German Chocolate Ring

Recipes)

(Fleischmann's Yeast Past Grand Prize Winning

Prep time: 40 minutes; Rise time: 50 to 60 minutes; Bake time: 30 to 40 minutes 1 cup semi-sweet chocolate chips, divided 1-1/4 cups flaked coconut, divided 3/4 cup chopped pecans 3 eggs 4 to 4-1/2 cups all-purpose flour 1 envelope Fleischmanns RapidRise Yeast 1/2 cup sugar 1 teaspoon salt 1 cup milk 5 tablespoons butter, divided Mix 3/4 cup chocolate chips, 1 cup coconut, pecans and 1 egg in a medium bowl; set aside. Combine 2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Heat milk and 4 tablespoons butter until very warm (120 to 130F) and add to flour mixture. Beat until smooth; add 2 remaining eggs and beat for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Cover and let rest 10 minutes. Roll dough into an 18 x 10-inch rectangle on a lightly floured surface. Melt remaining 1 tablespoon butter and brush over dough. Spread with reserved chocolate-coconut mixture. Roll up dough jelly roll style, starting from the long side; pinch seam to seal. Place dough seam side down on a greased baking sheet. Form a ring by pinching the ends together. With sharp scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-inch intervals. Separate strips slightly to allow filling to show. Cover and let rise until doubled in bulk, about 50 to 60 minutes. Bake in a preheated 350F oven for 30 to 40 minutes or until golden brown. Sprinkle with remaining 1/4 cup chocolate chips; let stand for 5 minutes. Spread melted chips; sprinkle with remaining 1/4 cup coconut. Carefully remove from pan to a wire rack to cool.

Pesto Swirl Bread

Recipes)

(Fleischmann's Yeast Past Grand Prize Winning

Prep time: 30 minutes; Rise time: 60 minutes Bake time: 30 to 35 minutes. Makes 1 loaf 2-3/4 to 3-1/4 cups bread flour 1 envelope Fleischmanns RapidRise Yeast 1 tablespoon nonfat dry milk 1 tablespoon sugar 1 tablespoon Spice Islands Parsley Flakes 1-1/2 teaspoons salt 1/2 teaspoon Spice Islands Garlic Powder 1-1/4 cups water 1 tablespoon butter OR margarine 1 tablespoon + 1/2 cup prepared pesto sauce Combine 1 cup flour, undissolved yeast, dry milk, sugar, parsley, salt and garlic powder in a large bowl. Heat water and butter until very warm (120 to 130F). Add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 tablespoon pesto sauce and mix well. Stir in enough remaining flour with a spoon to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover dough with towel and let rest on floured surface 10 minutes. Roll dough to 15 x 10-inch rectangle. Spread with 1/2 cup pesto sauce. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 60 minutes. Bake at 375F for 30 to 35 minutes or until done. Remove from pan; let cool on wire racks.

White Chocolate Cherry Bread

Recipes)

(Fleischmann's Yeast Past Grand Prize Winning

Prep time: 30 minutes; Rise time: 55 minutes Bake time: 25 to 30 minutes. Yield: 2 loaves Bread: 1/2 cup maraschino cherries, drained (reserve juice) 3/4 cup plus 2 tablespoons water 1 teaspoon almond extract 2 tablespoons butter OR margarine 2 tablespoons sugar 1 teaspoon salt 3-1/4 cups bread flour 2-1/4 teaspoons Fleischmanns Bread Machine OR 1 envelope Fleischmanns RapidRise Yeast Filling: 1/2 cup chopped white chocolate baking chips 1/3 cup chopped slivered almonds 2 tablespoons sugar 2 tablespoons butter OR margarine, softened 1/4 cup maraschino cherries, cut in half and well drained Glaze: 1/2 cup powdered sugar 2 to 4 teaspoons reserved cherry juice 1 egg slightly beaten Add the bread ingredients in the order given (or the recommended order for your bread machine) to the machine pan. Select Dough/Manual cycle. Do not use delay cycles. After bread machine turns off, remove dough from machine and place on lightly floured surface; cover. Let rest for 10 minutes. Mix white chocolate baking chips, almonds and sugar in a small bowl. Grease a large baking sheet (or 2 baking sheets). Divide dough in half. Roll each half into a 12 x 9- inch rectangle. Spread 1 tablespoon butter over each rectangle. Sprinkle with half the white chocolate mixture and cut cherries. Press into dough. Roll up dough from long side. Pinch loaf to seal bottom and ends. Place on baking sheet(s). Cover and let rise in warm place about 45 minutes or until double. Brush with egg. Bake on center rack of preheated 350F oven for 25 to 30 minutes or until golden brown. Note: if using 2 baking sheets, switch the position of the sheets half way through baking. Transfer loaf to wire rack placed on top of waxed paper. Cool. Mix glaze ingredients until smooth and of desired consistency. Drizzle each loaf with glaze. Recipe tip: A 10-ounce jar of maraschino cherries contains just enough cherries and juice for this recipe!

