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4 from Florida To Compete in Pillsbury Bake-Off

February 7th, 2012 · No Comments

Ed. note: An earlier post indicated the contest viewing is open to the public; it is open only to the family members and friends invited by contestants and the media.

Four cooks from Florida will compete in the upcoming Pillsbury Bake-Off, to be held in Orlando at the Peabody Hotel, March 25-27.

A million bucks is up for grabs as the Grand Prize winner, but there are a number of other prizes, making this the richest cooking contest in the world.

Dawn Onuffer from Crestview submitted Cappuccino toppers; Andrea Yacyk of Sebastian is baking Key lime pie cinnamon rolls; Naylet LaRochelle of Miami entered Sloppy Jose gorditas, and Maryann Rems of Windermere hopes her Cherry-Jalapeno-Cream Cheese Tartlets wins over the judges.

The contest is not open to the public, but the winner will be revealed on The Martha Stewart Show at 10 a.m., Tuesday, March 27.

Read all of the finalists’ recipes at Pillsbury.com.

Here are the Florida finalists’ recipes. (All recipes and photos courtesy Pillsbury.)

Cappucicino toppers

  • 1 package Pillsbury® Ready to Bake!™ refrigerated oatmeal chocolate chip cookies
  • 1 package (8 oz.) cream cheese, softened
  • 1/3 cup sugar
  • 3 tablespoons instant cappuccino coffee mix
  • 1-1/2 cups frozen (thawed) whipped topping (4 oz. container)
  • 1/4 cup Hershey’s® mini chips semi-sweet chocolate baking chips
  • 2 tablespoons chocolate sprinkles

Heat oven to 350°F. Spray 48 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Cut each cookie in half; press each half into bottom of mini muffin cup.

Bake 6 to 9 minutes or until golden brown. Cool 10 minutes in pans. With knife, remove cookies from pans to cooling racks. Cool completely, about 20 minutes.

Meanwhile, in medium bowl, beat cream cheese, sugar and cappuccino mix with electric mixer on medium speed until smooth and creamy. Gently fold in whipped topping and mini chips.

Spoon or pipe mixture onto each cookie (if piping, fit decorating bag with star tip with 3/4-inch opening). Top each with sprinkles. Refrigerate 1 hour before serving. Store covered in refrigerator.

Makes 48 cookie cups.

(Recipe from Dawn Onuffer, Crestview, FL)

Key lime pie cinnamon rolls

  • 1 can Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
  • 1/3 cup graham cracker crumbs
  • 1 tablespoon grated Key lime peel
  • 1/2 cup Hershey’s® premier white baking chips
  • 1 tablespoon Key lime juice
  • 1 Key lime, sliced, if desired

Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or lightly spray with Crisco® Original No-Stick cooking spray.

Remove dough from can; do not separate dough into rolls. Reserve icing. Unroll cinnamon roll dough on waxed paper. Sprinkle dough evenly with 1/4 cup of the graham cracker crumbs, lime peel and white chips; lightly press chips into dough. Reroll dough; using perforations, separate into 5 rolls. Place, cut side up, two inches apart on cookie sheet.

Bake 12 to 17 minutes or until golden brown. Cool 5 minutes.

Meanwhile, in small bowl, combine reserved icing and lime juice; stir until well blended. Drizzle icing over warm rolls. Sprinkle tops with remaining graham cracker crumbs. Garnish with lime slices. Serve warm.

Makes 5 rolls.

