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    Pillsbury Best Of The Bake-Off Desserts
    Pillsbury Best Of The Bake-Off Desserts
    Pillsbury Best Of The Bake-Off Desserts
    Ebook295 pages2 hours

    Pillsbury Best Of The Bake-Off Desserts

    By Pillsbury Editors

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    About this ebook

    The first-ever collection of prizewinning Bake-Off dessert recipes

    For more than 50 years, the Pillsbury Bake-Off Contest has showcased the most delicious, exciting and uniquely American recipes our country's home cooks have to offer. Now this all-in-one collection of desserts from this legendary event brings you the most sought-after cakes and tortes, pies and tarts, cheesecakes and puddings, cobblers and crisps, pastries and more!

    Pillsbury Best of the Bake-Off Desserts gives you more than 100 prizewinning recipes so you can re-create these dazzling desserts in your own kitchen. From 1957's French Silk Chocolate Pie that's now an American icon, to the Tunnel of Fudge Cake that became a household name in 1966, to the Oats 'n Honey Granola Pie that took home the $1 million Grand Prize in 2004, these recipes are sure to win top honors from your friends and family.

    Inside you'll find:

    • 108 easy-to-follow recipes and 39 full-color photos to tempt your taste buds.
    • A history of the Bake-Off Contest and the fascinating evolution of desserts through the decades.
    • For each recipe, the contestant's name, city, contest year and prize received.
    • Plenty of inspiration to come up with your own $1 million creation!

    For more great recipes visit pillsbury.com

    LanguageEnglish
    PublisherHarperCollins
    Release dateFeb 21, 2013
    ISBN9780544187733
    Pillsbury Best Of The Bake-Off Desserts
    Author

    Pillsbury Editors

    For more than 140 years, the Pillsbury name has been synonymous with creating memories and wows in the kitchen. This ubiquitous brand, famous for the Pillsbury Bake-Off started in 1949, has helped generations of home cooks to make and create.

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      Book preview

      Pillsbury Best Of The Bake-Off Desserts - Pillsbury Editors

      1

      cakes & tortes

      country apple cake with caramel sauce

      taffy apple pound cake

      almond-filled cookie cake

      banana crunch cake

      kentucky butter cake

      butterscotch-rum ripple cake

      caramel in-between fudge cake

      tunnel of fudge cake

      chocolate praline layer cake

      my inspiration cake

      ring-of-coconut fudge cake

      lemon platinum cake

      orange kiss-me cake

      starlight double-delight cake

      buttercream pound cake

      nutty graham picnic cake

      chocolate mousse fantasy torte

      brownie ganache torte

      key lime cream torte

      macadamia-fudge torte

      mocha macaroon torte

      tiramisu toffee torte

      tuxedo brownie torte

      country apple cake with caramel sauce

      Beverly Healy

      Nampa, ID

      Bake-Off® Contest 38 • Orlando, 1998

      12 SERVINGS

      PREP TIME: 15 minutes

      START TO FINISH: 1 hour 35 minutes

      Cake

      2 tablespoons vegetable oil

      2 eggs

      1 box (15.4 oz) nut quick bread and muffin mix

      3 cups apple pie filling (from two 21-oz cans)

      2 teaspoons ground cinnamon

      ¹⁄2 teaspoon ground nutmeg

      ¹⁄2 cup chopped walnuts

      Sauce and Topping

      ¹⁄2 cup granulated sugar

      ¹⁄2 cup packed brown sugar

      ¹⁄2 cup butter

      ¹⁄2 cup whipping cream

      1 teaspoon vanilla

      Vanilla ice cream or whipped cream,if desired

      1 Heat oven to 350°F. Spray 13 × 9-inch pan with cooking spray. In large bowl, beat oil and eggs until well blended. Add quick bread mix, apple pie filling,cinnamon and nutmeg; stir 50 to 75 strokes with spoon until mix is moistened. Stir in nuts from foil packet and ¹⁄2 cup chopped walnuts. Spoon into pan; spread evenly.

      2 Bake 43 to 50 minutes or until cake is deep golden brown and toothpick inserted in center comes out clean. Cool 30 minutes.

      3 Meanwhile, in 2-quart saucepan, mix granulated sugar, brown sugar, butter and whipping cream. Heat to boiling, stirring occasionally. Remove from heat; stir in vanilla.

      4 To serve, cut warm cake into squares; place on individual dessert plates. Top each serving with warm sauce and ice cream.

      High Altitude (3500–6500 ft): Add ¹⁄4 cup all-purpose flour to dry quick bread mix.

