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We’re not just here to bring you the best web dramas — we’re also part of a powerful wellness network for men that cares about your performance both on screen… and in the bedroom.
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Short filmTranscript
00:00Tonight on The Great American Recipe.
00:02You could say the steaks will be rising.
00:05That's right, it's baking week.
00:07Baking is kind of big in the Philippines,
00:10but I'm not a baker.
00:11Man, I baked a bread once in my life
00:14and it did not come out very well.
00:16Leaving my babies in a box of heat,
00:18I don't know what's gonna happen.
00:20They're heat, I don't know what's gonna happen.
00:23They're beautiful.
00:24Golden brown and beautiful, just like me.
00:27Can't wait to dig in right now.
00:28I don't know which one to start with.
00:30Welcome back to The Great American Recipe.
00:43All right, cooks, let's make this one for the books.
00:45I am so happy that I didn't get eliminated.
00:48Thank you, Bri.
00:49Thank you, Carlos.
00:50Here, guys.
00:51Here, guys.
00:53This is a different me coming in.
00:54This week, I need to own the kitchen.
00:57Small details matter.
00:58A lot in this competition.
01:00So you're ready for another day of wow, Kobe?
01:02Ready or not, it's here.
01:04I was top twice last week.
01:07Kobe.
01:08That was one of the best jambalaya's I've ever had.
01:12Kobe.
01:13Woo!
01:14Yes!
01:16Your seafood gumbo had incredible depth of flavor.
01:19I'm feeling really excited.
01:21Good morning.
01:22Good morning.
01:22How are you?
01:23Hi, everyone.
01:24Good luck today, bud.
01:25Good luck, buddy.
01:26You got it, bud.
01:27Welcome back to The Great American Recipe.
01:32As always, please join me in saying hello to our judges.
01:35Tim Hollingsworth.
01:36Good morning, everyone.
01:37Francis Lamb.
01:38Hey, everyone.
01:39And Tiffany Derry.
01:40Good morning, y'all.
01:41Hi.
01:42Good morning.
01:44Last week, you made beautiful dishes to be shared during life's important moments.
01:50This week, you could say the stakes will be rising.
01:54Good morning.
01:55That's right.
01:56It's baking week.
01:57Yeah.
01:58Who doesn't love baking week?
02:00Come on, guys.
02:01For this first round, you'll have 75 minutes to create your favorite dish featuring bread.
02:08Okay.
02:09And as always, your dishes will be evaluated on taste, execution, presentation, and how well
02:14you deliver on the bread theme.
02:17Remember, the judges are tracking each of your dishes and their overall success, as well
02:22as your growth in the competition, in order to determine which three home cooks will make
02:27it to the finale.
02:29Okay.
02:30Your 75 minutes starts now.
02:35Yeah.
02:36Lock and roll.
02:37I'm gonna make sure I have my spices.
02:43For this challenge, we gave them 75 minutes to prepare a dish featuring bread.
02:48I mean, bread being, you know, in a lot of cultures, a staple food.
02:52If you dig into the history of any particular bread recipe, you will almost always find something
02:56about the culture of that place.
02:58I agree.
02:59And they don't have a lot of time, so strategy on this one is the key.
03:03Yeah.
03:04You don't have to make a big, beautiful loaf of bread.
03:06Sure.
03:07You can make biscuits.
03:08Cornbread.
03:09Cornbread in a flash.
03:10Yep.
03:11I'm not thinking like that.
03:12You know what I mean?
03:13Yeah.
03:14Because last week, we sent home Carlos and Bree.
03:15That was a tough one.
03:16Now they see how real it is and how every dish matters.
03:19A lot of pressure today.
03:20Yep.
03:21I'm not trying to be a hot mess, but somehow I always find myself being one.
03:28In week two, I really worked it in the kitchen, and I felt like I stood out the way I should
03:32have.
03:33Wagyau.
03:34Yeah.
03:35Your kadu barani.
03:36I think it might be on a few of our Thanksgiving day tables, just like it is yours.
03:41Wow.
03:43I just want to keep the momentum going, but at the same time, I'm not really good at
03:46making dough.
03:47This whole week seems very challenging.
03:49It's a little sticky, so I'm just going to put some flour in there to minimize that.
03:54Today, I'm making bolani kachalu, traditional Afghan flatbread stuffed with turmeric potato
04:00filling.
04:01Some red pepper flakes.
04:02In Afghanistan, bolani is a very popular street food, and in my recent visits, I was
04:06able to experience this in my mom's homeland, and it was the best moment of my life.
04:11Let's see how that works out.
04:13Honestly, I have a newfound appreciation for my mom, who would make 30 bolani in one sitting.
04:18I'm going to let them rest as dough bowls, get my filling together, and then we can assemble
04:23and grill.
04:29Here we go.
04:30There it is.
04:31I think it's fine.
04:34Anyone have a sifter?
04:36I'll use that.
04:37Never mind.
04:38For the bread challenge, I'm making cornbread, collard greens gratinay, and spicy pot liquor,
04:43which is the liquid from the braising of the greens.
04:46You know, I grew up with the kind of cornbread that came out of a box, and then about 30 years
04:50ago, as an adult, I found out that there were other interpretations.
04:55I'm a little uncomfortable about this week's challenge because I don't consider myself a
04:59baker, and that puts me out of my comfort zone.
05:02The cornbread pan.
05:04This was my grandmother's.
05:05I am feeling nervous.
05:07I made it past the first round of eliminations, but I'm absolutely surprised.
05:11My duck breast didn't send me on my way.
05:13You know, I have a piece here that's like beautiful skin.
05:16Another one could have been rendered a little bit more.
05:18Well, I don't have a lot of heirloom recipes in my family, partly because my grandmother was
05:24a horrid cook.
05:26Bless her heart.
05:27But she had an expansive heart, and she was great at entertaining.
05:32Oh, I'm officially in the dark.
05:35My cornbread is cornmeal, all-purpose flour, baking powder, baking soda, salt, and I also
05:42put butter in the batter.
05:44Enough that it gives it moisture, but not too much so that it's like nasty.
05:49You are not allowed to do that.
05:52No.
05:53Fran, how you holding up over there?
05:55I have to rough talk my bacon fat into not burning.
05:58Sometimes you got to do that.
05:59This recalcitrant bacon fat.
06:02Okay, Kobe, coming in hot.
06:04How's it looking?
06:05You don't have to stop what you're doing.
06:06I'm making a cornbread.
06:07What you making?
06:08Funny thing about that, I'm making a cornbread.
06:10I'm making cornbread.
06:11But yours has interesting stuff in it.
06:13What kind of cornbread are you making?
06:15Well, I'm making classic, regular old-fashioned cornbread, but I'm serving pot liquor with it.
06:19I'd gladly trade you some cornbread for that.
06:22Okay.
