Ginger Creams – 1929

April 22, 2015

Welcome to Cooking with Chloe! Alice and Elizabeth, another mother-daughter team, tested Ginger Creams for us, a Gold Medal recipe.

Ginger Creams

This cookie was named a Betty Crocker Prize Recipe in 1929.

The verdict:  The cookies were delicious, and got even better the next day. 

The notes and photos below are from Alice and Elizabeth:

image1 Ginger Creams

First step was to cream the shortening, adding sugar gradually. Key components to cookie baking include using mixing bowls that belonged to Alice’s grandma and the oldest wooden spoon in the house.

image3 Ginger Creams

We followed the directions exactly. Lots of flour!

image2 Ginger Creams

We chilled the dough for about 30 minutes. Chilling longer between batches did not make a difference—it’s soft dough.

We made the frosting and ate lunch while dough chilled.

image5 Ginger Creams

The frosting was delicious. We recommend sifting the powdered sugar, but it works fine if you don’t. Be sure to use heavy cream!

image4 Ginger Creams Check oven. Bake cookies at 400 degrees for about 7.5 minutes. (We started with 8 minutes but reduced the time.) It smelled like Christmastime while they baked!

image6 Ginger Creams

There was no difference between using parchment paper or greasing the cookie sheet. Make sure to remove the cookies from the sheet immediately after they come out of oven.

Frost while still warm.

image7 Ginger Creams

The cookies were delicious, and got even better the next day.  Elizabeth found them tasty with red wine.

***

Alice and Elizabeth were kind enough to bring these to a Chloe program I gave at a local library, so I can attest that these are delicious! The light glaze provided the perfect complement to the spices in the cookies, and the soft texture was a pleasant change from traditional gingersnaps.

Ginger Creams

Huge thanks to Alice and Elizabeth for trying the recipe, and sharing the results! These cookies would be the perfect accompaniment to a book group discussion of Tradition of Deceit, but your family will thank you for baking them too.

Apple Pie With Cheese Crust – 1934

April 16, 2015

Welcome to Cooking With Chloe!

I love collecting historic and/or ethnic recipes while working on each Chloe Ellefson mystery. Since Tradition of Deceit features the flour mill that gave us Gold Medal Flour and Betty Crocker—not to mention the Mill City Museum, which also celebrates the history of Pillsbury and other mills—I ended up with stacks of recipes.  Fortunately, some adventurous readers volunteered to test some for me.

The mother-daughter team of Jen and Brianna wondered if I might have a recipe that would connect both the Chloe Ellefson mysteries and an American Girl character. Well, in 1936, Gold Medal Flour celebrated Betty Crocker’s 15th anniversary with a special booklet featuring a single prize recipe for each year, 1921-1936.

Betty Crocker's 15 Prize Recipes

Jen and Brianna agreed to try the 1934 star recipe, Apple Pie With Cheese Crust, in honor of Kit, AG’s Depression-era character.

The verdict:  It turned out to be the best apple pie I have ever made.

Here’s the recipe, with Jen and Brianna’s photos and tips:

Apple Pie With Cheese Crust
2 cups Gold Medal “Kitchen Tested” Flour
1 t. salt
5/8 cup shortening (10 tbsp.)
Ice water (about 6 tbsp.)
½ cup grated Wisconsin cheese
2 tbsp. butter
7 large sweet apples
1 cup sugar
1/8 to ¼ cup water (depending on how dry the apples are)
1 tsp. cinnamon
1 tbsp. butter

METHOD: Sift flour once before measuring. Sift flour and salt together. Cut in shortening with two knives or a pastry blender leaving it in lumps about the size of large peas.

Cut In Shortening - Apple Pie

Add just enough ice water to make dough stay together.

Pat together and round up on cloth-covered board (using flour rubbed into the cloth to keep dough from sticking). Divide dough in half, and roll out one-half to fit the pie pan. Put into pan very loosely to avoid stretching. Let pan rest on table while cutting off extra dough beyond edge of pan. Put in refrigerator to chill.

Roll out other half of dough and sprinkle with the grated cheese. Dot surface with 2 tbsp. of butter.

Sprinkle Butter Cheese

Roll up like a jelly roll.

Jelly Roll Cheese - Apple Pie

Fold so that the two ends meet in the center and fold again—chill.

