Tag Archives: baking education

Share the Whole Grain Wealth

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Pantries in the United States are blessed. We have so many types of whole grains and seeds to cook and bake. An excellent new resource includes the ingredient pages with images and descriptions of ancient and specialty wheats, corn, grains and seeds found at PanhandleMilling.com. Baking formulations are also being added by Chef Stephanie Petersen for a plethora of savory and sweet biscuits, tortillas and breads.

The health benefits of making at least half of the grain foods eaten every day “whole grain” are many.  The WholeGrainsCouncil.org offers teaching resources and infographics to illustrate what “whole grain” is and how to recognize whole grain foods using the foods label and with their Whole Grain Stamp.  The many benefits of eating cooked whole grains and baking with whole grain flours, rolled grains or meal are illustrated using their infographic.

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Another helpful guide to define what grains are “ancient,” and what are “pseudo” is Ancient Wheat and Pseudo Grain prepared by the Wheat Foods Council.

 Cooking and baking with whole grains, the flour and meal produced from them can be fun as well as challenging. In baking, if too much non-wheat grain is substituted, results may be disappointing.  Access Baking with Whole Wheat Flour 101,  and make a note:  Almost any recipe that is already great could be baked with a mixture of non-wheat whole grain flours or meal if it is no more the ¼ or 25% of the flour in the recipe.

  • Example: A pancake recipe calls for 2 cups all-purpose or whole wheat flour—you can use 1 ½ cups all-purpose or whole wheat flour plus ½ cup of a multi-grain mixture like cornmeal, flax meal, oatmeal, sorghum, spelt or other flours

The Home Baking Association members include many historic, regional mills. Stone-Buhr Flour buys regionally and mills soft Pacific Northwest Wheat, ideal for flat breads, crackers, Asian noodles and pastries. Bake your own whole grain cracker to celebrate whole grain month.

Bake your grand finale to September by choosing another historic flour to bake whole wheat biscuit whole grain, biscuit and breakfast celebrations.

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Association Recognizes WI Educator

January 26, 2017 – Each year an outstanding baking educator is selected that has conducted an innovative programs that teaches kids to bake. The Home Baking Association (HBA) recognized Delaine Stendahl, Whitehall, WI with the 2016 Educator Award. Stendahl is a family & consumer sciences educator at Whitehall Memorial Schools in Whitehall, WI.

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Her winning lesson The Power of Eggs is used in a Food Science & Nutrition course for students in grades 9-12 and focuses on the use of eggs in baking and the multiple roles eggs play in food preparation. Students learn the scientific role of eggs in recipes. Stendahl will include The Power of Eggs lesson in a week-long culinary workshop she is conducting this summer for family and consumer sciences educators. HBA congratulates Stendahl and encourages educators to use the FREE lesson in classrooms or community program.

HBA is seeking entries for the 2017 award. Who’s eligible to enter? Anyone that teaches baking! Family & consumer sciences educators and leaders of community organizations and after-school programs are encouraged to share baking programs. Youth teaching other youth are also eligible. Entries may be classroom lessons, baking activities or projects that encourage children to bake.

HBA believes baking plays an important role in the development of healthy children. Skills are developed for do-it-yourself baking and as children grow, new skills are added to provide more baking opportunities. HBA is a nonprofit association and annually recognizes educators that implement outstanding, interdisciplinary baking education programs. Thirty-seven corporate and association members provide lessons, activities, test kitchen recipes and other resources.   For more information visit HomeBaking.org. Entry deadline is March 31.

For more information contact:

Charlene Patton, Executive Director, 785.478.3283

hbapatton@aol.com

 

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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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