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Baker Profiles Mutsumi Takehara, head pastry chef at San Francisco's renowned Slanted Door restaurant, says her career track shifted from working with animals to creating delectable desserts because "I've always loved desserts, so I began taking baking classes for fun. I ultimately decided to pursue a baking certificate. Veterinary practice and baking are both founded in logic and chemistry, so the shift was natural." Mutsumi traded classroom training for hands—on experience when she joined La Farine bakery in Oakland, Calif. After starting as a counter clerk, Mutsumi was soon in the kitchen, preparing everything from bread to eclairs. After a six—month internship at famed Berkeley restaurant Chez Panisse, she became an assistant pastry chef at Rubicon in San Francisco. In 1999 she was named head pastry chef there. Mutsumi found her niche two years later at Vietnamese—fusion restaurant, Slanted Door, where she combines Eastern and Western styles to create unique desserts. Her Japanese heritage influences her dessert philosophy. "In Japan, people eat desserts that are much lighter than those in the United States," she says. "I enjoy creating desserts that are refreshing and cleanse the palate." Mutsumi says fruit desserts are delicious all year 'round, and are especially pleasing during warm months. "There are so many delicious fruits available in the summer, so take advantage of what's in season!" she says. Mutsumi suggests that bakers taste the fruits they plan to use. "With so many great fruit varieties, you'll discover those you like best by tasting," she says. In addition, she encourages bakers to use the freshest, ripest fruits possible. She doesn't refrigerate her fruits, but keeps them in a bin outdoors to fully ripen fully before baking. Mutsumi says she believes the best ingredients are essential for beautiful results. "I appreciate great ingredients, so I've always used C&H Pure Cane Sugar." Top
Flo has always found the sweetest inspiration in her home kitchen. "I baked for the joy of my family and friends," explains Flo, who has also received culinary training at the prestigious Ecole le Notre near Paris and the Richemont Professional School in Switzerland. After 10 years of sharing homemade desserts with the special people in her life, Flo discovered she was baking more than her family could eat! As an additional creative outlet, Flo opened a catering business, Occasional Baking, out of her home. As her business — and demand for her delicious bite—sized desserts — grew, "sweet miniatures" became her trademark. Inspired to share her baking enthusiasm and know—how with others, Flo penned two acclaimed books, The Simple Art of Perfect Baking and Sweet Miniatures: The Art of Making Bite—Sized Desserts, and now teaches her baking techniques and sweet miniatures in culinary classrooms across the country. Whether baking chocolate tulips for her grandchildren or creating lemon meringue tartlets with students, Flo uses only C&H Pure Cane Sugar. "I don't have to think twice about using C&H pure cane sugars," she says. "I love ingredients that are natural — and with C&H I can count on consistent results!" Flo recommends baking just one bite—sized treat when you start to create miniature desserts. "In minutes, you will know how your cookies will spread or how beautiful your pastries will look, she says. After you taste the results, you can always adjust baking time or add ingredients to create a perfect batch. Her second expert tip is to share your homemade desserts with others. "Memories happen over desserts, and memories are the most special gift you can give." Top
Alice studied chocolate, pastry, and desserts at the prestigious École le Nôtre, near Paris, and then made her culinary mark on the Bay Area as the founder of Cocolat, a Berkeley dessert and pastry shop that she ultimately expanded to seven Bay Area stores over 14 years. After selling Cocolat in 1990, Alice found inspiration in her home kitchen. She has become one of the country's most respected cookbook authors and is the only two—time recipient of the prestigious James Beard Cookbook of the Year Award. While Alice's culinary repertoire includes impressive creations such as Triple Chocolate Mousse with Carmel glazed Hazelnuts, she believes the simplest desserts can be the most elegant. Her divinely moist Espresso Swirl Brownies, with their deliciously gooey texture and coffee flavor, prove simplicity and decadence can go hand in hand. To give your brownies a luscious texture, Alice recommends baking them for only twenty minutes at 400° F and then cooling them in a pan of ice water. "The ice keeps the brownies from rising and creates a crisp crust on the outside, while leaving the brownies soft and creamy on the inside," she explains. The baking technique, dubbed the "Steve Ritual," was discovered as a happy accident by her assistant's husband, Steve. When his less—than—trusty oven overheated during a college brownie—baking session, Steve attempted to save the brownies by throwing them in the freezer— with delicious results! Alice emphasizes using quality ingredients as the key to baking consistently delicious brownies. Whether baking for her daughter Lucy or testing a recipe for her latest cookbook, Alice always uses C&H Pure Cane Sugar. "I use it because I can count on the results!" she says. Top