Fold In Sides

Peel apples and cut into thin slices. (Put in cold salt water to keep apples from discoloring.) Make a syrup of the sugar and water, add the apple slices and cook just long enough to soften and slightly glaze the apples—about 10 minutes. (Avoid stirring so that slices will hold their shape.)

Fill pastry-lined pan with the drained cooked apples (save remaining syrup). Sprinkle with cinnamon and dot with the tbsp. of butter.

Roll out cheese pastry to fit top of pie.

Roll Top Crust - Apple Pie

Fold in half making several cuts through which steam may escape. Lay folded crust gently on top of filling, unfold so that entire surface is covered. Press the 2 edges together firmly and build up a fluted edge.

Cut Vent to Bake - Apple Pie

Bake. When baked pour the remaining syrup through the slits in the pie.

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TIME: Bake 30 minutes.
TEMPERATURE: 350 F., moderate oven.
SIZE OF PAN: Deep 9-inch pie pan.

Here are notes from Jen:

I was extremely skeptical about this recipe from the start, and all the way through the process actually!  I have made apple pie many times from scratch, but this 1934 recipe was pretty different from any others I have seen.  It also turned out to be the best apple pie I have ever made.

My daughter, age 10, and I worked together on the recipe.  We prepared it 1934-style, with no food processor and our dishwasher was broken to make things even more realistic!

The crust came together easily and rolled out nicely.  We sprinkled the top crust with the required Wisconsin cheddar and diced butter, rolled the whole thing up jelly-roll style, and folded the ends in (think of a snake’s head meeting its tail) to make a new ball of dough.  We chilled it well.

When it was time to roll out the top crust for the second time, the cheese and butter integrated very well.

As for the apple filling, skepticism also reigned here.  I used a combination of Granny Smith and Golden Delicious apples, as each were on sale for $1.00 a pound.  I was doubtful about fitting seven apples in my pie dish, but indeed, when cooked down that quantity works.  I had a lot of liquid released by the cooked apples.  I drained the apples with a slotted spoon.

The recipe asks you to place and crimp the top crust and then put the liquid back in through the holes cut in the top crust.  This was difficult and trying.  I would suggest letting your apples cool, and then adding them and whatever amount of sugary liquid you wish to add, and then put the top crust on.  I think that this would be difficult with hot apples, thus the need to cool them first.  I estimate I got about 1/4 cup of liquid in through the holes, and my filling was not runny or watery.

Thirty minutes might be too little time for some bakers. I baked my pie for an hour.

You must try this technique for the top crust!  It was flavorful, a bit savory, and vaguely like a cheese straw.  It would also be amazing as a top crust to a pot pie.

We are converts to this recipe from Kit’s era.  When I told my Grandmother, age 94, about it, she said she remembers dried apple pies being popular during Kit’s time.  Another recipe to track down!
***
Huge thanks to Jen and Brianna for kitchen-testing the recipe for us!  You may also want to check out their fun website, Dolls Between Us.

Cooking With Betty Crocker—and Chloe

April 14, 2015

When I was writing Tradition of Deceit, I marveled at the connections between the the Mill City Museum, one of the settings, and popular American culture. The museum was created within what was once the Washburn-Crosby A Mill. You may not have heard of Washburn-Crosby, but chances are good you’ve heard of Gold Medal Flour.

Gold Medal Flour

The company also created Betty Crocker, one of the most successful advertising personas of all time.

As early as the 1890s, the company published recipe pamphlets and cookbooks to promote their products.

1910 Cookbook - Version 2

1910 Cook Book

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This one isn’t dated.

But things didn’t really get rolling until 1921, when an ad featured jumbled puzzle pieces. Anyone who arranged the pieces and returned the puzzle would receive a pincushion resembling a tiny Gold Medal Flour Sack. Advertising staff were astonished to receive 30,000 completed puzzles!

Gold Medal Flour puzzle

A facsimile of the original puzzle, now available for visitors to assemble at the Mill City Museum.

Many of the women who sent in the puzzle were looking for baking advice in addition to the token prize. The company made a decision to create a fictitious woman to reply to queries. Betty Crocker was born—a single face and name to represent the women of the Gold Medal Home Services staff.

