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Show T'T The Salt Lake Tribune, tbruary Wednesday 19KG 2b, Dessert shines as the top winner in national contest By Donna Lou Morgan 1 berry, peanut butter, coffee and apri- ribune Food Editor 11 wasn't the ChoI!N5' FlaCrunc h, Raspberry pal5.erry ?,e Clake- - Apricot Fantasia Cake the fancy of judges. Nor was ou161 J?earty Dalian Batter Bread or Picy Garden Buffs. cot Arhen l,he crearT came to the top at stead 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 maca-dami- a nuts. Pound cakes in variations like black walnut, coconut, lemon and chocolate were popular. These cakes tube were usually baked in - S S Bak-Of- it was Apple alce Tart that brought fame . fortune to Mary Lou Warren, Springs, Colo. Mrs. Warren tot-- ; arrt $40,000 for her delicious Nntf1C.a a f 32, Col-crad- o spe-ult- laced with apples, nuts, And it is filled with goodness. Mrs. Warren and family live in a urb Colorado Springs, where 9eir home is situated on five acres Qvered with ponderosa pine. Mrs. Mirren said husband Bob is a good cjOk and her three children are great testers and critics. ' TM"S- K 'Jijjhins in the $15,000 category was Karen Everly, Portland, Ore., in the cake-mi- x category 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 taegy 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 in this the Super Bowl of baking contests. More than $117,000 in cash prizes was awarded to the culinary ' 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. d 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 n 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 Americas Bake-Of- f, the granddaddy of cooking contests. During the competition's three decades, contest sponsor Pillsbury has found entries provide remarkably accurate reflections of current cooking practices and predict trends likely to bpcome popular in American kitchmini-kitche- 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 desserts. Americans are not hesitant to e ojjcasionally indulge in creations, despite counting calories. Microwave owners have become niore adept at perfecting recipes for rtperowave cooking. Special diet restrictions, such as low sodium, low fat, low cholesterol, hfeh fiber and allergy related, are challenging many cooks today. They spare with pride recipes adapted to accommodate these restrictions. j0 Americans love affair with ckocolate still rages and the relationship includes combinations with rasp high-calori- F SPECIAL Pic 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 newly-popula- r tart h pan, in- y h pans. Four types of recipes were eligible for this contest rewards or treats, ethnic, quick and easy and micro-wavwith 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. e, 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 bars or cookies. Multi-laye- r cakes 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-inc- h jelly 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. Other strong influences were Greek, Cajun, Scandinavian and Indian. Ethnic recipes brought to America were also entered. by ancestors 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- quick-and-eas- two-care- h 2 wal-nu- ts I package devils food cake mix W cup margarine or butter, melted peel cup peanuts cup peanut butler l1: cups powdered sugar package cream cheese, softened 2Vi cups milk U z. container z. -- G vmGimi H cup peanuts bar milk chilled, grated 1.45-o- Heat oven to 350 degrees. Grease and flour bottom only of 13x9-inc- h pan. 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 . o Come learn about the program of EXTREMELY RAPID Let our team of physicians and psychologists help you lose weight and keep it off forever. THE SALT LAKE IS RISK REDUCTION CENTER Attend a Free, no obligation information meeting. way From Home for Newborn. Toddlers. 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Inr.l one Don void ii taed p, imbued o, ,est'itted o, it ,eit aimed fuso vrfiyp Dy Ij ' LO 0, t Vji'd nniy rn U S 4 i'll M.ih roupm dSSiQname o, Hji'SleMb', lo Sunshine (Hunts me 1i'i'l STH l mil fine c U(X)' (I P,)S0 IX Du'coese RETAILER lo, face 0 B Chocolate Chip Cookies Mi4nuirti B B The Middle 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 o granular laundry product and water,; Launder using chlorine bleach, if safe for fabric, or an oxygen bleach. OlderU stains may respond to pretreating or; soaking in a product containing en- zymes, then laundering. UNDER MEDICAL SUPERVISION 5 84117 Remove beverage stains Topping Come and See For Yourself! P.O. Box 17454 Salt lake City, Utah frozen whipped topping, thawed 5'4 02. package instant vanil lo pudding and pie filling mix size) WEIGHT LOSS 5-- 1 17, st 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-line- d pan. To make lattice top, cut remaining wide strips. Arcrust into range 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 3i cups thinly sliced, peeled apples cup sugar 3 tablespoons golden raisins 3 tablespoons chopped or pecans h teaspoon cinnamon U to teaspoon grated lemon bowl, beat cream cheese until 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 peanuf. butter mixture. Sprinkle with z cup peanuts; gently press into filling. Sprinkle with grated, chocolate. Cover; refrigerate or freeze until serving time. Store in refrigerator or freezer., Serves 16. Filling two-cru- Filling N Ph. 3i A Home PEACE AND FRIENDSHIP TOUR, May FLY-ISAFARI TO BOTSWANA, AFRICA 7 9, Sept. June CHINA THE BEAUTIFUL, October CHINA Call for details and prices while space is available. Jmm teaspoon water cup powdered sugar 1 to 2 teaspoons lemon juice pie Prepare pie crust for tart pan with removusing 3 to until crumbly; set aside. In large l egg U teaspoon flour 1 cup milk .4 Glaze package prepared pie crusts Quick-and-eas- USSR Jy I 15-0- 2. g Choc-Lattic- 2 teaspoons lemon juice 1 egg yolk, beaten ly used. Cooks identified ingredient substitutions in recipes to improve nutrition or to cut cholesterol or calories. 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. 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 INTEREST TOURS by Prestige 27-Jul- 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, hut's easy to make. ?9n I I I E xput6 S3! 86 On Chips N Middles Creme Filled, Fudge. Peanut Butter or Mint Learn to apply wallcovering easily with professional results! Ask Sherwin-William- s for details. SUGAR HOUSE Sunshine' STORE j 1121 WILMINGTON AVE. 486-492- 5 I 24100 lOTIO? T ,BaOTfa WED., MARCH 5, 7 PM - 9 PM Call t jcijy to reserve your place! |
