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Betty crocker hershey's triple chocolate brownie mix directions

My family can’t keep their hands off these easy peanut butter cookies. This peanut butter cookie recipe is not your traditional crunchy peanut butter cookie, but there really isn’t a better recipe out there. Trust me, we’ve tried them all. homemade peanut butter cookies What peanut butter cookie recipe is the best? While I do love making homemade peanut butter cookies with just 3 ingredients, they are just not as soft and chewy as these. I love 3 ingredient peanut butter cookies, but I am just not as satisfied. These cookies go right in line with my love for creamy peanut butter. Peanut butter is my to-go-to snack anytime I am hungry. Whether it’s by the spoonful, with pretzels, on a sandwich or paired with some Nutella, I really could eat peanut butter in any way, shape or form. Because I have a sweet tooth, of course, cookies are at the top of my favorite foods. This makes soft peanut butter cookies an obvious hit. peanut butter cookie recipe Should I use crunchy or creamy peanut butter to make peanut butter cookies? While I love creamy peanut butter for cookies typically, there are those moments – like with my morning breakfast toast with bananas – that I reach for the crunchy peanut butter. We are a house divided on creamy and crunchy peanut butter. While my son, Aiden and I am more in the middle and could eat either, my husband and daughter Jersey love crunchy, and my other 3 kids, Jojo, Cannon, and Madden, will only eat creamy. If I accidentally pack them crunchy, the sandwich will still be in their lunchbox when they get home – making you wonder just what they ate for lunch. We also have very strong opinions on whether a soft or crunchy peanut butter cookies are the best. I tend to lean towards chewy, soft cookies. The best cookie recipe I’ve ever had are my Best Ever Monster Cookies. But most classic peanut butter cookie recipes I’ve had are too crunchy, leaving a crumbly mess. So, I have been on a mission the best peanut butter cookies recipe, and finally… finally… I found it. peanut butter cookies with milk Everyone except for Aiden has the opinion that peanut butter cookies are best when soft and chewy. Aiden loves a good crunchy cookie you can dip in milk. Although he won’t decline these Best Ever Soft Peanut Butter Cookies. What could you add to peanut butter cookies? The first time I made these cookies, I stuffed them with Rolo candies. Drooling as I think about those Rolo Stuffed Peanut Butter Cookies, they were to die for. The second time made them, I left them plain ole’ Jane – although the word plain seems a little harsh for these cookies as they are far from it. I guess I mean that they are so dang good that you don’t need any fanfare like chocolate chips, Rolos or M&M’s. The cookie is perfect just the way it is. These cookies are so good it will be hard to resist eating them right off the beaters. Why do peanut butter cookies have fork marks? When peanut butter is added to batter, it makes it more dense. When you put fork marks in the dough, you make it easier for the cookie to bake evenly. This will help keep them soft, so don’t forget this step. How long do cookies last? These keep well for a couple of days in an airtight container at room temperature. If desired, freeze the cookies in an airtight freezer bag. They can last for 1-2 months. Who doesn’t love dipping a peanut butter cookies in milk? How do you make Peanut Butter Cookies? Preheat the oven to 350 F, and while it’s heating, line 2 baking pans with parchment paper, if desired. In a large mixing bowl, cream together peanut butter, butter, sugar and brown sugar until smooth & creamy – best if using a stand mixer or hand mixer. Add the egg and vanilla extract and continue to mix until well combined. In a small mixing bowl, whisk together the flour, baking soda and salt. Stir in the flour mixture to the butter and sugar mixture and mix until well combined. Form the dough into 1 inch balls and roll in white granulated sugar if you desire, and place on to baking sheet. Using a fork, press down on each ball of dough to flatten and create a criss-cross pattern. Bake for 8-9 minutes. Do not over bake. Let cool on the baking sheet for a few minutes and then transfer to a wire rack. Check out how easy these peanut butter cookies are to make. If you love cookie recipes, try these: Try these other great dessert recipes too: German Chocolate Cake Cinnamon Sugar Bread Holiday Cookies I can’t wait for you to get your hands on a dozen or two of these as they are easy and simply the Best Soft Peanut Butter Cookies you’ll try. XOXO San Don’t forget to pin this to your favorite Pinterest board for later. These Best Ever Peanut Butter Cookies can’t be beat. Print Recipe Best Ever Soft Peanut Butter Cookies these classic cookies have quickly become my favorite cookie. Soft, chewy and made with peanut butter, there isn't a better peanut butter cookie out there, trust me I've looked. 1 cup creamy peanut butter use Jif or Skippy type peanut butter1/2 cup butter softened1/2 cup white sugar1/2 cup brown sugar1 egg1 tablespoon vanilla extract1 1/2 cups flour1 teaspoon baking soda1/4 teaspoon salt Preheat the oven to 350 F. Line 2 baking pans with parchment paper, if desired.In a large mixing bowl, cream together the peanut butter, butter, sugar and brown sugar. Beat together until smooth & creamy best if using a stand mixer or hand mixer.Add the egg and vanilla extract and continue to mix until well combined.In a small mixing bowl, whisk together the flour, baking soda, and salt. Stir in the flour mixture to the butter and sugar mixture and mix until well combined.Use a cookie dough scoop, or spoon the dough into 1 inch balls. Roll in white granulated sugar if you desire and place onto baking sheet. Using a fork, press down on each ball of dough to flatten, creating a criss-cross pattern.Bake for 8-9 minutes. Do not over bake. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.These keep well for a couple of days in an airtight container. Calories: 130kcal |

Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 99mg | Potassium: 69mg | Sugar: 7g | Vitamin A: 100IU | Calcium: 9mg | Iron: 0.5mg Save About cake The history of cake dates back to ancient times. The first cakes were very different from what we eat today. They were more bread-like and sweetened with honey. Nuts and dried fruits were often added. According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills. The Oxford English Dictionary traces the English word cake back to the 13th century. It is a derivation of 'kaka', an Old Norse word. Medieval European bakers often made fruitcakes and gingerbread. These foods could last for many months. According to the food historians, the precursors of modern cakes (round ones with icing) were first baked in Europe sometime in the mid-17th century. This is due to primarily to advances in technology (more reliable ovens, manufacture/availability of food molds) and ingredient availability (refined sugar). At that time cake hoops--round molds for shaping cakes that were placed on flat baking trays--were popular. They could be made of metal, wood or paper. Some were adjustable. Cake pans were sometimes used. The first icing were usually a boiled composition of the finest available sugar, egg whites and [sometimes] flavorings. This icing was poured on the cake. The cake was then returned to the oven for a while. When removed the icing cooled quickly to form a hard, glossy [ice-like] covering. Many cakes made at this time still contained dried fruits (raisins, currants, citrons). It was not until the middle of the 19th century that cake as we know it today (made with extra refined white flour and baking powder instead of yeast) arrived on the scene. A brief history of baking powder. The Cassell's New Universal Cookery Book [London, 1894] contains a recipe for layer cake, American (p. 1031). Butter-cream frostings (using butter, cream, confectioners [powdered] sugar and flavorings) began replacing traditional boiled icings in first few decades 20th century. In France, Antonin Careme [1784-1833] is considered THE premier historic chef of the modern pastry/cake world. You will find references to him in French culinary history books. Cake recipes, Fannie Farmer's Boston Cooking School Cook Book [1918] What is the difference between cake, gateau and torte? Gateaux is a French word for cake. It generally denotes items made with delicate ingredients which are best consumed soon after the confection is made (gateaux des roi). Cakes can last much longer, some even improving with age (fruit cake). Torte is the German word for cake, with similar properties. When tortes are multilayerd and fancifully decorated they are closer to gateaux EXCEPT for the fact they can last quite nicely for several days. Cake & gateau: definitions & examples "Cakes and gateaux. Although both terms can be used for savoury preparations (meat cakes or vegetable gateaux) their main use is for sweet baked goods. Cakes can be large or small, plain of fancy, light or rich. Gateau is generally used for fancy, but light or rich, often with fresh decoration, such as fresh fruit or whipped cream. Whereas a cake may remain fresh for several days after baking or even improve with keeping, a gateau usually includes fresh decoration or ingredients that do not keep well, such as fresh fruit or whipped cream. In France, the word 'gateau' designates various patisserie items based on puff pastry, shortcrust pastry (basic pie dough), sweet pastry, pate saglee, choux pastry, Genoese and whisked sponges and meringue...The word 'gateau' is derived from the Old French wastel, meaning 'food'. The first gateau were simply flat round cakes made with flour and water, but over the centuries these were enriched with honey, eggs, spices, butter, cream and milk. From the very earliest items, a large number of French provinces have produced cakes for which they are noted. Thus Artois had gateau razis, and Bournonnais the ancient tartes de fromage broye, de creme et de moyeau d'oeulz. Hearth cakes are still made in Normandy, Picardy, Poitou and in some provinces in the south of France. They are variously called fouaces, fouaches, fouees or fouyasses, according to the district...Among the many pastries which were in high favor from the 12th to the 15th centuries in Paris and other cities were: echaudes, of which two variants, the falgeols and the gobets, were

especially prized by the people of Paris; and darioles, small tartlets covered with narrow strips of pastry...Casse-museau is a hard dry pastry still made today'...petits choux and gateaux feuilletes are mentioned in a charter by Robert, Bishop of Amiens in 1311." ---Larousse Gastronomique, completely revised and updated [Clarkson Potter:New York] 2001 (p. 198-199) "Cake. The original dividing line between cake and bread was fairly thin: Roman times eggs and butter were often added to basic bread dough to give a consistency we would recognize as cakelike, and this was frequently sweetened with honey. Terminologically, too, the earliest English cakes were virtually bread, their main distinguishing characteristics being their shape--round and flat--and the fact that they were hard on both sides from being turned over during baking...in England the shape and contents of cakes were graudally

