$3,000 Grand PrizewinnerJo Ann Kugle
| Pedernales ECJo Ann likes to play with recipes and ingredients. Her Upside-Down Cranberry Puffs are a tart and tasty result. She says she entered the contest last year, but feels like she didn’t test her recipes enough. This year, she baked the puffs many times, tweaking the recipe a little each time until they were perfect. Jo Ann loves to cook, especially with kids. She is retired from the Texas Agricultural Extension Service (now Texas Cooperative Extension), where she worked to bring the 4-H program into the inner city. Jo Ann and her husband enjoy traveling in their RV and riding his motorcycle together. They live in Austin and have two grown children.Puffs
3/4 cup roughly chopped cranberries
1/2 cup sugar
1 cup Pioneer Biscuit & Baking Mix
1/4 cup sugar
1/3 cup milk
Zest from 1 small orange (about 1 tablespoon)Butter Sauce
1/2 cup sugar
1/4 cup cream
1/4 cup butter
1/2 teaspoon vanilla
Juice from 1/2 small orange (about 2 tablespoons)
- Puffs: Preheat oven to 400 degrees. Lightly toss cranberries with sugar. Divide into 8 buttered muffin cups using about 1 tablespoon in each cup.Mix remaining ingredients except Butter Sauce; beat for 30 seconds. Fill muffin cups 2/3 full using about 2 tablespoons in each cup.
- Bake about 15 minutes or until golden brown. Invert muffins onto cooling rack.
- Butter sauce: In medium sauce pan, heat sugar and cream, stirring constantly until just boiling. Remove from heat; beat in butter, orange juice and vanilla.
- Serve puffs warm with hot Butter Sauce drizzled over.