Breads

Peach Mango Salsa Bacon Cornbread Muffins

October 5, 2024 by kimbanick@comcast.net

Peach Mango Salsa Bacon Cornbread Muffins

with Peach Mango Salsa Butter and Smokey Hot Agave Syrup

#desertpepperrecipechallenge #desertpeppertradingco #desertpeppersalsa

Warm cornbread muffins that are made with Desert Pepper Trading Co Peach Mango Salsa, fresh corn and crispy chopped bacon are a great addition to a brunch table. To add to the delicious fun, serve Peach Mango Salsa Butter to spread on the muffins and a Smokey Hot Agave Syrup for a sweet drizzle. Local honey is also a great option for a sweet drizzle.

I am on of 38 bloggers to be chosen to compete in this tasty recipe challenge. The company sent each blogger jars of their Medium Salsa, Chili Con Queso and Peach Mango Salsa. The recipe for these Peach Mango Salsa Bacon Muffins made with using their Peach Mango Salsa as well as the compound butter.

WHAT’S THE CHALLENGE AND WHAT DO I WIN?

ONE GRAND PRIZE WINNER: $1,200.00

CASH PRIZE ONE ENTRÉE WINNER: $750.00

CASH PRIZE ONE BRUNCH WINNER: $750.00

CASH PRIZE ONE GAME DAY/PARTY WINNER: $750.00 CASH PRIZE

Here is what the company had to say to those applying.

“This is your moment to shine! We’re looking for original recipes that showcase our delicious queso and salsas in inventive and mouthwatering ways, allowing your culinary skills to truly shine in the kitchen.

One Entrée Winner: $750.00 Cash Prize

Step out of your comfort zone and be bold! We’re seeking inspiring recipes brimming with wonderful flavors and aromas made with our delicious queso and salsas that will leave us saying WOW!

One Brunch Winner: $750.00 Cash Prize

Brunch blends the best of breakfast and lunch, offering a delightful mix of sweet and savory dishes. Rise and shine! We’re searching for vibrant recipes featuring our queso and salsas to elevate your brunch and make it truly unforgettable.

One Game Day/ Party Winner: $750.00 Cash Prize

Make this football season a touchdown with Desert Pepper as your game day MVP. Show us your recipes using our queso and salsas that redefine game day finger foods, leaving us cheering for more.”

A quick batter is scooped into 12 paper muffin cups then topped with the remaining bacon and corn that is reserved. Fresh chopped cilantro is blended in and adds a nice herb flavor that goes so well with cornbread.

Once baked, the muffins can be served immediately or kept warm in an oven on the lowest setting. They can be reheated to serve later but fresh baked is best. The Smokey Hot Agave Syrup blends so well with the sweet/savory cornbread muffin. Use a red chili, a Fresno chili or a small Thai chili or one of your choice, any one of them will bring the heat. You can make the Smokey Hot Agave Syrup ahead of time and use it for so many things beside the muffins.

Be sure to use room temperature butter when mixing in the Peach Mango Salsa. This will allow a more smooth compound butter. You can chill the butter compound slightly to help with making small scoops. You could also roll the compound butter in plastic wrap, refrigerate it then make slices to serve.

A compliment to the muffins is fresh diced peaches and mangos. It lets everyone know what the theme of the muffins are. Plus it goes so well with fresh cornbread and syrup. A side dish of Desert Pepper Co Peach Mango Salsa is always a great idea.

Once the Peach Mango Salsa Butter starts to melt, drizzle on your choice of sweetness. Let those red pepper slices in the agave syrup run all over the muffin for a bite of heat.

WHERE CAN YOU FIND DESERT PEPPER SALSA PRODUCTS OR CONNECT WITH THEM ON SOCIAL MEDIA?

