Summer Baking Ideas worth sharing!
View this email in your browser

Summer is here so grab the spoon and mixing bowl and get ready to bake! provides recipes and activities to keep kids busy this summer!  We’ve also include guides for food safety to review before kids start baking!
Home Baking Association members and partners provide a variety of resources to share the many benefits! 

2016 Educator Award Winner!

Each year outstanding baking education programs are recognized by the Home Baking Association.  This award draws national attention to excellent home baking programs and the benefits of baking for family, personal and professional development.

We are happy to name Delaine Stendahl, a Family and Consumer Sciences Teacher from Whitehall, Wisconsin as the 2016 Educator Award winner with her entry The Power of Eggs.

Honorable Mention:

Stephanie Fox
Family and Consumer Sciences Teacher
Fond du Lac, WI
Entry:  Function of Ingredients
Leslie Workman
Extension Food & Nutrition Specialist
Pikeville, KY
Entry:  Beginner’s Breads: A Four Part Series

Delaine Stendahl wins $1,000 and a trip for two to Coeur d’Alene, ID to present her winning program at the Home Baking Association Annual Meeting!  Everyone entering the 2016 program will receive a baking gift pack as a thank you for teaching others to bake from Home Baking Association members! Check out these HBA member resources and test kitchen recipes.

Plan now to enter the 2017 Educator Award Program.  Do you have a baking activity for a classroom, afterschool or community program?  Share your baking lesson or activity and you may win $1,000 and a trip for two to the 2017 Home Baking Association Annual Meeting! 

It's Edible Art!

Dough sculpting is a great summer activity and encourages kids to use their imagination while working with dough.  Dough Sculpting 101 is a FREE new four page resource.  Providing team leaders tips for baking success, a bread dough recipe and shaping instructions for loaves, snail, braid, wreath and a few critters!

Lauren Parks, Bloomington, IL entered “The Tortoise and the Hare” baking activity in the HBA Educator Award program after attending the HBA Baking  Workshop at National 4-H Congress, Atlanta, GA.  Parks won a special Youth Award from HBA!  See more of her winning lesson and how she included art, language, math, sciences and service in her winning entry in this new lesson!

Want more?  Step-by-Step instructions and 30 video demonstrations with an additional 12-page lesson is included on the Dough Sculpting 101 DVD.  Recipes for yeast and cookie dough along with Play Clay for creating turkey, turtle, alligator, bunny, spider, teddy bear & even a wheat sheaf!  Cost:  $25 (1h 53 min DVD) Order here!


Baking and Food Safety

Remember food safety as you bake! 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. Here are some great resources:

Family Dinner Project

Family dinner is important!  The Family Dinner Project champions family dinner as an opportunity for family members to connect with each other through food, fun and conversation about things that matter.  HBA is pleased to provide recipes and resources for family baking as we work with our new partner!

Including kids in making dinner can teach them lessons about food and responsibility that will last a lifetime – and it can also be the most fun part of the dinner. Encourage kids to take part with these tips

Ask your diners to guess the ingredients in a new dish. Throw in an offbeat spice or flavor element into a meal with a dash of cinnamon, a splash of lime juice or a squirt of fish sauce. And don’t be surprised if children are better at this game than the adults, since we lose half of our taste buds by age 20!

Check out this fun game - click here

Check out more games, crafts and activities for ages 2- 100 that will have you laughing all the way to the table! 
Provided by HBA Partner The Family Dinner Project

In the Kitchen with Sharon

Steps to Home Baking Food Safety

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 usFood 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)

  1. Tie back long hair, remove jewelry
  2. Wash hands with warm water and soap
  3. Wear a clean apron…clothes carry dirt and germs from where you’ve been
  4. Wash counters, assemble ingredients and tools needed for recipe
  5. Re-wash hands before beginning to measure, mix or portion products


  1. Wipe flour and batter from stand or hand-held mixers, counters
  2. Scrape mixing tools and bowl of excess batter, discard and load dishwasher
  3. Wash hands before packaging baked and cooled products in food-safe packaging

 SEPARATE: Follow storage and use rules for fresh eggs or egg substitutes and all perishable ingredients.

  • Shell eggs in a separate small bowl to avoid shell in batter
  • Separate the bowls and utensils used for eggs or other perishables from dry ingredients and dry measuring tools.
  • Cool baked goods on wire racks placed separately from mixing counter and tools

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.

  • Use a toothpick to check center of pancakes, waffles, quick breads, and cakes for raw batter. Brown crust color does not mean the middle is done.
  • For oven-baked products, place food thermometer probe in center of product and pan Internal temperature guide:

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)

  • Mix egg wash and apply just before placing product in a heated oven; discard remaining egg wash.

CHILL: Keep refrigerator at 40 degrees F. or below


  • Cool products on clean wire cooling racks, not counter tops
  • Refrigerate after two hours at room temperature: Unbaked batter or dough,

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

Home Baking Association Resources click here

Baking with Friends has received four national awards.  The new Cultured Chef book provides an international flair. A perfect gift idea for any occasion is the Dough Sculpting 101 DVD providing more than 30 shaping techniques. View more educational resources

Baker's Glossary

What is a consumer?

Consumer: A person who buys goods or services for his or her own needs and not for resale.

Visit our online Baking Glossary with more than 350 terms!   

Here are quick-links to some of the resources provided in this newsletter:

Home Baking Association
Executive Officers

First Vice President

Tom Payne
King Arthur Flour

Sam Garlow
Shawnee Milling Company

Second Vice President: 
Eric Wall
Cereal Food Processors

Click Here for More Info

Message from the President


Copyright © 2015, Home Baking Association - All rights reserved

unsubscribe from this list    update subscription preferences