Camilla’s Recipes for Pillsbury® Baking Mixes

 

A Selection of Camilla’s Winning Recipes

Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri—$100,000 Grand Prize Recipe, National Chicken Cook-Off 2005

Born in Berkeley Burgers—$50,000 Grand Prize Recipe, Sutter Home Build a Better Burger Cook-Off 2006

Exotic Spice Cookies—$25,000 Grand Prize Recipe, Food Network’s Ultimate Recipe Showdown (Cookies Episode)

Jambalaya Shortcakes with Cayenne Cream—$20,000 Grand Prize Recipe, Pace® What Do you Do with your Salsa?

Blackberry-Sage Thumbprints— $5,000 Grand Prize Recipe, Better Homes & Gardens Magazine Annual Recipe Contest

2 cups all-purpose flour
2/3 cup yellow cornmeal
1 and 1/2 teaspoons dried sage, crushed
1/4 teaspoon baking powder
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
2 large egg yolks
2 teaspoons finely shredded lemon peel
1 and 1/2 teaspoons vanilla extract
3/4 cup blackberry preserves

Preheat oven to 350°F

Combine flour, cornmeal, sage and baking powder in a medium bowl. Set aside.

Beat butter for 30 seconds. Add brown sugar and beat until combined, scraping sides occasionally. Beat in egg yolks, lemon peel, and vanilla until combined. Beat in as much flour mixture as you can with the mixer. Stir in remaining flour.

Shape dough into 3/4 inch balls. Place balls 1 inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball. Fill the centers with about 1/4 teaspoon of the blackberry preserves. Bake about 10 minutes or until the bottoms are lightly browned.

Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool completely. Makes about 60 cookies.

A profile of Camilla’s grand prize win, along with the recipe, originally appeared in Better Homes and Gardens magazine, February, 2002.

Moroccan Tofu Tagine with Jeweled Couscous—Grand Prize Cover Recipe Winner, Vegetarian Times Soy Recipe Contest

Texas Pink Grapefruit Bars with Cardamom Shortbread Crust—Cook’s Country Cookie Contest 2007

1 and 1/3 cups all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
4 large eggs
1 and 1/4 cups granulated sugar
2 teaspoons finely grated grapefruit zest
2 teaspoons finely grated lime zest
2/3 cup freshly squeezed pink grapefruit juice
1 tablespoon fresh lime juice
Optional: 3 drops red food coloring (optional—to further tint the filling pink)
Confectioners’ sugar for dusting

Preheat oven to 350°F. Line an 8x8-inch metal pan with foil; spray with nonstick cooking spray.

Process the flour, brown sugar, cardamom and salt in a food processor. Add butter and process until mixture resembles coarse meal. Press mixture into prepared pan. Bake shortbread in middle of oven until golden brown, 30-35 minutes. While shortbread is baking, prepare topping.

Whisk the eggs, granulated sugar, grapefruit zest, lime zest, grapefruit juice, lime juice and food coloring in a medium saucepan. Cook over medium-low heat, whisking constantly, until pudding-like consistency, about 6-8 minutes. Strain over warm crust and spread into even layer.

Bake until filling is set, about 10 minutes. Cool to room temperature, then refrigerate until chilled, at least 4 hours. Cut into 2-inch squares. Dust with powdered sugar just before serving. Makes 16 bars.