- 6 weeks ago
The Great American Recipe (2022) Season 4 Episode 3- The Bakes are High
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00:00Tonight on The Great American Recipe.
00:02You could say the steaks will be rising.
00:05That's right.
00:06It's baking week.
00:08Baking is kind of big in the Philippines,
00:10but I'm not a baker.
00:11Man.
00:12I baked a bread once in my life,
00:14and it did not come out very well.
00:16Leaving my babies in a box of heat,
00:18I don't know what's going to happen.
00:20They're beautiful.
00:22Golden brown and beautiful, just like me.
00:24Can't wait to dig in right now.
00:26I don't know which one to start with.
00:27Welcome back to The Great American Recipe.
00:40All right, cooks, let's make this one for the books.
00:43I am so happy that I didn't get eliminated.
00:45Thank you, Bri.
00:46Thank you, Carlos.
00:47Here, guys.
00:48Here, guys.
00:50This is a different me coming in.
00:52This week, I need to own the kitchen.
00:54The small details matter a lot in this competition.
00:57So you're ready for another day of wow, Kobe?
01:00Ready or not, it's here.
01:01I was top twice last week.
01:04Kobe.
01:05That was one of the best jambalaya I've ever had.
01:09Kobe.
01:10Whoo!
01:11Yes.
01:13Your seafood gumbo had incredible depth of flavor.
01:17I'm feeling really excited.
01:18Good morning.
01:19How are you?
01:20Hi, everyone.
01:22Good luck today, bud.
01:23Good luck, buddy.
01:23You got it, bud.
01:24Welcome back to The Great American Recipe.
01:29As always, please join me in saying hello to our judges.
01:32Tim Hollingsworth.
01:34Good morning, everyone.
01:35Francis Lamb.
01:36Hey, everyone.
01:37And Tiffany Derry.
01:38Good morning, y'all.
01:39Good morning.
01:40Hi.
01:41Last week, you made beautiful dishes to be shared during life's important moments.
01:47This week, you could say the stakes will be rising.
01:52That's right.
01:53It's baking week.
01:54Yeah.
01:55Who doesn't love baking week?
01:56Come on, guys.
01:57That's right.
01:58For this first round, you'll have 75 minutes to create your favorite dish featuring bread.
02:04Okay.
02:05And as always, your dishes will be evaluated on taste, execution, presentation, and how well
02:12you deliver on the bread theme.
02:13Remember, the judges are tracking each of your dishes and their overall success, as well
02:19as your growth in the competition, in order to determine which three home cooks will make
02:25it to the finale.
02:28Okay.
02:29Your 75 minutes starts now.
02:33Yeah.
02:34Rock and roll.
02:35I'm going to make sure I have my spices.
02:41For this challenge, we gave them 75 minutes to prepare a dish featuring bread.
02:45I mean, bread being, you know, in a lot of cultures, a staple food.
02:50If you dig into the history of any particular bread recipe, you will almost always find something
02:54about the culture of that place.
02:56I agree.
02:57And they don't have a lot of time.
02:58So strategy on this one is the key.
03:01Yeah.
03:02You don't have to make a big, beautiful loaf of bread.
03:04Sure.
03:05You can make biscuits.
03:06Cornbread.
03:07Cornbread in a flash.
03:08Yep.
03:09And hopefully, they're thinking like that.
03:10You know what I mean?
03:11Yeah.
03:12Because last week, we sent home Carlos and Bree.
03:13That was a tough one.
03:14And how every dish matters.
03:16A lot of pressure today.
03:17Yep.
03:18I'm not trying to be a hot mess, but somehow, I always find myself being one.
03:25In week two, I really worked it in the kitchen, and I felt like I stood out the way I should
03:29have.
03:30Wagyo.
03:31Yeah.
03:32Your Khadu Barani, I think it might be on a few of our Thanksgiving day tables just like
03:37it is yours.
03:38Wow.
03:40I just want to keep the momentum going, but at the same time, I'm not really good at
03:43making dough.
03:44This whole week seems very challenging.
03:46It's a little sticky, so I'm just going to put some flour in there to minimize that.
03:52Today I'm making Balani Kachalu, traditional Afghan flatbread stuffed with turmeric potato
03:57filling.
03:58Some red pepper flakes.
03:59In Afghanistan, Balani is a very popular street food, and in my recent visits, I was able
04:03to experience this in my mom's homeland, and it was the best moment of my life.
04:09Let's see how that works out.
04:11Honestly, I have a newfound appreciation for my mom, who would make 30 Balani's in one sitting.
04:16I'm going to let them rest as dough bowls, get my filling together, and then we can assemble
04:20and grill.
04:22Here we go.
04:27There it is.
04:28I don't think it's fine.
04:32Anyone have a sifter?
04:34I'll use that.
04:35Never mind.
04:36For the bread challenge, I'm making cornbread, collard greens gratinay, and spicy pot liquor,
04:41which is the liquid from the braising of the greens.
04:44You know, I grew up with the kind of cornbread that came out of a box, and then about 30
04:48years ago, as an adult, I found out that there were other interpretations.
04:52I'm a little uncomfortable about this week's challenge because I don't consider myself
04:56a baker, and that puts me out of my comfort zone.
04:59The cornbread pan.
05:01This was my grandmother's.
05:03I am feeling nervous.
05:04I made it past the first round of eliminations, but I'm absolutely surprised my duck breast
05:09didn't send me on my way.
05:10You know, I have a piece here that's, like, beautiful skin.
05:14Another one could have been rendered a little bit more.
05:16Well, I don't have a lot of heirloom recipes in my family, partly because my grandmother
05:21was a horrid cook.
05:23Bless her heart.
05:25But she had an expansive heart, and she was great at entertaining.
05:29Oh, I'm officially in the dark.
05:32My cornbread is cornmeal, all-purpose flour, baking powder, baking soda, salt, and I also
05:40put butter in the batter.
05:41Enough that it gives it moisture, but not too much so that it's, like, nasty.
05:47You are not allowed to do that.
05:49No.
05:50Fran, how you holding up over there?
05:52I have to rough talk my bacon fat into not burning.
05:55Sometimes you got to do that.
05:57Just recalcitrant bacon fat.
05:59Okay, Kobe, coming in hot.
06:01How's it looking?
06:02You don't have to stop what you're doing.
06:04I'm making a cornbread.
06:05What you making?
06:06Funny thing about that.
06:07I'm making cornbread.
06:08I'm making cornbread.
06:09But yours has interesting stuff in it.
06:11What kind of cornbread are you making?
06:12Well, I'm making classic, regular, old-fashioned cornbread, but I'm serving pot liquor with
06:16it.
06:17Gladly, you trade just a cornbread for that.
06:19Okay.
06:22Today, I'm making crawfish cornbread with sticky chicken.
