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An Unexpected Spa Holiday in OrlandoPlus some Pillsbury Bake-OFF winning recipesBy Phyllis Steinberg
The resort features high-tech convention facilities,
award-winning restaurants and the Canyon Ranch SpaClub.
Here, in the midst of running back and forth to the newsroom and checking out all of the contestants and their prize winning recipes, I had a chance to enjoy the Canyon-Ranch experience. No cell phones are allowed in the spa area. Here, I was able to retreat and enjoy a deep, focused all-over body massage designed to release my tight, fatigued muscles and joints.
My therapist at Canyon Ranch Spa Club used a de-stressing gel of oil and rosemary, ginger and black pepper. ($175 for 80 minutes). Called a Deep Muscle Soothing massage, the deep massage manipulated my tight muscles, allowing the toxins to disperse. Then the ingredients in the gel penetrated into my body providing stimulation, invigoration and the release of tension. The Canyon Ranch Spa has a full compliment of outstanding services for men and women. The Anti-Aging Facial ($140 for 50 minutes) makes use of skin products that contain a patented niacin derivative the boosts the skin’s natural protective responses. It was billed as strengthening the skin’s barrier, repairing DNA and stimulating cell production. The anti-aging facial also included a Vitamin C mask which had a delightful aroma giving my face a warm and healthy glow. The facial is available for men, but they are requested not to shave before the treatment. The list of services at Canyon Ranch Spa Club is endless from Aromatherapy facials, where you can select your own essential oils to foot massages, shiatsu, reiki, craniosacral and stone massages. But even more important than the treatments is the lifelong commitment that the spa has to wellness. All of the therapists I encountered were well versed in health and nutrition. In fact, my therapist wrote out a list of books to read for my specific health concerns and gave me some important information on diet and exercise.
Also available at spa is a lifetime nutrition consultation for $115 for 50 minutes. I also departed with several free Canyon Ranch Spa handouts to improve my lifestyle. They included strategies for successful restaurant eating, snack ideas with recipes and nutritional intelligence information. The philosophy at the Canyon Ranch Spa Club is that practical food, nutrition and exercise information as well as an understanding of yourself is just as important as having a luxurious spa experience.
There were several prizes in this year’s competition including the famous million dollars for the best recipe. A new award, the America’s favorite recipe award was determined by consumers across America who voted for their favorite recipe on-line. Other new contest prizes this year included the Receta Rica Award for best Hispanic-inspired recipes, 3-A-Day of Dairy Awards and the Splenda Pure Magic Award. General Electric also awarded several fabulous prizes to contestants. The $10,000 favorite recipe was Pineapple-Black Bean Enchiladas. Try these and other Bake-Off recipes in the Pillsbury Bake-Off recipe cookbook available at your local super market. For more information about the Canyon Ranch Spa at Gaylord Palms, call 407-586-SPA or log on to canyonranch.com. The 42nd Pillsbury Bake-Off® Contest (Orlando 2006) Winning Million Dollar Recipe and a set of GE Profile
Kitchen appliances Baked Chicken and Spinach StuffingPrep Time: 35 Minutes 9 Pillsbury® Dunkables® frozen homestyle waffle sticks with
3 syrup cups (from 1 lb 1.3-oz box) 1. Heat oven to 350°F. Spray 9-inch glass pie plate or 8-inch square pan with cooking spray. In small bowl, mix contents of syrup cups from waffles, the preserves and Worcestershire sauce. Place chicken, skin side up, in pie plate; sprinkle with salt and pepper. Spoon syrup mixture over chicken. Bake uncovered 25 minutes. 2. Meanwhile, toast waffle sticks as directed on box. Cool slightly, about 2 minutes. Cut waffles into 3/4-inch cubes; set aside. Spray 1-quart casserole with cooking spray (or use 9x5-inch nonstick loaf pan; do not spray). In 10-inch nonstick skillet, melt butter over medium heat. Add onion; cook and stir 2 minutes or until tender. Stir in waffle pieces and broth, breaking up and moistening waffle pieces. Sprinkle with poultry seasoning and sage. Remove from heat; stir in spinach. Cool about 5 minutes. Stir in egg white and pecans. 3. Spoon stuffing into casserole; place in oven with chicken. Bake uncovered 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F) and stuffing is thoroughly heated. Serve chicken with stuffing, spooning remaining sauce in pan over chicken. Makes 2 servings 1 Serving: Calories 640 (Calories from Fat 200); Total Fat 22g The 42nd Pillsbury Bake-Off® Contest (Orlando 2006) Pineapple-Black Bean EnchiladasAmerica’s most favorite recipe 2 teaspoons vegetable oil 1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese. 2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish. 3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly. 4. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro. 8 servings The 42nd Pillsbury Bake-Off® Contest (Orlando 2006) Mexican Egg Salad WrapsPrep Time: 25 Min 12 hard-cooked eggs, peeled, coarsely chopped 1. In large bowl, mix chopped eggs, mayonnaise, celery, salt and chiles. Place avocado in medium bowl; sprinkle with lime juice. Add onion; mash with spoon. 2. Spread 1/4 cup avocado mixture on each tortilla to within 1/2 inch of edge. Spread each with about 1/3 cup egg salad mixture. Sprinkle cilantro leaves over each. Fold in sides of each tortilla; roll up. Arrange wraps on large serving platter; garnish with cilantro sprigs and strawberries. 8 wraps |
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Most people go to Orlando to visit Disneyworld with their
kids. I went for another reason. I was there as a food writer attending the 42nd
Pillsbury Bake-Off Contest at the Gaylord Palm Resort, a landmark resort and
convention center in the Kissimmee-St. Cloud area.
Nestled among bountiful
botanical flowers and trees, in a 4.5 acre glass-topped atrium, the Canyon Ranch SpaClub is a perfect respite from the hustle and bustle of Disneyworld
attractions.
Prior to my massage I was led into the locker room where a
plush robe and slippers awaited me. Then I was escorted to the relaxation room,
called “The Tea Room” by the friendly staff. Here, along with a complete
selection of teas, there were fruits and juices. I sat down on a comfy chair and
started to gently let go of the problems of the outside world.
The Canyon Ranch Spa Club also has a fitness center with
state-of-the art equipment with a personal trainer available to help spa patrons
take home a healthy exercise regime designed especially for them. One-on-one
training is $90 for 50 minutes.
It’s was fun watching contestants cook at the 42nd annual
Pillsbury Bake-Off in Orlando which featured 100 finalists, men and women, ages
20 to 67, from 35 states.