Pillsbury Bake-Off update: Simple Sweets & Starters category open for entries
By Heather McPherson, Food Editor
1:46 PM EDT, April 9, 2013
Do you have a $1 million dessert or starter recipe? The 46th Pillsbury Bake-Off Contest is open for entries in the Simple Sweets and Starters category. These dishes are the creations that are the hit of any party. Examples: cookies, bars, pies, tarts, bite-size appetizers, tartlets, pinwheels, puffs, bruschetta and focaccia. Entry period is April 4-May 9. Voting is June 13- 27 at BakeOff.com. This is the first time in the Bake-Off's history online votes will determine all 100 recipes that will compete for the grand prize Nov. 10-12 in Las Vegas.
After Simple Sweets and Starters voting closes, entries will be accepted in the Quick Rise and Shine Breakfasts category. These are recipes that make mornings rock. Examples: sweet rolls, pastries, breakfast breads, egg dishes, breakfast sandwiches. Entry period is July 4-Aug. 8. Voting is Sept. 12-26.
Voting closed March 28 for Amazing Doable Dinners, simple main dishes that are weeknight wows. Examples: pizzas, calzones, sandwiches, casseroles, chilies and savory pies.
To encourage simpler, original recipes, submissions must include no more than seven ingredients, not including salt, pepper and water, and take 30 minutes or less to prepare, not including baking or cooling time.
To inspire you, here is Christina Verrelli's recipe that won $1 million in the 45th Bake-Off Contest 45.
Heat oven to 375F. Brush 2 large cookie sheets with 2 tablespoons of the melted butter. In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed about 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons of the flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 teaspoons of the pecans; set aside. Stir remaining pecans into pumpkin mixture.
Lightly sprinkle work surface with 1 tablespoon of the flour. Unroll 1 can of dough on floured surface with 1 short side facing you. Press dough into 14x12-inch rectangle. With paring knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3x2 1/4-inch each). Spoon heaping tablespoon of the pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at the top folded edge, press handle of wooden spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using a pizza cutter or sharp knife, cut between each ravioli; place 1 inch apart on cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling. Brush ravioli with remaining 2 tablespoons melted butter.
Bake 9 to 14 minutes or until golden brown.
Meanwhile, in medium bowl, beat whipping cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons of the caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate.
Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar; turn. Sprinkle with remaining cinnamon sugar.
To serve, place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon of the caramel syrup; sprinkle with reserved chopped pecans. With spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.