Brooklyn Baker’s Twinkie Recipe Included in Hostess’ 85th Anniversary Cookbook


By Jerry Del Priore

15p1.preview

One of Larraine’s delicious creations. Photos courtesy of Lorraine Caton

When baker Lorraine Caton heard that Hostess was sponsoring a contest for Twinkie recipes for its official 85th Anniversary Cookbook, she decided to throw her hat into the proverbial mix.

Caton never thought she had a chance. Two months ago, however, the Mill Basin resident learned Hostess had chosen her Apple Brie Cheddar Minis dish for the cookbook.

After being selected as a finalist, among countless participants, for one of the 25 new entries in the book, Caton didn’t hear back from Hostess for a few months, leaving her twisting in the wind. But the end result thrilled her beyond belief.

“After I heard about being one of the finalists, for a while I didn’t really hear anything,” said Caton, a graduate of Kingsborough Community College’s culinary program and certificate holder in cake technique and design from the International Culinary Center.

I was kind of just wondering that maybe I didn’t get picked. So, when I found out, I said, ‘Oh, this is great for me.’ I was definitely excited and kind of shocked. I didn’t know what to say in that moment.”

Creating Caton’s Apple Brie Cheddar Minis, featured in the Twinkies and fruit section of the book, involves scooping out the golden sponge cake’s creamy filling and combining it with Sriracha, rosemary, thyme and salt. The mixture is set aside and put back in the end. She also uses Granny Smith apples, slightly cooked in butter and rum, shredded cheddar cheese, sliced Brie and crushed walnuts. Caton said the final product is a sweet, tart, spicy, savory delight, comparable to a grilled cheese sandwich, but it also tastes like a funnel cake.

15p2.preview

Lorraine Caton’s Red Velvet Cupcakes.

Caton, a baker’s assistant and cake decorator for a popular, small chain bake shop in Prospect Heights, said the exposure from the book has led to an increase in her own baking business—the Cookie Pusher.

Caton’s ultimate plan is to open her own brick-and-mortar bake shop. In the meantime, she’s happy working on perfecting her baking skills and relishing in the attention her appearance in the Hostess cookbook has garnered her.

For more information on the Twinkies Cookbook and the Cookie Pusher, visit http://www.penguinrandomhouse.com, and follow Caton on Instagram @thecookiepusher.

This article first appeared in the August 20, 2104 edition of the Canarsie Courier.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s