Recipes from the Pillsbury Bake-Off
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Brett Youmans' Heavenly Hazelnut Torte with Mascarpone Cream
Prep Time: 30 Min
Total Time: 1 Hr 50 Min
Makes: 8 servings
Ingredients:
1 roll Pillsbury® refrigerated sugar cookie dough
1 container (8 oz) mascarpone cheese
2/3 cup Jif® Chocolate Flavored Hazelnut Spread
3/4 cup coarsely chopped toasted hazelnuts
1/2 cup semisweet chocolate chips
1/2 cup heavy whipping cream
2 tablespoons granulated white or vanilla sugar
Instructions:
1. Heat oven to 350°F. Let cookie dough and mascarpone cheese stand at room temperature for 10 minutes to soften. In medium bowl, break up cookie dough. Add 2 tablespoons of the mascarpone cheese, 1/3 cup of the chocolate hazelnut spread and 1/2 cup of the hazelnuts. Mix with wooden spoon until well blended.
2. Press 1/2 of the dough mixture in bottom of ungreased 9-inch springform pan. In small microwavable bowl, microwave remaining 1/3 cup chocolate hazelnut spread on High 10 seconds; stir until spreading consistency. Spread over dough to within 1/4-inch of edge; sprinkle chocolate chips over chocolate hazelnut spread. Place remaining dough between layers of waxed paper. Press into 9-inch round. Peel off one layer of paper. Place dough side down over chocolate chips. Remove waxed paper; press edges to seal. Gently tap pan on counter to settle. Sprinkle with remaining 1/4 cup nuts; lightly press into dough.
3. Wrap outside bottom and side of springform pan with foil to prevent leaking. Bake 30 to 40 minutes or until puffed and edges are set (center will jiggle slightly). Cool on cooling rack 30 to 40 minutes or until center is set but still warm. Remove side of pan.
4. Meanwhile, in medium bowl, beat whipping cream and sugar with electric mixer on medium speed until soft peaks form. Beat in remaining mascarpone cheese with electric mixer on low speed until combined. Refrigerate.
5. Serve wedges of warm torte with mascarpone cream.
Christine Wilson's Lime in the Coconut Cookie Fudge
Prep Time: 20 Min
Total Time: 2 Hr 30 Min
Makes: 24 servings
Ingredients:
1 roll Pillsbury® refrigerated sugar cookie dough
1 1/2 cups sweetened flaked coconut
1 1/2 teaspoons grated lime peel
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
1/4 cup butter
1 bag (12 oz) white vanilla baking chips
3/4 teaspoon vanilla
Instructions:
1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
2. Meanwhile, spread 1/2 cup of the coconut in ungreased shallow pan. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Cool 5 minutes. In small bowl, mix toasted coconut and lime zest until well blended; set aside.
3. Break up cookie dough and press in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
4. In 1-quart saucepan, cook sweetened condensed milk and butter over medium heat, stirring constantly, until butter is melted and ingredients are thoroughly heated. DO NOT BOIL. Remove from heat; stir in white baking chips until melted. Stir in remaining 1 cup coconut and the vanilla.
5. Pour coconut mixture over cookie crust, spreading evenly. Sprinkle with coconut lime mixture; press in lightly. Cool 15 minutes. Refrigerate 1 hour or until topping is firm.
Julie Paolella's PB&J Breakfast Danish
Prep Time: 30 Min
Total Time: 1 Hr 15 Min
Makes: 8 servings
Ingredients:
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1/4 cup Jif® Creamy Peanut Butter
1 teaspoon vanilla
1 egg, separated
1 can Pillsbury® Grands!® Flaky Layers refrigerated Butter Tastin'® biscuits
1/3 cup Smucker’s® Seedless Strawberry Jam
Instructions:
1. Heat oven to 350°F. Line 15x10-inch pan with sides with parchment paper.
2. In medium bowl, beat cream cheese, sugar, peanut butter, vanilla and egg yolk with electric mixer on medium speed 1 minute or until fluffy, scraping sides of bowl if necessary; set aside.
3. Arrange biscuits in 2 rows of 4 biscuits in center of pan, with sides of biscuits just touching. Press or roll biscuits to 14x9-inch rectangle. Spread cream cheese mixture over dough to within 1/2 inch of edges. Using parchment paper, bring long sides of dough over filling, overlapping slightly in center. With fork, lightly beat egg white; brush over top and sides of dough.
4. Bake 25 to 35 minutes or until golden brown. Cool 10 minutes. Spoon and spread jam down center of pastry. Carefully remove to serving plate. Serve warm.
Lynn Connors' Whole Wheat Quinoa Pancakes
Prep Time: 25 Min
Total Time: 50 Min
Makes: 9 servings (2 pancakes each)
Ingredients:
1 cup uncooked quinoa, rinsed, well drained
1 cup Pillsbury BEST® Whole Wheat Flour
2 teaspoons baking powder
1 can (14 oz) Eagle Brand® Fat Free Sweetened Condensed Milk
1 egg
1 jar (12 oz) Smucker's® Orchard's Finest® Northwest Triple Berry Preserves
Instructions:
1. Cook quinoa as directed on package; cool 10 minutes. Spray nonstick electric griddle with Crisco® Original No-Stick Cooking Spray; heat to 350°F.