06:27In Louisiana, we eat rice and gravy every day, and we have cornbread with it every single
06:32time.
06:33We have corn, green onions, pepper jack cheese, cornmeal, and the most important
06:37part of the dish is the crawfish.
06:39I got to get this mixture real good.
06:41Got to have that butter at the bottom.
06:44Captain Kobe.
06:45Yes, sir.
06:46Okay.
06:47I baked a bread once in my life.
06:48Once.
06:49Once, and it did not come out very well.
06:54So I've made cornbread a hundred times, so we kind of go with what you know on this one.
06:59So is there really a lot of cornbread in this?
07:01This is more stuff than bread.
07:02There is a lot of cornbread in it.
07:04Okay, so is it sliceable?
07:05You can eat it like in slices?
07:06Yes.
07:07Okay.
07:08This is kind of a special dish to me, honestly.
07:09It was taught to me by my godfather.
07:12My godfather was also a fireman.
07:14In Louisiana, or in the French world, your godfather is called your parain.
07:19Now his son is my fireman.
07:22So I'm his captain, so that has come full circle.
07:25That's great.
07:26I love that.
07:27Let me get this in the oven.
07:28Yeah, yeah, yeah.
07:29But you put a lot of flavor in your food, and I can tell you put a lot of heart into it,
07:30too.
07:31You have to cook with love, because if you don't cook with love, it doesn't come out
07:34in your food.
07:35I love that.
07:36Okay.
07:37Well, thank you.
07:38I'll leave you see it, brother.
07:39Yes, sir.
07:41Hot potato.
07:42Hot potato.
07:43How's everyone feeling?
07:44All right.
07:45Making progress.
07:46Confidence?
07:47Getting close.
07:52Uh-oh.
07:54Get out of there.
07:55For this challenge, I'm making torta de aigao and secuate dip and beverage.
08:01Torta de aigao is a baked goods in the Philippines.
08:03The authentic ones, you can only get it during fiesta.
08:05It's a celebration to honor the patron saint of the town or city.
08:09With baking, it's so hard because you need to be precise.
08:12Baking is kind of big in the Philippines, but I don't like to be precise on whatever I do.
08:18So this is our batter.
08:20We're almost done.
08:22When they're baked, you should have the top of your torta, like, blossom.
08:27So it should have a crack.
08:30I'm gonna add a little bit of sugar since I can't remember.
08:41I think I did add sugar, but okay.
08:43I'm making luchi with shana dal, which is yellow split peas, cooked lentil style.
08:49And it's perfect for scooping up with the luchis, which is unleavened bread.
08:53Very small, flaky, and puffy when deep fried.
08:56First, you knead the dough for 10 minutes.
08:58After that, you let it rest for about 30 minutes traditionally.
09:02So many things like minute details that has to be right for the luchis, those very simple luchis to be right.
09:08Traditionally in Bangladesh, we didn't cook in ovens.
09:12We didn't have ovens.
09:13So all our breads, they are unleavened breads that we cook on the stove top.
09:17There were times that I'd wake up early on the weekends and, you know, those were special moments
09:22because while everyone else is sleeping in, my mom is up and then I get to help her make the luchis.
09:28This, in the meantime, has been kneading.
09:32My mom was, like, a very lively person.
09:35I miss my mom a lot.
09:37I'm just gonna stick my dough in here.
09:39That dough needs to rise for 15 minutes.
09:42I'm, like, gonna be running out of time.
09:44While the dough is resting, then I'm gonna start making my chana dal
09:47because I'm gonna cook it in a pressure cooker
09:49so it has time to soften in the short amount of time we have.
09:5260 minutes, guys. 60 minutes left.
09:55Oh, my God.
09:56Um, all right.
09:59This is crazy.
10:03This is white pepper.
10:06For this round, I'm making a quick bread with Thai basil pesto.
10:11It's got a little heat in there, a little bit of Thai influence there.
10:15My pesto sauce has Thai basil, spinach, Parmesan cheese, white pepper, salt, pine nuts, olive oil,
10:23and a little bit of lime juice.
10:25And I'm adding a little bit of Thai basil pesto into the dough mix.
10:29Let's do this.
10:31Doughy, come on.
10:33We didn't bake growing up in Thailand.
10:35We didn't have an oven.
10:36The whole country is hot and humid, so the whole country is an oven in itself.
10:40Come on, dough. We're gonna work.
10:42This recipe is by my Aunt Sue.
10:45Aunt Sue is my American mom's youngest sister.
10:49My American family, they're all great bakers.
10:52I need to roll them into small dinner rolls, spread them with pesto sauce filled with cheese,
10:58and then roll everything into buns and bake them.
11:01Here we go, bread.
11:03Please cooperate and be good babies.
11:06Whew.
11:07It's in the oven.
11:0830 minutes!
11:10Oh, my God.
11:11I thought I'd stepped into a space-time continuum.
11:18Oh, that looks good.
11:20Oh, yummy.
11:21Okay.
11:22Time to check on the cooked collards.
11:24Some people like them lightly sauteed, and then some people like them until they're cooked,
11:29you know, into their next life.
11:31I like them sort of in between.
11:33Beautiful, beautiful, beautiful.
11:35The braising liquid is ham broth, white wine, cola, and it's ham bits.
11:40When all of this cooks down, we're gonna have what we call pot liquor.
11:44Okay.
11:46And that's where the magic happens.
11:49This is one of those days where I am not going to rough talk my roux.
11:52I need it to play pretty with me.
11:55The sauce that holds all of this together is the bechamel.
11:58It's flour and butter, and then milk, broth, and sherry.
12:02Look at that.
12:04Oh, yum.
12:05And then I'm gonna put it in a casserole with the buttered breadcrumbs and parmesan,
12:10and then I'm gonna stick it in the oven and let it get bubbly and brown on top.
12:14Yeah, that's right.
12:15Okay.
12:20Moment of truth.
12:21I'm cutting into my cornbread, and I'm loving the texture.
12:25I think that's done.
12:26Oh, heck yeah.
12:27I'm murdered by this cornbread.
12:30Can't see it.
12:31I don't like it.
12:32I got my cornbread in the oven.
12:35I think we good.
12:36We rising.
12:37Now it's time to start on that sticky chicken.
12:40I want to get this sausage seared up in there pretty good.
12:45Sticky chicken is a chicken and a gravy, we call it, in Louisiana.
12:50And I want to start this skin side down.
12:52The ingredients are whole chicken thighs, mustard and Cajun seasoning, bell pepper and onion.
12:59This rice going and let that cook down.
13:02Well, it looks like we've got a battle of the cornbread between our southern cooks, Kobe and Fran.
13:08I would 100% make cornbread in this challenge.
13:10Yeah.
13:11I need to get this cornbread out of here.
13:13It's so fast to put together.