converging toward our present understanding of the term. In medieval and Elizabethan times they were usually quite small...Cake is a Viking contribution to the English language; it was borrowed from Old Norse kaka, which is related to a range of Germanic words, including modern English cook." ---An A to Z of Food and Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. 52) "Gateau. English borrowed gateau from French in the mid-nineteenth century, and at first used it fairly indiscriminately for any sort of cake, pudding, or cake-like pie...Since the Second World War, however, usage of the term has honed in on an elaborate 'cream cake': the cake element, generally a fairly unremarkable sponge, is in most cases simply an excuse for lavish layers of cream, and baroque cream and fruit ornamentation...The word gateau is the modern French descendant of Old French guastel, 'fine bread'; which is probably of Germanic origin. In its northeastern Old French dialect from wasel it as borrowed into English in the thirteenth century, where it survived until the seventeenth century." ---An A to Z of Food and Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. 138) "The word 'gateau' crossed the Channel to England in the early 19th century...In Victorian England cookery writers used 'gateau' initially to denote puddings such as rice baked in a mould, and moulded baked dishes of fish or meat; during the second part of the century it was also applied to highly decorated layer cakes. Judging by the amount of space given to directions for making these in bakers' manuals of the time, they were tremendously popular...Most were probably rather sickly, made from cheap sponge filled with 'buttercream'...and coated with fondant icing. Elaborate piped decoration was added. Many fanciful shapes were made...The primary meaning of the word 'gateau' is now a rich and elaborate cake filled with whipped cream and fruit, nuts, or chocolate. French gateau are richer than the products of British bakers. They involve thin layers of sponge, usually genoise, or meringue; some are based on choux pastry. Fruit or flavoured creams are used as fillings. The later are rarely dairy cream; instead creme patissiere (confectioner's custard--milk, sugar, egg yolks, and a little flour) or creme au buerre (a rich concoction of egg yolks creamed with sugar syrup and softened butter) are used. Gateau has wider applications in French, just as 'cake' does in English...it can mean a savoury cake, a sweet or savoury tart, or a thin pancake." ---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 332) Related foods? Choux/ puff paste, sponge, French cremes, Gateau St. Honore, Gateau des roi Why are cakes round? Excellent question! Food historians offer several theories. Each depends upon period, culture and cuisine. Generally, the round cakes we know today descended from ancient bread. Ancient breads and cakes were made by hand. They were typically fashioned into round balls and baked on hearthstones, griddles, or in low, shallow pans. These products naturally relaxed into rounded shapes. By the 17th century, cake hoops (fashioned from metal or wood) were placed on flat pans to effect the shape. As time progressed, baking pans in various shapes and sizes, became readily available to the general public. Moulded cakes (and fancy ices) reached their zenith in Victorian times. "For the cakes of the seventeenth century onwards tin or iron hoops were increasingly used and are mentioned with great frequency in the cookery books. These hoops were similar to our modern flan rings but much deeper...The hoop was placed on an iron or tin sheet, and a layer or two of paper, floured, was put at the bottom. The sides of the hoop were buttered, These or similar directions offer over and over again in E. Smith's The Compleat Housewife, first published in 1727, which gives recipes for forty cakes, the large ones nearly all being yeast-leavened. In her preface this author says that her book was the fruit of upwards of thirty years' experience, so her recipes and methods must often date well back into the previous century, for quite often the reader is directed to bake the cake in a 'paper hoop'--and paper was a feature of the kitchens of those days. Wooden hoops were also fairly common. Some cooks, the seventeenth-century Sir Kenelm Digby among others, evidently preferred them to tin, perhaps because they didn't rust, and so were easier to store. Probably they would have been rather like the frames of our present-day drum sieves. Writing a century after Digby, Elizabeth Raffald calls them 'garths' and advises her readers that for large cakes they are better than 'pot or tin', in which the cakes, so Mrs. Raffald found, were liable to burn more easily. Alternatively, spice cakes were baked like bread, without moulds." ---English Bread and Yeast Cookery, Elizabeth David, American edition with notes from Karen Hess [Penguin:Middlesex] 1979 (p. 212) What do cakes mean? Ancient breads and cakes were sometimes used in religious ceremonies. These were purposely fashioned into specific shapes, according to the observance. Round & circle shapes generally symbolize the cyclical nature of life. Most specifically, the sun and moon. Cakes baked in molds could be shaped and decorated to look like animals (Easter lambs), castles & crowns (Bundt & Turk's head) or fancy jewels. Enriched yeast breads share the same place at holiday tables. Think: Kulich (Russia, Easter), Colomba (Italy, Easter) and Twelfth Night Cake (England & France, Christmas--Mardi Gras) On the human level? Cakes are served at special occasions (birthdays, weddings, holidays, funerals) because