- Food and Cooking
Pillsbury Bake Off Winner - Delicious Dessert
Pilllsbury Bake Off Facts
The Pillsbury annual bake off contest took place in Orlando, Florida, March 24-27, 2012. Their annual bake off contest began in 1949, in NYC at the Waldorf Astoria Hotel. In 1949, Theodora Smafield won $50,000 for her No-Knead Water-Rising Twists. This year the wining prize is a whooping $1,000,000! Plus, the winner may choose $10,000 in GE kitchen appliances.
There are a total of three competing categories, so the winners of the other two categories win each won $5,000, plus $3,000 in GE appliances. In addition, there is prize from Jif Peanut Butter for the best recipe containing a minimum of 1/4 cup of the peanut butter. GE also gives an award for what they consider the most innovative recipe of $5,000. The Crisco award for using a minimum of 1 tablespoon of Crisco is $5,000. Finally, Eagle Brand gives an award for using 1 can of Eagle Brand for $5,000.
Host - Martha Stewart
The Martha Stewart Show, held on March 27th announced the contest winner, Christina Verrelli, from Pennsylvania, for her great recipe named Pumpkin Ravioli with Salted Caramel Whipped Cream. Martha Steward hosted the 45th Pillsbury Bake-Off Contest this year. Last year’s winner was Terri Sherman for her recipeof Asparagus, Artichoke and Red Pepper Pizza.
Martha with Grand Prize Winner
Pillsbury Recipes Cookbooks
This book shares prize-winning recipes, exciting culinary talent, and inspirational stories from the contestants themselves. These components, combined with more than 120 full-color photographs, 100 sidebars featuring helpful cooking tips, anecdotes about the contest
Bake Off Catagories
There are three categories in which contestants may compete:
- "Breakfast & Brunches - Casual brunch or weekend family breakfast ideas.
- Entertaining Appetizers – Appetizers and snacks to serve at casual gatherings with family and friends or for entertaining.
- Sweet Treats – Quick and easy treats for anytime celebrations."
Rules for Competition
Initially, if your want to compete, you must submit your recipe or recipes via the internet or by the US mail. One hundred finalists were chosen to compete in Orlando. Those chosen won a full expense paid trip to Orlando, which included airfare, accommodations at the Peabody Hotel with double occupancy, daily sponsored meals and a GE counter top Microwave. Therefore, just being chosen in the top 100 finalist gave the contestants a trip package worth approximately $1,615.
There are some rules for the contestants, as they must be over 18, not a professional cook, professional food blogger, student or graduate of a culinary school or employee of one of the sponsoring companies. Also, the contestant must certify their recipe is original, their own creation and it can’t have ever been published. The recipes must contain 1 ingredient from List A and a second ingredient from List A or B, found on the Pillsbury contest rule website.
Pumpkin Ravioli with Salted Caramel Whipped Cream
Rating for Pumplin Ravioli with Salted Caramel Whipped Cream
- 4 Tbsp. Land O Lakes butter, melted
- 2 pkgs. 3 oz. cream cheese, softened
- 1/2 cup canned pumpkin
- 1 Land O Lakes Egg Yolk
- 1/2 tsp. Mcormick Pure Vanilla Extract
- 1/4 cup sugar
- 5 Tbsp. Pillsbury Best All Purpose flour
- 1/2 tsp. McCormick Pumpkin Pie spice
- 1/3 cup Fisher Chef's Naturals Chopped pecans, finely chopped
- 2 cans Pillsbury Cresent Creations, refrigerated seamless dough sheet
- 1 cup heavy whipping cream
- 1/8 tsp. salt
- 5 tbsp. Hershey's caramel syrup
- 4 tbsp. McCormick Cinnamon sugar
- Heat oven to 375°F. Brush 2 large cookie sheets with 2 tablespoons of the melted butter. In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed about 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons of the flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 teaspoons of the pecans; set aside. Stir remaining pecans into pumpkin mixture.
- Lightly sprinkle work surface with 1 tablespoon of the flour. Unroll 1 can of dough on floured surface with 1 short side facing you. Press dough into 14x12-inch rectangle. With paring knife, lightly score the dough in half horizontally. Next, lightly score bottom half of dough into 12 squares (3x2 1/4-inch each). Spoon heaping tablespoon of the pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling.
- Starting at the top folded edge, press handle of wooden spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using a pizza cutter or sharp knife, cut between each ravioli; place 1 inch apart on cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling. Brush ravioli with remaining 2 tablespoons melted butter.
- Meanwhile, in medium bowl, beat whipping cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons of the caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate.
- Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar; turn. Sprinkle with remaining cinnamon sugar.
- To serve, place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon of the caramel syrup; sprinkle with reserved chopped pecans. With spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.
|Serving size: 1 Ravioli|
|Calories from Fat||225|
|% Daily Value *|
|Fat 25 g||38%|
|Saturated fat 13 g||65%|
|Carbohydrates 35 g||12%|
|Sugar 16 g|
|Fiber 1 g||4%|
|Cholesterol 70 mg||23%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Judging, done by food professionals and an independent judging agency, is based on three criteria:
The judges pick twenty of the top recipes and put them online during the summer at www.bakeoff.com for 2 weeks. Over 18 year old individuals may vote during that time, but only 1 time for each category. The ten recipes with the most votes will ensure that the contestant is a finalist. The other 90 contestants are chosen by the judges.
Handy in the kitchen?
Would you ever consider ering this contest?
The Pillsbury Bake Off competition is obviously stiff. However, if you have some culinary skills you might want to stop buying those lottery tickets and get into the kitchen. The various recipes which are new each year look mouth-watering good.
Many are calorie laden, but some are quite healthy and we all need a little something that is extra special every once in a while. The cookbooks from these contests are best sellers and always highly rated. It is nice to cook something a bit new and different for your family or yourself.
© 2012 Pamela Oglesby