In 1921, women were generally expected to know how to manage a kitchen and feed her family. Betty Crocker became a trusted source of accurate information, and soon became known for “kitchen-tested” recipes. In 1926, Betty offered homemakers a wooden recipe box filled with “delightful new recipes” for 70 cents.

scan0009

A few years later, cooks could tune into the Gold Medal Radio Station to hear  “The Betty Crocker Service Program” and “The Betty Crocker Cooking School of the Air.” Both were huge hits.

Radio program ad

Mill City Museum exhibit.

Cooking School

Mexican Rice - Version 2

A few of the cards I’ve collected have this typewriter look. I’m not sure what that signifies.  (If you know, please share!)

Betty Crocker proved herself able to change with the times. During the Great Depression, she helped cooks prepare thrifty meals for their families.  When World War II brought rationing, Betty was ready to provide appropriate recipes.

In the beginning, Betty Crocker’s “identity” was a deep, dark secret. Many home cooks assumed she was a real person. In time, as media changed, the company revealed that Betty was a fabrication representing the collective wisdom and practical experience of the company’s home economists.

Betty’s look also evolved over the years.

Betty Crocker exhibit

The changing faces of Betty Crocker. Mill City Museum.

The Mill City Museum includes a Baking Lab, open daily, where guests can learn more. Special events often feature particular recipes or trends.

Baking lab, Mill City Museum

If you’d like to read more about the history of Betty Crocker, I recommend Finding Betty Crocker:  The Secret Life of America’s First Lady Of Food, by Susan Marks (University of Minnesota Press, 2007). If, like me, you grew up with Betty Crocker cookbooks, you’ll likely enjoy discovering the backstory as much as I did.

***

I’ve always looked for relevant ethnic and/or historic recipes while researching and writing the Chloe Ellefson mysteries, and love hearing from readers who shared the dishes with family or friends. Well, I collected a lot of old recipes while working on Tradition of Deceit. With help from some wonderful reader-volunteers, I’ll be sharing more recipes here. The first “Cooking With Chloe” post will go up later this week.  Enjoy!

Tunnel of Fudge Cake

April 7, 2015

I had not heard of the Tunnel of Fudge Cake until I began doing research while writing Tradition of Deceit (the 5th Chloe Ellefson mystery), which celebrates Minnesota’s flour milling history and the Mill City Museum. As soon as I heard the name, I knew Chloe would love it. When I heard it was probably the most popular recipe in the history of Pillsbury’s famous Bake-Off, I knew I wanted to include it in the book.

The recipe was developed by Ella Helfrich of Houston. In 1966 it placed second in the Bake-Off, but was chosen to grace the cover of that year’s recipe booklet.  Baked in a bundt pan, the cake emerged with a molten center. The recipe was a sensation.

BakeOffCover Cake - Version 2

It also made the bundt pan, invented in 1950 by H. David Dalquist (who with his brother founded Nordic Ware) a sensation. His lightweight version of a heavier European ceramic version had seen disappointing sales, but after the Tunnel of Fudge Cake became a phenomenon, sales boomed. Pillsbury alone received 200,000 requests for the pan.

2015-01-24 09.36.41 pm

Original cast-aluminum bundt pan, now in the Smithsonian Institution collection.

The original recipe called for Pillsbury’s Double Dutch Frosting mix. Great consternation ensued when, some years later, Pillsbury stopped production of the packaged mix.

Pillsbury has produced an updated recipe, available HERE on their website. Their photo (below) shows a gooey center completely surrounded by chocolate cake.  That’s the recipe I decided to try.

ffbb9a51-e76e-432e-8eb0-3a7778d56153

(Pillsbury.com)

DSCF1213 - Version 2

I of course used Pillsbury BEST flour.

DSCF1215

As directed, I did not skimp on the nuts.

DSCF1219 - Version 2

I baked the cake the allotted time, and let it cool as directed.

DSCF1221 - Version 2

I finished it off with glaze—a new twist in the updated version.

All seemed good, so at long last and with great anticipation I cut a slice of cake.

The expected tunnel of gooey fudge was not in evidence. At all.

I reviewed the recipe. I’d measured ingredients exactly. I’d even checked the oven temperature with a thermometer.

However, I had strayed in one regard. The recipe calls for using an electric mixer to blend butter, sugars, and eggs, and then stirring in flour, cocoa, and nuts by hand. I have limited hand strength, and so always use my mixer on lowest speed when recipes call for stirring something in by hand. It’s never presented a problem before.

