When Vincy Stringham was trying out recipes to submit to the 46th Pillsbury Bake-Off Contest, she would test them on her husband and two sons who live at their St. George home.
“My husband has two reactions: good and very good,” Stringham said in a telephone interview.
She submitted about two dozen recipes to the Bake-Off, and her recipes for Potato and Ham Mini Frittatas is one of the finalists in the Quick Rise and Shine Breakfasts category.
The nationwide contest requires recipes that have no more than seven ingredients, not including salt, water or pepper, and can be prepared in 30 minutes or less, plus cooking time. Each recipe needed to have at least two ingredients from the provided lists.
This year, too, once the 60 semifinalists in each of the three categories — Amazing Doable Dinners, Simple Sweets and Starters and Quick Rise and Shine Breakfasts — were selected, online voting narrowed each category so there were 100 finalists who would be going to Las Vegas Nov. 10-12 and vying for the $1 million prize.
“One part was based on our cooking skills and the other based on how many people you knew online,” said Stringham, a mother of seven and grandmother of 14.
Stringham split her time when she was a financial adviser between St. George and the Salt Lake area before she and her husband retired to St. George.
“You want to jump for joy,” Stringham said about being named a finalist. “It reminds you of being a kid and it’s your birthday party. It’s that kind of excitement.”
She’s grateful for all of those who voted for her recipe online in the semifinal round.
Stringham, who has been cooking since she was a teenager, has been a member of a couple of baking groups and planned to do a demonstration last weekend at a local cooking class to prepare for the contest that she has been following since the 1990s.
And she always has to make homemade noodles for chicken noodle soup, like her grandmother did.
In her recipe for the frittatas, she figured baking them in a muffin tin would work well for them and started experimenting with ingredients from the two lists.
She’s only been able to find the Green Giant Seasoned Steamers frozen backyard grilled potatoes in Winco foods and stocked up the last time she was in the Salt Lake area visiting children and grandchildren.
And she’s also been asked if all-purpose flour can be substituted for self-rising flour. Since self-rising flour has baking powder and salt in it, it’s not simple substitution, she said. Also, the Asiago cheese on top is the kind that comes in a wedge and won’t be pre-grated in a bag.
But the Asiago cheese gives it a stronger flavor, said Stringham.
POTATO AND HAM MINI FRITTATAS
Prep time: 25 minutes
Total time: 45 minutes
1 bag (11 ounces) Green Giant Seasoned Steamers frozen backyard grilled potatoes
1 cup finely chopped ham
1 jar (4.5 ounce) Green Giant sliced mushrooms, drained, chopped
1 cup milk
¼ cup Pillsbury Best Self-Rising Flour
1 cup finely shredded Asiago cheese
Heat oven to 375°F. Spray 24 regular-size muffin cups with Crisco Original No-Stick Cooking Spray. Microwave frozen potatoes as directed on bag. Cool 3 minutes; coarsely chop.
In medium bowl, mix potatoes, ham, mushrooms, one-quarter teaspoon salt and one-quarter teaspoon pepper. In another medium bowl, beat eggs, milk and flour with electric mixer on medium speed until well blended.
Spoon 2 tablespoons potato mixture into each muffin cup. Divide egg mixture evenly among muffin cups (about 3 tablespoons each). Sprinkle with cheese.
Bake 12 to 17 minutes or until center is set. Cool 2 minutes. Run knife around edge of each frittata to loosen; remove to serving platter.
Nutrition information: serving size: 1 serving; calories 160 (calories from fat 80 g), total fat 9 g, (saturated fat 4 g, trans fat 0 g ), cholesterol 140 mg, sodium 470 mg; total carbohydrate 9 g, dietary fiber 0 g, sugars 2 g, protein 10 g
— Vincy Stringham, St. George, Pillsbury 46th Bake-Off Contest, Rise and Shine Breakfasts
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