SHOP: SPROUTS, PUBLIX, HANNAFORD, HARRIS TEETER, SHOP RITE, WALMART, GIANT EAGLE, MARKET BASKET, JEWEL, MEIJER

Website: https://www.desertpepper.com/
Facebook: https://www.facebook.com/DesertPepperTradingCo
Instagram: https://www.instagram.com/desertpeppertradingco/

Peach Mango Bacon Cornbread Muffins with Peach Mango Salsa Butter

Makes 12 muffins

Muffins:

1 1/4 cup fresh corn kernels, or frozen thawed, See note to set aside

4 slices thick black pepper bacon, cooked and diced, See note to set aside

1 cup buttermilk

1/2 cup Desert Pepper Trading Co. Peach Mango Salsa

2 eggs

1/4 cup honey

1/4 cup sugar

3/4 cup flour

3/4 cup corn meal

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3 tablespoons fresh cilantro, minced

12 paper muffin cups

Peach Mango Salsa Butter:

1/2 cup butter, room temperature

3 tablespoons Desert Pepper Trading Co. Peach Mango Salsa

1 teaspoon sugar

Whisk all of the butter ingredients together until well blended. Keep at room temperature. If desired you can scoop small little balls of peach mango salsa butter for easy service.

Heat oven to 375

In a large mixing bowl, blend together all of the ingredients except the noted corn and bacon toppings for the batter. Scoop into 12 paper muffin cups that are placed in a a 12 muffin baking pan. Top the batter with the remaining corn and bacon pieces.

Bake for approximately 33 minutes or until a toothpick comes out clean. Server warm with the Peach Mango Salsa Butter. Drizzle with the Smokey Hot Agave Syrup if desired.

Note: Hold back 1/4 cup of corn and 1 1/2 slices of chopped bacon to garnish the top of the batter before baking.

Optional: Smokey Hot Agave Syrup

1/2 cup agave syrup

1 teaspoon smoked paprika

1 spicy hot chili pepper, minced

Heat all of the ingredients over medium heat to blend the flavors and pepper heat together.

Other Optional: honey and cubed fresh peach and mango

CHECK OUT my other recipe entry for the Game Day? Party Category…Cheesy Salsa Buffalo Meatballs

Indian Paneer Naan Bread

June 28, 2022 by kimbanick@comcast.net

INDIAN PANEER NAAN BREAD

WITH SCALLION RED PEPPER CURRY OIL

#gopi #gopipaneer #ohmygopi #gopipureatheart

Karoun sent 30 food bloggers, myself included, two different products with the challenge to create exciting, eye-catching and flavorful appetizers and/or entrees.

As I love to create Indian inspired dishes I stayed with that theme for this Paneer recipe challenge.

THIS BLOGGERS RECIPE CONTEST HAS TWO CATEGORIES:

Appetizer Category: using either Karoun Labne or Gopi Paneer: $500.00 Cash Prize

Entree Category: using either Karoun Labne or Gopi Paneer: $500.00 Cash Prize

Simple yet vibrate ingredients are sometimes the way to go. Scallions, garlic, curry powder, red pepper flakes and some oil make a sizzling spicy topping.

Naan bread, an Indian staple with the Paneer cheese, ready for the broiler.

Minimal ingredients, easy prep, but the flavors are ooh so good.

This variety of Paneer cheese has a firm yet pliable texture that melts easily but will handle the heat from the broiler without burning,

A little cilantro, several lime wedges and your platter is ready for guests to enjoy.

Be sure to find and follow Karoun Dairies at the social media links below:

website: https://www.karouncheese.com/

Facebook: https://www.karouncheese.com/

Instagram: https://www.instagram.com/karoundairies /

Twitter: https://twitter.com/KarounDairies

Check out my appetizer entries Creamy Tomato Labne Soup and Baked Phyllo Paneer Rolls for this contest and entree recipe Creamy Herb Chicken In Dijon Labne Sauce

The Karoun Dairies product are so versatile so why not have fun!!

Indian Paneer Naan Bread

Number of servings: 12

See Detailed Nutrition Info on

Indian Paneer Naan Bread with Scallion Red Pepper Curry Oil is a sassy appetizer to get your taste buds going. Serve it alone or along side your favorite Indian entree.

