome”, and has yet to ever turn down a piece.
Preheat oven to 350°F.

Topping and filling:
2 1/2 cups packed brown sugar
1/2 cup (1 stick) butter
3 tablespoons cinnamon
1/2 cup flour
Mix these 4 ingredients together to make the streusel, and put aside in a separate bowl.

1 cup (2 sticks) butter
1 1/3 cups sugar
6 eggs
3 cups plus 2 tablespoons flour
2 teaspoons baking powder
2 teaspoon baking soda
2 cups sour cream or plain yogurt if you don’t like sour cream

1. Cream together the butter, sugar and eggs. Add the sour cream, flour, baking powder and baking soda to the butter mixture. Mix the batter thoroughly.

2. Grease a 9x13 inch pan or 10x2 inch round pan and lightly flour the bottom and sides of the chosen pan if you are going to remove the cake from the pan.

3. Spread 1/2 of the batter into the pan. Sprinkle 1/2 the streusel all over the bottom layer of batter.

4. Repeat with remaining ingredients, batter and then streusel on top.

5. Bake approximately 45-55 minutes or until an inserted knife or toothpick comes out clean.
Let cool an hour for best flavor.

Recipe From: The Muffin Lady of Crested Butte, CO

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