Monday, November 18, 2013

46TH ANNUAL PILLSBURY BAKE-OFF: COCOA-PINK CUPCAKES

It began in 1949.  Bakers throughout America entered Pillsbury's Grand National Bake-Off.  One hundred finalists joined together at the Waldorf-Astoria hotel in New York to compete for $100,000 in prizes and the title "Cook of the Year."

On November 11, 2013 the 46th Annual Bake-Off was held in Las Vegas, Nevada, and well known TV chef, Padma Lakshmi, announced the winner.  Her prize was $1 Million for her Loaded Potato Pinwheels.  Times have certainly changed in the Bake-Off contest.  Although it is still required that  Pillsbury/General Mills products be used in the recipes, the products today are manufactured food products rather than just Pillsbury flour which was the primary ingredient used in 1949.

For those of you who don't know of  Pillsbury, it began in 1872 in Minneapolis, Minnesota by Charles Pillsbury and his uncle, John Pillsbury.  At the time, its rival was General Mills, which subsequently purchased the company in 2001.    "Pillsbury" is now a brand name used by the General Mills Company which is still based in Minneapolis, and which is among the largest food producers in the world.

Tonight is the annual Bake Sale by the Garden Club of Ramsey County.  To commemorate the Bake-Off, my contribution to the bake sale is a recipe out of this Pillsbury book, copyright 1959:


The recipe I chose, "Cocoa-Pink Cuplets" was from Mrs. Robert Hoefer, Brookfield, Wisconsin.

Cocoa-Pink Cuplets
Bake at 375º for 20 to 25 minutes.  Makes about 2 dozen.
Sift together:
*  2 cups sifted Pillsbury's Best All Purpose Flour
*  1 tablespoon cocoa and
*  1 teaspoon salt.  Set aside.
Add:
*  1-1/4 cups sugar gradually to
*  3/4 cup shortening, creaming well.
Blend in:
*  2 unbeaten eggs and
*  1 teaspoon vanilla
Combine:
*  1 teaspoon soda and
*  1 cup cold water.  Add alternately with the dry ingredients to creamed mixture.  Blend well after each addition.
Fill muffin cups, lined with paper baking cups, half full.
Sprinkle:
*  1 cup semi-sweet chocolate pieces and
*  1/2 cup nuts, chopped, over cupcake batter.
Bake at 375º for 20 to 25 minutes.

"Sifting" the dry ingredients.
 Creaming the sugar and shortening.
 All assembled for baking.
 All ready to eat (or to take to the Bake Sale!!).





1 comment:

  1. They look delicious! Did they sell quickly? Neat book. :)

    ReplyDelete