Category Archives: Industry News

A Month for Sandwiches, Family Fun and Peaches!

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August puts the “wrap” on summer and the soft-opening of fall. Is that why someone deemed it National Sandwich Month?  People are still planning summer Family Fun at the same time they’re back-to-school shopping!  In honor of both summer and fall, the sandwiches could be the ice cream variety or the lunch-box specials kids can look forward to in school.

montaguFor one of the most popular meal delivery systems in America, let’s take a minute for sandwich history. “The bread-enclosed convenience food known as the “sandwich” is attributed to John Montagu, fourth Earl of Sandwich (1718-1792), a British statesman and notorious profligate and gambler, who is said to be the inventor of this type of food so that he would not have to leave his gaming table to take supper.”

Source, World Wide Web, 7/1/17 Foodtimeline.org

The best sandwiches begin with great bread. There are sandwich breads for everyone’s taste, including Gluten-Free Paleo! There’s the basics– Whole Wheat and White Buns and gourmet Asiago Herb Hoagies or choose from the winning bakers at nationalfestivalofbreads.com.

Get Peachy

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lazy_daisyPeaches are the perfect fruit to celebrate for a month.  It seems like there’s a new peach variety coming into our local market every couple weeks. Peaches are the longest running fruit of summer, taking us from June to Labor Day! Check out these remarkable peach recipes from HBA’s members:

 

 

 

By the 2nd week of August, peaches give the nod to Apple Week. Try recipes to enjoy for breakfast like the Apple Cinnamon Rolls or wrap a slice of Spiced Apple Bundt Cake to make the trek back-to-school a little sweeter for your kids.

Bake for Service Learning: Host a Home Room Parent Party,

complete with Baking Crafts and Activities to build relationships AND benefit the classroom.

  1. Bake Vanilla or Chocolate cupcakes and frost with plain icing.
  2. Create designer Rainbow Sugars for signature cupcake décor.
  3. Get stepping. Showcase and sell the cupcakes via a Cake Walk.
  4. Ask the teacher what she’s needing for the classroom and contribute cake walk funds.
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National Festival of Breads Was A Smashing Success!

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Ronna Farley of Rockville, Maryland, is the grand prize winner in the 2017 National Festival of Breads baking competition, sponsored by King Arthur Flour, Red Star Yeast and the Kansas Wheat Commission.

DIYWWWafflesSummer may not be everyone’s favorite season to bake. Statistics say a lot less flour is sold in the hot months.  But personally, I know thousands who never miss a baking beat in the heat. They’re the passionate, the competitive, the DIY fresh-is-best bakers and teachers of children, grand children and teens.

A few thousand of these summer bakers gathered at The National Festival of Breads June 17 in Manhattan, KS, our nation’s only amateurs-only bread-baking competition sponsored by King Arthur Flour, Red Star Yeast and the Kansas Wheat Commission. There they observed eight finalists bake to win.

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Ronna Farley of Rockville, Maryland, took the grand prize with her whole grain Seeded Corn and Onion Bubble Loaf.

You’ll love the creativity of these home bakers in the hall-of-fame archives from all five National Festivals

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Equally avid were the hundreds seated at the baking demos and stopping by our exhibit. Teachers were gathering baking science, math and literacy connections for their agriculture, English, speech, early childhood, culinary, elementary, middle school, family and consumer sciences, foods and nutrition classrooms.   Add the volunteer leaders teaching grand children, 4-H, youth library programs and afterschool groups and we should all re-double our efforts to share the wealth baking provides. Thanks is always due to those who teach.

Baking is the perfect way to keep children learning throughout the summer.  Explore yeast leavening science and learn the difference between baking powder and baking soda! Choose from history and cultural recipes.

Assign baking A-Z exploration in our Baking Glossary. Connect with baking help plus tips and techniques from our member’s test kitchen pros.

Catch the passion to go from virtual to actual and get the flour, butter, and leavening in the bowl!  You can “bake for good,” bake while you camp, take the baking math challenge of measuring and mixing to savor summer success.

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National Festival of Breads Winner Announced

Ronna Farley NFOB 2017 winner

MANHATTAN, Kan. (June 17, 2017) – Ronna Farley of Rockville, Maryland, is the grand prize winner in the 2017 National Festival of Breads baking competition, sponsored by King Arthur Flour, Red Star Yeast and the Kansas Wheat Commission.

Judges selected Farley’s Seeded Corn and Onion Bubble Loaf from among eight finalist recipes baked at the public competition on June 17 in Manhattan. The National Festival of Breads is the nation’s only amateur bread-baking competition.

