High-SocieTea

"Where the Art and Elegance of Taking Tea is Treasured"


               "Tea, Today, with Willard Scott"


    If you live to be a hundred, you could probably have your fifteen seconds of fame on TV with NBC’s effervescent weatherman, Willard Scott. A fixture on the "Today Show" since 1980, Mr. Scott has brightened the mornings of millions of viewers with his animated and high-spirited appearances, flashing his beaming smile. 
    
Willard Scott has traveled extensively with the "Today Show," touring Europe aboard the Orient Express; visiting China, Australia and South America; toured Rome during Holy Week; sailed aboard a cruise ship along the eastern seaboard; and traversed the heartland of America on the "Today Express."  He still substitutes on the "Today Show" forecasting the weather.
    
In addition to his many weather telecasts and centenarian birthday salutes, Mr. Scott has also made numerous appearances throughout the U.S. In 1989, he performed with Skitch Henderson and the New York Pops. That same year took him to Symphony Hall where he narrated "The Night Before Christmas" with the Boston Symphony. In 1991, he hosted the Family Channel’s "The New Original Amateur." Since 1987, he has anchored coverage of Macy’s Thanksgiving Day Parade, and has appeared as Santa Claus at several White House events for children. And, some people might not realize this, but Willard Scott was the very first Ronald McDonald. 
    
His career with NBC began in 1950 as a page at the Washington, DC station. He was also a disk jockey for radio station WINX in that city. That same year, he joined WOL Radio and formed The Joy Boys broadcast team with Ed Walker. They stayed together on the air until 1974. Mr. Walker still works for Willard Scott and they occasionally banter  about old songs and movies and go into their "radio DJ" chatter in the office.
    
Willard Scott is also quite the humanitarian through his public service efforts. He was named Washingtonian of the Year by Washingtonian Magazine in 1979, and the Distinguished Virginian by the Virginia Association of Broadcasters in 1990. He was also named Humanitarian in Residence by the National Society of Fund Raisers in 1985. That same year, he was recognized by President Ronald Reagan with the Private Sector Award for Public Service. He is the author of six books, including Willard Scott’s All-American Cookbook. 
    
To start his mornings off on a pleasant note, Willard Scott enjoys eating shortbread with a wickedly hot cup of tea. But, his favorite sweet treat is red velvet cake, and he has graciously provided the recipe below. 
    
Our mornings would start off a little more banal if it weren’t for Willard Scott radiating through our television sets. His ever-present smile and good natured cheer lift the spirits of all who come in contact with him. He is truly an American original. 

    
Our sincere appreciation goes to Willard Scott for taking time from his busy schedule to provide us with the recipe for his favorite sweet treat. And, a debt of gratitude goes to Gina Garcia, Producer, for helping to make this article possible.

 

Source:  www.msnbc.msn.com
Willard Scott Photo: © Willard Scott

 

                                             Willard Scott’s
                                                                                      Red Velvet Cake


Cake:
1/2 cup shortening
1-1/2 cups sugar
2 eggs
2 tablespoons cocoa
2 oz. red food coloring
2-1/4 cups flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon vinegar
1 teaspoon baking soda

Frosting:
8 oz. light cream cheese,
   
brought to room temperature
5 tablespoons unsweetened
   
pineapple juice concentrate
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated
   
orange zest

    Preheat oven to 350E. Grease and flour two 9" cake pans.
    
Cream shortening with sugar. Add eggs and beat well.
    
Make a paste of the cocoa and food coloring. Add to the creamed mixture.
    
Sift flour and salt twice.
    
Add the buttermilk alternately with the flour to the creamed mixture. Add the vanilla.
    
Put the vinegar in a deep bowl and add the baking soda (it will foam). When blended, add to the creamed cake batter.
    
Do not beat the batter. Just blend it well.
    
Pour the batter into the pans and bake for 25-30 minutes. Let cool in pans for about 10-15 minutes, then invert onto racks to finish cooling.
    
To prepare frosting, place the cream cheese, pineapple juice concentrate, vanilla extract and orange zest in a bowl. Whisk together until smooth. Spread evenly on top and sides of cake.



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