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00:06Tonight on The Great American Recipe.
00:08You could say the steaks will be rising.
00:11That's right, it's baking week.
00:14Baking is kind of big in the Philippines,
00:16but I'm not a baker.
00:17Man, I baked a bread once in my life
00:20and it did not come out very well.
00:22Leaving my babies in a box of heat,
00:24I don't know what's gonna happen.
00:26They're beautiful.
00:28Golden brown and beautiful,
00:29just like me.
00:30Can't wait to dig in right now.
00:31I don't know which one to start with.
00:33Welcome back to The Great American Recipe.
00:47All right, cooks, let's make this one for the books.
00:49I am so happy that I didn't get eliminated.
00:52Thank you, Bri.
00:53Thank you, Carlos.
00:57This is a different me coming in this week.
00:59I need to own the kitchen.
01:00Small details matter a lot in this competition.
01:04So you're ready for another day of wow, Kobe?
01:06Ready or not, it's here.
01:08I was top twice last week.
01:11Kobe, that was one of the best jambalaya's I've ever had.
01:15Kobe.
01:17Woo!
01:18Yes!
01:20Your seafood gumbo had incredible depth of flavor.
01:23I'm feeling really excited.
01:25Good morning.
01:26Good morning.
01:26How are you?
01:27Hi, everyone.
01:28Good luck today, bud.
01:29Good luck, buddy.
01:30You got it, bud.
01:31All right.
01:32Welcome back to The Great American Recipe.
01:35As always, please join me in saying hello to our judges.
01:39Tim Hollingsworth.
01:40Good morning, everyone.
01:41Francis Lamb.
01:42Hey, everyone.
01:43And Tiffany Derry.
01:44Good morning, y'all.
01:45Hi.
01:46Good morning.
01:48Last week, you made beautiful dishes to be shared during life's important moments.
01:54This week, you could say the stakes will be rising.
01:57That's right, it's baking week.
02:00Yeah.
02:01Who doesn't love baking week?
02:03Come on, guys.
02:04For this first round, you'll have 75 minutes to create your favorite dish featuring bread.
02:11Okay.
02:12And as always, your dishes will be evaluated on taste, execution, presentation, and how
02:18well you deliver on the bread theme.
02:20Remember, the judges are tracking each of your dishes and their overall success, as well
02:25as your growth in the competition, in order to determine which three home cooks will make
02:31it to the finale.
02:33Okay, your 75-minute starts now.
02:39Rock and roll.
02:41I'm going to make sure I have my spices.
02:48For this challenge, we gave them 75 minutes to prepare a dish featuring bread.
02:52I mean, bread being, you know, in a lot of cultures, a staple food.
02:56If you dig into the history of any particular bread recipe, you will almost always find something
03:01about the culture of that place.
03:02I agree.
03:03And they don't have a lot of time, so strategy on this one is the key.
03:07Yeah.
03:08You don't have to make a big, beautiful loaf of bread.
03:10Sure.
03:11You can make biscuits.
03:12Cornbread.
03:13Cornbread in a flash.
03:14Yep.
03:15You know what I mean?
03:16Yeah.
03:17Because last week, we sent home Carlos and Brie.
03:18That was a tough one.
03:19Now they see how real it is and how every dish matters.
03:23A lot of pressure today.
03:24Yep.
03:27I'm not trying to be a hot mess, but somehow I always find myself being one.
03:31In week two, I really worked it in the kitchen, and I felt like I stood out the way I should
03:35have.
03:36Wow.
03:37Yeah.
03:38Your kadu barani, I think it might be on a few of our Thanksgiving day tables just like
03:44it is yours.
03:45Wow.
03:47I just want to keep the momentum going, but at the same time, I'm not really good at
03:50making dough.
03:51This whole week seems very challenging.
03:52It's a little sticky, so I'm just going to put some flour in there to minimize that.
03:58Today, I'm making bulani kachalu, traditional Afghan flatbread stuffed with turmeric potato
04:04filling.
04:05Some red pepper flakes.
04:06In Afghanistan, bulani is a very popular street food, and in my recent visits, I was
04:09able to experience this in my mom's homeland, and it was the best moment of my life.
04:15Let's see how that works out.
04:17Honestly, I have a newfound appreciation for my mom, who would make 30 bulanis in one sitting.
04:22I'm going to let them rest as dough bowls, get my filling together, and then we can assemble
04:27and grill.
04:33Here we go.
04:34There it is.
04:35I think it's fine.
04:38Anyone have a sifter?
04:40I'll use that.
04:41Never mind.
04:42For the bread challenge, I'm making cornbread, collard greens gratinay, and spicy pot liquor,
04:47which is the liquid from the braising of the greens.
04:50You know, I grew up with the kind of cornbread that came out of a box.
04:53And then about 30 years ago, as an adult, I found out that there were other interpretations.
04:59I'm a little uncomfortable about this week's challenge, because I don't consider myself
05:02a baker, and that puts me out of my comfort zone.
05:05A cornbread pan.
05:07This is my grandmother's.
05:09I am feeling nervous.
05:10I made it past the first round of eliminations, but I'm absolutely surprised.
05:15My duck breast didn't send me on my way.
05:17You know, I have a piece here that's like beautiful skin.
05:19Another one could have been rendered a little bit more.
05:22Well, I don't have a lot of heirloom recipes in my family, partly because my grandmother was a horrid cook.
05:30Bless her heart.
05:31But she had an expansive heart, and she was great at entertaining.
05:36Oh, I'm officially in the dark.
05:39My cornbread is cornmeal, all-purpose flour, baking powder, baking soda, salt, and I also put butter in the batter.
05:47Enough that it gives it moisture, but not too much so that it's like nasty.
05:52You are not allowed to do that.
05:55No.
05:56Fran, how you holding up over there?
05:58I have to rough talk my bacon fat into not burning.
06:01Sometimes you gotta do that.
06:02This recalcitrant bacon fat.
06:05Okay, Coby, coming in hot.
06:07How's it looking?
06:08You don't have to stop what you're doing.
06:10I'm making a cornbread.
06:11What you making?
06:12Funny thing about that.
06:13I'm making a cornbread.
06:14But yours has interesting stuff in it.
06:16What kind of cornbread are you making?
06:18Well, I'm making classic, regular, old-fashioned cornbread, but I'm serving potlicker with it.
06:22I'd gladly trade you some cornbread for that.
06:25Okay.
06:28Today I'm making crawfish cornbread with sticky chicken.
06:32In Louisiana, we eat rice and gravy every day, and we have cornbread with it every single time.