13:15But, as Kobe's doing, you can also load it up because his cornbread is almost like a corn quiche.
13:23We would grow up having something like this often.
13:25You would switch it out with whatever the protein is.
13:28It almost becomes like cornbread dressing.
13:30It would never be cornbread by itself.
13:33So I feel like he's giving us the way that he cooks.
13:36Yeah, yeah.
13:37I'm adding butter to the top because I think it's good like this.
13:40But Fran's doing a very traditional style of cornbread, right?
13:44You know, it's cast iron cooked.
13:46I feel like, yes, they are two cornbreads, but they're very, very different in style.
13:49So it's kind of hard to compare the two as cornbread.
13:52I agree.
13:55Oh, my God. This is amazing.
13:5720 minutes left.
14:04Going up.
14:07I want to be hands-on with my cooking.
14:10This is like leaving my babies in a box of heat.
14:14I don't know what's going to happen.
14:18Hello, Anika.
14:19Oh, hi. How are you?
14:20How are you? Good.
14:21I'm doing well.
14:22What are we making today?
14:23So I'm making luchi with chana dough.
14:25Tell me all about it.
14:26A luchi is something we have more like during brunch.
14:29Like on the weekends you wake up late and, you know, your mom is frying fresh luchis on the stove.
14:34Something sweet or something savory you have?
14:36So we have it with traditionally savory.
14:38Okay.
14:39Yes.
14:40I'm going to do one luchi.
14:41Okay.
14:42The rolling pin has like these little grooves inside of it too, I'm noticing.
14:44Yeah.
14:45Yeah.
14:46So this rolling pin is from Bangladesh.
14:47We use traditional like wooden rolling pins and they do have grooves.
14:51And personally, I find it helps hold it in place with the edges.
14:56You know, it's like more friction.
14:57Yeah.
14:58You know, one thing in the restaurant when we're frying, one of the biggest things that I always tell people is not to overcrowd the pan.
15:04You're not going to fry many pieces of dough because that's going to drop the temperature, right?
15:08Yes.
15:09I'm just going to do one at a time.
15:10One at a time.
15:11I like that.
15:12Yeah.
15:13See, it's puffing up, puffing up.
15:14And you're going to be flipping it as well.
15:16Yeah.
15:17I'll flip it.
15:18So now.
15:19But what ideally.
15:20That's really fast.
15:21Yeah.
15:22It's really fast because you don't want it to get crispy and hard.
15:25Okay.
15:26Yeah.
15:27We're coming down to the wire.
15:28Yes.
15:29I'm excited to try your dish.
15:30Thank you so much.
15:31Really appreciate you coming by.
15:32All right.
15:39So this cacao disc here, I got this from the Philippines when we were home.
15:45I'm going to use six of the cacao disc.
15:48Rex, what do you have in the pot?
15:51It's a hot chocolate Filipino drink.
15:53Okay.
15:54And I'm using my grandma's pot.
15:56Yeah.
15:57Normally, she uses this for cooking rice.
15:59Oh, I love that.
16:00And then we will whisk this with this batterol.
16:03Mm-hmm.
16:04And hopefully serve it to you with a frothy top.
16:06Nice.
16:07I love that.
16:09I'm in my old school today.
16:10My grandma and grandpa live on the house adjacent to us, and they inspire me.
16:14So I'm putting them on my shoulder.
16:16It would mean a lot to win with this recipe.
16:18This will make my family proud, first and foremost, and my country proud.
16:24This looks very Mexican.
16:26Yeah.
16:27And he's from the Philippines.
16:28Yeah.
16:29But there's a huge amount of crossover between Mexico and the Philippines because of Spanish
16:33colonialization.
16:34Yes.
16:35Governors in the Philippines were brought from Mexico.
16:37So a lot of the Mexican culture transposed into the Philippines.
16:40Yeah.
16:41You definitely see that today.
16:42Yeah.
16:43It looks like our, it looks like our torta is getting close.
16:5010 minutes, everyone.
16:52Holy mackerel.
16:54I'm struggling with my bolognese because I'm pressed for time.
16:59But I think my potato filling is cool enough by now.
17:01And if it's not, I have no choice.
17:03It's very rustic.
17:05Hello.
17:06Hi.
17:07What do you have going on here?
17:09The inspiration is my mother.
17:11When I would come home from school and I saw this griddle, I knew it was a good day.
17:14Mmm.
17:15Yeah.
17:16Okay.
17:17Having six children, my mom didn't have to ask each of us what we wanted in our bolognese,
17:19but it was the perfect example of her love for her children and how she nourished us through
17:24food.
17:25What's here in the filling?
17:26Potato, cilantro, green onion, turmeric, coriander.
17:29That's delicious.
17:30Good.
17:31So it's great to see you cooking yours on a flat top.
17:34Just be careful because sometimes on these things will cook really hot in one area and
17:38not.
17:39So you may have to rotate.
17:40And it's cooking somewhat, just slow.
17:42It's just not really hot.
17:43It's not.
17:44When I don't see sizzle, that bothers me.
17:46Oh.
17:47I don't want your dough to get hard waiting.
17:49So let's go really hot.
17:51So just check it.
17:52Got it.
17:53You know, you want to get that beautiful golden brown color.
17:56I really feel a connection with Tiffany.
17:58Thank you, chef.
17:59Okay.
18:00Good luck.
18:01I really appreciate her willingness to teach and be a great mentor.
18:03It's looking beautiful and you want these spots on it.
18:06That's like, like, you know, like a tiger.
18:07You want that vibe on the dough.
18:10Three minutes left.
18:12This is it.
18:13Get everything on the plate.
18:14Everything should be out of the oven.
18:15Out of the oven?
18:16You guys out of the oven?
18:17I don't know if I'm going to have enough time to finish these.
18:19Oh, I'm so excited.
18:21That's just how it's supposed to look.
18:23My cornbread's super hot.
18:25Two.
18:26Oops.
18:27I'm rushing to fry my lucchis.
18:30I'm terrified.
18:31My lucchis are not going to puff up.
18:33Anika, fry like the wind, girl.
18:35Hey, it popped up.
18:36Look at it.
18:37It's so beautiful.
18:38Do you see it?
18:39It popped up just like I wanted it to.
18:42It's got to get on the plate.
18:44Ten.
18:45Nine.
18:46Eight.
18:47Seven.
18:48Six.
18:49Five.
18:50Four.
18:51Three.
18:52Two.
18:53One.
18:54Time's up, everyone.
18:55Time's up.
18:57Woo!
18:58Nothing we can do now.
19:00Go with love and doneness and deliciousness.
19:03We gave you 75 minutes to prepare a dish that features freshly made bread.
19:16All right, Fran, come join us.
19:20What dish did you make and what's the inspiration behind it?
