Oh Boy!
There's a new Dough Boy....And he's a MAN!
In a history-making turn of a spatula, Kurt Wait, a 43-year-old single dad from Redwood City, Calif., walked away from the 37th Pillsbury Bake-Off a millionaire.
Wait, the first man to win the Pillsbury Bake-Off, also was the first Grand Prize Winner and the recipient of the first-time-ever award of a million dollars.
His Grand Prize-winning Macadamia Fudge Torte, a moist and chocolaty cake-like dessert was, as most who sampled the sinfully sweet cake agreed, a standout champion in the competition held in Dallas' Fairmont Hotel February 24-27.
The torte, categorized as a "special occasion dessert" is reminiscent of a Pillsbury classic - the Tunnel of Fudge Cake, that was introduced in 1966 as a Bake-Off finalist.
Although the tunnel cake didn't take the big prize in '66, the recipe quickly became a favorite, sweeping across the country, escalating sales of Pillsbury bundt cakes, and pans. Today, harvest gold or avocado green bundt pans can be found tucked away in most cupboards.
The Macadamia Fudge Torte recipe instructions call for the cake to be baked in a springform pan, or any 9 or 10-inch pan with removable sides. Just like the bundt craze, cookware stores will undoubtedly see an increase in sales of tart and cheesecake pans.
So, are you wondering just how the mild-mannered man, who dared to venture into a predominantly female arena, get to the Pillsbury pinacle?
Quite simply, Kurt didn't . . . wait. Or even hesitate entering this year's Pillsbury Bake-Off.
Over the past two years, he had spent many hours adjusting and reworking the same recipe he entered in the last Bake-Off - the one that didn't make the finals.
He knew that his "reborn" Macadamia Fudge Torte had the potential to win (especially after it was picked among the 100 finalists in the national competition). Just in case, he entered several other recipes.
A reader of cookbooks and cooking magazines, Wait has been known to spend the week before Thanksgiving in his kitchen, preparing for the feast. And his neighbors and co-workers have been willing recipients of his many "edible experiments."
Still, Wait just didn't know how his recipe would be received bythe judges (a team of 12 food writers/home economists from around the country).
During the press conference following Wait's victory, he explained how he had won.
He mapped out a strategy. before entering the Bake-Off. In amplifying his original fudge nut torte, Wait wanted to: 1) replicate the taste of "Turtles," the caramel and chocolate-covered nut candy; 2) incorporate "Cooking Light" magazine's method of substituting fruit puree for fats; and 3) follow all of Pillsbury's contest rules.
Apparently, the game plan worked.
At the news conference, a reporter asked him, "Is the Macadamia Fudge Torte worth a million dollars?"
In a typically succinct manner, Wait quietly replied,"It is if Pillsbury says it is."
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Recipes
MACADAMIA FUDGE TORTE
For Filling:
1/3 cup lowfat sweetened condensed milk (not evaporated)
1/2 cup semisweet chocolate chips
For Cake:
1 package Pillsbury Moist Supreme Devil's Food Cake Mix
1 1/2 teaspoons cinnamon
1/3 cup oil
1 16-ounce can sliced pears in light syrup, drained
2 eggs
1/3 cup chopped macadamia nuts or pecans
2 teaspoons water
For Sauce:
1 17-ounce jar butterscotch caramel ice cream topping
1/3 cup milk
Heat oven to 350 degrees. Spray 9- or 10-inch springform pan with nonstick cooking spray. In small saucepan, combine filling ingredients. Cook over medium-low heat until chocolate is melted, stirring constantly. In large bowl, combine cake mix, cinnamon and oil; blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry.) Place drained pears in blender container or food processor bowl with metal blade; cover and blend until smooth. In large bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in spray-coated pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling. Bake at 350 degrees for 45 to 50 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool 11/2 hours or until completely cooled. In small saucepan, combine sauce ingredients. Cook over medium-low heat for 3 to 4 minutes or until well blended, stirring occasionally. To serve, spoon 2 tablespoons warm sauce onto each serving plate; top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls. Serves 12.
- Each serving contains 460 calories, 16g fat, 73g carb, 490mg sodium, 35mg cholesterol.
- From Kurt Wait, Million Dollar Grand Prize winner, the 37th Pillsbury Bake-Off
COWBOY STEAK & VEGGIE SOUP
1 pound boneless beef sirloin steak (1-inch thick)
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, crushed
1 tablespoon oil
2 14 1/2-ounce cans ready-to-serve beef broth
1 16-ounce jar Old El Paso Thick 'n' Chunky Salsa or Picante
1 1-pound package Green Giant American Mixtures Frozen Green Beans, Potatoes, Onions and Red Peppers
1 15.5-ounce can Green Giant or Joan of Arc Great Northern Beans, rinsed and drained
1 cup torn fresh spinach
Garnish, if desired (fresh basil, parsley or cilantro sprigs)
Cut beef into 1/4-inch-thick strips; cut each strip into 1-inch pieces. In medium bowl, combine beef, basil, salt, pepper, garlic and oil; toss to coat. Heat Dutch oven or large saucepan over medium-high heat until hot. Add beef mixture; cook and stir 4 to 5 minutes or until browned. Stir in broth, salsa and vegetables. Bring to boil over medium-high heat. Reduce heat to low; simmer 10 minutes. Stir in beans. Cook 4 to 5 minutes or until thoroughly heated. Stir in spinach. Garnish each serving of soup with fresh basil. Makes 6 servings.
