Persistence pays off for Beverly Batty
Beverly Batty of Forest Lake is a semifinalist in the 46th Pillsbury Bake-Off Contest.
Her On the Go Breakfast Cookie recipe is one of 59 semifinalists in the category Quick Rise and Shine Breakfasts.
Of those 59, 33 will advance to the Bake-Off Contest finals, to be held Nov. 10 to 12 at the Aria Resort & Casino in Las Vegas. A hundred cooks will compete in three categories: breakfasts, appetizers and dinners.
This year, on-line voting will determine which semifinalists compete for the grand prize. The deadline is very near: Votes must be cast by noon on Thursday, Sept. 26. So well-wishers who would like to help Batty get into the finals must act quickly.
She will be notified on Thursday, Oct. 3, if she is going to Las Vegas in November. The winner receives a $1 million grand prize.
To vote, go on-line to BakeOff.com and click on Bake-Off voting and Vote Now! Voters are required to register. After that is done, scroll through the photos (her recipe is the only cookie) to cast a vote.
Batty enters the Bake-Off every year. “I have entered every contest Pillsbury had since 1976, when we moved to the Minneapolis area. I was in my 30’s,” she said. “Now I am 67 and thrilled to be this close. Also, now that I’m a Grandma, I can share the fun with my family!”
Her family is very supportive of her efforts. “My children got me on Facebook. They said, ‘Mom, that is great exposure.’” One of her sons, Michael, mailed some of her cookies to England, where Facebook friends had read the news. “They can’t vote, but they want to try them,” she said.
Batty has been making new recipes for years. Her creations have appeared in Better Homes and Gardens (Poppyseed Jammin’ Coffee Cake), Country Woman (Cranberry Date Bar) and the Taste of Home Holiday and Celebrations cookbook (Ratatouille Potpie Pizza.)
In 1986 she published her own cookbook, “Something Old, Something New, Something Borrowed, and Manna, Too” for family and friends. She typed, photocopied and bound 250 copies — and then did it again in 1994 when more were needed. “I’m known by my friends and family as the recipe queen,” she said.
The Batty family has a routine for evaluating new recipes. When she is experimenting, Beverly carefully records the ingredients and amounts. Then her family rates her creation on a scale from 1 to 10. If the rating is 9 or 10, she keeps the recipe.
She is especially known for her egg rolls, she said, a recipe she developed from one her kids made in home economics class. She added cellophane noodles and changed the ratio of cabbage to meat.
In addition to her family and friends, she has shared her On the Go Breakfast Cookie at two Forest Lake businesses, Wells Fargo Bank and LaGrande Salon.
To encourage simple, original recipes, Pillsbury limits them to seven ingredients which can be assembled in 30 minutes. Two ingredients must be Pillsbury products. Batty chose oatmeal raisin cookie dough and German chocolate frosting with coconuts and pecans. She added flax seed, walnuts, more oatmeal, unsweetened coconut and raisins. “It’s a glorified oatmeal cookie,” she explained. The ingredients Batty chose add healthy fats, fiber and texture.
She also submitted a breakfast pizza recipe called Blueberry Za. Both the pizza recipe and the semifinalist cookie recipe are shown below.
On the Go Breakfast Cookies
1 package Pillsbury Big Deluxe refrigerated oatmeal
1/2 cup Pillsbury Creamy Supreme coconut pecan
1/2 cup quick-cooking or old-fashioned oats
1/4 cup flaxseed
1 cup walnuts, coarsely chopped
2 tablespoons sweetened dried cranberries
1/2 cup unsweetened shredded coconut
Heat oven to 350°F. Spray large cookie sheets with Crisco Original no-stick cooking spray. Let cookie dough stand at room temperature 10 minutes to soften.
Place all ingredients in a large bowl. Beat with electric mixer on medium speed until well mixed. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
Bake 12 to 16 minutes or until edges are light golden brown. Cool completely on cookie sheets, about 20 minutes.
1 pkg. Pillsbury refrigerated classic pizza crust, 13.8 oz
1/2 cup Pillsbury BEST unbleached all-purpose flour
(at least 1/4 cup)
1/2 cup brown sugar
2 tablespoons butter-flavored Crisco, chilled
1 teaspoon cinnamon
1 1/2 cups Dole wild frozen blueberries
4 oz. Philadelphia cream cheese, 1/3 the fat
Preheat oven to 350°F.
Lay out the pizza crust on a counter and roll to one inch larger. Cut into four equal strips. Place the strips on a large cookie sheet with the strips separated, and crimp the edges.
Cut the chilled Crisco into pieces. Put the flour, sugar, Crisco and cinnamon into a food processor with blade. Pulse until the texture is crumbly.
Remove berries from freezer and sprinkle them evenly on the dough strips. Randomly place dabs of cream cheese on the strips, with one fourth on each strip. Then sprinkle one fourth of the crumbly mixture on each strip.
Bake on the lowest oven rack for 15 to 18 minutes until berries pop and crumbles and edges are golden.
Cut each strip into 3 pieces and serve hot.