Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, February 19, 1992 TAG: 9202190357
SECTION: EXTRA PAGE: E-3 EDITION: METRO
SOURCE: Toni Burks
DATELINE: LENGTH: Long
PILLSBURY BAKE-OFF A DREAM COME TRUE
Creative cooks must, at one time or another, be lured by the big bucks that national recipe contests offer. The claim to fame must be tempting, too.Marie Webb of Roanoke is one of those creative cooks. She's entered a lot of recipe contests, and she's won some, too, but "I've always dreamed of being in the Pillsbury Bake-Off," she said.
Webb's entered the contest faithfully since 1975, and her persistence has finally paid off. She's one of the 100 finalists who'll compete in the 35th Pillsbury Bake-Off Cooking and Baking Contest that starts Saturday and runs through Tuesday in Orlando, Fla. Sandy Higdon of Front Royal is also a contestant.
When the good-news phone call came in early December, "I thought it was a joke," Webb said. Once convinced that she had made the finals, Webb said she was so excited that "I never slept a wink that night."
Friends and family - her husband Noah, a daughter, three granddaughters, one great-granddaughter and two great-great-grandchildren - are excited, too, and hope to see her in the winners' circle during the awards ceremony that CBS will televise.
Webb's excited about that, too, but is especially "thrilled that Willard Scott is going to be the emcee!" WDBJ-Channel 7 will air the half-hour show on Tuesday, beginning at 11 a.m.
What will Webb prepare that could win the $50,000 grand prize or any of the $10,000 category prizes or $2,000 prizes for runners-up?
It's secret until the winners are announced. It's a contest rule. She will say, though, that it's a dish that would be nice to serve at brunch. It starts with a refrigerated pie crust and is in the ethnic specialties category.
She'll share the recipe with readers after the contest.
Gloria Pleasants of Williamsburg is another winner. She took second place - and $2,000 - in the adult division of the American Egg Board's 1991 National Egg Recipe Contest.
Here's her recipe:
White chocodamia torte\ 5 eggs
1 1\4 cups granulated sugar
1 Tbsp. vanilla
1/2 cup butter, very soft
7/8 cup all-purpose flour
3/4 tsp. baking powder
4 ounces white chocolate baking bar, grated or very finely chopped
1 3 1/2-oz. jar macadamia nuts, finely chopped
1 16-oz. pkg. frozen sweetened raspberries, thawed, pureed and sieved
2 Tbsps. peach schnapps (optional)
Confectioners' sugar
Grease and flour bottom only of 9-in. springform pan; set aside. In large mixing bowl, beat eggs and vanilla at high speed for 5 minutes. Gradually add sugar, 1/4 cup at a time, beating 5 more minutes or until sugar is thoroughly dissolved. Beat in butter, 2 Tbsps. at a time, until smooth. Stir together flour, baking powder, chocolate and 3/4 cup of the nuts. Fold into egg mixture. Pour into prepared pan. Sprinkle with remaining nuts.
Bake in 350-degree oven for 30 to 40 minutes, or until top springs back when lightly touched with finger. Cool on wire rack, then remove pan sides. Sprinkle with confectioners' sugar. Stir schnapps into raspberry puree. To serve, spoon 2 Tbsps. of the puree on each serving plate. Place a piece of the torte in middle. Makes 10 servings.
A leaflet with all the recipes from the contest is available by sending a stamped, self-addressed, business-size envelope to Incredible Edible Egg #39, P.O. Box 755, Park Ridge, Ill. 60068-0755.
\ THE ONIONS ARE COMING Sweet baby Vidalias are just as special as the sweet bulbs they become when fully grown. They're being harvested now and will be available through mid-April at farm markets, in some supermarkets and through mail order (Bland Farms in Glenvilla, Ga., has information at 800-VIDALIA).
Don't be fooled by the baby designation, though. These are big babies - they look a lot like leeks - with thick blades and plump bulbs that are tender, mild and sweet. Chop them and add to salads, or cut them into big slivers and use in stir-fry dishes. They're adaptable to any recipe that calls for regular green onions and they're especially good in this side dish.
Scalloped baby Vidalias
8 cups chopped baby Vidalia onions (bulbs and green tops)
lb. saltine crackers
2 Tbsps. butter or margarine
1 1/2 cups milk
Place onions in a large saucepan with water to cover. Bring to a boil. Remove from heat and drain. Crumble crackers by hand into coarse crumbs. Cover bottom of greased 1 1/2-qt. casserole with some of the onions, then arrange alternate layers of cracker crumbs and onions, ending with crumbs. Dot with butter. Carefully pour in milk. Bake in 350-degree oven for 30 to 40 minutes or until top is lightly browned. Makes 4 to 6 servings.
\ MICROWAVE IT Keep this stir-together drink mix on hand for a quick warm-up. In your microwave oven, you can heat from one to four servings in mere minutes. But before you sip, take a whiff. The steamy, spicy aroma is as soothing as the tea itself.
Spiced orange tea mix
1 cup orange-flavored instant breakfast drink powder
2/3 cup instant tea powder
1/2 cup sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves
Whole stick cinnamon (optional)
In airtight container combine drink powder, tea powder, sugar, ground cinnamon and cloves. Stir to blend well. Cover and store for up to 4 months in a cool, dry place. Stir before using. Makes 2 cups mix, enough for 12 servings.
For 1 serving: In a microwave-safe mug stir 1 rounded Tbsp. of the mix into cup water. Heat, uncovered, on high (100 percent power) for 1 to 2 minutes or until hot. If desired, serve with a cinnamon stick. (NOTE: For multiple servings, adjust heating times accordingly.) - Associated Press