Blueberry Boy bait

Author
djmsalem
Hamburger
  • Total Posts : 81
  • Joined: 2007/05/18 06:02:00
  • Location: Boston, MA
  • Status: offline
2008/04/17 10:55:59 (permalink)

Blueberry Boy bait

In a photo caption that goes with his review of today's restaurant of the day, the Bunnery, Michael says he doesn't know how the "blueberry boy bait" cake got its name.

The story is that the recipe was a Pillsbury Grand National contest winner in the early '50s, developed by a 15- or 16-year-old girl who reported immediate and thrilling progress with young men after serving the cake to them.

Her claim: "One bite and they're hooked."

#1

1 Reply Related Threads

    zeebaneighba
    Hamburger
    • Total Posts : 78
    • Joined: 2007/12/15 09:12:00
    • Location: Emporia, KS
    • Status: offline
    RE: Blueberry Boy bait 2008/04/17 14:31:39 (permalink)
    Talk about a coincidence. See my reply in this thread:

    http://www.roadfood.com/forums/topic.asp?TOPIC_ID=26861

    The recipe is in the 5th Pillsbury Grand National Recipe Book (1954, page 47). Being a good librarian, here is the recipe with proper citation. It was from Renny Powell of Chicago, IL and she won a $2,000 prize -- 2nd prize winner in the Grand National Junior Contest. No mention in the recipe book about the relative success or failure to catch boys with the cake, though!

    BLUEBERRY BOY-BAIT

    Sift together:
    2 cups flour
    1 1/2 cups sugar

    Cut in:
    2/3 cup butter or margarine until particles are the size of small peas. Measure 3/4 cup of this mixture and reserve for crumb topping.

    Add to remaining mixture:
    2 tsps. double-acting baking powder
    1 tsp. salt
    2 unbeaten egg yolks
    1 cup milk

    Beat for 3 minutes with electric mixer at low speed.

    Beat:
    2 egg whites until stiff but not dry. Fold gently but thoroughly into batter. Spread into well-greased and lightly floured 12"x8"x2" pan.

    Arrange:
    1 cup drained blueberries (fresh, canned, or frozen) over batter. Sprinkle with reserved 3/4 cup crumb mixture.

    Bake in moderate oven (350 degrees) 40 to 50 minutes. Serve cold with whipped cream as a dessert, or warm as a coffee cake.
    #2
    Jump to:
    © 2014 APG vNext Commercial Version 5.1