I want to thank everyone who submitted a great recipe this time around! Just as it was last time, it was so difficult to choose a winner, but I have one who really impressed me with a great submission! Congratulations Joey, from Montreal for the Strawberry Jam Crumble Cupcake Recipe! I cannot wait to try this, until then, I will just admire the photo on her blog! Joey sent this yummy sounding recipe, and it has a *photo* – we all know I love food photos! THANKS Joey! Your prize will be on it’s way this week!
I also want to thank my 2 runners-up Larry and Ruth! Great job both of you!
On a side note, I also was very amused at the *5* submissions of Banana Bread Recipes! That was a fun surprise, and yet, they were all different! I can’t wait to try them all out as well, and hope to post all 5 soon 🙂
And now…our GRAND PRIZE WINNER:
Strawberry Jam Cupcake Crumble – from Joey
1 cup all-purpose flour
1/2 cup sugar
1 3/4 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, melted
1/2 cup milk
1 large egg
1/2 cup raspberry jam or preserves
For crumb topping
3/4 stick unsalted butter, melted
1/4 cup packed brown sugar
1/4 cup granulated sugar
3/4 teaspoon cinnamon
1/8 teaspoon salt
1 cup plus 2 tablespoons all-purpose flour
- Make cake:Preheat oven to 400 °F with rack in middle.
- Whisk together flour, sugar, baking powder, and salt.
- Whisk together butter, milk, and egg in a large bowl, then whisk in flour mixture until just combined.
- Pour batter into muffin or cupcake pan (with muffin or cupcake paper lining cups) to about 1/2 full. Dollop jam all over surface, then swirl into batter with spoon.
- Make crumb topping:Whisk together butter, sugars, cinnamon, and salt until smooth. Stir in flour, then blend with your fingertips until incorporated. Sprinkle crumbs in large clumps over top of cupcakes.
- Bake cake until a wooden pick inserted in center comes out clean and sides begin to pull away from pan, about 15-20 minutes. Cool in pan on a rack 5 minutes.
These were a hit with my co-workers. The crumb topping is awesome and sweet enough, while the cake part is moist, fluffy, and not too sweet. It was a great balance. My only problem was that I filled my cups too much and when it baked, the crumble part started falling off. I’m planning on making this again for my mom’s birthday.
Larry Veeder for his *easy* sounding recipe for a yummy stew! Mmmm!! I was so proud of Larry, our *only* male contest entry! Way to go – and keep cooking, the women love guys who can cook!
Also, Ruth Dittmer for her Green Salad Recipe (I must admit, I know Ruth personally, and my Mom (who is a close friend of Ruth’s) also makes this salad recipe, and it is SO good!) It is one of those jelly salad marshmallow type dishes they always serve at family picnics 🙂 Is it a dessert? Is it a main course? Who cares – it’s just so GOOD!
Thanks to you both, and to everyone else who entered! I can’t wait to try/post more of your recipes!
Smoked Sausage Stew – from Larry
1 pound smoked sausage, kielbasa, or polish sausage
1 large onion, chopped
1 14 oz can of tomatoes
1 can of kidney beans, undrained
2 chicken boullion cubes
2 cups water
1/2 cup small elbow macaroni
Saute sausage and onion just until onion is tender. Add remaining ingredients, cover and simmer approximately 15 to 20 minutes.
I usually serve with cornbread muffins, or crusty garlic bread.
Green Salad – from Ruth
1 pkg. pistachio instant pudding
1 28oz. tin crushed pineapple with juice
Put instant pudding powder over pineapple
and mix together.
Add 1/2 container of cool whip and 1/2 pkg.
Can add nuts and /or cherries if desired