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March 28, 2007

It's Bake-Off Time, Baby!

Everyone's heard of the Pillsbury Bake-Off, right? The contest takes place every year and challenges inventive cooks to come up with new and exciting ways to use products like Pillsbury refrigerated crescent rolls, Old El Paso salsa and Smuckers jelly. The grand prize totals more than $1 million! Read on for more deets and a recipe...

There's a whole long list of eligible products and other rules at www.pillsbury.com/bakeoff. The deadline to enter is April 22, so get cooking!
To inspire you, here's the 2004 winner:

Oats 'n' Honey Granola Pie
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
1/2 cup butter or margarine
1/2 cup packed brown sugar
3/4 cup corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
3 eggs, lightly beaten
4 Nature Valley Oats 'n Honey crunchy granola bars, crushed*
1/2 cup chopped walnuts
1/4 cup quick-cooking or old-fashioned oats
1/4 cup chocolate chips
Whipped cream or ice cream, if desired

Heat oven to 350 degrees F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
In large microwavable bowl, microwave butter on High 50 to 60 seconds or until melted. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars, walnuts, oats and chocolate chips into brown sugar mixture. Pour into crust-lined pan.
Bake 40 to 50 minutes or until filling is set and crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temperature or chilled with whipped cream or ice cream. Store in refrigerator.
Yield: 8 servings

*To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.

Source: www.pillsbury.com/bakeoff

Comments

# 1

[April 6, 2007 11:58 AM]

Katie Berryhill

where can I get a copy of the pillsbury cook-off recipes?

# 2

[April 6, 2007 4:58 PM]

Lindsey Nair

Hey Katie,
You can find a whole bunch of former Pillsbury Bake-Off contest winning recipes on the Pillsbury Web site. Specifically, I found them here: http://food.yahoo.com/partners/pillsbury-bakeoff/;_ylt=AmFG6YtFi6W_ALoXnJ97QlyZbuY5

I hope that helps!
Lindsey

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  • This 'n' that -

    September 18: If you have celiac disease or gluten sensitivity, if you know somebody who does, or if you're simply interested in learning more, stop by the co-op on Thursday, September 18, from 6:30 to 8 p.m. You can meet Cleo Libonati, RN, BSN, author of "Recognizing Celiac Disease," and get her to sign a copy of her book for you. A graduate of the University of Pennsylvania, Cleo has more than 30 years of nursing experience and has recovered from celiac disease herself. She wrote this comprehensive guide to help others who suffer from it or who care for others who do.
    For more information on the book and author: www.recognizingceliacdisease.com
    For more information on the event: info@roanokenaturalfoods.coop or call 343-5652.

    September 26: The Peacock Harper Culinary Friends Group at Virginia Tech is hosting a lecture titled "Virginia Wine Coming of Age" at 11:30 a.m. at the Inn at Virginia Tech in Blacksburg. The speaker will be Susanne Beckner of Villa Appalachia winery in Floyd, who will talk about the historic pairing of wine with foods of Virginia. Pre-registration is required by September 19. Cost is $35, which includes an Italian lunch and four wine pairings. Go to www.culinarycollection.org for more info.

    All month: Omega Lane Farm in Rural Retreat is having "Pick Your Own Tomato Day" every Sunday in September from 2-5 p.m. Folks can come on farm and pick as much as they want. The price is 75 cents per pound for organic heirloom tomatoes.
    Info: Omega Lane Farm, 139 Omega Lane, Rural Retreat, VA. 24368. (276) 686-5843

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Food writer Lindsey Nair shares successes and failures in the kitchen, passes on recipes and restaurant news and generally muses about her very favorite thing to do: eat. Read more about Lindsey

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