- Each serving contains 260 calories, 8g fat, 23g carb, 1140mg sodium, 50mg cholesterol.
- From Linda Morten, $10,000 winner, 30-Minute Main Dish category, the 37th Pillsbury Bake-Off.
ORANGE-GLAZED TROPICAL FRUIT SCONES
For Scones:
2 cups Pillsbury BEST All Purpose Flour*
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons grated orange peel
1/4 cup butter or margarine
1/3 cup milk
2 eggs, beaten
1 cup tropical medley dried fruit or dried fruit bits
1/2 cup vanilla milk chips
For Glaze:
1 cup powdered sugar
2 to 3 tablespoons orange juice
For Spread:
1/3 cup apricot-pineapple or apricot preserves
Heat oven to 400 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, salt and orange peel; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add milk and eggs; blend well. Stir in dried fruit and vanilla milk chips until well-mixed. On lightly floured surface, knead dough 6 or 7 times until smooth. Divide dough in half. Pat each half into a 6-inch circle. With floured knife, cut each circle into 4 wedges. Place wedges 2 inches apart on ungreased cookie sheet. Bake at 400 degrees for 12 to 16 minutes or until golden brown. Cool 1 minute. Meanwhile, in a small bowl, combine powdered sugar and enough orange juice for desired drizzling consistency; blend until smooth. Drizzle mixture over top and sides of each scone. Cool 5 minutes. If desired, split each scone and spread with 2 teaspoons preserves, or serve preserves with scones. Serve warm. Makes 8 scones.
*For high altitude - above 3500 feet: Increase flour to 2 cups plus 2 tablespoons. Bake at 400 degrees for 14 to 19 minutes or until golden brown. - Each serving contains 430 calories, 14g fat, 79g carb, 550mg sodium, 70mg cholesterol.
- From Fran Neavoll, $10,000 winner, Special Side Dishes and Simple Breads category, the 37th Pillsbury Bake-Off.
QUICK APPLE CRANBERRY PEAR MUFFINS
1 package Pillsbury Apple Cinnamon Quick Bread Mix
3/4 cup buttermilk*
3 tablespoons oil
1 egg
1 cup fresh or frozen cranberries, thawed
3/4 cup coarsely chopped walnuts
1 large firm pear, peeled, cut into 1/2-inch pieces
Heat oven to 400 degrees. Line with paper baking cups or grease 18 muffin cups. In large bowl, combine quick bread mix, buttermilk, oil and egg. Stir 50 to 75 strokes with spoon until mix is moistened. Stir in cranberries, walnuts and pear. Spoon batter into paper-lined muffin cups. (Cups will be full). Bake at 400 degrees for 18 to 25 minutes or until golden brown. Serve warm or cool. Makes 18 muffins.
*To substitute for buttermilk, use 2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup.
High altitude - above 3500 feet: Add 1/4 cup flour to dry quick bread mix. Bake as directed above.
- Each serving contains 170 calories, 7g fat, 24g carb, 125mg sodium, 10mg cholesterol.
- From Joyce L. Bowman, $10,000 winner, Quick Treats and Snacks category, the 37th Pillsbury Bake-Off.
FIESTA CHICKEN SALAD
1/4 cup margarine or butter, cut into 4 pieces
6 boneless skinless chicken breast halves
2 eggs
1 1/4 cups Old El Paso Medium Thick 'n' Chunky Picante
1 1/3 cups Progresso Plain Bread Crumbs
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon ground oregano
4 green onions, sliced
1 16-ounce package mixed salad greens
3 medium tomatoes, chopped
1 8-ounce bottle red wine vinegar and oil salad dressing
1 avocado, peeled, sliced
1 cup sour cream
Heat oven to 400 degrees. Place margarine in 15-by-10-by-1-inch baking pan. Place pan in oven; heat 3 minutes or until margarine is melted. Tilt pan to coat with margarine. Meanwhile, cut chicken breast halves in half lengthwise. Cut crosswise into 1/2-inch slices. In large bowl, beat eggs; stir in chicken and 1/4 cup of the picante. In shallow bowl, combine bread crumbs, salt, cumin, chili powder and oregano; mix well. Add chicken pieces to bread crumb mixture, a few at a time; turn to coat. Place coated chicken in margarine-coated pan. Bake at 400 degrees for 15 to 20 minutes or until chicken is no longer pink.
Reserve 1 tablespoon of the green onions for garnish. In a large bowl, combine remaining onions, salad greens and tomatoes; toss gently. Pour half of the dressing over salad; toss to coat. Arrange evenly on 8 individual plates. Spoon chicken into center of each salad. Top each with 1 tablespoon sour cream and about 1/2 teaspoon reserved green onions. Garnish each plate with avocado slices. Serve with remaining half of salad dressing, 1/2 cup sour cream and 1 cup picante. Makes 8 servings.
- Each serving contains 530 calories, 36g fat, 25g carb, 740mg sodium, 135mg cholesterol.
- From Greta Eberhardt, $2,000 winner, 30-Minute Main Dish category, the 37th Pillsbury Bake-Off.