Since I couldn’t see where else I might have gone wrong, however, I started over. This time the appropriate ingredients were duly stirred by hand.

tunnel of fudge cake

Cake #2 cooling in the pan.

tunnel of fudge cake

I decided to skip the glaze this time.

The recipe calls for cooling the cake in the pan for 1-1/2 hours, then on a wire rack for at least 2 hours. Bloggers don’t agree on the best route to true gooeyness—some said the rest time is essential; others, that the fudge factor is highest if the cake is not allowed to cool completely. I was impatient by this time, so I decided to cut the cake after it came out of the pan.

tunnel of fudge cake

This time there definitely was a gooey center surrounded by a cakey edge. It didn’t look nearly as pudding-like as the photos showed, but it tasted good.

Would the tunnel have been more pronounced if I’d let the cake cool for another two hours? Perhaps. I don’t pretend to understand the chemistry involved. Pillsbury’s test bakers say the nuts are essential; a few bloggers claim success without including nuts. The cake is very rich and sweet, but I didn’t tinker with the quantities (I often cut sugar in recipes by as much as half) because that, too, affects the chemistry.

For the moment I’ve declared victory, but I do intend to try again. If you try the recipe, or have memories of it, I hope you’ll let me know!

The Mill City Museum occasionally features the recipe in their baking lab. I’ve never been able to visit on Tunnel of Fudge day, but I expect that many question could be answered there. The next Baking Memories:  Tunnel of Fudge Cake event is coming up on Saturday, May 2, 2015.

 

Coming Your Way?

April 1, 2015

One of the best things about being a writer is meeting readers!  I’ve got some great events lined up at libraries, bookstores, and historic sites this spring.

For information about these events, click HERE and a custom Google map will appear in your web browser. Click on the pins on that map to see details about each event.

2015SpringEventsMap550w

Or, you can always visit my online CALENDAR for information.

A couple of special notes:

It’s become tradition for me to reveal details about my next Chloe Ellefson mystery at the Alice Baker Library in Eagle, WI each spring. This year we’ve moved the program to Old World Wisconsin on May 17th so readers can enjoy a day on the site before gathering for the presentation.

And, an advance notice for American Girl fans! This July I’m heading back to Caroline’s home town Sackets Harbor, New York for a fun program.

I’d love to see you at an event. In the meantime, happy reading!

Wycinanki

March 30, 2015

Folk art plays a role in most of the Chloe Ellefson mysteries. Since Tradition of Deceit features bits of Polish culture, I decided to include wycinanki—the Polish form of paper cutting.

Wycinanki (pronounced vee-chee-non-kee) originated in the 1800s when shepherds passed quiet hours by snipping designs from leather or tree bark. Soon people were making intricate designs from paper, and pasting them on the walls or roof beams of their homes.

phoca_thumb_l_cottage interior

The Open Air Museum of the Łowicz Region Village in Maurzyce.

The Open Air Museum of the Łowicz Region Village in Maurzyce

The Open Air Museum of the Łowicz Region Village in Maurzyce.

In the way-back days, folk artists used sheep shears to cut their designs.

sheep shears

Distinct styles emerged from different regions of Poland. Cuttings from the Kurpie region are often quite intricate, and usually a single color.

Polish Paper Cutting (Wycinanki), early 20th century The tree of life motif and monochromatic scheme suggest that this paper cutting represents the Kurpie or Lasek regions of Poland. Gift of Mrs. Maria Laskowski.  Wisconsin Historical Museum object # 1956.4630a

Early 20th century.  The tree of life motif and monochromatic scheme suggest that this paper cutting represents the Kurpie or Lasek regions of Poland. Gift of Mrs. Maria Laskowski.
Wisconsin Historical Museum object # 1956.4630a

Wycinanki from  Łowicz in central Poland is made by layering different colors. The example below most closely matches the wycinanki I imagined Magdalena making in Tradition of Deceit.

