Clever cooks can earn big bucks these days.
As long as there have been cooks, there have been cook-offs and contests. There's something about matching their efforts against someone else's - at a fair, at a cookoff or in a recipe contest - that appeals to serious cooks. And these days there are more opportunities than ever before.Cooking contests are a popular marketing tool chosen by many manufacturers as a way to promote use of their products.
"Contests create usage opportunities for products, come up with creative uses for products and generate a lot of excitement for the product," says a spokesperson for Quaker Oats, whose annual "Bake It Better With Oats" contest now offers a top prize of $10,000.
And when the California Fresh Carrot Advisory Board wanted to generate excitement for carrots, it decided to sponsor a carrot cake contest and offer carats - diamonds - as prizes. The contest generated entries from some 3,500 home and professional chefs.
Contests offer chances to win lucrative prizes - more now than ever before. The Pillsbury Bake-Off tops the list - this year offering a payoff of $1 million (winners will be announced in that one in a live broadcast from Dallas on Feb. 27).
But a lot of other contests offer thousands of dollars in prize money -making it worth the while for creative cooks to test their talents.
And creativity is certainly a big part of contests.
Gloria Piantek of Plainsboro, N.J., won the top prize in year's Quaker Oats contest with a favorite candy that was turned into a cookie. The buttery oatmeal cookie dough is patted into a thin cookie on the cookie sheet. After baking, semisweet chocolate pieces are sprinkled on top. To serve, the big cookie is broken into pieces of varying sizes - much like peanut brittle or toffee.
"I started with the idea of a brittle because I thought it would make an unusual cookie that would also be easy," says Piantek. "Once I began experimenting, I took my first batches into work to get everyone's reaction. They loved the taste, and they liked being able to choose the size piece."
When she's creating new recipes, she says she starts by looking in her pantry for ingredients people usually have on hand. That's one criterion that seems to please most judges.
But sometimes uniqueness of ingredients and flavor combinations can be a hit. Taste of the Islands Carrot Cake developed by Mark Hetzel, pastry chef at the Four Seasons Resort in Maui, was awarded the grand prize in the carrot cake contest because of his "originality and creativity."
"I love traditional carrot cakes, yet I wanted to create a carrot cake recipe that has island-style," he said. His cake uses pineapple in the filling and macadamia nuts in the cake and icing.
Sometimes ease of preparation helps. Mary Hawkes, a social service director from Prescott, Ariz., won $5,000 in the Prego/Women's Day "Kids Can Cook" contest. Her recipe, Santa Fe Pizza Stacks, "is an ideal recipe for today's families," said a spokesperson for Prego. "Kids of all ages can assemble the ingredients, and their participation will help foster a true love of cooking. The recipe also brings together flavors and foods the entire family will enjoy."Judges in a Jell-O contest looked for interesting new uses for an old favorite and came up with a good winter salad. And judges in the Kretschmer wheat germ contest wanted "taste, use of lower-fat ingredients, convenience and originality."
Other advice for contest entrants: be aware of food trends - what foods and flavors are really popular right now; try to get a sense of what the aim of the contest is and what judges might be looking for (some contests are aimed toward low-fat, low calorie recipes; in others indulgence and decadence is the rule). Above all, "follow the rules to the letter," says the Quaker Oats spokesperson. If it calls for recipes on an 8x10 sheet of paper, put them on an 8x10 sheet of paper. If it calls for a certain product, include it. Check to see if it must be postmarked or received by a certain date.
When you read some of the prize-winning recipes on this page, you may think, "well, I could do that." If so, there's good news. Many of these same contests will be offered again this year, and new ones come along all the time. So, get cooking!
Here's a look at some of the upcoming contests:
- THE SEARCH IS on for America's best chicken recipes, and a grand total of $36,000 will go to the cooks who prepare the top five dishes. (The top prize is $25,000.) One finalist from each state and the District of Columbia will be chosen to participate in the cookoff, which will be held April 4, 1997, on Hilton Head Island, S.C.
Dating back to 1949, the National Chicken Cooking Contest is the nation's oldest cooking competition.
Recipes must be original and should serve 4 to 8, with preparation time not exceeding three hours. Submit each recipe on a separate sheet of paper with name, full address and telephone number. Mail entries before Oct. 15, 1996, to NCCC, Box 28158 Central Station, Washington, DC 20038-8158. For more information, contact the National Broiler Council at 202-296-2622.
