food | prize tested recipes
Season’s Eatings
Give gifts from the kitchen or serve a cheese-loaded
appetizer with these winning dishes from BHG readers.
BY ERIN SIMPSON |
PHOTOS BLAINE MOATS |
FOOD STYLING GREG LUNA
PTR W IN NER
Kelly Mapes
F ort C ollins, CO
“ I really en joy
h a n g in g o u t in
m y k itch en ,
d a y d rea m in g abou t
flavor com binations
a n d co m in g up
w ith n e w recip es.
I
a lso lo v e b isc u its,
so I d e c id ed to
g iv e th em th e
fla v o r of
b r u sch etta an d
fe ta c h e e se .”
$400 PRIZE: QUICK BREADS FOR GIVING
Bruschetta Biscuits with Feta
3
/i
cup milk
/3
cup olive oil
1
cup fresh baby spinach leaves, chopped
/4
cup fresh basil leaves, chopped
/4
cup dried tomatoes (not oil-packed), chopped
1
/4
cup pitted kalamata olives, chopped
2
cups all-purpose flour
2
tsp. baking powder
3
Tbsp. crumbled feta cheese
1
Tbsp. pine nuts
1
. Preheat oven to
425
°F. Line a baking sheet with
parchment paper. In a bowl combine milk, oil,
spinach, basil, tomatoes, and olives. In a large bowl
combine flour, baking powder, and /
2
teaspoon
salt.
Make a well in center of flour mixture. Add milk
mixture all at once; with a fork stir until moistened.
2
. Gently knead dough on a lightly floured surface
until dough holds together. Pat into an 8x8-inch
square. Cut into nine squares.
3
. Place biscuits
1
inch apart on prepared baking
sheet. Brush lightly with
milk.
Sprinkle with feta
cheese and pine nuts. Bake
15
minutes or until
golden. Cool slightly before serving.
Makes
9
biscuits.
To give as gift, store cooled biscuits in an airtight
container in the refrigerator up to
3
days. Reheat
biscuits, wrapped in foil, in
350
°F oven
12
minutes.
r
)
$200 PRIZE: QUICK BREADS FOR GIVING
Maple Crunch Muffins
PTR W IN N E R
Renee Tindol
C lerm on t, FL
“ I m ake lo ts o f
m u ffin s for m y
fa m ily w ith th e
goal b ein g to give
th e m a m ore
h ea lth fu l bak ed
goo d . I tr y to b a se
r ec ip es o n w h a t
m y fa m ily w ill
enjoy, a n d w e ea t
b u ck e ts o f granola.
I th o u g h t th e
m u ffin s w o u ld be
fu n p iled h ig h w ith
a fresh granola
top p in g.”
2
cups all-purpose flour
1
cup whole wheat flour
1
/
2
cup granola with almonds
1
Tbsp. baking powder
1
cup milk
1
cup pure maple syrup
1
/
2
cup canola oil
2
eggs, lightly beaten
1
recipe Maple Frosting,
b e lo w
Granola with almonds
Preheat oven to
375
°F. Line eighteen
3
Winch muffin
cups with
5
x
5
-inch squares of parchment paper (pleat
to fit) or paper bake cups. Combine flours, granola,
baking powder, and
1
teaspoon
salt.
Combine milk,
syrup, oil, and eggs; add to flour mixture. Stir until
moistened (batter will be lumpy). Spoon into muffin
cups, filling each two-thirds full. Bake
15
minutes or
until a wooden toothpick comes out clean. Cool in
muffin cups on wire rack
5
minutes. Remove from
cups. Spoon Maple Frosting atop muffins; sprinkle
with additional granola. Makes
18
muffins.
Maple Frosting In bowl beat
2
ounces softened cream
cheese
30
seconds. Add
2
tablespoons powdered sugar
and 1 tablespoon maple syrup; beat until smooth.
To give as gift, store cooled muffins in an airtight
container. Package Maple frosting and granola for
topping separately; store in refrigerator.
BETTER HOMES AND GARDENS | DECEMBER 2010 | BHG.COM
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