Sweets, Chocolate and Californians Dominate 34th Pillsbury Bake-Off : Contest: Petaluma tax accountant takes top prize in Pillsbury Bake-Off.

They loved Willard. And why not? Willard Scott, NBC’s ebullient weatherman was the man of the hour early Tuesday for the 99 finalists in the 34th Pillsbury Bake-Off held Monday at the Pointe on South Mountain resort in Phoenix. Willard was the man handing out the prize money.

Sweets and chocolate dominated among the winners. And California cooks dominated also, taking six of the 24 prizes awarded, including the grand prize of $40,000, two of the $10,000 category prizes and three of the $2,000 prizes.

Linda Rahman, a Petaluma tax accountant, took the top prize money for an elegant, yet simple, Blueberry-Poppy Seed Brunch Cake, which was not too sweet and was loaded with blueberries and poppy seeds.

Nancy Woodside of Sonora, a three-time finalist in the contest, won $10,000 in the Canned Vegetable and Mashed Potato Flake category for an unusual Chocolate Fudge Snack Cake made with potato flakes. It’s a rich, moist brownie-like cake that is topped with a sprinkling of walnuts.

And Paula Cassidy of Berkeley won $10,000 in the Refrigerated Pie Crust category for a rich, totally decadent Fudge Crostata With Raspberry Sauce.

Other $10,000 prize winners were Sharon Richardson of Dallas who won the Crescent, Biscuit and Pizza Crust category with country french apple crescent casserole, an apple dumpling-like dessert ideal for a brunch or light supper.

Christine Vidra of Maumee, Ohio, won the Cake and Brownie division with a chocolate mousse fantasy torte that combined a brownie mix with several different kinds of chocolate as well as coffee granules. It is a chocolate lover’s delight.

Scott Wolf, 21, from Salem, Ore., and one of 12 men finalists, won the $10,000 prize in the Frozen Vegetable category for a non-chocolatey, non-sweet chicken dish called garden rice-stuffed chicken breasts. His sister, 20, Debra Wolf, also a finalist this year, won $2,000 in the Refrigerated Crescent Dinner Roll category. Debra, who won $15,000 at the 1986 Bake-Off was returning as a contestant for the third time.

Californians who won $2,000 this year were Ellen Nishimura, a medical technologist from Fair Oaks, who entered a trendy Mediterranean Corn Salad in the Canned Vegetable and Mashed Potato Flake category.

Mary Lou Cook of Fallbrook won $2,000 in the same division for a quick and easy soup, Creamy Chicken-Vegetable Chowder.

Janice Weinrick of La Mesa, who was persuaded to enter the contest by a friend, Arlene Schlotter of El Cajon, won $2,000 in the Cake and Brownie Mix division for an original version of a Costa Rican Cream Cake. Schlotter also attended this year’s contest as a finalist, but placed out of the money.

BLUEBERRY-POPPY SEED BRUNCH CAKE

Grand Prize Winner,

Flour Category, $40,000,

Linda Rahman, Petaluma,

Calif.

2/3 cup sugar

1/2 cup butter or margarine, softened

2 teaspoons grated lemon zest

1 egg

1 1/2 cups flour

2 tablespoons poppy seeds

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sour cream

Filling

Glaze

Beat sugar and butter together until light and fluffy. Add lemon zest and egg. Beat 2 minutes at medium speed of electric mixer.

Combine flour, poppy seeds, baking soda and salt in medium bowl. Add butter mixture alternately with sour cream.

Spread batter over bottom and 1 inch up sides of greased and floured 9- or 10-inch springform pan, making sure batter on sides is 1/4 inch thick.

Spoon Filling over batter. Bake at 350 degrees 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.

Drizzle Glaze over top of warm cake. Serve warm or cool. Makes 8 servings.

Filling

2 cups fresh or frozen blueberries

1/3 cup sugar

2 teaspoons flour

1/4 teaspoon ground nutmeg

If blueberries are frozen, thaw and drain on paper towels. Combine blueberries, sugar, flour and nutmeg in medium bowl.

Glaze

1/3 cup powdered sugar

1 to 2 teaspoons milk

Combine sugar and enough milk in small bowl until glaze is of desired drizzling consistency. Blend until smooth.