- BAKER'S CHOCOLATE is looking for the best brownie recipes in the country. With three different categories, entrants have a chance to win prizes of $1,000. A best-of-the-best recipe will also get an additional $500. The categories are: The Serious Chocolate Brownie (the more chocolate the better); Year Round Family Favorite (easy family treats preferred); and Kids' Favorites (tastes that appeal especially to kids).
All recipes must be original and must use Baker's Chocolate. Recipes using a brownie mix will not be accepted. To enter, send recipes along with name, address and daytime phone number to Baker's National Best Brownie Contest, c/o Hunter & Associates, 41 Madison Ave., 5th Floor, New York, NY 10010-2202. Recipes must be received by June 1, 1996. To get a complete copy of the rules, send a self-addressed, stamped envelope to the same address or call 212-679-6600.
- KRETSCHMER WHEAT GERM thinks healthy should also taste good. The company's "Healthy Eating Made Easy & Delicious" contest looks for recipes that use at least 1/2 cup of wheat germ and no more than 12 ingredients in three categories: muffins, biscuits, coffee cakes and other breads; cookies and other desserts; and main dishes. Prizes include three $1,000 awards and a grand prize of $5,000. Recipes should be original or family favorites that have been significantly changed to make them healthier and more convenient. Send recipes to Kretschmer Wheat Germ Recipe Contest, P.O. Box 530 Barrington, IL 60611. Entries must be postmarked by April 1, 1996. For a copy of the complete rules and the newly revised recipe brochure, send a stamped, self-addressed business-size envelope to the same address.
- THE 7TH ANNUAL "Bake It Better With Oats" contest offers three $2,000 first prizes and a grand prize of $10,000. Categories include muffins and breads; cookies; and "just for kids." Deadline is Oct. 31, 1996. For a complete copy of the rules, send a self-addressed, stamped envelope to Rules, P.O. Box 1370, Barrington, IL 60011.
- POPE FOODS, distributors of Italian food products, is looking for creative cooks who can bring a whole new meaning to the typical Valentine's Day dish. Its "Valentine's Day Recipe Contest" will award a year's supply of Pope brand products to the person who provides the most creative and delicious recipe for a Valentine's Day dish based on a popular romantic movie. (For example "Harry's Paprikash" from "When Harry Met Sally," "Scarlett's Turnip Salad" from "Gone With The Wind" or "That's Amore Pizza Pie" from "Moonstruck.")
All recipes must include olive oil and/or peeled tomatoes. Recipes should be mailed (postmarked no later than Mar. 1, 1996) to Valentine's Day Contest, c/o Pope Foods Inc., 555 Kinderkamack Rd., Oradell, NJ 07649. For more information, call 1-800-229-4758.
- DO YOU HAVE a special burger recipe that would taste great on an English muffin? Bays English Muffins would like to see it. The company is looking for such recipes for its Hole In One Burger Recipe Contest. The first-place winner will receive a 15-day vacation for two to Scotland and England, second-place winner will receive a gas grill. Official rules are available by writing to Bays Hole In One Burger Recipe Contest, 225 W. Ohio St., Suite 600, Chicago, IL 60610 or by calling 800-FOR-BAYS. Contest entries must be received by March 31.
*****
Recipes
TASTE OF THE ISLANDS CARROT CAKE
Cake:
1 3/4 cup plus 4 tablespoons all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups vegetable oil
1 2/3 cups granulated sugar
3 large eggs
4 cups shredded carrots
1 cup chopped unsalted macadamia nuts or pecans
1/2 cup raisins or currants
Pineapple filling
2 cups diced fresh pineapple
1/2 cup granulated sugar
1/2 cup pineapple juice
2 tablespoons cornstarch
1 teaspoon vanilla extract
Cream cheese icing
2 8-oz. packages cream cheese, softened
1/2 cup butter, softened
1/2 cup confectioners' (powdered) sugar
1 teaspoon vanilla extract
1 cup finely chopped toasted, unsalted macadamia nuts or pecans
For cake: Preheat oven to 350 degrees F. Grease one 10x3-inch round cake pan. Line bottom with circle of parchment or wax paper. Grease paper and lightly flour pan.
Sift together 13/4 cup flour, baking soda, cinnamon and salt. In large mixing bowl, combine oil, sugar and eggs. With electric mixer, beat a medium speed until light in color, about 3 to 4 minutes. At low speed, gradually add flour mixture, beating just until smooth. Combine carrots, nuts, raisins and remaining 2 tablespoons flour. Gently fold into batter. Pour batter into prepared cake pan. Bake for 20 minutes, then reduce head to 325 F. and bake for 50 to 55 minutes longer, or until toothpick inserted near center comes out clean and surface springs back when gently pressed with finger.
