Holiday Favorites Week 4 “Pumpkin” Winner
High five to our latest ‘Holiday Favorites’ weekly winner, Lorie Roach! She is an award-winning foodie and blogger and her pumpkin recipe simply blew us away.
Lorie says, “I enter recipe contests on a regular basis. It’s been a wonderful hobby and I have made lots of friends because of it. I went to my first cook-off in 2005 and I’ve been hooked ever since. This year I’ve been thrilled to have been invited to several cook-offs. In March I took the Grand Prize at the Rippin’ Ribs Cook-off sponsored by Gnarly Head Wines, I placed second at Beringer’s Great Steak Challenge in San Antonio in August, and I went to Hollywood in September as one of five finalists in the Mission Menus Challenge.”
Very impressive! To learn more about the delicious life of this Southern bell, check our her blog “Rice and Beans and Other Fine Things.”
How did you come up with your recipe?
“I love scones and I have a great recipe for making a scone dough with cream cheese in it. I added some pumpkin, spices and toasted pecans, and topped it off with a sweet honey glaze. The end result was a hit! Those warm spices are pretty hard to resist when they’re combined with pumpkin and toasted pecans. Scones are comfort food and perfect for the holiday season.”
I love scones as well and this recipe was absolute perfection! What made you decide to enter the Better Recipes weekly recipe contest?
“Well, I love the website. It’s full of delicious recipes. And when I saw the pumpkin theme, I immediately had an idea of what I could enter. That’s usually a good sign for me–no struggle in my mind!”
So glad to hear you love the site! What are your plans for the prize money?
“It will definitely be used for Christmas shopping! Couldn’t have come at a better time.”
Very true! We could all use some extra cash this time of year. What are some of your favorite holiday tradtions and memories?
“For the last several years, my husband and I smoke our Thanksgiving turkeys. The flavor is unbelieveable and they always turn out really moist. I love my mom’s giblet gravy, and my grandmother’s dressing. (You can tell I live in the South because we call it dressing, not stuffing!) I always make an Italian Cream Cake and lots of candy around Christmas. I have many great memories of Christmases when I was a child, but what I’m really excited about is this coming Christmas. My grandson will be 1 1/2 years old then and it should be fun! And I can’t wait to get him cooking in the kitchen with me.”
That’s wonderful! I think I am going to have to smoke my turkey next year! If you are inspired by Lorie’s big win, then make sure to enter your best “Thanksgiving Dessert” this week.
Cream cheese, pumpkin, and a blend of classic spices are the key to these fall inspired scones. Serve warm with a butter, honey and brown sugar glaze and chopped pecans.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/3 cup light brown sugar
1/2 cup (1 stick) cold butter, cut into small pieces
2 large eggs
8 ounces cream cheese, softened to room temperature
1 cup canned pure pumpkin
The zest of one orange
1/2 cup chopped, toasted pecans
1 egg, beaten
1/2 cup light brown sugar
1/4 cup honey
4 tablespoons butter
1/3 cup finely chopped pecans
Heat oven to 375 degrees. Spray a large baking sheet with nonstick cooking spray. In a large mixing bowl, stir together flour, baking powder, salt, cinnamon, nutmeg, ginger, and 1/3 cup light brown sugar. Cut in butter, using fingertips or pastry cutter, until mixture resembles coarse crumbs. In a medium bowl, whisk together 2 eggs, the softened cream cheese, the pumpkin and the orange zest until incorporated. Mixture will be lumpy. Add cream cheese mixture to the flour mixture and stir just until combined. Add pecans and stir just enough to evenly distribute pecans. Drop dough into 12 equal mounds on a baking sheet that has been lightly sprayed with cooking spray, about 1 inch apart. Brush tops with the beaten egg. Bake for 25-30 minutes or until golden brown. About 5 minutes before scones come out of the oven, make the glaze. Place 1/2 cup light brown sugar, the honey and 4 tablespoons butter in a small heavy saucepan over medium heat. Bring to a boil stirring often. Boil for 1 minute, then remove from heat. When scones come out of oven, place them on a wire rack over a baking sheet. Drizzle with the glaze. Sprinkle the tops with 1/3 cup finely chopped pecans.
Number of Servings: 12
Better Recipes, Celebrations and Parties, Holidays, Sweet Tooth | Tags: Bread Recipes, Breakfast Recipes, Muffins and Scones, Sweet Bread Recipes, Thanksgiving Recipes
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