Grand Prize Winner of a $50 Bloom Gift Certificate
Monkey Bread submitted by Wynne Stevens
4 cans refrigerated biscuits
1 cup brown sugar (packed down)
1 ½ sticks butter (3/4 cup)
½ cup white sugar
2 tablespoons cinnamon
½ cup raisins (these are optional; it’s great with or without them)
Preheat oven to 350 degrees and grease a 9-10 inch tube pan.
Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits in halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.
Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.
In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.
Bake for 35 minutes. Let bread cool in pan for 10 minutes, and then turn out onto a place. Pull apart and enjoy!
You can also add crushed walnuts on top if you want. It tastes excellent either way! |
2nd Place Winner of a $35 Bloom Gift Certificate
Bev Carr shared “My Friend Sara’s Cranberries with Grand Marnier”
“These are so good that even people who don’t normally eat cranberries love them—you can’t get enough of this refreshing side dish! It would even be a great dessert, maybe with a scoop of vanilla ice cream.”
4 cups cranberries (a normal bag is 2 ½ cups)
1 ½ cups sugar
1 ½ cup water
1 teaspoon grated lemon rind
1/3 cup Grand Marnier liqueur
Combine all ingredients except Grand Marnier, bring to a boil, then lower heat, and cook until cranberries pop (about 5 minutes). Remove from heat, let cool a bit, and then stir in Grand Marnier. Refrigerate until chilled before serving. This will keep for a week in the refrigerator. |
3rd Place Winner of a $25 Bloom Gift Certificate
Susan Peacock’s Chocolate Peanut Candy
6 oz. semisweet chocolate chips
6 oz. butterscotch chips
2 tablespoons peanut butter
Melt together and add 1 cup peanuts. Stir and drop onto wax paper lined cookie sheet. Chill and enjoy. |
3rd Place Winner of a $25 Bloom Gift Certificate
Photographer Martha Hoelzer’s Kahlua Dip
1-8oz cream cheese (softened)
1-8oz cool whip
1 cup sour cream
3/4 cup brown sugar
1/3 cup kahula
1-3oz unsalted nuts (optional)
Blend cream cheese and cool whip. Add sugar and kahlua and mix well. Add the rest of the ingredients. Refrigerate for at least one day in advance. Tastes great with granny smith apples (or something slightly tart) dipped in or as a dessert topping. |
