What do John D. Rockefeller IV, Fleischmann's Yeast, the Girl Scouts, Argo Corn Starch, 40 states, the ever-popular exclusive club of "Wheathearts," and a goofy bald chef who doesn't know how he got involved have in common?

In one way or another, all of the aforementioned have been involved in "Bake & Take Month."

And you ... yes, the one reading the paper right now at your kitchen table. You should be wondering why you're not on this list with J.D. Rockefeller and the goofy bald chef.

Well guess what? You CAN be! If you're like most people, you would like to be more involved in your community in some way, but you probably have limited time to commit to anything.

Well, the Bake & Take program, which runs throughout March, might be just the thing for you. Next year, we'll put you on the list, right up there with the Rockefellers!

Close your eyes and travel back in time with me to 1972. Ahhh, the wonderful magic of the '70s.

You are in Kansas and your husband works extremely hard on the wheat farm. Business is good. You meet your friends at the department store, and while you shop you gals get the idea that it would be nice to help the community in some way since you wheat farmers' wives have everything you need.

You decide to form a group, and you call yourselves "The Wheathearts." Gee, you gals are clever!

Then you come up with the great idea to bake for people in the community, such as shut-ins, those in nursing homes, police and firefighters, and anyone who would appreciate it. And since you are so good at naming things, you come up with "Bake & Take."

The Wheathearts were, by definition, the wives of wheat farmers. Exactly how the group formed is speculation on my part, but they rallied together in some way to create this unique event.

Bake & Take is a great annual nonprofit event that not only benefits a community but also doubles as a way to teach kids baking skills, which in reality means spending quality time with your children and your family.

"The concept is simple," said Allen Liss from SAI Marketing, who assisted on getting the relationships between the sponsors and the program. "All you need to do is make some sort of baked good, such as bread, cake, cookies, or whatever type of baking you prefer.

"Then you either find a place to drop it off where it will then be distributed, or you can take it yourself to someone that you feel would appreciate it. You can do this just once a year and know that you are contributing to your local community — a wonderful one-shot effort," she said.

"And while doing it once is great, the goal of the program's organizers is to broaden the scope and have home-baked goods delivered throughout the year," she said. "Since there is no great time commitment, it is something even the busiest beavers can manage to include in their schedule. In fact if you are so busy that you don't have time to figure out what to bake, great recipes can be found on the wheatfoods.org Web site."

Allen also reminded us that folks who have children can use this time to not only teach them about cooking, but also to have a giving spirit. They'll also learn how easy it can be to be good citizens in their communities.

Bake & Take began in Kansas, and then branched out to North Dakota, South Dakota, Nebraska, Minnesota and Montana. In time, Bake & Take caught on in little pockets here and there in 40 states, but the effort was still not as well known as it should be.

As in all things in life, to move to the next level you often need a push from a friend. To gain national attention, Bake & Take got a big push from some big friends, Fleischmann's Yeast, Argo Corn Starch, and Knight Ridder. The two megastars of the baking aisle really helped to put this charitable program in more locations.

Bake & Take is a 34-year-old infant ready and able to become a Baby Huey. Instead of just the heartland states being involved, now the whole country can be included.

In fact, maybe spending some quality time in the kitchen with your family or friends, making some wonderful baked products for a good cause, is just what the doctor ordered.

Cindy Falk of the Kansas Wheat office agrees.

"Bake & Take encourages families to get together and promotes the art of baking as they make many recipes that are nutritious and healthy."

To find out how you can help and get great recipes, go to www.250yearsbaking.com.

By now I hope we've gotten out of the Chicken Little "the sky is falling" craze that carbohydrates are bad. I think people are realizing that not all carbohydrates are created equal, and it is a matter of balance. Baking is one of the most gratifying things you can do in the kitchen. There is nothing better than the aroma of freshly baked goods in the home. But just remember, this is "Bake & Take," not "Bake & Eat."

If you plan on eating, you'd better bake more than one — maybe a baker's dozen!

For the Batter:3 cups all-purpose flour½ cup sugar½ teaspoon salt3 envelopes rapid rise yeast1 cup milk (very warm 120 to 130 degrees)½ cup (1 stick) butter or margarine2 eggsNon-stick pan sprayFor the Cinnamon Mixture:3 tablespoons butter or margarinecup light or dark brown sugar1½ teaspoons cinnamonFor the Icing:1 cup powdered sugar1 to 2 tablespoons milk1 tablespoon butter or margarine (melted)½ teaspoon vanilla extractTo make the batter: Spray one 8-by-8 or 9-by-9 baking pan with pan spray. In a large mixing bowl, combine flour, undissolved yeast, sugar, and salt. Heat milk and butter, stirring, in a saucepan until it is warm to touch (120 to 130 degrees).Add the milk mixture and eggs to dry ingredients; stir thoroughly until all flour is mixed in using a rubber spatula. Pour batter into baking pan and set aside while preparing topping.To make the cinnamon mixture: Combine ingredients in a small mixing bowl or measuring cup; stir until uniform.To make the icing: Combine ingredients in a small mixing bowl or measuring cup; stir until uniform. Transfer icing to a resealable plastic bag. Seal the bag and cut a very small corner from the bottom; squeeze icing out to decorate coffee cake.To bake: Sprinkle cinnamon mixture over batter and using fingers, poke topping thoroughly into batter mixture. Allow mixture to rest uncovered at room temperature for 10 minutes. Place coffee cake in COLD oven. Turn oven to 350 degrees. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.Remove coffee cake from oven; cool 10 minutes and drizzle with icing.