Winning Recipes

8/6/2019 Winning Recipes

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German Chocolate Ring (Fleischmann's Yeast Past Grand Prize WinningRecipes)Prep time: 40 minutes; Rise time: 50 to 60 minutes; Bake time: 30 to 40 minutes

1 cup semi-sweet chocolate chips, divided1-1/4 cups flaked coconut, divided3/4 cup chopped pecans

3 eggs4 to 4-1/2 cups all-purpose flour1 envelope Fleischmanns RapidRise Yeast1/2 cup sugar1 teaspoon salt1 cup milk5 tablespoons butter, divided

Mix 3/4 cup chocolate chips, 1 cup coconut, pecans and 1 egg in a medium bowl; set aside. Combine 2 cups flour,undissolved yeast, sugar and salt in large mixer bowl. Heat milk and 4 tablespoons butter until very warm (120 to130F) and add to flour mixture. Beat until smooth; add 2 remaining eggs and beat for 2 minutes. Stir in enoughremaining flour to form a soft dough. Turn onto lightly floured surface and knead until smooth and elastic, about 6to 8 minutes. Cover and let rest 10 minutes. Roll dough into an 18 x 10-inch rectangle on a lightly floured surface.Melt remaining 1 tablespoon butter and brush over dough. Spread with reserved chocolate-coconut mixture. Roll up

dough jelly roll style, starting from the long side; pinch seam to seal. Place dough seam side down on a greasedbaking sheet. Form a ring by pinching the ends together. With sharp scissors, cut from outside edge to two-thirdsof the way toward center of ring at 1-inch intervals. Separate strips slightly to al low filling to show. Cover and letrise until doubled in bulk, about 50 to 60 minutes. Bake in a preheated 350F oven for 30 to 40 minutes or untilgolden brown. Sprinkle with remaining 1/4 cup chocolate chips; let stand for 5 minutes. Spread melted chips;sprinkle with remaining 1/4 cup coconut. Carefully remove from pan to a wire rack to cool.


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4/22

Pesto Swirl Bread (Fleischmann's Yeast Past Grand Prize WinningRecipes)Prep time: 30 minutes; Rise time: 60 minutesBake time: 30 to 35 minutes. Makes 1 loaf

2-3/4 to 3-1/4 cups bread flour1 envelope Fleischmanns RapidRise Yeast

1 tablespoon nonfat dry milk1 tablespoon sugar1 tablespoon Spice Islands Parsley Flakes1-1/2 teaspoons salt1/2 teaspoon Spice Islands Garlic Powder1-1/4 cups water1 tablespoon butter OR margarine1 tablespoon + 1/2 cup prepared pesto sauce

Combine 1 cup flour, undissolved yeast, dry mi lk, sugar, parsley, salt and garlic powder in a large bowl. Heat waterand butter until very warm (120 to 130F). Add to flour mixture; beat 2 minutes at medium speed of electricmixer, scraping bowl occasionally. Add 1 tablespoon pesto sauce and mix well. Stir in enough remaining flourwith a spoon to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.Cover dough with towel and let rest on floured surface 10 minutes. Roll dough to 15 x 10-inch rectangle. Spread

with 1/2 cup pesto sauce. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams andends to seal. Place, seam sides down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place untildoubled in size, about 60 minutes. Bake at 375F for 30 to 35 minutes or until done. Remove from pan; let cool onwire racks.


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6/22

White Chocolate Cherry Bread (Fleischmann's Yeast Past Grand Prize WinningRecipes)Prep time: 30 minutes; Rise time: 55 minutesBake time: 25 to 30 minutes. Yield: 2 loaves

Bread:1/2 cup maraschino cherries, drained (reserve juice)

3/4 cup plus 2 tablespoons water1 teaspoon almond extract2 tablespoons butter OR margarine2 tablespoons sugar1 teaspoon salt3-1/4 cups bread flour2-1/4 teaspoons Fleischmanns Bread Machine OR 1 envelope Fleischmanns RapidRise Yeast