06:25Today, I'm making crawfish cornbread with sticky chicken.
06:29In Louisiana, we eat rice and gravy every day, and we have cornbread with it every single time.
06:35We have corn, green onions, pepper jack cheese, cornmeal.
06:39And the most important part of the dish is the crawfish.
06:41I got to get this mixed real good.
06:43Got to have that butter at the bottom.
06:46Captain Kobe.
06:47Yes, sir.
06:48What are we doing today?
06:49I baked a bread once in my life.
06:51Once?
06:52Once, and it did not come out very well.
06:54So, I've made cornbread a hundred times, so we kind of go with what you know on this one.
07:01So, is there really a lot of cornbread in this?
07:03This is more stuffed than bread.
07:04There is a lot of cornbread in it.
07:06Okay, so is it sliceable?
07:07You can eat it like in slices?
07:08Yes.
07:09Okay.
07:10This is kind of a special dish to me, honestly.
07:12It was taught to me by my godfather.
07:14Mm-hmm.
07:15My godfather was also a fireman.
07:17In Louisiana, or in the French world, your godfather is called your parrain.
07:22Now, his son is my fireman.
07:25So, I'm his captain, so that has come full circle.
07:28That's great.
07:29I love that.
07:30Let me get this in the oven.
07:31Yeah, yeah, yeah.
07:32You put a lot of flavor in your food, and I can tell you put a lot of heart into it, too.
07:34You have to cook with love, because if you don't cook with love, it doesn't come out in your food.
07:37I love that.
07:38Okay, well, thank you.
07:39I'll leave you see it, brother.
07:40Yes, sir.
07:42Hot potato, hot potato.
07:45How's everyone feeling?
07:47All right.
07:48Making progress.
07:49Confidence?
07:50Getting close.
07:55Uh-oh.
07:56Get out of there.
07:58For this challenge, I'm making torta de aigao and secuate dip and beverage.
08:03Torta de aigao is a baked good in the Philippines.
08:06The authentic ones, you can only get it during fiesta.
08:08It's a celebration to honor the patron saint of the town or city.
08:12With baking, it's so hard, because you need to be precise.
08:15Baking is kind of big in the Philippines, but not bigger.
08:18I don't like to be precise on whatever I do.
08:21So this is our batter.
08:22We're almost done.
08:24When they're baked, you should have the top of your torta, like, blossom.
08:30So it should have a crack.
08:32I'm gonna add a little bit of sugar, since I can't remember.
08:44I think I did add sugar, but okay.
08:46I'm making luchi with chana dal, which is yellow split peas, cooked lentil style.
08:52And it's perfect for scooping up with the luchis, which is unleavened bread.
08:56Very small, flaky, and puffy when deep fried.
08:59First, you need the dough for 10 minutes.
09:01After that, you let it rest for about 30 minutes traditionally.
09:05So many things, like minute details, that has to be right for the luchis.
09:09Those very simple luchis to be right.
09:11Traditionally in Bangladesh, we didn't cook in ovens.
09:15We didn't have ovens.
09:16So all our breads, they are unleavened breads that we cook on the stove top.
09:20There were times that I'd wake up early on the weekends, and, you know, those were special moments.
09:25Because while everyone else is sleeping in, my mom is up, and then I get to help her make the luchis.
09:31This, in the meantime, has been kneading.
09:35My mom was, like, a very lively person.
09:38I miss my mom a lot.
09:40I'm just gonna stick my dough in here.
09:42That dough needs to rise for 15 minutes.
09:45I'm, like, gonna be running out of time.
09:47While the dough is resting, then I'm gonna start making my chana dal,
09:50because I'm gonna cook it in a pressure cooker,
09:52so it has time to soften in the short amount of time we have.
09:5560 minutes, guys. 60 minutes left.
09:58Oh, my God.
09:59Um, all right.
10:00This is crazy.
10:06This is white pepper.
10:08For this round, I'm making a quick bread with Thai basil pesto.
10:14It's got a little heat in there, a little bit of Thai influence there.
10:17My pesto sauce has Thai basil, spinach, Parmesan cheese, white pepper, salt, pine nuts, olive oil, and a little bit of lime juice.
10:27And I'm adding a little bit of Thai basil pesto into the dough mix.
10:31Let's do this.
10:33Doughy, come on.
10:35We didn't bake growing up in Thailand.
10:36We didn't bake growing up in Thailand.
10:37We didn't have an oven.
10:38The whole country is hot and humid, so the whole country is an oven in itself.
10:42Come on, dough.
10:43We're gonna work.
10:44This recipe is by my Aunt Sue.
10:47Aunt Sue is my American mom's youngest sister.
10:51My American family, they're all great bakers.
10:54I need to roll them into small dinner rolls, spread them with pesto sauce, filled with cheese, then roll everything into buns, and bake them.
11:04Here we go, bread.
11:05Please cooperate and be good babies.
11:09Whew.
11:10It's in the oven.
11:1130 minutes!
11:12Oh, my God.
11:13I thought I'd stepped into a space-time continuum.
11:16That's what I, oh, that looks good!
11:23Oh, yummy.
11:24Okay.
11:25Time to check on the cooked collards.
11:27Some people like them lightly sauteed, and then some people like them until they're cooked, you know, into their next life.
11:33I like them sort of in between.
11:35Beautiful, beautiful, beautiful.
11:37The braising liquid is ham broth, white wine, cola, and it's ham bits.
11:42When all of this cooks down, we're gonna have what we call pot liquor.
11:46Okay.
11:49And that's where the magic happens.
11:51This is one of those days where I am not going to rough talk my roux.
11:55I need it to play pretty with me.
11:57The sauce that holds all of this together is the bechamel.
12:01It's flour and butter, and then milk, broth, and sherry.
12:05Look at that.
12:07Oh, yum.
12:08And then I'm gonna put it in a casserole with the buttered breadcrumbs and parmesan, and then I'm gonna stick it in the oven and let it get bubbly and brown on top.
12:17Yeah, that's right.
12:18Okay.
12:23Moment of truth.
12:24I'm cutting into my cornbread, and I'm loving the texture.
12:27I think that's done.
12:29Oh, heck yeah.
12:31I'm worried about this cornbread.
12:33Can't see it.
12:34I don't like it.
12:35I got my cornbread in the oven.
12:38I think we're good.
12:39We're rising.
12:40Now it's time to start on that sticky chicken.
12:42I want to get this sausage seared up in there pretty good.
12:47Sticky chicken is a chicken and a gravy, we call it, in Louisiana.
12:53And I want to start this skin side down.
12:55The ingredients are whole chicken thighs, mustard and Cajun seasoning, bell pepper, and onion.
13:01This rice going and let that cook down.
13:04Well, it looks like we've got a battle of the cornbread between our southern cooks, Kobe and Fran.
