How these tasty treats could earn this Henrico mom a $1 million prize
HENRICO COUNTY, Va. — She is a mother, wife and marketing/sales representative. But Beth Royals, of Short Pump, might soon add a new description to her name — millionaire.
Royals is one of four finalists in the 47th Pillsbury Bake-Off®. Top prize is $1 million.
Royals’ Peanutty Pie Crust Clusters was chosen among thousands of recipes as the winner of the Simply Sweet Treats Category. Her recipe now goes up against recipes from three other categories.
“I like to make drop candies,” Royals said about the inspiration behind her winning recipe. “This time I thought — what if I cut the pie crust up into little pieces, taking the squares and turning them into something sweet.”
Royals was named the winner of the Simply Sweet Treats Category during a weekend convention in Nashville. Now she’s up for the $1 million grand prize.
“We were truly impressed by the caliber of each dish submitted,” Head Judge and Better Homes and Gardens Test Kitchen Director Lynn Blanchard said. “Each category finalist showed how creative, simple and delicious home cooking can be. Now it’s up to America’s vote to help determine the $1 million grand prize winner.”
Click here for information on how you can vote. Voting closes December 2.
Royals said her recipe deserves to win because it is delicious and versatile.
“You could take a platter to a pot luck at church. You can wrap them up and throw them into your kids’ lunch. They are user friendly. Cut, bake, stir and drop,” she said. “Kids can get involved. Everyone is so busy. If I can do these the night before, then that’s a huge benefit.”
Royals also pointed out the variety of flavors and textures in her Peanutty Pie Crust Clusters.
So what would she do with the million dollar prize?
“We would start putting away for college,” she said. “We’re very practical. We would do some home maintenance repairs and help some friends in need.”
Royals’ father worked as the director of executive dining facilities in the Kennedy White House. She called him the chef she admired most.
“He taught me to be adventurous in the kitchen, to experiment,” she said. “He took meticulous notes so he could refer back to what worked and what didn’t.”