Welcome to my kitchen! Since we’re going to be baking together, I probably should tell you a little about myself. My passion for baking comes honestly; my family spends a lot of time in the kitchen both baking and cooking. Where there is food, there is family. The cooking part. . .eh, not so much for me. But baking, now that’s more my style! My love for sweets and baking started at an early age.
I remember that I had to have that house cake for my birthday. I’m pretty sure it was a recipe in a Betty Crocker cookbook. We’re talking early-1980s. There weren’t instructional videos, or the oodles of ingenious concoctions we have at our fingertips on the Internet today. My mom muscled through and followed the illustrations in the cookbook, and voila – a cute house cake and a happy daughter. One thing I do remember distinctly about that cake is that a hot August day is not conducive to a cake standing on-edge. I’m pretty sure what you don’t see in the picture are drinking straws propping the cake up from behind. Ha! The things we do to make our baked goods look their best!
Fast-forward only a couple of years, and I was not content to only observe my mom’s baking prowess. Sure, I helped her in the kitchen, but that was not enough for me. Asserting my independence at a young age, I expressed my desire to do my own baking. Enter the Better Homes & Gardens New Junior Cook Book.
Yes, I still own this book like 30 years later! The copyright on this baby is 1979, and the lovely fashions on the models reflect that. This book set me on my way to baking independence. My baking abilities have matured over the years, but this book still holds a special place for me. Its stained and torn pages represent recipes shared with friends and family and memories created.
I started Worth Whisking because food makes people happy. It’s that simple. Think about how you feel when you delight in a bite of creamy cheesecake or nosh on a fudgy brownie. Pure bliss. Or more importantly, consider how you feel when people indulge in something special you’ve baked for them. The recipes I’m sharing with you are recipes of the past and present, and my hope is that they will live into the future and continue to be savored and shared. Enjoy!
I’m a full-time engineer and a part-time graduate student, attempting to balance it all gracefully! My husband and I live in Ohio and share our home with our two very energetic cats, Ziggy and Chewie. Try as they might, they have yet to find their way into my food photos!
Sometimes I share recipes that I attribute to being family recipes. I know it’s difficult to remember a time before the Internet, but yes, it did exist. Back then, we passed down family recipes on recipe cards or written out on pieces of paper and participated in recipe exchanges the same way. Our friends and family didn’t always indicate a recipe’s origins. So, it’s possible that a recipe I’m denoting as being a family recipe originated in the May 1966 issue of Ladies’ Home Journal, and I have no idea. I always do my best to give credit where credit is due, but sometimes a recipe’s true origins are elusive.