We have five Company's Coming - Most Loved Summertime Desserts cookbooks up for grabs in our new recipe contest.
Get cooking, win prizes
Show off your great taste and win a Company’s Coming cookbook
Show off your great taste and win a Company’s Coming cookbook
By KATHY BOCKUS
We want you to win a cookbook.
It’s easy. All you have to do is send us a copy of your favourite summertime dessert recipe. Drop it off, e-mail it to us, or pop it in the mail. Make sure your name and phone number is clearly marked somewhere on your submission.
Five names will be drawn to each win a copy of Company’s Coming Most Loved Summertime Desserts cookbook, compliments of the Saint Croix Courier and Company’s Coming Publishing Limited.
It was from this cookbook that the winning recipe in the recent Charlotte County Hospital’s Staff Appreciation Week dessert contest was taken.
The hardcover book, with a suggested retail price of $24.99, has an assortment of delectable fresh fruit desserts like Peachy Rhubarb Cobbler, Berry Rhubarb Dumpling dessert (made in your slow cooker), Tropical Trifle and Apple Cream Quesadillas (made on the barbecue).
The cookbook also contains a section on “desserts that are almost weightless” such as Pavlova, Burnt Sugar Angel Food Cake and Chocolate Charlotte Russe. Then there’s the section on beating the heat with frosty frozen desserts like Frozen Mocha Cheesecake, Ice Cream Cake, pictured smothered in fresh strawberries, whipped cream and grated chocolate, and a Tri-Color Angel roll filled with raspberry, lime and orange sherbet.
The cook book is chock full of pictures of the desserts featured. Instructions are, as usual in Jean Pare’s books, simple and easy and use basic and easily found ingredients.
The draw will take place June 24 and the winners will be notified by telephone. Their names and their recipes will be published in The Saint Croix Courier on July 1.
Address your entries to The Saint Croix Courier’s Favourite Summertime Dessert Contest, 47 Milltown Boulevard, St. Stephen, N.B., E3L 2X2. Or you can email the recipe to kathy@stcroixcourier.ca
No comments:
Post a Comment