Category Archives: Home Baking Association

Win $1000 with Baking Lesson

educator_award

March 2017 – Calling all baking educators! Classroom educators, community organization and afterschool program leaders are encouraged to enter. Submit a baking activity or lesson by March 31 to be eligible to win the $1,000 award and a trip for two to New Orleans!

The Home Baking Association (HBA) recognizes an educator annually. The non-profit association seeks to reward educators who have implemented outstanding programs that teach children to bake and share baking in their communities.

Family and consumer sciences (FCS) educators and youth organization leaders for FCCLA (Family Career Community Leaders of America), 4-H, Boys and Girls Clubs, Camp Fire USA and other after-school or community programs are encouraged to share successful community baking programs. Youth who have developed baking programs that teach other youth to bake are also invited to enter.

The outstanding educator selected will receive $1,000 and a trip to the HBA Annual Meeting to present the winning project. All entrants will receive a complimentary teaching resource.

Visit HomeBaking.org for ideas, teaching resources and previous award winning lessons. Congratulations to the 2016 Educator Award Winner, Delaine Stendahl, family and consumer sciences teacher, Whitehall, WI. Stendahl won the award with her entry The Power of Eggs.

For Information on the 2017 Educator Award Program visit HomeBaking.org. Entries must be received by March 31, 2017.

For more information, contact:

Charlene Patton HBA Executive Director: 785.478.3283, Email: hbapatton@aol.com

 

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Baking for Others

Week 4: Bake for Family Fun Month

Baking for others can “lend a humane hand” in multiple ways. Three top-of-mind baking action options include

  1. Plan a baking fund-raiser or sale for a local need.

Visit Bake Sale Central and Bake for No Kid Hungry for great guidance.

Stop_Hunger_Now_Logo

Partner with “baking the world a better place” and Stop Hunger NOW, another great home baking association member action.

  1. Bake and Take: Whether baked from a mix or from scratch, it’s the act that counts! Remembering those who are often overlooked can happen ANY day, but start today.

When baking for those with special dietary needs,

DYK there’s a special Bake and Take Month and Day? Join others in March

  1. Teach others to bake, then share.

Bake for Good offers direction, curriculum, and expertise.

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Learn about their options, including self-directed resources.

  • You’ll love the Everyday Whole- Grain Bread step-by-step recipe.

Portable Kitchens is a way to share the wealth of your food skills. Teach baking and cooking activities in classrooms and out-of-school programs without kitchens. Resources includes

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Baking for My Valentine!

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This week we celebrate week two of Bake for Family Fun Month with “Baking for My Valentine” themed recipes and activities. People have long baked for the simple reason they want to do something special for those they love, and we’ve got them covered! Here are three great ideas to make your Valentine’s Day celebrations spectacular.

Idea 1: Visit Bake for Family Fun Valentine baking ideas at the Home Baking Association website for hundreds of ideas! Seriously, it’s Valentine’s Day Central with plenty to share.

Idea 2: Find baking tips and How-to-Bake videos
and more

Idea 3: Make a plan to mix and fix for someone special.

Only time to measure, not bake? Prep a DIY Cookie Mix in a Jar

cookieinajar

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Week One: Bake for Family Fun Month

Week 1: Let’s Get Started Baking

If you don’t bake, or teach baking, why get started?

Today my top three reasons to step into the kitchen and bake with family or children in our world include words-to-the-wise from child development professionals.

Baking builds STEAM at home You can model experimentation and apply science, tech, engineering, art, math PLUS culture, history and literacy, by baking.

Step 1: Science and math both require accurate measuring skills! Check this out!

Step 2: Conduct a measuring experiment at home, some additional kitchen science about yeast.
51whbyegzdl “Can-Do Kids”: Author Richard Rende, child development psychologist, explains, “Getting in the kitchen together contributes to raising confident, successful team-players. When children help create the meal, they get curious; they build cognitive and multi-sensory connections.”

 

Step 1: Post a skills check list for each person to see their skills and techniques grow.

Step 2: Groove your kitchen and baking food safety guidelines.

End picky, less-than-healthy expensive eating. Begin anytime, but especially young…age 2 or 3! Kids who help create what’s served up want to taste it! Stanford U. Professor Maya Adam, MD confirms, “What about adding value to your family’s day-to-day interaction by spending more time in the kitchen and involving the children whenever possible? Some parents are understandably worried, but the health risks of not teaching a kid to cook are far greater than giving them a sharp object!”

Step 1: Choose simple recipes, list ingredients, shop and get started.

Step 2: Everybody cleans up!

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The Power of Eggs

eggs_blogEvery ingredient in baking packs its own unique power.   January is perfect to focus on the simple but powerful egg. Here to help is the 2016 Home Baking Association educator award winner, Delaine Stendahl. Her new lesson, The Power of Eggs, is now available online. In her award-winning lesson, bakers explore how eggs function to:

