The supermarket is sold out of refrigerated pie crusts, and the brownie mix is nowhere to be found on the shelves. Alas, you'll have to wait to try the $1 million winning recipe in the 2000 Pillsbury Bake-Off.
Bobbie Sonefeld wowed the judges at the end of February with her Cream Cheese Brownie Pie and took the annual event's top prize home to Hopkins, S.C. As the news circulates, it's a good bet the supermarkets will be swamped for the fixins'.
Not to worry. Be the first to make Banana-Nut Cupcakes With Maple Frosting for your kid's classroom; the first with Thick 'n Fudgy Triple Chocolate Pudding Cake for the church bake sale; and the first to serve Chewy Chocolate-Peanut Butter Bars at a family gathering.
The three desserts were $2,000 winners in the Fast & Fabulous Desserts & Treats recipe category. All recipes must incorporate Pillsbury product to compete. But for the home cook, generic ingredients are listed where possible.
Chewy Chocolate-Peanut Butter Bars also were worth a $2,000 prize at this year's Pillsbury Bake-Off. (AP Photo)
Banana-Nut Cupcakes With Maple Frosting
1 package banana bread and muffin mix
1 cup buttermilk or sour milk
1/4 cup cooking oil
3 teaspoons maple syrup
1/2 teaspoon vanilla extract
1/2 cup walnuts, finely chopped
Maple Frosting (recipe follows)
Preheat oven to 400 F. Line 16 muffin cups with foil or paper baking cups.
In a large bowl, combine muffin mix, buttermilk, oil, syrup, vanilla and eggs. By hand, stir 50 to 75 strokes until mix is moistened. Stir in 1/2 cup walnuts. Spoon batter evenly into lined muffin cups. Bake for 16 to 20 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan and cool another 30 minutes or until completely cool.
4 ounces cream cheese, softened
2 tablespoons butter or margarine, softened
3 tablespoons maple syrup
1/2 teaspoon vanilla
1/2 teaspoon imitation maple flavor
2 cups powdered sugar
1/4 cup walnuts, finely chopped
In a small bowl, combine cream cheese, butter, syrup, vanilla and maple flavoring. Beat with an electric mixer at low speed until smooth. Gradually add powdered sugar, beating until mixture is of spreading consistency. Frost cupcakes and immediately sprinkle evenly with 1/4 cup walnuts. Store in refrigerator.
Makes 16 cupcakes
Recipe from: Heather Wight, Los Angeles.
Preparation time 15 minutes; total time 1 hour, 10 minutes.
Thick n' Fudgy Triple Chocolate Pudding Cake
1 package fudge brownie mix with chocolate syrup
1/2 teaspoon baking powder
1/2 cup milk
1/4 cup butter or margarine, melted
1 teaspoon vanilla
1 1/2 cups water
1 1/2 teaspoons instant espresso coffee granules
1 cup prepared fudge frosting
Whipped cream or vanilla ice cream (optional)
Heat oven to 350 F. Spray a 9- or 8-inch square pan with nonstick cooking spray.
In a large bowl, combine brownie mix and baking powder and mix well. Add milk, butter, vanilla and packet of chocolate syrup from brownie mix; mix well. Spread in greased pan and set aside. In a medium saucepan, bring 1 1/2 cups water to a boil. Add espresso granules and stir to dissolve. Add frosting. Cook and stir over low heat until melted and smooth. Slowly pour over batter in pan. DO NOT STIR.
Bake for 40 to 45 minutes or until edges are bubbly and cake begins to pull away from sides of pan. (Top may appear shiny in spots.) Cool 30 minutes. Serve warm or chilled with whipped cream or ice cream. Store in refrigerator.
Makes 9 servings.
Recipe from Janice Kollar, Woodbridge, N.J.
Preparation time 15 minutes; total time 90 minutes.
Chewy Chocolate-Peanut Butter Bars
18-ounce package refrigerated sugar cookie dough
14-ounce can sweetened condensed milk (not evaporated)
1 cup crunchy peanut butter
1 teaspoon vanilla
3 egg yolks
12-ounce package (2 cups) semisweet chocolate chips
Heat oven to 350 F. Spray a 13-by-9-inch pan with nonstick cooking spray.
Cut cookie dough in half crosswise. Cut each section in half lengthwise. With floured fingers, press dough in bottom of sprayed pan to form crust. Bake for 10 minutes. Remove crust from oven.
Meanwhile, in a medium bowl combine milk, peanut butter, vanilla and egg yolks; mix until smooth. Spoon evenly over partially baked crust. Return to oven and bake 20 to 25 minutes, or until set.
Remove from oven. Sprinkle with chocolate chips and let stand 3 minutes to soften, then spread chocolate evenly over top. Cool 1 1/2 hours or until completely cooled. Refrigerate 30 minutes to set chocolate. Cut into bars.
Makes 36 bars.
Recipe from Marjorie Bergemann, Greenbelt, Md.
Preparation time 15 minutes; total time 2 hours, 45 minutes.
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