First Place Selection:
Cheryl Z. Doyle and Louann Moos
First Place Selection:
Cheryl Z. Doyle and Louann Moos
Summer vacations are coming with teachers and students both glad AND hopeful. Teachers HOPE their students will USE summer time with their parents, grands, friends and sibs to keep learning. Students are GLAD to have creative learning opportunities. Baking is uniquely suited both. The Home Baking Association offers many resources to assist, but what about teaching children with special needs?
Veteran Family & Consumer Sciences teacher Connie Nieman shares adaptations to build baking skills and confidence when there are special learning needs.
“My students often shared that their Grandma helped them get excited about baking. I wanted to teach my granddaughter even though she has ADHD and some special learning needs. Having worked with many special learning needs, doing this at home with my own grandchild still presented a challenge. Remember: It was well worth the challenges. During my research I learned that baking with special learning needs children is so important. It helps them develop eye-hand coordination, hand strength, boosts listening and sequencing skills, helps math skills, plus organization and planning skills.”
I think you will find this guidance helps:
Example: You may only prepare the dry ingredient mixture in the morning and finish the recipe later. Yeast breads like pizza crust work well—prepare the dough, cover and refrigerate or let it rest. Make the pizza later! Here are tips for postponing baking
One of my favorite recipes is to prepare with my granddaughter is pizza in a bag. Here is the recipe for your convenience.
Another recipe we love because my granddaughter is a chocolate lover…
Here are several interesting articles you can read for more information:
Sharon Davis and Connie Nieman
With the first brave rhubarb and asparagus pushing up in my garden comes the absolute confidence there will be a bounty of brunches. May has its way of making that happen. From May Day to Memorial it’s one great opportunity after another to bake something simple, savory or sumptuous to share with mom, graduates, family, neighbors or veterans.
Simple: Biscuits are perfect, especially at the spur-of-the-moment because there are so many ways to go. Buttermilk, cream, rolled, drop, filled, drizzled, mile-high—all, when fresh baked and golden cannot fail.
An Herbed Cheddar Cheese Biscuit is fabulous with omelets, souffles or frittatas, Don’t hesitate to substitute 1 tablespoon fresh snipped chives for the dill – tis the season. Check out drop biscuit options at this site.
Don’t hesitate to go with old favorites like a cinnamon and raisin biscuit.
Sneak in chopped, drained fruit or toasted nuts in lieu of the raisins based on your company.
Then, prepare a glaze or drizzle to compliment.
How to make a glaze is a skill test kitchen pros are happy to share,
HOT TIME-SAVER TIP: Prepare biscuit dough, cut biscuits and freeze (covered) on a sheet pan. Once frozen, pop individual biscuits into a freezer plastic bag. To bake: Preheat oven to 475°F. Bake frozen biscuits on sheet pan as usual for 8 minutes. Turn off heat and leave in oven about 5 minutes, until golden. Serve with a freshly made Rhubarb-Strawberry jam. There’ll be no need to preserve!
Savory includes pan, oven or grill-roasting fresh asparagus to simply top a
Rosemary Olive Oil bread. Serve with cheeses, shaved meats or deviled eggs and fruit you’re done.
My new savory endeavor may just be a Breakfast Shakshukas,
I think I’ll try prepping the dough and refrigerating it overnight to ease the schedule.
Sumptious sums up all breads shared from the National Festival of Breads competition. These bakers pulled out all their skills and the flavor combinations, beautiful shapes and the aromas cannot be rivaled. With sweet corn season coming soon in the south, tackle a Sweet Corn Blueberry Spiced Swirl Bread or any of the other savory or sweet beauties for your next brunch.
For all the cooks and bakers that have gone before me among family and friends, I doubt even one of them thought about their handiwork being “locally made,” or “earth-friendly.” The carbon-reducing benefits of the “home chef” were tremendous as they put meals on the table from local food stores, gardens, 25 to 50-pound bags of flour, butter, eggs, a little sugar, salt and yeast. Their hands-on approach meant a lot less plastic packaging and food transportation costs were involved per serving. Earth Day was everyday. We can learn from them.
First step: Choose to cook and bake simple foods to meet food needs. The National Child and Adult Care Food Program (CACFP) Association provides their members caring for children and adults “away from home” fresh, healthy, cost-conservative, simple meal plans! Check out this just-launched micro-site www.123mealplanning.com , recipes and more.
Second step: Build food skills, one recipe at a time. Horace said: “He/She who has begun is half done,” so start here!
Third step: Think like a “consumer scientist.” Grab-and-go beverages, meals, and snacks can burn those hard-earned dollars rapidly, mount environmental waste, buzz past any possible family time and defer community get-togethers. Critically think about what you’re doing using the American Association of Family and Consumer Sciences, www.aafcs.org model.
My predecessors cooked three meals plus every day. For our earth, family and communities, why not return “ready-to-eat” foods to the “once-a-week treat” category and “planning to cook or bake” to your daily calendar. Getting Started
What if there were one day when, everywhere you went, there were opportunities to try delicious whole grain foods?
You’d stop into the cafeteria at your workplace, and you’d be oﬀered a taste of quinoa salad. Your teenager would duck into a quick-serve restaurant, and they’d ask, “Would you like that on a whole grain wrap, instead of the usual bun?” In the park downtown, a food company would be passing out granola bars to joggers. At dinner, as you serve whole grain pasta to your family, your fourth-grader would report about the whole grain pizza in her school lunch.