Cool in pan on wire rack for 15 minutes. Run knife around sides of cake to loosen. Turn cake out and cool completely, paper-side down. Mix filling and icing.
To assemble cake: peel paper off cake. Using a long serrated knife, slice cake horizontally into three layers. Remove top two layers (it helps to use a cardboard cake circle or a flat cookie sheet to slide under the cut layers and lift off). Place bottom layer on 10-inch serving plate. Spread pineapple filling over cake layer. Place middle layer of cake on top of filling and spread with a thin layer of icing. Place top layer of cake on icing. Spread remaining icing evenly over sides and top of cake. Press chopped toasted nuts onto sides of cake. Makes 20 servings.
For filling: In medium saucepan combine pineapple and sugar. Cook over low heat, stirring occasionally, until pineapple is tender, about 15 to 20 minutes. Combine pineapple juice and cornstarch and stir into cooked pineapple; boil for 1 minute, stirring constantly. Remove from heat; stir in vanilla. (Can be made a day ahead and chilled, covered, in refrigerator.)
For icing: In medium bowl, with electric mixer, beat together cream cheese and butter. Add sugar and vanilla; beat until smooth.
- Each serving contains 539 calories, 40 g fat, 44 g carbohydrate, 69 mg cholesterol, 242 mg sodium.
- Grand prize $2,000 winner in "Carats for Carrots" contest sponsored by the California Fresh Carrot Advisory Board.
JELL-O PLUM PUDDING
1 small box raspberry Jell-O
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 1/2 cups boiling water
1/2 cup raisins
1/4 cup currants
1/4 cup diced dates
1 cup crushed pineapple, drained
1 cup chopped pecans
Combine Jell-O, salt and spices in a large mixing bowl. Stir in boiling water and stir to dissolve Jell-O. Stir in raisins and currants. Chill until slightly thickened. Fold in remaining ingredients and pour into a 5-cup mold (do not oil the mold). Chill until firm, unmold and serve.
- Each serving contains 199 calories, 29 g carbohydrate, 10 g fat, 0 mg cholesterol, 55 mg sodium.
- $500 winner in Jell-O Recipe Contest
OATMEAL BUTTER BRITTLE COOKIES
2 cups quick or old-fashioned oats
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1 cup (2 sticks) butter or margarine, chilled
1 cup powdered sugar
2/3 cup firmly packed brown sugar
1 1/2 teaspoons water
1 teaspoon vanilla
1 cup dry roasted or lightly salted peanuts
2 cups semisweet chocolate pieces
Heat oven to 350 F. Line two cookie sheets with foil. Combine oats, flour and baking powder. Add butter; blend with electric mixer on low to medium speed until crumbly. Add powdered sugar, brown sugar, water and vanilla. Mix until dough starts to form. Stir in peanuts. Divide dough in half. Using first half of dough, drop by large spoonfuls onto foil-lined cookie sheet; pat evenly into 13x9-inch rectangle with lightly floured hands. Repeat using remaining dough and second cookie sheet. Bake 22 to 25 minutes or until golden brown, rotating cookie sheets after 12 minutes. Remove cookie sheets to cooling racks. Sprinkle 1 cup chocolate pieces evenly over each large cookie. Let stand 2 to 3 minutes. Spread softened chocolate evenly over cookie. Cool completely. (Chill 15 minutes to set chocolate, if necessary.) Remove from cookie sheets and peel off foil. Break into pieces. Store tightly covered.
- Each cookie contains 130 calories, 8 g fat, 10 mg cholesterol, 15 g carbohydrate, 1 g fiber, 45 mg sodium.
- Grand prize $10,000 winner in Quaker Oatmeal "Bake It Better With Oats" contest.
SPIRITED SOUTHERN SWEET POTATO BARS
2 cups quick or old-fashioned oats
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
1 teaspoon vanilla
2 cups mashed cooked sweet potato or canned pumpkin
2 eggs, lightly beaten
3/4 cup firmly packed brown sugar
1/2 teaspoon rum extract, optional
1 cup chopped pecans
Heat oven to 375 F. Lightly grease 13x9-inch baking pan. Combine oats and flour; mix well. Remove 2/3 cup and add salt and red pepper; set aside for filling. To remaining oat-flour mixture, add butter, granulated sugar and vanilla; blend with electric mixer on low to medium speed until crumbly. Reserve 1 cup for topping. Press remaining mixture evenly onto bottom of prepared pan. Bake 15 minutes; remove from oven. In separate bowl, combine sweet potato, eggs, brown sugar and extract and reserved 2/3 cup oat-flour mixture; mix well. Spread evenly over warm crust. Add nuts to reserved topping mixture; mix well. Sprinkle evenly over sweet potato filling. Bake 30 to 35 minutes or until topping is light golden brown. Cool; cut into bars. Serve at room temperature. Store in refrigerator tightly covered.
