TCP Kitchen
2017 Holiday Recipe Contest
Rebekah Stewart of San Bernard EC is grand prizewinner

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    $3,000 Grand Prizewinner: Warm Gingerbread With Lemon Basil Sauce
    Melissa Brisko
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    1 of 5
    $500 Sweet Winner: Cherry Nut Coffee Cake
    Melissa Brisko
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    $500 Savory Winner: Paulina’s Meatballs
    Melissa Brisko
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    $500 Sweet Winner: Pineapple Cream Cheese Pie
    Melissa Brisko
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    $500 Savory Winner: Savory Grits With Beer-Battered Shrimp
    Melissa Brisko

Recipe Contest Winner

This recipe from San Bernard EC member Rebekah Stewart won $3,000 in our 2017 Holiday Recipe Contest. Enter our recipe contest today for your chance to win!

 

Web Extra: Celebrate the Season!

When your family and friends gather this holiday, ask everyone to bring their favorite recipe—one with a holiday connection or one that’s just extra-special. You’ll start a new tradition and have a head start for next year’s Texas Co-op Power Holiday Recipe Contest!

 

Web Extra: 13 Years of Holiday Recipe Contest Winners

2017: Rebekah Stewart 

San Bernard EC 

Warm Gingerbread With Lemon Basil Sauce

 

2016: Karen Bergman 

Trinity Valley EC 

Stuffed Chicken With Mushroom Pan Jus

 

2015: Jamie Parchman  

Magic Valley EC 

Pecan Pie Cake With Cinnamon Whipped Cream Frosting

 

2014: Griffin Clarke

Heart of Texas EC

Ultimate Chocolate Pecan Pie

 

2013: Peggy Dickerson

Farmers EC

Pecan-Studded Crowns of Shrimp Atop Royal Spring Greens

 

2012: Rita Lutz

Pedernales EC

Texas Pecan Butterscotch Cake

 

2011: Linda Morten

Bluebonnet EC

Pecan-Cranberry Bread Pudding With Lemon Hard Sauce

 

2010: Sharon Fabianke

Heart of Texas EC

Better Than a Fruitcake Cheese Ball

 

2009: Myrna Toote

Grayson-Collin EC

Peanut ‘Meat’ Balls

 

2008: Donna Deteau

Bluebonnet EC

Kickin’ Christmas Confetti

 

2007: Susan Riley

Grayson-Collin EC

Holiday Hazelnut Raspberry Chocolate Linzertorte

 

2006: Jo Ann Kugle

Pedernales EC

Upside-Down Cranberry Puffs

 

2005: Anna Ginsberg

Pedernales EC

White Chocolate Ribbon Pumpkin Cake With Maple Glaze

Among the fantastic recipes submitted by readers for this year’s contest, our staff most loved the Warm Gingerbread With Lemon Basil Sauce by Rebekah Stewart, a member of San Bernard Electric Cooperative.

Some testers said they could drink the accompanying lemon basil sauce, while others would be happy just to have the warm gingerbread with cinnamon whipped cream. You can choose to plate the recipe with all its components or let guests pick and choose from among the three toppings. We guarantee they’ll all be happy.

Stewart wins $3,000, and four other co-op members each win $500 for their recipes, two sweet and two savory. Happy holidays from our table to yours!

Shannon Oelrich, guest food editor

 

Warm Gingerbread With Lemon Basil Sauce


“I love to use cinnamon, nutmeg and cloves in my holiday desserts,” Stewart says. “In this recipe, I’ve combined the flavors of gingerbread and apples and made it extra special by adding a delicious lemon basil sauce. This dessert is wonderful served warm, and the flavors complement each other perfectly.”

Gingerbread

1 cup sugar
6 tablespoons (3/4 stick) unsalted butter, softened
1 egg
1/2 cup sour cream
1/2 cup molasses
3/4 cup whole milk
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon

Apple Compote

2 Granny Smith apples, peeled, cored and cubed
2 tablespoons butter
1/8 teaspoon fresh lemon juice

Lemon Basil Sauce

1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
1 cup hot water
1 teaspoon lemon zest
Juice from 2 lemons
1 tablespoon butter
3 tablespoons heavy cream
2 tablespoons chopped fresh basil

Cinnamon Whipped Cream

1 cup heavy cream
1/4 cup powdered sugar
1/4 teaspoon cinnamon

1. Gingerbread: Preheat oven to 350 degrees. Apply cooking spray to an 8-by-8-inch or 9-by-9-inch baking dish.

2. In a large mixing bowl, cream together sugar and butter 2 minutes. Add egg and mix until light and fluffy. Add sour cream, molasses and milk, and mix 1 additional minute.

3. In another large bowl, combine all the dry ingredients thoroughly, then slowly mix into the wet ingredients. Mix just until smooth. Pour batter into baking dish.

4. Bake 35 minutes, or until a toothpick comes out clean when inserted. Make compote, sauce and whipped cream while it bakes, so you can serve with warm gingerbread.

5. Apple compote: In a small saucepan, mix the cubed apples, butter and lemon juice. Cook on low heat, stirring occasionally, until apples are soft. Keep warm.

6. Lemon basil sauce: In a medium saucepan, mix sugar, cornstarch and nutmeg. Slowly whisk in hot water and cook over medium heat, stirring constantly, until sauce thickens. Once thickened, remove from heat and whisk in lemon zest, lemon juice, butter and heavy cream. Put saucepan back on medium heat, stir and cook 1 more minute. Remove from heat and stir in chopped basil. Keep warm.

7. Cinnamon whipped cream: In a medium bowl, whip together heavy cream, powdered sugar and cinnamon. Once it’s whipped, place in a piping bag to pipe onto each serving, if desired.

8. Serve gingerbread with a spoonful of compote and a drizzle of sauce, and top with whipped cream—or make your own combination.

Serves 16.