While traditional French truffles are not made with sugar, Jean—Marc broke the tradition with this local favorite when he created a unique recipe using C&H Sugar and cream to make the sought—after caramel flavor. He realizes that all kinds of sugar are available from bulk warehouse retailers and local grocery stores, yet trained chef Jean—Marc only trusts time—tested, quality—assured C&H Sugar when creating the celebrated caramel truffle. Casimira explains that some people are hesitant to try this non—traditional truffle. “Every time customers come to the store they are surprised that it is not chewy, but that it actually melts in your mouth.” The secret? Casimira says, “I think it’s because of the C&H Sugar.” Her husband agrees, explaining that cane sugar has a better finish and consistency than beet sugar. Jean—Marc has observed that C&H Pure Cane Sugar caramelizes better than beet sugar when creating the caramel that Chocolatier Magazine has said, “quickly melts into a rich buttery softness in your mouth.” Top
Now a star at Farallon, the upscale seafood restaurant on San Francisco’s Post Street, Emily earned her celebrity status the old—fashioned way: working on “the line”—restaurant—speak for production and assembly work in the kitchen—for seven years after attending cooking schools in New York and France. Today she’s the author of many cookbooks, including the recently published Passion for Dessert. She also participates in Bakers Dozen, a consortium of top bakers, and teaches seminars around the country. Emily admits that even while she was a sous—chef at San Francisco’s famed (and departed) Stars restaurant, “I always saw the pastries out of the corner of my eye. I just knew that pastries were where I belonged.” Her guiding principle: “I approach desserts according to what the palate feels. It’s all about taste, taste, taste!” Desserts that showcase fresh, seasonal fruits are characteristic of Emily’s recipes. But, she adds, “I don’t think I could survive without ice cream and chocolate chip cookies!” C&H Sugar is a staple in Emily’s kitchen, both at home and in the restaurant. “You can’t make dessert without C&H Pure Cane Granulated Sugar,” she says. “C&H cane sugar is pure and natural and works very well to accent the sugars in fruit.” Emily’s outlook on baking is as refreshing as her recipes. “I want to show people that baking is fun and easy,” she says, “and that recipes shouldn’t be intimidating.” Top
Fran Gage Fran mastered dessert during her years running the acclaimed San Francisco bakery, Patisserie Française. A former nurse, Fran caught the foodie bug while touring the French countryside on motorcycle more than 30 years ago. She watched restaurant chefs in France and Brussels and spent two weeks at the La Varenne cooking school in Paris. She studied Julia Child cookbooks, and upon returning to the United States, traded in her stethoscope for an oven mitt and started baking professionally. She baked from her home, filling restaurant pastry orders until 1984, when she opened the Patisserie Française, the successful and award—winning bakery which she ran until 1995. A bakery fire ended her retail baking career, but she turned her energy into writing, and her author skills recently made her one of the San Francisco Chronicle’s “100 Reasons Why We Love the Bay Area.” Fran is also the author of Bread and Chocolate, a contributor to The Baker’s Dozen Cookbook and writer for Saveur and Fine Cooking. For more information or to purchase Fran’s book, please visit Amazon.com. Top
The San Francisco Chronicle named him one of the “Top Five Pastry Chefs in the Bay Area.” He most recently contributed to the Baker’s Dozen Cookbook in addition to writing articles for Fine Cooking, Gourmet and other top magazines. He is on the road from coast to coast teaching pastry classes at the country’s top cooking schools. And, he is working on another book in addition to his “Room for Dessert” (HarperCollins). David focuses on quality and flavor of seasonal ingredients, using an abundance of fresh fruits such as mangoes, kiwi, passion fruit, kumquats showcased in simple presentation—desserts with clean lines. “When you search out the best ingredients, do as little to them as possible and serve them in a straightforward way, the presentation follows naturally,” explains David. David thinks that pure cane sugar is one of these “best” ingredients! David is an especially big fan of our new Baker’s Sugar, and he uses this ultrafine pure cane sugar whenever possible. He also loves our Washed Raw sugar and mentions so in his book, “Room for Dessert.” See David prepare his showstoppers this summer at select Sur La Table stores in California, Oregon, Utah and Washington. Visit Sur La Table to see the complete schedule. Visit David at www.davidlebovitz.com. Top
Talk to Carolyn live on November 26 on Radio Disney. Carolyn will appear on "KidTalk with Dr. Mary" to offer baking tips for kids and their parents and discuss why baking together is such an important family activity! Check your local Radio Disney station for time and channel. In California, listen to "KidTalk" at 7:00 p.m. on AM 1310 KMKY (San Francisco) and AM 1470 KIID (Sacramento).
