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 Dear Betty Crocker,

May I call you Betty? Babs? I’ve been using your cookbooks all of my life and I feel like I know you so please let me know which you’d prefer. I love your work. It must be terribly fulfilling to know that you’ve taught millions of women how to cook.

Recently I broke out my copy of your cookbook, Everything You Need to Know to Cook Today, and went in search of a muffin recipe. After selecting your Blueberry Muffin recipe on page 67, I set to work mixing, preheating and all of that culinary madness.

I popped them into the oven and promptly began drooling as the scents of blueberries and vanilla filled the kitchen. With my mouth ready for the soft and sweet fabulous-ness that is a muffin…I realized they were inedible.

Betty, how could you lead me astray?

Now, I’m a chubby-chick so I know how to bake. I mean, I didn’t get fat eating Hostess snacks for crying out loud. But your muffins were flat, not sweet enough to be called a muffin but too sweet to be a biscuit. I can appreciate your attempt to cut calories but  a bit more sugar would be welcome.

Also, the batter was as thick as a biscuit dough. What’s up with that? Proper muffin batter should be slightly thicker than cake batter. The reason these were inedible was due to lack of oil so they came out solid as in, pound-cake solid and they stuck to the baking cups. If while cutting the fat you render the product into a rock, why bother? Please consider putting some oil and a bit more sugar in the recipe before the book goes back for another printing.

As I said earlier, I love your books and I will continue to use them though your muffin recipe now has a big black X through it. :)

Culinarily yours,

J.C. Wilder

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