Instructions: 1. In a bowl, mix 1 1/2 cups flour, cornmeal, baking powder, and salt. With pastry blender or fingers, cut or rub in 5 tablespoons butter until largest lumps are 1/4-inch pieces.

2. In another bowl, beat to blend caramel topping, 1/3 cup half-and-half, and egg. Pour into flour mixture and stir just until moistened.

3. Pat dough into a ball. Knead on a lightly floured board just until smooth, about 10 turns; add flour to board as required to prevent sticking.

4. Pat dough into a 6 1/2-inch round. Cut into 8 wedges and place pieces about 1 inch apart on a nonstick or lightly buttered 12- by 15-inch baking sheet.

5. Brush shortcake wedges with remaining 1 tablespoon half-and-half. Combine pine nuts with sugar and cinnamon; gently pat onto shortcakes.

6. Bake in a 375 [degrees] oven until dark gold, 22 to 25 minutes. Cool on a rack.

7. In a bowl, mix sweetened condensed milk, sour cream, and lime peel with lime juice to make lime cream.

8. Split shortcakes in half. Place each bottom on a dessert plate. Combine raspberries, blueberries, and blackberries and spoon equally over shortcake bottoms. Spoon lime cream over berries, then place shortcake tops on cream.

Sunsets Centennial cook-off. GRAND PRIZE

"In Colorado Springs, we like flavors of the Southwest, such as pine nuts and cornmeal," says Wolt. "But Im a native Seattleite, so I remembered the lush berry fields at home." To create her winning recipe she mixed the flavors of her two homes. Judges applauded the delicate crunch and flavor of Wolts shortcakes. She serves them with berries and a lime cream sauce.

As a hobby, Wolt enters about 10 cooking contests a year. "Cooking is my creative outlet," she says. "And though I cook all kinds of foods, baking desserts is my original love."

PREP AND COOK TIME: About 1 1/2 hours
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MAKES: 8 servings

NOTES: To gild the lily, top shortcakes with whipped cream sweetened with a little caramel syrup and curled strips of lime peel.

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