06:38We have corn, green onions, pepper jack cheese, cornmeal, and the most important part of the dish is the crawfish.
06:45I gotta get this mixture real good.
06:47Gotta have that butter at the bottom.
06:50Captain Coby.
06:51Yes, sir.
06:52What are we doing today?
06:53I baked a bread once in my life.
06:55Once.
06:56Once, and it did not come out very well.
06:58So, I've made cornbread a hundred times.
07:01Once.
07:02So, uh, we gotta go with what you know on this one.
07:05So, is there really a lot of cornbread in this?
07:07This is more stuff than bread.
07:08There is a lot of cornbread in it.
07:10Okay, so is it sliceable?
07:11You can eat it, like, in slices?
07:12Yes.
07:13Okay.
07:14This is kind of a special dish to me, honestly.
07:15Uh, it was taught to me by my godfather.
07:18Mm-hmm.
07:19My godfather was also a fireman.
07:20In Louisiana, or in the French world, your godfather is called your parrain.
07:25Now his son is my fireman.
07:28So, I'm his captain, so that has come full circle.
07:31That's great.
07:32I love that.
07:33Let me get this in the oven.
07:34Yeah, yeah, but you put a lot of flavor in your food, and I can tell you put a lot of heart into it, too.
07:37You have to cook with love, because if you don't cook with love, it doesn't come out in your food.
07:41I love that.
07:42Okay, well, thank you.
07:43I'll leave you to it, brother.
07:44Yes, sir.
07:46Hot potato, hot potato.
07:49How's everyone feeling?
07:51All right.
07:52Making progress.
07:53Getting close.
07:58Uh-oh.
08:00Get out of there.
08:01For this challenge, I'm making torta de aigao and sikuate dip and beverage.
08:07Torta de aigao is a baked goods in the Philippines.
08:09The authentic ones, you can only get it during fiesta.
08:11It's a celebration to honor the patron saint of that town or city.
08:15With baking, it's so hard, because you need to be precise.
08:18Baking is kind of big in the Philippines, but I'm not a baker.
08:22I don't like to be precise on whatever I do.
08:24So, this is our batter.
08:26We're almost done.
08:27When they're baked, you should have the top of your torta, like, blossom.
08:33So, it should have a crack.
08:44I'm gonna add a little bit of sugar, since I can't remember.
08:47I think I did add sugar, but okay.
08:49I'm making luchi with shana dal, which is yellow split peas, cooked lentil style.
08:55And it's perfect for scooping up with the luchis.
08:57Which is unleavened bread, very small, flaky and puffy when deep fried.
09:02First, you knead the dough for 10 minutes.
09:04After that, you let it rest for about 30 minutes, traditionally.
09:08So many things, like minute details, that has to be right for the luchis.
09:12Those very simple luchis to be right.
09:14Traditionally, in Bangladesh, we didn't cook in ovens.
09:19We didn't have ovens.
09:20So, all our breads, they are unleavened breads that we cook on the stove top.
09:24There were times that I'd wake up early on the weekends.
09:27And, you know, those were special moments, because while everyone else is sleeping in,
09:31my mom is up, and then I get to help her make the luchis.
09:35This, in the meantime, has been kneading.
09:38My mom was, like, a very lively person.
09:41I miss my mom a lot.
09:43I'm just gonna stick my dough in here.
09:46That dough needs to rise for 15 minutes.
09:48I'm, like, gonna be running out of time.
09:50While the dough is resting, then I'm gonna start making my chana dough,
09:53because I'm gonna cook it in a pressure cooker,
09:55so it has time to soften in the short amount of time we have.
09:5960 minutes, guys. 60 minutes left.
10:01Oh, my God.
10:03Um, all right.
10:05This is crazy.
10:07This is white pepper.
10:12For this round, I'm making a quick bread with Thai basil pesto.
10:18It's got a little heat in there, a little bit of Thai influence there.
10:22My pesto sauce has Thai basil, spinach, Parmesan cheese, white pepper, salt,
10:28pine nuts, olive oil, and a little bit of lime juice.
10:31And I'm adding a little bit of the Thai basil pesto into the dough mix.
10:35Let's do this.
10:37Doughy, come on.
10:39We didn't bake growing up in Thailand.
10:41We didn't have an oven.
10:42The whole country is hot and humid, so the whole country is an oven in itself.
10:46Come on, dough. We're gonna work.
10:48This recipe is by my Aunt Sue.
10:51Aunt Sue is my American mom's youngest sister.
10:55My American family, they're all great bakers.
10:58I need to roll them into small dinner rolls, spread them with pesto sauce filled with cheese,
11:04and then roll everything into buns and bake them.
11:07Here we go, bread.
11:09Please cooperate and be good babies.
11:12Whew.
11:13It's in the oven.
11:1430 minutes.
11:15Oh, my God.
11:16I thought I'd stepped into a space-time continuum.
11:24That's a lot.
11:25Oh, that looks good.
11:27Oh, yummy.
11:28OK.
11:29Time to check on the cooked collards.
11:31Some people like them lightly sauteed, and then some people like them until they're cooked,
11:35you know, into their next life.
11:37I like them sort of in between.
11:39Beautiful, beautiful, beautiful.
11:41The braising liquid is ham broth, white wine, cola, and it's ham bits.
11:46When all of this cooks down, we're gonna have what we call pot liquor.
11:50OK.
11:52And that's where the magic happens.
11:55This is one of those days where I am not going to rough chop my roux.
11:58I need it to play pretty with me.
12:01The sauce that holds all of this together is the bechamel.
12:04It's flour and butter, and then milk, broth, and sherry.
12:09Look at that.
12:10Oh, yum.
12:11And then I'm gonna put it in a casserole with the buttered breadcrumbs and parmesan,
12:16and then I'm gonna stick it in the oven and let it get bubbly and brown on top.
12:20Yeah, that's right.
12:21OK.
12:27Moment of truth.
12:28I'm cutting into my cornbread, and I'm loving the texture.
12:31I think that's done.
12:32Oh, heck yeah.
12:33I'm worried about this cornbread.
12:36Can't see it.
12:37I don't like it.
12:39I got my cornbread in the oven.
12:42I think we good.
12:43We rising.
12:44Now it's time to start on that sticky chicken.
12:46I want to get this sausage seared up in there pretty good.
12:51Sticky chicken is a chicken in a gravy, we call it, in Louisiana.
12:56And I want to start this skin side down.
12:59The ingredients are whole chicken thighs, mustard and Cajun seasoning, bell pepper and onion.
