Archive for category: Cake

Betty Who?

July 21, 2023/0 Comments/in Betty Crocker, Cake, cookies, Food, Friday Afternoon /by Steve Kowalski

Cakes and cookies and smiles, oh my!! :))))

When Jackie and I set out to do some cooking, we’re often inspired by a story or post from the internet sent over to us from family and friends – 10 Great Summer Salads, How To Grill Salmon with Lemon, Fun Backyard Appetizers and so on. After looking at all of these I needed to go get a snack! Every once in a while, we refer to a cookbook… for my younger readers out there, it’s a bound book/binder with recipes organized by food types, sharing ingredients, steps, and different ways to prepare food. Like most of you I’ll guess, we have “inherited” recipes and cookbooks passed down from our elders. One “classic” is our Betty Crocker cookbook – still has the red and white gingham design and image of Betty herself. Before Betty Crocker was synonymous with boxed cake mix and canned frosting, she was a kitchen confidante, a trusted “mom” presence in kitchens across America. She was the “Dear Abby” (another famous voice of reason and help.) of cooking, a woman people could trust with their most frustrating kitchen woes. To this day, in kitchens around the world, chefs turn to their Betty Crocker cook “book” or online for help, ideas and answers. I did some digging and found fun info and trivia to share – thanks to pbs.org ToriAvey, interestingfacts.com, Wikipedia for the info and lastingredient.com, tasteofhome.com and insanelygoodrecipes.com for the recipes. Enjoy, and be sure to whip up some kitchen delights for your next meal.

Some personalities are born… others are cooked up (couldn’t resist that one!). Betty Crocker isn’t actually a real person. She is the brainchild of an advertising campaign developed by the Washburn-Crosby Company, a flour milling company started in the late 1800’s that eventually became General Mills. Gold Medal Flour, a product of Washburn-Crosby, helped to kick-start Betty’s career. History Here

Betty Crocker thru the years.

Betty was born in 1921, when an ad for Gold Medal Flour was placed in the Saturday Evening Post. The ad featured a puzzle of a quaint main street scene. Contestants were encouraged to complete the puzzle and send it in for the prize of a pincushion in the shape of a sack of Gold Medal Flour.
The response was overwhelming; around 30,000 completed puzzles flooded the Washburn-Crosby offices. Many of the completed puzzles were accompanied by letters filled with baking questions and concerns, something the Washburn-Crosby Company hadn’t anticipated. Previously, the company’s small advertising department had dealt with customer mail and questions. The department manager, Samuel Gale, and his all-male staff would consult the women of the Gold Medal Home Service staff with customers’ baking and cooking questions.
Gale never felt completely comfortable signing his name to this advice, as he suspected that women would rather hear from other women who knew their way around a kitchen. The pile of questions pouring in from the puzzle contest reinforced the need for a female cooking authority, somebody who could gracefully answer any kitchen questions that customers might have. The department’s answer to this issue was to invent a female chief of correspondence, a fictitious woman they named Betty Crocker.
The last name, Crocker, came from the recently retired director of Washburn-Crosby, William G. Crocker. Betty was chosen as a first name for its wholesome, cheerful sound. Samuel Gale asked the female employees of Washburn-Crosby to submit what they thought should be used as Betty Crocker’s personal signature. The winning signature was penned by a secretary named Florence Lindeberg. Her Betty Crocker signature was used at the closing of each response to all letters regarding baking, cooking and domestic advice.
In 1924, Betty went from signing letters to having a real voice when Washburn-Crosby began airing a cooking radio show, the Betty Crocker Cooking School of the Air, first on Minneapolis radio station WCCO and then nationwide. The first voice of Betty Crocker belonged to a home economist named Marjorie Child Husted, the writer and host of the show. In 1951, Washburn-Crosby put a face to the name and the voice when they hired actress Adelaide Hawley to act as Betty on television. Hawley was the first of many women to play the Betty Crocker role.
Among the longest-running radio broadcasts in U.S. history, “Betty Crocker Cooking School of the Air” lasted for 24 years, even overlapping with “Our Nation’s Rations,” a 1945 program Betty Crocker (Husted) hosted at the request of the U.S. Office of War Information (the show was devoted to helping home cooks make the most of rationed foods).
The face of Betty Crocker in print ads and on product labels has been depicted by various artists since the 1920s. In 1936, Neysa McMein created the first official portrait of Betty, a composite painting that blended the facial features of the female staff in Washburn-Crosby’s home service department.
Since 1955, Betty’s image has been updated seven times. In 1965, she was drawn with a slight resemblance to former First Lady Jackie Kennedy. Despite the periodic changes, she never appeared to age much in fact, a woman’s magazine pointed out that she seemed to remain an ageless 32. For her 75th anniversary in 1996, painter John Stuart Ingle gave her an olive skin tone that could belong to a wide range of ethnicities. Ingle created this version of Betty by digitally morphing photographs of 75 women that General Mills felt embodied the characteristics of Betty Crocker.
Betty Crocker’s first namesake grocery item was a soup mix, which became available in 1941. Her famous cake mix appeared on store shelves in 1947, and the bestselling Betty Crocker’s Picture Cook Book was published in 1950. It is still being sold today, millions of copies later, under the title The Betty Crocker Cookbook. In an effort to keep Betty current, she also has a website that features recipes, advice, gifts and more.
Today, Betty Crocker groceries are sold on every continent except Antarctica, with over 200+ varieties of products – supported by the all-time best seller “Betty Crocker’s Quick and Easy Cookbook – over 63 million sold!
Annual sales of Betty Crocker products today is north of $1.5 billion. The best-selling item is Chocolate Fudge Icing in a plastic container… oh my, where’s my spoon!!, followed by Devil’s Food Cake (Devil’s food cake originated in the second half of the 19th century. Why? Simply put, it was created in reaction to angel food cake, which had come on the scene in the 1830s. Bakers wanted a dark-colored cake in opposition to the white, airy angel food cakes that were so popular in America at the time – now you know :-).
(I never knew that…) Hoping to sell more flour, General Mills — Betty Crocker’s parent company — entered the cake mix industry in 1947. All of the brand’s early mixes included powdered milk and eggs, meaning customers only needed to add water. Cake mix sales doubled between 1947 and 1953, the period when Pillsbury — a future General Mills property — also entered the market. However, sales increased only 5% from 1956 to 1960. To improve on this disappointing data, General Mills sought help from Ernest Dichter, a Vienna-born psychologist, marketing consultant, and author who popularized focus groups. Based on his interviews with housewives, Dichter determined that the women felt guilty and self-indulgent when they relied on these simple cake mixes. He proposed tasking home cooks with providing their own eggs, so they could feel like they’d contributed to the final dish. Thus, Betty Crocker omitted the powdered eggs from their recipes, heralding the change with the slogan, “Add an egg.” and sales figures began to soar once again.