they represent our best culinary offering honoring our most loved people. In "olden times" when refined sugar, spices, nuts, and dried fruit were expensive, it was an honor to be honored with cake. Today cake isn't super expensive and we have many choices (store bought, box mix, scratch, bakery special order) but the message remains constant. Cake says: you're important and we love you. "People have consumed cakes of all kinds throughout history and at all sorts of ceremonial occasions. In today's world, people traditionally serve cakes at holidays, birthdays, weddings, funerals, and baptisms--in short, at all significant times in the cycle of life. The tradition of eating cake on ceremonial occaisions has its basis in ancient ritual. Cakes, in the ancient world, had ties with the annual cycle, and people used them as offerings to the gods and spirits who exercised their powers at particular times of the year...The Chinese made cakes at harvest time to honor their moon goddess, Heng O. They recognized that the moon played a crucial role in the seasonal cycle, so they made round cakes shaped like the moon to reward the lunar goddess, with an image of the illustrious Heng O stamped on top... "The Russians traditionally pay their respects in spring to a deity named Maslenitsa by making blini, thin pancakes they call sun cakes...The pagan Slavs were not the only people to make round cakes to celebrate the spring sun. The ancient Celts, who celebrated Beltane on the first day of spring, baked and ate Beltane cakes as a important part of their celebration...At the Beltane festival, the ancient Celts also rolled the cakes down a hill to imitate solar movement. Rolling the cakes, they hoped, would ensure the continued motion of the sun. This activity also served as a form of divination: If the cake broke when it reached the bottom of the hill, the Celts believed that whoever rolled it would die within a year's time; but if the cake remained intact, they believed that person would reap a year's good fortune...Agricultural peoples around the globe made offerings of cakes prepared from the grains and fruits that arose from the soil. The types of ingredients used to make these cakes contributed to their symbolism...The cake's size and shape were equally symbolic of its ritual purpose...round cakes symbolized the sun or the moon...All of these cakes had definative links to the myths the people embraced." ---Nectar and Ambrosia: An Encyclopedia of Food in World Mythology, Tamra Andrews [ABC-CLIO:Santa Barbara CA] 2000 (p. 52-54) Ring-shaped cakes, such as Twelfth Night cakes (aka King Cakes), are also full of history and symbolism. Recommended reading Cake: A Global History, Nicola Humble...Basic overview with footnotes. Popular read. Encyclopedia of Food and Culture, Solomon H. Katz editor, William Woys Weaver, associate editor..."Cake and pancakes," (p. 288+) English Bread and Yeast Cookery, Elizabeth David..."Regional and Festival Yeast Cakes and Fruit bread," (p. 424-472) The History of Food, Maguelonne Toussaint-Samat (p. 223-246)..."History of bread and cakes," includes baking methods, symbolism, and special cakes (holidays/religion/ethnic cuisine). Nectar and Ambrosia: An Encyclopedia of Food in World Mythology, Tamra Andrews (p.52-54)...The history of cake as religious offering The Oxford Companion to Food, Alan Davidson (p. 122-124)....Short history from ancient times to the present. Separate entries for specific kinds of cakes (chiffon, devil's food, fruitcake, gingerbread etc.) are most helpful. Cake mixes Dry baking mixes of all sorts were a product of the Industrial Revolution. They were promoted by companies as convenience foods. The first dry mixes (custard powders) were produced in England in the 1840s. Packaged mixes for gelatin (Jell-O, Royal, Knox) were introduced in the late 19th century. Pancake mixes (Aunt Jemima) were available in the 1890s. Our sources indicate packaged mixes for cake were introduced in 1920's. Packaged mixes for biscuits (Bisquick/General Mills) were introduced in the 1930s. Betty Crocker/General Mills made them famous in the late 1940s. Now we have mixes for Tiramasu, Pineapple-Upside-Down-Cake and even more complicated items. Betty Crocker "General Mills, firmly rooted in grain products--Gold Medal Flour, Bisquick, Softasilk, Wheaties, and Cheerios--embraced cake mixes, but Betty was a late arrival to the party. O. Duff and Sons, a molasses company, pioneered the "quick mix" filled by marketing the first boxed cake mix in the late 1920s or early 1930s. Continental Mills, the Hills Brothers Company under the Dromedary label, Pillsbury, Occident, Ward Baking Company, and the Doughnut Corporation all produced versions of cake mixes before World War II. But problems of spoilage and packaging abounded, keeping mixes from widespread consumption and acceptance. In November 1947, after four years of cake mix research and development, General Mills' test markets were exposed to the "Just Add Water and Mix!" campaign for Betty Crocker's Ginger Cake. After a final assurance from the corporate chemists that the boxed ingredients would indeed perform as advertised, the mix was made available for limited distribution on the West Coast. Within a year it made a national debut that excluded the South (presumably, product testing there proved futile). While Ginger Cake required a nine-inch-square pan, designers projected that the PartyCake line, already in development, would offer home bakers a choice of using either two square pans or one 9-inch-by-13-inch rectangular pan, a size and shape that were becoming popular. As layer cakes are a uniquely American creation, they