19:23Today, I made cornbread and collard greens gratiné with a little side kiss of potlicker.
19:30Some people dunk, some people just sip.
19:34I have to say, the cornbread, I think it has really nice flavor.
19:38It's a little bit dry for me.
19:40Okay.
19:41However, the highest use of cornbread is to dip in the potlicker.
19:45And so when I do that, I think it's really, really nice.
19:48I do feel the cornbread is dry.
19:50I think just a little bit more moisture.
19:52So whether that's buttermilk, whether you're using a little more egg,
19:55because of the high ratio of cornmeal in here, you just needed it to absorb just a little bit more.
20:01But I think the flavor is delicious and I love the doneness of the greens.
20:07All right, Coby, come join us.
20:10What I cooked today was a crawfish cornbread with a sticky chicken.
20:16I know that we have two cornbreads today.
20:18So it's going to be interesting to see this two southern approaches to cornbread.
20:23Coby, man, the chicken is really nicely cooked.
20:26Incredible flavor, depth in that gravy.
20:29But a little bit, I'm like, okay, but I'm supposed to like avert my eyes,
20:32because I'm supposed to focus on the bread part of the bread challenge.
20:35But it's barely a bread.
20:37This is like a bread in like the most generous definition of bread.
20:41There's a lot of crawfish in here.
20:43To me, this eats more like a casserole or something like that.
20:45That's kind of how we do it.
20:47I'm just saying like there's just so much here, my brain is melting a little bit.
20:50Are you happy?
20:51I'm happy.
20:52I'm very happy.
20:53That's the side of it.
20:54Yeah, yeah, yeah.
20:55No, I'm very happy.
20:56To me, the cornbread does shine.
20:57I like the flavor of the corn, the crawfish.
21:01I'm glad I got an edge piece with all that cheese kind of caramelized against the edge of the pan there.
21:05People eat bread differently, right?
21:06Sure.
21:07And if this is the way that you eat bread, then this is the way that you eat bread.
21:12Anika, come join us.
21:14So today I made for you luchi with chanadal.
21:17Luchi is a traditional bread we have in Bangladesh.
21:21Because my mom used to make it for us, it's a very special dish for me.
21:25And my mom and dad have both passed away, so I made this an honor of my mom.
21:29Thank you for sharing that story with us.
21:31Anything that we can have that has been passed down, I mean, it's an honor to eat it, honestly.
21:37I think the bread turned out great.
21:38Well, thank you.
21:39You know, I think it's nice and aerated.
21:40I can see how it puffed up.
21:42I love how it, like, kind of pulls apart and you get this sort of, like, flaky little bits
21:45as well.
21:46And I think it's a perfect bread for, like, dipping and, like, you know, using your hands
21:49and just kind of eating.
21:51I agree.
21:52I really like even the dried chilies in here.
21:54But as I'm eating, I wish that it had a little bit more salt in the split pea itself.
21:59There's so much flavor, but I think just a little bit would be nice.
22:06Waikal, come join us.
22:08Today I made bulani kachalu, which is a flatbread stuffed with turmeric potato filling.
22:15I think the bulani is a little bit tough.
22:18I know you were experiencing some issues with that grill.
22:21Yeah, I just feel like I'm much better at spending dough than making it.
22:24And that's my biggest issue in life.
22:27And this challenge definitely proved that.
22:30I was sweating bullets.
22:31But I think, overall, the bites, the potato, the sumac, all of that together really creates a really nice flavor combination.
22:37Oh, yeah, totally.
22:38Maybe a tiny bit on the tough side.
22:41You could, like, knead it at just one second less.
22:44But really, it's quite chewy and I think it's quite nice.
22:50So, Ani, please come join us.
22:52I made a quick bread with Thai basil pesto sauce.
22:57I think that the texture of the bread came out really nice.
23:00The pesto is actually really good as well.
23:02You did a good job.
23:03And you're not a baker.
23:05I am not.
23:06I'm not.
23:07I'm so not.
23:08Based on this right here, understanding flavor profiles is so big.
23:14And not many people can understand it like you are.
23:17So, follow your path.
23:22Rex, please come join us.
23:25I am at last.
23:28Yes.
23:29Today, I made torta de argao with secuate dip and drink.
23:35Rex, I love that you eat bread that's cake.
23:40So, like, if I were to eat this whole thing, I would definitely go into a little bit of a sugar coma.
23:47But maybe that's a me problem, not a you problem.
23:49But when you bite into this torta, it's crunchy.
23:53It's crackly.
23:54All that sugar has caramelized.
23:56It adds such a beautiful texture.
23:57The interior is nice and moist.
23:59It's very tender.
24:00And then I dip it into this beautiful, smooth, almost chocolate pudding.
24:04It adds such a beautiful texture.
24:06I really love that you used your grandma's pot.
24:09Like, that was special.
24:10I know that sometimes we can't really say what it is, but there is something special to it, you know?
24:17And the fact that you're sharing it with us.
24:19Thank you so much for that.
24:20Thank you so much.
24:21Cooks, in the last round, you had 75 minutes to prepare a bread-centered dish.
24:32All right.
24:33Who had your favorite dishes this round?
24:35One of our favorite dishes from the round was Rex.
24:42Rex, your torta de Argyle had a really nice balance.
24:47This had, like, this beautiful, lacy crust, caramelization.
24:52And when you dipped it into the chocolate, which was kind of a little bit bitter, it was just the perfect pairing.
24:57Wow.
24:58I was worried about this baking competition.
25:01So to be in the top two in this round, it was really good.
25:04Our other favorite dish was...
25:08Kobe.
25:13I have to tell you, Kobe, your crawfish cornbread with sticky chicken.
25:17It was a little controversial.
25:18Is it a bread?
25:20Is it a casserole?
25:22But the one thing that all the judges agreed on is that it was fantastic.
25:28We love that crawfish.
25:29We love all that cheese to go back for bite after bite.
25:33Awesome.
25:35I'm pretty fired up.
25:36To be on top three times in a row is starting to make me believe that I can make it to the finale.
25:42Excellent job, everyone.
25:44We're excited to see what you do in the next round.
25:53In the last round, we put your baking skills to the test by having you prepare a dish with freshly made bread.
25:58For the next round, you're going to want to keep those ovens hot because it's time for the annual Great American Recipe Bake Sale.
26:07Yeah!
26:08In the past seasons, our home cooks have filled the table with some delectable desserts.
26:13In this season, we want you to elevate our bake sale by making one dozen of your tastiest treats that feature a fruit component.
26:22There is a lot at stake this round.
26:25No one is going home today, but the finale is just three weeks away.
26:29And a perfect dozen can get you one step closer to your place in the final week of the competition.
26:36Okay, you have 90 minutes to create a treat with a fruit component for our judges and me to enjoy.
26:43Bakers, your time starts now!
26:47Let's do this.
