The prizes, which also included $7,000 in GE Profile kitchen appliances, were presented on "The Oprah Winfrey Show."
"This recipe didn't include many ingredients but they were combined in the most imaginative way possible," said Pillsbury Bake-Off Contest judge Jonell Nash, food industry consultant and former food editor of Essence Magazine.
Compton was among 92 women and eight men competing in the finals. Three other finalists took home $5,000 prizes and free ovens: Niki Plourde of Gardner, Mass., for her Tomato-Basil Eggs Alfredo in Bread Baskets; Evelyn Henderson of Roseville, Calif., for her Salmon Pecan-Crusted Tartlets, and Kellie White of St. Louis for her Zesty Lime-Fish Tacos.
The winning recipes are available at www.BakeOff.com.
Mini Ice Cream Cookie Cups recipe:
1 package (16 oz) Pillsbury Ready to Bake! refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
1/3 cup Fisher Chef's Naturals Chopped Walnuts, finely chopped
1/2 cup Hershey's semi-sweet chocolate baking chips
1/4 cup Smucker's Seedless Red Raspberry Jam
1 1/2 cups vanilla bean ice cream, softened
24 fresh raspberries
Heat oven to 350 degrees Fahrenheit. 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.
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.
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.
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.
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.
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.
