• 1 cup all-purpose flour
• ¼ tspn. salt
• 1/3 cup butter
• 2 Tbs. iced water

• 1 cup sugar
• ¼ cup cornstarch
• ½ tspn. salt
• 3 cups milk (coconut & cow’s milk)
• 4 egg yolks; slightly beaten
• 2 Tbs. butter; softened
• ½ tspn. almond extract
• 2 tspn. vanilla
• 1¼ cups fresh coconut; grated

• Cool Whip topping
• ¼ cup toasted fresh coconut

INSTRUCTIONS

Preheat oven to 450°F. In medium bowl combine flour and salt. Cut butter into flour until mixture resembles coarse crumbs. Gradually add water and stir with fork until flour is moistened and pastry almost cleans sides of bowl. With hands, shape pastry into a ball and on a lightly floured surface, with rolling pin, roll out pastry to an 11-inch circle. Line a 9-inch pie plate with pastry; flute edge. Prick bottom and sides with a fork. Bake for 12 to 15 minutes. Remove from oven and cool on wire rack.

Stir together sugar, cornstarch, and salt in a saucepan. Blend milk and egg yolks and gradually stir into the sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for one minute. Remove from heat. Blend in butter, flavorings, and coconut. Pour into baked pie shell and press plastic wrap over filling. Chill for at least 2 hours. Serve topped with whipped topping and toasted coconut.

• 1½ lb. walleye fillet
• 1 lime; juiced
• 1–2 Tbs. canola oil
• 2 tspn. cayenne pepper
• 2 tspn. garam masala
• 1 tspn. garlic salt
• ¼ tspn. pepper

• 2 cups mangos; peeled & diced
• ½ pt. grape tomatoes; halved
• 1 small onion; chopped
• 1 jalapeño; seeded & finely sliced
• ¼ cup mint; finely sliced
• 1 medium lime; juiced
• ¼ tspn. salt

INSTRUCTIONS

Preheat oven to 350°. Combine cayenne pepper, garam masala, garlic salt and pepper in a small bowl. Dry fish fillets and sprinkle with lime juice. Sprinkle seasoning spices onto one side of fish, pressing firmly into the flesh. Heat 1 Tbs. oil in a non-stick pan over medium heat. Add fish fillet with seasoning side down and sear for 2–3 minutes until it gets dark brown. Be careful not to let it burn. Flip and sear for another 2 minutes. Place pan in oven to finish cooking. Bake for 8–10 minutes or until a knife inserted at the thickest part barely flake the meat apart. Combine all the mango ingredients in a medium-sized bowl and mix well.

• ½ cup unsalted butter; melted, plus room temp. butter for pan
• ¾ cup packed light brown sugar
• ¼ tspn. kosher salt
• 1¼ cups all-purpose flour

• ½ lb. rhubarb; cut into ½” pieces
• ½ lb. strawberries; hulled and sliced ¼” thick
• 2 Tbs. light brown sugar
• 1½ cups all-purpose flour; divided
• ¾ tspn. baking powder
• ½ tspn. kosher salt
• ¾ cup unsalted butter; at room temp.
• 1½ cups powdered sugar; plus more for dusting finished bars
• 3 large eggs
• 1 tspn. pure vanilla extract

INSTRUCTIONS

Preheat oven to 350°. Butter a 9″ square baking pan and line with parchment paper, leaving a 2″ overhang on 2 sides. Butter and flour parchment paper and pan, tapping out the excess flour. Set aside. Whisk together the butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use. In a medium bowl, combine rhubarb, strawberries, brown sugar, and ¼ cups of the flour. In another medium bowl, whisk the remaining 1¼ cups of flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and powdered sugar until light and fluffy. Beat in the eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Top with rhubarb and strawberry mixture, then top with prepared streusel. Poke a few pieces up through the streusel to show the rhubarb/strawberries.