13:10I would 100% make cornbread in this challenge.
13:12Yeah.
13:13I need to get this cornbread out of here.
13:16It's so fast to put together, but as Kobe's doing, you can also load it up because his cornbread is almost like a corn quiche.
13:25We would grow up having something like this often.
13:27You would switch it out with whatever the protein is.
13:30It almost becomes like cornbread dressing.
13:32It would never be cornbread by itself.
13:35So I feel like he's giving us the way that he cooks.
13:38Yeah.
13:39I'm adding butter to the top because I think it's good like this.
13:42But Fran's doing a very traditional style of cornbread, right?
13:46You know, it's cast iron cooked.
13:48I feel like, yes, they are two cornbreads, but they're very, very different in style.
13:51So it's kind of hard to compare the two as cornbread.
13:54I agree.
13:57Oh, my God.
13:58This is amazing.
13:5920 minutes left.
14:02Going up.
14:03I want to be hands on with my, like my cooking.
14:12This is like leaving my babies in a box of heat.
14:16I don't know what's going to happen.
14:19Hello, Anika.
14:20Oh, hi.
14:21How are you doing?
14:22Good.
14:23I'm doing well.
14:24What are we making today?
14:25So I'm making luchi with chana dough.
14:27Tell me all about it.
14:28So luchi is something we have more like during brunch.
14:31Like on the weekends, you wake up late and you know, your mom is frying fresh luchis on the stove.
14:37Something sweet or something savory you have it with?
14:39So we have it with traditionally savory.
14:41Okay.
14:42Yes.
14:43I'm going to do one luchi.
14:44Okay.
14:45The rolling pin has like these little grooves inside of it too, I'm noticing.
14:47Yeah.
14:48So this rolling pin is from Bangladesh.
14:50We use traditional like wooden rolling pins and they do have grooves.
14:54And personally, I find it helps hold it in place with the edges.
14:58You know, it's like more friction.
15:00Yeah.
15:01You know, one thing in the restaurant when we're frying.
15:03Yeah.
15:04One of the biggest things that I always tell people is not to overcrowd the pan.
15:07You're not going to fry many pieces of dough because that's going to drop the temperature.
15:10Yes.
15:11Right?
15:12I'm just going to do one at a time.
15:13One at a time.
15:14I like that.
15:15Yeah.
15:16See, it's puffing up, puffing up.
15:17And you're going to be flipping it as well.
15:19Yeah.
15:20I'll flip it.
15:21Yeah.
15:22But what ideally...
15:23Oh, that's really fast.
15:24Yeah, it's really fast.
15:25Yeah.
15:26Because you don't want it to get crispy and hard.
15:28Okay.
15:29Yeah.
15:30We're coming down to the wire, so...
15:31Yes.
15:32I'm excited to try your dish.
15:33Thank you so much.
15:34Good luck, huh?
15:35So this cacao disc here, I got this from the Philippines when we were home.
15:48I'm going to use six of the cacao disc.
15:51Rex, what do you have in the pot?
15:53It's a hot chocolate Filipino drink.
15:55Okay.
15:56And I'm using my grandma's pot.
15:58Yeah.
15:59Normally, she uses this for cooking rice.
16:02Oh, I love that.
16:03And then we will whisk this with this batterol.
16:06Mm-hmm.
16:07And hopefully serve it to you with a frothy top.
16:09Nice.
16:10I love that.
16:12I'm going old school today.
16:13My grandma and grandpa live on the house adjacent to us, and they inspire me.
16:17So I'm putting them on my shoulder.
16:19It would mean a lot to win with this recipe.
16:21This will make my family proud, first and foremost, and my country proud.
16:28This looks very Mexican.
16:29Yeah.
16:30And he's from the Philippines.
16:31Yeah.
16:32But there's a huge amount of crossover between Mexico and the Philippines because of Spanish
16:36colonialization.
16:37Yes.
16:38Governors in the Philippines were brought from Mexico.
16:40So a lot of the Mexican culture transposed into the Philippines.
16:43Yeah.
16:44You definitely see that today.
16:45Yeah.
16:46It looks like our, it looks like our torta is, uh, getting close.
16:5210 minutes, everyone.
16:54Holy mackerel.
16:55I'm struggling with my boulain because I'm pressed for time.
17:01But I think my potato filling is cool enough by now.
17:04And if it's not, I have no choice.
17:06It's very rustic.
17:07Hello.
17:08Hi.
17:09What do you have going on here?
17:11The inspiration is my mother.
17:13When I would come home from school and I saw this griddle, I knew it was a good day.
17:16Mmm.
17:17Yeah.
17:18Okay.
17:19Having six children, my mom didn't have to ask each of us what we wanted in our boulain,
17:22but it was the perfect example of her love for her children and how she nourished us through food.
17:27What's here in the filling?
17:28Potato, cilantro, green onion, turmeric, coriander.
17:32That's delicious.
17:33Good.
17:34So it's great to see you cooking yours on a flat top.
17:37Just be careful because sometimes on these, things will cook really hot in one area and not.
17:41Yes.
17:42So you may have to rotate.
17:43And it's cooking somewhat, just slow.
17:45It's just not really hot.
17:46It's not.
17:47When I don't see sizzle, that bothers me.
17:49Oh.
17:50I want your dough to get hard waiting.
17:52So let's go.
17:53Really hot.
17:54So just check it.
17:55Got it.
17:56You know, if you want to get that beautiful golden brown color.
17:59I really feel a connection with Tiffany.
18:01Thank you, chef.
18:02Okay.
18:03Good luck.
18:04I really appreciate her willingness to teach and be a great mentor.
18:06It's looking beautiful and you want these spots on it.
18:08That's like, like, you know, like a tiger.
18:10You want that vibe on the dough.
18:13Three minutes left.
18:15This is it.
18:16Get everything on the plate.
18:17Everything should be out of the oven.
18:18Out of the oven?
18:19You guys out of the oven?
18:20I don't know if I'm going to have enough time to finish these.
18:22Oh, I'm so excited.
18:23That's just how it's supposed to look.
18:25Our cornbread's super hot.
18:27Two.
18:28Oops.
18:29I'm rushing to fry my lucchis.
18:32I'm terrified my lucchis are not going to puff up.
18:35Anika, fry like the wind, girl.
18:38Hey, it popped up.
18:39Look at it.
18:40It's so beautiful.
18:41Do you see it?
18:42It popped up just like I wanted it to.
18:44It's got to get on the plate.
18:46Ten.
18:47Nine.
18:48Eight.
18:49Seven.
18:50Six.
18:51Five.
18:52Four.
18:53Three.
18:54Two.
18:55One.
18:56Time's up, everyone.
18:57Time's up.
18:58Woo!
18:59Nothing we can do now.
19:01Go with love and doneness and deliciousness.
