Summer Baking Ideas worth sharing!
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Take the pie quiz in the Easy as Pie lesson and then share these techniques included for every skill level to make rolled, press-in or rustic pastry!  There’s even an artist’s touch to inspire creativity and step-by-step lessons to make a beautiful lattice top!  Find more information at with test kitchen recipes and techniques for baking success!

"Easy as Pie" Lesson!

What is better than a made from scratch flaky pastry?

This “Book and Bake” lesson is designed for all ages!  Make a traditional Butter Pie Crust or how about a Press-in-Crust with no rolling required for beginning bakers! And there’s more…..with the Country Rustic Pie or the traditional rolled pie crust!  

When was “pie” first used in everyday language? 

Answer:  The word was first used in the year 1362 at the time Vikings were exploring North America!  Take the Pie Quiz with the Pie Factoids for this answer and many more!

This two page lesson provides three techniques for shaping pies or tarts, includes an artist touch for design and recipes for Butter Pie Crust and Rustic Fruit Pie!

Make Perfect Pies and Tarts!

It’s amazing that something as delicious as a well-made pie crust can be created from such humble materials as flour, fat, water, a bit of salt, and a little sugar. The secret is in the proportions, the blending, and the rolling—and, of course, in the freshness and quality of the ingredients.

Read more here

Provided by HBA Member C&H Sugar

Rolling Out Crust

Step by Step Instructions

Read more here!

Provided by HBA Member Land O'Lakes

Berry Tart

(Crostata di Fragole)

A fresh fruit custard tart—use strawberries, blueberries or raspberries—or all three!

Check it out here

Provided by HBA Member Domino Sugar

An Intricate, But Simple

Pie Crust

It looks intricate, but weaving a lattice out of pastry is simple if you follow our steps. Watch our tip video to see how it’s done, and check out how the finished pie should look.

Provided by HBA Member King Arthur Flour

Main Dish Pastry

Use whole wheat pastry flour to create the crust for this main dish pie!

Check out the recipe here

Provided by HBA Partner Wheat Foods Council

In the Kitchen with Sharon

National Sugar Cookie Day was on July 9th, but that doesn't mean you can enjoy the little darlings all month long! Start with the pros at Land O’LakesC&H SugarDomino 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?

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 Pastry Blender?

Pastry Blender: A hand-held U-shaped tool with 5 or 6 sturdy parallel wires used to “cut” cold butter or fat into smaller pieces in a flour mixture without melting or smearing the butter or fat.

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


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