This is a friendly reminder for my New England readers. There is still time to get your original recipe using Hood products submitted to the Hood New England Dairy Cook-Off! You could be this year’s $10,000 winner!
Recipe submissions are now being accepted at www.Hood.com until September 10 and semi-finalists will be announced October 9th.
This Cook-Off is open to all amateur cooks from the six New England states – Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island and Vermont. The grand prize winner will be awarded $10,000 and be featured in the 2012 New England Dairy Cook-Off recipe book!
Noggy Berry Buckle Recipe
What is Noggy Berry Buckle you ask? Well, the noggy is the Hood Egg Nog, the berry is blueberry and the definition of buckle or “crumble” is a type of cake made in a single layer with berries added to the batter.
This recipe was submitted by Lisa Caruso from Maine. She was one of the semi-finalists in the Breakfast/Brunch category in last year’s Cook-Off. There are two reasons why I wanted to try out this recipe. First, it looked easy and second, the recipe called for Splenda, so I knew it was lower in sugar and calories. Also, I figured that if a recipe containing Splenda made it this far, then it had to be tasty – and it was!
Ingredients:
Buckle:
• ½ cup butter, room temperature
• ¾ cup Splenda
• 1 egg
• ½ cup Hood® Light EggNog
• ¼ cup Hood® Light Sour Cream
• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp salt
• 2 cups blueberriesCrumb Topping:
• ¼ cup butter, room temperature
• ½ cup Splenda
• ½ tsp cinnamon
• 1⁄3 cup all-purpose flour
Optional:
• Maple syrup
• Warm Hood® EggNog
• Cinnamon
• Vanilla
BREAKFAST / BRUNCH
Noggy Berry-Buckle
Lisa Caruso, Maine
Directions:
Preheat oven to 350°. Move rack to bottom third of oven. Lightly grease and flour a 9 x 13 baking dish.
Buckle:
In a large bowl, cream together butter and Splenda. Beat in egg, eggnog and sour cream. In a small bowl, sift together the flour, baking powder and salt; then stir into butter mixture. Fold in blueberries and spread batter into greased baking dish.
Crumb Topping:
In a small bowl, combine butter, Splenda, cinnamon and flour. Mix together until it resembles coarse crumbs, and then sprinkle over buckle. Place plan in bottom third of a preheated oven. Bake for 45–50 minutes, until top is golden brown and a toothpick inserted in the center comes out clean. Serve buckle warm, topped with warm maple syrup or with warm eggnog drizzled with cinnamon and vanilla.
Preparation: 55-60 minutes
Need some more inspiration? Check out last year’s 30 prize winning recipes.
The Hood New England Dairy Cook Off will move from its previous location of Portland, Maine, to the Rhode Island Convention Center in Providence, Rhode Island. The Cook-Off is set to take place on October 21st, 2012.
For more information and to submit your recipe, visit www.Hood.com. Good luck!!
Interested in attending the event? Stay tuned for another great giveaway sponsored by Hood. One New England area Moms Own Words reader will win a pair of tickets to the event and hotel accommodations for the night before! Click here to enter. Hurry this giveaway ends on 10/8!
looks yummy
Oh man!!!! That looks just soooooo delicious!!!
This recipe looks so yummy! I would love to try to make this. But the last time I tried to make a recipe with berries, it did not turn out very good. I would love to eat some of this!
Looks good! thanks for the recipe
I love desserts with blueberries. This recipe looks like a keeper! I’m looking forward to attending the Hood Cook Off with ya!
You did a great job, it looks perfect. Thank you for the recipe.
That looks fantastic. I think I like pretty much anything with a crumb topping LOL.
i love that its made with splenda!
never had any kind of buckle