Polish Paper Cutting (Wycinanki), early 20th century This paper cutting reflects the Lowicz region of Poland, famous for its multicolored paper cuttings. Separately cut pieces are pasted atop a basic design, creating a layered effect. Gift of Mrs. J.J. Gostomski.  Wisconsin Historical Museum object # 1956.4624

Early 20th century. This paper cutting reflects the Lowicz region of Poland, famous for its multicolored paper cuttings. Separately cut pieces are pasted atop a basic design, creating a layered effect. Gift of Mrs. J.J. Gostomski. Wisconsin Historical Museum object # 1956.4624

Circular or star-shaped medallions are called gwiazdy.

sheep shears

c. 1950.  Gwiazdy incorporates geometric designs with circles, stars, polygons, and snowflakes. Gift of Irena Epler. Wisconsin Historical Museum object # 1956.1051

South Side Settlement Museum

Floral pattern, Old South Side Settlement Museum, Urban Anthropology Inc., Donated by Konkel Family.

Old South Side Settlement Museum, Urban Anthropology Inc., Donated by Konkel Family.

Two examples of bird patterns, Old South Side Settlement Museum, Urban Anthropology Inc., Donated by Konkel Family.

Artists have continued to develop the art of wycinanki.  Masters produce amazingly intricate designs.

wycinanki RoosterPapercut0064_500

Rooster papercut by Magdelana Gilinsky Jannotta. American Folklfe Center, Library of Congress.

While writing Tradition of Deceit I enjoyed several workshops with artist Kasia Drake-Hames, seen here with her grandmother (left) and mom (right).  Kasia’s grandmother makes exquisite traditional wycinanki…

Poland Under Glass wycinanki

Poland Under Glass, Milwaukee Domes, 2015.

..while Kasia often adds a modern twist.

wycinanki kasia drake-hames

From simple cuttings made with sheep shears to amazingly detailed pieces painstakingly snipped with scissors, wycinanki has a rich history—and colorful—history.

Caroline’s Quilt – Part 2

March 24, 2015

It took a long time to piece or appliqué a quilt in Caroline’s day.  In Traitor in the Shipyard, friends help Caroline and Rhonda complete a beautiful quilt top. In the new Caroline mystery, The Smuggler’s Secrets, Caroline presents the quilt top to her cousin Lydia:

“Oh, thank you, Caroline.” Lydia’s eyes were shining. “Sometimes this little cabin feels quite dreary. Now I have something cheerful to look at every single day.”

But the quilt itself was not complete. A quilt is like a sandwich, and the pieced quilt top was the top slice of bread.  Caroline and Lydia also needed a bottom slice of bread, which was often plain cloth.

In places with cold winters, the middle layer was usually made of wool. In the spring, farmers sheared their sheep.  It was a lot of work to clean the wool, pick out snarls, and comb out the fibers.

Maria-Wilk-Girl-Carding-Wool

This 1883 painting shows a girl combing wool to remove tangles and get all the fibers running in the same direction. (Girl Carding Wool, by Maria Wilk)

Once enough wool had been cleaned and combed, the layers of the quilt could be put together. Women spread the bottom layer on a big wooden frame, arranged the combed wool, and then carefully put the pretty quilt top in place.

Then the three layers needed to be stitched together. These are called quilting stitches.

DSCF9674

The women who made this quilt stitched straight lines through the blue and white blocks, but added a pretty quilted pattern in the open areas.

The frame was propped up at a height that was comfortable for women to sit and sew.

a-quilting-party

A Quilting Party, by Enoch Wood Perry, 1876.

A lot of stitches were needed to hold the layers together. In Caroline’s day, girls and women often invited friends to quilting bees. The work went faster, and everyone enjoyed catching up on the news while they sewed.

time-for-a-quilt-batting-party

Quilting Bee, by Henry Mosler. It was painted about 1890, but shows an earlier time.

With luck and hard work, the quilting might be completed in a day. In the 1813 painting below, the woman on the left is removing a quilt from a quilting frame, and it looks as if a party is going to begin.

quilting-frolic-John-Lewis-Krimmel-1813

The Quilting Frolic, by John Lewis Krimmel.

Quilting bees aren’t as common as they were two hundred years ago, but  they still sometimes take place. The photo below was taken at my house in 1983, when I worked at Old World Wisconsin. My friends and I had pieced a quilt top at the historic site, but the season ended before we had a chance to finish it. It was fun, and the finished quilt was beautiful.

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Whenever I see an old quilt, I wonder about the girls and/or women who made it. I know it took a lot of hours to complete, but I hope they also took joy in producing something both useful and beautiful.