Bake for 50 to 55 minutes or until golden brown. Let cool completely in pan. Run a knife around the edge of the pan and, using the parchment paper overhang, lift cake from pan. Cut into bars and dust with powdered sugar. Serve as is, or with some freshly whipped cream.

• 4, 6-oz. tilapia fillets
• 1¼ cups macadamia nuts
• ½ cup panko bread crumbs
• 1 can light coconut milk
• 1 lime; juiced
• Salt; to taste
• 1½ cups mango; diced

• 1½ cups pineapple; diced
• ¼ cup red onion; chopped
• 2 Tbs. cilantro; chopped
• 1 Tbs. rice vinegar
• 1 Tbs. lemon juice
• 1 Tbs. jalapeño; chopped

INSTRUCTIONS

Preheat oven to 350°. Grease or cover a large baking sheet with foil. Add the nuts and bread crumbs to a food processor and pulse until the nuts are finely crushed. Pour the mixture into a shallow bowl. Pour the milk into a separate shallow bowl. Dip each fillet into the milk and then dip into the nut and bread crumb mixture and place on the baking sheet. Sprinkle salt on top of each piece of fish. Drizzle some of the fresh lime juice over each fillet. Spray the top of each piece with cooking spray. Bake for about 12–15 minutes or until a light golden brown. While the fish is baking, prepare the salsa. Add all ingredients into a bowl and mix to combine. Serve over the fish.

INGREDIENTS

• 8 roma (plum) tomatoes, cut in half and seeds removed
• ¼ cup extra-virgin olive oil
• 2 tablespoons chopped garlic
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh basil
• 1 teaspoon chopped fresh oregano
• Salt and black pepper to taste
• ½ cup crumbled feta cheese

INSTRUCTIONS

1. Preheat an oven to 375 degrees F (190 degrees C).
2. Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
3. Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.

• 5-6 large tangerines
• 3½ cups all-purpose flour
• 1½ tspn. baking powder
• 1½ tspn. table salt
• 5 large eggs
• 2½ cups sugar
• 1½ cups mild extra virgin olive oil
• Confectioner’s sugar; for dusting

INSTRUCTIONS

Preheat oven to 350°F and place rack in middle of oven, removing any racks above. Grease and flour two loaf pans, or one bundt pan. Finely grate the zest of 3 tangerines, and set aside. Squeeze 1½ cups of juice from the tangerines and set aside. Whisk together the flour, baking powder and salt in a large bowl. In a stand mixer, beat the eggs on medium-high speed for about a minute. Lower to medium speed, and slowly add the 2½ cups sugar. Increase speed to medium-high, and beat until the eggs are thick and pale, about 3 minutes. On low speed, alternate adding the flour and olive oil, beginning and ending with flour. Mix just until the last bits of flour are combined. Add the reserved orange juice, and scrape down the bowl, if necessary. Mix until well-combined (batter will be the consistency of a thick pancake batter). Pour evenly into prepared pan(s) and bake for 1 hour and 15 minutes or until a toothpick inserted comes out clean. If the top begins to brown too much before cake is done, gently lay aluminum foil over the top, and continue to bake. Remove finished cakes from oven, and transfer to a wire rack for 15 minutes. Remove from pans, and let cool completely. Dust with powdered sugar before serving.

• 2 salmon fillets
• 4 dill sprigs
• 5–6 sage leaves
• 1 Tbs. butter
• 2 Tbs. ginger; chopped
• 2 Tbs. garlic; chopped
• 1 Tbs. whole black peppercorns
• 1½ cups white wine
• 1 cup barbecue sauce
• 2 Tbs. dijon mustard
• Salt & pepper; to taste

