Nothing says "Thanks" like fresh baked goodness!
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Say "Thanks" with Baking!

January is National Thank You Month. How about writing and baking your thanks? We share some tips for writing thank you notes and recipes that you can give with the note! This year strive to add more whole grains to meals!  Baking can provide whole grains goodness for breakfast, lunch or dinner.   

Don't forget to check our Facebook page where we present daily cookie recipes, and so much more!

The Home Baking Association

Say "Thanks"

What better way to say thank you then provide a thank you note with a special baked treat?  Savory or sweet, we have just the recipes for you!

Morning Glory Muffins
view recipe here
Provided by HBA Member King Arthur Flour

Whole Wheat Rosemary Rolls view recipe here
Provided by HBA Member Hodgson Mill

Whole Wheat Bread
view recipe here
Provided by HBA Member The Uhlmann Company

Whole Wheat Jam Bars
view recipe here
Provided by HBA Member Texas Wheat

Looking for some writing tips on just how to write the perfect "Thank You" note? Check out this link for more information. 


Grains for Every Meal

Breakfast, lunch or dinner….nutritious, delicious, convenient ways to work healthy grains into the daily routine. Download this informative pdf here

Provided by HBA Partner Wheat Foods Council

Baking with 

Whole Wheat Flour 101

Check out this great Whole Wheat Flour resource developed by the Home Baking Association


Baking with Yeast Videos

Check out these helpful videos to make you a ‘star’ baker! Great tutorials for the classroom!

Provided by HBA Member Red Star Yeast

Win $1000.00!

Educator Award Contest

$1,000 will be awarded for a baking activity or lesson for the 2017 Home Baking Association Educator Award contest!  Do you teach baking in a classroom?  Are you a volunteer for a community program? 

Submit a baking lesson and/or baking activity by March 31 to be eligible to win $1,000 and a trip to the 2017 Home Baking Association Annual Meeting.   All entrants will receive a baking resource.  Plan now for the 2017 award program!

For more information, visit our website.

In the Kitchen with Sharon

Every ingredient in baking packs its own unique power.   January is perfect to focus on the simple but powerful egg. Here to help is the 2016 Home Baking Association educator award winner, Delaine Stendahl. Her soon-to-be-released lesson, The Power of Eggs, explores the many ways eggs function in the kitchen.

To read more about this fascinating subject, click here to visit the Home Baking Association blog.

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 Wheat Flour?

Wheat Flour
Flour milled from soft (lower protein) red or white wheat for cakes, pastries, waffles, and other products, or hard white or red wheat for pizza crust, yeast breads, bagels, and some rolls or hearth breads. High-protein durum wheat will be used for flour or semolina for some specialty breads, but is primarily a pasta wheat. Home baking (called “family flour” in the milling industry) wheat flour may be: Unbleached or bleached all-purpose, cake, pastry, whole wheat, stone-ground or graham, ultra-grain and bread flour. 

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
Robert Harper
Hopkinsville Milling Company

Eric Wall
Cereal Food Processors

Second Vice President: 
Sam Garlow
Shawnee Milling Company

Message from the President


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Home Baking Association · 2931 SW Gainsboro Road · Topeka, KS 66614 · USA

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