In past years I remember a special day, celebrated in March, known as Bake and Take Day. Is this day still observed?

Yes. This year marks the 30th anniversary of the national Bake and Take Day. Bake and Take Day is an annual event, held the fourth Saturday of March each year, to celebrate home baking and community spirit. It is sponsored by the Kansas Wheat Commission, Toastmaster, Red Star Yeast and Products, and Kansas Association of Wheat Growers. Everyone is encouraged to celebrate Bake and Take Day on Saturday by baking a product made from wheat and taking it to a neighbor, relative or friend.

In addition, Kansas residents who send or e-mail their Bake and Take Day story to the Kansas Association of Wheat Growers, 315 Houston St., Suite C, Manhattan, Kan. 66502 or e-mail kawg@flinthills.com, by May 1 will receive a free recipe book and will be entered into a drawing for free prizes. Participants should include the following information: name, mailing address, phone number, organization (if applicable) and information about the Bake and Take Day activities, including the baked goods made, any community service involved, who received the gifts and how many years they have taken part in Bake and Take Day.

This year a new category is being added to Bake and Take Day. Professional bakers may participate and register in a drawing to receive prizes. A professional baker may participate by baking a product made from wheat of wheat products and take it to a charitable organization or nursing home.

The purpose of Bake and Take Day is to let someone know you care and to express gratitude to others by sharing a baked item with them. It is an ideal community service project for adult and youth groups. By participating in Bake and Take Day, you’re also providing that special person(s) with a healthy message. By sharing a healthy, low-fat baked item, you’re reinforcing the Food Guide Pyramid which recommends eating six to 11 servings daily of grain products because they are generally low in fat, high in complex carbohydrates and a source of fiber.

How did Bake and Take Day get started?

Bake and Take Day began in 1970 in Sumner County, Kansas, as a community service event. As the largest wheat-producing county in the state, the Sumner County Wheathearts, an auxiliary organization of the Kansas Association of Wheat Growers, wanted to share in the celebration of their harvest. This allowed members of the community to bake their favorite dish and share it with neighbors, friends and family.

The concept was so successful that the Kansas Wheathearts decided to create a national Bake and Take Day celebration in 1973. Currently, more than one-third of the states commemorate the fourth Saturday in March by participating in Bake and Take Day. Although the Kansas Wheathearts recently have disbanded, the tradition of celebrating Kansas wheat continues.

Any delicious baked item may be used for Bake and Take Day. However, to assist in your decision-making process, I have included a couple of recipes for you to use during the celebration. Other ideas can be obtained by clicking on www.kswheat.com.

Cinnamon Swirl Quickbread

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2 cups all-purpose flour (see note)
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract

Topping:
2 tablespoons sugar
1 teaspoon ground cinnamon
2 teaspoons stick margarine or butter

Preheat oven to 350 degrees. Grease and flour a 9-by-5-inch loaf pan. Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs, and vanilla into a large mixing bowl. Beat 3 minutes. Pour into greased and floured loaf pan. Smooth top.

Combine 2 tablespoons sugar, 1 teaspoon cinnamon, and margarine, mixing until crumbly. Sprinkle topping over smoothed batter. Using a knife, cut in a light swirling motion to give a marbled effect. Bake for about 50 minutes. Test with a toothpick; when done, toothpick should come out clean. Remove bread from pan to a rack to cool.

Note: For high altitude, add an additional 2 tablespoons of all-purpose flour.

Approximate nutritional analysis per serving: 218 calories; 6 grams fat; 0 milligrams cholesterol; 368 milligrams sodium; 36 grams carbohydrates; 1 gram fiber; 4 grams protein; 11 grams folate. Makes 12 slices.

Wheat Berry Bread

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Ingredients for 1 pound loaf (8 slices):
1 cup water (75 degrees to 85 degrees)
3 tablespoons powdered buttermilk
2 tablespoons honey
2 cups whole wheat flour (see note)
1/2 cup bread flour
1/4 cup cooked wheat berries
1 tablespoon vital wheat gluten
1 teaspoon salt
1 tablespoon butter
1 teaspoon active dry yeast

Add ingredients to bread machine pan in the order suggested by manufacturer. Recommended cycle: whole wheat cycle (longest setting) and light color setting, if available. Time bake feature may be used.

Nutrients: One 1-ounce serving provides 67 calories, 3 grams protein, 13 grams carbohydrates, 2 grams dietary fiber, 1 gram fat, 2 milligrams cholesterol and 113 milligrams sodium.

For a milder flavor and golden color try white whole wheat flour and berries.