seemed a fitting choice for PartyCake, the next wave of Betty Crocker mixes. The layered butter PartyCake mixes--in Spice, Yellow, and White cake varieties--and Devils Food Cake Mix were priced at $.35 to $.37 per red-and-white box. "High impact" colors were essential to entice "the ladies who trundle their little shopping wagons among the shelves and tables" of the supermarket...The postwar quest for cake mix supremacy unfolded much like the flour wars of the 1920s. In 1948 Pillsbury was the first to introduce a chocolate cake mix. Duncan Hines stormed the market in 1951 with "Three Star Surprise Mix," a three-flavor wonder in that in three weeks captured a 48 percent share." ---Finding Betty Crocker: The Secret Life of America's First Lady of Food, Susan Marks [Simon & Schuster:New York] 2005 (p. 166-8) [NOTE: more information on Duncan Hines brand mix.] "Betty Crocker had always stood for quality in the minds of consumers, but during the first half of the twentieth century, convenience foods were not associated with good eating. All that changed in 1947, when the first Betty Crocker cake mixes hit America's shelves. The debut mix was labled Ginger Cake but would soon evolved into Gingerbread Cake and Cookie Mix. Devil's Food Layer Cake and Party Layer Cake Mix-products that offered an alternative to the time-consuming process of baking a cake from scratch-soon followed. The early mixes bearing the Betty Crocker label eventually yielded more than 130 cooking and baking products." ---Encyclopedia of Consumer Brands, Janice Jorgensen, editor, [St. James Press:Detroit MI] 1994, Volume 1: Consumable Brands "Betty Crocker" (p. 53-56) [NOTE: The Betty Crocker trade name is owned by General Mills] Duff brand The earliest print evidence we find for a Duff brand baking mix is from 1932: "Duff's Ginger Bread Mix, delicious, ready to bake, 14 oz tin....21 cents." Los Angeles Times, April 20, 1932 (p. A2). The oldest print reference we find for a commercially prepared item titled "cake mix" is this Dromedary ad published the same year : "Dromedary Brand Dixie Mix,

Southern Fruit Cake Mixture, 35 cents/pkg" ---New York Times, December 21, 1932 (p. 12) Who invented Duncan Hines brand cake mixes? Mr. Arlee Andre, food chemist, 1952. Notes here: "Arlee Andre, creator of the original Duncan Hines cake mixes, died Monday. He was 89 years old...Mr. Andre was a cereal chemist testing flour for Nebraska Consolidated Mills in Omaha in 1952 when he decided to develop a cake mix with better flavor and uniformity than the two mixes then available. He researched the best ways to make yellow cake, white cake, chocolate cake and angel food cake. When the mixes were ready to be marketed, Nebraska Consolidated Mills paid Duncan Hines, the food and drink connoisseur, a penny a box to use his name. The mixes quickly became popular and were sold to the Proctor & Gamble Company in 1956. Mr. Andre also moved to Procter & Gamble and retired in the mid 1960s." ---"Arlee Andre, 89, Dies; Creator of Cake Mixes," New York Times, September 9, 1989 (p. 9) "A few weeks ago local newspapers carried full page color ads announcing that Duncan Hines cake-mixes were being introduced to the Chicago market. Simultaneously, on tables in restaurants throughout the city, there appeared small placards which read, "Welcome to Chicago, Mr. Hines." Dunring the week, the gentleman himself, known to American travelers as the author of "Adventures in Good Eating," appeared on 13 radio and TV broadcasts here, and one evening he entertained 400 retailers at supper in the plush Mayfair room of the Hotel Blackstone. Members of the flour-milling industry might well cock an eye at such ballyhoo and goings-on. Per capita flour consumption in the U.S. is 133 pounds, and has hovered at that low point for the past three years. In view of such statistics, many a miller would give his eye teeth to hit on a success formula like the one now setting sales records for Nebraska Consolidated Milling Co....Sixteen months ago, this Omaha milling company was just another of the many medium-sized companies in the industry, struggling to maintain sales. At the end of its fiscal year in June, 1951, the company had sales of $26 million. My the next fiscal-year-end, June 1952, it had chalked up sales of $20 million, of which over $3 million were in cake-mixes alone. Currently, it's selling about $9.5 million a har in cake-mixes. Furthermore, it's nipping at the heels of the "big three" in the cake mix field, Pillsbury, General Mills and General Foods, which combined do almost 90% of the business. Consolidated now ranks fourth, doing most of the remaining 10%, although it sells in only 30 states. J. Allan Mactier, Consolidated's 30-year-old vice-president...explains the management's success formula thus: 'Make sure you have a good product, pick a sure-fire brand name, and pour on the merchandising.' Consolidated chose the Duncan Hines label which is uses through a a franchise with Hines Park Foods, Inc. of Ithaca N.Y. because it felt it would be a sure-fire' seller. Mr. Hines himself makes his headquarters in Bowling Green, Ky. The company believed Mr. Hines' already established reputation as a connoisseur of good food would do the trick... What usually results is a flood of publicity which supplements the company's own concentrated advertising in the local market...Consolidated literally blitzes a town when it moves in. Color ads, so necessary in food promotion, are splashed on billboards and in local papers. Many radio and TV spots are used, as well as redemption coupons. Consolidated uses its quality claim as part of its selling technique. Unlike many cake mixes which contain powdered eggs in