Pillsbury G-E Bake-Off Contest Host, then-actor, President Ronald Reagan, and Bake-Off contestant, my Nana, Mrs. (Claire) Nathan Robb

From The Cleveland Press, August 1959:
Shaker Heights Woman Competes With 99 Bakers
By Florence LaGanke, Press Food Editor

“LOS ANGELES: Not even a Geiger counter could keep track of the butterflies that are harbored by the 100 contestants in Pillsbury’s 11th Grand National Recipe and Baking Contest.

Ninety-nine finalists have been flown here from the states, and for the first time, one from Puerto Rico, They are here bake their way to fame and fortune to the tune of $25, 000.

And I am here, not as a judge this time, but as an interested onlooker.

I may be wrong when I say ALL contestants have fluttering butterflies. I had an interview a week ago with Mrs. Nathan Robb at her home at 18705 Van Aken Blvd., Shaker Heights, and found her poised and quite calm. She is the one contestant from Greater Cleveland.

Recipe Is Heirloom

And when she told me about her entry I could understand.

The cooky recipe which she submitted is a family-heirloom and treasure.

She remembers enjoying the cookies when she was a child in Bessarabla. The recipe came with the family to America from Romania.

When she was married she baked these cookies for her husband. She’s baked them ever since. Chances are that her married daughter knows the recipe by heart and uses it frequently. And I’m sure the daughter-in-law does, too.

Fruit bread is another of her family’s favorite foods. She baked five loaves the day before I visited her. One loaf in a special round shape was going to her mother. Another one regular loaf size was set aside for her daughter-in-law. And one was cut and served to us with morning coffee at her home.

I wondered why she had not entered that recipe in the contest but she said that the cookies were more unusual. I had to take that statement on faith because she, like all of the other contestants, is sworn not to divulge even one ingredient in an entry (with the exception of Pillsbury’s flour, of course).

I’m waiting to get those ingredients down to the last pinch of salt. And when I get them after the Bake-Off is over I’ll share them with you.”

Nana Claire did not win first prize; I’m not sure where she placed. However I do know that she received for her entry, $100.00, a GE range and mixer, and an expense-paid trip to California; the packet of her bake-off memorabilia and letters I have are priceless.

Holiday Treats

2 1/2 cups sifted all-purpose flour
6 eggs, separated
1/2 pound butter, cool room temperature
1 cup sugar
Pinch salt
3/4 cup white raisins
3/4 cup dark raisins
1 cup blanched slivered almonds
1 teaspoon vanilla

Have ready a buttered 13 x 9 pan.

Beat the egg whites until stiff peaks and set aside. Cream the butter, egg yolks and sugar until light and fluffy. Add the vanilla. Add the egg whites (mixture will look curdled – fine). Toss the raisins and half of the almonds with three tablespoons of the flour in a small bowl and set aside. Add the remaining flour to the creamed mixture and combine gently but thoroughly. Spread evenly in the buttered pan. Sprinkle the rest of slivered almonds on top. Bake at 350 for 50-55 minutes (a beautiful golden brown) and remove from oven. Let cool 5-10 minutes then turn gently on to a floured board (I turn on to unfloured parchment), and cut diagonally into 1 1/2″ x 2 1/2″ diamonds.

Good stored covered room temperature for at least a week.

Dearest readers of Life in Recipes: Wishing you all peace, joy and lovelovelove for 2009. Happy New Year!