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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.
Why 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?
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
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)
AFTER BAKING:
SEPARATE: Follow storage and use rules for fresh eggs or egg substitutes and all perishable ingredients.
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.
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)
CHILL: Keep refrigerator at 40 degrees F. or below
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
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.
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.
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:
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
Have you made plans to “Dine In” on December 3rd, in honor of Family and Consumer Sciences Day and their work to promote and sustain healthy families. Invite someone special to your house for a home cooked meal! Sign up to help meet the official goal of 200,000 home-prepared shared meals.
Here’s a great recipe you can prepare, compliments of Fleischmann’s Yeast! The whole family will enjoy this taco casserole.
Taco Dinner
Ingredients:
Directions:
Brown ground beef in a large skillet until cooked through; drain. Prepare taco meat according to taco seasoning mix directions. Set aside.
Combine 1 cup flour, undissolved yeast, sugar, baking soda and salt in a large bowl. Heat milk, water and butter to very warm (120° to 130°F). Pour into flour mixture; add eggs. Beat for 30 seconds with electric mixer to combine. Increase speed to high and beat for 3 minutes.
Stir in remaining 3/4 cup flour to make a stiff batter. Stir in cheese, bell pepper and green onion. Spoon half the batter into a greased 8 x 8-inch pan; top with taco meat. Dollop remaining batter over the taco meat. Cover with plastic wrap that has been sprayed with cooking spray and let rise in a warm, draft free place 40 minutes or until doubled.
Top with tortilla chips. Bake in preheated 375°F oven for 30 to 35 minutes or until golden brown. Serve hot and top with salsa, guacamole and/or sour cream, if desired.
Make a date to “Dine In” with a friend, your family or someone who could use a shared meal Thursday, Dec. 3, 2015. “Dine In” Day celebrates Family and Consumer Sciences Day and their work to promote and sustain healthy families.
Sign up to help meet the goal of 200,000 home-prepared shared meals. You’ll join with us plus 20,000 FCS professionals, 400,000 secondary and undergraduate students, and 100 colleges/departments at higher education institutions who teach daily the many benefits of home prepared and shared meals.
Research supports spreading the word about home-prepared meals.
“…children who take part in family meals are less likely to be overweight, eat more healthy foods, have less delinquency, greater academic achievement, improved psychological well-being, and positive family interactions.” view source
Join us in preparing a simple, nutritious meal at home by checking out these resources here
Need more resources? Go to The Family Dinner Project resources
or No Kid Hungry.
Tweet your dining fun at #healthyfamselfie or #fcsday.