Ingredients

8 scallions, diced
1 tsp. chili flakes
1 tsp. curry powder
1 tsp. pressed fresh garlic
1/3 cup avocado oil (or a neutral high heat oil)
1/4 tsp kosher salt
4 large flat naan bread
1-8oz. Gopi Paneer cheese, shredded
1/2 cup cilantro leaves/sprigs
2 limes, cut into wedges

Instructions

In a small mixing bowl, add the diced scallions, chili flakes, curry powder and pressed fresh garlic.
Heat the oil over medium high until it begins to shimmer on the surface and give off a light smoke. Once the oil is screaming hot, carefully pour it over the scallion mixture. Stir to allow all of the mixture to blend together. Season with the kosher salt and set aside.
When ready to serve the bread, turn the oven to broil. Moisten the naan breads with a sprinkling of water and top with the shredded Gopi Paneer Cheese.
Broil two at a time or whatever amount your oven allows. Allow the bread and paneer cheese to toast. The broiling time may differ depending upon the heat of the broiler and the position of the rack. Watch carefully and turn as needed for even toasting.
Remove from the baking sheet and broil the remaining two naan breads with paneer cheese.
Drizzle the cheesy naan bread with the Scallion Red Pepper Curry Oil and garnish with the cilantro leaves/sprigs. Cut into wedges. Serve with the fresh lime slices and enjoy!

Easy Persimmon Bread

November 25, 2021 by kimbanick@comcast.net

Easy Persimmon Bread

#familybakingchallenge Recipe created by Melissa’s Produce

Easy Persimmon Bread is just that, easy to make. The wonderful surprise to this recipe is the use of seasonal persimmons. This variety is called Hachiya. Easy to peel and lots of pulp. Use a fork to mash the persimmon down to a smoother pulp. The recipe will make two loaves or 4 full mini loaves. 🙂

The goal is to recreate at least 2 of the 8 recipes that will be emailed during the contest. You gain extra credit if you post more than 2 recipes. The second recipe is Easy Persimmon Bread which is found on the Melissa’s Produce website. Be on the lookout for the third recipe coming soon.

WHAT ARE THE PRIZES:

GRAND PRIZES:

1st – $1500 – wins a year supply of Challenge Butter Coupons; Ultimate Rub Collection + $100 gift card from Spiceology + Melissa’s Plentiful Pairings Wine Gift Basket
2nd – $750 – wins 6 month supple of Challenge Butter Coupons; Ultimate Rub Collection + $100 gift card from Spiceology + Melissa’s Plentiful Pairings Wine Gift Basket
3rd – $500 – wins 6 month supple of Challenge Butter Coupons; Ultimate Rub Collection + $100 gift card from Spiceology + Melissa’s Plentiful Pairings Wine Gift Basket

SOME OF THE MAIN INGREDIENTS ARE:

Butter
Sugar
Eggs
Vanilla extract
Flour
Persimmons
Raisins
Nuts

Click here for the entire recipe! Follow along on Melissa’s Produce Instagram and the hashtag #FamilyBakingChallenge to see how we do in this contest.

Don’t miss our first recipe recreation for the contest…Easy Grape Snack Cake.

Pumpkin Cranberry Pistachio Bread

November 26, 2019 by kimbanick@comcast.net

“Pure Joy Bloggers Recipe Challenge” #FloridaCrystals, #FCChallenge, #Sweeps #USAOrganic #Glutenfreesugar Florida Crystals®

Pumpkin this and pumpkin that must mean that the holidays are on the way. When I think of pumpkin, I think of Thanksgiving. Why is it that no other time of the year I enjoy this delicious variety of squash.

I was accepted to take the Florida Crystals “Pure Joy Blogger Recipe Challenge”. In the mail I received 12 glorious pounds of Organic Raw Cane Sugars; Brown Raw Cane Sugar, Powdered Raw Sugar and Raw Cane Sugar.

According to Florida Crystals each type of sugar has its own unique attributes that make them suitable for a variety of different uses. Their Organic Brown Raw Cane Sugar is a rich free flowing sugar with bold flavors of molasses and caramel. This brown sugar has a higher moisture content which is ideal for baking as it keeps your recipe soft and tender.