Creating the goodies that fill these baskets provides Frieda with some of her most cherished memories. “My sister and I love to hold baking marathons during the holidays,” she explains. “During our bake—a—thons, there’s so much warmth and love in the kitchen. We often bake for a week straight, preparing hundreds of treats for our family!” Frieda also enjoys spreading sweetness in her community, during holidays and beyond. Throughout her career as a restaurant manager, regular customers would often arrive to find special baskets of homemade treats at their tables. She also enjoys surprising the staff at her local bank with festively decorated cookies on Valentine’s Day. This Easter, Frieda baked 200 sugar cookies to share with residents at the local Convalescent home in Folsom, California. Joined by a friend dressed as an Easter Bunny, her surprise delivery was a huge hit with the lucky recipients! Frieda draws inspiration from the joy she brings to others by sharing desserts. “It’s so rewarding to offer someone a homemade treat. It’s the time, effort and special thought that make a difference,” she says. Frieda also believes using the best—tasting ingredients is key to creating delicious, gift—worthy desserts. She recommends using nuts, such as walnuts, almonds and pecans, to add delicious flavor and texture to desserts. “ Peanut brittle and banana nut bread are all—time favorites in my family, so it’s no surprise that I love to bake with nuts,” explains Frieda. “Nuts provide wonderful crunch and flavor, and also add protein,” she says. C&H Pure Cane Sugar is also a staple in her kitchen. Whether preparing a sumptuous chocolate pecan pie or a batch of sweet sugar cookies, she uses C&H pure cane sugar exclusively. “I use C&H because I can always count on delicious results!”
“I grew up in an Italian—American family that loves food, so cooking has been a cherished part of my life for as long as I can remember,” says Linda, who fondly recalls the time she spent as a girl with her grandmother in the kitchen as her “first apprenticeship.” “My goal is to share the techniques that help make cooking and sharing dishes a joyful—and delicious—experience.” Linda, who has run her own home—based cooking school for the past ten years and was named “Cooking Teacher of the Year” by the International Association of Culinary Professionals, has inspired countless cooking enthusiasts. In her acclaimed new cookbook, Cooking School Secrets for Real World Cooks, she shares delectable recipes, including sumptuous desserts such as Bittersweet Chocolate Bread Pudding with Kahlúa Sauce, as well as a treasure trove of tips and tricks. It’s no surprise Linda has dedicated her life to teaching; she earned a master’s degree in education and worked as associate dean at Occidental College in Los Angeles before attending the California Culinary Academy. In her varied career, she’s served as a private chef, managed a restaurant, and worked in the catering and public food service departments of the University of California San Francisco Medical Center. Linda combined her two passions—education and food—when she returned to the California Culinary Academy as dean. In 2004, she was invited to join COPIA: The American Center for Wine, Food & the Arts in Napa, California. Linda currently serves as the Julia Child Director of Culinary Programs, the organization’s primary food resource for the public, media, academics and professionals. While we can’t wait to discover the secrets in her book, Linda shares her golden rule with us. “Always use the highest—quality ingredients available,” she says. “I always use C&H Pure Cane Sugar. Quality chocolate, real vanilla and pure cane sugar are the foundations of a truly memorable dessert.”