13:05This rice going and let that cook down.
13:08Well, it looks like we've got a battle of the cornbread between our southern cooks, Kobe and Fran.
13:14I would 100% make cornbread in this challenge.
13:16Yeah.
13:17I need to get this cornbread out of here.
13:20It's so fast to put together.
13:22But as Kobe's doing, you can also load it up because his cornbread is almost like a corn quiche.
13:29We would grow up having something like this often.
13:31You would switch it out with whatever the protein is.
13:34It almost becomes like cornbread dressing.
13:36It would never be cornbread by itself.
13:39So I feel like he's giving us the way that he cooks.
13:42Yeah, yeah.
13:43I'm adding butter to the top because I think it's good like this.
13:46But Fran's doing a very traditional style of cornbread, right?
13:50You know, it's cast iron cooked.
13:52I feel like, yes, they are two cornbreads, but they're very, very different in style.
13:55So it's kind of hard to compare the two as cornbread.
13:58I agree.
14:01Oh, my God.
14:02This is amazing.
14:0320 minutes left.
14:10Going up.
14:13I want to be hands-on with my cooking.
14:16This is like leaving my babies in a box of heat.
14:20I don't know what's going to happen.
14:24Hello, Anika.
14:25Oh, hi.
14:26How are you doing?
14:27Wow.
14:28What are we making today?
14:29So I'm making luchi with chana dough.
14:31Tell me all about it.
14:32So luchi is something we have more like during brunch.
14:35Like on the weekends, you wake up late and, you know, your mom is frying fresh luchis on the stove.
14:41Something sweet or something savory you have it with?
14:43So we have it with traditionally savory.
14:45Okay.
14:46Yes.
14:47I'm going to do one luchi.
14:48Okay.
14:49The rolling pin has like these little grooves inside of it too, I'm noticing.
14:51Yeah.
14:52So this rolling pin is from Bangladesh.
14:53We use traditional like wooden rolling pins and they do have grooves and personally I find it helps hold it in place with the edges.
15:02You know, it's like more friction.
15:03Yeah.
15:04You 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.
15:10You're not going to fry many pieces of dough because that's going to drop the temperature.
15:14Right.
15:15I'm just going to do one at a time.
15:16One at a time.
15:17I like that.
15:18Yeah.
15:19See it's puffing up, puffing up.
15:21And you're going to be flipping it as well.
15:22Yeah.
15:23I'll flip it.
15:24So now.
15:25But what ideally.
15:26That's really fast.
15:27Yeah.
15:28It's really fast because you don't want it to get crispy and hard.
15:31Okay.
15:32Yeah.
15:33We're coming down to the wire.
15:34So I'm excited to try your dish.
15:35Thank you so much.
15:36I really appreciate you coming by.
15:37Yeah.
15:38Pretty sure.
15:39All right.
15:44So this cacao disc here, I got this from the Philippines when we were home.
15:51I'm going to use six of the cacao disc.
15:54Rex, what do you have in the pot?
15:57It's a hot chocolate Filipino drink.
15:59Okay.
16:00And I'm using my grandma's pot.
16:02Yeah.
16:03Normally she uses this for cooking rice.
16:05Oh, I love that.
16:06And then we will whisk this with this batirol and hopefully serve it to you with a frothy top.
16:12Nice.
16:13I love that.
16:15I'm going old school today.
16:16My grandma and grandpa live on the house adjacent to us and they inspire me.
16:21So I'm putting them on my shoulder.
16:23It would mean a lot to win with this recipe.
16:25This will make my family proud, first and foremost, and my country proud.
16:31This looks very Mexican.
16:33Yeah.
16:34And he's from the Philippines.
16:35Yeah.
16:36But there's a huge amount of crossover between Mexico and the Philippines because of Spanish colonialization.
16:40Yes.
16:41Governors in the Philippines were brought from Mexico.
16:43So a lot of the Mexican culture transposed into the Philippines.
16:46Yeah.
16:47You definitely see that today.
16:48Yeah.
16:49It looks like our, it looks like our torta is getting close.
16:5610 minutes, everyone.
16:57Holy mackerel.
16:58I'm struggling with my bologna because I'm pressed for time.
17:03But I think my potato filling is cool enough by now.
17:04And if it's not, I have no choice.
17:05It's very rustic.
17:06Hello.
17:07Hi.
17:08What do you have going on here?
17:09The inspiration is my mother.
17:10When I would come home from school and I saw this griddle, I knew it was a good day.
17:11Yeah.
17:12Okay.
17:13Having six children, my mom didn't have to ask each of us what we wanted in our bologna, but it was the perfect example of her love for her children and how she nourished us through food.
17:26What's here in the filling?
17:27Potato, cilantro, green onion, turmeric, coriander.
17:28That's delicious.
17:29Good.
17:30So it's great to see you cooking yours on a flat top.
17:31Just be careful, because sometimes on these things will cook really hot in one area and
17:45not.
17:46So you may have to rotate and it's cooking somewhat just slow.
17:49It's just not really hot.
17:50It's not.
17:51When I don't see sizzle that bothers me.
17:52I don't want your dough to get hard waiting.
17:55So let's go really hot.
17:58So just check it.
17:59Got it.
18:00You know, you want to get that beautiful golden brown color.
18:02I really feel a connection with Tiffany.
18:04Thank you, chef.
18:05Okay.
18:06Good luck.
18:07I really appreciate her willingness to teach and be a great mentor.
18:09It's looking beautiful and you want these spots on it.
18:12That's like, like, you know, like a tiger.
18:14You want that vibe on the dough.
18:16Three minutes left.
18:18This is it.
18:19Get everything on the plate.
18:20Everything should be out of the oven.
18:22Out of the oven?
18:23You guys out of the oven?
18:24I don't know if I'm going to have enough time to finish these.
18:26Oh, I'm so excited.
18:27That's just how it's supposed to look.
18:29Our cornbread's super hot.
18:31Two.
18:32Oops.
18:33I'm rushing to fry my lucchis.
18:36I'm terrified my lucchis are not going to puff up.
18:39Anika, fry like the wind, girl.
18:42Hey, it popped up.
18:43Look at it.
18:44It's so beautiful.
18:45Do you see it?
18:46It popped up just like I wanted it to.
18:48It's got to get on the plate.
18:5010.
18:519.
18:528.
18:537.
18:546.
18:555.
18:564.
18:573.
18:582.
18:591.
19:00Time's up, everyone!
19:01Time's up!
19:02Woo!
