Think about it, Marjorie Johnson got to be on Leno, and all she did was bake a cake. OK, she might have baked some 6,000 cakes, but haven’t people always told you, you make a great cake? Then what are you waiting for?
Get over to the Fair’s Creative Activities page and download the rule book. Baking and canning contests must be pre-registered by August 7. That gives you a touch over three weeks to decide whether or not to go for the $100 first prize for a Pillsbury Pie entry, a $400 first prize in the Ghirardelli chocolate championship, or the chance to win a trip for two to Waikiki by becoming the Spam champ.
If you want to see what makes a winner, here’s the recipe that ultimately won the baker a $5,000 cash prize in the Pillsbury pie competition:
Salted Caramel-Chocolate-Peanut Butter Pie
Prep Time: 40 min. Total Time: 1 Hr 20 Min.
1 Pillsbury refrigerated pie crust, softened as directed on box
1 bag (14 oz) caramels, unwrapped
1/4 cup milk
1 1/2 cups Spanish peanuts
1 can (14 oz) sweetened condensed milk
1 egg, beaten
1/3 cup peanut butter
8 oz miniature chocolate-covered peanut butter cup candies, unwrapped, chopped
1 bar (1.55 oz) milk chocolate candy, melted
1/4 cup Spanish peanuts
1/4 teaspoon kosher (coarse) salt
- Heat oven to 450 degrees F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
- Meanwhile, in medium microwavable bowl, microwave caramels and milk uncovered on High 1 to 2 minutes or until melted; stir until smooth. Reserve 2 tablespoons melted caramel. Stir 1 1/2 cups peanuts into remaining caramel. Pour caramel mixture into baked pie crust.
- Reduce oven temperature to 350 degrees F. In large bowl, stir condensed milk, egg and peanut butter until smooth. Stir in chopped peanut butter cups. Pour in crust over caramel mixture. Bake 30 to 35 minutes or until filling is set. Refrigerate 1 hour. Drizzle melted candy bar and reserved caramel over top of pie. Sprinkle with 1/4 cup peanuts. Lightly sprinkle kosher salt. Cover and refrigerate any remaining pie. Makes 8 servings.