"If it's extra rich, I eat small portions and I'm quite happy," says Judy. "My number—one rule is not to scrimp on the highest quality ingredients. When I bake, I want the real stuff—real butter, real vanilla, C&H Pure Cane Sugar." Inspiration came early. "My mom was a wonderful baker," Judy says. "She made cookies, cakes and pies. I still use her recipes for pumpkin and lemon meringue pies." In high school, a sewing class Judy wanted to take came partnered with a required cooking class. Although she wasn't happy about it at first, the cooking class "turned out to be a great thing." She earned a history degree from UCLA (the university had dropped its home economics major) and then taught history. She married a teacher and had two children. When her children were young she took cake decorating classes and brought goodies to her kids' classrooms. The kids (and teachers) loved everything—and wanted more. So did her colleagues when she went back to work for the City of Los Angeles. She retired in 2003 but still bakes often for lucky relatives, neighbors, and friends. This great home baker has fun in the kitchen but is serious about her equipment. "Invest in good measuring cups and spoons because baking requires exact measurement," she advises. Her "must—have" utensil? "A microplane that grates citrus rind. You also can find microplanes in different sizes to grate other ingredients, such as chocolate or nuts." Judy is always thinking about the next recipe and the occasion for sharing it; because family is at the center of her life, it's usually a birthday or anniversary. Recently, she was preparing something special for her grandson Zachary's second birthday. In the oven: lemon and chocolate cupcakes. "And I'll frost them with C&H 5—Minute Frosting!" she added happily.
There's something about the challenge of "do—it—yourself" that can arouse either excitement or intimidation, but for Beverly Ellen Schoonmaker Alfeld the idea is pure delight. Bev, better known as Jamlady, is a home canning enthusiast who relies on C&H Sugar as a key ingredient. Bev has compiled her creative creations into The Jamlady Cookbook, filled with tips for preserving and canning, plenty of mouthwatering recipes for jams, jellies, and pickles, as well as recipes that call for preserves as a key ingredient. Bev takes great pleasure in the nostalgia of heritage and family history, so it's no surprise she's been inspired by both sides of her family. Her grandfather, father and uncle were excellent gardeners. Her mother, aunts and grandmother took their produce and canned them into sweet or savory preserves to save, sell and share. Bev eventually began experimenting in her own garden; she tried different techniques and styles of preserving and became equal parts artist and scientist. As soon as she sold her first jars at a local farmer's market in Illinois, she became a popular vendor. People came in search of "the Jamlady," and the name stuck. The Jamlady Cookbook overflows with Bev's knowledge of the history and science of preserving, and it instructs on how to do it safely. One safety tip from Jamlady: "Use C&H Sugar in preserving, it keeps the pH levels within a safe range." Sounds scientific? Bev is sure to give step—by—step instructions on proper technique in her recipes.
Why does Jamlady choose C&H Sugar? "It just melts best—and in preserving that's important." Visit www.jamlady.com Chocolatier Michael Mischer isn't afraid to try new things. Yes, his delicious handmade truffles include familiar dark chocolate and espresso flavors, but he also offers more adventurous lavender—and—honey and hot chipotle varieties. Located in Oakland, California, Michael Mischer Chocolates is a chocolate—lover's paradise—a popular spot to satisfy a quick chocolate craving or hand pick a six— or twelve—piece truffle assortment for a gift box. Michael began his career in his native Germany with a classical apprenticeship under a pastry chef, learning about ingredients and flavors. After moving to the United States and working in a number of pastry shops, including one of his own, Michael chose to work specifically with chocolate. He opened Michael Mischer Chocolates in May 2004, offering a rotating variety of 18 truffle flavors, all—natural designer chocolate bars, and other unique treats. "I'm always listening to what people might enjoy with their chocolate, and then I experiment," Michael says. "Some ideas are successful and other fail. But it all starts with two things: listening and selecting quality ingredients." Michael uses Criollo fine flavor cocoa beans, a rare variety from South America. "I spend a few more dollars for quality ingredients," he says. "I know the result will reflect the ingredients I use and the care I put into creating it." The