Million-Dollar Pillsbury Bake-Off Winner 2014
Congratulations to Beth Royals of Richmond, the new million-dollar Pillsbury Bake-Off winner! Her winning dish was Peanutty Pie Crust Clusters, a sweet-salty crunchy combination of pie crust bits, vanilla chips, and peanuts.
It happens that I’ve met Beth, because she’s a veteran on the cooking contest circuit. She has competed in the Pillsbury Bake-Off, National Chicken Cooking Contest and other competitions. One of my friends who has also competed in these competitions says she really IS a nice person. Yes, sometimes great things DO happen to good people.
Over the years, the Bake-Off has kept its million-dollar grand prize, but changed its format. has changed. This time, scores were based 55% on the judges, and 45% on online votes.
Every time a winner is announced, people ask, “How can that recipe really be worth a million dollars?” Well, it’s because that recipe, and the publicity surrounding it, will sell sponsor products.
A recipe must have no more than seven ingredients (minus salt, black pepper, water, cooking spray or a dusting of flour to minimize sticking to a pan), take less than 30 minutes to prepare and contain at least two products from Pillsbury and/or its partner brands.
Four finalists competed for the grand prize, which was announced during ABC’s “The Chew.”
In November, 100 finalists won a trip to Nashville to compete in four recipe categories: Simply Sweet Treats, Savory Snacks and Sides, Amazing Doable Dinners and Weekend Breakfast Wows. The dishes were judged equally on taste, appearance, creativity and consumer appeal by a panel of food professionals, including “The Chew” co-host Carla Hall.
The Pillsbury Bake-Off winners in each category were Courtney Sawyer of Bellingham, Washington, with Cuban-Style Sandwich Pockets for Doable Dinners; Jody Walker of Madison, Mississippi, with Creamy Corn-Filled Sweet Peppers for Snacks and Sides; Royals’ Peanutty Pie Crust Clusters for Simply Sweet Treats; and Megan Beimer of Alexandria, Virginia, with Chocolate Doughnut Poppers for Breakfast Wows.
The three runners-up were each awarded $10,000 and $3,000 in GE kitchen appliances.
The contest started in 1949 and began awarding its signature $1 million dollar prize in 1996.
Some of my past Bake-Off blog posts:
No Utah finalists — first time in at least 18 years.
Overheard at the Pillsbury Bake-Off
The 2013 winner with Martha Stewart
Kelsey Nixon at the Pillsbury Bake-Off
Pillsbury Bake-Off finalist wins at the Utah State Fair
Here’s the 2014 winning recipe:
Peanutty Pie Crust Clusters
Ingredients
1 Pillsbury refrigerated pie crust, softened as directed on box
1 bag (12 oz) white vanilla baking chips (2 cups)
1 tablespoon Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
1 tablespoon Jif Creamy Peanut Butter
1 cup salted cocktail peanuts
⅔ cup toffee bits
Instructions
Heat oven to 450°F. Line 2 cookie sheets with wax paper.
Unroll pie crust on work surface. With pizza cutter or knife, cut into 16 rows by 16 rows to make small squares. Arrange squares in single layer on large ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Remove squares from pan to cooling rack. Cool completely, about 5 minutes.
In large microwavable bowl, microwave baking chips, shortening and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Add pie crust squares, peanuts and toffee bits; stir gently until evenly coated. Immediately drop by heaping tablespoonfuls onto lined cookie sheets. (If mixture gets too thick, microwave on High 15 seconds; stir.) Refrigerate about 15 minutes or until set. Store covered.