  1. Leaven, or add air spaces. Long before we had baking soda or powder we relied on beaten whole eggs or whites to add air to batter. Waffles and angel food cakes are perfect examples of beaten egg white foam used to leaven in recipes.
  2. Bind, or hold together ingredients when baked, like cracked wheat and lean beef meatballs, soft cookies, cake or muffins.
  3.  Coagulate and hold the shape and open texture of baked goods, like cream puffs and popovers. Meringue can stand alone when baked as a gluten-free cookie like the Forgotten Cookie (Baking with Friends, HomeBaking.org ) or topping a pie or even as a pie shell. My mother made meringue as a savory egg-in-a-nest entrée.
  4. Emulsify or hold together in suspension two ingredients that don’t like to mix, as liquid and fat in a pudding or a lemon curd .
  5. Provide smooth texture in the pound cake or egg-rich yeast breads, and Portuguese Sweet Bread.
  6. Add color and browning with egg as an ingredient or by using an egg wash brushed on the surface of breads just before baking. View How to Use an Egg Wash. Also, check out our Dough Sculpting 101 lesson–  Learn to egg wash, p. 3
  7. Nourish morning, noon, snacks or night. Eggs, at only 70 calories each, add 13 essential vitamins and minerals such as vitamins B12, D and E, choline, and iron, 6 grams protein, and minimal sodium and sugars.

The Power of Eggs as a baking ingredient is delivered via foods we love. Eggs are great to “use what we have on hand” for family meals, crepes, egg noodles, omelets, frittatas, make-ahead stratas, hard-cooked in sandwiches or tossed salads and for nutritious desserts like early colonial puddings , custards, and flan.

Want to learn more? Check out A Bakers Dozen DVD Lessons for Better Baking or A Bakers Dozen Lab Manual for more about eggs as the super baking ingredient.

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Don’t forget to enter YOUR great baking lesson. You may receive the 2017 Educator Award. Go to HomeBaking.org for more info.

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Smart Snacks

spicecake

Crisp fall days remind me of great after school snacks. We knew the ropes. We could have a piece of fruit, 2 cookies and milk. The fruit and the cookies were small in those days. What came next was equally important: a list of chores – indoors or out. We lounged about a half hour, then it was time to get busy.

“Smart snacking” wasn’t on the radar then, but our snack limits and activities (chores) were–all without a government agency within 200 miles. Today government gets involved because so many children are overweight or obese and snacks make up at least 27% of their daily calories. (Trends in Snacking Among U.S. Children view here)

HBA staff rolled up their sleeves to address the latest snack guidelines for schools along with Kansas State Department of Education’s Team Nutrition. Guidelines for in-school snacks can be found here.

Our goal: Provide bakers at home, in Family & Consumer Sciences classrooms, school clubs and cafeterias A Baker’s Dozen Smart

Snack Baking Recipes!

The Top 5 “smart snack baking” steps we used for developing the recipes include:

  1. Use 51% or more whole grain – whole wheat flour, oatmeal, whole cornmeal, flax meal are whole grains used in the recipes. Every serving is 8g or more whole grain.
    Baking with Whole Wheat Flour
  2. Portion control— we have to lose the “mega-sized” rolls, bread sticks, cookies, cupcakes or bars. A look at the Portion Distortion Interactive quizzes helps tell the story of our American weight gain.
  1. Control sugars with an icing drizzle…no ½-inch frostings.
  2. Reduce saturated fat—cream vegetable oil with butter and used flax meal egg substitute in some recipes. Check out this Kitchen Science handout
  3. Home-baking recipes are often less sodium than commercially baked goods. Using vegetable oil and unsalted butter also reduce sodium.

HBA can’t assign active chores for kids to get them moving, but we can offer A Baker’s Dozen Smart Snack Baking Recipes. The recipes can all be served or sold in school hours and include:

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Breakfast: Oatmeal Fruit Bars; Apple Cinnamon Rolls; Carrot Streusel Coffeecake

Breads: Bread Sticks; Confetti Cornbread (still testing!) and Soft Pretzels

Cakes: Buttermilk Chocolate; Carrot Cupcakes and Spice Snack Cake

Cookies: Cinnamon Crunch; Double Chocolate; Oatmeal; Soft and Chewy Chocolate Chip; Soft Sugar

Dessert: Country Fruit Cobbler

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Celebrate National Breakfast Month

Who knew breakfast would ever be a hard sell? For a gazillion years it was a no-brainer. Humans need breakfast to launch the day. With National Better Breakfast Month off to a good start, here are some top picks for eating breakfast as the anchor of all things healthy, wealthy and wise.

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For those who “just want a few more minutes of sleep,” prep ahead. Mix Crockpot® Apple Cinnamon Steel Cut oats the night before. No half-and-half on hand? Sub ½ cup 2% milk plus 3 teaspoons melted unsalted butter.

Pre-mix the batter like these Overnight waffles (photo above) or the dry ingredients for pancakes.

If you need gluten-free, don’t miss this great recipe! (Good Morning Pancakes)

Pre-bake and freeze and re-heat Quick Granola Breakfast rolls, waffles, or hand-held
hot pocket sandwiches or a cousin called bierocks

Last but not least, fresh-from-the-bread-machine bread with peanut butter, oranges and milk!

If you’re a teacher or student, expand the learning AND breakfast options.   Once a week offer a Breakfast Club with your classroom. Here’s how one middle school did so with a Life Skills class. School Nutrition Association’s SmartBrief Sept. 6, 2016,

Two resources to check out include

If you’re draggin’ long before lunch even when you eat breakfast, something’s not right. There’s breakfast and there’s grabbing an energy beverage, soda, coffee or candy bar. Get in balance with some good guidance like The Wheat Foods Council
Back-to-Breakfast Tool Kit of research-based recipes, blog posts and tweets.

 

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