Check out the Oldways Whole Grains Council video below, to get inspired about Whole Grain Sampling Day.
Check out some of these great whole grain recipes from the Home Baking Association:
How Can You Celebrate Whole Grain Sampling Day in Your School/Community?
■ Highlight Existing Whole Grain Menu Items! There’s no need to create new menu items – unless of course you want to. Since you’ve already got delicious whole grain dishes on your menu—feature those!
■ Sample Some New Whole Grain Items Whole Grain Sampling Day is a great time to let kids taste some new whole grain items you may be planning to introduce. Especially for elementary kids: provide whole grain stickers to everyone who tries your new whole grain item.
■ Create Educational Games Take a pointer from other schools, and get creative with nutrition games and races that get kids excited about whole grains. We’ve included examples on the following page. We can also supply you with stickers, posters, handouts and more! Brainstorm with us now.
■ Invite Parents to a Tasting Event Kids will get more whole grains at home if you make sure their parents know about the whole grain foods kids love. Plan a tasting event for them, at morning drop-off time, after school, or in the evening.
Learn more about Whole Grain Baking with this very informative resource from the Home Baking Association.
Katie Brouwer, Roland Story High School, Story City, IA received the 2017 Educator Award. Brouwer was a first year family & consumer sciences educator at Story High School. Brouwer’s winning lesson “The Muffin Man & the Healthy Kids Act” engaged students in problem-based learning to create a Healthy Kids Act approved muffin. Students researched substitutions; analyzed nutrition; and evaluated the product. Brouwer received $1,000. She and her husband attended the October Home Baking Association meeting in New Orleans, LA.
The Home Baking Association annually recognizes baking educators! Anyone providing baking lessons, activities for the classroom, afterschool and community programs should enter the 2018 program. Entry deadline is March 31. The winning entrant will receive $1,000 and a trip for two to the 2018 Home Baking Association meeting September 30-October 2 at the Resort at Squaw Creek, Olympic Valley, California! All entrants will receive teaching resources!
More details at HomeBaking.org!
The simplest baked item made and delivered by you is therapy for all these days. In Kansas this practice became “Bake and Take Day” more than 40 years ago, launched as an opportunity to celebrate relationships with friends and family.
Now a national promotion and celebrated throughout March, the Kansas Wheat Commission is teaming up with the Home
Baking Association to promote Bake and Take Month. “The purpose of Bake and Take Month is to encourage participants to bake a product made from wheat and take it to a neighbor, friend or relative,” said Cindy Falk, nutrition educator of Kansas Wheat and coordinator of Bake and Take Month. “The personal visit to members of your community is as rewarding and important as the baked goods you take.”
We do so much “virtually” these days, it makes this personal touch even more priceless. Five “takes” to tailor your baked item to the recipient include
The virtual distractions are many these days, and I know more than a few parents concerned their children will become “screenagers.” The fear is real, with children, teens and many adults spending as much as 9 hours daily on phones, video games, computers and virtual entertainment.
Getting started may be the toughest part. Why not plug four “kitchen meetings” into your February calendar and let Bake for Family Fun Month’s weekly hot links help you dedicate time and ingredients to a baking tradition in your family.
Build solid baking practices.
Once the masterpieces are rolling out of the oven or off the griddle, DO go virtual! Share what’s actually baking at #HomeBaking or @HomeBaking!
My half-Norwegian mother is smiling at the swirl of interest in “hygge” (pronounced hoo-guh). She was a master at home made simple pleasures that are the roots to kinship and comfort. We could all use a few hygge tools in our kit right now. I think my mom would endorse these five hygge hints to ease the holiday hectic:
#5: Prep a hot beverage mix, then use it. Choose something with warm milk, less caffeine, chocolate and herbs for a little calm. I love hot cocoa mix: Whirl in your food processor until powdery: ½ cup granulated sugar, 1 tablespoon cornstarch, 3 oz. roughly chopped semi-or bittersweet chocolate, ½ cup baking cocoa (Dutched cocoa is a deeper flavor), ¼ teaspoon vanilla or almond extract, and a pinch of salt. Store in an airtight jar and use 3 tablespoons mix per medium mug of heated milk or water. Thank you @smittenkitchen!
Love your coffee too? Unwind with friends with a decaf version of C&H Sugar’s Toffee Coffee.
#4: Employ lavender’s magic. After holding your breath all day working the lists, breathe in one of HBA’s Writer’s Guild pro Nancy Baggett’s Lavender Place recipes Culinary lavender’s comforts range from sweet honey-spice snickerdoodles, to savory herbed popcorn for starters.
#3: Break down prep time…try making dough and freezing ready-to-bake. Just thinking, you might have time to get the dough made…but no time to bake! HBA member test kitchens lead the way on how to freeze cookie, yeast and scone dough to pop in the oven at any time. Try this Freeze and Bake Scones example
#2: Drop, don’t roll. For some of us, rolling out dough of ANY kind is challenging. Go with a drop or “scoopable” version —there are many sweet and savory options! Butternut Softies are a great holiday fruit and nut drop cookie and Drop Biscuits are naturally comfort food.
Even these Top Five cannot guarantee coziness, simple pleasures and kinship when you focus on them alone. Include someone in one of these gifts, and hygge will come quickly to your heart and hearth!