In 1999, the Bake-Off Hall of Fame was established to help chronicle how America cooks and show how lifestyles have evolved. The 14 dishes that have been honored with hall of fame status run the gamut from recipes suited for leisurely from-scratch menus to quick and easy exercises for busy cooks. In fact, the first 10 inductees are officially part of American history. Three years ago, the Smithsonian added recipes that included rich Peanut Blossoms, decadent Tunnel of Fudge Cake and savory Italian Zucchini Crescent Pie to its stash of Americana. In 2000, four more recipes were added to the Bake-Off Hall of Fame roster. Although they are not part of the Smithsonian collection, the dishes won the hearts and stomachs of consumers based on a nationwide poll by Pillsbury. The idea for a hall of fame grew out of a donation of Bake-Off memorabilia to the Smithsonian's National Museum of American History, along with a Pillsbury grant. The 10 original recipes and archival material, including cookbooks, videos clips and photographs, are available to researchers of cooking trends at the museum's archives center. The 14 all-Americans are: 1. Chocolate Praline Layer Cake, Julie Konecne Bengtson, Bemidji, Minn., $40,000 grand prize, 1988. 2. Crescent Caramel Swirl, Lois Ann Groves, Greenwood Village, Colo., $25,000 grand prize, 1976. 3. Dilly Casserole Bread, Leona Schnuelle, Crab Orchard, Neb., $25,000 grand prize, 1960. 4. French Silk Chocolate Pie, Betty Cooper, Kensington, Md., $1,000 best of class, 1951. 5. Italian Zucchini Crescent Pie, Millicent Nathan, Boca Raton, $40,000 grand prize, 1980. 6. Magic Marshmallow Crescent Puffs, Edna H. Walker, Eden Prairie, Minn., $25,000 grand prize, 1969. 7. Peanut Blossoms, Freda Smith, Gibsonburg, Ohio, no prize won, Bake-off contest, 1957. 8. Poppin' Fresh Barbecups, Peter Russell, Topanga, Calif., $2,000 prize, 1968. 9. Salted Peanut Chews, Gertrude Schweitzerhof, Cupertino, Calif., no prize won, Bake-Off contest, 1980. 10. Tunnel of Fudge Cake, Ella Rita Helfrich, Houston, $5,000 second prize, 1966. 11. Zesty Italian Crescent Casserole, Easy Weeknight Meals, Madella Bathke, Wells, Minn., 1978. 12. Ham and Cheese Crescent Snacks, Casual Snacks and Appetizers, Ronna Sue Farley, Rockville, Md., 1975. 13. Broccoli Cauliflower Tetrazzini, Yummy Vegetables, Barbara Van Itallie, Poughkeepsie, N.Y., 1988. 14. Black and White Brownies, Fast and Fabulous Desserts and Treats, Penelope Weiss, Pleasant Grove, Utah, 1992. In some cases, these historic slices of culinary life spread across the country like honey on a warm biscuit. Tunnel of Fudge Cake, for example, was so popular when it was introduced in 1966 that it ignited coast-to-coast interest in the little-known Bundt cake pan. Suddenly every household had to have a ring-shaped, fluted baking pan. In the 1980s, Pillsbury devastated cooks when the company discontinued boxed frostings, an ingredient critical to the success of the much-loved Tunnel of Fudge. The Pillsbury test kitchen had to come up with a modern version of the recipe to satisfy America's appetite for the chocolate cake. The hall of fame serves to not only single out widely popular recipes at the Pillsbury Bake-Off, but to recognize those dishes that become part of the American cookbook without a trophy or cash award attached. Probably the most amazing oversight by a panel of Bake-Off judges came in 1957. Freda Smith's Peanut Blossoms did not win a nod of any sort that year. But the recipe became one of the most shared. In fact, it's hard to attend a cookie exchange without finding a platter of round peanut butter cookies dotted with chocolate Hershey's Kisses. Since the first Pillsbury Bake-Off in 1949, the contest entries have always showcased the changing styles of American cookery.