Once I read that, I knew what I wanted to bake…a pumpkin bread that is deep in flavor, moist and tender.

The Organic Raw Cane Sugar is also very versatile and makes a great replacement for white granulated sugars. The package is filled with fine golden crystals that have a hint of molasses which is also perfect for baking. Last but not least is their Organic Powdered Raw Cane Sugar. Fluffy like snow and best used for frostings, icings, sugar cookies and no-bake cheesecakes.

Just look at that goodness inside that pumpkin bread…dried cranberries, pistachios and lot of flavorful ground spices.

There are three recipe categories to compete in; Organic Baking, Vegan and Thanksgiving. One winner will be selected in each category and be awarded $500.00. The winning recipe of each category will then compete to see who will become the $1000.00 Grand Prize Winner of the Challenge.

Where Can You Learn More About Florida Crystals Raw Cane Sugars?

Click here to read more about Florida Crystals Raw Cane Sugars products. Or head on over here to their home page.

Want to follow Florida Crystals on their social media platforms?

You can follow Florida Crystals on these links below.

Instagram…here

Pinterest…here

Facebook…here

Since receiving my complimentary products for this bloggers contest, I have seen it at some of my local store such as Walmart, Safeway and Fred Meyers. They do not carry all of the three sent to me but now I know where I can find some of them. I also learned that you can order them on Amazon.

Ready for the recipe??

Pumpkin Cranberry Pistachio Bread

Ingredients:

3 cups flour

3 cups Florida Crystals Organic Brown Raw Cane Sugar

Bakers note: (Spoon into 1 cup measuring cup instead of digging in bag as don’t want packed).

1 cup canola oil

¼ cup molasses

4 large eggs

1-25oz can 100% Pumpkin Puree (not pumpkin filling)

2 tsp fine sea salt

2 tsp baking soda

1 tsp baking powder

1 tsp fresh ground nutmeg

1 tsp ground allspice

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp Chinese 5-spice

1/2 tsp pistachio extract

3/4 cup rough chopped lightly salted, shelled pistachio nuts

½ cup rough chopped dried cranberries

3 mini baking pans, 8 X 3 X 2. You can make in two larger bread pans or in muffin tins but watch the baking time accordingly.

Mixing instructions:

Heat oven to 350 degrees.

Chop and set aside the pistachio and dried cranberries.

In a medium bowl combine the dry ingredients: Flour, sea salt, baking powder, baking soda, nutmeg, allspice, cinnamon, ginger, Chinese-5-spice. Whisk them together and set aside.

In another bowl, lightly whisk the four eggs then add oil, molasses, Florida Crystals Organic Brown Raw Cane Sugar, and pistachio extract to your stand mixer bowl. Use the paddle attachment to blend, 30 seconds to a minute to blend until smooth.

Add in pumpkin puree and mix gently 30 seconds to a minute.

Add in you dry ingredients from earlier step and blend on low to medium till a batter type consistency.

Add in your chopped dried cranberries and pistachios and blend just enough to evenly distribute through batter.

Spray baking pans, and evenly distribute batter.

Place on a baking sheet and bake on middle rack of oven for about 60 minutes or until no batter shows on knife poke.

Remove from oven and place on cooling rack for about 15-20 minutes, then gently tip upside down and they should release from pan. Place back on cooling rack to continue to cool for as long as you can stand not cutting into and eating.

Idaho Potato Bacon and Cheddar Soup in a Sourdough Bread Bowl

October 27, 2016 by kimbanick@comcast.net

Idaho Potato Bacon and Cheddar Soup in a Sourdough Bread Bowl by At Home with Rebecka

Photo and recipe courtesy of At Home with Rebecka

Soup in a bread bowl, what more can you want? OK, maybe dessert after a long nap!!

While I walked around Disneyland last week, I knew when it was time to eat, AGAIN. The smell of crispy fried chicken, hand dipped corn dogs from the little red wagon and Mickey shaped Beignets all covered in powdered sugar from the New Orleans Square, all had my head searching different directions. What my nose did’t catch, my eyes did: creamy Dole Whips and frosted Matterhorn Macaroons !