this mix, Duncan Hines mixes call for the additon of two fresh eggs. Mr. Hines insisted on this, stating it would make a better cake and would pay off in the long run. Duncan Hines brand mixes sell at competitive prices with other mixes, and the firm tries to turn the added expense of two fresh eggs to a selling advantage by telling the housewife 'this will make a better cake,' because Mr. Hines, the food authority, says so... The company is shooting for national distribution sometime next year." ---"Adventures in Good Selling--or Ballyhoo Blitz for a Cake-Mix," Felicia Anthenelli, Wall Street Journal, December 17, 1952 (p. 1) "The Duncan Hines line of prepared mixes includes a variety of cake mixes, a pancake mix, a muffin mix, brownie mix and several other mix products. They are among the sales leaders in the 30 midwestern and Pacific Coast states where they are now sold...Mr. Hines, who edits the guidebooks bearing his nane and has concerned himnself primarily with quality standards of the licensed products, will continue in his present capacity." ---"Proctor-Gamble To Market Mix Products Soon," Newark Advocate [Newark OH], August 23, 1956 (p. 22) Who was Duncan Hines? Salesman, connosieur, entrepreneur, author, critic, philanthropist, culinary personna extroadinare! He did not, however, invent the cake mixes that bear his name. He and his wife were not professional cooks, but they did try out many of the recipes they were given. What was Duncan Hines favorite food and did he look like? "Two or three times a week during the tourist season, travelers pull up in front of a neat, Colonial house on the edge of [Bowling Green, Kentucky] and inquire. 'How soon will dinner be ready?' They're attracted by a sign on the lawn: 'Home Office, Duncan Hines.' Mr. Hines who has built a nationwide reputation by telling people where to dine, doesn't serve any meals at his combination office and home here. But he concedes it is flattering that people think of him when they are hungry. 'Every day in this country, more than 70 million people eat out,' he explains. Helping them decide which restaurants to choose is the foundation for a prospering enterprise that first started in 1936. In that year, Mr. Hines compiled his first directory of recommended restaurants throughout the U.S., 'Adventures in Good Eating.' Since then the book has become a sort of Baedeker of American Cuisine. Through the years Mr. Hines has added three other guides--'Lodging for a Night," "Adventures in Good Cooking," and 'Vacation Guide.'...Much of his time is spent in updating the guides to eliminate establishments that have fallen below his standards. He adds new

discoveries when he runs across them. To help him keep track of the 2,500 eateries...on his recommended list, he enlists a corps of 600 friends scattered across the country. When a place changes hands, they report whether it still qualifies for a Hines approval. So far, Mr. Hines hasn't found any eating place in his native Bowling Green that he can recommend. He hasn't endeared himself to fellow Kentuckians by his comment that much of the locality is cursed with 'greese cooking.'...A public eating place, to get on the Hines list, must pass a rigorous inspection. He admires well-polished silver and white table cloths in the dining room. Often he insists on visitng the kitchen to inspect garbage disposal and dishwashing. Mr. Hines got to know the good and bad of roadside hashing when he was a salesman of printing and advertising for Rogers & Co., of Chicago. Friends began asking him for

recommendations. Mr. Hines mailed out a printed list of his favorites as a gift before he realized the project might have commercial possibilities. Books are only a part of the present-day enterprise. Perhaps the biggest moneymaker is a line of 150 foods which bear his name. Hines-Park Food, Inc., of Ithaca, N.Y., packages the victuals. Mr. Hines receives a royalty on each package sold. He's looking for sales of around 24 million packages of Duncan Hines cake mix this year and will collect one-half cent royalty on each. Under a separate agreement, some 94 firms make Duncan Hines ice cream. Mr. Hines maintains a testing laboratory at Bowling Green to keep it up to specification...The money from all his books goes into the Duncan Hines Foundation which provides scholarships for seniors taking courses in restaurant and hotel management at Cornell University and Michigan State College. The National Sanitation Foundation also shares in book profits." ---"Duncan Hines' Love of Good Food Becomes Publishing, Cake Mix, Ice Cream Business," James Garst, Wall Street Journal, November 5, 1952 (p. 7) [NOTES: (1)"Baedeker" was a popular hotel/travel rating guide. (2) FoodTimeline library owns a copy of Adventures in Good Cooking.] In Mr. Hines' own words: "My interest in Wayside inns is not the expression of a gourmand's appetite for fine foods but the result of a recreational impulse to do something 'different,' to play a new game that would intrigue my wife and give me her

