Chocolate Doughnut PoppersTennessee's contestantTom Piantek was the hometown favorite at this year's Bake-Off. A single father of two from nearby Brentwood, Tenn., he was surrounded by media for much of the three-plus hours he was given to prepare his Fiesta Baked Tamales, an original dish inspired by stories from his dad's childhood and the vendors that once pushed their carts through the streets of Chicago.Piantek kept his cool throughout the Bake-Off and, though he didn't win, he does have advice for future attendees."I would say: Enjoy the creative process and the road doing it. Make your kids and your parents smile, and remember to look forward to what every recipe can bring to you."And will he try again? You bet."I'm already working on another Pillsbury recipe. I make treats for my daughter's high school volleyball team. I don't do it as a task or an assignment. I do it for the girls' smiles and, yes, they are my own little focus group to try and bring me back to Pillsbury again."
Tom Piantek of Brentwood, Tenn., was the only person from the state chosen to participate in this year's Pillsbury Bake-Off.NASHVILLE -- After 46 years of the Pillsbury Bake-Off, the biggest cooking contest with the biggest prizes in the world, the folks at Pillsbury thought it was time for a change.
"Each year we get requests from people asking to be a judge for the contest," says Shera Balgobin, Bake-Off contest manager.
So this year, they decided to add a public voting component, passing the spatula on to Americans to let them weigh in on which recipe should win the $1 million prize.
At the Bake-Off, held last week in Nashville, a team of a dozen judges, all food experts from around the country, did the first part of the work, taking the dishes prepared by 100 contestants and selecting the four finalists.
The tension in the air was thick as buttercream frosting as contestants, their friends and family waited inside the Country Music Hall of Fame theater for the announcement. Celebrity host, chef and Nashville native Carla Hall of ABC's "The Chew" did her best to ease the anxiety of Bake-Off cooks, dancing to the music on stage, flirting with the Pillsbury Doughboy and talking to the crowd, but she did little to relieve the anxiety.
When the finalists were announced, all were Southerners except one:
• Beth Royals of Richmond, Va.
• Jody Walker of Madison, Miss.
• Megan Beimer of Alexandria, Va.
• Courtney Sawyer of Bellingham, Wash.
Their recipes follow. Check them out, then if you want to cast a vote, log on to www.pillsbury.com/vote and follow the directions. Votes will be accepted through Dec. 2. Public votes count for 45 percent of the total and will be combined with judges' scores.
In addition to a $1 million grand prize, the final winner will receive $10,000 in appliances from GE. The three remaining finalists will each win $10,000 plus $3,000 in GE appliances.
The grand-prize winner will be announced on "The Chew" on Dec. 3 at 1 p.m.
Contact Anne Braly at abraly@timesfreepress.com.
Courtney Sawyer• Finalist: Courtney Sawyer, Bellingham, Wash.
• Age: 56.
• Occupation: Instruction assistant at an elementary school.
Cuban-Style Sandwich Pockets
3 tablespoons coarse-grained mustard
1/4 teaspoon Watkins or your favorite ground cumin
2 cans Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
8 ounces ground pork
6 slices (3/4 ounces each) cooked ham from deli
6 slices (3/4 ounces each) Swiss cheese
18 dill pickle chips
Heat oven to 400 degrees. Spray large cookie sheet with cooking spray. In a small bowl, mix mustard and cumin. Unroll dough sheets on work surface. Cut each sheet into thirds. Press each third into 7 1/2-by-4 1/2-inch rectangle. Spread mustard mixture evenly over each rectangle to within 1/2 inch of edges.
Shape pork into six 3-inch squares; place over mustard on each rectangle. Top each pork patty with 1 slice ham, 1 slice cheese and 3 pickle chips. Fold dough over filling; press edges firmly with fork to seal. Prick top of each pocket 3 times with fork. Place pockets 2 inches apart on cookie sheet. Bake 15 to 18 minutes or until golden brown and meat thermometer inserted in center of pockets reads 145 degrees.
Jody Walker• Finalist: Jody Weaver, Madison, Miss.
• Age: 60.
• Occupation: Retired but works part-time in a local coffee shop.