19:03Nothing we can do now.
19:05Go with love and doneness and deliciousness.
19:09We gave you 75 minutes to prepare a dish that features freshly made bread.
19:23All right, Fran, come join us.
19:27What dish did you make and what's the inspiration behind it?
19:30Today I made cornbread and collard greens gratiné with a little side kiss of potlicker.
19:37Some people dunk, some people just sip.
19:42I have to say the cornbread, I think it has really nice flavor.
19:45It's a little bit dry for me.
19:47Okay.
19:48However, the highest use of cornbread is to dip in the potlicker.
19:51And so when I do that, I think it's really, really nice.
19:55I do feel the cornbread is dry.
19:57I think just a little bit more moisture.
19:59So whether that's buttermilk, whether you're using a little more egg,
20:02because of the high ratio of cornmeal in here, you just needed it to absorb just a little bit more.
20:07But I think the flavor is delicious and I love the doneness of the greens.
20:11Thank you. Thank you.
20:13All right, Coby, come join us.
20:16What I cooked today was a crawfish cornbread with a sticky chicken.
20:21I know that we have two cornbreads today, so it's going to be interesting to see this two southern approaches to cornbread.
20:28Coby, man, the chicken is really nicely cooked.
20:32Incredible flavor, depth in that gravy.
20:35But a little bit, I'm like, okay, but I'm supposed to like avert my eyes because I'm supposed to focus on the bread part of the bread challenge.
20:41But it's barely a bread. This is like a bread in like the most generous definition of bread.
20:47There's a lot of crawfish in here.
20:49To me, this eats more like a casserole or something like that.
20:52That's kind of how we do it.
20:53I'm just saying like there's just so much here, my brain is melting a little bit.
20:56Are you happy?
20:57I'm happy. I'm very happy.
20:59That's the sign of it.
21:00Yeah, yeah, yeah. No, I'm very happy.
21:02To me, the cornbread does shine.
21:03I like the flavor of the corn, the crawfish.
21:07I'm glad I got an edge piece with all that cheese kind of caramelized against the edge of the pan there.
21:11People eat bread differently, right?
21:12Sure.
21:13And if this is the way that you eat bread, then this is the way that you eat bread.
21:18Anika, come join us.
21:20So today I made for you luchi with chanadal.
21:24Luchi is a traditional bread we have in Bangladesh.
21:27Because my mom used to make it for us, it's a very special dish for me.
21:31And my mom and dad have both passed away, so I made this in honor of my mom.
21:35Thank you for sharing that story with us.
21:37Anything that we can have that has been passed down, I mean, it's an honor to eat it, honestly.
21:43I think the bread turned out great.
21:44Well, thank you.
21:45I think it's nice and aerated.
21:46I can see how it puffed up.
21:48I love how it like kind of pulls apart and you get this sort of like flaky little bits as well.
21:52And I think it's a perfect bread for like dipping and like, you know, using your hands and just kind of eating.
21:57I agree.
21:58I really like even the dried chilies in here.
22:00But as I'm eating, I wish that it had a little bit more salt in the split pea itself.
22:05There's so much flavor, but I think just a little bit would be nice.
22:12Waikal, come join us.
22:14Today I made bulani kachalu, which is a flatbread stuffed with turmeric potato filling.
22:21I think the bulani is a little bit tough.
22:25I know you were experiencing some issues with that grill.
22:28Yeah, I just feel like I'm much better at spending dough than making it.
22:31And that's my biggest issue in life.
22:34And this challenge definitely proved that.
22:36I was sweating bullets.
22:38But I think overall the bites, the potato, the sumac, all of that together really creates a really nice flavor combination.
22:44Oh yeah, totally.
22:45Maybe a tiny bit on the tough side.
22:47You could like knead it at just one second less.
22:50But really it's quite chewy and I think it's quite nice.
22:56So Ani, please come join us.
22:58I made a quick bread with Thai basil pesto sauce.
23:03I think that the texture of the bread came out really nice.
23:06The pesto is actually really good as well.
23:09You did a good job.
23:10And you're not a baker.
23:11I am not.
23:12Okay.
23:13I'm not.
23:14I'm so not.
23:15Based on this right here, understanding flavor profiles is so big and not many people can understand it like you are.
23:24So follow your path.
23:29Rex, please come join us.
23:31I am at last.
23:34Today I made torta de Argao with secuate dip and drink.
23:43Rex, I love that you eat bread that's cake.
23:49So like if I were to eat this whole thing, I would definitely go into a little bit of a sugar coma.
23:53But maybe that's a me problem, not a you problem.
23:55But when you bite into this torta, it's crunchy, it's crackly.
24:00All that sugar has caramelized.
24:02It adds such a beautiful texture.
24:03The interior is nice and moist.
24:05It's very tender.
24:06And then I dip it into this beautiful, smooth, almost chocolate pudding.
24:10It adds such a beautiful texture.
24:12I really love that you used your grandma's pot.
24:15Like that was special.
24:16I know that sometimes we can't really say what it is, but there is something special to it, you know?
24:23And the fact that you're sharing it with us.
24:25Thank you so much for that.
24:26Thank you so much.
24:27Cooks, in the last round, you had 75 minutes to prepare a bread-centered dish.
24:38All right.
24:39Who had your favorite dishes this round?
24:41One of our favorite dishes from the round was Rex.
24:47Rex, your torta de Argao had a really nice balance.
24:55This had like this beautiful, lacy crust caramelization.
24:59And when you dipped it into the chocolate, which was kind of a little bit bitter,
25:02it was just the perfect pairing.
25:04Wow.
25:05I was worried about this baking competition.
25:07So to be in the top two in this round, it was really good.
25:10Our other favorite dish was...
25:14Kobe.
25:20I have to tell you, Kobe, your crawfish cornbread with sticky chicken.
25:23It was a little controversial.
25:25Is it a bread?
25:26Is it a casserole?
25:28But the one thing that all the judges agreed on is that it was fantastic.
25:34We love that crawfish.
25:36We love all that cheese to go back for bite after bite.
25:40Awesome.
25:42I'm pretty fired up.
25:43To be on top three times in a row is starting to make me believe that I can make it to the finale.
25:48Excellent job, everyone.
25:50We're excited to see what you do in the next round.
25:59In the last round, we put your baking skills to the test by having you prepare a dish with freshly made bread.
26:04For 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.
26:11In the past seasons, our home cooks have filled the table with some delectable desserts.
26:20In this season, we want you to elevate our bake sale by making one dozen of your tastiest treats that feature a fruit component.
