After the excitement of competing in the Pillsbury Bake-off, 100 home cooks will probably never look at a tube of Poppin' Fresh dough in quite the same way.
Last week, Oprah Winfrey declared Sue Compton of Delanco, N.J., the grand-prize winner of the bake-off, held in Orlando, Fla., on April 12.
Compton won $1 million for her original recipe, Mini Ice Cream Cookie Cups.
It sounds astounding: a million dollars for a simple recipe using ready-made cookie dough. But the country's most prestigious recipe contest isn't really about the most fancy recipe or culinary prowess. It's about creative ways to use General Mills and other sponsor products.
Although the two contestants from Utah didn't advance past the finals, both described it as an "unforgettable" experience.
Emily Harper of Orem said she had a surreal "Pride and Prejudice" moment when she walked onto the huge contest floor at 8 a.m. and saw the 100 mini-kitchens.
"I felt like Elizabeth Bennett when she sees Pemberly Manor; I was thinking am I really here?" said the 27-year-old college adviser and yoga teacher.
But by 10:45 a.m., Harper had already made three batches of her Pizza Pretzels, and onlookers eagerly lined up to taste them.
"My recipe is pretty fool-proof, so it went really fast," she said. "I got really great feedback on them."
Harper is an adviser in BYU's Bachelor of General Studies program, and she teaches yoga at Utah Valley University.
Harper said her husband, Hylan, suggested the recipe idea.
"I tried making it for dinner to see how to make it work. I made some minor adjustments the second time and called it good."
Harper's recipe was selected in an online challenge, where two recipes were paired up against each other. The visitor vote determined which recipe would end up in the finals.
Harper said she loves experimenting in the kitchen.
"Right now I'm very busy, so I'm more attracted to simple and easy," she said. "But when I have more time, I'm into doing things from scratch, such as baking my own bread and making pasta sauce."
Her advice for anyone who might enter the bake-off in the future is to check the websites (either Bakeoff.com or Pillsbury.com) to get an idea of what recipes the contest seeks and how the recipes are written.
Kristi Strong of West Jordan appeared to be smiling throughout the whole four-hour competition, despite near-constant interruptions from film crews, reporters and other passers-by.
"I thought I would be flustered, especially with so many camera crews talking to me at the beginning," she said. "But, I just relaxed, and it's been really fun. This is one of the highlights of my life that I'll never forget. Everyone has been amazing."
The 34-year-old mother of three said she used to "snub" bread pudding in favor of desserts such as chocolate cake. Then her husband talked her into trying it at a Little America Christmas brunch.
"I fell in love with it," she said. "So when I saw the contest, I decided to come up with a bread pudding recipe using bake-off ingredients."
Strong said desserts are her forte. She makes cakes for the monthly faculty meetings at her children's school.
"I love to try a new recipe and hear my family sing my praises," she said. "But I also like to cook Italian."
Strong's advice for future entries: "Write down any ideas you have and practice. You'll never know until you try."
The possibility of being one of the four category winners to appear on "The Oprah Winfrey Show" tugged at Strong's heartstrings.
"My sister passed away from Lou Gehrig's disease in 2009. When she was first diagnosed, she was so confident, she would say, 'You'll see me on "Oprah" because I'm going to beat it.' So it was a sweet moment to think that although she didn't make it, I had a chance to be there on 'Oprah' for my sister."
Evelyn Henderson, a Mormon cook from Roseville, Calif., was one of the four category winners who did get to appear on "Oprah." She also won $5,000 and a GE induction range.
Henderson said she got the idea for her Salmon Pecan-Crusted Tartlets from tuna melt sandwiches. She paired the salmon with pecans for a more "gourmet" twist.
Henderson described her recipe as "simple but elegant, and suitable for young children as well. You can find all the ingredients in your cupboard."
Henderson's recipe wasn't the only winner that used seafood. Zesty Lime Fish Tacos won in the Dinners Made Easy category, cooked by Kellie White of St. Louis. Interestingly enough, chicken — the most commonly used protein ingredient in bake-off entries — didn't appear in any of the winning recipes.
The other category winner was Tomato-Basil Eggs Alfredo in Bread Baskets, by Niki Plourde of Gardner, Mass. Plourde was also a category winner in 2008, with her Apple-Jack Chicken Pizza with Caramelized Onions.
The $5,000 Jif Peanut Butter Award went to Lenore Klass of Koloa, Hawaii, for her Banana-Peanut Butter Cream Tart; and the $5,000 Crisco Is Cooking Award went to Heather Halonie of Webster, Wis., for her Turkey Club Sandwich Ring with Avocado Aioli. Laura Stankle of Maple Grove, Minn., won a set of General Electric kitchen appliances for the most innovative recipe: Pepperoni-Pesto Popovers.
