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Winning Recipes

Fleischmann’s Yeast "Bake for the Cure" Contest

2009 Grand Prize Winning Recipes

(visit www.breadworld.com for more recipes)

 

 

 

NORTHERN REGION

Aimee Hachigian-Gould

Montana State Fair (MT)
Strawberries and Cream Coffee Cake

Prep time:  35 minutes

Rise time:  30 minutes

Bake time: 45 to 50 minutes

Makes 8 servings

Cake:
  • 2-3/4 cups cake flour 
  • 3/4 cup sugar
  • 3/4 cup butter
  • 1 envelope Fleischmann’s® RapidRise Yeast
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Argo® Baking Powder
  • 1 cup sour cream
  • 1/4 cup water
  • 1 egg
  • 1 teaspoon almond extract
  • 1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
Filling:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract
  • Red food coloring, optional
  • 3/4 cup strawberry jam
  • 1/2 cup sliced almonds

For cake:  Combine flour and sugar.  Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs.  Set aside 1 cup of crumbs.  Stir undissolved yeast, baking soda and baking powder into remaining crumbs.  Combine sour cream and water; heat to very warm (120° to 130°F).  Stir sour cream mixture, egg and extracts into flour mixture.  Spread batter in greased 9 x 3-inch round OR heart shaped springform pan. Set aside while making filling.

For filling:  Combine cream cheese, sugar, egg and extracts; beat until smooth.  Optional: tint to desired shade of pink with red food coloring (about 2 to 3 drops).  Pour onto prepared cake batter.  Top with jam and sprinkle with reserved crumbs and almonds.  Allow to rise in a warm, draft free place for about 30 minutes or until cake almost doubles in height.

Bake in a preheated 350°F oven for 45 to 50 minutes, until golden.  Cool at least 2 hours.  Store cake in refrigerator. 

Recipe Note:  The light texture of this cake depends on cake flour.  Do not substitute all-purpose flour. 

 

CENTRAL REGION

Linda Shellenberger

York Fair (PA)
Heavenly Sweet Almond Rolls

Prep time:  40 minutes

Rise time:  90 minutes

Bake time:  35 minutes

Makes 12 rolls

  • 2 envelopes Fleischmann’s® Active Dry Yeast
  • 1-1/2 cups warm water (100° to 110°F)
  • 5-1/4 to 5-3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/4 cup butter OR margarine, softened
  • 2 eggs
Filling:
  • 1/2 cup crumbled pure almond paste
  • 1/2 cup brown sugar
  • 1/4 cup butter OR margarine, softened
  • 1/4 teaspoon almond extract
Topping:
  • 3 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter OR margarine
Drizzle:
  • 1-1/2 cups powdered sugar
  • 1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
  • 2 to 3 tablespoons milk

Dissolve yeast in water in a large mixer bowl.  Let stand for 2 to 3 minutes.  Add 2 cups flour, sugar, salt, butter and eggs.  Beat 3 minutes, until smooth.  Add enough remaining flour to form a soft dough. 

Turn out onto lightly floured surface and knead 6 to 8 minutes, until smooth and elastic.  Place dough in a greased bowl, turning once to coat.  Cover and let rise in a warm, draft free place until doubled, about 1 hour. 

Mix all filling ingredients in a small bowl. 

Punch dough down.  Roll dough into a 15 x 10-inch rectangle.  Spread filling over dough.  Roll up from long side and cut into 12 equal slices.  Place cut side down in a greased 13 x 9-inch baking pan. 

Cover and let rise until doubled, about 30 minutes. 

Combine topping ingredients and sprinkle evenly over rolls. 

Bake in preheated 350°F oven for 35 minutes or until golden brown.  Cool 15 to 20 minutes. 

For drizzle, combine powdered sugar, vanilla and enough milk to reach desired consistency.  Drizzle over warm rolls.

 

SOUTHERN REGION

Peggy Linberg

L.A. County Fair (CA)
Gorgonzola and Pear Focaccia

Prep time:  20 minutes

Rise time:  30 minutes

Bake time:  35 minutes

Makes 8 servings

Bread:
  • 1-3/4 cups all-purpose flour
  • 1 envelope Fleischmann’s® RapidRise Yeast
  • 1 tablespoon sugar
  • 3/4 teaspoon kosher salt, divided
  • 1 teaspoon Spice Islands® Sweet Basil
  • 1/2 teaspoon Spice Islands Italian Herb Seasoning
  • 1/2 teaspoon Spice Islands Garlic Powder
  • 1/2 teaspoon Spice Islands Lemon Peel
  • 1/4 teaspoon Spice Islands Onion Powder
  • 1 tablespoon Mazola® Extra Virgin Olive Oil
  • 3/4 cup very warm water (120° to 130°F)
Topping:          
  • 1 tablespoon Mazola Extra Virgin Olive Oil
  • 1/2 cup (2 ounces) shredded Italian blend cheese
  • 1/3 cup  crumbled gorgonzola cheese
  • 1/2 cup sliced black olives
  • 1 bosc pear
  • 1/2 cup chopped walnuts

For bread:  Mix flour, undissolved yeast, sugar, 1/2 teaspoon salt and spices in a large bowl.  Add 1 tablespoon olive oil and water.  Stir until well mixed.  Cover and let rise in a warm, draft free place for 30 minutes (will not double in bulk).

Pat dough into a circle with oiled fingers on a greased pizza pan.  Dough should be about 1/2-inch thick.  Poke holes into the dough about 2 inches apart, using fingers or the handle of a wooden spoon. 

For topping:   Drizzle bread with 1 tablespoon olive oil.  Sprinkle evenly with cheeses and olives.  Slice pear into fourths; core.  Cut each fourth into thin slices.  Place pears evenly on the dough and top with walnuts and remaining 1/4 teaspoon kosher salt. 

Bake in preheated 375°F oven for 35 minutes or until golden.  Serve warm.