European Stars and Stripes (Newspaper) - March 16, 1990, Darmstadt, Hesse                                Prize winning bake off Recti i by Betsy Balsley los Angeles times they loved Willard. And Why not Willard Scott no cd a ebullient Weatherman handed out the prize Money at the recent 34th Pillsbury bake off. Sweets and chocolate dominated the event which featured 99 finalists and was held at the Pointe on South Mountain resort in Phoenix Ariz. Linda Rahman a Petaluma Calif., tax accountant took the top prize Money of $40,000 for an elegant yet simple Blueberry poppy seed Brunch cake which was not too Sweet and was loaded with blueberries and poppy seeds. Nancy Woodside of Sonora Calif., a three time finalist in the contest won $10,000 in the canned vegetable and mashed potato Flake category for an unusual chocolate fudge snack cake made with potato flakes. It is a Rich moist Brownie like cake that is topped with a sprinkling of walnuts. And Paula Cassidy of Berkeley Calif., won $10,000 in the refrigerated pie crust category for a Rich totally Linda Rahman a tax accountant from California won the grand prize in the Pillsbury bake off for her Blueberry poppy seed Brunch cake. Decadent fudge Rostata with Raspberry sauce other $10,000 prize winners were Sharon Richardson of Dallas who won the Crescent biscuit and pizza crust category with country French Apple Crescent casserole an Apple dumpling like dessert Ideal for a Brunch or Light supper. Christine Vidra of Maumee Ohio won the cake and Brownie division with a chocolate mousse fantasy torte that combined a Brownie mix with several different kinds of chocolate As Well As Coffee granules it is a chocolate lovers Delight. Scott Wolf 21, from Salem ore., and one of 12 men finalists won the $10,000 prize in the Frozen 8vegetable category for a non Chocolatey non Sweet Chicken dish called Garden Rice stuffed Chicken breasts. His sister Debra Wolf 20, also a finalist this year won $2,000 in the refrigerated Crescent dinner Roll category. Debra who won $15,000 at the 1986 bake off was returning As a contestant for the third time. Here Are some of the prize winning recipes. Blueberry poppy seed Brunch cake grand prize Winner flour category Linda Rahman Petaluma Calif. 2/3 cup sugar i cup butter or Margarine softened 2 Teaspoons grated Lemon zest 1 egg 11/2 cups flour 2 Tablespoons poppy seeds 1/2 Teaspoon baking soda 1/4 Teaspoon Salt 1/2 cup sour Cream filling Glaze beat sugar and butter together until Light and Fluffy add Lemon zest and egg. Beat 2 minutes at medium Speed with an electric mixer. Combine flour poppy seeds baking soda and Salt in medium bowl. Add butter mixture alternately with sour Cream. Spread Batter Over Bottom and 1 Inch up sides of greased and floured 9 or 10-Inch Spring form pan making sure Batter on sides is 1a Inch thick. Spoon filling Over Batter. Bake at 350 f for 45 to 55 minutes or until crust is Golden Brown. Cool slightly remove sides of pan. Drizzle Glaze Over top of warm cake. Serve warm or Cool. Makes 8 Servings. Continued from Page 13 then refrigerate overnight. The next Day remove from pan and Garnish generously with White chocolate shavings and chocolate hearts. Cut into pieces using dental floss for a Nice clean Cut. Makes 8 Servings. Note to make garnishes melt extra White chocolate and pour into baking pan. When chocolate hardens take a Sharp knife and run across surface to make chocolate shavings. For the chocolate hearts melt dark chocolate and pour into a pastry bag or Wax paper Cone. Pipe out into Small hearts on a baking Sheet lined with Wax paper and let Cool. Country place chocolate Toffee pie crust 8 ounces ground chocolate wafer cookies 1/2 cup 1 stick butter melted filling 1 Pound plus 13 ounces Semi Sweet chocolate 2/3 cup hot Coffee 4 egg Yolks 4 egg Whites 3 Tablespoons sugar 11/3 cups heavy Cream i cup broken chocolate covered Toffee bars Cut into v2-Inch pieces v2 cup Caramel sauce Garnish 4 cups whipped Cream 2 cups Caramel sauce 2 cups crushed chocolate