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Entries in Mother's Best flour (1)

Monday
Jan032011

Mother's Best

 

 

 

Mother's Best Flour must have been a quality product--because the cook in this ad (Omaha World Herald) is my own mother--and I know she would have only endorsed a product she believed in.

My mother loved to cook and to entertain and she shared her passion in many ways...family meals...dinner parties...nutritional and menu consultation in area schools and retirement homes...home-baked gifts...

She is much of the inspiration behind my love of cooking and my desire to share that love with others, in short, why I am such a Fan of Food!

 

 

 

 

Mother's Best Devil's Food Cake *
1 1/2 cups flour
1/2 cup unsweetend cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspooon salt
1/2 teaspoon ground cinnamon
1 1/2 cups sugar
1 cup buttermilk
1 cup sour cream
3 eggs, lightly beaten
1/3 cup unsalted butter, melted

Preheat oven to 350 degrees F.  Spray two 9-inch round cake pans with vegetable cooking spray; line with parchment paper; spray parchment paper with baking spray; & coat with flour, tapping out excess.

Sift together the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and place in large mixing bowl.  In a medium bowl, whisk together buttermilk and sour cream.  Mix in beaten eggs and melted butter.  Gradually add mixture to the dry ingredients, mixing on medium-low speed until light and creamy, stopping to scrape down the sides as needed.  

Divide the batter evenly between the two prepared pans and bake until a cake tester or wooden skewer inserted in the center of the cake comes out clean and cake pulls away slightly from sides of pans, about 25 to 30 minutes.  Cool on a wire rack about 10 minutes, then turn out of the pans and cool completely.  

Mother's Best Chocolate Frosting
1/3 cup bittersweet chocolate, finely chopped
2 1/3 cups powdered sugar
1/3 cup unsalted butter
1/8 teaspoon salt
1/3 cup whole milk
1 teaspoon vanilla

Place grated chocolate in the bowl of a double boiler over simmering water and melt until smooth and creamy, stirring occasionally.  Set aside to cool.

Combine the powdered sugar, butter and salt in a food processor or good quality blender and process until just mixed.  Add milk, vanilla and cooled melted chocolate and process until smooth and creamy.  

Assemble:  Place bottom cake layer on a serving plate and spread with chocolate icing.  Top with second layer and spread icing over top and sides of cake, making swirls with a spatula or spoon back.  Garnish with edible fresh flowers or chocolate curls, if desired.

10 to 12 servings.

* Revised version of recipe from Mother's Best Test Kitchens

Hank Williams was a primary spokesman for the flour.  From 1950 to late 1951, he was on WSM (Nashville, Tennessee) every morning singing and selling Mother's Best Flour, as well as self-rising Cornmeal and Pig & Sow Feed. Hank and the announcer would pitch the flour in between songs. Hank even wrote a theme song for the show:

       I love to have that gal around
       Her bicuits are so nice and brown
       Her pies and cakes beat all the rest
       Cause she makes them all with Mother's Best

The Time Life production of the Hank William's Complete Mother’s Best Flour 1951 radio programs has received a 2011 Grammy Award Nomination for Best Historical Album. [The actual nominees are: the producers Colin Escott, Mike Jason & Jett Williams, compilation producers; Joseph M.Palmaccio, mastering engineer.]  The Grammy Awards will be held February 13 in Los Angeles and will air live on CBS.

Here's a taste of Hank Williams & Mother's Best Flour: