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Show .The SaU Lake Tribune, Wednesday, February, J9W Dessert shines as the top winner in national contest By Donna Lou Morgan Tribune Food Fditor QKLANDO. Fla. It wasn't the ocolate Cherry Crunch, Raspberry Jam Pie Cake, Apricot Fantasia Cake that caught the fancy of judges. Nor was it Hearty Italian Batter Bread or Spicy Garden Puffs. When the Americas cream came to the top at Bake-Of- f Pie recipes were especially strong in quality and number, likely a result of adding refrigerated pie crust to the contest. A significant number of pie recipes called for the r tart pan, instead of the more traditional pie pan. ingredients were fresh fruits and vegetables especially apples and spinach, almonds, cheeses and all forms of chocolate. Worth noting were cumin, ricotta cheese, apricots, sweet and chili peppers, white meat chicken and turkey, black walnuts, pistachios and rnaca-dami- a nuts. Pound cakes in variations like black walnut, coconut, lemon and chocolate were popular. These cakes tube were usually baked in h newly-popula- y 32, it was Apple Nut Lattice Tart that brought fame apd fortune to Mary Lou Warren, Colorado Springs, Colo. Mrs. Warren toted home $40,000 for her delicious specialty, laced with apples, nuts, raisins. And it is filled with goodness. Mrs. Warren and family live in a suburb of Colorado Springs, where their home is situated on five acres covered with ponderosa pine. Mrs. Warren said husband Bob is a good cook and her three children are great tasters and critics. ' h pans. Four types of recipes were eligible rewards or treats, for this contest ethnic, quick and easy and micro-wav- - in the $15,000 category e, w&s Karen Everly, Portland, Ore in , the cnke-micategory with Peanut Chocolate Parfait Dessert, a sweet treat that will make a hit at church potlucks. Other $15,000 winners were Debi Wolf, Salem, Ore., in the refrigerated dinner roll category with tangy Crescent Nut Tart, and Laur-en- e Harschutz, Brookfield, Wis., in the flour category with Fiesta Chicken Casserole. The beautiful, bright Florida sunshine was dimmed only by the glowing smiles on faces of the winners m this the Super Bowl of baking contests. More than $117,000 in cash prizes was awarded to the culinary x artists. But they were all winners. Each of the 100 finalists received an expense-paitrip to Walt Disney World in Orlando, Fla., to take part in the 32nd baking and cooking contest, sponsored by The Pillsbury Company and General Electric Company. Each contestant was awarded $100 in expense money and a General Electric Spacemaker Kitchen Radio. The finalists prepared recipes in the world's largest kitchen, set up in the giant ballroom of the posh Contemporary Hotel. Each finalist had a to work. Their entry was submitted for judging by a panel of food experts working in jury-roosecrecy. To protect contest integrity, care is taken to maintain security. Get a glimpse of how America cooks today by asking creative cooks from around the country to share their favorite recipes. This is just what happened in America's Bake-Ofthe granddaddy of cooking contests. During the competitions three decades, contest sponsor Pillsbury has found entries provide remarkably accurate reflections of current cooking pfactices and predict trends likely to become popular in American kitchd mini-kitche- n f, ens. Following are some trends noted in recipes submitted for the 32nd Bake-Of- f identified by home economists employed by the judging agency: Luscious, extravagant and are watchwords for Americans are not hesitant to e occasionally indulge in creations, despite counting calories. Microwave owners have become C njore adept at perfecting recipes for rt(icrowave cooking. Special diet restrictions, such as low sodium, low fat, low cholesterol, high fiber and allergy related, are challenging many cooks today. They sfiare with pride recipes adapted to accommodate these restrictions. Americans love affair with r ckocolate still rages and the relationship includes combinations with rasp- des-swt- s. high-calori- berry, peanut butter, coffee and apri- cot with rewards or treats dominating the contest entries. Americans have diverse definitions for a reward or treat First were recipes treasured as a family tradition or secret, served for occasions like birthdays and holidays and handed down through generations. Many, like banana pudding, can be described as comfort foods. As expected, purely indulgent creations also showed up often as rewards or treats entries. Characterized by a lack of concern for cost, calories and preparation time, these recipes included chocolate, liqueurs, nuts and chopped or crushed candy cakes bars or cookies. Multi-laye- r and tortes were popular. And some ingenious cooks eliminated the need to split layers by baking thin individual layers in three or four round cake pans or two 9x13 or 10xl5-incjelly roll pans. muffins and Simpler baking and foods with a quick breads more nutritious bent, like carrot cakes, pumpkin breads and whole wheat recipes, were also entered as rewards or treats. This emphasis on simpler foods seems to reflect a consumer attitude common in busy homes, that anything freshly baked rates as a reward or treat. Among ethnic entries, Italian foods dominated. Pizza saw so many reincarnations, its ancestors would never recognize it. Americans have definitely expanded their pizza horizons versions, makbeyond tomato-base- d ing a myriad of variations like white, fruit, breakfast, Polish and creole. h Other strong influences were Greek, Cajun, Scandinavian and Indian. Ethnic recipes brought to America by ancestors were also entered. Cooks showed no reluctance to maintain the preparation of the original version. Family histories often accompanied these entries. The total would tell the history of America and its ethnic heritage. y Entries in the fast to group lived up to the name prepare and requiring only basic cooking skills. Contestants often commented that children could help with the simple preparations, apparently a necessity in homes. y recipes used the food processor to save time and the microwave oven to shorten steps. The microwave recipes offered a demonstration of confidence with microwave cooking, showing a strong understanding of techniques. An emphasis on nutrition was noted in recipes submitted, both in comments written and in ingredients. Whole grain flours, bran, wheat germ, oatmeal and yogurt were wide ly used. Cooks identified ingredient substitutions in recipes to improve nutrition or to cut cholesterol or calo- 2 ries. 1 two-care- er PEACE AND FRIENDSHIP TOUR, May FLY-ISAFARI TO BOTSWANA, AFRICA 9, Sept. June 2 CHINA THE BEAUTIFUL, October CHINA Call for details ond prices while space is available. ), l1 cups powdered sugar package cream cheese, softened 2Vi cups milk 2 z. container z. 1 package devil's food cake mix Vi cup margarine or butter, melted peel 5A-o- z. Remove beverage stains Heres a way to remove beverage stains from table linens. The following treatments are suggested for removing stains from beverages including coffee, tea, soft drinks, wine and alcohol. Sponge or soak stain in cool water. Then pretreat with prewash stain remover, liquid laundry detergent, liquid detergent booster or paste oC granular laundry product and waters Launder using chlorine bleach, if safe for fabric, or an oxygen bleach. 01der stains may respond to pretreating or; soaking in a product containing en-- '"i zymes, then laundering. Topping Vi cup peanuts 1.45-obar milk chocolate, chilled, grated z. Heat oven to 350 degrees. Grease and flour bottom only of 13x9-incpan. In large bowl, combine base ingredients at medium speed until well blended. Spread evenly in prepared pan. Bake 20 to 25 minutes. Do not overbake. Cool. In small bowl, combine peanut butter and powdered sugar at low speed h Come learn about the program of EXTREMELY RAPID WEIGHT LOSS MOTHEREATHERATIL'AST! form!, mjiymtl, Tim fltmm Utaretf fo? 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A Medical Village 2180 East 4500 South, Suite 285, Salt Lake City 1 Sat., March p.m. Wed., Feb. 26th, 7:30 p.m. 1 Call KID'S KAMPUS 01 232 W. 800 South, S.L.C. 322-LTV- Kid's Kompus 278-148- 1 frozen whipped topping, thawed package instant vanil la pudding and pie filling mix size) youT" Come and See For Yourself! 84117 OKI -- 3i cups thinly sliced, peeled apples h cup sugar 3 tablespoons golden raisins 3 tablespoons chopped walnuts or pecans teaspoon cinnamon D to is teaspoon grated lemon P.O. Box 17454 Salt Lake City, Utah Ph. h cup peanut butter d Filling 9 Jtinn h able bottom or pie pan. Heat oven to 400, Place one prepared crust in pan; pressing in bottom and up sides of pan. Trim edges, if necessary. In large bowl, combine apples, sugar, raisins, walnuts, cinnamon, lemon peel and 2 teaspoons lemon juice. Spoon into pie crust-linepan. To make lattice top, cut remaining crust into inch wide strips. Arrange strips in lattice design, over apple mixture. Trim and seal edges. In small bowl, combine egg yolk and water; gently brush over lattice. Bake 40 to 60 minutes or until golden brown and apples are tender. Cool one hour. In small bowl, combine glaze ingredients; drizzle over slightly warm tart. Cool; remove sides of pan. Serves eight. Baking Tip: Cover pie with foil during last 15 to 20 minutes of baking, if necessary, to prevent excessive browning. Peanut Chocolate Parfait Dessert Karen Everly Base 3 to N -- tv Filling st crumbly; set aside. In large smooth. Add milk, whipped topping and pudding mix; beat 2 minutes at low speed until well blended. Pour half of cream cheese mixture over cooled base. Sprinkle with half of peanut butter mixture. Repeat with remaining cream cheese and peanut butter mixture. Sprinkle with 2 cup peanuts; gently press into filling. Sprinkle with grated, chocolate. Cov-- . er; refrigerate or freeze until serving time. Store in refrigerator or freezef.. Serves 16. cup peu nuts two-cru- teaspoon flour until bowl, beat cream cheese until egg teaspoon water cup powdered sugar 1 to 2 teaspoons lemon juice pie Prepare pie crust for tart pan with removusing package prepared pie crusts SPECIAL INTEREST TOURS by Prestige USSR I Glaze 15-o- z. Quick-and-eas- cup milk t H While many recipes showed nationwide appeal, recipe screeners did see definite regional influences. Trendsetting West Coast cooks experimented with wine coolers, lemon yogurt, persimmons and yellow zucchini. Midwestern farm wives shared harvest dinners. Easterners offered brown breads. Hot pepper sauce and Cajun flavors were in many recipes from the South! In a thumbnail version, the 100 winning recipes reflect ingredients, techniques, flavor and kitchen practices from contemporary American cooks. Apple Nut Lattice Tart Mary Lou Warren 1 Choc-Lattic- teaspoons lemon juice egg yolk, beaten 1 Adding cooked or shredded vegetables to baked goods (such as carrot cakes and zucchini breads) is still popular but more unusual additions were noted like spaghetti squash, lettuce, garbanzo, pinto and kidney beans. g quick-and-eas- e For those who think chocolate must be present, Peanut olate Parfait Dessert was a winner. Freezing makes it easy. Winning top honors for Colorado Springs cook was Apple Nut Tart. Dessert tastes like a million, huts easy to make. E (322-568- 485-371- 4 3) frd&VlKtmiU tMN TASTE THE BEST THING THAT EVER HAPPENED TO CHOCOLATE CHIPS INTRODUCING I I NEW I CHIPSN MIDDLES ie I CREME FILLED On Chips N I I I RETAILER 'his compel be enet'-i- -o lor vo'ue pius He tunflimQ it used m 'th the 'Her sMIefl Here"' Ktorrljncp Ornoi ol pu'cH,r, to rover niur-V'- s lor reoei-ps- or most pp pr.vOf-cn "Ones! 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