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

For cake
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

1. Make cake:Preheat oven to 400 °F with rack in middle.
2. Whisk together flour, sugar, baking powder, and salt.
3. Whisk together butter, milk, and egg in a large bowl, then whisk in flour mixture until just combined.
4. 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.
5. 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.
6. 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.

CONTEST RUNNERS-UP:

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.
coloured marshmallows
Can add nuts and /or cherries if desired