December - Harley Marine Services, Inc.

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Safe, Responsible, Reliable, Efficient Page 18 401(k) Plan Changes Start January 1 st Happy holidays to everyone!! We just wanted to take a moment and remind you of the 401(k) plan changes which will be effective January 1, 2012: Administrative Questions If you have questions regarding your quarterly statement, participant website, or plan provisions, please contact your plan administrator: Eligibility: Service requirements will be decreased from 12 months of service to 3 months of service. Entry: Enrollment periods into the plan will be expanded from semiannually (January, July) to quarterly (January, April, July, October). Company Match: New participants will now receive the company match at the first day of the quarter after the employee’s one year anniversary. However, employees hired on or prior to December 31, 2010 enrolling into the plan on January 1, 2012 will receive the company match beginning on January 1, 2012. Roth: You will now have the ability to save into your retirement plan on an after-tax basis. Due to the changes in the plan, Harley Marine will require all enrolled employees to submit enrollment forms for the January enrollment. Melody Prescott with Kibble & Prentice held a meeting in Seattle on November 30 th to discuss these changes. If you missed the meeting, please feel free to contact her at 206-676-7421 or 800-767-0650 Ext 67421, or via email: melody.prescott@kpcom.com. Our next meeting will be held on Wednesday, December 7 th at 10:00 am in Los Angeles at the LA-301 office. Note: You may have received a notice from Charles Schwab that their Stable Value Fund will be terminated on April 30, 2012. The 401(k) committee is reviewing replacement funds and we will communicate the new fund shortly. Open Enrollment The company 401(k) open enrollment for January 2012 has arrived! Human Resources mailed out packets to eligible participants, including all necessary forms. Additionally, current participants should have received a form which allows you to make changes to your existing deferral contribution. G. Russell Knobel & Associates 1-800-822-9205 Investment Questions If you have questions or need guidance with the fund options in your retirement plan, please contact your plan education specialist: Kibble & Prentice Melody Prescott 1-206-676-7421 melody.prescott@kpcom.com Plan Eligibility You are eligible to enter your retirement plan if you are age 21 or older, and have completed 1 year of service. Other Questions For additional information or questions on the 401(k) program, please contact your HR Representative anytime at 206-628-0051.
Safe, Responsible, Reliable, Efficient Page 19 Cooking with the Crew “Carrot Cake” Chris Starkenburg Ingredients: 2 cups Sugar 1/3 cup Pecans, chopped 1 3/4 cup Vegetable Oil 1/3 cup Walnuts, chopped 4 Large Eggs 1/2 cup Raisins 2 cups Flour 1 jar Apricot Jam or Preserve 2 tsp. Baking Powder 2 tsp. Baking Soda Frosting 1 tsp. Kosher Salt 1 lbs. Cream Cheese, room temperature 1 1/4 tsp. Ground Cinnamon 1/2 cup Unsalted Butter 1 tsp. Fresh Ground Nutmeg 4 1/2 cups Powder Sugar 1/8 tsp. Ground Clove 4 1/2 tsp. Pure Vanilla Extract 3 cups Grated Carrots Directions: 1. Line the bottom of (3) 9 inch by 1 1/2 inch cake pans with parchment paper. Lightly butter sides and parchment paper bottom.. 2. Pre-heat the oven to 325°F. 3. In a large mixing bowl, with an electric mixer, blend the sugar and vegetable oil until smooth.. Add one egg at a time, mixing well after each egg. Continue until all four eggs are incorporated. 4. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg and clove into a separate bowl. 5. Stir the dried ingredients into the oil and egg mixture. Then fold in the grated carrots, nuts and raisins. 6. When the batter is smooth, pour equal parts into each pan. 7. Place the pans in the oven and bake for about 35-40 minutes or until a toothpick inserted comes out clean. 8. Remove the cakes from the oven and let rest for 20 minutes on a cooling rack. Then turn the cakes out on the rack, remove the parchment paper and let them completely cool. Place in the refrigerator for several hours before assembling the cake. 9. FROSTING: Make sure the butter and cream cheese are at room temperature. With an electric mixer, whip the cream cheese, butter and vanilla extract until smooth. Add the powder sugar and continue to whip until smooth and creamy. 10. ASSEMBLY: If the cake is rounded, you may level by cutting off 1/4 to 3/8 of an inch off 2 of the cakes. Leave the last one with a dome top. Place the first cake on a serving platter, spread 2-3 tablespoons of apricot jam or preserve on the top, gently work it into the cake. Then add 3/4 cup of the whipped frosting. Continue this pattern with the next layer. Then top with the domed cake. With a pastry spatula, spread the remaining frosting all over the cake, starting with the top and working to cover the side. Place in the refrigerator and let everything set up. Cover with a domed lid until you are ready to serve.
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December - Harley Marine Services, Inc.

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