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Gladys Fulton of Summerville, S.C., earned a $50,000 slice of the prize money at the 35th Pillsbury Bake-Off with a slice of her Pennsylvania Dutch Cake and Custard Pie.

Judges called the dish, which features the look and taste of an old-time regional favorite as well as the contemporary convenience of an all-ready pie crust, a " '90s kind of recipe. Not too sweet, it uses pantry staple ingredients and has a taste that seems to reflect years of cooking experience."Fulton was a first-time contestant in the contest, considered by many to be the Cadillac of cooking contests.

Twenty-four winners in six categories scooped up the total $136,000 in prize money. Categories include: canned vegetables, flour and hot roll mix, refrigerated crescent dinner roll and pizza crust, frozen vegetables, cake and brownie mix, and refrigerated pie crust. Each category included a $10,000 winner and three $2,000 winners.

Regional and ethnic interest was strong at this year's Bake-Off; 10 of the 24 winners had ethnic or regional interest. Of the others, eight were classed as "special treats," two as "light and healthy" and four as "quick and easy." Nineteen of the 24 were participating in the Bake-Off for the first time.

Four of the 100 finalists were from Utah: Penny Weiss, Maureen Pinegar, Vilah Peterson and Carol Winder. Winder received $2,000 for her entry.



Black and White Brownies


1 (21.5-oz.) pkg.fudge brownie mix

1/2 cup water

1/2 oil

1 eggs

1 1/2 cups chopped pecans

1 (6-oz.) pkg. (1 cup) semi-sweet chocolate chips

1 (6-oz.) white baking bar, coarsely chopped

1 (6-oz.) white baking bar, very finely chopped


2 cups powdered sugar

1/4 cup unsweetened cocoa

3 to 4 tablespoons hot water

1/4 cup margarine or butter, melted

1 teaspoon vanilla

1 cup pecan halves Heat oven to 350 degrees F. Grease bottom of 13x9-inch pan. In large bowl, combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Add 1 1/2 cups pecans, chocolate chips and coarsely chopped baking bar; mix well. Spread in greased pan.

Bake at 350 degrees F. for 33 to 39 minutes or until center is set. Remove from over; immediately sprinkle with finely chopped baking bar. Let stand 2 minutes to soften; spread evenly over brownies.

In small bowl, combine all frosting ingredients except pecan halves. Beat until smooth. (Mixture will be thin.) Spoon over white chocolate; spread to cover. Arrange pecan halves over frosting. Makes 36 bars.

Pennsylvania Dutch Cake and Custard Pie

1 package (15 oz.) refrigerated pie crust


1/3 cup sugar

2 tablespoons flour

1 teaspoon apple pie spice

1 cup applesauce

2/3 cup dairy sour cream

1/3 cup molasses

1 egg, beaten


1/2 cup sugar

1/4 cup margarine or butter, softened

1/2 cup sour milk

1 egg

1 teaspoon vanilla

1 1/4 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

Glaze (optional):

1/2 cup powdered sugar

2 tablespoons coffee Prepare pie crust according to package direction for filled one-crust pie using a 9-inch pan.

Combine 1/3 cup sugar, 2 tablespoons flour and apple pie spice; mix well. Stir in remaining filling ingredients; blend well and set aside.

Combine 1/2 cup sugar and margarine; beat until well blended. Add sour milk, 1 egg and vanilla; beat until smooth. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, salt and baking soda; mix well. Spoon into crust-lined pan. Carefully pour filling mixture over batter. Bake at 350 degrees for 45-60 minutes or until deep golden brown. Combine glaze ingredients and drizzle over hot pie. Makes 10 servings.- Each serving contains 390 calories; 15 gm fat; 330 mg sodium; 56 mg cholesterol.

- Grand Prize winner, Refrigerated Pie Crust category

White Chili with Salsa Verde

Salsa Verde:

2 cups fresh tomatillos, coarsely chopped

1/2 cup onion, chopped

1/2 cup fresh cilantro or parsley, chopped

1 pickled jalapeno pepper, chopped

1 garlic clove, minced

1/2 teaspoon lemon pepper

1/2 teaspoon oregano leaves

1/2 teaspoon adobo seasoning or garlic powder

2-3 tablespoons fresh lime juice


2 1/2 cups water

1 teaspoon lemon pepper

1 teaspoon cumin seed

4 chicken breast halves, skinned

1 teaspoon olive oil

1 clove garlic, minced

1 cup onions, chopped

1 package (9 oz.) shoepeg white corn, thawed

2 can (4 oz.) green chilis, diced and undrained

1 teaspoon ground cumin

2-3 tablespoons fresh lime juice

2 cans (15 oz.) great northern beans, undrained

2/3 cup tortilla chips, crushed

2/3 cup Monterey Jack cheese, grated Combine all salsa ingredients; mix well and chill 30 minutes.

Combine water, lemon pepper and cumin seed; bring to a boil. Add chicken breast halves. Reduce heat to low; cover and simmer 20-28 minutes until chicken is tender. Remove chicken from bones and cut in 1-inch chunks; return to pan.

