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Minnesota's Bake-Off recipes

  • Blog Post by: Rick Nelson
  • November 13, 2013 - 3:08 PM

Minnesota did not send the largest number of competitors to the 46th Pillsbury Bake-Off, held earlier this week in Las Vegas. That distinction is held by two states -- Texas and Pennsylvania, with 10 cooks each.

Among the Bake-Off's 100 finalists were four Minnesotans (the million-dollar winner was Glori Spriggs of Henderson, Nev., for her Loaded Potato Pinwheels). Here are their recipes:

ON THE GO BREAKFAST COOKIES

Makes about 2 dozen cookies.

Note: From Beverly Batty of Forest Lake.

1 package Pillsbury Big Deluxe refrigerated oatmeal raisin cookies

1/2 c. Pillsbury Creamy Supreme Coconut Pecan Frosting

1/2 c. quick-cooking or old-fashioned oats

1/4 c. flaxseed

1 c. walnuts, coarsely chopped '

2 tbsp. sweetened dried cranberries

1/2 c. unsweetened shredded coconut

Directions

Preheat oven to 350 degrees and line baking sheets with parchment paper.

Let cookie dough stand at room temperature for 10 minutes. In a bowl of an electric mixer on medium speed, combine cookie dough, frosting, oats, flaxseed, walnuts, cranberries and coconut and mix until thoroughly combined.Drop dough by rounded tablespoonfuls 2 inches apart on prepared cookie sheets. Bake until edges are light golden brown, about 12 to 16 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely. 

MINI ITALIAN SHEPHERD'S PIES

Makes 36 appetizers.

Note: From Sonya Goergen of Moorhead.

1 box (9 oz) Green Giant® frozen chopped spinach, divided

1 lb, extra lean (at least 90%) ground beef

1/2 c. finely chopped onion

1 c. marinara sauce

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 package (24 oz) refrigerated mashed potatoes (about 2 1/2 c.)

2/3 c. grated Parmesan cheese

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

Directions

Preheat oven to 400 degrees. Spray 36 mini-muffin cups with non-stick cooking spray. In a microwave oven, cook frozen spinach to thaw, about 3 to 4 minutes. Remove from oven and squeeze spinach dry with paper towels. In a medium skillet over medium-high heat, brown ground beef, breaking up large pieces, until meat is no longer pink, about 4 to 5 minutes. Stir in onion and cook 3 to 4 minutes until tender. Drain pan of oil. Stir in marinara sauce and half of the spinach.

Meanwhile, unroll pie crusts. Using 2 1/4-inch round cookie cutter, cut 18 rounds from each crust, rerolling dough if necessary. Press each round in bottom and up side of muffin cups. Spoon rounded tablespoon meat mixture in each cup.

In a microwave oven, cook mashed potatoes as directed on package, about 2 to 3 minutes. In a medium bowl, mix potatoes, remaining spinach, cheese, salt and pepper until well blended. Top each cup with a rounded tablespoon of potato mixture. Bake until potatoes are golden brown, 20 to 25 minutes. Remove from oven and cool 2 minutes. Run a knife around edge of cups to loosen pies. Serve warm.

SEEDS AND CHOCOLATE PASTRY WEDGES

Serves 12.

Note: From Vicki Mager of Bloomington.

1 Pillsbury refrigerated pie crust, at room temperature 

2 1/4 tsp. sugar

3/4 tsp. ground cinnamon

1/3 c. dried currants

1/4 c. roasted unsalted sunflower nuts

1/4 c. roasted salted hulled pumpkin seeds (pepitas)

1/4 c. Jif Chocolate Flavored Hazelnut Spread

Directions

Preheat oven to 400 degrees. Unroll pie crust on an ungreased baking sheet. Pinch outside edge of crust to form a 1/4-inch rim. Prick dough several times with fork. In small bowl, mix sugar and cinnamon and sprinkle evenly over crust. In medium bowl, mix currants, sunflowers nuts and pumpkin seeds. Sprinkle mixture over crust. Press mixture firmly into crust. Cover loosely with aluminum foil and bake for 10 minutes. Remove aluminum foil and bake until edges are light golden brown, about 3 to 6 minutes longer. Remove from oven and immediately cut into 12 wedges. Do not separate wedges. Spoon chocolate hazelnut spread into decorating bag or 1-quart resealable food storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle spread over seeds. Cool completely.

ORANGE CARDAMOM BLUEBERRY CROSTATA

Serves 6.

Note: From Cathy Wiechert of Mound.

1 Pillsbury refrigerated pie crust, at room temperature 

1/2 c. Smucker's Orchard's Finest Pacific Grove Orange Marmalade Medley

2 tbsp. flour 

1/4 tsp. ground cardamom

2 c. fresh blueberries

1 egg yolk

1 to 2 tbsp. coarse white sparkling sugar

Directions

Preheat oven to 425 degrees and line a 15x-10-inch baking pan with sides with parchment paper. Unroll pie crust in prepared pan. In medium bowl, mix preserves, flour and cardamom. Carefully fold in blueberries. Spoon mixture over crust to within 2 inches of edge. Fold edge of crust over filling, pleating crust as necessary. In small bowl, beat egg yolk with two teaspoons water. Lightly brush crust edge with egg mixture; sprinkle with sugar. Bake until crust is golden brown and filling is bubbly, 17 to 23 minutes. Remove from oven and cool at least 30 minutes before serving.

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