19:05We gave you 75 minutes to prepare a dish that features freshly made bread.
19:19All right, Fran, come join us.
19:23What dish did you make and what's the inspiration behind it?
19:26Today I made cornbread and collard greens gratiné with a little side kiss of potlicker.
19:33Some people dunk, some people just sip.
19:39I have to say the cornbread, I think it has really nice flavor.
19:41It's a little bit dry for me.
19:43Okay.
19:44However, the highest use of cornbread is to dip in the potlicker.
19:48And so when I do that, I think it's really, really nice.
19:51I do feel the cornbread is dry.
19:53I think just a little bit more moisture.
19:55So whether that's buttermilk, whether you're using a little more egg,
19:58because of the high ratio of cornmeal in here, you just needed it to absorb just a little bit more.
20:04But I think the flavor is delicious and I love the doneness of the greens.
20:08Thank you. Thank you.
20:10All right, Kobe, come join us.
20:13What I cooked today was a crawfish cornbread with a sticky chicken.
20:19I know that we have two cornbreads today, so it's going to be interesting to see this two southern approaches to cornbread.
20:26Kobe, man, the chicken is really nicely cooked.
20:29Incredible flavor, depth in that gravy.
20:32But a little bit, I'm like, okay, but I'm supposed to like avert my eyes,
20:35because I'm supposed to focus on the bread part of the bread challenge.
20:38But it's barely a bread.
20:40This is like a bread in, like, the most generous definition of bread.
20:43There's a lot of crawfish in here.
20:45To me, this eats more like a casserole or something like that.
20:48That's kind of how we do it.
20:49I'm just saying, like, there's just so much here.
20:51My brain is melting a little bit.
20:53Are you happy?
20:54I'm happy.
20:55I'm very happy.
20:56That's the side of it.
20:57Yeah, yeah, yeah. No, I'm very happy.
20:58To me, the cornbread does shine.
20:59I like the flavor of the corn, the crawfish.
21:03I'm glad I got an edge piece with all that cheese kind of caramelized against the edge of the pan there.
21:07People eat bread differently, right?
21:09Sure.
21:10And if this is the way that you eat bread, then this is the way that you eat bread.
21:13Thank y'all.
21:15Anika, come join us.
21:17So today I made for you luchi with chanadal.
21:20Luchi is a traditional bread we have in Bangladesh.
21:24Because my mom used to make it for us, it's a very special dish for me.
21:28And my mom and dad have both passed away, so I made this in honor of my mom.
21:32Thank you for sharing that story with us.
21:34Anything that we can have that has been passed down, I mean, it's an honor to eat it, honestly.
21:40I think the bread turned out great.
21:42I think it's nice and aerated.
21:43I can see how it puffed up.
21:44I love how it kind of pulls apart and you get this flaky little bit as well.
21:48Yeah.
21:49And I think it's a perfect bread for dipping and using your hands and just kind of eating.
21:53I agree.
21:54I really like even the dried chilies in here.
21:56But as I'm eating, I wish that it had a little bit more salt in the split pea itself.
22:02There's so much flavor, but I think just a little bit would be nice.
22:09Come join us.
22:10Today I made bulani kachalu, which is a flatbread stuffed with turmeric potato filling.
22:18I think the bulani is a little bit tough.
22:21I know you were experiencing some issues with that grill.
22:24Yeah.
22:25I just feel like I'm much better at spending dough than making it and that's my biggest
22:30issue in life.
22:31And this challenge definitely proved that.
22:33I was sweating bullets.
22:34But I think overall the bites, the potato, the sumac, all of that together really creates
22:39a really nice flavor combination.
22:41Oh yeah, totally.
22:42Maybe a tiny bit on the tough side.
22:44You could like knead it at just one second less, but really it's quite chewy and I think
22:49it's quite nice.
22:52So Ani, please come join us.
22:55I made a quick bread with Thai basil pesto sauce.
23:00I think that the texture of the bread came out really nice.
23:03The pesto is actually really good as well.
23:05You did a good job.
23:06And you're not a baker.
23:07I am not.
23:08Okay.
23:09I'm not.
23:10I'm so not.
23:12Based on this right here, understanding flavor profiles is so big and not many people
23:18can understand it like you are.
23:20So follow your path.
23:24We're welcome.
23:29Rex, please come join us.
23:30I am hot last.
23:31Yes.
23:32Today I made torta de ergo with secuate dip and drink.
23:37I think.
23:40Rex, I love that you eat bread that's cake.
23:45So if I were to eat this whole thing,
23:47I would definitely go into a little bit of a sugar coma,
23:50but maybe that's a me problem, not a you problem.
23:52But when you bite into this torta, it's crunchy,
23:56it's crackly, all that sugar has caramelized.
23:59It adds such a beautiful texture.
24:00The interior is nice and moist, it's very tender.
24:03And then I dip it into this beautiful,
24:05smooth, almost chocolate pudding.
24:07It adds such a beautiful texture.
24:09I really love that you used your grandma's pot,
24:12like that was special.
24:13I know that sometimes we can't really say what it is,
24:17but there is something special to it, you know?
24:19And the fact that you're sharing it with us.
24:22Thank you so much for that.
24:23Thank you so much.
24:30Cooks, in the last round, you had 75 minutes
24:33to prepare a bread-centered dish.
24:35All right, who had your favorite dishes this round?
24:38One of our favorite dishes from the round was Rex.
24:44Oh, no.
24:45Thank you so much.
24:47Rex, thank you.
24:48Rex, your torta de Argyle, it had a really nice balance.
24:52This had like this beautiful lacy crust, caramelization,
24:55and when you dipped it into the chocolate,
24:57which was kind of a little bit bitter.
24:59It was just the perfect pairing.
25:01Wow.
25:02I was worried about this baking competition.
25:04So to be in the top two in this round,
25:06it was really good.
25:07Our other favorite dish was Kobe.
25:12Whoo!
25:17I have to tell you, Kobe, your crawfish cornbread
25:18with sticky chicken.
25:20It was a little controversial.
25:21Is it a bread?
25:23Is it a casserole?
25:24But the one thing that all the judges agreed on
25:28is that it was fantastic.
25:31We love that crawfish.
25:32We love all that cheese to go back for bite after bite.
25:36Awesome.
25:37I'm pretty fired up.
25:39To be on top three times in a row is starting to make me believe
25:43that I can make it to the finale.
25:45Excellent job, everyone.
25:46We're excited to see what you do in the next round.
25:55In the last round, we put your baking skills to the test
25:58by having you prepare a dish with freshly made bread.
26:01For the next round, you're going to want to keep those ovens hot
26:03because it's time for the annual Great American Recipe Bake Sale.
26:08Yeah!
26:09Yeah!
26:10In the past seasons, our home cooks
26:13have filled the table with some delectable desserts.
