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CfRTIVISO KOSKWAIR ,
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VISIT OUR DESIGN CENTER AT
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Desserts .. .
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545-6677 • 433-3323
LYNNE MASTER, M.Ed
Owner, Director
82
FRIDAY, MARCH 20, 1992
25201 Coolidge, Oak Park
4036 Telegraph, Bloomfield Hills
/V4)t:C2,
c5-
Z.)21- Z,ZZZ
24370 W. Ten Mile Rd., Just W. of Telegraph
355-0088
ILENE SPECTOR
ust as the world's
Winter Olympics in
France ended, the na-
tion's most prestigious cook-
ing and baking "olympics"
for non-professionals took
place in Orlando, Fla.
The 35th Pillsbury BAKE-
OFF cooking and baking con-
test had 100 finalists with
expense-paid trips to (where
else?) Disneyworld's Contem-
porary hotel for the judging,
sponsored by Pillsbury and
Sears.
The grand-prize winner
received $50,000 plus a
$10,000 Sears kitchen make-
over. Five other winners re-
ceived $10,000 each plus a
Sears range. Eighteen more
winners each received $2,000
plus a microwave oven. These
finalists succeeded in develop-
ing time-saving dishes that
looked like they took hours to
prepare.
The very first contest was in
1949 at the Waldorf-Astoria
hotel in New York City.
Originally an annual event,
they are now scheduled every
two years. Much history sur-
rounds each event, including
the youngest grand prize win-
ner, a 17-year-old in the 16th
contest with her Peacheesy
Pie; a recipe developed as a
home economics class assign-
ment. The youngest partici-
pant was a 10-year-old finalist
in 1982.
I've chosen some of the win-
ning recipes that would most
likely be adaptable to kosher
kitchens. For information
about future contests, rules
and applications, call
800-800-4642 or write Mar-
lene Johnson, Pillsbury
Center-27A1, Minneapolis,
Mn. 55402.
PENNSYLVANIA DUTCH
CAKE AND
CUSTARD PIE
$50,000 GRAND
PRIZE WINNER
Gladys Fulton, Summer-
ville, S.C.
1 9-inch deep dish pie
crust, unbaked
Filling:
1 /3 cup sugar
2 Tbsp. flour
1 tsp. apple pie spice (or
1 /2 tsp. cinnamon, %
tsp. ginger, 1/8 tsp.
nutmeg, and 1/8 tsp.
allspice)
1 cup applesauce
2 /3 cup dairy sour cream
Ilene Spector is a food writer
from Maryland.
1 /3
cup molasses
1 egg, beaten
Cake:
1 /2 cup sugar
1 /4 cup margarine or
butter, softened
1 /2 cup sour milk (add 1
tsp. lemon juice to Y2
cup milk and let
stand for 5 minutes)
1 egg
1 tsp. vanilla
1-1/4 cups all-purpose
flour
1 tsp. baking powder
1 /2 tsp. salt
1 /4 tsp. baking soda
Glaze:
72 cup powdered sugar
2 Tbsp. coffee
Heat oven to 350°. In medi-
um bowl, combine 1/3 cup
sugar, 2 Tbsp. flour and apple
pie spice; mix well. Stir in re-
maining filling ingredients;
blend well. Set aside. In a
small bowl, combine 1/2 cup
sugar and margarine; beat
until well blended. Add sour
milk, 1 egg and vanilla; beat
until smooth. Lightly spoon
flour into measuring cup;
level off. Add flour, baking
powder, salt and baking soda;
mix well. Spoon into crust-
lined pan. Carefully pour fill-
ing mixture over batter. Bake
at 350° for 45 to 60 minutes
or until center springs back
when touched lightly and top
is deep golden brown. Mean-
while, in a small bowl, com-
bine glaze ingredients; blend
well. Drizzle over hot pie.
Serve slightly warm. 8 to 10
servings.
BLACK BEAN
MEXICAN PIZZA
$10,000 WINNER
David Schmitt, Phoenix,
Ariz.
1 refrigerated pizza crust
Topping:
15 oz. can black beans,
drained, rinsed
3 Tbsp. olive oil or oil
2 Tbsp. fresh chopped
cilantro or parsley
Continued on Page 84