Caroline’s Quilt – Part 1

March 16, 2015

In my first Caroline mystery, Traitor in the Shipyard, Caroline and her friend Rhonda decide to make a quilt as a gift for Lydia, Caroline’s cousin. Their first task was to choose a design for their quilt.

Many quilt tops were pieced together. Girls and women cut pieces of cloth and stitched them together to create colorful designs.

SHSW doll quilt

This sweet doll quilt is made of Nine Patch blocks. After the maker created nine blocks, she sewed the blocks together. (Wisconsin Historical Society 1951.2359)

Other quilt makers used a technique called appliqué to create pictures from fabric.

1847 grandrapidspublic mus det

This design was one of many appliquéd pictures made on an album quilt in 1847. Wouldn’t Caroline love the ship design? (Grand Rapids Public Museum Collection,  2006.8.1)

Some quilts from Caroline’s time include both pieced blocks and a central picture. Caroline and Rhonda decided to use this approach.

1811 hewson cincinnati art museum

This quilt, made in 1811, includes pieced blocks and a floral design in the center. (Cincinnati Art Museum Collection)

Caroline and Rhonda also wanted their quilt to show their patriotic spirit. If you made a quilt to show your patriotic spirit, what would it look like?

Brown-Francis Family’s Patriotic Quilt, believed to have been made some time between 1800 and 1820. (Smithsonian Collection, NMAH-78-9642)

Two hundred years ago, girls like Caroline made quilts to learn sewing skills and to create beautiful bed coverings. Piecing quilts also let women and girls use tiny scraps of fabric that might otherwise have been wasted. For someone like Lydia, living in a simple log cabin with no other decorations, a pretty quilt would have been a welcome gift!

The Grand National Recipe and Baking Contest

March 11, 2015

Although housed in the former Gold Medal Flour mill, the Mill City Museum interprets the broader story of flour milling in Minneapolis. The old Pillsbury Flour mill sits right across the river.

View from the observation tower at the Mill City Museum.

View from the observation tower at the Mill City Museum.

And you can’t talk about Pillsbury history without mentioning the famous Bake-Off (R).

In 1949, Pillsbury celebrated its 80th birthday by sponsoring a “Grand National Recipe and Baking Contest.” Thousands of home bakers sent entries. The one hundred lucky finalists were invited to bake their original creations at the Waldorf-Astoria Hotel. Eleanor Roosevelt was the honored guest.

The Waldorf Hotel back in 1893.  (Wikipedia)

The Waldorf Hotel back in 1893. (Wikipedia)

Can you imagine how exciting (and nerve-racking) the experience must have been for women (and a few men) who’d never  received any acknowledgment for their skill? The Grand Prize when to Theodora Smafield for her No-Knead Water-Rising Twists.

The response was so great that company executives decided to make the contest an ongoing event. The media called it a “bake-off,” and the company adopted and trademarked the name.

In the early years, the only required ingredient was Pillsbury’s BEST Flour. Scratch cakes dominated the entries for a decade or so. Other favorites included muffins, pies, and cookies.

Pillsbury Bake-Off Collection, Archives Center, National Museum of American History

Mrs. Verna Phelan’s first-prize winner, 1958.  Pillsbury Bake-Off Collection, Archives Center, National Museum of American History

As the years went by, the contest reflected social changes. In 1969, as more and more women juggled family life with careers, a recipe using convenient refrigerated dough won the grand prize for the first time. Later themes included Regional American Foods, Family Favorites, and Ethnic Recipes.

Mill City Museum Bake-off Exhibit.

In 1996, the contest began celebrating “quick and easy” dishes. That year also saw the first male winner claim the Grand Prize. In 2014, for the first time, judges narrowed the field to four finalists and invited the public to vote for their favorite.

2014 Bake-Off cookbook

A few of the recipes that missed Grand Prize status went on to become part of American food culture. Freda Smith invented Peanut Butter Blossoms in 1957, when she realized she had no chocolate chips in her cupboard and decided to improvise. She baked her cookies and placed a Hersheys Kiss in the center of each hot cookie when it came out of the oven. Her family proclaimed the invention a hit, and ultimately Hersheys promoted the recipe.

Probably the most famous Bake-Off recipe is the Tunnel of Fudge Cake, Ella Rita Helfrich’s second-place winner of 1966.  (I found that so intriguing that I included it in Tradition of Deceit.  I knew Chloe would love it.) More on that one later.

