CHELSEA, Mass., Nov. 9 /PRNewswire/ -- Home cooks and bakers across New
England, grab your spatulas! Today, HP Hood, the region's leading dairy
products company, announced that it is now accepting entries for its second
annual Holiday Recipe Contest.
To enter the contest, participants are asked to submit their favorite
original recipe using one or more Hood products, which include all
varieties of Hood EggNog, Sour Cream, Cream and Instant Whipped Cream,
online at Hood.com. The recipe entries will be judged by a panel of
culinary experts from The Balsams Resort, based on taste, originality,
clarity of recipe instructions and ease of preparation.
One grand prize winner will receive a two-night, three-day vacation
package for four at The Balsams Resort in Dixville Notch, New Hampshire.
Five honorable-mention winners will each receive a $200 gift card.
"We love hearing from our customers about the innovative ways they use
Hood products in their home kitchens. Hood's Holiday Recipe Contest is an
opportunity to thank the people of New England for making us a part of
their everyday lives," said Lynne Bohan, Vice President of Public Relations
for Hood. "Last year, we received more than 450 entries, and we can't wait
to see the mouthwatering recipes our customers have created for this
The contest is open to U.S. residents of Connecticut, Maine,
Massachusetts, New Hampshire, New York, Rhode Island and Vermont, and will
run through December 31, 2006. More information about the contest and Hood
recipe ideas can be found online at Hood.com.
Last year's grand-prize winning entry, German's Style Extreme Chocolate
Cupcakes with Pecan-White Chocolate Frosting submitted by Lesley Pew of
Lynn, Mass., calls for Hood Sour Cream:
German's Style Extreme Chocolate Cupcakes with Pecan-White Chocolate
Makes 24 servings
4 oz. (4 squares) unsweetened baking chocolate
1/2 cup (1 stick, 4 oz.) unsalted butter
1 1/2 cups all-purpose unbleached flour
1 1/2 cups granulated white sugar
1/2 cup brown sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons coffee powder
1 cup hot water
1/2 cup Hood Sour Cream
1 1/2 teaspoons vanilla
6 oz. white chocolate
10 tablespoons butter, softened
8 oz. cream cheese, softened
1 teaspoon pure vanilla extract
2 cups confectioners' sugar
1 cup sweetened shredded coconut
1 cup chopped pecans
1/4 cup light brown sugar
1/4 teaspoon salt
Preheat oven to 350 degrees F.
Prepare 2 12-well cupcake pans by inserting a paper cupcake liner into
Melt the unsweetened baking chocolate and the butter in the top of a
double boiler. Set aside and allow to cool somewhat while you mix the
In a large bowl, combine the flour, white sugar, brown sugar, salt,
baking soda and baking powder.
In another bowl, dissolve the coffee powder in the hot water. Add the
sour cream, eggs and vanilla. Pour the liquid ingredients into the dry
ingredients and mix well.
Pour the melted chocolate and butter into the batter and mix well. Divide
the batter evenly between the wells in each of the cupcake pans
(about 1/4 cup batter works well).
Bake 25 to 35 minutes or until fork inserted into middle of one of the
cupcakes comes out clean.
Remove cupcakes to cooling racks and let cool completely before frosting.
Finely chop the white chocolate. Melt it in a double boiler or in the
microwave (do not allow to burn). Allow to cool somewhat.
Beat together the butter and cream cheese until soft. Add the melted
white chocolate and vanilla extract and combine well.
Mix together the sugar, coconut, pecans, brown sugar and salt. Add to the
white chocolate mixture and combine well.
Hood was founded in 1846 in Charlestown, Massachusetts, by Harvey
Perley Hood, and has become one of the largest branded dairy operators in
the United States. Hood is the number-one dairy brand in New England, and
Hood's portfolio of national and super-regional brands and franchise
products includes Kemps, Crowley Foods, LACTAID, Nesquik, Coffee-mate,
Stonyfield Farm Organic Milk, Arizona FRESH Iced Tea and others.
SOURCE HP Hood