FOOD FOR THOUGHT

By Wanda A. Adams
Advertiser Food Editor

Got several calls from folks wanting to see the winning recipe from the 2004 Pillsbury Bake-Off, held in Los Angeles late last month.

Suzanne Conrad of Findlay, Ohio, won the $1 million first prize for a recipe that's kind of a take on pecan pie, only with granola bars, walnuts and oats instead of pecans. Conrad, a former children's librarian, confessed of her winning recipe: "I couldn't bake an apple pie, so I made this one instead."

If that sounds odd — a million-dollar prize to an entrant who admits she can't bake — Liz Atwood, food editor of the Baltimore Sun, explained in a column about her experience as a judge of the Bake-Off that Conrad is just the sort of person Pillsbury is trying to reach with the contest: a busy person who takes advantage of shortcut products. The contest is not looking for from-scratch recipes.

"This isn't your grandmother's bake-off," said Peter Robinson, president of General Mills' Pillsbury division. "This is relevant to cooking today."

Oats 'n Honey Granola Pie

For the crust:

1 Pillsbury refrigerated pie crust (from 15-ounce box), softened as directed on box

Filling:

• 1/2 cup butter or margarine
• 1/2 cup packed brown sugar
• 3/4 cup corn syrup
• 1 teaspoon vanilla
• 3 eggs, lightly beaten
• 4 Natural Valley Oats 'n Honey Crunchy Granola Bars (2 pouches), crushed *
• 1/2 cup chopped walnuts
• 1/4 cup quick-cooking or old-fashioned oats
• 1/4 cup chocolate chips

Whipped cream or ice cream, optional

Preheat oven to 350 degrees. Place pie crust in 9-inch glass pie plate as directed on box for one-crust filled pie.

In a large microwavable bowl, microwave butter on high for 50 to 60 seconds or until melted. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars and all remaining filling ingredients (except whipped cream or ice cream) into brown-sugar mixture. Pour into pie-crust-lined pan.

Bake at 350 degrees for 40 to 50 minutes or until filling is set and crust is golden brown, covering crust edge with foil during last 15 to 20 minutes of baking to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temperature or chilled. Serve with whipped cream or ice cream, if desired. Store in refrigerator.

Makes 8 servings.

• Per serving: 28 grams fat (11 grams saturated), 110 milligrams cholesterol, 370 milligrams sodium, 61 grams total carbohydrate (2 grams dietary fiber, 32 grams sugar), 7 grams protein.

* To crush bars easily, leave in pouch and apply your rolling pin.