Summer Baking Calendar & Ideas

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July 9—Can you believe National Sugar Cookie Day is on #SweetTreatSaturday!

Start with the pros! At Land O’Lakes, C&H Sugar, Domino Sugar, and Hecker’s Ceresota.

National-Parks-and-Recreation-Month-MCS-770x414Why not celebrate Park and Recreation Month with a picnic!? These Lemon Bars from “Jiffy” Mix will surely brighten up your next picnic

July 14, National Summer Learning Day, reminds us to not snooze and lose reading and measurement math skills! Sounds like baking to me! Check out the latest “Book and Bake

In the Kitchen Blog

Summer has a reputation. Teachers and parents fear students will “snooze and lose” reading and math skills. We’re here to tell you, baking is the answer! Not buying it? Find out more information here

Here are the ABCs to bust the summer snoozers:

A: Baking is “all things wheat harvest”—from Texas to North Dakota! Take a virtual wheat farm and harvest tour with our wheat commission members and the farmers they serve.

Send your “summer school” student to view Sprouting Up: Wheat Foods for Kids  and the Whole Grain Council’s featured whole grain of the Month Wheat 

You can also “meet a wheat farmer” via Find the Farmer at Stone Buhr or Meet our Farmers 

B: Book and bake, Blueberries for Sal to see that “baking works!”  Take it to the next level…enter the county fair!

C: Celebrate National Parks or stay local! It’s Park and Recreation Month!

Prep your dough using Bread in a Bag, pack it on ice and head to your favorite park to grill flat bread or pizza 

or, create your own Jurassic Park!

Who said reading, math and science can’t taste great too?

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Steps to Home Baking Food Safety

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The recent recall of 10 million pounds of home baking flour products is a wake-up call for us to do our part to “groove” essential home, community and classroom baking practices to insure food safety problems are not us. Food safety should ALWAYS be part of food, nutrition and STEM learning objectives.

Steps to home baking food safety include

FIRST: Review “Core Four” food safety practices and download teaching resources

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SECOND: Apply and teach home baking core food safety practices

 CLEAN: Replace kitchen cloths and towels daily; change baking mitts or hot pads after use.

BEFORE BAKING: (do in this order)

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  1. Tie back long hair, remove jewelry
  2. Wash hands with warm water and soap
  3. Wear a clean apron…clothes carry dirt and germs from where you’ve been
  4. Wash counters, assemble ingredients and tools needed for recipe
  5. Re-wash hands before beginning to measure, mix or portion products

AFTER BAKING:

  1. Wipe flour and batter from stand or hand-held mixers, counters
  2. Scrape mixing tools and bowl of excess batter, discard and load dishwasher
  3. Wash hands before packaging baked and cooled products in food-safe packaging

 SEPARATE: Follow storage and use rules for fresh eggs or egg substitutes and all perishable ingredients.

  • Shell eggs in a separate small bowl to avoid shell in batter
  • Separate the bowls and utensils used for eggs or other perishables from dry ingredients and dry measuring tools.
  • Cool baked goods on wire racks placed separately from mixing counter and tools

BAKE/COOK: It’s the facts…unbaked ingredients, dough or batter should not be consumed…Salmonella and E.Coli are NOT a treat…no “licking” spoons, beaters or bowl.

  • Use a toothpick to check center of pancakes, waffles, quick breads, and cakes for raw batter. Brown crust color does not mean the middle is done.
  • For oven-baked products, place food thermometer probe in center of product and pan Internal temperature guide:

Cheesecake – 150°F. (remove from oven—temperature will rise to 160 ° F.)

Meringue pies, quiche and bread pudding – 160 ° F.

Custard pies, flan, crème brulee – 170-175 ° F.

Yeast breads: Soft rolls -190 degrees F.; Crusty bread – 200-210° F.

Cakes, quick breads, scones: 200 to 205 ° F.

(Temps courtesy of Crafty Baking)

  • Mix egg wash and apply just before placing product in a heated oven; discard remaining egg wash.