2. Meanwhile, in large bowl, mix all remaining ingredients except preserves until well blended. Stir in quinoa. For each pancake, spoon and spread about 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly and dry around edges. Turn; cook other side 2 to 3 minutes or until golden brown.
3. Meanwhile, in 1 1/2-quart saucepan, cook preserves over medium heat until warm. Top pancakes with warm preserves.
Nadine Clark's Chicken Caprese Focaccia
Prep Time: 20 Min
Total Time: 40 Min
Makes: 4 servings
Ingredients:
1 can Pillsbury® refrigerated crusty French loaf
1 container (16 oz) marinated fresh mozzarella ciliegine cheese (cherry-size balls), drained, marinade reserved
4 boneless skinless chicken breasts (4 oz each)
1 package (8 oz) grape tomatoes, cut in half
1/4 cup fresh basil leaves, torn
3 tablespoons Crisco® 100% Extra Virgin Olive Oil
1/4 cup balsamic vinegar glaze
Instructions:
1. Heat oven to 350°F. Cut loaf of dough crosswise into 4 pieces; place on ungreased 15x10-inch pan with sides. Press each piece into 5x4-inch oval; make indentations with handle of wooden spoon. Brush 1 tablespoon of the reserved mozzarella marinade on each oval. Lightly sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake 18 to 22 minutes or until golden brown.
2. Meanwhile, in 12-inch nonstick skillet, heat 2 tablespoons of the remaining mozzarella marinade. Sprinkle chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook chicken in marinade over medium-high heat 15 to 20 minutes, turning once, until chicken is no longer pink in center and thermometer inserted in center reads 165°F. Remove from skillet; cut diagonally into 1/2-inch slices.
3. In each of 4 shallow bowls, place 1 focaccia. Top with chicken, tomatoes, mozzarella and basil. Drizzle each with olive oil and balsamic glaze. Sprinkle with salt and pepper; garnish with basil sprigs, if desired.
Kristen Abbott's Boston Cream French Toast
Prep Time: 20 Min
Total Time: 1 Hr 25 Min
Makes: 10 servings
Ingredients:
1 can Pillsbury® refrigerated crusty French loaf
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
1 1/4 cups whipping cream
2 egg yolks
2 teaspoons vanilla
3/4 cup Jif® Chocolate Flavored Hazelnut Spread
Instructions:
1. Heat oven to 350°F. Bake crusty French loaf as directed on can. Cool 10 minutes.
2. Meanwhile, spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray. In large bowl, beat sweetened condensed milk, 1 cup of the cream, the egg yolks and vanilla with wire whisk until well blended. Pour half of mixture into pan.
3. Trim ends of bread; cut into 20 (about 3/4-inch) slices. Place slices over egg mixture. Pour remaining egg mixture over bread slices. Bake 30 to 33 minutes or until light golden brown.
4. In medium microwavable bowl, microwave remaining 1/4 cup cream on High 20 to 30 seconds or until hot. Stir in hazelnut spread until smooth.
5. For each serving, with spatula, remove 1 piece French toast and place custard side up on serving plate. Top with another piece of French toast, custard side down, forming a sandwich with custard in the center. Drizzle each serving with 1 tablespoon chocolate hazelnut sauce.
Glori Spriggs' Loaded Potato Pinwheels
Prep Time: 20 Min
Total Time: 45 Min
Makes: 28 servings
Ingredients:
1 bag (11.8 oz) Green Giant® Steamers™ frozen backyard grilled potatoes
1 1/4 cups finely shredded sharp Cheddar cheese (5 oz)
1/2 cup cooked real bacon bits (from a jar or package)
3 tablespoons milk
1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet or 1 can (8-oz) Pillsbury® refrigerated crescent dinner rolls
1/3 cup sour cream
2 tablespoons finely chopped green onion tops (3 medium)
Instructions:
1. Heat oven 350°F. Spray 2 large cookie sheets with Crisco® Original No-Stick Cooking Spray. Microwave frozen potatoes 3 to 4 minutes to thaw. In medium bowl, with fork, mash potatoes leaving some small pieces. Stir in cheese, 1/3 cup of the bacon bits and the milk until well blended.
2. If using crescent dough sheet, unroll dough on cutting board; press into 14x8-inch rectangle. If using crescent rolls, unroll dough on cutting board, press into 14x8-inch rectangle, firmly pressing perforations to seal. Cut into 2 rectangles, 14x4-inches each. Spread half of the potato mixture on one rectangle to within 1/4-inch of long edges. Starting at one long side, tightly roll up dough; pinch seams to seal. Using serrated knife, cut roll into 14 slices. Place slices, cut side up, on cookie sheets. Repeat with remaining dough and filling.
3. Bake 17 to 21 minutes or until golden brown. Immediately, remove from cookie sheets to serving plate. Top each pinwheel with sour cream, remaining bacon bits and the green onions. Serve warm.
