The 46th Pillsbury Bake-Off Contest is open for entries at BakeOff.com. For the first time in the 64-year history of the nation's premier cooking competition, America will vote from among entries selected by the Bake-Off Kitchens to determine all 100 recipes that will vie for the grand prize. Those 100 finalists will compete at the Bake-Off Contest finals, Nov. 10-12, 2013, at the Aria Resort & Casino in Las Vegas. The contest now features three recipe categories with separate entry periods. To encourage simpler, original recipes, submissions must include no more than seven ingredients, not including table salt, ground black pepper and water, and take 30 minutes or less to prepare, not including baking or cooling time. Other sponsors of the contest are the J.M. Smucker Co., GE Appliances and Green Giant.
Consumers can submit recipes during each of the three entry periods. Judges will select 60 recipes from each category for public voting at BakeOff.com. During the three voting periods, consumers who are 18 years of age or older as of March 14, 2013, can select their favorites in these categories:
•Amazing Doable Dinners: Your family loves them, and you love to prepare them. These simple main dishes are true weeknight wows. Examples: pizzas, calzones, sandwiches, foldovers, casseroles, chilis, savory pies. This category is open now. Entry period runs from Jan. 3 (Noon CST) to Feb. 7 (11:59 a.m. CST), 2013. Voting is open from March 14 (Noon CST) to March 28 (11:59 a.m. CST), 2013.
•Simple Sweets and Starters: These sweet treats and appetizers are the hit of any party. And even better, they're a breeze to prepare, making entertaining easier than ever. Examples: cookies, bars, pies, tarts, bite-size appetizers, tartlets, pinwheels, puffs, bruschetta or focaccia. Entry period runs from April 4 (Noon CST) to May 9 (11:59 a.m. CST), 2013. Voting is open from June 13 (Noon CST) to June 27 (11:59 a.m. CST), 2013.
•Quick Rise and Shine Breakfasts: These are the recipes that make mornings rock. Whether you're hosting a casual brunch, fixing breakfast for the family or enjoying a lazy weekend morning, these dishes are the ones you turn to first. Examples: sweet rolls, pull-aparts, pastries, breakfast breads, egg dishes, breakfast sandwiches. Entry period runs from July 4 (Noon CST) to Aug. 8, 2013 (11:59 a.m. CST). Voting is open from Sept. 12 (Noon CST) to Sept. 26 (11:59 a.m. CST), 2013.
Voters will determine 33 finalists each from the Amazing Doable Dinners and Quick Rise and Shine Breakfasts categories and 34 finalists from the Simple Sweets and Starters category.
These 100 recipes will advance to the Bake-Off Contest event in Las Vegas, where final judging will be conducted by a panel of food experts.
Eligible Products
Each Bake-Off Contest entry must include at least two different eligible ingredients from the lists below, with at least one ingredient from List A and one from List A or List B. Lists are available at www.BakeOff.com and may change from category to category:
Primary List (List A)
•Pillsbury Grands! Refrigerated Biscuits
•Pillsbury Grands Jr. Refrigerated Biscuits
•Pillsbury Grands! or Refrigerated Cinnamon Rolls with Icing
•Pillsbury Refrigerated Crescent Dinner Rolls
•Pillsbury Refrigerated Classic or Thin Pizza Crust
•Pillsbury Refrigerated Bread Sticks
•Pillsbury Refrigerated Crusty French Loaf
•Pillsbury Refrigerated Pie Crust
•Pillsbury Refrigerated Cookie Dough
•Pillsbury Frosting
•Pillsbury BEST Flour
Secondary List (List B)
•Green Giant Vegetables
•Jif Peanut Butter
•Smucker's Jams, Jellies, Preserves or Fruit Spreads
•Crisco Cooking Oil and Crisco Baking Sticks All-Vegetable Shortening
•Eagle Brand sweetened condensed milk
Awards
The 46th Bake-Off Contest will award nearly $1.1 million in cash, prizes and trips.
The Grand Prize Winner will receive $1 million and $10,000 in GE kitchen appliances. The Second Prize Winner will receive $10,000 and $3,000 in GE kitchen appliances. The Third Prize Winner will receive $5,000 and $2,000 in GE kitchen appliances.
The following awards will be presented to finalists from any of the categories who have not already won another prize:
•GE Imagination At Work Award recognizes the finalist who has the most innovative recipe with $5,000 in GE kitchen appliances.
•Jif Peanut Butter Award recognizes the finalist who has the best recipe using at least ¼ cup of Jif Peanut Butter. The winner will receive $5,000.
•Crisco is Cooking Award recognizes the finalist who has the best recipe using at least one tablespoon of Crisco Cooking Oil or at least one tablespoon of Crisco Baking Sticks All-Vegetable Shortening. The winner will receive $5,000.
•Eagle Brand Signature Recipe Award recognizes the finalist who has the best recipe using one 14-ounce can of Eagle Brand Sweetened Condensed Milk. The winner will receive $5,000.
Each of the 100 finalists wins a trip to the Bake-Off Contest in Las Vegas, including airfare; two-night stay at the Aria Resort & Casino; daily event-sponsored meals; a GE countertop appliance (estimated retail value of $200); and $125. The approximate retail value of each finalist package is $1,606. Each finalist is eligible to win only one of the contest awards, in addition to the finalist package.
Contest Details
The Bake-Off Contest is open to amateur cooks, ages 21 or older as of Oct. 31, 2013, who are legal United States residents residing in one of the 50 United States or the District of Columbia at the time of the Contest finals. All entries must be the original recipe of the contestant. The recipes will be judged for 1) taste; 2) appearance; 3) creativity; and 4) consumer appeal. All recipe entries must meet the requirements of the recipe category, and use two or more different eligible products and no more than seven ingredients, not including table salt, ground black pepper and water. Prep time must be 30 minutes or less, not including baking or cooling time. Only entries submitted via the electronic entry form provided on the website during the appropriate recipe category entry period will be accepted. Entrants must also be registered members of Pillsbury.com. The official contest rules are available at BakeOff.com and list the specific eligible products and the amount of each that must be used in a recipe entry.
The Pillsbury Bake-Off Contest began in 1949, and the first $1 million Grand Prize was awarded in 1996. At the 45th Pillsbury Bake-Off Contest, held March 2012 here in Orlando, Fla., Christina Verrelli of Devon, Pa., won the $1 million Grand Prize for her Pumpkin Ravioli with Salted Caramel Whipped Cream recipe.
Pumpkin Ravioli with Salted Caramel Whipped Cream
Pumpkin Ravioli with Salted Caramel Whipped Cream
Makes 12 (2 ravioli each) servings
4 tablespoons LAND O LAKES Butter, melted
2 packages (3 oz each) cream cheese, softened
1/2 cup canned pumpkin
1 LAND O LAKES Egg Yolk
1/2 teaspoon McCormick Pure Vanilla Extract
1/4 cup sugar
5 tablespoons Pillsbury BEST All Purpose Flour
1/2 teaspoon McCormick Pumpkin Pie Spice
1/3 cup Fisher Chef's Naturals Chopped Pecans, finely chopped
2 cans Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1 cup heavy whipping cream
1/8 teaspoon salt
5 tablespoons Hershey's caramel syrup
4 tablespoons McCormick Cinnamon Sugar
1. 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.
2. 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 14×12-inch rectangle. With paring knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3×2 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.
3. Bake 9 to 14 minutes or until golden brown.
4. 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.
5. Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar; turn. Sprinkle with remaining cinnamon sugar.
6. 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.
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