2012 Grand Prize Winners!! | The Daily Dish

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2012 Grand Prize Winners!!

3 Comments | Written on January 25, 2013 at 5:00 am , by

This is it… the moment you have all been waiting for, the winners in our 2012 contest!!  After careful consideration by our judges and online voting from our readers, we have a $2,000 Grand Prize Winner and a $500 Ultimate Reader’s Choice Winner!

Keep reading for the winning recipes!  

This decadent and indulgent coffee cake from Peggi Tebben was chosen by our panel of judges to be crowned the Grand Prize winner in our 2012 Semi-Annual Contest.  It is the perfect combination of a moist cake and an ooey-gooey crumble topping.  Check out the original write up of Peggi’s win here:  http://www.betterrecipes.com/blogs/daily-dish/2012/10/05/caramel-apple-pecan-coffee-cake/

If you want to see more of Peggi’s outstanding recipe creations, check out her profile page here on Better Recipes:  http://www.betterrecipes.com/cooks/nations2332

Congratulations Peggi!!

Caramel Apple Pecan Coffee Cake


1/2 cup Shortening

1/2 cup Butter or Margarine, softened

2 cups Sugar

2 Eggs

3 cups All Purpose Flour

2 tsp Baking Powder

1 tsp Baking Soda

1/4 Tsp Salt

1 3/4 cups Buttermilk

2 Medium Cooking Apples, peeled and thinly sliced


1/2 cup All Purpose Flour

1/2 cup Sugar

1 1/2 tsp Ground Cinnamon

3 Tbsp Butter or Margarine

1/2 cup Finely Chopped Pecans


1 1/2 cup Powdered Sugar

1 tsp Vanilla

2 Tbsp Milk or, to taste

Caramel Drizzle:

Caramel Ice Cream Topping



Cream shortening and cup butter. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, soda and salt, then add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Spoon half of batter into a greased and floured 13 X 9 baking pan. Arrange apple slices over batter. Spread remaining cake batter evenly over top.


Combine flour, sugar and cinnamon, mixing well. Cut in butter with a pastry blender until mixture resembles coarse meal, then stir in chopped pecans. Sprinkle mixture evenly over batter. Bake at 350 degrees for 55 minutes. The cake should be a darker brown around edges when done. Cool completely. Mix drizzle and drizzle over top of cake. When ready to serve, drizzle caramel topping over each piece so it runs over the sides.

We are also pleased to announce the 2012 “Ultimate Reader’s Choice” winner.  Each of our weekly Reader’s Choice recipes went head to head for one week and this recipe earned the most votes!  Congratulations to Dee Guelcher!

Quinoa is such a hot trend right now, I am not surprised our readers chose this healthy super-food as their favorite.  This fresh salad is the perfect light lunch or a side dish to an evening meal.    Dee says, “I created this with some leftovers I had and a few items I had on hand. It turned out great and my family loved it!”

Quinoa, Corn and Avocado Salad

1 cup cooked Quinoa, prepared according to package directions

1 cup Fresh Corn

1 Avocado, diced

1/4 cup Red Bell Pepper, minced

1 Green Onion, diced

2 Leaves Fresh Basil, sliced

Juice of 1 Lemon

2 Tbsp Olive Oil

Salt & Pepper, to taste

In a bowl, mix quinoa, corn, avocado, bell pepper, onion and basil. Toss together, then add lemon, oil and season with salt and pepper.

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