26:50So I've got cake flour here, I've got vanilla, I've got sugar.
26:54Okay.
26:58Oh well.
26:59It's just going to be messy.
27:01Judges!
27:02It is the third annual Great American Recipe Bake Sale.
27:05We had a lot of fun last time.
27:07We had a great time.
27:08Every bite was incredible.
27:09So what do you want to see from them with the fruit?
27:11I'll be happy with anything that's not a fruitcake, to be honest with you.
27:14I'm not a fruitcake fan.
27:16That's obviously one way of using fruit, but there are so many ways that you can use fruit.
27:20And a bake sale, I want the flavor to really pop.
27:23I want you to taste it and that's the thing you want to tell your friends to go get it.
27:27Because it always is kind of a competition, right?
27:29Whether you admit it or not.
27:30Like you want your thing to be running out first.
27:32You want everyone to buy your thing first.
27:34It is a competition.
27:35It is a competition.
27:36It is a competition.
27:37It is a competition.
27:38Anika!
27:39Hi!
27:40Hi!
27:41What do you have there?
27:42I don't know if you can see all the oranges and I hope you love oranges.
27:46For this challenge, I'm making mini orange bun cakes.
27:51Orange zest honestly smells really, really good.
27:55Baking is not my forte, but I'm excited to be making this because I've been doing bake sales for my community garden every year.
28:03And with this recipe, I feel like I'm going to be bringing something of my roots and my culture through the oranges.
28:10My father's family are from the northeast part of Bangladesh, which is Silat.
28:16Silat traditionally was the center for where orange was grown.
28:20So when I was growing up, every winter, my dad and my paternal grandmother, my dadu, they'd be super excited that orange season is starting.
28:28All right.
28:29I think I've got enough zest.
28:31Next I have to make the batter.
28:33It's just butter, sugar, eggs.
28:36Whoa!
28:39Don't get that.
28:41Sour cream, vanilla extract, cake flour, and the zest and the juice of the oranges.
28:48The trickiest part of this dish is baking it for just the right level of doneness.
28:54I want the outside to be slightly caramelized, but I definitely don't want to dry it out.
28:59You never know what happens, right?
29:01But so far, I'm feeling pretty okay.
29:07And just a little extra because we just like it sweet.
29:10For the bake sale, I'm making bread pudding with a pineapple cream sauce.
29:15I need to make this bread small.
29:18Bread pudding is super sweet, just bread chopped up.
29:21Mix it up with some evaporated milk, some vanilla, and eggs.
29:25Kind of let that soak up to get that hard bread back saturated.
29:29Now, I'm going to have to put this bread in here.
29:32The only thing I really know about bake sales is on Sunday, you walked out of church.
29:37You could buy some baked goods.
29:38My mama said, no, boy, let's go.
29:40You don't need none of that.
29:41And we went home and made our own pan.
29:44Soak that up real good.
29:46Because to get all those flavors in the bread.
29:48In the first round, I was top again.
29:50So I'm super excited.
29:51I am crushing this baking competition.
29:55All right.
29:56Get these baked up.
29:59Maybe another minute, then we get our stiff peak.
30:01For this round, I'm making Silvanas.
30:04A meringue wafer sandwich with pineapple, durian, and mango buttercream.
30:10Back in the Philippines, Silvanas is served frozen and has a buttercream in the middle.
30:15So first, I need to bake this meringue into wafers.
30:21What's up, Rex?
30:22How's it going?
30:23Hey, Chef.
30:24I'm making the meringue.
30:25You're basically going to take these meringues and you're going to bake them, right?
30:28Bake this.
30:29Yeah.
30:30And then you're going to have some sort of a cookie, I'm assuming?
30:31Yes.
30:32So when you bite it, you have the crunch of this.
30:34And then you have the buttery texture of the buttercream.
30:36Is that actual buttercream with the fruit?
30:38Yes.
30:39Yes.
30:40This is something new.
30:41Typical Silvanas back home is just plain buttercream.
30:42But I'm taking a risk of infusing our flavor of pineapple, durian, and also mango.
30:48Durian is this fruit in the Philippines which has a very intimidating smell.
30:52A lot of people don't like it, actually.
30:54But I love it.
30:55Yeah, it's intimidating.
30:56When you smell it, it smells a little intimidating.
30:58But once you incorporate it in this recipe, it's like a durian candy.
31:01Yeah.
31:02I think the durian is a very strong flavor, obviously.
31:04But you have pineapple, you have mango.
31:06Yes.
31:07That makes it really interesting versus just having a plain dessert.
31:09I feel like you've chosen a unique way to do it.
31:11Yes.
31:12This is one of the hardest.
31:13Back in the Philippines, not a lot of people do this.
31:15Okay.
31:16So this is a tough challenge for you.
31:17I like the rest.
31:18But we loved your round one dish.
31:19I mean, you know, just like the texture and the chocolate and like the flavor combinations.
31:23There's a lot of steak here right now.
31:25Even though I got a tough dish, I really need to step up my game if I want to make it to the finals.
31:30You're going to pull it off, right?
31:31Yes, I am.
31:32Okay.
31:33Let us get that in the oven.
31:34I can't wait to taste it.
31:35Thank you, chef.
31:36One hour.
31:37Woo-hoo.
31:38The jumping shoes on.
31:40Oh, yeah.
31:41The shallot in the ice.
31:43Oof.
31:44Yes, the burn.
31:45For the bake sale, I'm making canole mugang with huckleberries.
31:49So the Thai dessert, traditionally there'll be no fruit at all.
31:52But I am so proud that I'm able to bring the regional touch of Spokane, Washington with my sugared huckleberries.
32:00So again, the fusion of two cultures in my dish.
32:03It's a more challenging recipe.
32:05It's between a custard and a tart.
32:07But I love texture.
32:09And so I'm going to add crispy shallots and mung beans into my custard.
32:13Hello, Tiffany.
32:14Hello.
32:15How are you?
32:17I'm fine, thank you.
32:18What are we making?
32:20Traditionally, this dessert is steamed.
32:22Uh-huh.
32:23I'm going to put a little bit of water in the bottom of these cups.
32:26OK.
32:27And then bake it with mung beans.
32:29Just a little bit of texture in there.
32:31OK.
32:32A little bit different than American desserts.
32:34Also going to add shallot, which is a surprise element.
32:37I know.
32:38I know.
32:39Everyone.
32:40Shallots!
32:41I want to be here for the finale.
32:42So I want to wow the judges with something different.
32:45I mean, shallots are sweet.
32:47Actually, the traditional way, we do add shallots.
32:49OK.
32:50I just want you judges to taste it, too.
32:52Yes.
32:53And you surprised us with your knowledge earlier today.
32:57I can't wait for you to try this.
32:58Yes.
32:59Absolutely.