The million-dollar cookie cups edged out the other finalists because of their simplicity and beautiful presentation, according to the judges.
"Easy to serve and still original enough to impress, this is a dessert recipe you can prepare the night before," said Jeff Houck, food editor for The Tampa Tribune.
Compton, a loan processor, said to come up with the winning entry, she went grocery shopping and filled her cart with eligible sponsor products. Then she spent the weekend experimenting.
She used her college-age son's computer to submit her recipe online because she doesn't own a computer; that's one thing she said she will buy with her prize money.
All the finalist recipes are on www.Bakeoff.com.
e-mail: vphillips@desnews.com
Mini Ice Cream Cookie Cups
Prep time: 20 minutes
Start to finish: 45 minutes
Nonstick cooking spray
1 16-ounce package refrigerated ready-to-bake sugar cookie dough (24 cookies)
4 teaspoons sugar
1/3 cup finely chopped walnuts
1/2 cup semi-sweet chocolate baking chips
1/4 cup seedless red raspberry jam
11/2 cups vanilla bean ice cream, softened
24 fresh raspberries
Heat oven to 350°F. Spray 24 mini-muffin cups with nonstick cooking spray.
Place one 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; repeat with the rest of the cookies. Cool completely in pan, about 20 minutes.
Meanwhile, in small bowl, mix remaining 2 teaspoons sugar and walnuts; 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 a fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.
Makes 24 tartlets.
— Sue Compton, Delanco, N.J., million dollar grand prize winner
Pizza Pretzels
Prep time: 20 minutes
Start to finish: 40 minutes
1 tablespoon olive oil
1 tablespoon cornmeal
1 tablespoon all-purpose flour
1 13.8-ounce can refrigerated pizza crust
28 slices (11/2-inch size) pepperoni
8 1-ounce pieces mozzarella string cheese
4 teaspoons grated Parmesan cheese
1 cup tomato pasta sauce, heated
Heat oven to 425°F. Brush large cookie sheet with 1/2 tablespoon of the oil. Sprinkle cookie sheet with cornmeal.
Sprinkle flour over work surface. On floured surface, unroll pizza crust dough; starting at center, press dough into 16-by-10-inch rectangle. With pizza cutter or knife, cut dough lengthwise into 4 (21/2-inch-wide) strips.
Evenly place 7 pepperoni slices on each dough strip, leaving 1/2 inch on each end uncovered. Cut each string cheese in half lengthwise. Place 4 cheese halves on pepperoni on each dough strip, overlapping ends to fit.
Bring up sides of each dough strip over pepperoni and cheese, and tightly pinch together, stretching dough as necessary to fully enclose cheese and pepperoni; pinch ends to seal. Lightly roll and shape into 16-inch logs.
To make pretzel shape, form each log into U-shape, then cross the ends and fold dough over so ends rest on bottom of U-shape. Place pretzels on cookie sheet. Brush pretzels with remaining 1/2 tablespoon oil; sprinkle with Parmesan cheese.
Bake 13 to 17 minutes or until pretzels are golden brown. Serve warm with pasta sauce for dipping. Serves 4.
— Emily Harper, Orem, finalist
Orange-Kissed Breakfast Bread Pudding
Prep time: 20 minutes
Start to finish: 2 hours
2 13.9-ounce cans refrigerated orange flavor sweet rolls with icing (16 rolls)
2 cups half-and-half
2 eggs
2 egg yolks
1/2 cup sugar
3/4 cup chopped walnuts
1/4 cup half-and-half
1/4 cup butter
1 teaspoon vanilla
Heat oven to 400°F. Spray large cookie sheet with Crisco Original No-Stick Cooking Spray. On cookie sheet, place rolls 1 inch apart. Reserve icing. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
Reduce oven temperature to 350°F. Spray 8-inch square pan with cooking spray. Using serrated knife, cut rolls into 1/2- to 1-inch pieces; set aside.
In large bowl, mix 2 cups half-and-half, whole eggs, egg yolks, sugar and walnuts until well blended. Gently stir in roll pieces. Spread in pan.
Bake at 350°F 50 to 55 minutes or until toothpick inserted in center comes clean and top is deep golden brown. Cool 30 minutes.
Meanwhile, in 1-quart saucepan, heat icing (from both containers), 1/4 cup half-and-half and butter over low heat, stirring occasionally, until butter is melted. Stir in vanilla.
Cut warm bread pudding into 9 servings. Drizzle with sauce. Serves 9.
