A couple of weeks ago we had a recipe competition (our version of Top Chef) for the employees. We have among us some talented cooks and bakers. Each contestant has time to “set up” before the judges’ taste and evaluate each recipe.
Below I have included some of the winning recipes. (I think the zesty eggs and pumpkin biscuits would be great for Thanksgiving). Unfortunately, Katie (our photographer) was not able to take photos of each recipe before the judges started tasting.
Please help us out . . . . If you make these delicious recipes, take out your camera or cell phone and send us an image of your completed recipe. Become a fan and follow us on Facebook!
Zesty Deviled Eggs - by Jeanne Pryll in our York Store Warehouse
- 12 Hard Boiled Eggs
- ¼ c Real Mayonnaise
- 1 to 2 Tbls Stonewall Kitchen Wasabi Horseradish Sauce
- Smoked Sweet Paprika
- Slice the eggs in half lengthwise, saving the yolks in a separate bowl. Lay the egg halves on a plate.
- Using a fork, mash the egg yolks until there are few lumps remaining.
- Stir in the mayonnaise and Stonewall Kitchen Wasabi Horseradish Sauce, mixing thoroughly. You may vary the amount of mayo needed slightly for either a creamier or more firm filling.
- Spoon the yolk mixture into the egg halves and sprinkle lightly with smoked paprika.
Pumpkin Biscuits with Stonewall Kitchen Maple Pumpkin Butter- by Nicole Pillotte - Research and Development
- 1 ½ cups of flour
- 3 ½ tsp of baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 Tbsp brown sugar
- 2 Tbsp Stonewall Kitchen Maple Pumpkin Butter
- ½ cup pumpkin puree
- 6 tbsp butter @ room temperature
- 2-3 Tbsp milk
- In a small bowl mix first 5 ingredients
- In another bowl, blend Stonewall Kitchen Maple Pumpkin Butter, pumpkin puree and butter with a pastry cutter until well mixed. Butter should be small lumps-about the size of a pea.
- Add dry ingredients and stir to combine.
- Add milk to form a sticky dough.
- Turn out dough onto a well floured surface. Knead several times to work in more flour until dough appears smooth.
- Pat or roll out to appx. 1/2 “ thickness. Cut into rounds with biscuit cutters or glass.
- Place biscuits on greased cookie sheet. Brush tops with melted butter if desired.
- Bake at 350 for 15 minutes.