33:00I think you are definitely on the right track.
33:01Get it exactly how you want it before you get it in the oven.
33:03Sounds good.
33:04Yes.
33:05That's great advice.
33:06Thank you so much.
33:08I am concerned at this point.
33:10I haven't been the winner of the round yet.
33:13This is the week that I need to bring it.
33:15There we go.
33:16My little baby cups.
33:17Go in with love and deliciousness.
33:22I have a huge surprise.
33:25There's a lot of butter in my favorite recipe.
33:28I'm making lemon pound cake muffins.
33:32They say you taste with your nose.
33:34And I believe it when I use lemon zest, you know?
33:37When my kids were little, I didn't do a lot of baking.
33:41But now that our daughter Margie is a high school teacher, I'm sending some bake sale treats for her kids' use in bake sales.
33:51And they go like a house of fire.
33:56I really need to redeem myself because in the first round, my corn bread was absolutely dry.
34:03So this is my opportunity to demonstrate that I know how to bake.
34:08I can do this.
34:11I think it needs a little more lemon.
34:13I know this is a bake sale, but I'm going savory because you can have the best of both worlds.
34:19I'm going to be making Afghan sambose gushti, which is a beef samosa.
34:23A samosa is basically a filled pastry and I need to get the filling done first because then I need to cool it so I can wrap it in the pastry.
34:31The filling for my sambose gushti is going to be beef, dates, currants, slivered almonds and a whole lot of spices.
34:39I really wanted to showcase the dry fruit and nuts that are very popular in Afghanistan.
34:44So I decided to do this savory and sweet combination.
34:48I want to get into the finale to continue having the opportunity to showcase my culture.
34:52And I feel the pressure of my ancestors when I do this.
34:56Kobe, can you give this a try for me?
34:58Absolutely.
34:59Enough salt.
35:00Good?
35:03Man, that's an awesome flavor.
35:04Can I get a wow?
35:05Wow.
35:07I like it.
35:08That's so different.
35:11Kobe, how's it going?
35:12Hope you're all ready.
35:16My bread pudding's in the oven, so time to make pineapple cream sauce.
35:21I definitely want to keep this juice, though.
35:23Oh, we have pineapple, too.
35:25Look at that.
35:26Pineapple cook-off.
35:27I like it.
35:28I use some heavy whipping cream, butter, crushed pineapples, and the sauce it comes in.
35:33And I use a little bit of cornstarch just to kind of thicken that up.
35:36The bread pudding's a little heavy, but that pineapple cream sauce, kind of refreshing.
35:39It's a little acidic, and it kind of knocks that heaviness down a little bit.
35:4330 minutes.
35:44Holy smokes.
35:45Hey, Francis.
35:46Oh, you're walking away from me.
35:47I know.
35:48Isn't that rude?
35:49I can smell the lemon walking over here, so I'd love that.
35:50Oh, good.
35:51I know.
35:52It is.
35:53It's fragrant.
35:54Do you believe in eating raw batter?
35:55Yeah.
35:56I think it tastes really good, but I don't know if it pops.
35:57I think the flavor's really nice.
35:58Oh, thank you.
35:59Yeah, it's tasty.
36:00Bake sales themselves are usually meant in the spirit of community, but it's also competitive.
36:04So I would say maximize your lemon, because you have a lot of sweetness in the cake.
36:05And if you have extra time, I don't know, maybe, like, candy some lemon rind.
36:08Just make a simple syrup.
36:09Okay.
36:10And you can just take off strips, boil them in the candy syrup until it's really nice and
36:13tender.
36:14Oh, jeez.
36:15Oh, jeez.
36:16Oh, jeez.
36:17Oh, jeez.
36:18Oh, jeez.
36:19Oh, jeez.
36:20Oh, jeez.
36:21Oh, jeez.
36:22Oh, jeez.
36:23Oh, jeez.
36:24Oh, jeez.
36:25Oh, jeez.
36:26Oh, jeez.
36:27Oh, jeez.
36:28Oh, jeez.
36:29Oh, jeez.
36:31Oh, jeez.
36:32Oh, jeez.
36:33Oh, jeez.
36:34Make it glossy.
36:35Yeah, yeah, yeah, exactly.
36:36Okay.
36:38Awesome.
36:39All right.
36:40Enjoy.
36:41I can't wait to taste it.
36:42Thank you, Francis.
36:43This is such a helpful conversation.
36:44And Francis inspired me.
36:45Oh, I'm so excited about this.
36:4720 minutes left.
36:49Oh, my God.
36:50Time to glaze.
36:52Okay.
36:53I want to get this even just so I can have even cooking.
36:57My filling is cool now.
36:58Now I have to rush and get all of these cymbosis filled.
37:01In round one, my look was rustic.
37:03And that was okay for that dish.
37:04But this is a bake sale.
37:05So we need it to be pretty.
37:07I'm struggling with some of them for sure.
37:10Not cute.
37:11Wai Ga.
37:12Yes?
37:13Your samosas are done.
37:15I'm feeling very nervous at this point.
37:18No one has a savory dish like mine in this round.
37:21It's either a really big risk or a very smart move.
37:25Oh, finally.
37:27Fingers crossed.
37:28So I can see the cake's rising.
37:37It's coming along well.
37:38While the bun cakes are baking, I make the orange syrup.
37:41By heating up orange juice and granulated sugar, and I let it simmer for a little bit.
37:48Oh, they're beautiful.
37:51Thanks, Fran.
37:52Just 10 minutes left, folks.
37:55Whew.
37:56Yeah.
37:57So one tablespoon each time.
38:00The meringue's in the oven, but here's the hardest part.
38:03Emulsification of the buttercream with the fruit-infused flavor.
38:07It is exciting and also at the same time nerve-wracking.
38:09If you mess this up, you won't have the right consistency.
38:12Oh!
38:13You happy with the buttercream?
38:14Not so much.
38:15Ooh.
38:16It broke?
38:17A little bit.
38:18Eric, let me go help.
38:19All right.
38:20Get over there.
38:21We need Tim.
38:22We need Tim.
38:23Rex, what's going on?
38:24Ooh.
38:25Okay.
38:26Yeah, yeah, yeah.
38:27It looks like you over whipped it, right?
38:28I always have this trouble.
38:29So the way to fix it is we heat it up a little bit.
38:32Okay.
38:33And then we can emulsify it back.
38:34Okay.
38:35But you have to be very gentle.
38:36I am really nervous.
38:37Just one misstep.
38:38That's it.
38:39Thank you so much, Chef.
38:41Trying to even out the temperature a little bit.
38:44Okay.
38:45Thank you for the help.
38:46I'm just trying to be composed.
38:48We did the work.
38:50Yeah.
38:51Sorry.
38:52Oh, so see?
38:53Now we're coming back together.
38:54It's better.
