RecipeGirl: 47th Pillsbury Bake-Off Finalists – Vote for Your Favorite!
Recipes for Entertaining and Every Day
47th Pillsbury Bake-Off Finalists – Vote for Your Favorite! Nov 7th 2014, 17:30, by Lori Lange
On November 3rd, I had the privilege of judging the Pillsbury Bake-Off ® Contest for the 2nd year in a row. This was their 47th year of holding this amazing contest! 100 talented home cooks from across the country competed to win the $1 million grand prize, the largest purse in competitive cooking.
In early 2014, Pillsbury invited amateur cooks to submit original recipes in one of four Contest categories: Amazing Doable Dinners, Simply Sweet Treats, Savory Snacks & Sides or Weekend Breakfast Wows. This year submissions were to include no more than seven ingredients and 20 minutes or less of active prep time. Each Contest, the Bake-Off® Kitchens typically screen and test tens of thousands of entries; the 100 best are selected to compete in the Contest Finals, which this year were held in Nashville, Tennessee. Nashville, y’all! It was my first time in Nashville- loved it!
The host of theBake-Off® Contest this year was the fabulous Carla Hall- former Top Chef finalist and co-host of ABC’s “The Chew.” She is an incredibly energetic and happy person. Carla was the perfect host for this event!
At the event, the 100 finalists each prepared their dishes for judging. A panel of judges (me + 11 more) evaluated all 100 recipes to determine the best recipe in each of the four Contest categories based on taste, appearance, creativity and consumer appeal. I had the pleasure of judging the Amazing Doable Dinner category, along two other food professionals: Jill Melton, VP Editor-In-Chief of Relish Magazine (and author of the blog Jill Cooks Here) and Marge Perry, Food Writer/Teacher/Author (and author of the blogA Sweet and Savory Life). All of the judges tasted and scored in their own categories, and then we all worked together to help choose the winners of the awards.
Here are the winners of the “Special Awards” – prize $5,000 :