      1 Serving: Calories 610 (Calories from Fat 190); Total Fat 21g (Saturated Fat 9g; Trans Fat 0.5g); Cholesterol 65mg; Sodium 330mg; Total Carbohydrate 101g (Dietary Fiber 1g; Sugars 70g); Protein 5g % Daily Value: Vitamin A 8%; Vitamin C 6%; Calcium 4%; Iron 10% Exchanges: 1 ¹⁄2 Starch, 5 Other Carbohydrate, 4 Fat Carbohydrate Choices: 7

      787204%20fg0101.tif

      taffy apple pound cake

      Laverne Chenez

      El Paso, TX

      Bake-Off® Contest 21 • San Diego, 1970

      16 SERVINGS

      PREP TIME: 30 minutes

      START TO FINISH: 2 hours 15 minutes

      10 caramels (3 oz), unwrapped

      1 ¹⁄2 cups butter or margarine, softened

      4 ¹⁄2 cups powdered sugar

      1 tablespoon vanilla

      6 eggs (about 1 ¹⁄2 cups)

      3 ¹⁄4 cups all-purpose flour

      2 teaspoons ground cinnamon

      1 teaspoon ground allspice

      1 ¹⁄2 cups chopped peeled cooking apples (1 ¹⁄2 medium)

      Vanilla ice cream, if desired

      Caramel topping, if desired

      1 Heat oven to 325°F. Generously grease nonstick 12-cup fluted tube cake pan with shortening. With sharp knife, cut each caramel into 8 pieces; set aside.

      2 In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed about 3 minutes or until light and fluffy. Add 1 egg at a time, beating well after each and scraping bowl occasionally. On low speed, gradually beat in flour, cinnamon and allspice until well blended. With spoon, stir in chopped apples. Pour batter evenly into pan. Sprinkle caramels over top of batter, separating pieces as needed. Gently swirl caramels into batter with spoon.

      3 Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted near center comes out clean. Cool cake upright in pan 15 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve cake warm or cool topped with ice cream and caramel topping.

      High Altitude (3500–6500 ft): Heat oven to 350°F. Bake 1 hour 10 minutes to 1 hour 15 minutes.

      1 Serving: Calories 440 (Calories from Fat 180); Total Fat 20g (Saturated Fat 12g; Trans Fat 1g); Cholesterol 125mg; Sodium 160mg; Total Carbohydrate 60g (Dietary Fiber 1g; Sugars 37g); Protein 6g % Daily Value: Vitamin A 15%; Vitamin C 0%; Calcium 4%; Iron 8% Exchanges: 1 Starch, 3 Other Carbohydrate, 4 Fat Carbohydrate Choices: 4

      almond-filled cookie cake

      Elizabeth Meijer

      Tucson, AZ

      Bake-Off® Contest 30 • San Antonio, 1982

      24 SERVINGS

      PREP TIME: 20 minutes

      START TO FINISH: 3 hours 20 minutes

      Crust

      2 ²⁄3 cups all-purpose flour

      1 ¹⁄3 cups sugar

      1 ¹⁄3 cups butter, softened (do not use margarine)

      ¹⁄2 teaspoon salt

      1 egg

      Filling

      1 cup finely chopped almonds

      ¹⁄2 cup sugar

      1 teaspoon grated lemon peel

      1 egg, slightly beaten

      Garnish

      4 blanched whole almonds

      1 Heat oven to 325°F. Place cookie sheet in oven to preheat. Grease 10- or 9-inch springform pan. In large bowl, blend all crust ingredients with electric mixer on low speed until dough forms. If desired, refrigerate for easier handling. Divide dough in half; spread half in bottom of pan.

      2 In small bowl, mix all filling ingredients. Spread over crust to within ¹⁄2 inch of side of pan. Between 2 sheets of waxed paper, press remaining dough to 10- or 9-inch round. Remove top sheet of waxed paper; place dough over filling. Remove waxed paper; press dough into place. Top with whole almonds.

      3 Place cake on preheated cookie sheet; bake 1 hour 5 minutes to 1 hour 15 minutes or until top is light golden brown. Cool 15 minutes; remove side of pan. Cool completely, about 1 hour 30 minutes, before serving.

      High Altitude (3500–6500 ft): No change.

      1 Serving: Calories 240 (Calories from Fat 120); Total Fat 14g (Saturated Fat 7g; Trans Fat 0.5g); Cholesterol 45mg; Sodium 125mg; Total Carbohydrate 27g (Dietary Fiber 1g; Sugars 16g); Protein 3g % Daily Value: Vitamin A 6%; Vitamin C 0%; Calcium 2%; Iron 6% Exchanges: 1 Starch, 1 Other Carbohydrate, 2 ¹⁄2 Fat Carbohydrate Choices: 2

      banana crunch cake

      Bonnie Brooks

      Salisbury, MD

      Bake-Off® Contest 24 • Hollywood, 1973

      16 SERVINGS

      PREP TIME: 15 minutes

      START TO FINISH: 3 hours 40 minutes

      1 cup coconut

      1 cup quick-cooking or old-fashioned oats

      ³⁄4 cup packed brown sugar

      ¹⁄2 cup all-purpose flour

      ¹⁄2 cup chopped pecans

      ¹⁄2 cup butter or margarine

      1 ¹⁄2 cups sliced very ripe bananas(2 large)

      ¹⁄2 cup sour cream

      4 eggs

      1 box (18.25 oz) yellow cake mix with pudding

      1 Heat oven to 350°F. Grease 10-inch tube cake pan with shortening; lightly flour. In medium bowl, mix coconut, oats, brown sugar, flour and pecans. With fork or pastry blender, cut in butter until mixture is crumbly; set aside.