Saute garlic in olive oil; add to chicken mixture. Add onions to skillet and stir until tender. Add cooked onions, corn, chilis, ground cumin and lime juice to chicken mixture; bring to a boil. Add beans and cook until thoroughly heated.

To serve, place about 1 tablespoon of tortilla chips and cheese in 8 individual bowls; ladle hot soup over cheese and serve with salsa. Makes 8 servings.- Each serving contains about 290 calories, 7 gm fat; 1010 mg sodium; 42 mg cholesterol.

- $10,000 prize in Canned Vegetables category

Creamy Broccoli and Wild Rice Soup

1 package (10 oz.) frozen broccoli in cheese sauce

1 package (10 oz.) frozen white and wild rice

2 tablespoons margarine or butter

1/2 cup onion, chopped

1/2 cup celery chopped

1/2 cup almonds, sliced

1/4 pound (3/4 cup) cubed cooked ham

1/2 teaspoon thyme leaves

1/2 teaspoon marjoram leaves

1/4 teaspoon salt

1/8 teaspoon pepper

3 cups half-and-half or whole milk

Paprika Cook broccoli and rice according to package directions; set aside. Meanwhile, melt margarine in large saucepan over medium-high heat. Add onion, celery and almonds, cook and stir until vegetables are tender and almonds are lightly browned. Stir in broccoli in cheese sauce, rice, ham, thyme marjoram, salt and pepper; mix well. Stir in half-and-half. Cook until thoroughly heated. Do not boil. Garnish with paprika. Makes 6 servings.- Each serving contains 350 calories; 24 gm fat; 860 mg sodium; 56 mg cholesterol.

- $10,000 winner in Frozen Vegetable category.

Sweet 'N Sour Chicken Wraps

1 cup chopped cooked chicken

2 tablespoon green onions, chopped

1 tablespoon crushed canned pineapple, well drained

2 tablespoons honey

1 tablespoon soy sauce

2 teaspoons prepared mustard

1 can (8 oz.) refrigerated crescent rolls

1 egg, beaten

2 teaspoons sesame seed, toasted

Green onion, if desired Combine chicken, green onion and pineapple; mix well. In another bowl, combine honey, soy sauce and mustard; blend. Pour over chicken; stir to coat.

Separate dough into 4 rectangles; firmly press perforations to seal. Cut each rectangle in half crosswise. Spoon 1 round tablespoonful chicken fill onto center of each square. To make each wrap, pull 4 corners of dough to center of filling; twist ends and pinch seams to seal. Brush wraps with egg; sprinkle with sesame seed. Place on ungreased cookie sheet. Bake at 375 degrees for 10-15 minutes. Garnish with green onion if desired. Makes 8 sandwiches.

Kraut 'N Kielbasa Sandwich Buns


1 cup onions, chopped

6 slices bacon, cut into 1/2-inch pieces

1 jar (16 oz.) sauerkraut, well drained

2 tablespoons brown sugar

1/4 teaspoon caraway seed

1/2 teaspoon garlic salt

1/8 teaspoon pepper

1/2 pound Polish kielbasa sausage, coarsely chopped


1 package hot roll mix

1 cup hot water

2 tablespoon margarine or butter, softened

1 egg


1 egg, beaten

Poppy seed Cook onions with bacon; do not drain. Add sauerkraut and cook, stirring, about 1 minute. Stir in remaining ingredients; cook and stir about 5 minutes and cool.

Combine flour mixture with yeast from foil packet; mix well. Stir in hot water, margarine and 1 egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface; shape into a ball. Knead dough 5 minutes until smooth; let rest 5 minutes. Divide into 14 pieces. Press one piece of dough into 4-inch circle; spoon approximately 1/4 cup filling in center. To make bun, bring dough up around filling, forming a ball; pinch firmly to seal. Place, seam side down on greased cookie sheet. Repeat with remaining dough and filling, placing buns 1 1/2 inches apart. Let rise in warm place 15 minutes.

Brush buns with beaten egg; sprinkle with poppy seed and bake at 350 degrees for 15-18 minutes. Serve warm.- Each sandwich contains 260 calories; 13 gm fat; 690 mg sodium; 48 mg cholesterol.

- $10,000 Winner, Flour and Hot Roll Mix category

Fudgy Orange Cappuccino Torte


1 package (21.5 oz.) fudge brownie mix

1/2 cup oil

1/4 cup water

1/4 cup orange-flavored liqueur or orange juice

2 eggs

1 teaspoon orange peel, grated

4 oz. sweet dark chocolate or semisweet baking chocolate, coarsely chopped


1 cup sweetened condensed milk

6 oz. sweet dark chocolate or semisweet baking chocolate, chopped

2 egg yolks, slightly beaten

2 tablespoon orange-flavored liqueur or orange juice

3/4 cup nuts, finely chopped


1 1/2 cups whipping cream

3/4 cup powdered sugar

1/3 cup unsweetened cocoa

2 tablespoon orange-flavored liqueur or orange juice

1 teaspoon orange peel, grated

1/8 teaspoon salt


Orange slices, twisted

Orange leaves Grease bottom of 9- or 10-inch springform pan.