FUDGE CROSTATA WITH RASPBERRY

SAUCE

Refrigerated Pie Crust

Category, $10,000,

Paula Cassidy,

Berkeley, Calif.

1 (15-ounce) package refrigerated pie crusts

1 teaspoon flour

1 (6-ounce) package semisweet chocolate pieces

1/2 cup butter or margarine

2/3 cup sugar

1 cup ground almonds

1 egg

1 egg, separated

Sweetened whipped cream, optional

Chocolate curls, optional

Whole raspberries, optional

Raspberry Sauce

Prepare pie crust according to package directions for 2-crust pie using 10-inch tart pan with removable bottom or 9-inch pie pan and flour. Place 1 prepared crust in pan. Press in bottom and up sides of pan. Trim edges if necessary. Set aside. Reserve remaining crust.

Melt chocolate pieces and 2 tablespoons butter in small saucepan over low heat, stirring constantly until smooth. Beat remaining 6 tablespoons butter with sugar in medium bowl until light and fluffy.

Add almonds, egg, egg yolk and melted chocolate. Blend well. Spread mixture evenly over bottom of pie crust-lined pan.

To make lattice top, cut reserved crust into 1/2-inch wide strips. Arrange strips in lattice design over chocolate mixture. Trim and seal edges.

Beat egg white in small bowl until foamy. Gently brush over lattice. Bake at 425 degrees 10 minutes.

Reduce heat to 350 degrees and bake additional 30 to 35 minutes or until crust is golden brown. Cover edge of pie crust with strip of foil last 10 minutes of baking if necessary to avoid excessive browning. Remove from oven and cool completely.

Garnish pie with sweetened whipped cream, chocolate curls and whole raspberries. Serve with Raspberry Sauce. Makes 10 to 12 servings.

Raspberry Sauce

1 (12-ounce) package frozen raspberries without syrup, thawed

3/4 cup sugar

1 teaspoon lemon juice

Process raspberries in blender container or food processor at highest speed until smooth. Press through large strainer to remove seeds. Discard seeds.

Combine raspberry puree, sugar and lemon juice in small saucepan, blending well. Bring mixture to boil over medium-low heat. Boil 3 minutes, stirring constantly. Cool.

CHOCOLATE FUDGE SNACK CAKE

Canned Vegetable and

Mashed Potato Flake

Category, $10,000,

Nancy Woodside,

Sonora, Calif.

1/2 cup butter or margarine

1 (11.75-ounce) jar hot fudge ice cream topping

1 1/2 cups flour

1 1/2 cups sugar

1 cup mashed instant potato flakes

1 teaspoon baking soda

3/4 cup buttermilk

1 teaspoon vanilla

2 eggs

1 cup finely chopped walnuts

1 (6-ounce) package semisweet chocolate pieces

Glaze

2 tablespoons chopped walnuts

Melt butter and fudge topping in small saucepan over low heat, stirring constantly until smooth. Combine flour, sugar, potato flakes, baking soda, buttermilk, vanilla and eggs in large bowl. Beat well at low speed of electric mixer until well blended.

Add fudge mixture. Beat 2 minutes at medium speed. By hand, stir in 1 cup finely chopped walnuts and chocolate pieces.

Pour batter into greased and floured 13x9-inch pan. Bake at 350 degrees 40 to 45 minutes or until wood pick inserted in center comes out clean.

Remove cake from oven and pour warm Glaze over top, spreading to cover. Sprinkle with 2 tablespoons chopped walnuts. Serve warm or cool. Makes 16 servings.

Note: As substitute for buttermilk in cake and Glaze, use 2 3/4 teaspoons vinegar or lemon juice plus milk to make 1 cup. Allow to stand 5 minutes. Use 3/4 cup for cake and 1/4 cup for Glaze.

Glaze

1/2 cup sugar

1/4 cup buttermilk

1/4 cup butter or margarine

1 1/2 teaspoons light corn syrup or water

1/4 teaspoon baking soda

1/2 teaspoon vanilla

Combine sugar, buttermilk, butter, corn syrup and baking soda in small saucepan. Bring to boil over medium heat. Reduce heat and simmer 5 minutes or until light golden brown, stirring constantly. Remove from heat and stir in vanilla.

