Win $25 For Your Best Recipe

The  FruitShare Best Recipe Contest has been extended. Submit your favorite summertime fruit recipe for your chance to win a $25 FruitShare gift certificate, an organic cotton FruitShare t-shirt, and will be featured on the FruitShare website! We will accept recipe submissions until Friday, July 8th. Then, you choose the best recipe by voting for the recipe that looks best. Voting will be open until Friday, July 15th.

Submit your recipe in the comments section below, or send it in an email to lisa@fruitshare.com. Then tell your friends and family to vote for your recipe, so you can win a $25 gift certificate and a t-shirt, and be featured on FruitShare’s Featured Recipes page!

4 thoughts on “Win $25 For Your Best Recipe

  1. Submitted by Mary:

    Peach Cobbler
    4 cups peeled, sliced peaches
    2 cups sugar, divided
    1/2 cup water
    8 tablespoons butter
    1 1/2 cups self-rising flour
    1 1/2 cups milk
    Ground cinnamon

    Preheat oven to 350 degrees F.
    Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

  2. Submitted by Ann:

    Blueberry Pie
    3/4 cup white sugar
    3 tablespoons cornstarch
    1/4 teaspoon salt
    1/2 teaspoon ground cinnamon
    4 cups fresh blueberries
    9 inch double crust pie
    1 tablespoon butter

    Preheat oven to 425 degrees F. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp and flute edges. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

  3. Submitted by Sam:

    Blueberry Nectarine Buckle
    For the streusel topping:
    1 cup all-purpose flour
    1 cup light brown sugar
    1 teaspoon coarse salt
    1/2 teaspoon ground cinnamon
    1/2 cup (1 stick) cold unsalted butter, cut into small cubes
    For the blueberry nectarine buckle:
    1 1/4 cups all-purpose flour
    2 teaspoons baking powder
    1 cup (2 sticks) unsalted butter, at room temperature
    1 cup granulated sugar
    1/2 teaspoon coarse salt
    4 large eggs
    2 teaspoons pure vanilla extract
    2 cups blueberries
    2 cups diced (1/2-inch) nectarines (about 2 nectarines)
    Confectioners’ sugar

    To make the streusel:
    In a medium bowl, use a fork to stir together the flour, brown sugar, salt and cinnamon. Add the butter and, using your fingertips, quickly work it into the dry ingredients until pea-size crumbs form; set aside in the refrigerator.
    To make the blueberry nectarine buckle:
    In a medium bowl, whisk together the flour and baking powder; set aside.
    Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish; set aside. Line a baking sheet with a nonstick silicone baking mat; set aside. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar and salt on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs one at a time, and then the vanilla. On low speed, beat in the dry ingredients just until absorbed. Fold in the fruit. Transfer to the prepared baking dish. Sprinkle the streusel over the top. Set the baking dish on the prepared baking sheet. Bake, rotating the sheet about two-thirds of the way through the cooking time, until a cake tester inserted into the thickest part of the buckle comes out clean and the topping is nicely browned and crisp, 30 to 35 minutes. Transfer to a wire rack to cool for 10 minutes. Dust with confectioners’ sugar and cut into squares.

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