same is true, he says, of baking at home: "Don't skimp on ingredients. I choose high quality chocolate, C&H Pure Cane Sugar, and fresh local ingredients." Michael's tip for those of us baking with chocolate at home is simple: don't burn it. He recommends melting chocolate in a double boiler over low heat, or even in a microwave. In either case, keep an eye on it so the chocolate doesn't overheat. He also suggests bringing eggs and butter to room temperature before adding them to a recipe. "It encourages them to combine better," he observes. "Trust me, you'll yield great results." Visit www.michaelmischerchocolates.com Ask anyone in the Temescal neighborhood of Oakland, California, and you'll hear an enthusiastic endorsement: Bakesale Betty has the best sweet treats in town. Australian native Alison Barakat, also known as Bakesale Betty, is famous for delectable treats that combine fresh fruit and C&H Pure Cane Sugar: vanilla shortcake served with seasonal fruit, banana bread with cinnamon crumb topping, and sticky date pudding (a classic Down Under dessert). Betty shares with us her fabulous Pecan Pie recipe—try it with C&H Pure Cane Brown Sugar, Golden or Dark Brown. The bakery now occupies a corner at a busy intersection, but it started more informally. Alison (or Betty) and her husband, Michael Camp, began their business by selling baked goods at local farmers markets. The response was so positive that in the summer of 2005, Michael and Betty decided to open a retail shop in the neighborhood where they live, hiring two friends to help out. They now have about 30 employees, most of them live near by. The secret to their success? "We find it valuable and important to be a positive part of our community," Betty says. She credits word of mouth in the neighborhood for the new customers who walk through her doors. The newcomers could be friends of the firefighters who work next door to the shop who, occasionally, are lucky enough to receive firehouse deliveries of midday snacks. Others may work at the nearby children's hospital, where Betty donates goodies to annual fundraising events. (They just had to come back for more.) Of course, it hasn't hurt that Bakesale Betty's owner is a striking presence in the shop. It probably has something to do with her hair, which is a memorable shade of blue. Betty and her crew are proud to use only premium ingredients in their creations. "We use C&H Sugar because it's the best—we wouldn't consider using anything else," Betty says. Sharing the gift of quality with her neighbors is how she helps build a better community. Imagine traveling the globe collecting recipes for decadent desserts and prized baked treats. That’s the enviable avocation of our featured baker, Nick Malgieri. A professional baker for more than thirty years, Nick collected recipes from 39 countries—most of which he visited personally—and shares them in his award-winning cookbook, A Baker’s Tour. His mission: to bring the world of baking to American home bakers. “Baked goods know no national boundaries,” Nick says. “They are as at home right here in the United States as they are in their country of origin.” Representing North and South America, Europe, Asia, Africa, and Australia, the recipes in the cookbook include Nick’s personal favorites as well as traditional national recipes such as Lebanese Mamoul, pistachio-filled butter cookies. “Cookies are truly international, not to mention popular,” Nick says. “In fact, every country has so many varieties that it was difficult to choose among those available.” With their light, buttery texture and a surprise crunch hidden within, Mamoul add an exotic twist to a familiar classic. Mamoul are traditionally made in carved wooden molds, but Nick saves you a trip to a specialty baking store, instead recreating the effect by piercing each cookie with a fork. “Sometimes you have to take foreign baking methods and find common American substitutes that provide the same result,” he says. More ambitious bakers may want to attempt the Prinsessens Kramkake, or A few of the ingredients in A Baker’s Tour may be unfamiliar to American bakers. Good news: Nick includes ingredient explanations (and substitutions) and preparation guidelines in the book’s introduction. His tips give even novice bakers the confidence to create international specialties at home. With a familiar ingredient, brown sugar, Nick prefers letting each baker choose dark or golden brown according to personal preference. Note that the molasses flavor is much more pronounced in C&H Pure Cane Dark Brown Sugar than it is in C&H Golden Brown. To explore more of the world of baking, pay a visit to Nick’s website, where he posts a new recipe every month and invites readers to send him their baking questions.
