Breads, cakes, cookies ... Oh, my!
Creativity was key in this year's Fleishmann's Yeast Best Baking contest at the York Fair. The contest was split into two categorites, one for baked goods and a new dessert pizza category. Each contestant was required to use any type of Fleischmann's Yeast in their entry.
John Pokrivka of Seven Valleys took first place in the baking category with his Fleishmann's Lemon Ginger White Chocolate Spirals. Since he was not there to accept his prize, his wife Shelly, a familiar face at the York Fair's Culinary Corner, accepted on his behalf.
Eyraella Brody took second place in the baking category with her Semolina Rye Bread and Brenda Trowbridge's Pineapple Pastries won her the third-place ribbon. The judges evaluated entries based on flavor, creativity, texture, appearance and ease of preparation.
Deb Walker of East Berlin took the sole prize in the dessert pizza category with her PB Double B Pizza Dessert.
As the sponsor, Fleishmann's used the contest as an opportunity to help end childhood hunger in America. For each entry, Fleischmann's Yeast (ACH Food Companies) contributed $10 to the Share Our Strength No Kid Hungry Campaign.
PB Double B Pizza Dessert
1 cup warm water
1 tablespoon white sugar
2 1/4 teaspoons Fleishmann's Active Dry Yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups flour
1 cup butter
2 cups sugar
1/2 cup cocoa powder
1 teaspoon vanilla
1 1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 8-ounce packages cream cheese
1/2 cup sugar
1/2 cup creamy peanut butter
3 large bananas
1/4 cup coarsely chopped peanuts
Preheat oven to 425 degrees.
For the dough, mix water, sugar and yeast until dissolved. Add olive oil and salt. Stir in flour until well-blended. Let dough rise for 10 minutes. Put dough on a 12-inch pizza pan, using fingers dipped in oil to spread dough out to fit pan. Bake 15-20 minutes. Remove and cool completely.
Reduce oven to 350 degrees
For the brownie, melt butter and add the remaining ingredients. Mix well. Bake for 20-30 minutes in a 9x13 pan. Remove and cool completely and cut into squares.
For the filling, mix cream cheese, sugar and peanut butter with a hand-mixer on medium speed until well-blended. Set aside.
Place pizza crust on a 12-inch board. Spread 1 cup filling on crust. Place brownies on top of the filling. Press brownies down, making sure to cover the entire filling. Spread remaining filling on brownies. Top with sliced bananas. Sprinkle with peanuts and drizzle with chocolate.
Lemon Ginger White Chocolate Spirals
1 1/3 cups warm milk
2 1/2 teaspoons Fleischmann's Rapid Yeast
2 teaspoon sugar
1 1/2 teaspoon salt
1 teaspoon lemon extract
1 tablespoon soft butter
3-31/2 cups unbleached all-purpose flour
1/3 cup white chocolate, grated
1/2 cup sugar
1 teaspoon ground ginger
Lemon-White chocolate filling
1/2 cup softened cream cheese
3/4 cup white chocolate, melted
1 teaspoon lemon zest
Combine all of the ingredients under dough in the order listed mixing and kneading until smooth. It should be smooth and elastic. Place in a lightly greased bowl and cover, let rise for 1 hour or until puffy (almost doubled).
Lightly grease two 9-inch round cake pans.
On a lightly greased surface, roll dough into a 16x12 rectangle. It should roll out easily.
Mix all ingredient lemon-chocolate filling and then spread evenly over dough. Sprinkle with ginger sugar. Starting at the long edge, roll up jelly roll style. Seal the seam. Slice into 16 even slices. Evenly space 8 slices in each pan. Cover and let rise 40-50 minutes.
Bake in a 350 degrees preheated oven for 20-25 minutes until golden. Drizzle buns with melted white chocolate and garnish with pearl or sparkling sugar or as desired. Garnish with lemon slices.
Yields 16 servings.