Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, February 26, 1992 TAG: 9202260267
SECTION: EXTRA PAGE: 3 EDITION: METRO
SOURCE: Toni Burks
DATELINE: LENGTH: Long
PILLSBURY BAKE-OFF PAYS OFF IN MEMORIES FOR ROANOKE COOK
Marie Webb isn't bringing home the big bucks from the Pillsbury Bake-Off, but she'll have lots of good thoughts to tuck away in her memory book.The Roanoker, one of 100 finalists in the 35th cooking and baking competition, says just being in the contest is a dream come true. She's been entering the contest since 1975. Seeing Willard Scott up close and personal was a thrill, too. Scott, the "Today" weatherman, was host for the televised announcement of winners Tuesday. And the expenses-paid trip to Florida, including four days at Walt Disney World in Orlando, the bake-off's headquarters, was a nice break for the cook who said she hadn't been in Florida since she visited Clearwater in 1941.
For the competition, Webb baked Festive Hawaiian Quiche for the refrigerated pie crust/ethnic specialties category. Pillsbury officials described the pineapple and ham quiche as an ideal dish to serve at a springtime brunch with fesh asparagus, muffins and fruit. Here is Webb's recipe.
Festive Hawaiian quiche
1 15-oz. pkg. refrigerated pie crusts
2 Tbsps. margarine or butter
1/4 cup chopped onion
1/4 cup chopped green pepper
1 8-oz. can crushed pineapple in juice, drained with juice reserved
4 ounces ham slices, cut into 1/4-in. strips
4 ounces sharp Cheddar cheese slices, cut into 1/4-in. strips
4 ounces process Swiss cheese slices, cut into 1/4-in. strips
4 eggs
1/2 cup half-and-half
4 tsps. Dijon mustard
1/4 tsp. white pepper
1/4 tsp. horseradish
1/4 tsp. beef or chicken-flavor instant bouillon
1 to 2 Tbsps. margarine or butter
Heat oven to 375 degrees. Prepare pie crust according to package directions for unfilled one-crust pie, using 9 or 10-in. pie pan. (Refrigerate remaining crust for a later use.) Bake for 13 to 17 minutes or until crust is light golden brown.
Melt 2 Tbsps. margarine or butter in medium skillet over medium heat. Add onion and green pepper; cook and stir until softened. Add reserved pineapple liquid. Cook until liquid is absorbed, stirring occasionally. Stir in pineapple and ham. Remove 1/4 cup of the mixture and reserve for topping. Spoon remaining ham mixture into crust. Arrange cheeses on top. In medium bowl, combine eggs, half-and-half, mustard, white pepper, horseradish and bouillon; beat well. Pour over cheeses. Spoon reserved ham mixture over top. Dot with the1 to 2 Tbsps. margarine or butter.
Bake for 30 to 40 minutes or until deep golden brown. Cover edge of pie crust with strips of foil during last 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving. Makes 6 to 8 servings.
\ The big winner in the bake-off was Gladys Fulton of Summerville, S.C., who picked up $50,000 and a kitchen make-over for this recipe:
Pennsylvania Dutch cake and custard piei
1 15-oz. pkg. refrigerated pie crusts
Filling:
1/3 cup granulated sugar
2 Tbsps. flour
1 tsp. apple pie spice
1 cup applesauce
2/3 cup sour cream
1/3 cup molasses
1 egg, beaten
Cake:
1/2 cup granulated sugar
1/4 cup margarine or butter, softened
1/2 cup sour milk (add 1 tsp. lemon juice to 1/2 cup milk; let stand 5 minutes before using)
1 egg
1 tsp. vanilla
1 1/4 cups all-purpose or unbleached flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
Glaze:
1/2 cup powdered sugar
2 Tbsps. brewed coffee
Prepare pie crust according to package directions for filled one-crust pie, using 9-in. pie pan or 9-in. deep-dish pie pan. Refrigerate remaining crust for a later use. Prepare filling by combining the 1/3 cup sugar, 2 Tbsps. flour and apple pie spice in a medium bowl; mix well. Stir in remaining filling ingredients and blend well. Set aside.
For cake, combine the 1/2 cup sugar and margarine; beat until well blended. Add sour milk, egg and vanilla; beat until smooth. Add flour, baking powder, salt and soda. Mix well. Spoon into crust-lined pan. Carefully pour filling mixture over batter.