MAGIC COOKIE BARS 2 cups Ghirardelli Semi-Sweet Chocolate Chips 1/2 cup butter or margarine 1-1/2 cups graham cracker crumbs 1 (14 ounce) can sweetened condensed milk 1-1/3 cup flaked coconut 1 cup chopped nuts Preheat oven to 350 degrees F (325 degrees F for glass dish). In 13 x 9 -inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature. Yields: 24 to 36 bars.

Peanut Butter Bears 1 cup creamy peanut butter 1 cup butter OR margarine, softened 1 cup packed brown sugar 2/3 cup Karo Light OR Dark Corn Syrup 2 eggs 4 cups flour, divided 1 tablespoon Argo Baking Powder 1 teaspoon Spice Islands Ground Saigon Cinnamon 1/4 teaspoon salt Beat peanut butter, butter, brown sugar, corn syrup and eggs in a large bowl at medium speed until smooth. Reduce speed; beat in 2 cups flour, baking powder, cinnamon and salt. With a spoon, stir in remaining 2 cups flour. Divide dough into 2 portions; wrap each in plastic wrap. Chill for 4 hours or overnight. Preheat oven to 325F. Divide each portion of dough into 2 parts; keep portions refrigerated until ready to use. Roll out half of dough on a floured surface to a 1/8-inch thickness. Cut with floured bear cookie cutter. Repeat with remaining 3 portions of dough. Use scraps of dough to make bear faces. Make 1 small ball of dough for muzzle. Form 3 smaller balls of dough and press gently to create eyes and nose. Bake bears on ungreased cookie sheets for 10 minutes or until lightly browned. Remove from cookie sheets; cool completely on wire rack. Decorate as desired using frosting to create paws, ears and bow ties. Prep Time: 35 minutes, Cook Time: 10 minutes, Chill Time: 4+ hours, Yield: 3 dozen bears

Pumpkin Pecan Pie 4 eggs, divided 1 cup canned solid pack pumpkin 1 cup sugar, divided 1/2 teaspoon Spice Islands Ground Saigon Cinnamon 1/4 teaspoon Spice Islands Ground Ginger 1/8 teaspoon Spice Islands Ground Cloves 2/3 cup Karo Light Corn Syrup 2 tablespoons butter, melted 1 teaspoon Spice Islands Pure Vanilla Extract 1 cup coarsely chopped pecans 1 (9-inch) unbaked or frozen deep-dish pie crust Preheat oven to 350F. Combine 2 eggs, pumpkin, 1/3 cup sugar, cinnamon, ginger and cloves in a small bowl. Spread mixture evenly in bottom of pie crust. Beat remaining 2 eggs slightly in a medium bowl. Stir in corn syrup and remaining 2/3 cup sugar, butter and vanilla until blended. Stir in pecans. Carefully spoon over pumpkin mixture. Bake 50 to 60 minutes or until filling is set around edge. Cool completely on wire rack. Prep Time: 10 minutes; Cook Time: 50 to 60 minutes; Yield: 8 servings

King Arthur Flour "Great Cake Contest" -- This towering, luscious, moist cake by Sharon Kurtz of Emmaus, PA, won first place at the Great Allentown Fair. It went on to win the King Arthur Flour Great Cake Contest Grand Prize. Chocolate Mousse Cake with Raspberries Cake 1 3/4 cups (7 1/2 ounces) King Arthur Unbleached All-Purpose Flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 cups (14 ounces) granulated sugar 1 cup (3 ounces) unsweetened cocoa, natural or Dutch-process 1/2 cup (3 1/2 ounces) vegetable oil 1 cup (8 ounces) buttermilk 1 cup (8 ounces) boiling water 2 teaspoons vanilla extract 3 large eggs Chocolate Mousse Filling 1 cup (8 ounces) whipping cream 1 cup (4 ounces) confectioners sugar 1 teaspoons Instant ClearJel 2 tablespoons (1 ounce) butter, at room temperature 1 (8 ounce) package cream cheese, at room temperature 1/2 teaspoon vanilla extract 2/3 cup (4 ounces) semi-sweet chocolate chips, melted 1/2 cup (3 ounces) mini semi-sweet chocolate chips 1 1/2 to 2 pints fresh red raspberries Chocolate Frosting 1/2 cup (3 1/4 ounces) butter-flavored vegetable shortening 1/2 cup (1 stick, 4 ounces) unsalted butter 1/4 teaspoon salt 4 cups (1 pound) confectioners sugar 1/2 cup (1 1/2 ounces) unsweetened cocoa, natural or Dutch-Process 1/4 cup (2 ounces) milk 1 teaspoon vanilla extract