38:55That's fine.
38:56That's perfect.
38:57Thank you so much, Chef.
38:58I appreciate it.
38:59Thank you so much.
39:00What an honor to work with you.
39:02Good luck, Rex.
39:03Let's go.
39:04Thank you so much.
39:05Now I'm ready to sandwich my wafers.
39:06Oh, my goodness.
39:07It was...
39:08Harry was really worried about this.
39:09Man.
39:10Five minutes left.
39:11Let's go.
39:12Ugh.
39:13I'm so tempted to open this, but I cannot.
39:15At this point, I'm just waiting for the custard to bake.
39:19I can't touch it.
39:20I just have to trust the oven at this point.
39:23Sawana, how we doing?
39:24Oh, it's coming along.
39:26How about yourself?
39:27Good.
39:32Something could always go wrong, you know.
39:34Dang, Kobe.
39:35Those are beautiful.
39:36Wow.
39:37I'm noticing that the front side look good, but the back side is a little crispy.
39:48Ooh, y'all.
39:49It looks like the bottom's more brown than I'm sure he intended.
39:53Oftentimes, when you see a baking recipe, it says to, you know, rotate the trays, because ovens, it's not the same temperature inside.
39:59For sure.
40:00I'm at crunch time now.
40:02I'm hoping that sauce kind of softens that side up a little bit.
40:06Hey, Kobe, if all else fails, it's a caramelized bread pudding.
40:09Oh.
40:10I like that.
40:11I like that.
40:12Two minutes, everyone.
40:13Get your treats ready for our bake sale table.
40:16Laser focus right here.
40:18Moment of truth.
40:20Oh, they look nice.
40:23I'm so glad that Frances taught me how to make candied lemon to put on top.
40:28If I didn't have this, it would be naked.
40:30Almost done.
40:34They look great.
40:35I'm going to brush a little bit more.
40:37Okay.
40:38Oh, you're naked.
40:42Suwani, how's it looking?
40:44It's coming along.
40:45Oh, my God, it looks happy.
40:49Golden brown, flaky, and beautiful, just like me.
40:53If you're confident, I'm confident.
40:55Okay, great.
40:59Ten, nine, eight, seven, six, five, four, three, two, one.
41:08Time's up!
41:10Woo-hoo!
41:19For the second round, we ask you to make us an item sure to sell out for the annual Great
41:24American Recipe Bake Sale.
41:26What a spray.
41:27Like, this is how you show up, you know?
41:30I am digging this.
41:32Rex, come join us.
41:34Whew.
41:35So today, I baked Sylvanas.
41:37This is a meringue sandwich infused with pineapple and durian and mango.
41:42Even my wife told me it's a risk to use the durian because not a lot of people like it.
41:46I've been into the durian one.
41:48That's, you know, a very distinct flavor.
41:52But I really love the texture here and the nuts on the outside.
41:56I think it turned out really good.
41:58However, the bake sale, they all look the same.
42:00So there was no way to know what flavor you were getting.
42:02Yeah.
42:03And if you were a pineapple fan and then you got the durian and you're, like, bummed out.
42:06But, Rex, this is unlike anything I've ever had.
42:10The meringue, it's, like, barely sweet, which I love.
42:14And it has a super light, crisp, airy texture.
42:17And what's really cool about that is it's almost like an ice cream sandwich.
42:21So it's this real flavor journey.
42:24This was really, really nice.
42:26Thanks so much, Francis.
42:28Sawani.
42:30Today, I made Kano Mokeng.
42:32It's a Thai dessert made with mung beans, coconut milk, fried shallots, and huckleberries for the fruit.
42:39Sawani, you have truly baked a custard feel that is so smooth.
42:46And I like the shallots.
42:47You know, it's mild.
42:48It's not too much.
42:49And I think that the sweetness that the shallot provides is almost just a different complex of flavor.
42:55I think that it's really nice and really different.
42:58I agree with Tiffany.
42:59I think what really makes this dish for me, actually, is your own spin on it, which is the huckleberry.
43:04Having that tartness really lifts the whole thing up.
43:08The thing I would say, though, is looking around, the huckleberry is pretty inconsistent.
43:13You know, so if I was at the bake sale, I'd be like, doo-doo-doo-doo-doo.
43:17You know, I'd be like grabbing that one.
43:19But really eye-opening.
43:23Waikal, your turn.
43:25I made sambosai gushti, or beef samosas.
43:29They're a classic Afghan pastry.
43:31It's a sweet and savory balance.
43:33There's beef, and I incorporated the fruit in the challenge by showcasing our love for dry fruit and nuts.
43:40Like I have to say, this presentation is stunning.
43:45Stunning.
43:46Just that combination of colors and, look, this is like a millionaire's amount of pistachio.
43:51Just feels like a moment of luxury.
43:52Thank you. Noosh.
43:54The pastry is flaky.
43:56The dominant flavor in this is the fruit and the spices.
44:00The beef is there.
44:01Yes.
44:02And it adds a savory note.
44:03But the filling does feel like it could be a little bit juicier, moister, maybe?
44:07Yeah, I have to agree.
44:08The fruit, like Francis says, is sort of the dominant flavor.
44:12But this, to me, feels like it could be a perfect ending to a meal, or nice pastries with a cup of tea or a cup of coffee.
44:19You did an excellent job.
44:21It's delicious.
44:23Kobe, come join us.
44:26I made a bread pudding with a pineapple cream sauce.
44:30This recipe was taught to me by one of my first captains on the fire department.
44:34You know, Kobe, I saw when you pulled these bread puddings out of the oven.
44:37As a firefighter, you're looking at this, and you're like, did this burn?
44:42But, you know, I got to tell you, I actually think that little bit of, like, extra dark bitterness really helps it out.
44:51It's great flavor, but there's a lot of sweetness, and that bitterness actually helps keep it interesting.
44:58Okay.
44:59I would love fresh pineapple also, because you've got the cooked pineapple and the cream sauce, and fresh pineapple would give it another dimension.
45:04Gotcha.
45:05Kobe, I've eaten a lot of bread puddings.
45:07I think it's very, very rich, which bread pudding is, for sure.
45:10And the amount of sauce that you gave us was definitely on the luxurious side.
45:15But maybe a little rum will sort of offset some of that sweetness, right?
45:20You know, like a cooked-out rum, but I think that would add just another dimension.
45:24Thank y'all.
45:26Anika, come join us.
45:28So I made for you mini orange bun cakes.
45:31I used orange because my dad is from the northeast of the country.
45:34It's a region called Silet.
45:36And oranges traditionally grow in Silet.
45:39So I wanted to honor my dad through a very iconic American, you know, mini bun cake.
45:45Anika, your bun cakes are beautiful.
45:47I would say that as delicious as it is with the orange, I find it a bit dry in some areas.