Filling:1/2 cup chopped white chocolate baking chips1/3 cup chopped slivered almonds2 tablespoons sugar2 tablespoons butter OR margarine, softened1/4 cup maraschino cherries, cut in half and well drained

Glaze:1/2 cup powdered sugar2 to 4 teaspoons reserved cherry juice

1 egg slightly beaten

Add the bread ingredients in the order given (or the recommended order for your bread machine) to the machine pan.Select Dough/Manual cycle. Do not use delay cycles. After bread machine turns off, remove dough from machineand place on lightly floured surface; cover. Let rest for 10 minutes. Mix white chocolate baking chips, almonds andsugar in a small bowl. Grease a large baking sheet (or 2 baking sheets). Divide dough in half. Roll each half into a12 x 9- inch rectangle. Spread 1 tablespoon butter over each rectangle. Sprinkle with half the white chocolatemixture and cut cherries. Press into dough. Roll up dough from long side. Pinch loaf to seal bottom and ends. Placeon baking sheet(s). Cover and let rise in warm place about 45 minutes or until double. Brush with egg. Bake on

center rack of preheated 350F oven for 25 to 30 minutes or until golden brown. Note: if using 2 baking sheets,switch the position of the sheets half way through baking. Transfer loaf to wire rack placed on top of waxed paper.Cool. Mix glaze ingredients until smooth and of desired consistency. Drizzle each loaf with glaze. Recipe tip: A10-ounce jar of maraschino cherries contains just enough cherries and juice for this recipe!


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8/22

MAGIC COOKIE BARS

2 cups Ghirardelli Semi-Sweet Chocolate Chips

1/2 cup butter or margarine

1-1/2 cups graham cracker crumbs

1 (14 ounce) can sweetened condensed milk1-1/3 cup flaked coconut

1 cup chopped nuts

Preheat oven to 350 degrees F (325 degrees F for glass dish). In 13 x 9 -inch baking pan, melt

butter in oven. Sprinkle crumbs over butter; pour sweetened condensed milk evenly over crumbs.

Top with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly

browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature. Yields: 24 to

36 bars.


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10/22

Peanut Butter Bears

1 cup creamy peanut butter1 cup butter OR margarine, softened1 cup packed brown sugar2/3 cup Karo Light OR Dark Corn Syrup2 eggs4 cups flour, divided1 tablespoon Argo Baking Powder1 teaspoon Spice Islands Ground Saigon Cinnamon1/4 teaspoon salt

Beat peanut butter, butter, brown sugar, corn syrup and eggs in a large bowl at medium speed untilsmooth. Reduce speed; beat in 2 cups flour, baking powder, cinnamon and salt. With a spoon, stir inremaining 2 cups flour. Divide dough into 2 portions; wrap each in plastic wrap. Chill for 4 hours orovernight. Preheat oven to 325F. Divide each portion of dough into 2 parts; keep portions refrigerateduntil ready to use. Roll out half of dough on a floured surface to a 1/8-inch thickness. Cut with floured bearcookie cutter. Repeat with remaining 3 portions of dough. Use scraps of dough to make bear faces. Make1 small ball of dough for muzzle. Form 3 smaller balls of dough and press gently to create eyes and nose.Bake bears on ungreased cookie sheets for 10 minutes or until lightly browned. Remove from cookiesheets; cool completely on wire rack. Decorate as desired using frosting to create paws, ears and bow

ties.

Prep Time: 35 minutes, Cook Time: 10 minutes, Chill Time: 4+ hours, Yield: 3 dozen bears


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12/22

Pumpkin Pecan Pie

4 eggs, divided1 cup canned solid pack pumpkin1 cup sugar, divided1/2 teaspoon Spice Islands Ground Saigon Cinnamon1/4 teaspoon Spice Islands Ground Ginger1/8 teaspoon Spice Islands Ground Cloves2/3 cup Karo Light Corn Syrup2 tablespoons butter, melted1 teaspoon Spice Islands Pure Vanilla Extract1 cup coarsely chopped pecans1 (9-inch) unbaked or frozen deep-dish pie crust

Preheat oven to 350F. Combine 2 eggs, pumpkin, 1/3 cup sugar, cinnamon, ginger and cloves in a smallbowl. Spread mixture evenly in bottom of pie crust. Beat remaining 2 eggs slightly in a medium bowl. Stirin corn syrup and remaining 2/3 cup sugar, butter and vanilla until blended. Stir in pecans. Carefullyspoon over pumpkin mixture. Bake 50 to 60 minutes or until filling is set around edge. Cool completely onwire rack.