Preheat the oven to 325F. Grease and flour two 8-inch round by 3-inch deep cake pans, or four 8-inch round pans. For the cake: Sift together or whisk the dry ingredients through a strainer into a large mixing bowl. Combine the oil, buttermilk, boiling water and vanilla extract in a medium bowl or large measuring cup. Add to the dry ingredients and mix well. Scrape the sides and bottom of the mixing bowl, then beat in the eggs, one at a time. Mix on medium speed for another 2 minutes or until smooth. Pour the batter into the prepared pans. Bake for 50 minutes for 3-inch deep pans or 28 to 33 minutes for more shallow layers, until the layers just begin to pull away from the edge of the pan, and a toothpick inserted in the center comes out with just a few moist crumbs. Remove from the oven and place on a rack to cool. After the layers are cool, tip them out of the pans. If you baked 2 deep layers, split them in half horizontally to make for layers. For the filling: Beat the whipping cream until soft peaks form. Whisk together 1/4 cup of the confectioners sugar with the Instant ClearJel, and add to the whipped cream. Beat until the cream has stiff peaks; set aside. In a large mixing bowl, cream together the butter, cream cheese, remaining 3/4 cup of confectioners sugar and vanilla. Mix on medium speed for 2 minutes, or until well blended and smooth. Add the melted chocolate to the bowl and mix on medium speed for 1 minute or until light and fluffy. Scrape the mixing bowl, then fold in the mini chocolate chips. You will use the fresh raspberries when you assemble the cake. Refrigerate the filling until youre ready to assemble the cake. For the frosting: In a large bowl, beat together the shortening and butter. Whisk the confectioners sugar and cocoa through a strainer to remove any lumps, and add to the butter alternately with the milk and vanilla. Mix on medium-high speed for 2 minutes or until fluffy. To assemble the cake: Place the first layer on a serving plate (line the edges with strips of waxed or parchment-paper to keep the plate clean); spread it with 1 cup of the mousse filling. Place 1/2 pint of raspberry halves over the filling. Repeat until all the layers are stacked up; place the last layer bottom-side up for a flat surface on top. Frost the top and sides of the cake, decorating with more frosting and fresh raspberries. Yield: 1 very tall cake, 16 to 20 servings.

Pillsbury Pet-Ritz Pie Baking Championship Lemon Meringue Pie Prep Time: 1 Hour Start to Finish: 5 Hours 15 Minutes Crust: 1 Pillsbury Pet-Ritz frozen regular pie crust (from 10-oz package) Filling: 1 1/4 cups sugar 1/3 cup cornstarch 1/2 teaspoon salt 1 1/2 cups cold water 3 egg yolks 2 tablespoons butter or margarine 1 tablespoon grated lemon peel 1/2 cup fresh lemon juice Meringue: 3 egg whites 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla 1/4 cup sugar 1. Heat oven to 400F. Bake pie crust as directed on package for One-Crust Baked Shell. Cool completely. 2. In saucepan, mix 1 1/4 cups sugar, the cornstarch and salt. Gradually stir in cold water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. 3. In bowl, beat egg yolks. Stir 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in butter, lemon peel and lemon juice. Cool slightly, about 15 minutes. Pour into cooled baked shell. 4. Reduce oven temperature to 350F. In bowl with electric mixer, beat egg whites, cream of tartar and vanilla on medium speed 1 minute or until soft peaks form. On high speed, gradually beat in sugar 1 tablespoon at a time until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling; spread to edge of crust to seal well and prevent shrinkage. 5. Bake at 350F 12 to 15 minutes or until light golden brown. Cool completely. Refrigerate until filling is set, about 3 hours. Store in refrigerator. 8 servings 1 Serving: Calories 330 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4.5g); Cholesterol 85mg; Sodium 280mg; Potassium 80mg; Total Carbohydrate 55g (Dietary Fiber 0g); Protein 4g % Daily Value: Vitamin A 4%; Vitamin C 6%; Calcium 0%; Iron 4% Exchanges: 1 Starch, 2 1/2 Other Carbohydrate, 2 Fat Carbohydrate Choices: 3 1/2