Karen Hamilton has nine grandchildren, which means her Baldwin, Michigan, kitchen is often covered in sticky fingerprints, spilled sugar, and flour. The three youngest kids—two 3-year-olds and a 6-year-old—love spending time making goodies with their grandma, and their enthusiastic pouring and mixing leave a bit of a mess. Not that Karen minds. “I love how excited the kids get in the kitchen,” she says. “Their favorite things to bake are cookies and cakes, so I’m always keeping an eye out for new recipes like the ones on C&H boxes and the C&H website.” When the C&H 12 Special Memories Sweepstakes was posted online, Karen bookmarked the page and visited it frequently, hoping to win one of the twelve prizes. She improved her odds by frequently sharing recipes through email and by mailing in her entries. Her perseverance paid off: In September 2006, Karen was selected as the winner of $2,000 to spend on groceries. The windfall was timely. Karen lives on a fixed income, and the cash allowed her to enjoy the holiday season and focus on giving to her family. To express her gratitude, Karen has offered to share one of her favorite family recipes with other bakers. Karen’s Fudge Cake, which is baked and served on a rimmed cookie sheet and topped with fudgy frosting made with C&H Powdered Sugar, is a favorite of her grandchildren. “We’re making it for the baby shower celebrating Grandbaby Number 10!” Karen says proudly. This year marks the 24th consecutive holiday season that Sandra Ventura will open her Pico Rivera, California, home to friends and family for her famous cookie exchange. The coffee and conversation are always warm and inviting, but the guests will tell you it’s the competitive spirit that keeps them coming back. The rules are uncomplicated but strict. Sandra asks her guests to bring a dozen cookies for each of the 10 to 12 other participants, and one additional dozen for the "tasting panel." Louis, Sandra’s husband of 26 years, serves as the panel’s unofficial chairman. After conferring with a couple of friends, Sandra’s brother and niece, and anyone else who wants to join in on the fun, Louis awards the top prize to the cookie that meets the panel’s toughest criterion: After you’ve finished it, how much do you want another one of those cookies? "The judging is lighthearted, but everyone wants to win," Sandra says. "And in the end, the competition encourages us to become better bakers." As a cookie-exchange veteran, Sandra shares this tip with novices: "Be sure your cookies can be easily transported to and from an exchange. Drop or bar cookies are the best because they don’t stick together or fall apart like frosted or delicate cookies." Sandra prefers fine-grained C&H Baker’s Sugar because "it melts and mixes well into any recipe." If this season brings you to your first cookie exchange, Sandra has a foolproof recipe for Cowboy Cookies, her gift to you this season. What’s the secret of creating sensational desserts that combine unusual flavors and look as fabulous as they taste? “Cook with confidence,” is Elizabeth Falkner’s prompt response. “It’s important to stretch your limits to learn new things or try something familiar with a few new flavors and textures.” The San Francisco Bay Area pastry chef, restaurant owner (Citizen Cake, Citizen Cupcake, and Orson) and cookbook author practices what she preaches. The recipes in her just-published cookbook, Demolition Desserts (Ten Speed Press, Berkeley), are anything but timid, and their names—Tiramisushi, Sammysnaps, Lemania Cupcakes—are as bold, creative, and playful as their execution. One way to boost your confidence, says Elizabeth, is by using quality ingredients like C&H Pure Cane Sugar. “I’ve cooked with both cane and beet sugars, but I prefer cane,” she confides. Next, master a few professional tricks. In her chapter on cupcakes, Elizabeth shares a secret she says results in “rock-star cupcakes with attitude.” First, load a plastic squirt bottle with a filling such as pastry cream or Elizabeth’s Toffee Filling. (Cookware stores sell the bottles; an eight-ounce size works best.) Next, place it in a shallow warm-water bath to soften the filling. Snip the bottle tip to create a quarter-inch opening and gently poke the bottle into the top of a cooled cupcake. Gently squeeze until you feel the cupcake plump up with filling and take on weight. Finish by generously frosting the cupcake to cover the hole. Once you’ve practiced a few times, you're ready to follow Elizabeth’s advice and create your own creative combination. Ideas can come from anywhere. “I’m