Vera Dawson
Summit Daily News
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Past articles by Vera:
High Country Baking: Mixed nut bars
I’m often yearning for is a mixture of sweet and salty flavors. Oh, the wonderful contrast between those two; it’s downright addictive! And, from what I hear, I’m not alone in loving that combination …... → Read More
High Country Baking: Swirly chocolate-coffee sandwich cookies
A failed baking project is a real disappointment, and, at high elevations, we have lots of them. Take cookies for example: they’re notorious for spreading. When I started making them at 9,000 feet, I often... → Read More
High Country Baking: Christmas cookies that don’t spread too much in the oven
Christmas cookies are as much a part of the holiday season as Santa Claus. So, this time of year, I get requests for a recipe for cut-out cookies that don’t spread in the oven, a... → Read More
High Country Baking: Apple pecan torte
Turkey, stuffing, gravy and some good sides … there’s little doubt about what I’ll serve for a Thanksgiving entrée. But choosing the dessert is harder. It must look great, taste even better, capture the flavors... → Read More
High Country Baking: This date nut recipe from my mother is my all-time favorite quick bread
My all-time favorite quick bread, that’s how I rank this date nut bread. The sea-level version is my mother’s recipe and she made it often, so each bite fills me with nostalgia and takes me... → Read More
High Country Baking: Pumpkin squares
Autumn captured in a cookie, that’s what these bars are. Warm spices, sweet dates and crunchy nuts showcased against a background of pumpkin make them a perfect fall treat. The play between these flavors, brightened... → Read More
High Country Baking: Molasses-cider pudding cake
You’re right: This cake isn’t pretty. But you may forgive its lack of eye appeal when you experience its sticky, gooey texture and bittersweet molasses and cider flavor. A cross between a spice cake and... → Read More
High Country Baking: Coffee Cupcakes with Kahlua Filling
Heads up coffee lovers … this one’s for you! A moist, tender, coffee-flavored cupcake, filled with Kahlua-spiked cream cheese, is crowned by rich buttercream frosting with another dose of your favorite beverage. Three hits of... → Read More
High Country Baking: Apple pie bars
Leaves changing color, snow on high peaks … it’s time for fall desserts. These bars are a good one, with a crisp shortbread base, a soft-sweet filling and a brown sugar-oat streusel, they taste like... → Read More
High Country Baking: Scandinavian thimble cookies
Simple goodness — one of the many enviable traits of Scandinavian baked goods. These thimble cookies, sweet jam cradled in tender dough and accented by chopped walnuts, are a lovely example. They’re unpretentious, delicious, and... → Read More
High County Baking: Creamy chocolate tart
Want a company-worthy dessert that’s as easy to prepare as it is pretty to serve? This tart may be your answer. A chocolate mousse-like filling that almost melts on the tongue stars in this creation... → Read More
High Country Baking: Blueberry poppy seed cake
High altitudes make cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains... → Read More
High Country Baking: Double dark chocolate drop cookies
High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains... → Read More
High Country Baking: Berry-lemon cake
What foods are you craving now that summer’s here? If you’re like me, you want fresh tastes, seasonal ingredients and simple dishes; this cake is a good example. It’s a one-layer beauty with a moist,... → Read More
High Country Baking: Baci di Dama
At least 100 years, that’s how long this classic Italian cookie has been popular. Named Lady’s Kisses because it was thought to resemble a woman’s puckered lips (I know, I don’t see it either), it... → Read More
High Country Baking: Frozen holiday cranberry torte
The winter holidays are here; they’re always a magical time. But they’ll be a little different for us this year. We won’t be joining family members miles away or hosting friends at home. Yes, we’re... → Read More
High Country Baking: Fall flavors spice cake
Cinnamon, nutmeg, apples and allspice — tastes strongly associated with fall. And, my goodness, they come together nicely in this delightful tube cake. Moist and not-too-sweet with complex flavors and a texture enhanced by chopped... → Read More
High Country Baking: Apple-crowned cream cake
Simple yet sophisticated, this cake will remind you of pastries served in a European coffeehouse. It stars a delicate, moist crumb that is perfectly complemented by the elusive flavors of vanilla and apple. The overall... → Read More
High Country Baking: Pecan-caramel shortbread sticks
Contrasting tastes and textures have wide appeal, and these cookies are a good example. A tender, sandy, subtle-tasting shortbread is paired with sweet, rich, gooey caramel frosting and crunchy nuts for a winning combination of... → Read More
High Country Baking: Cherry pastry rounds
Want to make breakfast special? These petite rounds will do it. A cross between a Danish pastry and a French croissant, they yield about three bites of sweet cherries wrapped in a tender, flaky crust.... → Read More