INSTRUCTIONS

Start by patting your salmon fillets with salt and pepper. In a large skillet, melt the better over medium heat. Once the bubbles disappear from the butter, add in the garlic, ginger and cook until fragrant. Add in the wine, ½ cup of the barbecue sauce, 2 sprigs of the dill, sage leaves, and the peppercorns. Stir everything together and bring it to a boil. Then add the salmon fillets. If the liquid is too low, add a bit more wine. Return to a boil, then cover the skillet with the lid slightly ajar, and simmer for about 15 minutes until the salmon is nice and cooked through, it should be slightly flaky and firm throughout. Remove the salmon from the poaching liquid, and use a slotted spoon to remove the dill, sage, and most of the other chunks. Chop your remaining dill to about 1 Tbs. and add it to the skillet. Add in the dijon mustard, the remaining barbecue sauce, and a good grinding of pepper. Then bring it up to a boil and reduce until about half of the liquid is evaporated. Serve the salmon with your veggie side and spoon the sauce generously over it.

Note: When using the two-day passes, the second day admission must be used within 48 hours of first admission use.

Age Restrictions
Children: 4-11 years of age
Adults: 12+ years of age
Admission is FREE for children up to 3 years old

The following prices reflect a savings of $10, only available at Country Mart.

Silver Dollar City Two-Day Pass
Dates Available: April 12th – December 28th 2012
Adult: $56.00 + tax
Child: $46.00 + tax

White Water Two-Day Pass
Dates Available: May 1st – September 3rd 2012
Adult: $38.00 + tax
Child: $32.00 + tax

Silver Dollar City Season Pass
Dates Available: May 1st – May 31st 2012
Adult: $75.00 + tax
Child: $65.00 + tax

Silver Dollar City/White Water 2-Park Pass
Dates Available: May 1st – May 31st 2012
Adult: $130.00 + tax
Child: $120.00 + tax

• 2 Tbs. olive oil
• 1 Tbs. smoked paprika
• 4-5 sprigs of fresh thyme
• 2 tspn. garlic powder
• 1 tspn. kosher salt
• 1 tspn. black pepper
• 4, 6 oz. halibut fillets

• 1⁄2 cup pecans
• 2/3 cup sugar
• 1/3 cup water
• Pinch of coarse salt
• 1 Tbs. unsalted butter; room temp.
• 1 Tbs. whiskey

INSTRUCTIONS

Preheat the oven to 375 ̊F. Toast the pecans in a small saucepan over medium heat, stirring occasionally, until golden and fragrant, about 3-4 minutes. Coarsely chop the pecans, transfer to a plate and set aside. Return the pan to medium heat. Combine the sugar and water, bring to a simmer, lower the heat and cook until reduced by about half, about 5 minutes. Stir in the toasted pecans and salt, and cook 1-2 minutes more. Remove from the heat and whisk in the butter and whiskey until smooth. Use immediately. The sauce will thicken upon standing, but can be rewarmed over low heat.

To prepare the fish, combine the oil, paprika, garlic powder, salt and pepper in a bowl and whisk to blend. Pat the mixture over both sides of the fish. Lay the sprigs of thyme across the top of the fish. Wrap the halibut in parchment paper and place on a cookie sheet. Bake for 15-20 minutes depending on the thickness of the fillet. Serve over rice and top with the warm praline sauce.

• 2 radicchio heads
• ½ cup flour
• 1½ cup panko breadcrumbs
• 2 eggs; whisked
• Olive oil; for frying
• Salt & pepper; to taste
• ½ cup honey/agave

INSTRUCTIONS

Preheat oven to 350°F. Remove and discard the outer leaves of the radicchio and rinse the heads, dab them dry and cut each in half from top to bottom. Mix the flour and breadcrumbs together and place in a shallow bowl. Whisk the eggs in another shallow bowl. Coat the radicchio halves in the egg, then in the flour and panko mixture. In a deep saucepan, heat the oil and fry the radicchios until they are golden brown on all sides. Drain on paper towels. When all are fried, put them in a baking dish and season with salt and pepper. Bake them in the preheated oven for 6 minutes. Pour honey/agave in a microwave safe bowl and microwave on medium for 30 seconds. Serve radicchio warm with a drizzle of honey on top.