— Kristi Strong, West Jordan, finalist
Salmon Pecan-Crusted Tartlets
Prep time: 30 minutes
Start to finish: 1 hour
1 6-ounce can premium skinless boneless pink salmon, drained
1/4 cup finely chopped dill pickle
1 tablespoon finely chopped onion
1/3 cup mayonnaise or salad dressing
1/2 cup (2 ounces) shredded mild Cheddar cheese
1 tablespoon lemon juice
1/2 teaspoon dried dill weed
1 box refrigerated pie crusts (such as Pillsbury), softened as directed on box
1/3 cup finely chopped pecans
1 3-ounce package cream cheese, softened
1 dill weed sprig
2 lemon wedges
In large bowl, mix salmon, pickle, onion, mayonnaise, cheese, lemon juice and 1/2 teaspoon dill weed. Refrigerate.
Heat oven to 400°F. On work surface, unroll 1 pie crust. Sprinkle half of the pecans over crust; gently press into crust. Cut with 3-inch round cookie cutter into 10 rounds. In ungreased nonstick mini-muffin pan, gently press each round, pecan side down, on bottom and up side of muffin cup, folding edge under and rounding to shape. Repeat with remaining crust.
Spoon 1 teaspoon of the cream cheese into bottom of each cup. Spoon 1 rounded tablespoon salmon mixture on cream cheese in each cup.
Bake 12 to 18 minutes or until crust is golden brown. Cool in pan on cooling rack 5 minutes. Remove from pan to serving platter; cool 5 minutes. Garnish with dill weed sprig and lemon wedges. Serve warm.
Makes 20 tartlets.
— Evelyn Henderson, Roseville, Calif., Entertaining Appetizer category winner
Tomato-Basil Eggs Alfredo in Bread Baskets
Prep time: 25 minutes
Start to finish: 25 minutes
1 medium tomato
1 11-ounce can refrigerated breadsticks (12 breadsticks)
1/4 cup basil pesto
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
6 eggs
2 tablespoons half-and-half or milk
1/8 teaspoon salt
1 1/2 tablespoons chopped fresh basil leaves
2 tablespoons butter
1/3 cup Alfredo pasta sauce (from 16-ounce jar)
Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. Cut 6 thin slices from tomato; finely dice remaining tomato for garnish. Set aside.
Unroll dough; separate into 12 breadsticks. Shape each of six breadsticks into a coil; place 2 inches apart on cookie sheet. Starting at center, press out each coil into 31/2-inch round. Twist remaining breadsticks; wrap 1 twisted breadstick around edge of each round to make 1/2-inch rim; press edges to seal.
Spread 1 rounded teaspoon of the pesto in bottom of each round; top with tomato slice. Sprinkle with 1/4 teaspoon salt and pepper. Bake 10 to 15 minutes or until edges are golden brown.
Meanwhile, in medium bowl, beat eggs and half-and-half with wire whisk until well blended. Add 1?8 teaspoon salt. Stir in 1 tablespoon of the basil. Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add egg mixture. Cook 4 minutes, gently lifting cooked portions with spatula so that thin, uncooked portion can flow to bottom, until eggs are thickened but still slightly moist. Stir in pasta sauce.
Divide egg mixture evenly among bread baskets. Garnish with diced tomato and remaining 1/2 tablespoon basil. Serves 6.
— Niki Plourde, Gardner Mass., Breakfast & Brunches category winner
Pepperoni-Pesto Popovers
Prep time: 15 minutes
Start to finish: 35 minutes
1 tablespoon olive oil
1 tablespoon semolina flour or cornmeal
1 8-ounce can refrigerated seamless crescent dough sheet (such as Pillsbury Recipe Creations)
1/8 teaspoon garlic salt
1/4 cup basil pesto
18 slices (11/2-inch size) pepperoni
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Heat oven to 375°F. In 6-cup popover pan or 6 regular-size muffin cups (2¾-by-11/4 inches), brush 1/2 teaspoon of the oil over bottom and side of each cup. Sprinkle 1/2 teaspoon of the flour over bottom and side of each cup.
Unroll dough sheet on cutting board. Sprinkle with garlic salt; spread with pesto. Top with pepperoni, arranging slices in six rows by three rows. Sprinkle with cheeses.
Using pizza cutter, cut dough in half lengthwise, then cut each half crosswise into thirds to make 6 equal pieces. Starting at short end, roll up each piece; place seam side down in popover cup so center of dough piece is on bottom and ends of dough are facing up (filling will show).
Bake 20 to 25 minutes or until tops are golden brown. Using knife or metal spatula, remove popovers from pan. Let cool 5 minutes before serving.
Makes 6 popovers.