26:17In this season, we want you to elevate our bake sale
26:19by making one dozen of your tastiest treats
26:22that feature a fruit component.
26:24Oh.
26:25There is a lot at stake this round.
26:28No one is going home today, but the finale
26:31is just three weeks away.
26:32And a perfect dozen can get you one step closer to your place
26:37in the final week of the competition.
26:40OK, you have 90 minutes to create a treat with a fruit component
26:44for our judges and me to enjoy.
26:46Bakers, your time starts now!
26:50Let's go, let's do this!
26:53So I've got cake flour here, I've got vanilla, I've got sugar.
26:57Oh, well.
26:58It's just going to be messy.
26:59Judges, it is the third annual Great American Recipe Bake Sale.
27:09We had a lot of fun last time.
27:10Yeah!
27:11We had a great time.
27:12Every bite was incredible.
27:13What do you want to see from them with the fruit?
27:15I'll be happy with anything that's not a fruit cake,
27:17to be honest with you.
27:18I'm not a fruit cake fan.
27:19That's obviously one way of using fruit,
27:21but there are so many ways that you can use fruit.
27:23And a bake sale, I want the flavor to really pop.
27:27I want you to taste it, and that's the thing
27:29you want to tell your friends to go get it.
27:30Because it always is kind of a competition, right?
27:33Whether you admit it or not.
27:33Like, you want your thing to be running out first.
27:36You want everyone to buy your thing first.
27:38It is a competition.
27:39It is a competition.
27:40It is a competition.
27:43Anika!
27:44Hi!
27:44Hi!
27:45What do you have there?
27:46I don't know if you can see all the oranges,
27:48and I hope you love oranges.
27:50For this challenge, I'm making mini orange bun cakes.
27:54Orange zest, honestly, smells really, really good.
27:58Baking is not my forte, but I'm excited to be making this
28:02because I've been doing bake sales
28:04for my community garden every year.
28:06And with this recipe, I feel like I'm going to be bringing
28:09something of my roots and my culture through the oranges.
28:13My father's family are from the northeast part of Bangladesh,
28:17which is Silat.
28:18Silat traditionally was the center for where orange was grown.
28:23So when I was growing up, every winter,
28:25my dad and my paternal grandmother, my dadu,
28:28they'd be super excited that orange season is starting.
28:31All right, I think I've got enough zest.
28:34Next, I have to make the batter.
28:36It's just butter, sugar, eggs.
28:40Whoa!
28:41Don't get that.
28:44Sour cream, vanilla extract, cake flour,
28:47and the zest and the juice of the oranges.
28:51The trickiest part of this dish is baking it for just the right
28:56level of doneness.
28:57I want the outside to be slightly caramelized,
29:00but I definitely don't want to dry it out.
29:02You never know what happens, right?
29:04But so far, I'm feeling pretty okay.
29:10And just a little extra, because we just like it sweet.
29:13For the bake sale, I'm making bread pudding with a pineapple
29:17cream sauce.
29:18I need to make this bread small.
29:20Bread pudding is super sweet.
29:22Just bread chopped up.
29:23Mix it up with some evaporated milk, some vanilla, and eggs.
29:28Kind of let that soak up to get that hard bread back saturated.
29:31Now, I'm going to have to put this bread in here.
29:34The only thing I really know about bake sales is on Sunday,
29:38you walked out of church.
29:39You could buy some baked goods.
29:40My mama said, no, boy, let's go.
29:41You don't need none of that.
29:42And we went home.
29:43Soak that up real good.
29:45Because they get all those flavors in the bread.
29:47In the first round, I was top again.
29:49So I'm super excited.
29:50I am crushing this baking competition.
29:54All right.
29:55Get these baked up.
29:57Maybe another minute.
29:58Let me get our stiff peak.
29:59For this round, I'm making Sylvanas Omerang Wafer Sandwich
30:03with pineapple, durian, and mango buttercream.
30:06And we're going to have to make sure that we're going to make
30:08a little bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit.
30:12Mango buttercream back in the Philippines.
30:14Sylvanas is served frozen.
30:16It has a buttercream in the middle.
30:18So first, I need to bake this meringue into wafers.
30:25What's up, Rex?
30:25How's it going?
30:26I'm making the meringue.
30:28You're basically going to take these meringues,
30:30and you're going to bake them, right?
30:31Bake this.
30:32Yeah.
30:32And then you're going to have some sort of a cookie, I'm assuming?
30:34Yes.
30:35So when you bite it, you have the crunch of this,
30:37and then you have the buttery texture of the buttercream.
30:40Is that an actual buttercream with a fruit?
30:42Yes. Yes, this is something new.
30:43Typical Sylvanas back home is just plain buttercream,
30:45but I'm taking a risk of infusing our flavor of pineapple, durian, and also mango.
30:51Durian is this fruit in the Philippines which has a very intimidating smell.
30:55A lot of people don't like it, actually, but I love it.
30:58Yeah, it's intimidating.
30:59When you smell it, it smells a little intimidating,
31:01but once you incorporate it in this recipe, it's like a durian candy.
31:04Yeah, I think the durian is a very strong flavor, obviously, but you have pineapple, you have mango.
31:09Yes.
31:09That makes it really interesting versus just having a plain dessert.
31:12I feel like you've chosen a unique way to do it.
31:14Yes, this is one of the hardest.
31:16Back in the Philippines, not a lot of people do this.
31:18Okay, so this is a tough challenge for you.
31:19I like the risk, but we loved your round one dish.
31:21I mean, you know, just the texture and the chocolate and, like, the flavor combinations.
31:26There's a lot of steak here right now.
31:28Even though I got a tough dish, I really need to step up my game if I want to make it to the finals.
31:33You're going to pull it off, right?
31:34Yes, I am.
31:35Okay, let us get that in the oven.
31:36I can't wait to taste it.
31:37Thank you, chef.
31:38One hour!
31:40Woo-hoo!
31:41What's the jumping shoes on?
31:43Oh, yeah, the shallot in the eyes.
31:45Oof.
31:46Yes, the burn.
31:47For the bake sale, I'm making cano mogang with huckleberries.
31:51So the Thai dessert, traditionally, there'll be no fruit at all,
31:55but I am so proud that I'm able to bring the regional touch of Spokane, Washington,
32:01with my sugared huckleberries.
32:03So again, the fusion of two cultures in my dish.
32:06It's a more challenging recipe.
32:08It's between a custard and a tart, but I love texture,
32:12and so I'm going to add crispy shallots and mung beans into my custard.
32:17Hello, Tiffany.
32:18Hello!
32:19How are you?
32:20I'm fine, thank you.
32:21What are we making?
32:23Traditionally, this dessert is steamed.
32:25Uh-huh.
32:26I'm going to put a little bit of water in the bottom of these cups.
32:29Okay.
