Posts Tagged With: Betty Crocker

114/365: National Pigs In A Blanket Day

Grab your napkins and sPORKS and go hog wild over today’s food holiday. April 24 is National Pigs In A Blanket Day!

Even though the first recipe for pigs in a blanket as we know it was published in Betty Crocker’s Cooking For Kids in 1957, different versions of this meal existed long before then. As far back as the 1600s, field laborers in England were putting meat inside of dough for a quick, nourishing, and portable meal. Pigs in a blanket is basically pork wrapped inside something else, though the type of pork (and the blanket itself) has varied greatly over the years. A popular version in the 1800s consisted of oysters that were rolled in a slice of bacon, pinned together with a toothpick, grilled, broiled or fried, and served hot on toast. But in this case, the pig is the blanket, he’s not IN the blanket. That’s just not right! Nowadays, the dish most often refers to hot dogs, Vienna sausages, or breakfast sausages wrapped in crescent dough or a pancake and baked, unless you’re in Europe, where cabbage rolls are often called pigs in a blanket. Technically speaking, that makes perfect sense. They became a popular party food in the 1960s, and for a while in the 70s Pillsbury sold a canned version that was ready to bake. Apparently, they thought the American consumer was wasting too much time and effort actually rolling a hot dog inside dough. It IS an awfully labor-intensive task – amazing that the canned version never really caught on. /sarcasm.

Pigs in a blanket are also called devils on horseback, kilted sausages, and wiener winks.

Yes, really.

We decided to stick with the tried-and-true and make pigs in a blanket with crescent dough and hot dogs. We even added a slice of American cheese to some of them. For such a simple and lowbrow meal, I have to say, they were pretty damn tasty!

Pigs In A Blanket

Categories: Pastry, Pork | Tags: , , , , , | 2 Comments

88/365: National Lemon Chiffon Cake Day

Paula Deen must hate today’s food holiday. Not because we celebrate a cake…but because that cake is made without butter. Gasp! What a travesty! Happy National Lemon Chiffon Cake Day.

A chiffon cake is very light and airy and is made with eggs, sugar, flour, baking powder, and – instead of butter – vegetable oil. This is considered a “foam ” cake, similar to angel food, and gets it’s fluffy texture from beating egg whites until they’re stiff. Traditionally you’ll want to use a baseball bat, but if one isn’t available, a mixer will suffice. Since no butter means no flavor less flavor less rich flavor, chiffon cakes are typically served with flavorful sauces, such as chocolate or fruit filling. Hence, lemons.

California insurance agent-turned-caterer Harry Baker invented the chiffon cake in 1927. You might say he traded in policies for pastriesDeductibles for delectables. Commissions for…well, you get the picture. The point is, Baker became a baker. A smart one, too: he took regular ol’ sponge cake and added cooking oil to turn it into chiffon. And because he was running a successful catering company, he kept his recipe secret for twenty years, until finally selling it to General Mills. In 1948, a pamphlet was released by Betty Crocker, containing 14 different chiffon cake recipes. It became popular seemingly overnight, and soon became synonymous with weddings. Which means, many chiffon cakes over the years have ended up smeared across the faces of brides and grooms. Oh, the inhumanity.

We tried to take the easy way out today, searching high and low for a lemon chiffon cake in a couple of different grocery stores, but had no luck. We could have bought a cake from the local bakery, but $18 was a bit steep, so Tara decided to make one herself. It turned out fantastic! Tall and fluffy and lemony.

Lemon Chiffon Cake

Categories: Desserts, Pastry | Tags: , , , , , | 4 Comments

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