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on the Desert Belle Tour Boat in October

Fri - 1st 2:00 pm. - Ian Eric Sat - 2nd 4:00 pm - TBD Sun - 3rd 4:00 pm. - Ivan Harshman Weds - 6th 2:00 pm - Eric Miller Fri - 8th 2:00 pm - Kniffen Project Sat - 9th. 4:00 pm - Scott Hallock Sun - 10th 4:00 pm - Eric Miller Weds - 13th 2:00 pm - Kniffen Project Fri - 15th 2:00 pm - Ian Eric Sat - 16th 4:00 pm - Moondog

Sun - 17th. 4:00 pm - Scott Hallock Weds - 20th. 2:00 pm - Eric Miller Thurs - 21st. 4:00 pm- Southwest Surfers Fri - 22nd. 2:00 pm - Ian Eric Sat - 23rd. 4:00 pm - Pete Pancrazi Sun - 24th. 4:00 pm - Ivan Harshman Weds - 27th. 2:00 pm - Eric Miller Fri - 29th. 2:00 pm - Ian Eric Sat - 30th 4:00 pm - Pete Pancrazi Sun. 31st. 4:00 pm - Kniffen Project 480-984-2425 • www.Desertbelle.com

Explore Saguaro Lake on a tour boat cruise. Beautiful sightseeing tours daily.

Desert Belle has been cruising the waters of Saguaro Lake for over fifty years. Relax in air-conditioned comfort on one of her 80 minute narrated cruises and see exotic Arizona wildlife, towering canyon walls and dramatic desert vitas. Available Cruises Include Narration Cruise, Live Music Cruise, Wine Cruise.

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ACROSS

1 -- Valley, Calif. 5 Indent key 8 Booty 12 Portent 13 Hot temper 14 Corduroy ridge 15 Arm of the Arctic Ocean 17 Desire 18 Sub detector 19 Sunfl ower State 21 Study all night 24 Pvt.’s superior 25 Salamander 28 Canal feature 30 Acapulco gold 33 “The Greatest” 34 Continental cash 35 “Awesome!” 36 Sweetie 37 Apple computer 38 Memory unit 39 A billion years 41 Crazy 43 Treat badly 46 Available 50 Contented sounds 51 Left the band 54 “-- Rhythm” 55 Actress Mendes 56 Now, on a memo 57 Cuts o 58 Gym unit 59 Egyptian deity

Sudoku

DOWN

1 Scatters seeds 2 Texter’s “As I see it” 3 Chow -4 Unbroken 5 “-- the season ...” 6 Exist 7 Toucan’s feature 8 Tried to hit a homer 9 Veteran’s tale 10 Pond growth 11 Pop music’s Bee -16 Goof up 20 Requests 22 Grad 23 Aesopian ending 25 “Unh-unh” 26 “Evil Woman” gp. 27 Port authority? 29 Designer Chanel 31 Squealer 32 Poetic tribute 34 Drei minus zwei 38 Dwarf tree 40 Expels 42 Camp bed 43 Postal delivery 44 “Othello” villain 45 Ornamental jug 47 Pitch 48 Jai -49 Band in Boston? 52 Prior night 53 Snooze

With JAN D’ATRI

GetOut Contributor People will go nuts for these sugar bars

Let’s see. My obsession with collecting heritage recipes and cookbooks began in earnest in 2000, when I opened my fi rst restaurant and featured my own family’s dishes. Since that time, I have cooked from and collected hundreds of cookbooks, ranging from family heirloom recipe collections and church fundraising cookbooks to publications produced by food manufacturers hoping to give the home cook suggestions on how to use their products.

Some cookbooks go into unbelievable detail about a family’s genealogy or a church or civic organization’s fundraising activities.

Then, there are the books that say nothing on the cover and nothing on the inside pages. They are simply hand-written and bound recipes.

It was one of these nondescript cookbooks in which I found this scrumptious recipe for brown sugar nut bars. The cookbook simply said “VAVS Volunteer Cookbook.” (I’m assuming VAVS is the acronym for Veterans Administration Volunteer Services, or Veteran’s A airs Voluntary Services.)

In any case I have no one to thank for pages and pages of delightful recipes like this one. The brown sugar nut bars have a light and delicate shortbread base, and you can use any nut you like, although this recipe suggests slivered almonds.

It’s a terrifi c treat to make ahead and freeze, and it can easily be transported to a party or pot luck without worrying about it falling apart. If you’ve got some leftover walnuts, pecans or almonds, just mix them together and blend them in the bath of butter, brown sugar and pure vanilla. The sweet and salty result is the perfect pairing for the shortbread base below. ■

Ingredients:

½ cup plus 3 tablespoons butter, divided ½ cup powdered sugar 1 cup all-purpose fl our ½ cup brown sugar, packed ¾ teaspoon lemon juice 1 tablespoon water

Directions:

Preheat oven to 350 degrees.

With an electric mixer, cream together ½ cup butter and powdered sugar. Add fl our and mix well. Dough will be very light and delicate to the touch.

Pat dough fi rmly into the bottom of an ungreased approximately 9 inch square or rectangular pan. Bake at 350 degrees for about 12 minutes or until lightly golden brown. Meanwhile, in a medium saucepan, melt 3 tablespoons of butter, brown sugar, lemon 1 cup slivered almonds or any nuts of choice (can be a combination) ¾ teaspoon pure vanilla

juice and water. Bring to a boil stirring constantly.

Remove from heat and stir in nuts and vanilla. (Note: Nuts can be a combination like walnuts, pecans and slivered almonds totaling 1 cup.)

Spread nut mixture evenly over pre-baked shortbread crust. Bake for 15 minutes.

Cool slightly, and cut into bars while still warm. (If freezing, slice bars fi rst before freezing.) Makes approximately 2 dozen small bars.