Combine all brownie ingredients except 4 oz. chocolate; beat by hand. Stir in chocolate; spread in greased pan. Bake at 350 degrees for 35-45 minutes; cool completely.

Combine condensed milk and 6 oz. chocolate. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir 2 tablespoons hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat 3 minutes, stirring constantly. Remove from heat. Stir in 2 tablespoons liqueur and nuts. Refrigerate until just cool, about 25 minutes. Spread filling mixture over top of cooled brownies. Refrigerate at least 1 hour or until filling is set.

Run knife around sides of pan to loosen; remove side of pan. To serve, place brownie on serving plate. In large bowl, beat all topping ingredient until stiff peaks form. Pipe or spoon topping mixture evenly over chilled filling. Garnish with orange slices and leaves. Makes 16 servings.- Each serving contains 540 calories; 32 gm fat; 220 mg sodium; 91 mg cholesterol.

- $10,000 winner in Cake & Brownie Mix category

Black Bean Mexican Pizza

1 can (10 oz.) refrigerated pizza crust


1 can (15 oz.) black beans, drained and rinsed

3 tablespoons olive oil

2 tablespoon fresh cilantro or parsley, chopped

1 teaspoon cumin

1 teaspoon hot red pepper sauce

1/2 teaspoon garlic, minced

1 cup Monterey Jack cheese, grated

1 cup Cheddar cheese, grated

1 can (21/4 oz.) sliced ripe olives, drained

1/4 cup green onions, sliced

1/2 cup dairy sour cream

1/4 cup green taco sauce or taco sauce

1 cup thick and chunky salsa Lightly grease 12-inch pizza pan, cover with dough and bake at 425 degrees for 7-10 min-utes.

In food processor or blender, combine beans, oil, cilantro, cumin, hot red pepper sauce and garlic, process until smooth. Spread bean mixture over partially baked crust. Sprinkle with cheeses, olives, bell pepper and onions. Bake at 425 for 7-12 minutes.

Combine sour cream and taco sauce; blend well. Serve pizza with sour cream mixture and salsa. Makes 8 servings.

Tropical Pineapple Coconut Bars


1 pkg. Pillsbury Plus Yellow Cake Mix

1 1/2 cups quick-cooking rolled oats

1/2 cup margarine or butter, softened

1 egg


1/2 cup Pillsbury Best All Purpose or Unbleached flour

1 (14-oz.) can sweetened condensed milk (not evaporated)

1 (8-oz.) can crushed pineapple, well-drained, reserving liquid

1/2 teaspoon nutmeg


1 cup chopped macadamia nuts

1 cup coconut

1 cup vanilla milk chips


1 cup powdered sugar

4 to 6 teaspoons pineapple liquid Heat oven to 350 degrees F. Lightly grease 13x9-inch pan. In large bowl, combine all base ingredients at low speed until crumbly. Reserve 1 1/2 cups of the crumb mixture. Press remaining crumb mixture in bottom of greased pan.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine all filling ingredients to reserved crumb mixture; mix well. Sprinkle evenly over filling. Bake at 350 degrees F. for 30 to 40 minutes or until golden brown. Cool completely.

In small bowl, combine powdered sugar and enough reserved pineapple liquid for desired drizzling consistency; blend until smooth. Drizzle over bars. Store in refrigerator. Makes 36 bars.- Each serving contains: 220 calories; 10 gm fat; 150 mg sodium; 19 mg cholesterol.

- Recipe from finalist Maureen Pinegar, Midvale.

Indonesian Sausage and Rice

2 cups water

1 cup uncooked regular rice

1/3 chopped fresh cilantro or parsley

1 tablespoon lemon juice

2 teaspoons chicken-flavor instant bouillon

1 teaspoon crushed red pepper flakes

1 lb. bulk pork sausage

1 cup chopped onions

2 garlic cloves, minced

1 (15.5-oz.) can Green Giant pinto beans, drained

1 (15.5-oz.) can Green Giant Whole Kernel Golden Sweet Corn, drained

1/2 cup chopped pitted dates


1/4 cup peanut butter

2 tablespoons reduced-sodium soy sauce

1 cup coconut milk from 14-oz. can (not cream of coconut)


3/4 cup coarsely chopped dry roasted peanuts

1 cucumber, chopped

1/2 cup toasted coconut

6 green onions, finely chopped In medium saucepan, combine water, rice, cilantro, lemon juice, bouillon and red pepper flakes. Bring to a boil; reduce heat. Cover; simmer 15 to 20 minutes or until all of the liquid is absorbed.

In large skillet, brown sausage, onions and garlic; drain. Stir in rice mixture, beans, corn and dates; mix well. Cook and stir until thoroughly heated.

In small saucepan, combine peanut butter and soy sauce with wire whisk until smooth; gradually whisk in coconut milk. Heat over medium heat until hot, stirring occasionally.

To serve, spoon rice mixture onto serving platter. Pass sauce and toppings. Makes 8 (1 1/2 cup) servings.