The South Dakota Wheat Commission annual “Bake and Take Day,” occurring this year on March 26, invites home bakers of all ages to slow down, relax and embrace community spirit by baking home-made goodies and sharing them with friends, neighbors or folks who may not be able to bake themselves.


And if you participate in Bake and Take Day, you just might win a prize. Contestants who write in to tell about their Bake and Take activity will be entered into a random drawing for $50 cash in one of four categories. Participants need to indicate a category — youth individual (4-17), youth group, adult individual (18 plus), or adult group – on the entry form.  If no category is indicated, the entry will be placed in the category that most fits the information provided. All eligible entries collected via e-mail and U.S. mail by April 15, 2016 will be included in the drawing.


“Bake and Take Day has a long tradition in South Dakota as an activity designed to educate consumers in the importance of home baking and wheat foods consumption,” says Caren Assman, for South Dakota Wheat. “The personal visit to members of the community is as rewarding and important as the baked goods you take them.”


Send a Bake and Take Entry Form to the South Dakota Wheat Commission, Box 549, Pierre, SD  57501 or e-mail the information to the SDWC at .  Include any community service aspects, and comments regarding how the activity strengthened the bonds between individuals.


Bake and Take Day participants may obtain free recipe pamphlets by sending their name, complete mailing address, and the number of recipe brochures needed by emailing .  Any one that bakes and takes a wheat product is eligible for the contest.


The featured recipe this year is “English Lemon Cookies”.  It is not necessary to use the recipes provided but if participants would like copies of the recipe to accompany their baked goods, please request copies at the South Dakota Wheat Commission.


White Whole Wheat Muffins


1/2 cup margarine or butter

1/2 cup granulated sugar

1/2 cup light brown sugar

1 teaspoon baking soda

1 egg

1/4 teaspoon vanilla

1 cup milk, 2%

2 cups whole wheat flour *



Preheat oven to 400°F. Have ingredients at room temperature.

Line the muffin tin using paper baking cups or use cooking spray to coat the bottom of the muffin tin.

With electric mixer; cream margarine, granulated sugar, brown sugar and baking soda together, scraping bowl with spatula.

In a small bowl, using a fork, beat together the egg and vanilla; add to creamed mixture. Beat until light and fluffy. Add the milk to the creamed mixture. Gradually add the whole wheat flour and lightly stir the ingredients together so dry ingredients are barely moistened. Over mixing will make the muffins tough with tunnels.

Fill muffin tins 2/3 full and bake 15 to 17 minutes or until browned and done. Remove from muffin tin and cool on wire rack.