26:28There is a lot at stake this round.
26:31No one is going home today, but the finale is just three weeks away.
26:36And a perfect dozen can get you one step closer to your place in the final week of the competition.
26:43Okay, you have 90 minutes to create a treat with a fruit component for our judges and me to enjoy.
26:50Bakers, your time starts now!
26:54Let's go!
26:55Let's go!
26:56Let's go!
26:57Let's do this!
26:58So I've got cake flour here.
26:59I've got vanilla.
27:00I've got sugar.
27:01Okay.
27:02Oh, well.
27:05It's just going to be messy.
27:07Judges, it is the third annual Great American Recipe Bake Sale.
27:12We had a lot of fun last time.
27:13We had a great time.
27:14Every bite was incredible.
27:15So what do you want to see from them with the fruit?
27:18I'll be happy with anything that's not a fruit cake, to be honest with you.
27:21I'm not a fruit cake fan.
27:22That's obviously one way of using fruit, but there are so many ways that you can use fruit.
27:27And a bake sale, I want the flavor to really pop.
27:30I want you to taste it, and that's the thing you want to tell your friends to go get it.
27:34Because it always is kind of a competition, right?
27:36Whether you admit it or not.
27:37Like, you want your thing to be running out first.
27:39You want everyone to buy your thing first.
27:41It is a competition.
27:42It is a competition.
27:43It is a competition.
27:44Anika!
27:45Hi!
27:46Hi!
27:47What do you have there?
27:49I don't know if you can see all the oranges, and I hope you love oranges.
27:53For this challenge, I'm making mini orange bun cakes.
27:57Orange zest, honestly, smells really, really good.
28:01Baking 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.
28:10And with this recipe, I feel like I'm going to be bringing something of my roots and my culture through the oranges.
28:16My father's family are from the northeast part of Bangladesh, which is Silat.
28:22Silat traditionally was the center for where orange was grown.
28:26So 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.
28:34All right.
28:35I think I've got enough zest.
28:37Next, I have to make the batter.
28:40It's just butter, sugar, eggs.
28:43Whoa!
28:45Don't get that.
28:47Sour cream, vanilla extract, cake flour, and the zest and the juice of the oranges.
28:54The trickiest part of this dish is baking it for just the right level of doneness.
29:01I want the outside to be slightly caramelized, but I definitely don't want it dried out.
29:06You never know what happens, right?
29:08But so far, I'm feeling pretty okay.
29:12And just a little extra because we just like it sweet.
29:16For the bake sale, I'm making bread pudding with a pineapple cream sauce.
29:21I need to make this bread small.
29:24Bread pudding is super sweet, just bread chopped up.
29:27Mix it up with some evaporated milk, some vanilla, and eggs.
29:32Kind of let that soak up to get that hard bread back saturated.
29:35Now, I'm going to have to put this bread in here.
29:38The only thing I really know about bake sales is on Sunday, you walked out of church.
29:43You could buy some baked goods.
29:44My mama said, no, boy, let's go.
29:46You don't need none of that.
29:47And we went home and made our own.
29:49Soak that up real good.
29:52Because they get all those flavors in the bread.
29:54In the first round, I was top again.
29:57So I'm super excited.
29:58I am crushing this baking competition.
30:01All right.
30:03Get these baked up.
30:06Maybe another minute, then we get our stiff peak.
30:08For this round, I'm making Silvanas.
30:11A meringue wafer sandwich with pineapple, durian, and mango buttercream.
30:16Back in the Philippines, Silvanas is served frozen and has buttercream in the middle.
30:22So first, I need to bake this meringue into wafers.
30:28What's up, Rex? How's it going?
30:29Hey, Chef.
30:30I'm making the meringue.
30:31You're basically going to take these meringues and you're going to bake them, right?
30:34Bake this.
30:35Yeah.
30:36And then you're going to have some sort of a cookie, I'm assuming?
30:38Yes.
30:39So when you bite it, you have the crunch of this.
30:40Yeah.
30:41And then you have the buttery texture of the buttercream.
30:43Is that actual buttercream with the fruit?
30:45Yes.
30:46Yes.
30:47This is something new.
30:48Typical Silvanas back home is just plain buttercream.
30:49But I'm taking a risk of infusing our flavor of pineapple, durian, and also mango.
30:54Durian is this fruit in the Philippines which has a very intimidating smell.
30:59A lot of people don't like it, actually.
31:00But I love it.
31:01Yeah, it's intimidating.
31:02When you smell it, it smells a little intimidating.
31:04But once you incorporate it in this recipe, it's like a durian candy.
31:07Yeah.
31:08I think the durian is a very strong flavor, obviously.
31:10But you have pineapple, you have mango.
31:12Yes.
31:13That makes it really interesting versus just having a plain dessert.
31:15I feel like you've chosen a unique way to do it.
31:17Yes.
31:18This is one of the hardest.
31:19Back in the Philippines, not a lot of people do this.
31:21Okay.
31:22So this is a tough challenge for you.
31:23I like the risk.
31:24But we loved your round one dish.
31:25I mean, you know, just like the texture and the chocolate and like the flavor combinations.
31:29There's a lot of steak here right now.
31:31Even though I got a tough dish, I really need to step up my game if I want to make it to the finals.
31:36You're going to pull it off, right?
31:37Yes, I am.
31:38Okay.
31:39Let us get that in the oven.
31:40I can't wait to taste it.
31:41Thank you, Chef.
31:42One hour.
31:44Woo-hoo!
31:45It's a jumping shoe zone.
31:46Oh, yeah.
31:47The shallot in the ice.
31:49Oof.
31:50Yes, the burn.
31:51For the bake sale, I'm making canole mogang with huckleberries.
31:55So the Thai dessert, traditionally there'll be no fruit at all, but I am so proud that
32:01I'm able to bring the regional touch of Spokane, Washington with my sugared huckleberries.
32:07So again, the fusion of two cultures in my dish.
32:10It's a more challenging recipe.
32:12It's between a custard and a tart, but I love texture.
32:16And so I'm going to add crispy shallots and mung beans into my custard.
32:20Hello, Tiffany.
32:21Hello.
32:22How are you?
32:23I'm fine.
32:25What are we making?
32:27Traditionally, this dessert is steamed.
32:29Uh-huh.
32:30I'm going to put a little bit of water in the bottom of these cups.
32:32Okay.
32:33And then bake it with mung beans.
32:35Just a little bit of texture in there.
32:37Okay.
32:38A little bit different than American desserts.
32:40Also going to add shallot, which is a surprise element.
