Keasbey, NJ (Vocus) April 14, 2010
ShopRite is pleased to announce that one of its loyal customers, Sue Compton of Delanco, NJ, has been chosen as a finalist in the 44th Pillsbury Bake-Off. Ms. Compton’s one-of-a-kind Mini Ice Cream Cookie Cups (see recipe below), made with ingredients purchased at the ShopRite of Delran, NJ, won her first place in the prestigious contest’s “Sweet Treats” category and earned her a spot as one of four finalists to compete for the $1 million Grand Prize.
As winner of the “Sweet Treats” category, Ms. Compton has won $5,000 and a GE Profile Induction Free-Standing Range. Her delicious dessert will now face off against the winners of the other three categories – “Breakfasts & Brunches” (Tomato-Basil Eggs Alfredo in Bread Baskets), “Entertaining Appetizers” (Salmon-Pecan Crusted Tartlets) and “Dinner Made Easy” (Zesty Lime-Fish Tacos) – in the quest for the Grand Prize of $1 million, plus an additional $7,000 in GE Profile kitchen appliances.
Pillsbury received more than 10,000 entries in this year’s contest. The four finalists are chosen based on taste, appearance, creativity and how the recipe will appeal to families across America. The winner will be announced Wednesday, April 14, live during “The Oprah Winfrey Show” in Chicago.
MINI ICE CREAM COOKIE CUPS
Prep Time: 20 min.
Total Time: 45 min.
Makes: 45 tartlets
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
1/3 cup Fisher® Chef’s Natural® Chopped Walnuts, finely chopped
1/2 cup Hershey’s® semi-sweet chocolate baking chips
1/4 cup Smuckers® Seedless Red Raspberry Jam
1 1/2 cups vanilla bean ice cream, softened
24 fresh raspberries
1. Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
2. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
3. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
4. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
5. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.
ShopRite is the registered trademark of Wakefern Food Corp., a retailer-owned cooperative, based in Keasbey, NJ and the largest supermarket cooperative in the United States. With more than 200 ShopRite Supermarkets located throughout New Jersey, New York, Pennsylvania, Connecticut, Delaware and Maryland, ShopRite serves more than five million customers each week. A long-time supporter of key community efforts, ShopRite is dedicated to fighting hunger in the communities it serves. Through its ShopRite Partners In Caring program, ShopRite has donated more than $22 million to 1,500 worthy charities and food banks since the program began in 1999. As a title sponsor of the LPGA’s ShopRite Classic, ShopRite has raised more than $22 million for local schools, hospitals and community groups.