CHILL: Keep refrigerator at 40 degrees F. or below

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  • Cool products on clean wire cooling racks, not counter tops
  • Refrigerate after two hours at room temperature: Unbaked batter or dough,

pies, cheese-filled breads or baked goods with perishable filling ingredients (eggs, custards, cheese, pizza, meats, casseroles, cream pies and puffs)

 THIRD: Download the newly revised Home Baking Food Safety 101 Fact Sheet

 

 

 

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Educator Award Winner Announced

Delaine Stendahl, a Family and Consumer Sciences Teacher from Whitehall, Wisconsin has won the 2016 Home Baking Association Educator Award contest with her entry The Power of Eggs.

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Each year the HBA has recognized outstanding educators with innovative programs for teaching kids of all ages to bake in communities and classrooms throughout the nation.  Family and consumer science educators and youth leaders for 4-H, Boys and Girls Clubs, Camp Fire USA and other after-school or community programs are encouraged to share their successful baking programs.

Charlene Patton, Executive Director Home Baking Association, says the association believes baking plays an important role in the development of healthy children that are socially and academically well-rounded.  Baking provides an opportunity to share family time and a joy of baking for others while learning life skills.

Math, science experiences, comparison shopping, examining the reaction of baking ingredients are all aspects of the baking process.

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Let’s Get Moving In the Kitchen

May is the perfect month to turn pinning into doing. Celebrating good times is happening weekly if not daily and calls for a wide variety of personal touches.

Make your first touch small. Whether it’s a school party or a family event, make the treats1950’s-sized or mini-bites when compared to today’s portions.

Make the second touch “serve safe” as you cut and serve treats to friends, family, or the public. Take a refresher course at our favorite site

Don’t forget Mother’s Day is this Sunday!

If it’s Moms you’re celebrating, Chocolate Waffles come to mind!

Get Dad in the game baking muffins, or grilling BLT Pizza 

Don’t forget the selfies of cleaning up the kitchen!

Hosting, serving and celebrating are all teachable moments for making people welcome and appreciated. Use this great graphic to help young and old remember the basics:

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 Let your final touch be Memorial Day. First interview staff or residents at senior care centers about their favorite baked item. Bake it and return to make a living memory with our often forgotten elders, so many of whom are veterans.

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Week of the Young Child

April delivers a bouquet of “bake-for-good” connections for everybody.  Begin young!  The Week of the Young Child(WOYC). April 10-16, shares the week with National Volunteers Week.  Why not “pay it forward” by sharing your kitchen skills with our youngest citizens? Begin by refreshing your knowledge of what young children can do in the kitchen and plan to post your activity with WOYC onFacebook or Tweet #woyc16.

Three ideas that connect all week with WOYC include:

  1. Bake on with young learners on Taco Tuesday, measuring, mixing and baking DIY tortillas.
  2. Artsy Thursday, withsimple bread-in-a-bag dough preparation lets you prep, shape and bake
    No oven!?  Go with a Play Clay!
  3. Family Friday might be breakfast, lunch or dinner!The Family Dinner Project guides all three.

Families will love making your own Hot Pockets, something to be eaten any time of day

Find much more for young and older to do in HBA’s Baking with Friends

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Whole Grain Sampling Day

wgsd_fbbanner_0What if there were one day when, everywhere you went, there were opportunities to try delicious whole grain foods?

You’d stop into the cafeteria at your workplace, and you’d be offered a taste of quinoa salad. Your teenager would duck into a quick-serve restaurant, and they’d ask, “Would you like that on a whole grain wrap, instead of the usual bun?” In the park downtown, a food company would be passing out granola bars to joggers. At dinner, as you serve whole grain pasta to your family, your fourth-grader would report about the whole grain pizza in her school lunch.

That’s what happens every year on the last Wednesday in March, when the Whole Grains Council holds its annual Whole Grain Sampling Day.  Our goal is to have people everywhere saying, “That was great! Where have you been all my life?”

According to a 2014 survey by the International Food Information Council, 72% of consumers are seeking more whole grains. Whole Grains also feature strongly in the National Restaurant Association’s 2016 Culinary Forecast. This year, give customers what they’re looking for by celebrating Whole Grain Sampling Day!

More information here

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Educator Award-Winning Lesson Plans

Cookie Capers, middle and high school winning lesson from Marla Prusa, Family and Consumer Sciences Educator, Nebraska

Middle School Lesson Plan
High School Lesson Plan

Bakeworks Preschool Lesson

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