32:43I know.
32:44I know.
32:45Everyone.
32:46Shallots!
32:47I want to be here for the finale.
32:48So I want to wow the judges with something different.
32:51I mean, shallots are sweet.
32:53Actually, the traditional way, we do add shallots.
32:55Okay.
32:56And I just want you judges to taste it, too.
32:58Yes.
32:59And you surprised us with your knowledge earlier today.
33:03I can't wait for you to try this.
33:04Yes.
33:05Absolutely.
33:06I think you are definitely on the right track.
33:07Get it exactly how you want it before you get it in the oven.
33:09Sounds good.
33:10Yes.
33:11That's great advice.
33:12Thank you so much.
33:14Kap kun ka.
33:15Kap kun ka.
33:16I am concerned at this point.
33:17I haven't been the winner of the round yet.
33:19This is the week that I need to bring it.
33:21There we go.
33:22My little baby cups.
33:24Go in with love and deliciousness.
33:29I have a huge surprise.
33:31There's a lot of butter in my favorite recipe.
33:35I'm making lemon pound cake muffins.
33:38They say you taste with your nose, and I believe it when I use lemon zest, you know?
33:44When my kids were little, I didn't do a lot of baking.
33:48But now that our daughter Margie is a high school teacher, I'm sending some bake sale treats
33:55for her kids' use in bake sales, and they go like a house of fire.
34:02I really need to redeem myself because in the first round, my cornbread was absolutely dry.
34:10So this is my opportunity to demonstrate that I know how to bake.
34:14I can do this.
34:18I think it needs a little more lemon.
34:20I know this is a bake sale, but I'm going savory because you can have the best of both worlds.
34:25I'm going to be making afghan sambose gushti, which is a beef samosa.
34:30A samosa is basically a filled pastry, and I need to get the filling done first
34:34because then I need to cool it so I can wrap it in the pastry.
34:38The filling for my sambose gushti is going to be beef, dates, currants, slivered almonds, and a whole lot of spices.
34:45I really wanted to showcase the dry fruit and nuts that are very popular in Afghanistan,
34:50so I decided to do this savory and sweet combination.
34:54I want to get into the finale to continue having the opportunity to showcase my culture,
34:58and I feel the pressure of my ancestors when I do this.
35:02Kobe, can you give this a try for me?
35:04Absolutely.
35:05Enough salt.
35:08Good?
35:09Man, that's an awesome flavor.
35:10Can I get a wow?
35:11Wow.
35:13I like it.
35:14That's so different.
35:17Kobe, how's it going?
35:18Hope you're all ready.
35:22My bread pudding's in the oven, so time to make pineapple cream sauce.
35:27I definitely want to keep this juice, though.
35:29Oh, we have pineapple, too.
35:31Look at that.
35:32Pineapple cook-off.
35:33I like it.
35:34I use some heavy whipping cream, butter, crushed pineapples, and the sauce that comes in,
35:39and I use a little bit of cornstarch just to kind of thicken that up.
35:42The bread pudding's a little heavy, but that pineapple cream sauce, kind of refreshing.
35:46It's a little acidic, and it kind of knocks that heaviness down a little bit.
35:5030 minutes.
35:52Holy smokes.
35:59Hey, Francis.
36:00Hi, Fran.
36:01Oh, you're walking away from me.
36:02I know.
36:03I know.
36:04Isn't that rude?
36:05I can smell the lemon walking over here, so I'd love that.
36:07Oh, good.
36:08I know.
36:09It is.
36:10It's fragrant.
36:11Do you believe in eating raw batter?
36:12Yeah.
36:13I think it tastes really good, but I don't know if it pops.
36:15I think the flavor's really nice.
36:16Oh, thank you.
36:17Yeah, it's tasty.
36:18Bake sales themselves are, you know, usually met in the spirit of community, but it's also
36:23competitive.
36:24So I would say maximize your lemon, because you have a lot of sweetness in the cake.
36:27And if you have extra time, I don't know, maybe like candy, some lemon rinds.
36:31Just make a simple syrup.
36:32Okay.
36:33And you can just take off strips, boil them in the candy syrup until it's really nice
36:38and tender.
36:39Ooh, just make it glossy.
36:40Yeah, yeah, yeah, exactly.
36:41Okay.
36:43Awesome.
36:44All right.
36:45Well, enjoy.
36:46I can't wait to taste it.
36:47Thank you, Francis.
36:48This is such a helpful conversation, and Francis inspired me.
36:51Oh, I'm so excited about this.
36:5320 minutes left.
36:54Oh, my God.
36:55Time to glaze.
36:56Okay.
36:57I want to get this even, just so I can have even cooking.
37:02My filling is cool now, and now I have to rush and get all of these samosas filled.
37:06In round one, my look was rustic, and that was okay for that dish, but this is a bake sale,
37:11so we need it to be pretty.
37:13I am struggling with some of them, for sure.
37:16Not cute.
37:17Weigal.
37:18Yes?
37:19Your samosas are done.
37:21I'm feeling very nervous at this point.
37:24No one has a savory dish like mine in this round.
37:27It's either a really big risk or a very smart move.
37:31Oh, finally.
37:33Fingers crossed.
37:41So I can see the cakes rising.
37:43It's coming along well.
37:44While the bun cakes are baking, I make the orange.
37:46Syrup by heating up orange juice and granulated sugar, and I let it simmer for a little bit.
37:56They're beautiful.
37:58Thanks, friend.
37:59Just 10 minutes left, folks.
38:01Whew.
38:02Yeah.
38:04So one tablespoon each time.
38:06My meringue's in the oven, but here's the hardest part, emulsification of the buttercream
38:11with the fruit-infused flavor.
38:13It is exciting and also at the same time nerve-wracking.
38:15If you mess this up, you won't have the right consistency.
38:19Oh.
38:20You happy with the buttercream?
38:21Not so much.
38:22Oh.
38:23It broke?
38:24A little bit.
38:25Yeah.
38:26Eric, let me go.
38:27All right.
38:28Get over there.
38:29We need Tim.
38:30We need Tim.
38:31Rex, what's going on?
38:32Ooh, okay.
38:33Yeah, yeah, yeah.
38:34It looks like you over whipped it, right?
38:35I always have this trouble.
38:36But the way to fix it is we heat it up a little bit.
38:38Okay.
38:39And then we can emulsify it back.
38:40Okay.
38:41But you have to be very gentle.
38:42I am really nervous.
38:43Just one misstep.
38:45That's it.
38:46Thank you so much, Chef.