      2 In large bowl, beat bananas, sour cream and eggs with electric mixer on medium speed until smooth. Add cake mix; beat on high speed 2 minutes.

      3 Spread ¹⁄3 of batter in pan; sprinkle with ¹⁄3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture.

      4 Bake 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes. Remove from pan; place on serving plate, coconut side up. Cool completely, about 2 hours, before serving.

      High Altitude (3500–6500 ft): Decrease butter to 6 tablespoons. Bake 60 to 65 minutes.

      1 Serving: Calories 360 (Calories from Fat 140); Total Fat 16g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 75mg; Sodium 290mg; Total Carbohydrate 50g (Dietary Fiber 2g, Sugars 29g); Protein 4g % Daily Value: Vitamin A 6%; Vitamin C 0%; Calcium 8%; Iron 8% Exchanges: 1 Starch, 2 Other Carbohydrate, 3 Fat Carbohydrate Choices: 3

      787204%20fg0102.tif

      kentucky butter cake

      Albert G. Lewis, Jr.

      Platte City, MO

      Bake-Off® Contest 15 • Los Angeles, 1963

      12 SERVINGS

      PREP TIME: 30 minutes

      START TO FINISH: 3 hours 20 minutes

      Cake

      2 cups granulated sugar

      1 cup butter or margarine, softened

      2 teaspoons vanilla or rum extract

      4 eggs

      3 cups all-purpose flour

      1 teaspoon salt

      1 teaspoon baking powder

      ¹⁄2 teaspoon baking soda

      1 cup buttermilk*

      Butter Sauce

      ³⁄4 cup granulated sugar

      ¹⁄3 cup butter

      3 tablespoons water

      1 to 2 teaspoons vanilla or rum extract

      Garnish

      2 to 3 teaspoons powdered sugar

      1 Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan or 10-inch tube cake pan with shortening; lightly flour. In large bowl, beat 2 cups granulated sugar and 1 cup butter with electric mixer on medium speed until well blended. Beat in 2 teaspoons vanilla and eggs. Add flour and all remaining cake ingredients; beat on low speed until moistened. Beat on medium speed 3 minutes. Pour batter into pan.

      2 Bake 55 to 70 minutes or until toothpick inserted in center comes out clean.

      3 In 1-quart saucepan, cook all sauce ingredients over low heat, stirring occasionally, until butter melts. DO NOT BOIL. With long-tined fork, pierce cake 10 to 12 times. Slowly pour hot sauce over warm cake. Let stand until sauce is absorbed, 5 to 10 minutes.

      4 Invert cake onto serving plate. Cool completely, about 1 hour 30 minutes. Just before serving, sprinkle with powdered sugar.

      *To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.

      High Altitude (3500–6500 ft): Heat oven to 350°F.

      1 Serving: Calories 520 (Calories from Fat 210); Total Fat 23g (Saturated Fat 14g; Trans Fat 1g); Cholesterol 125mg; Sodium 470mg; Total Carbohydrate 72g (Dietary Fiber 0g; Sugars 48g); Protein 6g % Daily Value: Vitamin A 15%; Vitamin C 0%; Calcium 8%; Iron 10% Exchanges: 2 Starch, 3 Other Carbohydrate, 4 Fat Carbohydrate Choices: 5

      butterscotch-rum ripple cake

      Claranne M. Schirle

      San Jose, CA

      Bake-Off® Contest 23 • Houston, 1972

      16 SERVINGS

      PREP TIME: 30 minutes

      START TO FINISH: 3 hours 15 minutes

      Cake

      3 cups all-purpose flour

      2 cups granulated sugar

      1 teaspoon baking soda

      1 teaspoon salt

      1 cup butter or margarine, softened

      1 cup sour cream

      1 tablespoon rum extract

      1 teaspoon vanilla

      5 eggs (1 cup)

      Ripple

      1 box (4-serving size) butterscotch instant pudding and pie filling mix

      ³⁄4 cup butterscotch topping (from 12.25-oz jar)

      1 egg

      Glaze and Garnish

      ¹⁄4 cup butter or margarine

      ¹⁄4 cup packed brown sugar

      1 cup powdered sugar

      1 teaspoon rum extract

      1 to 3 tablespoons hot water

      2 tablespoons chopped nuts

      1 Heat oven to 325°F (300°F for pan with colored outer surface). Grease 12-cup fluted tube cake pan or 10-inch tube cake pan with shortening; lightly flour (if fluted pan has opening in center tube, cover with foil).

      2 In large bowl, beat all cake ingredients with electric mixer on medium speed 3 minutes. Place 2 cups batter in small bowl; beat in all ripple ingredients on medium speed 1 minute. Spoon half of cake batter into pan, then half of ripple batter. Marble layers with knife in a folding motion, turning pan while folding. Repeat with remaining batters; marble with

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