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DO YOU LIKE CONTESTS?
Me, too.
As you may know the Kowalski Heat Treating logo finds its way
into the visuals of my Friday posts.
I. Love. My. Logo.
One week there could be three logos.
The next week there could be 15 logos.
And sometimes the logo is very small or just a partial logo showing.
But there are always logos in some of the pictures.
So, I challenge you, my beloved readers, to count them and send me a
quick email with the total number of logos in the Friday post.
On the following Tuesday I’ll pick a winner from the correct answers
and send that lucky person some great KHT swag.
So, start counting and good luck!
Oh, and the logos at the very top header don’t count.
Got it? Good. :-))))
Have fun!!

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CAKE!

February 25, 2022/0 Comments/in Cake, Food, Friday Afternoon, Trivia /by Steve Kowalski

I looooooove CAKE! (I know, I know, I do love food of any kind) They’re good anytime but especially fun on birthdays. Everyone can celebrate the event with a great big smile. Don’t forget to make a wish when you blow out the candles! And get them all out in one breath!!!! :))))

Ah – the ritual of birthday cake. It’s one of mankind’s great inventions (along with frosting, sprinkles, candles, balloons and of course ice cream). I have a fun tradition with my golf buddies – every few weeks, we try to get together for breakfast and celebrate one of our group’s birthdays. Nothing fancy, just good coffee and good food and good laughs. It got me thinking about “cake”, so I dug up some interesting info on the topic. I never turn down a great cake – but I have to admit, my favorite desert is either Pineapple Upside Down cake or Boston Crème pie! . So, here’s a little history, fun facts about the birthday song, and world records. Special thanks to readersdigest.com, The History Channel, CNBC and Wikipedia for the info. Enjoy.