32:30And then bake it with mung beans.
32:32Just a little bit of texture in there.
32:34Okay.
32:35A little bit different than American desserts.
32:37Also going to add shallot, which is a surprise element.
32:40I know, I know, everyone knows.
32:42Shallots!
32:43I want to be here for the finale, so I want to wow the judges with something different.
32:48I mean, shallots are sweet.
32:50Actually, the traditional way, we do add shallots.
32:52Okay.
32:53And I just want you judges to taste it, too.
32:54Yes.
32:55And you surprised us with your knowledge earlier today.
32:59I can't wait for you to try this.
33:00Yes.
33:01Absolutely.
33:02I think you are definitely on the right track.
33:03Get it exactly how you want it before you get it in the oven.
33:06Sounds good.
33:07Great advice.
33:08Thank you so much.
33:10Kap kun ka.
33:11I am concerned at this point.
33:13I haven't been the winner of the round yet.
33:16This is the week that I need to bring it.
33:18There we go.
33:19My little baby cups.
33:21Go in with love and deliciousness.
33:24I have a huge surprise.
33:28There's a lot of butter in my favorite recipe.
33:31I'm making lemon pound cake muffins.
33:35They say you taste with your nose, and I believe it when I use lemon zest, you know?
33:41When my kids were little, I didn't do a lot of baking.
33:44But now that our daughter Margie is a high school teacher, I'm sending some bake sale treats
33:52for her kids' use in bake sales, and they go like a house of fire.
33:59I really need to redeem myself because in the first round, my corn bread was absolutely dry.
34:06So this is my opportunity to demonstrate that I know how to bake.
34:11I can do this.
34:14I think it needs a little more lemon.
34:17I know this is a bake sale, but I'm going savory because you can have the best of both worlds.
34:21I'm going to be making Afghan sambose gushti, which is a beef samosa.
34:26A samosa is basically a filled pastry, and I need to get the filling done first because
34:31then I need to cool it so I can wrap it in the pastry.
34:34The filling for my sambose gushti is going to be beef, dates, currants, slivered almonds,
34:40and a whole lot of spices.
34:42I really wanted to showcase the dry fruit and nuts that are very popular in Afghanistan,
34:47so I decided to do this savory and sweet combination.
34:51I want to get into the finale to continue having the opportunity to showcase my culture.
34:56And I feel the pressure of my ancestors when I do this.
34:59Kobe, can you give this a try for me?
35:01Absolutely.
35:02Enough salt.
35:03Good?
35:04Man, that's an awesome flavor.
35:07Can I get a wow?
35:08Wow.
35:10That's so different.
35:12Kobe, how's it going?
35:15Hope you're all ready.
35:16My bread pudding's in the oven, so time to make pineapple cream sauce.
35:23I definitely want to keep this juice, though.
35:26Oh, we have pineapple, too.
35:27Look at that.
35:28Pineapple cook-off.
35:29I like it.
35:30I use some heavy whipping cream, butter, crushed pineapples, and the sauce it comes in.
35:35And I use a little bit of cornstarch just to kind of thicken that up.
35:38The bread pudding's a little heavy, but that pineapple cream sauce, kind of refreshing.
35:42It's a little acidic, and it kind of knocks that heaviness down a little bit.
35:46Thirty minutes.
35:47Holy smokes.
35:49Smokes.
35:56Hey, Francis.
35:57Hi, Fran.
35:58Oh, you're walking away from me.
35:59I know.
36:00I know.
36:01Isn't that rude?
36:02I can smell the lemon walking over here, so I'd love that.
36:04Oh, good.
36:05I know.
36:06It is.
36:07It's fragrant.
36:08Do you believe in eating raw batter?
36:09Yeah.
36:10I think it tastes really good, but I don't know if it pops.
36:12I think the flavor's really nice.
36:13Oh, thank you.
36:14Yeah, it's tasty.
36:15Bake sales themselves are, you know, usually meant in the spirit of community, but it's
36:19also competitive.
36:20So I would say, maximize your lemon, because you have a lot of sweetness in the cake.
36:24And if you have extra time, I don't know, maybe, like, candy some lemon rind, just make
36:28a simple syrup.
36:29Okay.
36:30And you can just take off strips, boil them in the candy syrup until it's really nice
36:35and tender.
36:36Ooh, just make it glossy.
36:37Boiling in the syrup.
36:38Yeah, yeah, yeah, exactly.
36:39Okay.
36:41Awesome.
36:42All right.
36:43Well, enjoy.
36:44I can't wait to taste it.
36:45Thank you, Francis.
36:46This is such a helpful conversation, and Francis inspired me.
36:48Oh, I'm so excited about this.
36:5020 minutes left.
36:52Oh, my God.
36:53Time to glaze.
36:55Okay.
36:56I want to get this even, just so I can have even cooking.
37:00My filling is cool now.
37:01Now I have to rush and get all of these samosas filled.
37:03In round one, my look was rustic, and that was okay for that dish.
37:07But this is a bake sale, so we need it to be pretty.
37:09I am struggling with some of them, for sure.
37:12Not cute.
37:13Waigah.
37:14Yes?
37:15Your samosas are done.
37:17I'm feeling very nervous at this point.
37:20No one has a savory dish like mine in this round.
37:23It's either a really big risk or a very smart move.
37:27Oh, finally.
37:29Fingers crossed.
37:30So I can see the cake's rising.
37:39It's coming along well.
37:40While the bun cakes are baking, I make the orange syrup by heating up orange juice and granulated
37:46sugar, and I let it simmer for a little bit.
37:51Oh!
37:52They're beautiful!
37:54Thanks, Fran.
37:55Just ten minutes left, folks!
37:57Woo!
37:58Yeah.
37:59So one tablespoon each time.
38:02The meringue's in the oven, but here's the hardest part, emulsification of the buttercream
38:07with the fruit-infused flavor.
38:09It is exciting and also, at the same time, nerve-wracking.
38:12If you mess this up, you won't have the right consistency.
38:15Oh!
38:16You happy with the buttercream?
38:17Not so much.
38:18Oh, it broke?
38:20Uh, a little bit.
38:21Yeah.
38:22All right.
38:23Let me go help.
38:24All right.
38:25Get over there.
38:26We need Tim.
38:27We need Tim.
38:28Rex, what's going on?
38:29Ooh, okay.
38:30Yeah, yeah, yeah.
38:31It looks like you over whipped it, right?
38:32I always have this trouble.
38:33So the way to fix it is we heat it up a little bit.
38:35Okay.
38:36And then we can emulsify it back.
38:37Okay.
38:38But you have to be very gentle.
38:39I am really nervous.
38:40Just one misstep.
38:41That's it.
38:42Thank you so much, Chef.
38:45Trying to even out the temperature a little bit.
38:48Okay.
38:49Thank you for the help.
