Reality-show star and designer Althea Harper was declared the winner of the Pillsbury Bake-Off “Runway Challenge,” on Monday, Oct. 17. Visitors to the Pillsbury Facebook page voted on her design as the apron to be worn by the 100 finalists as they compete for the $1 million grand prize at the contest finals in March in Orlando, Fla. Visit Facebook.com/Pillsbury to check out the winning design.

Photo: Diane Bondareff / AP Images for Pillsbury Bake-Off Contest

Project Runway stars Althea Harper, Kara Janx and Carol Hannah Whitfield designed aprons for  the upcoming 45th Pillsbury Bake-Off® Contest.  On Monday, each designer unveiled an apron to potentially be worn by the 100 finalists as they compete for the $1 million grand prize at the Bake-Off Contest in March in Orlando, Fla. You can vote for your favorite apron design on Pillsbury’s Facebook page before Oct. 17  at Facebook.com/Pillsbury.

The 45^th Pillsbury Bake-Off has announced the 100 finalists who will compete for the $1 million grand prize in March. Kentuckians who will participate are Marianne Pieper of Beaver Dam and Donna Stahl of Bellevue. Pieper will compete with a caramelized pear, spinach and chicken pizza, and Stahl will make turkey upside-down burgers.

All the finalists are listed at Bakeoff.com.

Sue Compton of Delanco, N.J. took the million-dollar grand prize in the 44th Pillsbury Bake-Off. The winner was announced live on “The Oprah Winfrey Show.” Here’s the winning recipe.

Mini ice cream cookie cups

1 package (16 ounces) Pillsbury® Ready to Bake™ refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
1/3 cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
1/2 cup Hershey’s® semi-sweet chocolate baking chips
1/4 cup Smucker’s® Seedless Red Raspberry Jam
1 1/2 cups vanilla bean ice cream, softened 24 fresh raspberries
Heat oven to 350 degrees. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving. Makes 24 tartlets.
Each tartlet contains: 150 calories, 7 g. fat, 0 mg. cholesterol, 60 mg. sodium, 19 g. carbohydrate, 0 g. dietary fiber, 12 g. sugars, 1 g. protein.

Here are the other finalists:

Contestant:

Niki Plourde of Gardner, Mass.

Tomato-basil eggs Alfredo in bread baskets

1 medium tomato
1 can (11 ounces) Pillsbury® refrigerated original breadsticks (12)
1/4 cup basil pesto
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
6 Eggland’s Best eggs
2 tablespoons half-and-half or milk
1/8 teaspoon salt
1 1/2 tablespoons chopped fresh basil leaves
2 tablespoons LAND O LAKES® Unsalted or Salted Butter
1/3 cup Alfredo pasta sauce (from 16-ounce jar)
Heat oven to 375 degrees. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut 6 thin slices from tomato; finely dice remaining tomato for garnish. Set aside. Unroll dough; separate into 12 breadsticks. Shape each of 6 breadsticks into a coil; place 2 inches apart on cookie sheet. Starting at center, press out each coil into 3 1/2-inch round. Twist remaining breadsticks; wrap 1 twisted breadstick around edge of each round to make 1/2-inch rim; press edges to seal.
Spread 1 rounded teaspoon of the pesto in bottom of each round; top with tomato slice. Sprinkle with 1/4 teaspoon salt and pepper. Bake 10 to 15 minutes or until edges are golden brown.
Meanwhile, in medium bowl, beat eggs and half-and-half with wire whisk until well blended. Add 1/8 teaspoon salt. Stir in 1 tablespoon of the basil. Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add egg mixture. Cook 4 minutes, gently lifting cooked portions with spatula so that thin, uncooked portion can flow to bottom, until eggs are thickened but still slightly moist. Stir in pasta sauce.
Divide egg mixture evenly among bread baskets. Garnish with diced tomato and remaining 1/2 tablespoon basil. Makes 6 servings. One serving contains: 350 calories, 21 g. fat; 200 mg. cholesterol, 710 mg. sodium, 28 g. carbohydrate, 0 g. dietary fiber, 4 g. sugars, 12 g. protein.

Contestant:

Kellie White of St. Louis, Mo.

Zesty lime-fish tacos

1 lb tilapia fillets (about 4)
1/2 cup fresh lime juice (2 to 3 limes)
3 cloves garlic, finely chopped
1/4 cup Pillsbury Best® All Purpose Flour
1/4 cup yellow cornmeal
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
6 tablespoons Crisco® Pure Canola Oil
1 1/2 tablespoons chipotle chiles in adobo sauce (from 7-ounce can), finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup salsa
1/2 cup sour cream
1 1/2 cups shredded cabbage
Heat oven to 200 degrees. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons of the lime juice and garlic. Add fish; turn to coat. Let stand while preparing biscuits.
On work surface, mix flour and cornmeal. Separate dough into 8 biscuits. Press both sides of each biscuit into flour mixture, then press or roll into 6- to 7-inch round. In 12-inch nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat. Add 2 biscuit rounds; cook about 1 minute on each side or until golden brown and cooked through. Place on cookie sheet; keep warm in oven. Cook remaining rounds, adding 1 1/2 tablespoons oil to skillet for each batch. Wipe skillet clean.
Heat same skillet over medium-high heat. Add fish and lime juice mixture, chiles, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork. In small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice. Using slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with cabbage and 1 to 2 tablespoons salsa mixture. Fold biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired. Makes 8 tacos. One serving contains: 400 calories, 22 g. fat, 40 mg. cholesterol, 860 mg. sodium, 35 g. carbohydrate, 1 g. dietary fiber, 6 g. sugars, 15 g. protein.

Contestant:

Evelyn Henderson of Roseville, Calif.