38:49Trying to even out the temperature a little bit.
38:51Okay.
38:52Thank you for the help.
38:53I'm just trying to be composed.
38:55We did the work.
38:56Yeah.
38:57Sorry.
38:58Oh, so see?
38:59Now we're coming back together.
39:00It's better.
39:01That's fine.
39:02That's perfect.
39:03Thank you so much, Chef.
39:04I appreciate it.
39:05Thank you so much.
39:06What an honor to work with you.
39:08Good luck, Rex.
39:09Let's go.
39:10Thank you so much.
39:11Now I'm ready to sandwich my wafers.
39:12Oh, my goodness.
39:13It was...
39:14Eric was really worried about this.
39:15Man.
39:16Seven minutes left.
39:17Let's go.
39:18Ugh, I'm so tempted to open this, but I cannot.
39:21At this point, I'm just waiting for the custard to bake.
39:24I can't touch it.
39:25I just have to trust the oven at this point.
39:28So, Juana, how we doing?
39:29Oh, it's coming along.
39:32How about yourself?
39:33Good.
39:37Something could always go wrong, you know.
39:39Dang, Kobe.
39:40Those are beautiful.
39:46Wow.
39:47I'm noticing that the front side look good, but the back side is a little crispy.
39:53Ooh, y'all.
39:54It looks like the bottom is more brown than I'm sure he intended.
39:59Oftentimes, when you see a baking recipe, it says to, you know, rotate the trays, because
40:03ovens, it's not the same temperature inside.
40:05For sure.
40:06I'm at crunch time now.
40:08I'm hoping that sauce kind of softens that side up a little bit.
40:12Hey, Kobe, if all this fails, it's a caramelized bread pudding.
40:15Oh, I like that.
40:16I like that.
40:17Yeah.
40:18Two minutes, everyone.
40:19Get your treats ready for our bake sale table.
40:22Laser focus right here.
40:24Moment of truth.
40:27Ah, they look nice.
40:30I'm so glad that Frances taught me how to make candied lemon to put on top.
40:35If I didn't have this, it would be naked.
40:37Almost done.
40:38They look great.
40:39I'm going to brush a little bit more.
40:40Okay.
40:41Oh, you're naked.
40:42Suwani, how's it looking?
40:43It's coming along.
40:44Oh, my God, it looks happy.
40:45Golden brown, flaky, and beautiful, just like me.
40:46If you're confident, I'm confident.
40:47Okay, great.
40:4810, 9, 8, 7, 6, 5, 4, 3, 2, 1.
40:57Time's up!
40:59Woohoo!
41:00Woohoo!
41:01Woohoo!
41:03Oh, my God.
41:04It looks happy!
41:05Golden brown, flaky, and beautiful, just like me.
41:07If you're confident, I'm confident.
41:08Okay, great.
41:1210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
41:16Woohoo!
41:17Woohoo!
41:18For the second round, we asked you to make us an item sure to sell out for the annual Great American Recipe Bake Sale.
41:33What a spray. Like, this is how you show up, you know?
41:37I am digging this.
41:39Rex, come join us.
41:42So today I baked Sylvanas.
41:44This is a meringue sandwich infused with pineapple, durian, and mango.
41:49Even my wife told me it's a risk to use the durian because not a lot of people like it.
41:53I've been into the durian one. That's, you know, a very distinct flavor.
41:59But I really love the texture here and the nuts on the outside. I think it turned out really good.
42:05However, the bake sale, they all look the same. So there was no way to know what flavor you were getting.
42:09And if you were a pineapple fan and then you got the durian and you're like bummed out.
42:13But Rex, this is unlike anything I've ever had.
42:17The meringue, it's like barely sweet, which I love.
42:20And it has a super light, crisp, airy texture.
42:24And what's really cool about that is it's almost like an ice cream sandwich.
42:28So it's this real flavor journey.
42:31This was really, really nice.
42:32Thanks so much, Francis. Thank you.
42:34Soani.
42:35Today I made Kano Mokeng. It's a Thai dessert made with mung beans, coconut milk, fried shallots, and huckleberries for the fruit.
42:46Soani, you have truly baked a custard feel that is so smooth.
42:53And I like the shallots. You know, it's mild. It's not too much.
42:56And I think that the sweetness that the shallot provides is almost just a different complex of flavor.
43:02I think that it's really nice and really different.
43:05I agree with Tiffany.
43:06I think what really makes this dish for me actually is your own spin on it, which is the huckleberry.
43:11Having that tartness really lifts the whole thing up.
43:15The thing I would say, though, is looking around, the huckleberry is pretty inconsistent.
43:19You know, so if I was at the bake sale, I'd be like, doo-doo-doo-doo-doo-doo.
43:24You know, I'd be like grabbing that one.
43:26But really eye-opening. Thank you.
43:30Waikal, your turn.
43:31I made sambosai gushti, or beef samosas.
43:35They're a classic Afghan pastry.
43:38It's a sweet and savory balance.
43:40There's beef, and I incorporated the fruit in the challenge by showcasing our love for dry fruit and nuts.
43:46Like, I have to say, this presentation is stunning.
43:52Stunning.
43:53Just that combination of colors and, look, this is like a millionaire's amount of pistachio.
43:58Just feels like a moment of luxury.
43:59Thank you, Nosh.
44:01The pastry is flaky.
44:03The dominant flavor in this is the fruit and the spices.
44:07The beef is there.
44:08Yes.
44:08And it adds a savory note, but the filling does feel like it could be a little bit juicier, moister, maybe.
44:14Yeah, I have to agree.
44:15The fruit, like Frances says, is sort of the dominant flavor.
44:19But 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.
44:26You did an excellent job.
44:27It's delicious.
44:30Kobe, come join us.
44:33I made a bread pudding with a pineapple cream sauce.
44:37This recipe was taught to me by one of my first captains on the fire department.
44:40You know, Kobe, I saw when you pulled these bread puddings out of the oven, as a firefighter, you're looking at this, and you're like, did this burn?
44:51But, you know, I got to tell you, I actually think that little bit of, like, extra dark bitterness really helps it out.
44:58It's great flavor, but there's a lot of sweetness, and that bitterness actually helps keep it interesting.
45:05Okay.
45:05I would love fresh pineapple also, because you've got the cooked pineapple and the cream sauce, and fresh pineapple would give it another dimension.
45:11Gotcha.
45:12Kobe, I've eaten a lot of bread puddings.
45:13I think it's very, very rich, which bread pudding is, for sure, and the amount of sauce that you gave us was definitely on the luxurious side.