38:50Trying to be composed.
38:51We'll do the work.
38:52Yeah.
38:53Sorry.
38:54Oh, so see?
38:55Now we're coming back together.
38:56It's better.
38:57That's fine.
38:58That's perfect.
38:59Thank you so much, Chef.
39:00I appreciate it.
39:01Thank you so much.
39:02What an honor to work with you.
39:04Good luck, Rex.
39:05Let's go.
39:06Thank you so much.
39:07Now I'm ready to sandwich my wafers.
39:08Oh, my goodness.
39:09It was...
39:10Harry was really worried about this.
39:11Man.
39:12Seven minutes left.
39:13Let's go!
39:14Ugh, I'm so tempted to open this, but I cannot.
39:17At this point, I'm just waiting for the custard to bake.
39:21I can't touch it.
39:22I just have to trust the oven at this point.
39:24So, Juana, how we doing?
39:26Oh, it's coming along.
39:28How about yourself?
39:29Good.
39:30Something could always go wrong, you know.
39:32Dang, Kobe.
39:33Those are beautiful.
39:34Wow.
39:35I'm noticing that the front side look good, but the back side is a little crispy.
39:50Ooh, y'all.
39:51It looks like the bottom's more brown than I'm sure he intended.
39:54Oftentimes, when you see a baking recipe, it says to, you know, rotate the trays because
39:59ovens, it's not the same temperature inside.
40:01For sure.
40:02I'm at crunch time now.
40:03I'm hoping that sauce kind of softens that side up a little bit.
40:08Hey, Kobe, if all this fails, it's a caramelized bread pudding.
40:11Oh, I like that.
40:12I like that.
40:13Two minutes, everyone.
40:14Get your treats ready for our bake sale table.
40:17Laser focus right here.
40:19Moment of truth.
40:21Ah, they look nice.
40:26I'm so glad that Frances taught me how to make candied lemon to put on top.
40:31If I didn't have this, it would be naked.
40:33Almost done.
40:37They look great.
40:38I'm gonna brush a little bit more.
40:40Okay.
40:41Oh, you're naked.
40:45So, Wani, how's it looking?
40:47It's coming along.
40:48Oh, my God, looks happy.
40:52Golden brown, flaky, and beautiful, just like me.
40:55If you're confident, I'm confident.
40:57Okay, great.
41:01Ten, nine, eight, seven, six, five, four, three, two, one.
41:10Time's up!
41:12Yay!
41:13Woo-hoo!
41:22For the second round, we ask you to make us an item sure to sell out for the annual Great
41:27American Recipe Bake Sale.
41:29What a spread.
41:30Like, this is how you show up, you know?
41:33Like, I am digging this.
41:35Rex, come join us.
41:37Whew.
41:38So, today I baked Sylvanas.
41:40This is a meringue sandwich infused with pineapple and durian and mango.
41:45Even my wife told me it's a risk to use the durian because not a lot of people like it.
41:49I've been into the durian one.
41:50That's, you know, a very distinct flavor.
41:55But I really love the texture here.
41:57And the nuts on the outside, I think it turned out really good.
42:00However, the bake sale, they all look the same.
42:02So there was no way to know what flavor you were getting.
42:04Yeah.
42:05And if you were a pineapple fan and then you got the durian and you're, like, bummed out.
42:09But, Rex, this is unlike anything I've ever had.
42:13The meringue, it's, like, barely sweet, which I love.
42:16And it has a super light, crisp, airy texture.
42:19And what's really cool about that is it's almost like an ice cream sandwich.
42:23So it's this real flavor journey.
42:26This was really, really nice.
42:27Thanks so much, Francis. Thank you.
42:30Sawani.
42:33Today, I made kano mokeng.
42:35It's a Thai dessert made with mung beans, coconut milk, fried shallots, and huckleberries for the fruit.
42:41Sawani, you have truly baked a custard feel that is so smooth.
42:48And I like the shallots.
42:49You know, it's mild.
42:51It's not too much.
42:52And I think that the sweetness that the shallot provides is almost just a different complex of flavor.
42:58I think that it's really nice and really different.
43:00I agree with Tiffany.
43:01I think what really makes this dish for me, actually, is your own spin on it, which is the huckleberry.
43:07Having that tartness really lifts the whole thing up.
43:10The thing I would say, though, is looking around, the huckleberry is pretty inconsistent.
43:15You know, so if I was at the bake sale, I'd be like, doo-doo-doo-doo-doo.
43:20You know, I'd be like grabbing that one.
43:22But really eye-opening. Thank you.
43:26Waikal, your turn.
43:27I made sambosai gushti, or beef samosas.
43:31They're a classic Afghan pastry.
43:34It's a sweet and savory balance.
43:36There's beef, and I incorporated the fruit in the challenge by showcasing our love for dry fruit and nuts.
43:43Waikal, I have to say, this presentation is stunning.
43:48Stunning.
43:49Just that combination of colors and, look, this is like a millionaire's amount of pistachio.
43:54Just feels like a moment of luxury.
43:55Thank you, Nosh.
43:57The pastry is flaky.
43:58The dominant flavor in this is the fruit and the spices.
44:03The beef is there.
44:04Yes.
44:05And it adds a savory note, but the filling does feel like it could be a little bit juicier, moister, maybe.
44:10Yeah, I have to agree.
44:11The fruit, like Francis says, is sort of the dominant flavor.
44:15But 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.
44:22You did an excellent job.
44:23It's delicious.
44:25Kobe, come join us.
44:29I made a bread pudding with a pineapple cream sauce.
44:32This recipe was taught to me by one of my first captains on the fire department.
44:36You know, Kobe, I saw when you pulled these bread puddings out of the oven.
44:40As a firefighter, you're looking at this and you're like, did this burn?
44:47But, you know, I got to tell you, I actually think that little bit of, like, extra dark bitterness really helps it out.
44:54It's great flavor, but there's a lot of sweetness.
44:57And that bitterness actually helps keep it interesting.
45:01Okay.
45:02I would love fresh pineapple also because you've got the cooked pineapple and the cream sauce.
45:05And fresh pineapple would give it another dimension.
45:07Gotcha.
45:08Kobe, I've eaten a lot of bread puddings.
45:10I think it's very, very rich, which bread pudding is for sure.
45:13And the amount of sauce that you gave us was definitely on the luxurious side.
45:18But maybe a little rum will sort of offset some of that sweetness, right?
45:22You know, like a cooked out rum.
45:24But I think that would add just another dimension.
45:29Anika, come join us.
45:31So I made for you mini orange bun cakes.
45:33I used orange because my dad is from the northeast of the country.
45:36It's a region called Silet.
45:38And oranges traditionally grow in Silet.
45:41So I wanted to honor my dad through a very iconic American, you know, mini bun cake.
45:47Anika, your bun cakes are beautiful.