Farley’s Seeded Corn and Onion Bubble Loaf was entered in the competition’s “Whole Grain Breads” category.

This was Farley’s second time in the National Festival of Breads as a top eight finalist. Along with her champion recipe, Seeded Corn and Onion Bubble Loaf, she also received an honorable mention in the rolls category for her recipe, Sharp Cheddar Bay Knots.

As the 2017 National Festival of Breads champion, Farley received $2,000 cash, plus a trip to attend a baking class of her choice at the King Arthur Flour Baking Education Center in Norwich, Vermont. In addition, she will receive a supply (120 envelopes) of Red Star Yeast.

Judges for the event were Betty Kandt, retired FACS teacher, Manhattan, Kansas; Jennifer Latzke, associate editor, High Plains Journal, Dodge City, Kansas; Dr. Jeff Hertzberg, cookbook author and physician, Minneapolis, Minnesota; Jenn Wisdom, HyVee bakery manager, Manhattan, Kansas; Aaron Clanton, American Institute of Baking, Manhattan, Kansas; Torie Cox, food stylist, Time, Inc., Birmingham, Alabama; and Mike Dandrea, USA Pan, Pittsburgh, Pennsylvania.

The champion recipe and all eight finalists’ recipes are available at http://nationalfestivalofbreads.com.

In addition to the competition, the National Festival of Breads featured educational baking demonstrations, children’s activities, bread tasting and more. This was the fifth biennial event, and “BBQ Like A Pro” demonstrations and sampling were held in conjunction with the baking contest. The more than 3,000 attendees brought nonperishable food items as admission to the National Festival of Breads, which were donated to the Flint Hills Breadbasket, a community food network in Manhattan to help alleviate hunger and poverty.

The finalists for each category and special award winners included:

Time-Saving & Simple Breads Category: Mexican Street Corn Skillet Bread, Michele Kusma, Columbus, Ohio; and Southwest Focaccia, Jane Fry, Elk Falls, Kansas.

Holiday Breads Category: Toasted Cardamom Nordic Crown, Patrice Hurd, Bemidji, Minnesota; and Orange-Spice Anadama Wreath with Walnuts and Dates, Kellie White, Valley Park, Missouri.

Roll Category: Orange Marmalade Breakfast Crescents, Pam Correll, Brockport, Pennsylvania; and Turmeric-Rosemary & Sweet Potato Rosettes, Tiffany Aaron, Quitman, Arkansas.

Whole Grain Breads Category: Seeded Corn and Onion Bubble Loaf, Ronna Farley, Rockville, Maryland ; and Butternut Romesco Braid, Shauna Havey, Roy, Utah.

Additional information about the 2017 National Festival of Breads, including the finalists’ recipes and a complete list of sponsors, is available at NationalFestivalofBreads.com.

King Arthur Flour is not only the nation’s oldest flour company, it is the single largest educator of home bakers in the world. Founded in 1790 and employee-owned since 1996, the company conducts free baking classes nationwide for both adults and children, and offers a wide variety of hands-on baking classes at its Baking Education Center in Vermont. King Arthur Flour’s fundamental mission is to be an education and product resource for, and inspiration to, bakers worldwide. More information is available at kingarthurflour.com.

For more than a century, home bakers have trusted the high quality and consistent performance of Red Star®, SAF® and bakipan® Yeast, made by Lesaffre, the world leader in yeast technology. Their mission is to take the fear out of baking with yeast. More information is available at redstaryeast.com.

The Kansas Wheat Commission is a farmer-funded and governed promotion organization working to secure the future of Kansas wheat globally and domestically through research, promotion, marketing and education. Kansas wheat farmers support the Kansas Wheat Commission with a voluntary two cent assessment on each bushel of wheat produced in Kansas. For more information, log onto kansaswheat.org.

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February Is Bake for Family Fun Month

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Hands-on Fun! Families measure, mix and bake together. A special family memory is created! The Home Baking Association (HBA) has designated February as “Bake for Family Fun Month” and encourages families to spend time together in the kitchen.

Winter is the perfect time to warm up the kitchen and bake together as a family. Baking is an inexpensive family activity that provides delicious rewards says Charlene Patton, Home Baking Association Executive Director. Benefits of baking include opportunities to use math, literacy, history, social studies, science and art. She suggests families visit HomeBaking.org to find recipes, family baking activities and resources to help families bake with children of all ages.

