Life is best lived by being bold and daring. People tend to grow fearful when they taste failure, face a daunting challenge or fall ill. Yet that is precisely the time to become even bolder.
Not sure who to attribute this quote to but was fitting since today a made a bold move and challenged a Betty Crocker recipe.Hopefully you are aware that besides being a cultural icon, as well as brand name and trademark of American Fortune 500 corporation general Mills, Betty Crocker is not a real person. The name was first developed by the Washburn Crosby Company in 1921 as a way to give a personalized response to consumer product questions. The name Betty was selected because it was viewed as a cheery, all-American name. It was paired with the last name Crocker, in honor of William Crocker, a Washburn Crosby Company director.
This poster shows the evolution of Betty Crocker over the years.
I have been on a holiday baking roll since I am supplying a tray of assorted desserts for a progressive dinner party.
I struggled to make a classic Russian Tea Cakes recipe work. The recipe originally appeared in a Betty Crocker Cookbook in 1965 and in 1973. Despite following the recipe directions exactly I found the dough mixture a bit dry and would not form into balls. So I made some adaptations and was quite satisfied with results.
Russian Tea Cakes
- 1 stick of butter and 1 stick of margarine
- 1/2 cup confectioner's sugar plus 2 cups of confectioner's sugar
- 1 tsp vanilla
- 2-1/4 cups flour
- 1/4 tsp. salt
- 1 cup finely chopped nuts
- 1 egg beaten
- Preheat oven 400
- Beat butter and margarine, sugar and vanilla till creamy
- Add 1/2 of beaten egg mixture and mix well into butter/sugar mixture
- Stir in flour, salt and nuts to mixture
- With hands work flour mixture till dough holds together to be able to form balls
- Bake 10 minutes or until set but not brown
- In a large bowl put in 2 cups confectioner's sugar
- Add warm balls to sugar and cover each
- Cool on a wire rack and sift confectioners sugar over cooled cookies