companionship in my hours of relaxation from a strenuous and exacting business. Upon purchasing our first car, we decided to see as much of America as possible, to test its outstanding food, to met interesting people along the way and bring home with us from each trip a lot of pleasant memories that we could keep stored away in our minds to feast on in later years. The idea appealed to Mrs. Hines for she apparently liked to 'go places' with her husband better than anything else...My first discovery was that the highways were crowded with gasoline pilgrims whose main interest seemed to be the relative merits of inns. They fairly oozed informatino about the places we ought not to miss. Of course, I took careful notes on this information--that being a part of the game we were playing for our own amusement. Most of these tourists produced private lists of 'best places' and nearly all of them remarked that there ought to be a reliable directory of the most desirable inns available to discriminating motorist. This idea intrigued me. After years of travel over the highways I found I had the names of several hundred inns, scattered over the country, the desirablility of which was enthusiastically vouched for by those who had patronized them. So we set out to visit as many as possible to check up on reports given us, for you know there is not accounting for tastes in food any more than there is in clothing, printing or marriage." ---Adventures in Good Eating, A Duncan Hines Book [Adventures in Good Eating Inc.:Bowling Green KY] 1939 (p. vii) Did Duncan Hines and his wife also cook? Yes! Several of their recipes appear in Adventures in Good Cooking and the Art of Carving in the Home: Tested Recipes of Unusual Dishes from America's Favorite Eating Places. Sample here: 520. Fudge

Squares. Ingredients 1/2 cup butter 2 oz. bitter chocolate or 1/3 cup cocoa plus 1 tablespoon butter...Melt Butter and chocolate 1/2 cup cake flour 1 1/4 cups sugar 1/8 teaspoon salt...Sift twice and add to above 3 eggs--beaten 1 teaspoon vanilla 3/4 cup chopped nuts (walnuts or pecans)...Stir into mixture and bake in 350 F. to 375 F. oven for 25 minutes. ---Duncan Hines, Bowling Green Kentucky, Adventures in Good Cooking and the Art of Carving in the Home, Duncan Hines, recipes from the original 1933 edition edited by Louis Hatchett [Mercer University Press:Macon, GA] 2002 (unpaginated). What was Duncan Hines' favorite food? "What is my favorite food? Well I think that my day-in, day-out favorite is ice cream which I sometimes enjoy for breakfast as well as lunch and dinner. There are times, of course, when I much prefer other good things to eat, but over the long run, ice cream remains my all-time preference." ---Duncan Hines' Food Odyssey, Duncan Hines [Thomas Y. Crowell Co.:New York] 1955 (p. 252) [NOTE: Mr. Hines does not express his favorite flavor or type of ice cream dish in this book.] "The best meal I ever ate was an order of ham and egs in a frontier cafe where the click of the roulette wheel in the back mingled with the clatter of dishes at the front counter. That was in Cheyenne Wyoming, about 1899, and no gustatory experience that I have had since that time has dislodged that platter of ham and eggs from its secure position as my best remembered dinner." ---ibid, (p. 1) [NOTES: (1) The restaurant serving this meal was Harry Hynds's Restaurant. (2) The story behind this meal is a great read. Happy to scan/send upon request.] The Food Timeline library owns these books authored by Duncan Hines. Happy to share recipes; let us know what you need. Adventures in Good Cooking, facsimile 1933 edition (2002), original 1939 & 1952 editions The Duncan Hines Dessert Book (1955) Duncan Hines' Food Odyssey (1955)..autobiography with selected recipes. Fun read! O-My brand baking mixes According to the records of the U.S. Patent and Trademark Office, Py-OMy brand baking mixes were introduced to the American public by Kitchen Art Foods [Chicago,IL], December 9, 1936. Record here: Word Mark PY-O-MY Goods and Services IC 030. US 046. G & S: BAKING MIXES FOR MAKING [ PIE CRUST, HOT ROLLS, ] COFFEE CAKE, [ COOKIES, TARTS, TURNOVERS, COBBLERS, MEAT PIES, CHEESE STRAWS ] AND CAKES. FIRST USE: 19361209. FIRST USE IN COMMERCE: 19361209 Mark Drawing Code (5) WORDS, LETTERS, AND/OR NUMBERS IN STYLIZED FORM Design Search Code Serial Number 71532463 Filing Date August 26, 1947 Current Filing Basis 1A Original Filing Basis 1A Change In Registration CHANGE IN REGISTRATION HAS OCCURRED Registration Number 0558182 Registration Date April 29, 1952 Owner (REGISTRANT) KITCHEN ART FOODS, INC. CORPORATION DELAWARE 2320 NORTH DAMEN AVENUE CHICAGO ILLINOIS (LAST LISTED OWNER) GILSTER-MARY LEE CORPORATION CORPORATION ASSIGNEE OF MISSOURI 1037 STATE STREET CHESTER ILLINOIS 62233 Assignment Recorded ASSIGNMENT RECORDED Attorney of Record SIMOR L. MOSKOWITZ Prior

Registrations 0351946 Type of Mark TRADEMARK Register PRINCIPAL-2(F) Affidavit Text SECT 15. SECTION 8(10-YR) 20010922. Renewal 3RD RENEWAL 20010922 Live/Dead Indicator LIVE Gilster-Mary Lee Corporation is still in business. They still sell PY-O-My coffee cake mix (only) Our survey of ads placed in major US papers identifies these Py-O-My brand products: Cake Mixes (white, yellow, Devil's food) Ice Box Pie Mix (lemon chiffon, lemon, chocolate, strawberry & butterscotch) Pie Crust Mix Puddin' Cake Mix (vanilla, chocolate, caramel pecan & lemon) Rice Feast (Spanish Rice Dinner) Apple Thins Brownie Mix Blueberry Muffin Mix (promoted by large company ads, mostly in the 1950s) Pineapple Upside Down Cake Mix Coffee Cake Mix Pudding Mix (vanilla, chocolate & caramel) Frosting Mixes (chocolate & white) Instant Potato Mix Pancake Mix Selected snippets from company ads & articles: "Blueberry Muffins! Bake'Em Quick! Py-O-My Bluebery Muffin Mix includes a can of blueberries and a set of paper baking cups and a sealed bag of muffin mix. Makes about 10 large delicious muffins--up to 16 small ones. ..So simple and economical to make...just ad water, one egg, then bake! Nothing adds mroe to a meal, a snack, or dessert--than mouth-watering blueberry muffins. The can of blueberries, right in the package, has plenty of berries...New Py-O-My Pineapple Upside Down Cake Mix includes a can of perfectly blended pineapple, brown sugar and cherries." ---Display ad, Los Angeles