45:54I'm not sure the temp you use to cook it, maybe reducing it just a little bit, so you get a little bit of a different texture.
46:00But the flavor here is delicious.
46:02Oh, thank you.
46:03Yeah, I agree with Tiffany.
46:05The orange aroma is so pretty.
46:07It's sweet.
46:08It's buttery.
46:09But I would love a little more of the tartness of the orange.
46:12You can even cheat a little and add some lemon juice, too, because that'll give you a little more of the tartness.
46:17I'll try that next time.
46:19Fran, come join us.
46:22I made lemon pound cake muffins.
46:31Fran, this is lemon and it is buttery and it has the most incredible crumb.
46:40And I tell you what, I would buy all of them.
46:44I would buy all of them.
46:47This cake is moist, it's tender.
46:52I love how much lemon juice is in the glaze.
46:55And I'm so happy that you enjoyed the idea of making the candied lemon peel.
47:00I would say actually the peel, I would cook a little bit longer until it's really quite tender.
47:04It's a little bit tough for me still, but I think it was your first time making candied lemon peel.
47:08It's pretty nice.
47:09Thank you all.
47:10Thank you all.
47:11Thank you so much, Fran.
47:18I feel like the bake sale just keeps getting more and more delicious every season.
47:21Yeah, and like more educational.
47:23Like so many things I've never seen before.
47:25For sure.
47:26What are some of the standout items this round?
47:28Oh, let me go.
47:31Fran's lemon pound cake muffin.
47:35My goodness, that was good.
47:38It was just beautifully baked.
47:40It was still like sweet, but you still got the lemon essence and you had the lemon sourness still there.
47:47It was just a very well done pound cake.
47:50Except for that candied lemon peel.
47:52What kind of idea was that?
47:55But would you still buy it at a bake sale?
47:58100%.
47:59I'm not all of them.
48:01Wait a minute.
48:02I'm not leaving anybody left.
48:04Another favorite of the round was Rex's Sylvanas.
48:07His buttercream was broken.
48:09But when we ate it, holy cow.
48:12The texture of that meringue was so light and airy.
48:15It wasn't too sweet.
48:16And it disappeared right into this cold buttercream that was almost like ice cream.
48:21Yeah, yeah.
48:22It was a real adventure.
48:23You know, another one of my favorites was Guacal's beef samosas with dates and currants.
48:28It was a really nice pastry.
48:30I don't think it was overly sweet.
48:31I really liked the pistachio flavor that came through.
48:34And I think with the flaky puff pastry, it really came together really nicely.
48:37I just found the mixture to be dry, but I appreciated the texture of that puff pastry.
48:43Were there any bake sale items you think didn't deliver?
48:46Remember, we are only three weeks away from the finale, so we really do need to see growth from these cooks.
48:51I think one of the lesser successful dishes was Anika with her orange mini Bundt cakes.
48:57The orange had great flavor, but I think there was no sense of moisture there.
49:01I think she did all of the right steps.
49:03I think she just overcooked it.
49:05You know, another dish that wasn't necessarily my favorite, it was Colby's bread pudding with pineapple cream sauce.
49:10The way that he presented it for us, it was very sweet.
49:15It was like swimming in that gluten.
49:17Yeah, and my first bite, I thought it was a very good bite.
49:19It had a nice piece of pineapple, but it was hard to go back for more bites because of how sweet and how rich it was.
49:25Yeah, I agree.
49:26Colby was concerned about maybe he had overcooked the bread pudding.
49:28I actually thought it was a happy accident because of all that sugar, of all that sweetness.
49:33A little bit of that sort of more burnt caramelization, I thought actually helped balance it out a little.
49:38But still, it wasn't enough to counteract all the sweetness.
49:42Another dish we need to talk about is Suwanee's Thai custard with the mung beans and the sugared huckleberries.
49:47I thought this was actually a very cool dish that I've not really had before.
49:51This addition of fried shallots, which I would never think I would enjoy in a dessert, but it worked for me.
49:57However, what tied it together, though, was the huckleberry sauce.
50:01The sweetness of those berries really helped it out.
50:04But then half of them looked like there was no sauce on them at all.
50:07Absolutely.
50:08It really all comes down to which item you'd pick at a bake sale.
50:11100%.
50:12So you're all in agreement?
50:13Yeah.
50:14Yeah.
50:15All right, then let's bring the home cooks back in.
50:22We asked you to bake one dozen items that feature some element of fruit for our annual bake sale.
50:28Before we announce our favorites, the judges want to give a little feedback to a couple dishes.
50:33The first bake sale item that wasn't as successful this round was...
50:40Kobe.
50:42Your bread pudding with pineapple cream sauce was tasty, but it was also really rich and really sweet.
50:48And the other dish lacking a little bit today was...
50:56Anika.
50:58Your orange mini Bundt cake had delicious orange flavor, but unfortunately we thought it was a little dry.
51:05Now, judges, which bake sale items would sell out in a snap?
51:10The first treat that came out on top was...
51:15Rex.
51:16Yes.
51:20Your sylvanas were unlike anything I've ever had before.
51:24How light and airy and crisp meringue was, and that frozen buttercream that was almost like ice cream in the middle was really a marvelous thing.
51:32Our other favorite dish of the bake sale was...
51:37Fran.
51:38Fran, I don't know why you're surprised. Your lemon pound cake muffins were a delight.
51:52They were so moist, had a nice crust on it, and it was really bright, something that I would definitely go back for going to a bake sale.
51:59Oh, thank you, Chef.
52:00Oh, thank you, Chef.
52:01Great job, you two. But there can only be one bake sale winner.
52:06Our favorite bake sale item was...
52:09Fran.
52:11Fran.
52:12Woo!
52:16Wow.
52:18You know, we were worried in round one when your cornbread was a little dry, but this was far from that. It was just so delicious. And honestly, we all agreed that you truly let the lemon shine and the texture of the cake. It was just perfect.
52:32Thank you, Chef. Thank you very much.
52:33I'm shocked and amazed that I won a baking challenge. I had had a top dish with the shrimp and grits, but this was the first time that it actually won a challenge. So I'm enjoying it, letting it give me some energy, and now I'm already looking ahead to the next challenge.
52:52All right, get some rest, and we'll see you back next week for more of your great American recipes. Bye! Bye!
52:58Bye!
53:04Next time on The Great American Recipe.
53:07For the first time in Great American Recipe history, the home cooks are making the judges recipe.
53:13I hope I get Tiffany's.
53:15Immediately panic.
53:17We're doing good. How are you feeling?
53:18Can you stay here the whole time?
53:20I'm feeling like this is going to be a new family favorite.
53:23Oh, you're making ginger scarring and sauce, my favorite thing in the world.
53:28The winner of the round is...
53:29The winner of the round is...
Recommended
53:34
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