Creamy Corn-Filled Sweet Peppers
1 bag (11 ounces) Green Giant Steamers frozen honey roasted sweet corn
1 package (8 ounces) cream cheese, softened
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
11 mini sweet peppers (3-4 inches long), cut in half lengthwise leaving stem attached, seeded
1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet or 1 can Pillsbury refrigerated crescent dinner rolls (8 rolls)
3 tablespoons butter, melted
Heat oven to 375 degrees. Line large cookie sheet with parchment paper. Microwave corn as directed on bag. Cut open bag; cool 10 minutes.
In a large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add corn, 1/2 cup of Parmesan cheese and 1/2 teaspoon of Italian seasoning; mix well. Place cream cheese mixture in large resealable food-storage plastic bag. Cut off 1/2 inch from corner of bag. Squeeze bag to pipe filling into each pepper half.
Unroll dough. If using crescent roll dough, firmly press perforations to seal. Press to form 11-by-9-inch rectangle. With pizza cutter or knife, cut dough into 22 strips, (9-by-1/2 inch each.
Wrap 1 dough strip around each pepper, from stem to tip. Place filling-side up on cookie sheet, tucking in ends of dough under pepper.
Bake 12 to 18 minutes or until golden brown.
Meanwhile, in small bowl, mix melted butter and remaining 1/2 teaspoon Italian seasoning. Remove peppers from oven; brush with butter mixture. Sprinkle remaining 1/2 cup Parmesan cheese evenly over peppers. Serve warm.
Cooks note: These may be made a day in advance by piping the filling into the peppers. About 30 minutes before serving, bring the peppers to room temperature, wrap dough around peppers and bake as directed.
Beth Royals• Finalist: Beth Royals, Richmond, Va.
• Age: 48.
• Occupation: Sales for a marketing firm.
Peanutty Pie Crust Clusters
1 Pillsbury refrigerated pie crust, softened as directed on box
1 bag (12 ounces or 2 cups) white vanilla baking chips
1 tablespoon Crisco Baking Sticks Butter Flavor all-vegetable shortening
1 tablespoon creamy peanut butter
1 cup salted cocktail peanuts
2/3 cup toffee bits
Heat oven to 450 degrees. Line 2 cookie sheets with wax paper. Unroll pie crust on work surface. With pizza cutter or knife, cut into 16 rows by 16 rows to make small squares. Arrange squares in single layer on large, ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Remove squares from pan to cooling rack. Cool completely, about 5 minutes.
In a large microwavable bowl, microwave baking chips, shortening and peanut butter uncovered on high for 60-90 seconds, stirring once, until chips can be stirred smooth. Add pie crust squares, peanuts and toffee bits; stir gently until evenly coated. Immediately drop by heaping tablespoonfuls onto lined cookie sheets. If mixture gets too thick, microwave on high for 15 seconds; stir. Refrigerate about 15 minutes or until set. Store covered.
Megan Beimer• Finalist: Megan Beimer, Alexandria, Va.
• Age: 31.
• Occupation: Attorney.
Chocolate Doughnut Poppers
1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
5 tablespoons Jif Chocolate-Flavored Hazelnut Spread
1 tablespoon butter, melted
1/2 cup powdered sugar
3 to 4 teaspoons milk
1/4 cup finely chopped nuts
Heat oven to 350 degrees. Lightly sprinkle work surface with flour. Unroll dough on work surface; press to form 12-by-9-inch rectangle. With pizza cutter or sharp knife, cut into 3 rows by 3 rows to make 9 rectangles.
Spoon rounded teaspoonful of hazelnut spread onto center of each rectangle. Brush edges of rectangles with melted butter. Bring dough up around filling to cover completely. Pinch edges together to seal; shape into ball. Place seam side down, 2 inches apart, on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
Meanwhile, in small bowl, mix powdered sugar and milk with whisk until smooth and thin enough to glaze. Dip top of each doughnut popper into glaze; place on parchment paper. Let stand about 1 minute or until glaze is set. Place nuts in small bowl. Dip each popper into glaze again, then into nuts. Serve warm.