Pillsbury Pie Baking Championship Triple-Threat Coconut Cream Pie

Prep Time: 40 Minutes Start to Finish: 3 Hours 45 Minutes

Ingredients 1 box Pillsbury refrigerated pie crusts, softened as directed on box 1 can (13 1/2 oz) coconut milk, shaken well 1/2 cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted 1 cup whole milk 1/2 vanilla bean, split (or 1 teaspoon vanilla) 2/3 cup sugar 1/4 teaspoon salt 5 large egg yolks 1/4 cup cornstarch 1/2 teaspoon coconut extract 2 tablespoons unsalted butter, cut into four pieces Topping 1 1/2 cups heavy whipping cream, well chilled 1 1/2 tablespoons sugar 2 teaspoons dark rum (or 1 teaspoon vanilla) 1/4 cup sweetened shredded or flaked coconut, toasted 1 oz white chocolate, shaved Heat oven to 450F. Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick. Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool. Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar. In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean. Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened. Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight. Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator. 8 servings This Triple Threat Coconut Cream Pie won the "Fan Favorite" Award in the 2010 Pillsbury Refrigerated Pie Crust Championship. The recipe was the Puyallup Fair first place winner, created by Angie Battle of Washington.
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Hearty SPAM Breakfast Skillet 2 cups frozen diced or shredded potatoes 1/2 cup chopped onion 1/2 cup chopped bell pepper 2 teaspoons vegetable oil 1 (12 ounce) can SPAM Classic, cut into julienne strips 4 eggs 1/4 teaspoon dried basil leaves 1/8 teaspoon salt 1/8 teaspoon pepper 6 drops hot pepper sauce 1/4 cup shredded Cheddar cheese In large nonstick skillet, cook potatoes, onion and peppers in oil over medium-high heat, stirring constantly, 5 minutes. Add SPAM Classic; cook and stir 5 minutes. In small bowl, combine eggs, basil, salt, black pepper and hot sauce; blend well. Pour over mixture in skillet; cover. Cook over medium-low heat 8 to 12 minutes or until set. Sprinkle with cheese. Makes 6 servings.

Tone's 2011 Best Cinnamon Roll Contest at the Iowa State Fair: To get started, try last years winning recipe for Sweet Dough Caramel Cinnamon Rolls, then create your own!
Sweet Dough Caramel Cinnamon Rolls Prep Time: 1 hour Rise Time: about 2-1/2 hours Bake Time: 20 to 25 minutes Yields: 8 large rolls Rolls: 1-1/2 cups warm water (100 to 110F) 1 envelope Fleischmanns Active Dry Yeast 1/3 cup nonfat dry milk 1/2 cup butter OR margarine, softened 1/2 cup sugar 1 teaspoon salt 1/2 teaspoon Tones Imitation Vanilla Clear Flavor 1 egg, beaten 5 to 5-3/4 cups bread flour Caramel Pecan Mixture: 1/2 cup butter OR margarine 1 cup brown sugar 1/4 cup Karo Light Corn Syrup 3 tablespoons heavy cream 1 to 1-1/2 cups chopped pecans, toasted* Cinnamon Filling: 1/4 cup butter OR margarine, softened 1/3 cup sugar 2 teaspoons Tones Ground Cinnamon

For Rolls: Dissolve yeast in warm water, in a large mixing bowl; let rest 2 to 3 minutes. Add dry milk, butter, sugar, salt, vanilla and egg; mix well. Gradually add in enough flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place, about 1 to 1-1/2 hours, until doubled in bulk. While dough is rising, make Caramel Pecan Mixture: Combine butter, brown sugar, corn syrup, and cream in a small, heavy saucepan over medium heat. Bring to a boil, reduce heat and boil for 3 minutes, stirring constantly. Remove from heat and pour an equal amount of hot syrup into two 8 x 8-inch greased pans. Sprinkle toasted pecans on top of syrup. Set aside. Punch dough down. Roll out onto a lightly floured surface with a rolling pin to a 16 x 12-inch rectangle. To apply Cinnamon Filling, spread 1/4 cup butter over surface. Combine sugar and cinnamon in a small bowl; sprinkle evenly over dough. Roll up jellyroll style. Slice into 8 rolls. Place 4 rolls, cut side down, in each of the 2 pans, on top of Caramel Pecan Mixture. Cover and let rolls rise in a warm, draft-free place until doubled in size, about 1 hour. Bake in a preheated 350F oven for 20 to 25 minutes, until golden. Remove from oven and let stand 5 minutes. Invert rolls on to serving plate or parchment paper. *To toast pecans, spread on a shallow baking sheet and bake in 350F oven for 7 to 8 minutes, stirring once. Remove from oven. Janice Nostrom of Humboldt: Overall Champion Tones Cinnamon Roll Contest Iowa State Fair 2010