45:22But maybe a little rum will sort of offset some of that sweetness, right?
45:27You know, like a cooked-out rum, but I think that would add just another dimension.
45:33Anika, come join us.
45:35So I made for you mini orange bun cakes.
45:37I used orange because my dad is from the northeast of the country.
45:41It's a region called Salette, and oranges traditionally grow in Salette.
45:45So I wanted to honor my dad through a very iconic American, you know, mini bun cake.
45:52Anika, your bun cakes are beautiful.
45:54I would say that as delicious as it is with the orange, I find it a bit dry in some areas.
46:01I'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, but the flavor here is delicious.
46:09Oh, thank you.
46:10Yeah, I agree with Tiffany.
46:11The orange aroma is so pretty.
46:14It's sweet, it's buttery, but I would love a little more of the tartness of the orange.
46:18You can even, like, cheat a little and add some lemon juice, too, because that'll give you a little more of the tartness.
46:24I'll try that next time.
46:27Fran, come join us.
46:30I made lemon pound cake muffins.
46:38Fran.
46:38This is lemon, and it is buttery, and it has the most incredible crumb, and I tell you what, I would buy all of them.
46:50I just won't do that.
46:52I would buy all of them.
46:53Sure.
46:54This cake is moist, it's tender.
46:59I love how much lemon juice is in the glaze, and I'm so happy that you enjoyed the idea of making the candied lemon peel.
47:07I would say, actually, the peel, I would cook a little bit longer until it's, like, really quite tender.
47:11It's a little bit tough for me still, but I think it was your first time making candied lemon peel.
47:15It's pretty nice.
47:16Thank you all.
47:17Thank you so much, Fran.
47:25I feel like the bake sale just keeps getting more and more delicious every season.
47:28Yeah, and, like, more educational.
47:30Like, so many things I've never seen before.
47:32For sure.
47:33What are some of the standout items this round?
47:34Oh, let me go.
47:38Fran's lemon pound cake muffin.
47:41My goodness, that was good.
47:45It was just beautifully baked.
47:47It was still, like, sweet, but you still got the lemon essence, and you had the lemon sourness still there.
47:53It was just a very well-done pound cake.
47:57Except for that candied lemon peel.
48:00What kind of idea was that?
48:03But would you still buy it at a bake sale?
48:05100%.
48:06I'm not all of them.
48:08What do you mean?
48:08I'm not leaving anybody left.
48:10Another favorite of the round was Rex's Sylvanas.
48:14His buttercream was broken, but when we ate it, holy cow.
48:19The texture of that meringue was so light and airy.
48:22It wasn't too sweet, and it disappeared right into this cold buttercream that was almost like ice cream.
48:28Yeah, yeah.
48:29It was a real adventure.
48:31You know, another one of my favorites was Guacal's beef samosas with dates and currants.
48:35It was a really nice pastry.
48:37I don't think it was overly sweet.
48:38I really liked the pistachio flavor that came through.
48:41And I think with the flaky puff pastry, it really came together really nicely.
48:44I just found the mixture to be dry, but I appreciated the texture of that puff pastry.
48:50Were there any bake sale items you think didn't deliver?
48:53Remember, we are only three weeks away from the finale, so we really do need to see growth from these cooks.
48:58I think one of the lesser successful dishes was Anika with her orange mini-bunt cakes.
49:04The orange had great flavor, but I think there was no sense of moisture there.
49:08I think she did all of the right steps.
49:10I think she just overcooked it.
49:12You know, another dish that wasn't necessarily my favorite, it was Colby's bread pudding with pineapple cream sauce.
49:17The way that he presented it for us, it was very sweet.
49:22It was like swimming in that gluten.
49:23Yeah, and my first bite, I thought it was a very good bite.
49:26I 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.
49:31Yeah, I agree.
49:32Colby was concerned about maybe he had overcooked the bread pudding.
49:35I actually thought it was a happy accident because of all that sugar, of all that sweetness.
49:39A little bit of that sort of more burnt caramelization, I thought actually helped balance it out a little.
49:44But still, it wasn't enough to counteract all the sweetness.
49:49Another dish we need to talk about is Suwanee's Thai custard with the mung beans and the sugared huckleberries.
49:54I thought this was actually a very cool dish that I've not really had before.
49:58This addition of fried shallots, which I would never think I would enjoy in a dessert, but it worked for me.
50:04However, what tied it together, though, was the huckleberry sauce.
50:08The sweetness of those berries really helped it out.
50:11But then half of them looked like there was no sauce on them at all.
50:14Absolutely.
50:16It really all comes down to which item you'd pick at a bake sale.
50:19100%.
50:19So you're all in agreement?
50:21Yeah.
50:21Yeah.
50:22All right, then let's bring the home cooks back in.
50:29We asked you to bake one dozen items that feature some element of fruit for our annual bake sale.
50:36Before we announce our favorites, the judges want to give a little feedback to a couple dishes.
50:40The first bake sale item that wasn't as successful this round was Kobe.
50:48Your bread pudding with pineapple cream sauce was tasty, but it was also really rich and really sweet.
50:54And the other dish lacking a little bit today was Anika.
51:04Your orange mini bundt cake had delicious orange flavor, but unfortunately we thought it was a little dry.
51:12Now, judges, which bake sale items would sell out in a snap?
51:16The first treat that came out on top was Rex.
51:24Good job, Rex.
51:25Good job.
51:27Your sylvanas were unlike anything I've ever had before.
51:30How 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.
51:38Our other favorite dish of the bake sale was Fran.
51:53Fran, I don't know why you're surprised.
51:55Your lemon pound cake muffins were a delight.
51:58They 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.
52:06Oh, thank you, Chef.
52:07Great job, you two.
52:09But there can only be one bake sale winner.
52:12Our favorite bake sale item was...
52:17Fran.
52:18Woo!
52:22Wow.
52:24You know, we were worried in round one when your cornbread was a little dry, but this was far from that.
52:30It was just so delicious.
52:31And honestly, we all agreed that you truly let the lemon shine and the texture of the cake.
52:39It was just perfect.
52:40Thank you, Chef.
52:41Thank you very much.
52:42I'm shocked and amazed that I won a baking challenge.
52:47I had had a top dish with the shrimp and grits, but this was the first time that I'd actually won a challenge.
52:53So I'm enjoying it, letting it give me some energy, and now I'm already looking ahead to the next challenge.
52:59All right, get some rest, and we'll see you back next week for more of your great American recipes.
53:05Bye!
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