HBA features a weekly theme to help families plan recipes and activities throughout the month starting with Week One Let’s Get Started Baking”. Other upcoming themes include Baking for My Valentine”, Baking History and Traditionsand Baking for Others”.

Patton suggests allowing extra time when baking as a family. Be sure to find a task for each member of the family so everyone is involved in the experience. The Thrill of Skill resource provides a list of age appropriate kitchen jobs beginning at age two. Ten Tips for Baking Success, Safe Kitchen Check List and correct measuring techniques are provided to help families be successful.

Baking together is a great opportunity to teach children kitchen skills and share family traditions. Make a treasured family recipes or create a new tradition. How about Friday Designer Pizza Night? Make the dough, prepare toppings and let everyone make their own “designer” pizza! Or maybe it’s a weekend brunch with pancakes or waffles! Remember to take pictures to share and treasure in years to come.

Three generations baking

Multi-generation family: African American girl (10 years) with mother and grandmother in the kitchen, baking.

bookandbake_pieEasy as Pie is a book and bake lesson for families. Make a press-in, rustic or rolled pie crust and then fill with a delicious apple filling. While the pie is baking read one of the suggested books as a family to learn more about pie. A quiz is included that families are sure to enjoy. Easy as Pie is part of Week 2 Baking for My Valentine!

The Easy as Pie Book and Bake Lesson along with hundreds of ideas are included at HomeBaking.org with links to HBA members providing creative ways to help families have fun in the kitchen! Recipes, activities, experiments, book and bake lessons and videos are all part of this year’s Bake for Family Fun Month event.

The Home Baking Association is a non-profit association with members dedicated to providing resources to encourage families to bake together from toddler to grandparent and enjoy the many benefits of baking.

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For more information about Bake for Family Fun Month, the Home Baking Association, or to schedule an interview, please contact Charlene Patton, Executive Director of the Home Baking Association.

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National Pie Championship

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The 2016 APC National Pie Championships are coming, and now is your chance to enter your perfect recipe! The competition is looking for amateur, professional and independent pie bakers — and most important pie lovers.

Interested bakers or enthusiasts can enter a pie or sign up to be a judge. All are welcome to participate pie making seminars, book signings, an Iron Pie Chef competition, the “World’s Cutest Apron” fashion show and more.

The American Council is the only organization committed to maintaining America’s pie heritage, passing on the tradition of pie-making and promoting America’s love affair with pie.

The APC offers personal, professional and commercial memberships. For more information on the contest and pie, visit piecouncil.org.

Download your entry form here

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We are pleased to announce…

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Welcome to the Home Baking Association family, Kayla Taylor, the winner of the 2015 Educator Award. – – – Mrs. Taylor is a 2008 graduate of Kansas State University with a Bachelors degree in General Human Ecology/FACS Ed. Mrs. Taylor was born and raised in Yates Center. Currently residing just outside of Gridley with her husband Cody, daughter, son and yellow lab Maggie. She and her husband enjoy fishing, traveling and working in their garden.

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Whole Grain Sampling Day is April 1, 2015

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More than 2/3 of the educators we survey tell us they want to bake more whole grain recipes. Both achieving and enjoying the goal to eat “3 or more servings or 48 grams of whole grains daily” becomes easy with so many wonderful whole grain resources found among HBA’s member test kitchens.

Kelly Toup, MS RD from HBA’s newest partner, The Whole Grains Council highlighted these resources from www.wholegrainscouncil.org.

Plan to teach others by celebrating “Whole Grain Sampling Day April 1, 2015.

Whole Grain Sampling Day (WGSD) is an opportunity to have people everywhere saying, “That was great! Where have whole grains been all my life?”

Any activity, no matter how big or how small, can be a part of Whole Grain Sampling Day, so long as it encourages whole grains. The Whole Grains Council offers tons of resources for WGSD, from downloadable brochures and handouts about whole grains, to a Whole Grain Grocery Store Tour Kit, to Whole Grain Trivia Contest Kit, to a database of sample Tweets for WGSD. Looking for ideas?

If you’re interested in joining the movement to promote whole grains this April, get in touch with Kelly Toups, RD (Kelly@oldwayspt.org, or 617-896-4884). Kelly will help you brainstorm ideas, and let you know how the Whole Grains Council can support your nutrition education efforts. We love to hear about fun, new ways to encourage whole grains, so reach out to Kelly to share your whole grain event, whether you’re a teacher, a dietitian, a manufacturer, a chef — or simply an individual planning to do something special!

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