After 19 tries, Downingtown woman makes the Pillsbury Bake-Off finals

YOU'VE heard the expression "Tastes like a million bucks." It's not just a saying for Downingtown resident Lynne Laino. On Nov. 3, Laino will compete as a finalist in the 47th Pillsbury Bake-Off contest.

The grand prize? $1 million.

Laino's recipe for Chocolate Hazelnut-Toffee Bread Pudding with Candied Bacon was among 100 chosen from thousands in the iconic contest held in Nashville, Tenn.

"This is the pinnacle - it's like going to the Super Bowl," she said. "Oh my gosh, I'm thrilled. This is part of history. It's true Americana."

Laino counts herself among the hobbyists known as "competitive cooks." It's hard to pin down when she actually started entering recipe contests, but this was her 19th try at the Bake-Off.

She had success early on, however, winning a trip to Jamaica at a cook-off. From there, she discovered a network of like-minded cooks and a newsletter that listed current contests. Some required cooks to prepare their dish live in front of judges; others simply required sending in a recipe.

"Cook-offs are fun," said Laino, "because you meet people and make new friends from all over. We stay in touch on the Internet."

Cooking skill is key, of course, but there's a certain amount of tenacity and luck involved.

Laino had gone through a dry spell the past five years, submitting recipes that didn't make the cut. "I thought, 'Why am still doing this?' I was ready to throw in the towel."

Good thing she didn't.

In January, she won $25,000 in a Beringer wine contest for her Florentine Rib-Eye Steak with Sicilian-Kissed Mussels. Then the email came from Pillsbury, inviting her to the Bake-Off.

Now, Laino is practicing her Bake-Off recipe and anticipating her trip to Nashville, where she'll try to stay calm and get her "game head" on.

Laino credits her grandmother with developing her interest and skill in cooking when she was growing up in Delaware. When Laino turned 13, her mother went back to work and she began making dinner for her parents and three siblings.

She began honing her competitive edge, too. She and one of her brothers would often compete with each other for best dish at the family's meals.

Laino enjoys the challenge of recipe development, pairing flavors and contest products. Although she rarely uses a recipe, she reads cookbooks the way some read mystery novels.

Her favorites include a little-known gem by Rick Rodgers, Mississippi Memories, and Tom Colicchio's Think Like a Chef. She finds the microplane a useful kitchen gadget - no more scraped knuckles on a box grater.

Most of Laino's recipe development lands on the dinner table (she cooks almost every night for her husband, Vince; their three sons are all out of the nest now). But the "unemployed, stay-at-home mom" admits that once in a while something bombs. Her family has been fine with their guinea-pig role, offering constructive criticism on taste and presentation, she said.

Developing a recipe gets expensive, because getting it right requires making a dish at least a few times. While prizes can offset expenses, these contests are designed to sell products - many of which you might not ordinarily buy.

Laino had some advice for the home cook who wants to cook competitively: "Jump in and make what you love. A local fair is a good place to get bitten by the bug."

In addition to starting with smaller local contests, she suggested keeping an eye on emerging trends, such as ethnic dishes or new ingredients.

Pay attention to details as you develop your recipe, because you have to write everything down. And give your creation a name that will pop for the judges.

Allow yourself enough time to meet the entry deadline, and be sure to follow all the contest rules.

Some contests allow you to enter multiple recipes, which can increase your odds.

Whether Laino comes home with $1 million or not, her dessert, entered in the Simply Sweet Treats category, surely is a taste winner. Find this and more Pillsbury Bake-Off finalists' recipes at bakeoff.com.

CHOCOLATE HAZELNUT-TOFFEE BREAD PUDDING WITH CANDIED BACON

8 slices bacon

Nonstick cooking spray

1 cup (8 ounces) toffee bits

2 cans Pillsbury refrigerated cinnamon rolls with cream cheese icing (8 count)

3 cups heavy whipping cream

1 cup (packed) brown sugar

13-ounce jar Jif Chocolate Flavored Hazelnut Spread

6 eggs

Salt

Preheat oven to 375 degrees. Line a 15-by-10-inch pan (with sides) with aluminum foil. Place wire rack on foil; spray with nonstick cooking spray. Arrange bacon in single layer on rack; sprinkle a tablespoon of toffee bits over each slice; save the rest.

Bake 20 to 25 minutes or until bacon is cooked through and toffee bits are slightly melted. Cool on rack 10 minutes, then place on paper-towel-lined plate. Cool completely, about 10 minutes.

Meanwhile, bake cinnamon rolls as directed on can; reserve icing. Cool 5 minutes.

In a 2-quart saucepan, heat 2 cups of the whipping cream, the brown sugar and the hazelnut spread over medium heat for 3 to 5 minutes, stirring constantly, until sugar is dissolved and spread is melted. Remove from heat; cool 10 minutes.

In large bowl, whisk together the eggs and a 1/2-teaspoon salt. Slowly add cooled cream mixture, beating with whisk until smooth and well-blended.

Place 1/4-cup of the toffee bits in a small bowl; set aside. Cut each roll into 16 pieces. Add pieces to egg mixture; gently toss to coat, lightly pressing pieces down to absorb some of the liquid. Stir remaining toffee bits into egg mixture until blended.

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread mixture evenly into baking dish, pressing down slightly. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 20 minutes.

Meanwhile, chop cooked bacon into small pieces; sprinkle evenly over cooked bread pudding.

In large bowl, beat remaining 1 cup whipping cream with electric mixer on high speed 2 to 3 minutes or until soft peaks form. Add reserved icing; beat just until blended.

Serve whipped topping with warm bread pudding; sprinkle with reserved toffee bits. Store covered in refrigerator. Serves 12.

Source: Lynne Laino