- Each bar contains 170 calories, 9 g fat, 30 mg cholesterol, 23 g carbohydrate, 1 g fiber, 70 mg sodium.
- First-place $2000 cookie winner in Quaker Oats "Bake It Better With Oats" contest.
ITALIAN HERBED OATMEAL FOCACCIA
2 tablespoons cornmeal
1 1/2 to 2 1/4 cups all-purpose flour
1 cup quick or old-fashioned oats
2 tablespoons Italian seasoning, divided
1 1/4-oz. package quick-rising yeast
2 teaspoons granulated sugar
1 1/2 teaspoons garlic salt, divided
1 cup water
1/4 cup plus 2 tablespoons olive oil, divided
4 to 6 tomatoes packed in oil, drained and chopped
1/4 cup shredded Parmesan cheese
Lightly spray 13x9-inch baking pan with nonstick cooking spray; dust with cornmeal. In large bowl, combine 1 cup flour, oats, 1 tablespoon Italian seasoning, yeast, sugar and 1 teaspoon garlic salt; mix well. In small saucepan, heat water and 1/4-cup olive oil until very warm (120-130 F.); stir into flour mixture. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto lightly floured surface. Knead 8 to 10 minutes or until smooth and elastic. Cover and let rest 10 minutes.
Pat dough into prepared pan, pressing dough out to edges of pan. Using fingertips, poke indentations all over surface of dough; brush with remaining 2 tablespoons oil. Sprinkle with remaining 1 tablespoon Italian seasoning and 1/2 teaspoon garlic salt. Arrange dried tomatoes across top; sprinkle with cheese. Cover; let rise in warm place until doubled, about 30 minutes. Heat oven to 400 F. Bake 25 to 30 minutes or until golden brown. Cut into strips or squares. Serve warm.
- Each serving contains 190 calories, 8 g fat, 0 mg cholesterol, 25 g carbohydrate, 2 g fiber, 190 mg sodium.
- First-place $2,000 muffin/bread winner in Quaker Oatmeal "Bake It Better With Oats" contest.
SANTA FE PIZZA STACKS
8 8-inch flour tortillas
2 cups Prego traditional spaghetti sauce
8 ounces shredded Monterey Jack or Cheddar cheese (about 2 cups)
1 3 1/2-oz. pkg. pepperoni
1 can (21/4 oz.) sliced pitted ripe olives
1 small green pepper, chopped (about 1/2 cup)
Place two tortillas on greased baking sheet. Spread 1/4 cup spaghetti sauce over each tortilla to within 1/2-inch of edge. Top each with 1/4 cup cheese and 8 to 10 pepperoni slices. Repeat layers twice.
Top each each with remaining tortilla. Spread 1/4 cup spaghetti sauce over each tortilla to within 1/2-inch of edge. Top each with 1/4 cup cheese, half the olives and half the green pepper.
Bake at 350 degrees F. for 15 minutes or until hot. Cut each stack into 4 wedges. Serves 4.
- Each serving contains 690 calories, 57 g carbohydrate, 41 g fat, 70 mg cholesterol, 1,529 mg sodium.
- $5,000 winner in Prego/Women's Day "Kids Can Cook" contest.
CHERRY-PEACH CLAFOUTI
3/4 cup sugar
1/2 cup Kretschmer wheat germ, any flavor
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup skim milk
2 tablespoons vegetable oil
3 egg whites
2 teaspoons grated lemon peel
1 16-oz. can pitted sour cherries, drained
1 cup fresh or frozen sliced peaches, thawed
1 tablespoon powdered sugar
Heat over to 350 degrees F. Spray 10-inch round quiche dish or 8x8-inch square glass baking dish with no-stick cooking spray or grease lightly. In blender or food processor, combine first 10 ingredients; cover. Blend on high or process 1 minute until well blended. Pour into prepared dish; arrange cherries and peaches evenly over batter. Bake 35 to 40 minutes or until light golden brown. Cool on wire rack 10 minutes. Sprinkle with powdered sugar, and if desired, additional wheat germ. Serve warm.
- Each serving contains 230 calories, 4 g fat, 0 mg cholesterol, 100 mg sodium, 43 g carbohydrate.
- $1,00 winner in Kretschmer "Health Eating Made Easy & Delicious" contest.