Bake in 350-degree oven for 45 to 60 minutes or until center springs back when touched lightly and top is deep golden brown. Meanwhile, in a small bowl combine glaze ingredients and blend well. Drizzle over hot pie. Serve slightly warm.
\ BREAKFAST OF CHIEFS General Mills bet a pile on the Redskins. Before the Super Bowl it printed 100,000 Wheaties boxes with pictures of the Redskins on them. As soon as the game was over, it filled the boxes with cereal and raced them to markets in the Washington area. If the Bills had won, General Mills would have had just a pile of cardboard. - Los Angeles Times
\ MICROWAVE IT For easy from-scratch muffin making, stir up your own whole-grain mix. This mix for 3-minute microwave muffins will keep for up to six weeks at room temperature or up to six months in the freezer. When you want some muffins, just measure the mix and add egg and milk (if the mix is frozen, let it come to room temperature first). Then, top them with your choice of toppings.
Whole wheat muffin mix
5 cups all-purpose flour
2 1/2 cups whole wheat flour
1 cup packed brown sugar
3 Tbsps. baking powder
1 Tbsp. ground cinnamon
1 1/2 tsps. salt
2 cups shortening (one that does not require refrigeration)
1 egg
1/3 cup milk
2 Tbsps. granola, or sugar and spice topping or streusel topping
In large mixing bowl, stir together flours, brown sugar, baking powder, cinnamon and salt. With a pastry blender, cut in shortening until mixture resembles coarse crumbs. Store in an airtight container for up to 6 weeks at room temperature or up to 6 months in the freezer. (Bring to room temperature before using.) Makes 12 cups.
To cook 6 muffins, place 1 1/4 cups of the mix in a mixing bowl. In a separate small bowl, beat egg; add milk. Add egg mixture to flour mixture; stir just until moistened. Line a microwave-safe muffin pan or 6 6-oz. custard cups with paper bake cups. For each muffin, spoon 2 slightly rounded tablespoons of the batter into paper bake cup. Top with 1 tsp. crushed granola or other topping.
If custard cups are used, arrange them on a microwave-safe plate, leaving the center open. Cook, uncovered, on high (100 percent power) for 2 to 3 minutes or until done, giving the dish a half-turn after every minute. To check doneness, scratch the slightly wet surface with a wooden toothpick. The muffin should be cooked underneath. If using custard cups, remove muffins from oven as they are done. Remove muffins from the pan or cups. Let stand on a wire rack for 5 minutes. Serve warm.
Sugar and spice topping: Combine 2 tsps. sugar and 1/4 tsp. ground cinnamon or nutmeg. Sprinkle 1/4 tsp. onto each muffin before baking. Makes enough to top 8 or 9 muffins.
Streusel topping: Stir together 3 Tbsps. all-purpose flour, 1 Tbsp. brown sugar and 1/4 tsp. ground cinnamon. Stir in 1 Tbsp. melted margarine or butter. Sprinkle 1 tsp. onto each muffin before baking. Makes enough to top 12 muffins. - Associated Press
\ LIGHT AND SWEET Next time you're entertaining, whip up an easy and elegant dessert that fits a low-fat lifestyle. With this rich-tasting baked pear dessert, guests will feel like they're splurging, even though they're eating only 2 grams of fat.
Sherried pears
3 medium pears
1/3 cup packed brown sugar
1/4 cup water
1/4 cup cream sherry or port
1 Tbsp. margarine or butter, cut up
1 Tbsp. lemon juice
1/2 tsp. ground cinnamon
Vanilla ice milk (optional)
Halve pears lengthwise; remove cores. Place halves, cut side down, on a cutting board. To fan pears, make lengthwise cuts from blossom end to, but not through, stem ends. Place pears, cut side down, in 10x6x2-in. baking dish. In small saucepan, combine brown sugar, water, sherry or port, margarine or butter, lemon juice and cinnamon. Cook and stir over medium heat until heated through. Pour over pears. Cover and bake at 350 degrees 35 to 40 minutes or until tender, spooning sauce over pears occasionally. Serve warm with ice milk, if desired. Makes 6 servings. - Associated Press