Yeap, that’s me peering at the ready to eat Dole Whip. The pain of waiting for a photo shot! The little macaroon looks just like the big Matterhorn ride, crispy on the outside and super moist on the inside.

One dish I saw people ordering and spooning into was the Clam Chowder Bread Bowls. Like I said before, soup in a bowl, what more can you want.

My talented food competitor/blogger friend, Rebecka has created a yummy comfort bread bowl filled with Idaho Potato Bacon and Cheddar Soup.

Rebecka Evans-At Home with Rebecka

If you want to watch Rebecka in action, cooking her heart out on national television, tune into Food Network November 20th 2016 10 pm EST.

She is competing on Clash of the Grandma’s. I am so proud of her. She is a gifted cook and a wonderful women with a warm heart and spirit. Can’t wait to watch!!

Find the full recipe here and her upcoming television cook off here!!

Women’s Day Retreat Luncheon

September 26, 2014 by kimbanick@comcast.net

It is always a joy to be able to cook for others, especially the women of my church. This last weekend I was able to serve the women a luncheon of soups, salads and breads.

Don’t even think that I did this alone. I am blessed to have friends and a husband who love to cook as well. Mark, Leslie, Teri, Carolyn and Michelle, you all are the best!! They all volunteered their time with smiles on their faces.

After discussing the menu with Cindy L., who coordinated the women’s day retreat, we came down to three different soups (creamy, hearty and light), three fabulous salads and three breads (biscuit, crescent and bread knot).

Try these easy recipes at home or for a large crowd, they will be delighted.

Soup just like Olive Garden’s Pasta e Fagioli, yum! We made this soup from the Damn Delicious website. The only thing I changed was the type of sausage I used. Instead of spicy Italian sausage I used mild Italian sausage.

Pasta e Fagioli-The Prize of Cooking

Vegetable Soup for those who want to go light, gluten free or vegan. It is always nice to be able to provide options for those who have special diets. I totally understand since I can not tolerate gluten myself. My Crohn’s Disease is much happier without it.

Vegetable Soup- The Prize of Cooking

The vegetable soup we made was based off of this recipe from Food Network. We used onions instead of leeks, frozen corn instead of fresh cut off the cob and fresh baby spinach instead of parsley. At the end of the cooking time we also added fresh diced zucchini, and peas. I found a great concentrated liquid vegetable broth from Knorr that is gluten free and free of MSG from Cash and Carry, a local commercial grocery supplier.

The Baked Potato Bacon Chowder was the popular soup of the day. In fact we served every drop of it. I have to tell you that we did not make this soup from scratch but rather bought a pre-made frozen base. We couldn’t leave things alone so we added fresh red potatoes that were cubed and oven roasted in the bacon fat that was on the trays from the bacon we cooked earlier. Oh and some of the crumbled bacon for even more bacon goodness. Finally we topped it off with fresh chopped chives.

Baked Potato Bacon Chowder-The Prize of Cooking

Salad time!! What women doesn’t love a broccoli salad with apples, bacon and cranberries? Can’t say that I know one that doesn’t . We made a fabulous Apple Broccoli Salad. This salad is similar to the loved broccoli salad with sunflower seeds and bacon. Cindy L, my friend and coordinator shared this Apple Broccoli Salad with me.

Broccoli Apple Salad-The Prize of Cooking

Apple Broccoli Salad-The Prize of Cooking

My mother is 76 years old and is still catering to this day. I called her to talk about this luncheon. She said she make a salad likes this all of the time but adds grated parmesan cheese to the dressing. She also suggested using a coleslaw dressing in place of the mayonnaise, sugar and lemon juice. So that is what we did. Cindy’s original recipe calls for

1 lb bacon

1 large bunch broccoli, cut into bite size pieces

1 c dried cranberries

2 c chopped apples

1 bunch green onions, diced

1 c chopped nuts of choice (Cindy personally LOVES pecans!!)

1-1/2 c mayonnaise

5 T sugar

2 T lemon juice

Brown the bacon and crumble (Cindy has used Costco bacon bits before and they work well, too). Mix mayo, sugar, lemon juice in separate container and set aside.

