Colbert woman’s cooking up winners

Joan Cossette is new to cooking competitions, but she’s had a bit of good luck lately.

The Colbert woman will compete for the $1 million prize in the 44th Pillsbury Bake-Off contest next month. She’s also a finalist in the “Mix it Up With Betty” cookie competition this month and a winner in two smaller national competitions.

Here are her recipes:

Orange-Coconut Breakfast Rolls

This recipe is Cossette’s entry into the Pillsbury Bake-Off. She’ll compete in a live cook-off on April 11-13 in Orlando, Fla. “Add a few sweet ingredients to Pillsbury refrigerated cinnamon rolls to make these quick breakfast rolls that are ready to bake in just 10 minutes,” says Pillsbury.

1 teaspoon Crisco Pure Canola Oil

3/4 to 1 cup flaked coconut

1 can (12.4 ounces) Pillsbury refrigerated cinnamon rolls with icing (8 rolls)

8 tablespoons Smucker’s Sweet Orange Marmalade

1/4 cup Fisher Chef’s Naturals Natural Sliced Almonds

1/2 to 1 teaspoon almond extract

Heat oven to 400 degrees (375 degrees for dark pan). Grease 9-inch round cake pan with canola oil or spray.

Place coconut in shallow dish. Separate dough into 8 rolls; set icing aside. Roll each cinnamon roll in coconut; press coconut onto all sides of roll to coat generously. Place rolls, cinnamon topping sides up, in pan.

Make well in each roll, using back of spoon. Fill each well with 1 tablespoon marmalade; sprinkle with almonds. Bake 15 to 20 minutes or until golden brown. Cool 10 minutes.

Meanwhile, in small bowl, stir almond extract into icing. Carefully spread icing on warm rolls. Serve warm.

Yield: 8 rolls

Approximate nutrition per serving: 270 calories, 10 grams fat (4 grams saturated), 3 grams protein, 41 grams carbohydrate, no cholesterol, 1 gram dietary fiber, 370 milligrams sodium.

Almond Poppy Tea Cookies

This recipe is a finalist in the “Mix it Up With Betty” cookie competition. Web site visitors can vote for a winner in the competition through the end of the month at www.bettycrocker.com. “Cream cheese adds the richness to this poppy seed cookie made easier with a sugar cookie mix,” the site says.

1 pouch (1-pound, 1.5-ounce) Betty Crocker sugar cookie mix

1/3 cup all-purpose flour

1 tablespoon poppy seeds

1/2 cup butter or margarine, softened

1 package (3 ounces) cream cheese, softened

2 teaspoons almond extract

1 egg

1/4 cup sliced almonds, if desired

1 cup powdered sugar

3 to 4 teaspoons water

Heat oven to 350 degrees. In large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg until soft dough forms.

Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flattened ball with 5 sliced almonds arranged to form a star.

Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.

In small bowl, mix powdered sugar, remaining 1 teaspoon almond extract and enough water to give the glaze a nice spreading consistency. Spread glaze over warm cookies. Store tightly covered in a single layer at room temperature.

Yield: 36 cookies

Approximate nutrition per cookie: 110 calories, 5 grams fat (2.5 grams saturated), 1 gram protein, 15 grams carbohydrate, 15 milligrams cholesterol, no dietary fiber, 70 milligrams sodium.

Tipsy Irish Mashers

This recipe of Cossette’s was a second-place winner in a seasonal recipe contest from the Wisconsin Potato and Vegetable Growers Association.

6 medium potatoes, peeled and cut into 1-inch chunks

1 teaspoon salt

3 strips bacon

1/2 cup onion, chopped

1 teaspoon garlic powder

1 teaspoon dry mustard

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon Tabasco sauce

2 tablespoons butter or margarine

2/3 cup Irish draught stout (such as Guinness)

1/4 to 1/2 cup half-and-half or milk

Place potatoes and 1 teaspoon salt in large saucepan. Cover with water. Bring to boil over high heat and cook 10 minutes or until potatoes are tender when pierced with a fork. Drain potatoes in colander.

While potatoes are boiling, cook bacon in large fry pan over medium heat until crispy. Remove bacon from pan and drain on paper towels.

Remove all but 1 tablespoon bacon grease from pan and return to medium-low heat. Add chopped onion. Cook, stirring occasionally, until tender.

Stir in garlic powder, dry mustard, salt, pepper and Tabasco sauce. Stir in butter until melted. Stir in beer and crumbled bacon. When potatoes are almost finished cooking add ¼ cup half-and-half to beer mixture. Stir until blended and reduce heat to low.

In saucepan, mash potatoes with potato masher or fork, or beat with electric hand mixer until chunky. Stir in warm beer mixture. Add additional half and half, a little at a time, if necessary, for desired consistency.

Garnish with crumbled bacon if desired.

Yield: 8 servings