(Recipe from Andrea Yacyk, Sebastian, FL)

Sloppy Jose Gorditas

  • 1 tablespoon Crisco® Pure Olive Oil
  • 1/2 cup diced onion
  • 1 pound ground beef
  • 1 can (8 oz) Muir Glen® organic tomato sauce
  • 1 teaspoon McCormick® Oregano Leaves
  • 1/2 teaspoon McCormick® Ground Cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon McCormick® Ground Cinnamon
  • 1 can (15 oz.) Progresso® black beans, rinsed, drained
  • 1/3 cup raisins
  • 1 can Pillsbury® Grands!® Flaky Layers refrigerated honey butter biscuits
  • 1 LAND O LAKES® Egg White, lightly beaten
  • 1 1/2 cups shredded lettuce
  • 1/2 cup crumbled cotija (white Mexican) cheese or queso fresco cheese
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 cup sour cream, if desired
  • 8 lime wedges, if desired

Heat oven to 350°F. Heat olive oil in 12-inch nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, 3 to 4 minutes or until softened. Stir in ground beef; cook 5 to 7 minutes, stirring frequently, until browned and no longer pink. Drain. Reduce heat to low.

Return skillet with browned meat to stove. Stir in tomato sauce, oregano, cumin, salt, cinnamon, black beans and raisins. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Remove from heat; cover to keep warm.

Meanwhile, using a rolling pin, roll out each biscuit into 6-inch round. Lightly brush top side of each biscuit with egg white; fold biscuit in half. Place folded biscuits on large ungreased cookie sheet.

Bake 13 to 18 minutes or until golden brown. Remove to cooling rack; cool 5 minutes.

Using a small serrated knife, make a 5-inch slit in center of curved side of each biscuit. Spoon about 1/2 cup ground beef mixture into opening. Evenly divide lettuce among gorditas. Top each with 1 tablespoon cheese. Place gorditas on serving platter; sprinkle with cilantro. Serve with sour cream and lime wedges.

Makes 8 gorditas.

(Recipe from Naylet LaRochelle, Miami, FL)

Cherry-Jalapeno-Cream Cheese Tartlets

  • 1 jar (12 oz) Smucker’s® Cherry Preserves
  • 1/4 cup pickled sliced jalapeño chiles, drained
  • 1/2 cup Progresso® panko bread crumbs
  • 1/2 cup Fisher® Chef’s Naturals® Pecan Chips
  • 1/4 teaspoon McCormick® Cayenne Pepper
  • 1/4 teaspoon McCormick® Onion Powder
  • 1/4 teaspoon McCormick® Garlic Powder
  • 1/4 teaspoon McCormick® Celery Salt
  • 1/8 teaspoon McCormick® Ground Cinnamon
  • 1/8 teaspoon McCormick® Ground Turmeric
  • 1/8 teaspoon salt
  • 1 tablespoon LAND O LAKES® Butter, melted
  • 1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 1 LAND O LAKES® Egg, beaten
  • 1/2 cup chives-and-onion cream cheese spread
  • 2 tablespoons chopped fresh chives
  • Jalapeño chiles or sweet cherries with stems for garnish, if desired

In blender container, place preserves and jalapeños, blend until almost smooth. Set aside. In medium bowl, combine bread crumbs, pecans, cayenne pepper, onion powder, garlic powder, celery salt, cinnamon, turmeric, salt and butter; mix well. Set aside.

Heat oven to 350°F. Unroll dough sheet; press into 12×8-inch rectangle. Cut into 24 squares. Press 1 square in each of 24 ungreased mini muffin cups. Firmly press in bottom and up sides of cups, letting points of dough extend over edges of cups; brush points with beaten egg. Spoon 1 teaspoon cream cheese spread into each cup; top with 1/2 teaspoon cherry preserves mixture. Sprinkle each tartlet with 1 teaspoon of the bread crumb mixture.

Bake 11 to 16 minutes or until golden brown. Cool in pans 5 minutes.

Meanwhile, in 8-inch skillet, cook remaining bread crumb mixture over low heat 4 to 6 minutes, stirring frequently, or until golden brown.

To serve, sprinkle platter with toasted bread crumb mixture; place tartlets on bread crumbs. Sprinkle with chives. Serve with remaining cherry preserves mixture. Garnish with jalapeño chiles or cherries, optional.

Makes 24 tartlets.

(Recipe from Maryann Rems, Windermere, FL)

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