You can usually find neighborhood resident Barbara Hayse in her kitchen, whipping up treats for husband Roger and their three children.
But last month, Hayse was in someone else’s kitchen, cooking for more than just complements from family and friends.
Hayse was one of 100 finalists nationwide competing for $1 million in the 37th annual Pillsbury Bake-Off, held this year at the Fairmont Hotel Downtown.
“I felt honored and humbled to have been able to rub shoulders with cooks who have been doing this for years,” Hayse says.
Kurt Wait, of Redwood City, Calif., won the $1 million grand prize for his Macadamia Fudge Torte.
Hayse, who has never competed in a cooking contest, read about the Pillsbury Bake-Off and decided to enter her Southwestern Black Bean Salsa.
“I saw that the contest was in Dallas, and it happened to be on my birthday, and I decided I had to do it,” Hayse says.
Pillsbury officials told Hayse in November she had been chosen a finalist. The 100 recipes were chosen from among consumers’ best orginal entries in four categories: Quick Treats and Snacks; 30-Minute Main Dishes; Special Side Dishes and Simple Breads.
“Everyone at the bake-off said you’ll never forget that call, and I won’t. I was ecstatic when I found out I had won,” Hayse says.
Contestants stayed at the Fairmont from Saturday through Tuesday, when the winner was announced during a nationally televised show hosted by game-show personality Alex Trebeck.
The cooks spent all day Monday preparing their dishes for a 12-member panel of judges.
Hayse’s mother, Dorothy Keely, stayed at the hotel with her daughter during the competition and sat with her during the live broadcast, seen locally on Channel 11.
“None of us were told who was going to win, but my mom and I were betting that a dessert would win, and it did,” Hayse says.
Hayse was given a $100 check from Pillsbury, and her hotel and food was paid during the three-day event.
“The highlights of the bake-off were the dinners and brunches – the food was fantastic,” she says.
Hayse says she concentrates on cooking lighter recipes using little or no fat.
Her fat-free salsa, which will be included in Pillsbury’s Million-Dollar Bake-off finalists cookbook, uses Old El Paso salsa, black beans, cilantro, corn and other vegetables.
Hayse says she plans to enter the contest again next year but will concentrate on a category other then Quick Treat and Snacks.
“My mother and I couldn’t help but notice that desserts have been a favorite of the judges,” Hayse says.
“So I’ll give that a shot.”