A birthday cake is a cake eaten as part of a birthday celebration. Birthday cakes are often layer cakes with frosting served with small lit candles on top representing the celebrant’s age. Variations include cupcakes, cake pops, pastries, and tarts. The cake is often decorated with birthday wishes and the celebrant’s name.
Birthday cakes have been a part of birthday celebrations in Western European countries since the middle of the 19th century. However, the link between cakes and birthday celebrations may date back to ancient Roman times.
In classical Roman culture, ‘cakes’ were occasionally served at special birthdays and at weddings. These were flat circles made from flour and nuts, leavened with yeast, and sweetened with honey.
The ancient Egyptians are credited with “inventing” the celebration of birthdays. They believed when pharaohs were crowned, they became gods, so their coronation day was a pretty big deal. That was their “birth” as a god – hence, birth day cake (get it?) So, they baked moon-shaped cakes to offer up to Artemis goddess of the moon, as a tribute. They decorated them with lit candles to make the cakes shine like the moon – hence, the reason we light our birthday cakes on fire.
In the 15th century, bakeries in Germany began to market one-layer cakes for customers’ birthdays in addition to cakes for weddings.
During the 17th century, the birthday cake took on its contemporary form. These elaborate cakes had many aspects of the contemporary birthday cake, like multiple layers, icing, and decorations. However, these cakes were only available to the very wealthy. Birthday cakes became accessible to the lower class as a result of the industrial revolution and the spread of more materials and goods. So, it has become the cultures and traditions to celebrate the birthday with delicious cake and beautiful wishes^.
There is no standard for birthday cakes, though the “Happy Birthday“ song is often sung while the cake is served in English-speaking countries, or an equivalent birthday song in the appropriate language of the country.
The birthday cake is often decorated with small candles, secured with special holders or simply pressed down into the cake. the number of candles is equal to the age of the individual whose birthday it is, sometimes with one extra for luck. Traditionally, the person whose birthday it is makes a wish, which is thought to come true if all the candles are extinguished in a single breath.
The phrase “happy birthday” did not appear on birthday cakes until the song “Happy Birthday to You” was popularized in the early 1900s.
In many cultures the person whose birthday is being celebrated is invited to make a wish, and blow out candles. Though the exact origin and significance of this ritual is unknown, there are multiple theories which try to explain this tradition.
Greek: One theory explaining the tradition of placing candles on birthday cakes is attributed to the early Greeks, who used candles to honor the goddess Artemis’ birth on the sixth day of every lunar month. The link between her oversight of fertility and the birthday tradition of candles on cakes, however, has not been established.
Pagan: The use of fire in certain rites dates back to the creation of altars. Birthday candles are said to hold symbolic power. In the past it was believed that evil spirits visited people on their birthdays and that, to protect the person whose birthday it was from evil, people must surround the individual and make them merry. Party-goers made noise to scare away evil spirits.
German: In 18th century Germany, the history of candles on cakes can be traced back to Kinderfest, a birthday celebration for children. This tradition also makes use of candles and cakes. German children were taken to an auditorium-like space. There, they were free to celebrate another year in a place where Germans believed that adults protected children from the evil spirits attempting to steal their souls.
Swiss: A reference to the tradition of blowing out the candles was documented in Switzerland in 1881. Researchers for the Folk-Lore Journal recorded various “superstitions” among the Swiss middle class. One statement depicted a birthday cake as having lighted candles which correspond to each year of life. These candles were required to be blown out, individually, by the person who is being celebrated.
The Happy Birthday Song is arguably the most frequently-sung English song in the world, giving “For He’s a Jolly Good Fellow” and “Auld Lang Syne” a run for their money. If you hear this song a lot in September, there’s a reason.
Singing the Happy Birthday Song may actually make birthday cake taste better. According to a study by researchers from Harvard University and the University of Minnesota, indulging in a ritual before eating heightens our enjoyment of the food and helps us savor it.
Here are some things you never knew about another birthday pastime: the “Happy Birthday” song. At a well preserved 125 years old, “Happy Birthday to You,” is the most frequently sung English song in the world. It was originally composed in 1893 as “Good Morning to All” by Patty Smith Hill, a kindergarten teacher and principal in Louisville, Kentucky, and her oldest sister, Mildred Jane Hill, a pianist and composer. Its lyrics went like this: Good morning to you, Good morning to you, Good morning, dear children, Good morning to all.
The song was part of a larger project of the sisters to create simple music that catered to children’s limited abilities. They workshopped songs on Patty’s class so that “even the youngest children could learn with perfect ease,” with Patty writing the words and Mildred setting them to melodies. They published GMTA in their 1893 book, Song Stories for the Kindergarten. Just like us, the sisters loved simple, shareable sentiments.
For years, legal battles raged over the Hill sisters’ ownership of the Birthday Song and whether or not it should be in the public domain. A 2013 class-action lawsuit initiated by a New York filmmaker challenged the song’s copyright and demanded that the current copyright owner return all previous royalties it had collected for HBTY. In May 2015, U.S. District Judge George King was still hearing arguments for Good Morning to You Productions Corp. vs. Warner/Chappell Music. In February 2016, Warner Music finally ended the long-fought battle when it paid $14 million to put “Happy Birthday” into the public domain. In June of the same year, a judge approved it.
The world’s largest birthday cake was created in 1989 for the 100th Birthday of the city of Fort Payne, Alabama. The cake weighed 128,238 pounds, 8 oz. and used 16,209 pounds of icing!
A birthday cake loaded with diamonds and hand-sculpted fondant smashed the record for the most expensive dessert ever created. Price tag: $75 million. The decadent cake was created by British designer Debbie Wingham, who rose to fame when she crafted the world’s most expensive dress for $17.7 million. It took more than 1,100 hours to make, since all of the tiny edible figurines were hand-sculpted with Wingham’s couture clothing and accessories, including sunglasses and handbags. Much of the value comes from the bling. The cake has 4,000 diamonds, including a 5.2-carat pink diamond, a 6.4-carat yellow diamond and 15 five-carat white diamonds. Those 17 stones alone are worth more than $45 million. (now that’s when you wanna lick the frosting!!)

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