Tag Archives: Home Baking Association

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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Filed under Baking Events & Holidays, Baking Resources, Educator Resources, Recipes, Uncategorized

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 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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June 17: National Festival of Breads

NFOB-breads-card

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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Win $1000 with Baking Lesson

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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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Blueberry Lemon Muffins

blueberries from freezer

These whole-grain muffins are so delicious, kids will never suspect they are loaded with healthy ingredients! Each muffin contains a little over 5 grams of added sugar*, far less than you would get in a commercial variety.

*Added sugar does not include the naturally occurring sugar found in the berries and yogurt.

Ingredients:
1 cup fresh, frozen or canned blueberries, rinsed and drained
1 ¼ cups whole wheat pastry flour
½ cup quick cooking oats
¼ cup sugar
2 teaspoons baking powder
2 eggs
1 cup Greek lemon yogurt
(if using the individual cartons, it will require about 1.5 containers)
¼ cup canola oil

Preparation:
Preheat oven to 375 degrees. Use a non-stick muffin pan or paper muffin liners. (I prefer to use the silicone mini-muffin pans). Mix flour, sugar and baking powder in large mixing bowl. In another bowl, beat eggs and mix in yogurt and vegetable oil. Stir into dry ingredients and mix lightly. Fold in blueberries. Bake 18-20 minutes or until muffin tops are browned. Loosen muffins and serve warm. They also freeze well.

Servings: 12 medium muffins or 24 mini-muffins

Nutrition Facts

Source:
Connie Evers, MS, RDN, CSSD, LD
Author, How to Teach Nutrition to Kids
http://nutritionforkids.com

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March Forth Into Baking!

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I’ve always wondered if March is Nutrition month because EVERYONE needs great nutrition to power Spring Break! Fortunately it’s Flour and Noodle Month, and will power-you-up for the beach, mountains, a road trip or a great family project.

Just thinking …“too many carbs?” ‘Tis the month to get the facts. Grains are a balanced supply of BOTH protein and carbs!

To dig deeper, the research paper, Wheat, Gluten and Health: The Science Behind Gut Health and Food Intolerances offers great insights.

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Before or while you hit the road or skies, take a virtual flour mill tour and get the facts for wheat flour, oats and corn nutrition. Check your geography and see if you’ll be near one of America’s grain mills. èVisit on-line ardentmills.com, farmerdirectfoods.com, graincraft.com,heckersceresota.com , hudsoncream.com, ndmill.com, panhandlemilling.com renwoodmills.com, www.stone-buhr.com sunflourflour.com You might “find-a-farmer” near where you are too using these sites.

For the road, Bake a Smart Snack or a DIY thin wheat cracker,  TIP: Bagels and biscotti pack great for treks and trips!

Don’t let rain or snow spoil your break! Pack a mix or flour for DIY fresh tortillas or a flat bread for the grill or griddle —Making Flat Breads, using the Pita Bread recipe or pizza dough

Making your own Homemade Noodles is a great adventure many adults and kids have never had! Noodles may be whole grain (1/2 whole wheat or spelt flour, ½ enriched flour), and feel free to knead in a couple tablespoons frozen spinach or fresh chopped herbs.

For a perfect finish, wrap or top your tortilla, flat bread or noodles with sauteed vegetables!

Finally, all great Spring Breaks make time for a good food AND a good read! Join the whole country and Read Across America …all month!

Some picks for “foodies” young or old?

Everybody Makes Noodles, by Norah Dooley.

The First Tortilla: A Bilingual Story, by Rudolfo Anaya

Tortillas: A Cultural History, by Paula E. Morton.

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Need Baking GPS? Try   Wheat Flour 101

Baking with Whole Wheat Flour 101, How to Measure

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