Just in time for back-to-school excitement!
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September is National Breakfast Month!   

The Home Baking Association provides resources and recipes to start each day with a great breakfast! Quick breads are a perfect choice and an opportunity to teach about chemical leavening and quick mixing techniques! Be sure to check-out the special resources provided this month! 

Pumpkin Pancakes!

Did you know the first recipe for a pancake appeared in an English cookbook back in the fifteenth century? This recipe and teaching aid for pancakes is available in English or Spanish translation.  This is also a great “book and bake” activity. 

English or Spanish Pumpkin Pancakes

Pumpkin Power Book and Bake Activity 

Excerpt from Baking with Friends cookbook


Sweetheart Biscuits

This small flaky quick bread is a great recipe for beginning bakers. Only four basic ingredients!  Students will learn about self-rising flour and kneading!

Apricot Streusel Muffins

Intermediate bakers will learn why they use the two bowl mixing method to make these delicious muffins! Mixing quickly and with as few stirs as possible to prevent gluten formation!

Apricot Streusel Muffins
Resource: A Baker’s Dozen Labs: Lab 4 Creating Lift: Chemical Leavening 
Provided by HBA Member Sokol and Company

Baking Builds STE(A)M
Science, engineering, math, art and baking

Includes current research, education standards and classroom career and community connections for family and consumer sciences educators.

Download Baking Builds STE(A)M pdf

Home Baking Association resource prepared by
Sharon Davis, FCS Education

Types of Flour

How can so many different types of flour come from just this one grain of wheat? Here is an easy-reference guide for home bakers!

Provided by HBA Member South Dakota Wheat Commission and Home Baking Association Partner Wheat Foods Council
Reproduce this form for students to evaluate baked products.

From: Resource: A Baker’s Dozen Labs 

Kitchen Science Experiment

Kitchen Leavening Science with Waffles
Explore history through food with these recipes, comparing waffles as they are made with different forms of leavening.

Home Baking Association resource 

While we’re working our way back to school and routines to “stay well and do our best work,” an August 2015, Public Health Nutrition article, “How We Eat What We Eat: Identifying meal routines and practices most strongly associated with healthy and unhealthy dietary factors among young adults,” is worth sharing. 

University of MN researchers identified “meal routines and practices worth investing in as home food preparation (including vegetables) and meal regularity (routine breakfast and evening meal consumption).  

(Reference: Authors Melissa N Laska, Mary O Hearst, Katherine Lust, Leslie A Lytle and Mary Story. 2015. (Title above). Public Health Nutrition, 18; pp 2135-2145.)
Home food preparation doesn’t need to be fancy or frustrating, just intentional.  Check out great suggestions at test kitchens who put it together such as Land O'Lakes or  or the HBA’s Plan, Prepare, Share mealtime resource directory found here.  Harvard University’s site, The Family Dinner Project offers multiple ways to boost the family meal time draw if you’re out of practice.
Breakfast ideas are a specialty of HBA’s members. Pick from a long list of expert options provided online.
Often those wholegrain, fruit and veggie enhanced baked items stow well in school or work lunches. Immediate favs to add milk, yogurt or cheese, fruit and go include 
  1. Whole Wheat Oatmeal Jam Bars (Smart Snack) 
  2. Make a lot of Whole Grain Waffles and freeze to toast, spread with favorite nut butter and go! 
  3. Fruity Soft Pretzels, and Chocolate Cinnamon Crisp Elephant Ears
 Home prepared foods and regular mealtimes—morning and evening.  They add up to just the Protective Factors we’re hoping for with both children and adults.  One-day at a time, build those skills!  

Whole grains give kids B vitamins, minerals, and fiber to help them feel full longer so they stay alert to concentrate at school. 

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



Check out these resources from HBA! click here

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