Cooking Up Millions

Usually, when the cookie crumbles, things are going badly. For Suzanne Conrad, M.L.S. ’95, the cookie (or granola bar) crumbled perfectly, cooked to a golden brown, then wafted out the sweet scent of $1 million and—even sweeter—her Nana’s approval.

Conrad, the overall winner of the 2004 Pillsbury Bake-Off, took one week to perfect her Oats ’n Honey Granola Pie, barraging her husband’s co-workers with samples of the ever-progressing pie to taste-test. The couple could not eat another piece, but the judges at Pillsbury definitely could.

After submitting her recipe, Conrad flew from her home in Ohio to Hollywood, Calif., on June 28 to compete against 99 other cooks. In their 100 mini-kitchens, they created culinary dreams like chicken fettuccine à la fuente and waffled pizza dippers, but none had the same sweet scent of success as Conrad’s creation.

The mother of two took 15 minutes to mix crushed Oats ’n Honey granola bars, walnuts, chocolate chips and a dash of oatmeal, sweetening the mixture with brown sugar and corn syrup. The outcome is a dessert she feels “gives you a chance to relax with your family.”

The first payoff came when Dick Clark announced her as the winner of the “Weekends Made Special” category and $10,000, but when she found out she won $1 million and a new GE kitchen, she was in shock.

“I’m still in shock,” she says months later, after paying off her library science loans (“That’s the first thing I did!”) and starting college funds for her 3-year-old son and 1-year-old daughter. Conrad shouldn’t have been surprised at taking the top prize.

She should have known that she had a winner as soon as her grandmother, Dora “Nana” Sullivan, asked for the recipe—for “the first time ever.” —KA

Recipe for Oats ’n Honey Granola Pie

“There’s really nothing to it,” Suzanne Conrad says. “I think I just got lucky.” See if you can cook up millions in your own home.

Ingredients

• 1 refrigerated pie crust (from a 15-ounce box), softened as directed on box
• 1/2 cup butter or margarine (1 stick; see note)
• 1/2 cup firmly packed brown sugar
• 3/4 cup corn syrup
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 3 eggs, lightly beaten
• 4 crunchy granola bars (2 pouches from an 8.9-ounce box), crushed (see note)
• 1/2 cup chopped walnuts
• 1/4 cup quick-cooking or old-fashioned oatmeal, uncooked
• 1/4 cup chocolate chips
• Whipped cream or ice cream, if desired

Method

• Preheat oven to 350 degrees. Place pie crust in 9-inch glass pie pan as directed on box for one-crust pie.
• In large microwaveable 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, walnuts, oatmeal and chocolate chips into brown sugar mixture. Pour into pie crust-lined pan.
• Bake 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. Store in refrigerator.

Makes 8 servings
Preparation time: 15 minutes
Total time: 1 hour 35 minutes

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

Note: To easily crush granola bars, do not unwrap, and crush with rolling pin.

PER SERVING: calories: 525; protein: 7 grams; total fat: 28 grams; saturated fat: 11 grams; cholesterol: 110 mg; sodium: 370 mg; carbohydrate: 61 grams; dietary fiber: 2 grams; exchanges: 2 starch, 5 1/2 fat

And the Winners Are …

Last spring, Remy Shaffer ’00 and Casey Gomes ’02 (left) were selected the winners of the alumni association’s Dream Wedding contest out of 24 couples. The couple will join family and friends for a reception in the Samuel Riggs IV Alumni Center after the ceremony in Memorial Chapel on June 25, 2005. Throughout the fall, alumni were invited to vote on the couple’s wedding attire, menu, music, florals and cake. More than 2,000 votes were cast, and here are the results: Wedding Attire Provided by Annapolis Formal Remy will be pretty in pink in this silk strapless Watters Brides’ gown with crystals at the midriff. Her bridesmaids will capture the Maryland spirit in a two-piece red ensemble by Bridesmates. And, Casey will greet his bride in this non-traditional tuxedo with red vest. Menu Provided by Corcoran Catering Mouths will water when Corcoran Catering serves whole tenderloins of beef marinated and grilled over apple wood slices and presented on horseradish whipped potatoes. Florals Provided by Creative Accents The bride will carry white. The winning bouquet includes gardenias and white roses, while the centerpiece has white lilies and hydrangea. Cake Provided by Corcoran Catering This winning cake has vanilla Genoise splashed with Chambord and filled with white chocolate mousse and fresh raspberries. A French butter cream design will be customized for the bride and groom. Music Provided by Amaretto The 10-piece band features a song list ranging from ballads to Motown. Listen to a sound clip at www.alumni.umd.edu.

View more pictures at www.alumni.umd.edu.

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