"I coulda been a wheat farmer. I coulda been someone, Charley — instead of a bun, which is what I am. Let's face it. I'm a bun."

That was a scene from "On the Wheatfield Front," that famous story about how a man lets his brother down by not letting him farm his wheat. There's a lot of wisdom in movie quotes like that. There is also wisdom in saying: "This program will grow exponentially, just like when you add yeast to that flour, sugar, and water mixture. The yeast you add is a small amount, but it has a big effect when the project is finished."

Bet you thought that was me talking, since it is written with such poetic flair and makes such a masterful metaphor. But no, that was Jo Eva McClellan, one of the original "Wheathearts" (those wonderful wheat farmers' wives), speaking about the Bake & Take program that their organization created.

Three weeks ago, I wrote about this first national Bake & Take effort that kicks off the fourth Saturday in March and continues through the end of the month. Well, the time is here.

The Bake & Take program is a great nonprofit annual event that not only benefits a community but provides an opportunity to teach your kids cooking skills, which in reality is about spending quality family time together. During the program, the Bake & Take organization distributes your home baked goods to those who would truly appreciate them, such as the folks at the local firehouse or police station, shut-ins, or nursing home residents.

In its heyday, anyone who wanted to join was welcome, and women who came to meetings also attended the Kansas Association of Wheat Growers conventions with their spouses. Some women continued their service after their husbands completed their terms because they enjoyed this way of volunteering in their communities. The Wheathearts made a great impact and thrived up until about four or five years ago.

McClellan reminisced, "It was with great sadness that we decided to formally dissolve the group. We still have informal, loose connections with each other, and we use e-mail and new ways of communicating to grow the Bake & Take Program."

The group may be gone, but the concept that the Wheathearts lovingly cooked up is just as appealing today as it was when it started. ACH Foods, a company with several household brands including Fleischmann's Yeast and Argo Cornstarch, is a sponsor of the Bake & Take program.

"Our food companies' baking brands became involved because the baked goods made from our ingredients often end up being shared," said Keith Dierberg, brand manager at ACH. "Bake & Take helps to formalize the sharing aspect of home baking with recipients who are often overlooked."

McClellan talks about what you get out of this sort of volunteering. "First, that sense of community, and that sense of well-being you get having done something for someone else without feeling obligated to do it. It's about the energizing feeling you get when you've done things with your own hands. This is gratifying for children and adults alike. We're such a processed, fast-food, instant nation that we've forgotten the satisfaction of using our hands to make something."

You can get involved by baking your favorite recipes and taking them to an organization that you support in your community. Visit www.250YearsBaking.com for more program information and great baking recipes. McClellan baked two things the first year she got involved. This year she will bake some type of small loaves of whole grain bread.

"I'll make about three to five loaves depending on my schedule."

What about you? I say it's time for us all to put on our baking hats. As McClellan points out, with the Bake & Take program any amount of baking can make a big difference.

For the cookie dough:1 cup flour1/2 cup corn starch3/4 cup powdered sugar3/4 cup (11/2 sticks) butter or margarine, softened2 teaspoons lemon juice1 teaspoon vanillaFor the icing:2 cups powdered sugar2 tablespoons butter or margarine, softened2 to 4 tablespoons milk3 to 4 drops each of different food colors (neon colors best for spring if available)In a medium bowl combine flour, corn starch and powdered sugar; set aside. In a large bowl with a mixer at medium speed, beat butter until smooth. Add flour mixture, lemon and vanilla; beat until well-blended.Dough should gather and form a ball. Add 1 to 2 tablespoons additional flour if needed. Refrigerate dough 15 minutes or until easy to handle. Preheat oven to 350 degrees. Shape dough into 1-inch balls; elongate balls to form egg shape, if desired.Place 1 inches apart on ungreased baking sheets; flatten slightly with floured fingers. Chill unbaked cookies 5 to 10 minutes prior to baking. Bake 10 to 12 minutes or until edges are lightly browned. Remove; cool completely on wire racks. Decorate with icing (see below); store in tightly covered container.Recipe note: Dough can be made and frozen up to 1 month ahead. Remove dough from freezer and refrigerate to thaw 24 to 48 hours prior to baking.Tip: Egg shapes can also be achieved by covering a medium sized, deep bowled oval shaped spoon with a plastic film and pressing dough into it; then invert onto cookie sheet. Chilled dough can also be rolled and cut with cookie cutters.To make the icing, combine powdered sugar, butter, and enough milk to achieve a smooth, spreadable consistency in a mixing bowl. Divide into small bowls; one for each color. Add food coloring; stir until uniformly blended.Icing can be spread onto cooled cookies using a small spatula or transfer icing to a resealable plastic bag. Seal the bag and cut a very small corner from the bottom; squeeze icing out to make patterns.