45:49I would say that as delicious as it is with the orange, I find it a bit dry in some areas.
45:56I'm not sure the temp you use to cook it, maybe reducing it just a little bit.
46:00So you get a little bit of a different texture.
46:03But the flavor here is delicious.
46:05Oh, thank you.
46:06Yeah, I agree with Tiffany.
46:07The orange aroma is so pretty.
46:10It's sweet.
46:11It's buttery.
46:12But I would love a little more of the tartness of the orange.
46:14You can even cheat a little and add some lemon juice too.
46:17Because that'll give you a little more of the tartness.
46:19I'll try that next time.
46:21Fran, come join us.
46:24I made lemon pound cake muffins.
46:29Fran, this is lemon and it is buttery and it has the most incredible crumb.
46:42And I tell you what, I would buy all of them.
46:49I would buy all of them.
46:50Sure.
46:51This cake is moist.
46:54It's tender.
46:55I love how much lemon juice is in the glaze.
46:58And I'm so happy that you enjoyed the idea of making the candied lemon peel.
47:03I would say actually the peel, I would cook a little bit longer until it's really quite tender.
47:07It's a little bit tough for me still.
47:09I think it was your first time making candied lemon peel.
47:11It was pretty nice.
47:12Thank you all.
47:13Thank you so much, Fran.
47:21I feel like the bake sale just keeps getting more and more delicious every season.
47:24Yeah, and like more educational.
47:26Yeah.
47:27Like so many things I've never seen before.
47:28For sure.
47:29What are some of the standout items this round?
47:30Oh, let me go.
47:34Fran's lemon pound cake muffin.
47:38My goodness, that was good.
47:41It was just beautifully baked.
47:43It was still like sweet, but you still got the lemon essence and you had the lemon sourness still there.
47:49It was just a very well done pound cake.
47:53Except for that candied lemon peel.
47:55What kind of idea was that?
47:58But would you still buy it at a bake sale?
48:01100%.
48:02Yeah.
48:03I'm not all of them.
48:04What do you mean?
48:05All right.
48:06I'm not leaving anybody left.
48:07Another favorite of the round was Rex's Sildanas.
48:10His buttercream was broken, but when we ate it, holy cow.
48:15The texture of that meringue was so light and airy.
48:18It wasn't too sweet and it disappeared right into this cold buttercream that was almost like ice cream.
48:24Yeah.
48:25It was a real adventure.
48:26You know, another one of my favorites was Guacal's beef samosas with dates and currants.
48:31It was a really nice pastry.
48:32I don't think it was overly sweet.
48:34I really liked the pistachio flavor that came through.
48:37And I think with the flaky puff pastry, it really came together really nicely.
48:40I just found the mixture to be dry, but I appreciated the texture of that puff pastry.
48:46Were there any bake sale items you think didn't deliver?
48:49Remember, we are only three weeks away from the finale, so we really do need to see growth from these cooks.
48:54I think one of the lesser successful dishes was Anika with her orange mini-bunt cakes.
49:00The orange had great flavor, but I think there was no sense of moisture there.
49:04I think she did all of the right steps.
49:06I think she just overcooked it.
49:07Yeah.
49:08You know, another dish that wasn't necessarily my favorite, it was Colby's bread pudding with pineapple cream sauce.
49:13The way that he presented it for us, it was very sweet.
49:18It was like swimming in that glaze, yeah?
49:19Yeah, and my first bite, I thought it was a very good bite.
49:22I 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.
49:27Yeah, I agree.
49:28Colby was concerned about maybe he had overcooked the bread pudding.
49:31I actually thought it was a happy accident because of all that sugar, of all that sweetness,
49:35a little bit of that sort of more burnt caramelization, I thought actually helped balance it out a little,
49:40but still, it wasn't enough to counteract all the sweetness.
49:45Another dish we need to talk about is Suwanee's Thai custard with the mung beans and the sugared huckleberries.
49:50I thought this was actually a very cool dish that I've not really had before.
49:54This addition of fried shallots, which I would never think I would enjoy in a dessert, but it worked for me.
50:00However, what tied it together, though, was the huckleberry sauce.
50:04The sweetness of those berries really helped it out, but then half of them looked like there was no sauce on them at all.
50:10Absolutely.
50:11It really all comes down to which item you'd pick at a bake sale.
50:14100%.
50:15So you're all in agreement?
50:16Yeah.
50:17Yeah.
50:18All right, then let's bring the home cooks back in.
50:21We asked you to bake one dozen items that feature some element of fruit for our annual bake sale.
50:31Before we announce our favorites, the judges want to give a little feedback to a couple dishes.
50:36The first bake sale item that wasn't as successful this round was...
50:42Kobe.
50:44Your bread pudding with pineapple cream sauce was tasty, but it was also really rich and really sweet.
50:52And the other dish lacking a little bit today was...
50:58Anika.
51:01Your orange mini Bundt cake had delicious orange flavor, but unfortunately we thought it was a little dry.
51:07Now, judges, which bake sale items would sell out in a snap?
51:13The first treat that came out on top was...
51:18Rex.
51:21Oh, Rex.
51:22Good job.
51:23Your sylvanas were unlike anything I'd ever had before.
51:26How 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.
51:35Our other favorite dish of the bake sale was...
51:40Fran.
51:43I don't know why you're surprised, your lemon pound cake muffins were a delight.
51:54They were so moist, had a nice crust on it, and it was really bright.
51:58Something that I would definitely go back for going to a bake sale.
52:02Oh, thank you, chef.
52:03Great job, you two.
52:04But there can only be one bake sale winner.
52:08Our favorite bake sale item was...
52:13Fran.
52:18Wow.
52:20You know, we were worried in round one when your cornbread was a little dry, but this was far from that.
52:26It was just so delicious.
52:27And honestly, we all agreed that you truly let the lemon shine and the texture of the cake.
52:35It was just perfect.
52:36Thank you, chef.
52:37Thank you very much.
52:38I'm shocked and amazed that I won a baking challenge.
52:43I had had a top dish with the shrimp and grits, but this was the first time that it actually won a challenge.
52:49So I'm enjoying it, letting it give me some energy, and now I'm already looking ahead to the next challenge.
52:55All right.
52:56Get some rest, and we'll see you back next week for more of your Great American Recipes.
53:00Bye!
53:01Bye!
53:02Bye!
53:07Next time on The Great American Recipe.
53:09For the first time in Great American Recipe history, the home cooks are making the judges' recipe.
53:15I hope I get Tiffany's.
53:17Immediately panic.
53:19We're doing good.
53:20How are you feeling?
53:21Can you stay here the whole time?
53:23I'm feeling like this is going to be a new family favorite.
53:26Oh, you're making ginger scallion sauce.
53:28My favorite thing in the world.
53:30The winner of the round is...
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