Rinse, cut/chop all items and toss into large mixing bowl. Pour in dressing, toss to coat, refrigerate and serve.

This makes about 12 cups or so… super delicious!

This next salad is one my mother shared with me. She makes it over and over for her catering business. She said it is one of those salads that you think may be a bit unusual until you taste it. Strawberry Poppy Seed Slaw. Oh yes, a slaw with fruit and a slightly sweet poppy seed dressing. Wait……….don’t forget the candied pecans that have a hint of cinnamon!

Strawberry Poppy Seed Slaw-The Prize of Cooking

Strawberry Poppy Seed Slaw

1 bag of shredded cabbage

1 pint strawberries, hulled and cut into quarters

1 cup red grapes, left whole or sliced

Candied pecans, recipe below

Poppy Seed Salad Dressing:

1 cup oil

1 tsp dry mustard

2 tablespoon finely minced onion

1 tablespoon poppy seed

1/3 cup white vinegar

1/2 cup sugar

In a blender or food processor, add all of the poppy seed dressing ingredients except the oil. While blending the ingredients, slowly drizzle the oil into the processor until the dressing is well combined.

Making the Candied Pecans:

1 1/2 cups sugar

1 cup water

1 tablespoon cinnamon

Bag of pecans, up to one pound

Pre-heat oven to 350 degrees. Bring sugar and water with cinnamon to a boil in a medium size sauce pan. Add pecans and continue to boil for 10 minutes.

Pour pecans onto a greased sprayed baking sheet. Place in oven and bake for 10 minutes or until dry and crispy.

DO NOT MIX THIS UNTIL READY TO SERVE!! Just before serving the salad add all of the ingredients, with the pecans and dressing. Toss to coat with dressing and serve immediately. By waiting you will keep the salad crisp and fresh without loosing the crunch of the candied pecans. The strawberries also stay a bright red color.

Soups…..Salads……and Bread!!!!!!!!!!!!!! Three breads to make the choice difficult. 🙂 Goat Cheese and Chive Biscuits, Garlic Parmesan Knots and Cresents.

Assorted Baked Breads-The Prize of Cooking

We chose to not make cresents from scratch but rather spend our time baking the other two. You can find the Goat Cheese and Chive biscuit recipe here. The last recipe to share from this meal is the Garlic Parmesan Knots. You can find that recipe here.

Flaky Goat Cheese and Chive Biscuits

August 20, 2014 by kimbanick@comcast.net

Do you ever come across a recipe that you make for your family and then it becomes the new favorite? That would be these Flaky Goat Cheese and Chive Biscuits from The Bojon Gourmet.

I found this recipe some time ago. I made them for my past co-workers and they loved them to no end. Recently I made them again for my husband’s birthday picnic lunch. An other couple, my husband and myself had a wonderful lunch at the Willamette Valley Vineyards. I pack a lunch of cold cuts, olives, cheeses, marionberry jalapeno jelly I made and these gorgeous flaky biscuits.

Flaky Goat Cheese and Chive Biscuits-The Prize of Cooking

Being a member of the winery I am able to bring guests along for a complimentary wine tasting. We started our lunch with the tasting and then decided which bottle of wine to have with our picnic lunch. The winery has a terraced patio that overlooks the vineyard. The day was spectacular, the company was special and the food was perfect.

A great part about these biscuits is that they can be frozen and then baked as needed. That is just what I did with these the day of the picnic. I turned the oven to 450 degrees and then took out the frozen biscuits squares and placed them on a baking sheet with a silicone mat (parchment paper works great too). No need to thaw the biscuits before hand. They will start to thaw as the oven pre-heats.

Frozen Flaky Goat Cheese and Chive Biscuits-The Prize of Cooking

Flaky Goat Cheese and Chive Biscuits-The Prize of Cooking

The past few times I have made these biscuits I used logs of goat cheese that I had to crumble apart by hand but I came across a store that sells crumbled goat cheese in a 3.5 ounce tub. Great product for making one step much easier. The love of this great biscuit does not stop at the picnic. I am making them for a women’s fall treat at my church for 150 women. I know they will love them. Find the recipe here and make these for yourself and see if it is your new family favorite. I bet it will be.