— Laura Stanke, Maple Grove, Minn., GE Imagination at Work Award
Zesty Lime-Fish Tacos
Prep time: 40 minutes
Start to finish: 40 minutes
1 pound tilapia fillets (about 4)
1/2 cup fresh lime juice (2 to 3 limes)
3 cloves garlic, finely chopped
1/4 cup flour
1/4 cup yellow cornmeal
1 can (16.3-ounce) homestyle refrigerated buttermilk biscuits (8 biscuits)
6 tablespoons canola oil
11/2 tablespoons chipotle chiles in adobo sauce (from 7-ounce can), finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup salsa
1/2 cup sour cream
1 1/2 cups shredded cabbage
Heat oven to 200°F. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons of the lime juice and garlic. Add fish; turn to coat. Let stand while preparing biscuits.
On work surface, mix flour and cornmeal. Separate dough into 8 biscuits. Press both sides of each biscuit into flour mixture, then press or roll into 6- to 7-inch round.
In 12-inch nonstick skillet, heat 11/2 tablespoons of the oil over medium heat. Add 2 biscuit rounds; cook about 1 minute on each side or until golden brown and cooked through. Place on cookie sheet; keep warm in oven. Cook remaining rounds, adding 1 1/2 tablespoons oil to skillet for each batch. Wipe skillet clean.
Heat same skillet over medium-high heat. Add fish and lime juice mixture, chiles, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork.
In small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice.
Using slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with cabbage and 1 to 2 tablespoons salsa mixture. Fold biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired. Makes 8 tacos.
— Kellie White, St. Louis, Dinner Made Easy winner
Turkey Club Sandwich Ring with Avocado Aioli
Prep time: 20 minutes
Start to finish: 55 minutes
Nonstick cooking spray
2 11-ounce cans refrigerated crusty French loaf
1 egg
1 teaspoon dried oregano
1 tablespoon shredded Parmesan cheese
11/2 cups shredded lettuce
1/4 cup chopped red onion
2 medium plum (Roma) tomatoes, chopped
1/4 cup olive oil
11/2 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper flakes
1/3 cup mayonnaise or salad dressing
2 cloves garlic, finely chopped
1/2 avocado, pitted, peeled and chopped
8 ounces thinly sliced cooked deli turkey
8 ¾-ounce slices provolone cheese, halved
8 slices bacon, halved, crisply cooked
Heat oven to 350°F. Spray large cookie sheet with nonstick cooking spray, or line with cooking parchment paper. Place both loaves of dough, seam sides down, on cookie sheet. Join ends of loaves to form 11-inch ring; pinch ends together firmly to seal. Using sharp or serrated knife, cut 12 diagonal slashes (1/2 inch deep) on top of dough.
In small bowl, beat egg and 1/2 teaspoon of the oregano with fork; brush generously over dough. Sprinkle dough with Parmesan cheese. Bake 26 to 30 minutes or until deep golden brown. Cool on cookie sheet 20 minutes.
Meanwhile, in medium bowl, mix lettuce, onion, tomatoes, oil, vinegar, red pepper flakes and remaining 1/2 teaspoon oregano. Refrigerate about 20 minutes to blend flavors and slightly wilt lettuce.
In food processor, cover and process mayonnaise, garlic and avocado until smooth.
Cut bread ring in half horizontally. Press inside of top and bottom of ring to flatten bread slightly for fillings. Place lettuce mixture in bottom of ring. Top with turkey, provolone cheese and bacon. Spread avocado mixture in top of ring; place on bottom ring. Cut into eight sections to serve. Serves 8.
— Heather Halonie, Webster, Wis. Crisco Is Cooking Award
Banana-Peanut Butter Cream Tart
Prep time: 20 minutes
Start to finish: 1 hour, 55 minutes
1 refrigerated pie crust, softened as directed on box
6 tablespoons butter, softened
1 3-ounce package cream cheese, softened
1/3 cup creamy peanut butter
1/2 teaspoon vanilla
2 cups powdered sugar
2 medium firm ripe bananas, sliced in ¼ inch slices (11/2 cups)
1 cup whipping cream
1/4 cup finely chopped peanuts
Heat oven to 450°F. Unroll pie crust; place in ungreased 9- or 91/2-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; fold excess crust over and gently press into side of pan to make double thickness. Prick bottom of crust with fork several times. Bake 9 to 11 minutes or until golden brown. Cool completely, about 25 minutes.
In medium bowl, beat butter, cream cheese, peanut butter and vanilla with electric mixer on medium speed until well blended. Gradually add powdered sugar, beating until smooth and creamy.
Spread peanut butter filling in tart shell, building up side 1 inch and leaving shallow indentation in center of filling. Fill indentation with bananas; gently press into filling.
In small bowl, beat whipping cream on high speed until soft peaks form (do not overbeat). Spread whipped cream over filling and bananas. Sprinkle peanuts around edge of tart. Refrigerate 1 hour or until chilled. Store covered in refrigerator. Serves 8.
— Lenore Klass, Koloa, Hawaii, Jif Peanut Butter Award