Category Archives: Recipes

July National Baking Events

Have you discovered, only much too late, interesting national observances that might be beneficial to your classroom lesson plans and community programs? For example, did you know July is Culinary Arts Month? You don’t have to be in the dark any longer. The Home Baking Association regularly compiles these interesting events and celebrations for your convenience. Download our Quarter 3 PDF here!

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JULY EVENTS

1. Gingersnap Day

4: Independence Day

5: Graham Cracker Day

Apple Turnover Day

9: Sugar Cookie Day

11: Blueberry Muffin Day

12: Pecan Pie Day

15: Tapioca Pudding Day

16: Corn Fritters Day

Ice Cream Day

17: Peach Ice Cream Day

20: Lollipop Day

23: Vanilla Ice Cream Day

25: Hot Fudge Sundae Day

26: Bagelfest Day

More Bagels!

30: Cheesecake Day

31: Raspberry Cake Day

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Summer Bakers Going Strong

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July 2017 Summer is no time to stop baking! It’s the perfect month to celebrate Culinary Arts Month and polish baking creativity and skills by preparing for local, county and state fair competitions.

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Gain the competitive edge.

1. Start with tested recipes from HBA Test Kitchens.
2. Meet HBA members who sponsor fair baking awards. www.chsugar.com; www.dominosugar.com; www.kswheat.com; www.okwheat.org
3. Sculpt specialty rolls, braids and centerpiece entries

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Need help? Talk to a baker–
call OR log on

 

Need some Grilling Month goals? Add grilled pizza or flatbread to your skill set!

 Ice Cream Month could scoop a new recipe every day.  Kids and grandparents will love Chocolate Pudding Popsicles for starters!

 July Belongs to Blueberries Month bakers will love Blueberry Banana Bread and Blueberry Bread Pudding. Add a blueberry search at www.landolakes.com and you’ll find too many options to count. I’ll start with a blueberry flan!  Kids can Book and Bake with Blueberries for Sal!

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Russian Piroshki

Let Picnic Month begin with something new! Pack Focaccia Picnic Sandwiches or an ethnic hand-held meat pies, Russian Piroshkis or Bierocks.

Try a new method and dry griddle bake Soft Wrap Bread. Boiling water is mixed with the flour, “cooking” the starch and resulting in a soft, pliable product to cradle what comes off the grill.

Check out the latest summer Food Safety Guidelines.

Bake for Service Learning:  Early starts on cooking and baking skills matter! With summer learning a priority, baking is “STEAM” education. Bake with friends, sibs, and when you baby-sit to teach children baking basics.

Find starter resources (English and Spanish)

Ten Tips for Baking Success with Kids

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Age-appropriate Thrill of Skill

 

Food Skill Check List

Portable Kitchen videos/recipes

If you’d like to learn more about baking events and celebrations this quarter (July, August, September) download this handy calendar pdf

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Butter Crust Potato Bread (free ebook download)

screenshot_05This bread is extra tender and soft on the inside with a delightful butter-brushed crust that bakes to a beautiful golden brown. Use it for sandwiches, toast or to dip into your favorite soup!

You will find this recipe on page 18 of the Red Star Yeast “Bake Up A Smile” ebook. Click here to download your free copy!

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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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June 17: National Festival of Breads

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Do you love to bake, or just love bread in general? Would you like to hone your baking and barbecue skills? Looking for a fun activity for the kids on a summer Saturday? Then the National Festival of Breads is just the event for you.