covered Toffee bars for the crust Combine cookie crumbs and melted butter. Press into a 10-Inch pie pan and bake at 350 f for 8 minutes. Set aside to Cool. For the filling melt chocolate and Coffee together in a double boiler whisking until smooth. Remove from heat. Whisk 1/2 cup chocolate mixture into egg Yolks until smooth. Pour egg Yolk chocolate mixture Back into chocolate and mix until smooth. In a separate bowl beat egg Whites until Foamy. Gradually add sugar and whip until firm. Fold egg Whites into chocolate mixture and let Cool to room temperature. Whip heavy Cream until peaks form. Fold into chocolate mixture. Scatter Viz cup Toffee bar pieces on top of crust. Spread Caramel sauce Over Toffee. Pour chocolate filling on top of Caramel. Chill 8 hours to firm up. To serve and Garnish Cut pie into eighths. Top with additional whipped Cream Caramel sauce and crushed Toffee bars i makes 8 Servings. S1 a i d cd cd Page 14 a a a the stars and stripes Friday March Ash or Frozen blueberries Igar on flour son ground Nutmeg lorries Are Frozen thaw and Drain on paper Combine blueberries sugar flour and Nutmeg in bowl. I dered sugar spoons milk be sugar and enough milk in Small bowl until if desired drizzling consistency. Blend until r0sta to with Raspberry sauce led pie crust category Assidy Berkeley Calif Nee package refrigerated pie crusts Ion flour be package semisweet chocolate pieces utter or Margarine Ugar found almonds separated Ned whipped Cream optional fee curls optional raspberries optional Rory sauce ire pie crust according to package directions 1st pie using 10-Inch tart pan with removable or 9-Inch pie pan and flour. Place one prepared Dan. Press in Bottom and up sides of pan. Yes if necessary. Set aside. Reserve remaining chocolate pieces and 2 Tablespoons butter in Scepan Over Low heat stirring constantly until beat remaining 6 Tablespoons butter with medium bowl until Light and Fluffy. Simonds egg egg Yolk and melted chocolate Ell spread mixture evenly Over Bottom of pie de pan. Ike Lafico lop Cut reserved crust into 1/2-Inch lips arrange strips in lattice design Over the mixture. Trim and Seal edges egg White in Small bowl until Foamy. Gently Jer lattice. Bake at 425 f for 10 minutes. Be heat to 350 f and bake additional 30 to 35 i or until crust is Golden Brown. Cover Edge of 1 with strip of foil for the last 10 minutes of if necessary to avoid excessive Browning. From oven and Cool completely so pie with sweetened whipped Cream the curls and whole raspberries. Serve with by sauce. Makes 10 to 12 Servings. Ferry sauce since package Frozen raspberries without a thawed sugar Loon Lemon juice is raspberries in blender Container or food Porat highest Speed until smooth. Press i Large Strainer to remove seeds. Discard Bine Raspberry Puree sugar and Lemon juice in puce an blending Well. Bring mixture to boil Pum Low heat. Boil 3 minutes stirring pity. Cool. Y Pute fudge snack cake 1 vegetable mashed potato Flake category Woodside Sonora  or Margarine flour 3r h0t fud9e ice Cream Topping its sugar washed instant potato flakes a Oon baking soda Buttermilk Loon Vanilla 1 cup finely chopped walnuts 1 6-ounce package semisweet chocolate pieces Glaze 2 Tablespoons chopped walnuts melt butter and fudge Topping in Small Saucepan Over Low heat stirring constantly until smooth. Combine flour sugar potato flakes baking soda Buttermilk Vanilla and eggs in Large bowl. Beat Well at Low Speed with an electric mixer until Well blended. Add fudge mixture. Beat 2 minutes at medium Speed. By hand stir in 1 cup finely chopped walnuts and chocolate pieces. Pour Batter into greased and floured 13 by 9-Inch pan. Bake at 350 f for 40 to 45 minutes or until Wood pick inserted in Center comes out clean. Remove cake from oven and pour warm Glaze Over top spreading to cover. Sprinkle with 2 Tablespoons chopped walnuts. Serve warm or Cool. Makes 16 Servings. Note As substitute for Buttermilk in cake and Glaze use 2% Teaspoons vinegar or Lemon juice plus milk to make 1 cup. Allow to stand 5 minutes. Use % cup for cake and 1/4 cup for Glaze. Glaze v2 cup sugar 1/4 cup Buttermilk 1/4 cup butter or Margarine 11/2 Teaspoons Light Corn syrup or water 1/4 Teaspoon baking soda 1/2 Teaspoon Vanilla Combine sugar Buttermilk butter Corn syrup and baking soda in Small Saucepan. Bring to boil Over medium heat. Reduce heat and simmer 5 minutes or until Light Golden Brown stirring constantly. Remove from heat and stir in Vanilla. Creamy Chicken vegetable chowder canned vegetable mashed potato Flake category Mary Lou Cook Fallbrook Calif. 