Times, March 11, 1951 (p. G4) "My Magic Fornula for making best-you-ever-had Blueberry Muffins is simple...I just use Py-O-My Blueberry Muffin Mix. It takes only 3 1/2 minutes from package to oven, too...for each package contains a can of juicy blueberries, a bag of specially blended mix and a set of handy baking cups! And they taste simply heavenly...thanks to a treasured old New England recipe 'charmed' with the tempting, tangy-sweet flavor of choice northern berries. That's why these luscious muffins are wonderful for breakfast, lunch, snacks and dinner...and why Py-O-My Blueberry Muffin Mix also makes delicious loaf cake, pancakes, scones and the like. Try it...soon!" ---"Buy-Lines," Nancy Sasser, Los Angeles Times, November 20, 1953 (p. B3) "A new dessert-mix called Py-O-My pudding is being introduced by Kitchen Arts Foods of Chicago in chain stores here, including Bohacks, King Kullen and Peter Reeves. Requiring no more than thirty minutes for preparation, including cooking time, the packaged product comes in three flavors, vanilla, chocolate and caramel. Such convenience, of course, means some sacrifice in quality. The pudding is a bit too coarse-grained to meet the standards of really fine cookery. But the flavor is pleasing, especially in the caramel and chocolate puddings. Topped with whipped cream, the dessert is exceedingly appetizing. And the preparation is easy. Contents of the larger of two paper bags are emptied into a bowl. A third of a cup of milk is added, the mixture is beaten for one minute and poured into a casserole or other baking dish. After sprinkling the dry 'sauce' of the smaller bag over the batter, one and one-quarter cups of water are poured over the mixture. No further stirring is necessary; the dish goes immediately into a 450-degree oven. Directions on the package suggest baking for twenty minutes, but in The New York Times' test kitchen we got better results by allowing another five minutes of cooking." ---"News of Food: dessert mix is offered," New York Times, April 27, 1954 (p. 34) "Meet the family of Py-O-My mixes. You'll enjoy all five as much as those you've tried...Blueberry Muffin Mix makes naturally sweet blueberry muffins. A can of blueberries and paper baking cups right in the package! 'Round-the-clock favorite...Coffee Cake Mix makes so many things. Makes two 9-inch rings! Makes pecan rolls and raised doughnuts. Also cinnamon rolls, stollen and kuchen...Ice Box Pie Mix makes a complete chiffon ice box pie without baking! Graham cracker crust and chiffon filling in the package. Four popular year 'round flavors: lemon, chocolate, strawberry, butterscotch...Puddin'Cake Mix brings you this new dessert idea. Cake with sauce--baked together! Four favorite flavors...vanilla, chocolate, caramel pecan and lemon. Kids love 'em!... Brownie Mix comes in the handy aluminum baking pan! They're tops with youngsters to make and eat--anytime!" ---Display ad (large, with pictures of the products), Los Angeles Times, October 7, 1956 (p. N49) "Another excellent label is the Py-O-My lemon chiffon ice-box pie. On the front side, the one you face as it stands on the market shelf is the information that it contains two bags--in one is the graham cracker crust mix and in the other the filling mix-'no baking is required, just mix and chill. Add only milk or water.' A glance at the label answers your questions about what it is and how to use it. Clear, concise directions for preparing the pie are printed on the back. Further evidence of the integrity of the label is the important hint printed below the label, 'mix contains fresh milk so be sure to refrigerate leftovers.'" ---"Read the Label: It Tells You What You're Getting for Your Money," Marian Manners, Los Angeles Times, May 22, 1957 (p. A8) "This Message Made a Million Friends! Dear Friend, May we ask you a big favor? If you enjoy this quality product as much as we believe you will, won't you tell 3 of your friends about it and where you bought it? After all, there's nothing better than an enthusiastic customer's recommendation to her friends. We will appreciate this favor. Cordially yours, Py-O-My. Printed on the bag inside every package of Py-O-My Baking Mixes is the message above. Many Py-O-My users write they have shared their discovery with 3 friends--and more! Share their discovery too! Please try Py-O-My Baking Mixes including these. Blueberry Muffin Mix. Package contains can of juicy wild blueberries, mix, and paper baking cups. So many uses, including Sunday breakfast! Apple Thins Mix. Includes can of juicy, spiced apples, crunchy crust, and tempting butter crumb topping. So easy to fix-you don't even mix!" ---Display ad, Los Angeles Times, September 28, 1958 (p. K36) Consumer reaction According to the food historians, early baking mixes were not readily accepted. Why? Two reasons: (1) They were not reliable and they produced inconsistent results. (2) Home cooks had a difficult time reconciling modern convenience with traditional expectations. When food companies make things too simple their products are summarily rejected. Even in today's culture of ultra-convenience, this holds true. The "Snack'n Cake" lesson. What Pillsbury/Betty Crocker hoped to achieve after World War II initally backfired because home cooks felt compelled/obligated to return to the way things were. Like mom used to cook. They say good salesmen don't take "no" for an answer. America's largest food concerns obviously hired these men. Despite the fact that early mixes often produced less than satisfactory results and invoke a complicated set of psycho-social baggage, they prevailed. Eventually mixes were accepted. Today? Most people who make cakes for people