This fun, family-friendly festival will be held on Saturday, June 17, 2017, at the Hilton Garden Inn, 410 South 3rd Street, Manhattan, Kansas. Additional events will be held across the blocked-off street at the Blue Earth Plaza.
Admission is free with the donation of a canned or nonperishable food item. These donations will be given to the Flint Hills Breadbasket.
To start the day off, there is an Enrich Your Life 5K at 7:30 a.m., and at 8:15 a.m.the 1 mile fun run begins. The Festival opens to the public at 8:30 a.m., and bread-baking contestants will begin preparing their winning bread recipes. The eight finalists for National Festival of Breads were chosen from entries that came from all across the United States.
Baking demonstrations will be going on throughout the day, beginning at 8:30 a.m.Torie Cox, food stylist with Time Inc., will demonstrate her “Cinnamon Swirl Brioche Loaf” all done by hand! Cookbook author and physician Jeff Hertzberg will present his “The New Artisan Bread In Five Minutes a Day: Mixing dough for refrigerator storage and basic loaf shaping” at 9:30 a.m. Hertzberg will show us how to mix basic doughs and shaping techniques. At 10:30 a.m., Paula Gray, Manager for Bake for Goods Kids Program, will demonstrate her “Bake for Good: Get Rolling with King Arthur Flour!” She will also show us some basic yeast dough tips and how to shape dinner rolls. Jeff Hertzberg will give a second presentation at 12:30 p.m., titled “Artisan Pizza and Flatbread In Five Minutes a Day: Pizza and flatbreads, the fastest breads In the world.” He will demonstrate the versatility of the flatbread. At 1:30 p.m., Sharon Davis, Family & Consumer Sciences educator with the Home Baking Association, will demonstrate her “Be a Smart Snack Baker!” She will teach us how to be healthy smart snackers.
From bread to barbecue, the Festival has it all. In the barbecue tent, Rod Gray of Pellet Envy, will demonstrate how he cooks his delicious barbecue that he pours his heart and soul into. He will give three presentations, at 10:00 a.m., noon and 2:00 p.m.
In between barbecue demonstrations, the Festival boasts live music from the Past Blasters.
Other events that the Festival of Breads has to offer are wheat weaving demonstrations, bread samples, trade show of vendors, Mr. and Mrs. Slice, a kids area that will have hands-on pancake making, and demonstrations from the Backyard Kitchen.
The Festival wraps up at 3:00 p.m., when the finalists deliver their winning breads to the judges. An announcement of the National Festival of Breads Champion will be made later in the evening via the website, nationalfestivalofbreads.com and Facebook pages (@nationalfestivalofbreads).
So come on out and join us at the Hilton Garden Inn, 410 South 3rd Street, Manhattan, Kansas for fresh bread, barbecue, demonstrations, live music and much much more! We hope to see you at the National Festival of Breads. We’re positive you’ll love it.

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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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Top 10 List of “do-ables”

This year has dealt a tough hand on our pre-Holiday gift preparations. No doubt I’m not the only one pinched for time. With under 10 days until Christmas Day, I’m hoping friends and family will grant us the gift of the 12 days of Christmas!

My Top 10 list of “do-ables” includes:

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10: Order NOW gift bags and tags—large, medium and small. Stock up on cute jars for mixes and Sugar Scrubs.

9: Toast a boatload of nuts and seeds for maximum flavor in all things baked.

8: Bake biscotti in large quantities. Double Chocolate Pecan will be the flavor-of-2016 for all my hot beverage seeking friends and family.

7: Homemade Caramel Corn ‘n Nuts will be perfect to gift with a good book or movie. I’ll make two batches.

6: Choose from a wide array of options and prepare Sugar Scrub for those who apply their sugar rather than savoring it.

5: Friends living by their onesy love to savor the season. Prepare jars of DIY muffin-mix. Include a six-cup muffin tin and attach the stir-in options.

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4: Prepare homemade fruit syrups  AND vast quantities of homemade Pancake or Waffle Mix to divide among friends with children. Don’t be afraid to make the mix with half whole wheat flour!

3: These Make-It-Yours cookie options will delight. Draft a grocery list to have the options at-the-ready.

2: Gift fresh-baked Cheddar Casserole Bread. Add a mini-tub of homemade Southwest Butter

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1: While working on gifts 2 to 10, get your bread machine in gear– you’ll be ready when guests arrive with Fruit of the Vine Rosemary Olive Snack Bread.

More tips and recipes from Red Star Yeast

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