Prize-winning recipes to dine for

Story by Valerie Phillips
(Standard-Examiner correspondent)
Mon, Oct 7, 2013
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I realize I’ve mentioned several zucchini recipes in the past few months. But here’s one more zucchini idea, which happened to win the Bisquick Family Favorites Recipe Contest at the Utah State Fair.

Maddie Merrill, of Tooele, won a $100 cash prize for her Parmesan Crusted Zucchini Fries.

Also, Naomi Kress of West Jordan won first place for her Tropical Explosion Pizza in the Dessert Pizza category of the Best Baking Contest at the fair. She scored a $125 cash prize.

The Kress family is practically a dynasty in the State Fair contest circuit. Over the years, family members have won the Governor’s Meatloaf Contest, the Ghirardelli Chocolate Championship, the King Arthur Flour Great Cake Contest, the Great American Spam Contest, and Make It With Malt-O-Meal — to name just a few.

Members of the Merrill family have also won a fair share of State Fair competitions over the years, including the King Arthur Great Cake Contest and Make It With Malt-O-Meal.

For each entry in the Best Baking Contest, the Fleischmann’s Yeast brand contributed $10 to the No Kid Hungry Campaign.

Here are the winning recipes.

Parmesan Crusted Zucchini Fries

1 cup Original Bisquick mix

1 1/2 tablespoons garlic herb seasoning

3/4 cup fresh grated Parmesan cheese

1 egg

1 tablespoon water

2-3 small zucchini, washed and cut into wedges/strips

Preheat oven to 425 degrees F.

Mix Bisquick, garlic seasoning and cheese together in a medium bowl.

In separate bowl, beat egg and water. Dip zucchini in the egg and then coat with Bisquick mixture. Place on greased baking sheet.

Bake for 20 to 25 minutes or until golden brown.

Optional: Can turn halfway through baking time to evenly brown both sides. Serve hot, with ranch or marinara sauce.

Tropical Explosion Pizza

Mango Sauce:

2 large ripe mangos

1 cup sugar

3 tablespoons lemon juice

1/4 cup Instant Clear Jel thickener


1 package Fleischmann’s Rapid Rise Yeast

1/3 cup lukewarm water

1 egg yolk

2 tablespoons powdered milk

2 1/4 cups flour

1/3 teaspoon salt

1/3 cup butter, cold

Cream Cheese Topping:

8-ounce package cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla

Fruit Topping:

Kiwi, sliced

Mandarin oranges, sliced

Pineapple, sliced

Streusel Topping:

1 tablespoon cold butter

2 tablespoons sugar

2 tablespoons flour

1/2 teaspoon cinnamon

1/4 cup coarsely ground milk chocolate chips

For Mango Sauce: Peel and cut mango away from pit. Place in blender with sugar and lemon juice and blend until smooth. Refrigerate.

For Crust: Mix together yeast, water and egg yolk in a small bowl. Add 1/2 cup of the mango sauce, reserving the rest for the topping. In a separate bowl, mix powdered milk, flour and salt. Cut in butter until it resembles coarse meal. Add yeast mixture to make a soft dough. Place in a buttered bowl and cover and refrigerate overnight. Remove dough from refrigerator and let rest for 10 minutes. Roll out into a 10-inch pizza crust on a lightly floured board. Place on a parchment-lined baking sheet. Let dough rise for 15 minutes. Bake at 375 degrees F for 18 to 20 minutes until lightly browned. Let cool completely on a rack.

For Cream Cheese Topping: In a medium bowl beat together cream cheese, powdered sugar and vanilla with a hand mixer until smooth.

For Streusel Topping: Cut together butter, sugar, flour and cinnamon until crumbly. Mix in chocolate. Spread onto baking sheet and bake at 350 degrees F for 5 minutes. Let cool.

To assemble: Top baked pizza crust with cream cheese mixture. Add Instant Clear Gel to reserved mango sauce. Spread over cream cheese layer. Top with cut fruits. Refrigerate. Sprinkle on streusel topping just before serving. Makes 8 servings.


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