Salmon pecan-crusted tartlets

1 can (6 ounces) premium skinless boneless pink salmon, drained
1/4 cup finely chopped dill pickle
1 tablespoon finely chopped onion
1/3 cup mayonnaise or salad dressing
1/2 cup shredded mild Cheddar cheese (2 ounces)
1 tablespoon lemon juice
1/2 teaspoon dried dill weed
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/3 cup Fisher® Chef’s Naturals® pecan cookie pieces or Fisher® Chef’s Naturals® chopped pecans, finely chopped
1 package (3 ounces) cream cheese, softened
1 dill weed sprig
2 lemon wedges
In large bowl, mix salmon, pickle, onion, mayonnaise, cheese, lemon juice and 1/2 teaspoon dill weed. Refrigerate. Heat oven to 400 degrees. On work surface, unroll 1 pie crust. Sprinkle half of the pecans over crust; gently press into crust. Cut with 3-inch round cookie cutter into 10 rounds. In ungreased nonstick mini muffin pan, gently press each round, pecan side down, on bottom and up side of muffin cup, folding edge under and rounding to shape. Repeat with remaining crust.
Spoon 1 teaspoon of the cream cheese into bottom of each cup. Spoon 1 rounded tablespoon salmon mixture on cream cheese in each cup. Bake 12 to 18 minutes or until crust is golden brown. Cool in pan on cooling rack 5 minutes. Remove from pan to serving platter; cool 5 minutes. Garnish with dill weed sprig and lemon wedges. Serve warm. Makes 20 tartlets. Each tartlet contains: 160 calories, 12 g. fat, 15 mg. cholesterol, 200 mg. sodium, 10 g. carbohydrate, 0 g. dietary fiber, 0 g. sugars. 2 g. protein.

Elk Creek Vineyards will open The Kentucky Proud Market in the Shops at Lexington Center later this month. The new showroom, formerly occupied by Orvis, will feature the entire selection of Elk Creek wines, along with Jean Farris and other Kentucky wines, and a large variety of Kentucky Proud products, including meats, cheeses, sauces, spices and crafts. Call (502) 484-0005 or (859) 233-4567 or go to www.elkcreekvineyards.com or www.lexingtoncenter.com.
Tea for two: a kid and you
Ashland, the Henry Clay Estate, will have a children’s valentine tea and a fashion-themed tour of the historic home on Valentine’s Day.
Hours are 10:30 a.m. for children ages 7 to 12, and 1:30 p.m. for ages 4 to 6 years. Cost is $15, and a child must be accompanied by an adult. Reservations are required.
Ashland is at 120 Sycamore Road. Call Becci Ray at (859) 266-8581, Ext. 12, or e-mail bray@henryclay.org.

A way to help Old Friends
The first Old Friends Along the Kentucky Bourbon Trail dinner and bourbon tasting will be at 6 p.m. Feb. 28 at the Seelbach Hilton, 500 South Fourth Street, Louisville.
The event will benefit Old Friends Equine in Georgetown, a home for at-risk Thoroughbreds whose racing and breeding careers are over. Among the champions living at the farm are Ogygian, Sunshine Forever and The Wicked North.
Eight of Kentucky’s master distillers will offer bourbon samples: iHarlen Wheatley of Buffalo Trace, Jim Rutledge of Four Roses, Parker and Craig Beam of Heaven Hill, Fred Noe of Jim Beam, Kevin Smith of Maker’s Mark, Jimmy Russell of Wild Turkey and Chris Morris of Woodford Reserve.
The dinner, prepared by chef de cuisine Nicole Walker. will feature a bourbon- inspired menu featuring sweet potato bisque, kurobota pork shank with polenta, heirloom winter vegetables with bourbon reduction, bourbon-roasted apples, and chocolate bread pudding. Tickets are $100. Call (502) 807-3463 or go to www.seelbachhilton.com.
Old Friends Equine is open daily to tourists by appointment. Call (502) 863-1775 or go to www.oldfriendsequine.org.
Classes are in session
Do you have the winter blues? Get out of the house and take a class at Good Foods Cafe & Market. Here’s the lineup.
Saturday bite fever, 11 a.m. to 2 p.m. Saturday. Sample fresh produce and savory soups, and pick up easy recipes.
Intuitive soup making, 7 to 9 p.m. Feb. 12 and 26. Learn basic techniques and shortcuts for creating soups without a recipe. Roger Pearson is the instructor. The cost is $25.
Better eating for life: Got calcium? 2 to 3:30 p.m. Feb. 14. Beth Loiselle will explain how to plan menus with calcium-rich foods. $12.
Better eating for life: Invincible veggies, 2 to 3:30 p.m. Feb. 28. Loiselle’s class will show how to incorporate more vegetables into meals. $12.
Good Foods is at 455 Southland Drive. Call (859)-278-1813 or go to www.goodfoods.coop.
Your creation could be worth a million
Winter is a great time for creating recipes to enter in the 44th Pillsbury Bake-Off contest.
New brands have been added to this year’s contest, the cooking is quicker, and the grand prize is $1 million. Consumers also will have a chance to help determine 10 of the 100 final recipes.
Finals will take place April 11 to 13, 2010, at the Waldorf-Astoria Orlando and Hilton Orlando Bonnet Creek hotel in Florida. In 1949, the first bake-off was at the Waldorf-Astoria in New York City.
New brands that are eligible are Hershey’s cocoa, baking chips or bits, and baking chocolates; Eagle Brand sweetened condensed milk; Pillsbury Crescent Recipe Creations; and Pillsbury refrigerated thin pizza crust.
Four categories define the kinds of recipes consumers may submit: breakfast and brunch; entertaining appetizers, dinner made easy, and sweet treats. Cooks may enter online at www.bakeoff.com through April 20.