Prep Time: 10 minutes; Cook Time: 50 to 60 minutes; Yield: 8 servings


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14/22

King Arthur Flour "Great Cake Contest" -- This towering, luscious, moist cake by Sharon Kurtz of Emmaus,PA, won first place at the Great Allentown Fair. It went on to win the King Arthur Flour Great Cake Contest GrandPrize.

Chocolate Mousse Cake with Raspberries

Cake

1 3/4 cups (7 1 /2 ounces) King Arthur UnbleachedAll-Purpose Flour2 teaspoons baking soda1 teaspoon baking powder1 teaspoon salt2 cups (14 ounces) granulated sugar1 cup (3 ounces) unsweetened cocoa, natural orDutch-process1/2 cup (3 1/2 ounces) vegetable oil1 cup (8 ounces) buttermilk1 cup (8 ounces) boiling water2 teaspoons vanilla extract3 large eggs

Chocolate Mousse Filling1 cup (8 ounces) whipping cream1 cup (4 ounces) confectioners sugar1 teaspoons Instant ClearJel2 tablespoons (1 ounce) butter, at room temperature

1 (8 ounce) package cream cheese, at roomtemperature1/2 teaspoon vanilla extract2/3 cup (4 ounces) semi-sweet chocolate chips,melted1/2 cup (3 ounces) mini semi-sweet chocolate chips1 1/2 to 2 pints fresh red raspberries

Chocolate Frosting1/2 cup (3 1/4 ounces) butter-flavored vegetableshortening1/2 cup (1 stick, 4 ounces) unsalted butter1/4 teaspoon salt4 cups (1 pound) confectioners sugar1/2 cup (1 1/2 ounces) unsweetened cocoa, natural orDutch-Process1/4 cup (2 ounces) milk1 teaspoon vanilla extract

Preheat the oven to 325F. Grease and flour two 8-inch round by 3-inch deep cake pans, or four 8-inch round pans.

For the cake: Sift together or whisk the dry ingredients through a strainer into a large mixing bowl . Combine theoil, buttermilk, boiling water and vanilla extract in a medium bowl or large measuring cup. Add to the dryingredients and mix well. Scrape the sides and bottom of the mixing bowl, then beat in the eggs, one at a time.Mix on medium speed for another 2 minutes or until smooth. Pour the batter into the prepared pans. Bake for 50minutes for 3-inch deep pans or 28 to 33 minutes for more shallow layers, until the layers just begin to pull awayfrom the edge of the pan, and a toothpick inserted in the center comes out with just a few moist crumbs. Removefrom the oven and p lace on a rack to cool. After the layers are cool, tip them out of the pans. If you baked 2 deeplayers, split them in half horizontally to make for layers.

For the filling: Beat the whipping cream unti l soft peaks form. Whisk together 1/4 cup of the confectioners sugarwith the Instant ClearJel, and add to the whipped cream. Beat until the cream has stiff peaks; set aside. In a largemixing bowl, cream together the butter, cream cheese, remaining 3/4 cup of confectioners sugar and vanilla. Mixon medium speed for 2 minutes, or until well blended and smooth. Add the melted chocolate to the bowl and mixon medium speed for 1 minute or until light and fluffy. Scrape the mixing bowl, then fold in the mini chocolatechips. You will use the fresh raspberries when you assemble the cake. Refrigerate the filling until youre ready toassemble the cake.

For the frosting: In a large bowl, beat together the shortening and butter. Whisk the confectioners sugar and cocoathrough a strainer to remove any lumps, and add to the butter alternately with the milk and vanilla. Mix on

medium-high speed for 2 minutes or until fluffy.

