Give your dessert a clever name — and tell us about your recipe.
Madison Lakes Chain Pithivier: This delectable vegetarian dish includes a pound of mushrooms, green onions, garlic-o-plenty, celery, last-minute-added pine nuts and bechamel sauce (made while channeling my inner Julia Child). That savory goodness is pillowed between two layers of puff pastry that is topped with a map of the Madison lakes chain (and the Tenney locks are holding strong).
What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!
I didn't think I would bake each week and I did! I learned all kinds of new dishes and desserts and that expanded my repertoire. I feel the most proud of my Week 10 creation – no problems and it tastes heavenly.
How did you add a Wisconsin twist to your flavors or decoration?
I am a lover of the Madison chain of lakes: Mendota, Monona, Wingra, Waubesa and Kegonsa. I've been on or in them all.
How did you do?
I participated in all 10 Great Wisconsin Baking challenges this summer — I’m a Star Baker!