Pillsbury celebrated the 50th anniversary of the Bake-Off by creating a Bake-Off Hall of Fame within the Smithsonian’s National Museum of American History. “We wanted to recognize the most popular of our Bake-Off recipes,” said John N. Lilly, President of Pillsbury North America. “…These are real recipes from real people.  They are as terrific today as they were when they were first developed.” (Press release, May 25, 1999)

Ten recipes were chosen, “based on enduring consumer popularity,” to be inducted into the hall of fame:

1. Chocolate Praline Layer Cake (Julie Konecne Bengtson, MN)
2. Crescent Caramel Swirl (Lois Ann Groves, CO)
3. Dilly Casserole Bread (Leona Schnuelle, NE)

Dilly Casserole Bread

(Pillsbury.com)

4. French Silk Chocolate Pie (Betty Cooper, MD)
5. Italian Zucchini Crescent Pie (Millicent Caplan Nathan, FL)
6. Magic Marshmallow Crescent Puffs (Edna Holmgren Walker, MN)

19735a42-3e4c-424e-b4d9-94ce3baf122d

(Pillsbury.com)

7. Peanut Blossoms (Freda Smith, OH)
8. Poppin’ Fresh Barbecups (Peter Russell, CA)

73d2624b-2b08-41b3-b871-cc674f785403

(Pillsbury.com)

9. Salted Peanut Chews (Gertrude Schweitzerhof, CA)
10. Tunnel of Fudge Cake (Ella Rita Helfrich, TX)

For more Bake-Off history, check out the photos, video, and recipes on the Pillsbury site.

You can also spend some happy hours with one of the many Bake-Off cookbooks.

Best of the Bake-Off

Want to learn more?  At 2 PM on March 29, 2015, the Mill City Museum is featuring “Pillsbury Bake-Off Through the Years.”  See how history is revealed in a demonstration of Chocolate Cherry Bars, a Bake-Off winning recipe from 1974. Learn about the 60-year history of the Pillsbury Bake-Off, sample treats, get baking tips and take home a copy of the recipe.

I grew up eating Peanut Butter Blossoms, and only recently discovered the recipe’s origin.  Are there any Bake-Off favorites at your house?

Caroline’s Pocket

March 5, 2015

Did you know that pockets weren’t always sewn into clothes? Girls in Caroline’s day most likely used tie-on pockets.

Temptation:  Fruit Stall, Victoria and Albert Museum

In this painting, the woman has pulled up her skirt so she can reach into her pocket, which is tied on over her petticoat. (Temptation: Fruit Stall, Victoria and Albert Museum.)

In The Smuggler’s Secrets, my new mystery, Caroline has a problem when she travels to Lydia’s farm:

Caroline climbed to the loft and dug through her valise. She had no trouble finding her handkerchief, but… “Oh, feathers!” she said, frustrated.

“What’s wrong?” Lydia called.

Caroline came back down. “I forgot to bring a pocket. I do wish that pockets were just sewn into our skirts!” That would be so much nicer. She had two pockets at home that she’d stitched of cotton and decorated with embroidery. She usually tied one around her waist so it hung over her petticoat, hidden under her skirt. A little slit in the seam of her skirt let her reach into the pocket.

400_scandal_refuted

In this political cartoon, you can clearly see the big pockets two women are wearing on top of their aprons. (Scandal Refuted, or Billingsgate Virtue. Collection Guildhall Library, Artist C. Williams, 1818; Reference Number v9045412, Collage 18969)

Caroline usually wears her pocket beneath her skirt, but she chooses to wear one over her skirt during a quilting bee. Doing so let her keep thread, thimble, and needle case handy.

beechey - pocket

In this painting, a girl has reached beneath her apron to get coins.

In The Smuggler’s Secrets, Caroline makes a new patchwork pocket using scraps of cloth. I was inspired by this original pocket, which is on display at the Genessee Country Village & Museum in New York.

pocket Genessee Country Village

If you’ve read The Smuggler’s Secrets, you know that a pocket like this one got Caroline into trouble!  (Susan Greene Historic Clothing Collection, Genessee Country Village & Museum.)

Next time you put something in your pocket for safekeeping, think how much more complicated it was to tuck things away in Caroline’s time!


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