VINCENT - A local woman will be heading to the 46th Pillsbury Bake-Off Contest following a request for votes for her recipe last month.
Last month, Anne Johnson, a Vincent resident, was named a semi-finalist in the annual competition with her recipe for PB&J Mini Walnut Muffins. After an online public vote in the competition's "Quick Rise and Shine Breakfasts," Johnson was told last week she received enough votes to participate in the contest.
"I am really very excited," Johnson said Monday. "I'm a little nervous, but more excited than apprehensive."
This was the first time the Pillsbury Bake-Off has allowed the public to vote on which recipes will be included in the competition.
"It was a different experience," Johnson said. "I'm just grateful for the votes and want to thank everyone who voted for my recipe."
Johnson is now planning to attend the 46th Pillsbury Bake-Off Contest in Las Vegas, which runs from Nov. 10-12.
PB&J Mini Walnut Muffins
* * *
* 1 roll Pillsbury refrigerated peanut butter cookie dough
* 1/3 cup Pillsbury BEST All Purpose Flour
* 1 teaspoon baking soda
* 2 eggs
* 1/3 cup buttermilk
* 3 cups finely chopped walnuts
* 1/2 cup Smucker's Seedless Strawberry Jam
* * *
* Heat oven to 350-degrees. Spray 48 mini muffin cups with Crisco Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften. In small bowl, mix flour, baking soda and 1/4 teaspoon salt; set aside.
* In large bowl, break up cookie dough. Beat in eggs and buttermilk with electric mixer on medium speed until smooth. Stir in flour mixture just until moistened. Stir in 1 1/2 cups of the walnuts. Spoon about one tablespoon batter into each muffin cup, filling 2/3 full. Bake 8 to 12 minutes or until light golden brown and toothpick inserted in center comes out clean. Remove from pans to cooling rack. Cool 5 minutes or until cool enough to handle.
* Meanwhile, in small microwavable bowl, microwave jam on High 45 to 60 seconds or until melted. Place remaining 1 1/2 cups walnuts in small bowl.
* Dip tops of muffins in jam; roll tops in remaining 1 1/2 cups walnuts. Serve warm or cool.
This will be her second time as part of the large cooking competition, she said. In 2006, Johnson was a finalist and attended the contest in Orlando, Fla.
"I think it helps having been part of the Bake-Off before," she said. "Because I was in the Orlando competition, I know what to expect."
Although she has an idea of what will happen in Las Vegas, Johnson said that knowledge does not help alleviate her nerves.
"Even though I know what to expect, I'm still nervous," she said.
During the three-day competition, Johnson will join the other contestants from around the country and prepare her PB&J Mini Walnut Muffins. All 100 finalists will be vying for the $1 million grand prize at the Aria Resort and Casino.
The Pillsbury Bake-Off Contest originated in 1949 with the first event having been held at the Waldorf Astoria in New York City.
In an effort to encourage more simple, original recipes, all submissions were limited to seven or fewer ingredients and must take 30 minutes or less to prepare, not including baking or cooling time.