CREAMY CHICKEN-VEGETABLE CHOWDER

Canned Vegetable and

Mashed Potato Flake

Category, $2,000,

Mary Lou Cook,

Fallbrook, Calif.

1 1/2 cups milk or half and half

1 cup chicken broth

1 (10 3/4-ounce) can condensed cream of potato soup

1 (10 3/4-ounce) can condensed cream of chicken soup

2 cups cubed cooked chicken or turkey

1/3 cup chopped green onions

1 (11-ounce) can whole kernel corn with sweet peppers, undrained

1 (4.5-ounce) jar sliced mushrooms, undrained

1 (4-ounce) can chopped green chiles, drained

1 1/2 cups shredded Cheddar cheese

Crescents

Combine milk, chicken broth, cream of potato and cream of chicken soups in 4-quart saucepan or Dutch oven. Blend well.

Add chicken, green onions, corn, mushrooms and chiles. Mix well. Cook over medium heat 5 to 8 minutes or until thoroughly heated, stirring occasionally.

Remove from heat. Add cheese. Stir until melted. Serve with Crescents. Makes 6 servings.

Crescents

1 (8-ounce) can refrigerated crescent dinner rolls

1/4 cup crushed nacho-flavored tortilla chips

Shape crescent dough as directed on package. Press top of each roll in crushed chips. Place on ungreased baking sheet.

Bake at 375 degrees 11 to 13 minutes or until golden brown.

MEDITERRANEAN CORN SALAD

Canned Vegetable and

Mashed Potato Flake

Category, $2,000,

Ellen Nishimura,

Fair Oaks, Calif.

1 (15-ounce) can whole kernel corn

1/2 pound mozzarella cheese, cut into 1/4-inch cubes

1 (2 1/4-ounce) can sliced black olives, drained

1 large tomato, seeded and cut into 1/2-inch pieces

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley

Dressing

Salt, pepper

Spinach leaves, optional

Toasted pine nuts, optional

Combine corn, cheese, olives, tomato, basil and parsley in large bowl. Pour over Dressing and toss gently. Add salt and pepper to taste. Refrigerate 1 to 2 hours to blend flavors.

Serve salad on spinach-lined plates. Sprinkle each serving with pine nuts. Makes 8 servings.

Note: To toast pine nuts, spread evenly in shallow pan. Bake at 375 degrees 3 to 5 minutes or until light golden brown, stirring occasionally.

Dressing

1/4 cup olive oil

3 tablespoons cider vinegar

1 teaspoon grated lemon zest

1 large clove garlic, minced

Salt, pepper

Using wire whisk, blend olive oil, vinegar, lemon zest and garlic in small bowl.

COSTA RICAN CREAM CAKE

Cake and Brownies Mix

Category, $2,000,

Janice Weinrick, La Mesa, Calif.

1 (18.5-ounce) package pudding-included yellow cake mix

1 cup water

1/3 cup oil

3 eggs

Sauce

1 cup whipping cream

1/3 cup toasted coconut

1/3 cup chopped macadamia nuts

Combine cake mix, water, oil and eggs in large bowl. Beat at low speed of electric mixer until moistened. Beat at high speed 2 minutes.

Pour batter into greased 13x9-inch baking dish. Bake at 350 degrees 25 to 35 minutes or until wood pick inserted in center comes out clean.

Remove cake from oven and cool 5 minutes. Using long-tined fork, pierce hot cake in pan every 1 to 2 inches. Slowly pour Sauce over cake. Refrigerate cake at least 3 hours to chill. (Cake will absorb most of Sauce.)

Beat whipping cream until stiff. Spread over chilled cake. Sprinkle with coconut and macadamia nuts. Makes 15 servings.

Note: To toast coconut, spread on baking sheet and bake at 350 degrees 7 to 8 minutes or until light golden brown, stirring occasionally. Or, spread in thin layer in microwave-safe pie plate. Microwave on LOW (10% power) 4 1/2 to 8 minutes or until light golden brown, tossing with fork after each minute.

Sauce

1 cup whipping cream

1/3 cup rum or 1 teaspoon rum extract

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk

Combine whipping cream, rum, condensed and evaporated milks in large bowl. Blend well.