Flaky Goat Cheese and Chive Biscuits-The Prize of Cooking

Sugar Kuchen

December 12, 2013 by kimbanick@comcast.net

Sugar Kuchen…Photo is my daughter Stephanie with her Great Grandma Meschke when she was only a few weeks old.

Sugar Kuchen

Number of servings: 25

See Detailed Nutrition Info on

Great Grandma Meschke never measured anything. It was always a pinch of this and a handful of that.

Ingredients

FOR THE DOUGH

1 cup white sugar
½ cup shortening
1 teaspoon vanilla
2 whole eggs
½ teaspoon anise (star anise ground into powder)
1 cup whole cream
3 tablespoons white vinegar
1 teaspoon baking soda
5 ½ cups all purpose flour
1 heaping teaspoon baking powder

FOR THE TOPPING

1 cup white sugar
½ cup brown sugar
¼ cup milk
1/2 teaspoon cinnamon
¼ teaspoon nutmeg
1/4 teaspoon anise (star anise ground into powder)

Instructions

In a large bowl cream together 1 cup white sugar, ½ cup shortening, and 1 tsp vanilla. Add in 2 whole eggs and ½ tsp powdered anise, continue to cream together.
In a separate smaller bowl, mix together 1 cup whole cream and 3 tbsp white vinegar, then add 1 tsp baking soda into that. Be ready for it to foam up when you add in the baking soda.
Combine both creamed mixtures together well. Then stir in 5 cups of all purpose flour. When mixed well, Add in last ½ cup flour and 1 heaping tsp of baking powder.
Cover dough with damp cloth and let rest for 30 minutes -Preheat oven to 350 degrees -Use a 10X15 cookie sheet with raised edges, Spray sheet with cooking spray. Put dough on cookie sheet and use a rolling pin to roll out. Use your fingers to press the dough out all the way to the edges.
Mix together ½ cup white sugar and ¼ cup milk. Once dissolved, brush over the dough.
Combine ½ cup brown sugar, ½ cup white sugar, 1/2 tsp cinnamon, ¼ tsp nutmeg, 1/4 tsp powdered anise. Sprinkle on top of dough.
Bake at 350 degrees for 20 minutes or until golden brown. Cut into squares while still warm.

Notes

Submitted by Stephanie Rieff of Salem, OR to the Lost Italian website. See more entries here: http://thelostitalian.areavoices.com/

Breads

Peach Mango Salsa Bacon Cornbread Muffins

WHAT’S THE CHALLENGE AND WHAT DO I WIN?

ONE GRAND PRIZE WINNER: $1,200.00

CASH PRIZE ONE ENTRÉE WINNER: $750.00

CASH PRIZE ONE BRUNCH WINNER: $750.00

CASH PRIZE ONE GAME DAY/PARTY WINNER: $750.00 CASH PRIZE

WHERE CAN YOU FIND DESERT PEPPER SALSA PRODUCTS OR CONNECT WITH THEM ON SOCIAL MEDIA?

SHOP: SPROUTS, PUBLIX, HANNAFORD, HARRIS TEETER, SHOP RITE, WALMART, GIANT EAGLE, MARKET BASKET, JEWEL, MEIJER

Peach Mango Bacon Cornbread Muffins with Peach Mango Salsa Butter

INDIAN PANEER NAAN BREAD

WITH SCALLION RED PEPPER CURRY OIL

THIS BLOGGERS RECIPE CONTEST HAS TWO CATEGORIES:

Indian Paneer Naan Bread

Ingredients

Instructions

Easy Persimmon Bread

WHAT ARE THE PRIZES:

GRAND PRIZES:

SOME OF THE MAIN INGREDIENTS ARE:

Ready for the recipe??

Sugar Kuchen

Ingredients

FOR THE DOUGH

FOR THE TOPPING

Instructions

Notes

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