To assemble the cake: Place the first layer on a serving plate (line the edges with strips of waxed or parchment-paperto keep the p late clean); spread it with 1 cup of the mousse filling. Place 1/2 pint of raspberry halves over the filling.Repeat until all the layers are stacked up; place the last layer bottom-side up for a flat surface on top. Frost the topand sides of the cake, decorating with more frosting and fresh raspberries. Yield: 1 very tall cake, 16 to 20 servings.


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16/22

Pillsbury Pet-Ritz Pie Baking Championship

Lemon Meringue PiePrep Time: 1 HourStart to Finish: 5 Hours 15 Minutes

Crust:1 Pillsbury Pet-Ritz frozen regular pie crust (from 10-oz package)

Filling:1 1/4 cups sugar1/3 cup cornstarch1/2 teaspoon salt1 1/2 cups cold water3 egg yolks2 tablespoons butter or margarine1 tablespoon grated lemon peel1/2 cup fresh lemon juice

Meringue:3 egg whites1/4 teaspoon cream of tartar1/2 teaspoon vanilla1/4 cup sugar

1. Heat oven to 400F. Bake pie crust as directed on package for One-Crust Baked Shell. Cool completely.2. In saucepan, mix 1 1/4 cups sugar, the cornstarch and salt. Gradually stir in cold water until smooth.

Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Removefrom heat.

3. In bowl, beat egg yolks. Stir 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hotmixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly.Remove from heat. Stir in butter, lemon peel and lemon juice. Cool slightly, about 15 minutes. Pour intocooled baked shell.

4. Reduce oven temperature to 350F. In bowl with electric mixer, beat egg whites, cream of tartar andvanilla on medium speed 1 minute or until soft peaks form. On high speed, gradually beat in sugar 1tablespoon at a time until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling;spread to edge of crust to seal well and prevent shrinkage.

5. Bake at 350F 12 to 15 minutes or until light golden brown. Cool completely. Refrigerate until filling is set,about 3 hours. Store in refrigerator.

8 servings

1 Serving: Calories 330 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4.5g); Cholesterol 85mg;Sodium 280mg; Potassium 80mg; Total Carbohydrate 55g (Dietary Fiber 0g); Protein 4g% Daily Value: Vitamin A 4%; Vitamin C 6%; Calcium 0%; Iron 4%Exchanges: 1 Starch, 2 1/2 Other Carbohydrate, 2 FatCarbohydrate Choices: 3 1/2


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18/22

Pillsbury Pie Baking Championship

Triple-Threat Coconut Cream PiePrep Time: 40 MinutesStart to Finish: 3 Hours 45 Minutes

Ingredients

1 box Pillsbury refrigerated pie crusts, softened as directed on box1 can (13 1/2 oz) coconut milk, shaken well1/2 cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted1 cup whole milk1/2 vanilla bean, split (or 1 teaspoon vanilla)2/3 cup sugar1/4 teaspoon salt5 large egg yolks1/4 cup cornstarch1/2 teaspoon coconut extract2 tablespoons unsalted butter, cut into four piecesTopping1 1/2 cups heavy whipping cream, well chilled

1 1/2 tablespoons sugar2 teaspoons dark rum (or 1 teaspoon vanilla)1/4 cup sweetened shredded or flaked coconut, toasted1 oz white chocolate, shaved

Heat oven to 450F. Unroll pie crust onto cooking parchment or wax paper. Brush a small amount ofcoconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconutevenly on dough, then press it lightly into dough, just enough to make it stick. Sprinkle 1/2 tablespoontoasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side withfork. Bake 10 to 12 minutes or until light brown. Cool. Heat the remaining coconut milk, the whole milk,1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepanover medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar. In aseparate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well

combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entiremixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean. Heat the mixture to asimmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet ofplastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3hours or overnight. Just before serving, beat the cream and sugar in a chilled bowl using electric mixer atmedium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed.Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shavedchocolate over the top. Store in refrigerator.

