I’m proud, once again, to introduce you to the winners of our annual Holiday Recipe Contest. Each of these women found a creative and delicious way to use Pioneer Brand products in an original recipe, perfect for holiday entertaining. Our grand-prizewinning recipe is from Susan Riley, who was a runner-up in the two previous contests. She was beginning to get that “always a bridesmaid” feeling, but this year she came out in front. I hope you’ll try her easy but elegant Holiday Hazelnut Raspberry Chocolate Linzertorte. Chocolate with the tart taste of raspberries and the nutty flavor of hazelnuts is a winning combination.
I want to thank all of our testers, who cooked, ate and gained a few pounds to find our winners. Thanks also to our sponsor, Pioneer Brand, and the folks in their Research and Development kitchen who assessed and tested recipes as well. Happy holidays!
Susan Riley, Grayson-Collin Electric Cooperative
Susan got her degree in food and nutrition from Oklahoma State University but never pursued a career in that field. She married an Air Force man and started moving around. But she loves to experiment with food and has entered many contests; she was a finalist in the 2005 Southern Living Cook-Off and won the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest.
Susan says that of her three kids— Katherine (15), Zachary (13) and Jennifer (8)—son Zachary is the one who’ll try anything she cooks up. He especially likes it when she combines berries and chocolate, so this is one of his favorites.
Holiday Hazelnut Rasberry Chocolate Linzertorte
1 1/2 cups chopped hazelnuts
2/3 cup sugar
1/2 cup butter (1 stick), softened
1 teaspoon vanilla
1 1/2 cups Pioneer Original Biscuit & Baking Mix
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup seedless red raspberry jam
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees. Toast hazelnuts 8 minutes on cookie sheet. Let cool. Chop nuts very finely. (I use a food processor.) Set nuts aside.
In medium bowl, cream sugar and butter with electric mixer on medium for 2 minutes. Add 1 egg and vanilla and beat to combine well. Add biscuit mix, hazelnuts, cinnamon and cloves. Beat on medium until dough forms. Roll out half of dough between two sheets of waxed paper until it is a 9-inch circle. Place on cookie sheet, with paper still on, and refrigerate. Press other half of dough into bottom and sides of a greased (or sprayed) 9-inch tart pan with removable bottom. Bake crust for 15 minutes.
Take crust out of oven and spread bottom of crust with jam. Sprinkle chocolate chips evenly over top. Remove other half of crust from refrigerator and remove top layer of waxed paper. Cut in 1/2-inch wide strips (I use a pizza cutter). Pull strips off waxed paper and, using a metal spatula, lay strips in a lattice pattern (crisscrossed but not woven) on top of torte. (If some crust is left, bake and eat as a yummy cookie.)
Beat remaining egg and brush on top of crust (some egg will be left). Bake 20 minutes or until browned. Cool completely or eat warm. May be served with whipped cream or ice cream. Raspberries and chocolate curls may be used as a garnish. Powdered sugar may be sifted over top, if desired. Makes 8-12 servings.
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