11/2 cups milk or half and half 1 cup Chicken Broth 1 103/4-ounce can condensed Cream of potato soup 1 103/4-ounce can condensed Cream of Chicken soup 2 cups cubed cooked Chicken or Turkey 1/a cup chopped Green onions 1 11-ounce can whole Kernel com with Sweet peppers untrained 1 4.5-ounce Jar sliced mushrooms untrained 1 4-ounce can chopped Green Chiles drained 11/2 cups shredded Cheddar cheese crescents Combine milk Chicken Broth Cream of potato and Cream of Chicken soups in 4-quart Saucepan or dutch oven. Blend Well. Add Chicken Green onions Corn mushrooms and Chiles. Mix Well. Cook Over medium heat 5 to 8 minutes or until thoroughly heated stirring occasionally. Remove from heat. Add cheese. Stir until melted. Serve with crescents. Makes 6 Servings. Crescents 1 8-ounce can refrigerated Crescent dinner Rolls 1/4 cup crushed Nacho Flavoured Tortilla chips shape Crescent dough As directed on package press top of each Roll in crushed chips. Place on a greased baking Sheet. Bake at 375 f for 11 to 13 minutes or until Golden Brown. Mediterranean Corn salad canned vegetable mashed potato Flake category Ellen Nishimura fair Oaks Calif. 1 15-ounce can whole Kernel com 1/2 Pound Mozzarella cheese Cut into 1/4-Inch cubes 1 21/4-ounce can sliced Black Olito seeded and Cut into 1/2-Inch pieces 1/4 cup chopped fresh Basil 1/4 cup chopped fresh Parsley dressing Salt Pepper spinach leaves optional toasted Pine nuts optional Combine Corn cheese olives Tomato Basil and Parsley in Large bowl. Pour Over dressing and toss gently. Add Salt and Pepper to taste. Refrigerate 1 to 2 hours to blend flavors. Serve salad on spinach lined plates. Sprinkle each serving with Pine nuts. Makes 8 Servings note to Toast Pine nuts spread evenly in shallow pan. Bake at 375 f for 3 to 5 minutes or until Light Golden Brown stirring occasionally dressing 1/4 cup Olive Oil 3 Tablespoons cider vinegar 1 Teaspoon grated Lemon zest 1 Large Clove garlic minced Salt Pepper using wire whisk blend Olive Oil vinegar Lemon zest and garlic in Small bowl. Costa rican Cream cake cake and brownies mix category Janice Weinrick la Mesa Calif. 1 18.5-ounce package pudding included yellow cake mix 1 cup water 1/3 cup Oil 3 eggs sauce 1 cup whipping Cream 1/3 cup toasted Coconut 1/s cup chopped macadamia nuts Combine cake mix water Oil and eggs in Large bowl. Beat at Low Speed with an electric mixer until moistened. Beat at High Speed 2 minutes. Pour Batter into greased 13 by 9-Inch baking dish. Bake at 350 f for 25 to 35 minutes or until Wood pick inserted in Center comes out clean. Remove cake from oven and Cool for 5 minutes using Long tined Fork Pierce hot cake in pan every 1 to 2 inches. Slowly pour sauce Over cake. Refrigerate cake at least 3 hours to chill cake will absorb most of sauce. Beat whipping Cream until stiff. Spread Over chilled cake. Sprinkle with Coconut and macadamia nuts. Makes 15 Servings. Note to Toast Coconut spread on baking Sheet and bake at 350 f fur 7 to 8 minutes or until Light Golden Brown stirring occasionally. Or spread in thin layer in microwave Safe pie plate. Microwave on Low 10 percent Power 4�?T/2 to 8 minutes or until Light Golden Brown tossing with Fork after each minute sauce 1 cup whipping Cream 1/3 cup rum or 1 Teaspoon rum extract 1 14-ounce can sweetened condensed milk 1 12-ounce can evaporated milk Combine whipping Cream rum condensed and evaporated milks in Large bowl. Blend Well. 990 the stars and stripes a a a Page 15