inspired by so many things,” Elizabeth says, “from new combinations of sweet or savory flavors to music, art, and architecture.” Now go out and confidently create something delicious! What motivates a critically acclaimed chef to step out of the limelight and into the fluorescent lights of a school cafeteria? For Chef Seth Bixby Daugherty of Eden Prairie, MN, the answer is simple: the chance to help people eat real food—food that isn’t overprocessed, full of artificial ingredients, and laden with unnecessary fat and salt. “I’m not a nutrition expert,” Seth is quick to clarify, “but I do know that real food simply tastes better and provides better nutrition than processed alternatives.” C&H Pure Cane Sugar is one of the real food ingredients that’s always in Seth’s pantry. Seth’s passion for real food is matched by his concern for children. A father of two himself, he quit his job at an upscale Minneapolis restaurant, in 2006 to devote his energies to overhauling the Minneapolis school lunch program. He and his wife, Karen, started the Real Foods Initiative to help find cost-effective and kid-friendly substitutes for standard cafeteria fare. One happily received change: replacing deep-fried potatoes with roasted garlic-rosemary potatoes. Now Seth is joining forces with The Great American Bake Sale to take his message to a wider audience. On March 30, Seth helped the Mall of America, in Minneapolis, host The World’s Largest Bake Sale. “I have training and skills that can be used to make a difference,” he says. “The Great American Bake Sale is a way to get real food to kids who simply don’t have enough.” He also finds time to teach the next generation of chefs enrolled in the culinary programs at The Art Institutes International. Seth shares this original bake-sale recipe for Mulberry Crunch with us to try at our own bake sales. Cable television’s Food Network, which is sponsoring The Great American Bake Sale along with C&H Sugar, offers this Snow-Flecked Brownie recipe to try. Find more recipes and learn more about Share Our Strength’s Great American Bake Sale on the Share Our Strength website. Here’s a recipe worth duplicating: Mix together one good idea, six premium ingredients, a heaping spoonful of elbow grease, and a pinch of good luck. Bake till done … and walk away with a $1 million grand prize! That was the winning formula for Carolyn Gurtz, 59, of Gaithersburg, MD, the winner of the $1 million grand prize in the 43rd annual Pillsbury Bake-Off. Carolyn’s Double-Delight Peanut Butter Cookies took top honors out of tens of thousands of recipes submitted, impressing the judges at the finals with their “layers of peanut butter flavor” and their “delightful taste that combines two classics—a snickerdoodle and a peanut butter cookie.” Carolyn’s been prepping for the big time virtually all her life. Her parents taught her to bake when she was seven, and she fondly remembers helping her dad flip rabbit-shaped pancakes. A regular contestant in local cooking competitions such as Maryland’s Montgomery County Fair, she’s been entering recipes in the Pillsbury Bake-Off for 15 years. One of Carolyn’s baking rules: always use the very best ingredients, like C&H Pure Cane Sugar. She loves all of the varieties: brown, granulated, and confectioner’s. Carolyn says she shed tears of joy when she learned she’d been selected one of the 100 finalists. The happiness extended to the Dallas finals in April, where Carolyn enjoyed the camaraderie and support of her fellow contestants. Winning the contest, Carolyn says, was “a total, total shock.” But at least one person wasn’t surprised. Carolyn’s son Michael was the first to taste the winning cookies. His verdict: “Boy, these are winners!” Since its inception in 1949, the Pillsbury Bake-Off has recognized more than 4,000 finalists. The contest is held every other year, so aspiring bakers have plenty of time to perfect their recipes before the 44th Bake-Off, in 2010.
Double-Delight Peanut Butter Cookies Recipe
Prep Time: 45 Min INGREDIENTS
¼ cup Fisher® Dry Roasted Peanuts, finely chopped DIRECTIONS
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Profiles
Mutsumi Takehara
Flo Braker
Alice Medrich
Chef Jean—Marc Gorce and Casimira Gorce
Emily Luchetti
Fran Gage
David Lebovitz
Carolyn Weil
Frieda Wisshack
Linda Carucci
Judy Sliter
Beverly Ellen Schoonmaker Alfeld
Michael Mischer
Bakesale Betty
Nick Malgieri
Karen Hamilton
Sandra Ventura
Elizabeth Falkner
Seth Bixby Daugherty
Carolyn Gurtz
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Norwegian Princess Cream Cake