8 servings

This Triple Threat Coconut Cream Pie won the "Fan Favorite" Award in the 2010 PillsburyRefrigerated Pie Crust Championship. The recipe was the Puyallup Fair first place winner, createdby Angie Battle of Washington.

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20/22

Hearty SPAM Breakfast Skillet2 cups frozen diced or shredded potatoes1/2 cup chopped onion

1/2 cup chopped bell pepper

2 teaspoons vegetable oil

1 (12 ounce) can SPAM Classic, cut into julienne strips

4 eggs1/4 teaspoon dried basil leaves

1/8 teaspoon salt1/8 teaspoon pepper

6 drops hot pepper sauce1/4 cup shredded Cheddar cheese

In large nonstick skillet, cook potatoes, onion and peppers in oil over medium-high heat, stirring

constantly, 5 minutes. Add SPAM Classic; cook and stir 5 minutes. In small bowl, combine

eggs, basil, salt, black pepper and hot sauce; blend well. Pour over mixture in skillet; cover.Cook over medium-low heat 8 to 12 minutes or until set. Sprinkle with cheese. Makes 6servings.


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22/22

Tone's 2011 Best Cinnamon Roll Contest at the Iowa State Fair: To get started, try last years

winning recipe for Sweet Dough Caramel Cinnamon Rolls, then create your own!

Sweet Dough Caramel Cinnamon Rolls

Prep Time: 1 hourRise Time: about 2-1/2 hours

Bake Time: 20 to 25 minutes

Yields: 8 large rolls

Rolls:

1-1/2 cups warm water (100 to 110F)

1 envelope Fleischmanns Active Dry Yeast1/3 cup nonfat dry milk1/2 cup butter OR margarine, softened

1/2 cup sugar1 teaspoon salt

1/2 teaspoon Tones Imitation Vanilla Clear Flavor1 egg, beaten5 to 5-3/4 cups bread flour

Caramel Pecan Mixture:

1/2 cup butter OR margarine

1 cup brown sugar1/4 cup Karo Light Corn Syrup3 tablespoons heavy cream

1 to 1-1/2 cups chopped pecans, toasted*

Cinnamon Filling:1/4 cup butter OR margarine, softened1/3 cup sugar2 teaspoons Tones Ground Cinnamon

For Rolls: Dissolve yeast in warm water, in a large mixing bowl; let rest 2 to 3 minutes. Add dry milk, buttesugar, salt, vanilla and egg; mix well. Gradually add in enough flour to make a soft dough. Turn out onto alightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl,

turning once to coat. Cover and let rise in a warm, draft-free place, about 1 to 1-1/2 hours, until doubled inbulk.

While dough is rising, make Caramel Pecan Mixture: Combine butter, brown sugar, corn syrup, and cream

small, heavy saucepan over medium heat. Bring to a boil, reduce heat and boil for 3 minutes, stirringconstantly. Remove from heat and pour an equal amount of hot syrup into two 8 x 8-inch greased pans.

Sprinkle toasted pecans on top of syrup. Set aside.

Punch dough down. Roll out onto a lightly floured surface with a rolling pin to a 16 x 12-inch rectangle. To

apply Cinnamon Filling, spread 1/4 cup butter over surface. Combine sugar and cinnamon in a small bowl;sprinkle evenly over dough. Roll up jellyroll style. Slice into 8 rolls.

Place 4 rolls, cut side down, in each of the 2 pans, on top of Caramel Pecan Mixture. Cover and let rolls ris

a warm, draft-free place until doubled in size, about 1 hour.

Bake in a preheated 350F oven for 20 to 25 minutes, until golden. Remove from oven and let stand 5

minutes. Invert rolls on to serving plate or parchment paper.

*To toast pecans, spread on a shallow baking sheet and bake in 350F oven for 7 to 8 minutes, stirring onc

Remove from oven.

Janice Nostrom of Humboldt: Overall Champion

Tones Cinnamon Roll Contest Iowa State Fair 2010

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