Gardens and Baking Unite!

The soil is turned and warming up for planting. Those soft spring rains may bring tulips and daffodils, but it shouldn’t surprise you our thoughts turn to what we can BAKE with all that’s sprouting— both in the garden and the store.  The top three coming to mind include


Wrap fresh grilled or roasted asparagus along with other delicious options in a Fresh Flat Bread, you can even grill the flat bread!

View more, Portable Kitchen video Making Flatbreads


As the spinach sprouts, it’s Quiche I’m thinking of—the easier the better. The “miracle crust” that sorts itself out while baking — (the crust ingredients are mixed then combined with the egg, spinach and cheese mixture)–gifts us all with more Spring time for gardening, biking or just a fresh air walk. Try this miraculous quiche!


Even though I’m just planting them, not harvesting yet! HBA will be learning and sharing whole grain rich baking with the Child and Adult Care Food Program April 22-25. Among the great recipes we’ll share are these irresistible Veggie Waffles with hints of carrot cake and zucchini bread!

Let The Family Dinner Project plant a great reminder to us all to make time to share conversation over a daily meal. “Family meals can plant seeds of their own: seeds of good health—physically, emotionally, socially and academically when you sit down with your family.”

Planting the Seeds of Good Health at the Dinner Table

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How to Make All Natural Homemade Food Coloring

Now more than ever we want to know what goes into our food.  What better way to know than to make your food yourself. Food dye has gotten a bad rap, so if you don’t want to use it or want an all natural solution then this is for you.

Fruits, vegetables and spices have a strong pigment which is what makes them perfect for Homemade Food Coloring.

This dye isn’t as concentrated as regular dye so you might need to use more. It will work best for dying icing and frostings. For a cake, you will need to add more.

Want to learn more about making your own food coloring, check out our newest member website, Bigger Bolder Baking. Check out chef Gemma Stafford’s website here!

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Your Guide to Bake and Take Month 2019

Giving a home-baked gift is a great way to show someone you care! Every March is Bake and Take Month, a time to celebrate your everyday relationships with some delicious baked goods. Bake and Take was created in 1971 by the Kansas Wheathearts to be an opportunity to revisit relationships with friends and family by baking and sharing treats.

Kansas Wheat and the Homebaking Association continue those efforts today with their Bake and Take Month partnership. While a month long celebration might not be the right fit for some, Bake and Take Day, celebrated annually on the fourth Saturday in March, is a great opportunity for families and service groups to get together in the kitchen and around the oven.

If you do bake it off, let HBA see your creations on social media! Check out Home Baking Association’s Facebook page, Instagram, and Twitter feeds here.

Sample Carrot Apple Muffin recipe from Click here to view the recipe!

Facebook Live Event!

Who doesn’t love a fresh baked good in their life? If you’re looking to spread a little spring-time cheer, meet your newest neighbor or impress your new in-laws, Bake and Take Month in March is the celebration for you! Bake up a storm with an expert, Sharon Davis from HBA, and try your hand at Whole Grain Rich Carrot Apple Muffins! 2:30 p.m. central time!Here’s a free download of a recipe that will be featured!

Baking for others is everything a parent, a teacher and a community could want. The soft pretzel was originally baked as a reward for learning and remains a sign of “blessing” or appreciation to this day. On-line lesson Bread with a Twist outlines many ways to teach and learn from baking as a service. See how to shape pretzels


Several resources to help Bake and Take include:

Perhaps you can share your love of baking by giving a copy of Baking with Friends to someone special. Check out the Home Baking Association resource here.

Above all, just DO IT! Enjoy Bake and Take Month!

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Educator Award Contest 2019

March 2019 – Calling all baking educators! Classroom educators, community organization and afterschool program leaders are encouraged to enter. Submit a baking activity or lesson by March 31 to be eligible to win the $1,000 award and a trip for two to Lake Placid, NY!

The Home Baking Association (HBA) recognizes an educator annually. The non-profit association seeks to reward educators who have implemented outstanding programs that teach children to bake and share baking in their communities.

Family and consumer sciences (FCS) educators and youth organization leaders for FCCLA (Family Career Community Leaders of America), 4-H, Boys and Girls Clubs, Camp Fire USA and other after-school or community programs are encouraged to share successful community baking programs. Youth who have developed baking programs that teach other youth to bake are also invited to enter.

The outstanding educator selected will receive $1,000 and a trip to the HBA Annual Meeting to present the winning project. All entrants will receive a complimentary teaching resource.

Visit for ideas, teaching resources and previous award winning lessons. Congratulations to the 2016 Educator Award Winner, Delaine Stendahl, family and consumer sciences teacher, Whitehall, WI. Stendahl won the award with her entry The Power of EggsThis resource is a perfect example of the outstanding lesson plans the Home Baking Association would like to help promote.

For Information on the 2019 Educator Award Program visit Entries must be received by March 31, 2019.

For more information, contact:

Charlene Patton HBA Executive Director: 785.478.3283, Email:


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Whole Grain Baking Tips

  • Bake with a well-tested (standardized) recipe. Most good recipes may be baked as a whole-grain product.
  • Start with half whole grain. Identify the amount of enriched all-purpose or bread flour in the recipe. Divide the amount in half. Substitute a whole wheat flour for half the flour. (EX: For 2 c. all-purpose or bread flour substitute 1 c. whole wheat flour and 1 c. all-purpose or bread flour
  • Measure or scale flour accurately. 1 cup flour = 4.25 oz /120g “Fluff, spoon, level” or use a scale. View How to Measure Flour 
  • For a lighter appearance and flavor use white whole wheat flour (read package label). Standard whole wheat flour is produced from red wheat and has a darker bran color.
  • For yeast breads, use hard whole wheat flour (red or white)
  • Find the whole grain version. For de-germinated cornmeal, sub one for one whole grain cornmeal.
  • Want multi-grain? Create your own blend to sub for ¼ (25% and no more) of the enriched or whole wheat flour.
  • More liquid needed? Not if veggies, fruits or buttermilk are included. If batter/dough seems dry, add 1-2 T. liquid.
  • Bake together, eat better. When children help, they’re much more likely to try and adopt whole grain foods.
  • Find lessons, recipes and more at

Check out the resource Whole Grain Baking 101 for more information.

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Bake and Take Month

Sharon Davis of the Home Baking Association sat down with the folks at Kansas Farm Food Connection earlier this month for a discussion about Bake and Take Month.

What’s better than baking something delicious? Sharing it with others! That’s what Bake and Take Month is all about.

“There’s this wonderful aura around sharing baked goods with other people,” said Sharon Davis, program development director for the Home Baking Association. “It’s so heartwarming, especially in our high-tech world. We’ve become so isolated.”

Sharon harkened back to the 1970s, when the Kansas Wheathearts started Bake and Take Day. The Wheathearts, composed largely of farmers’ spouses, were an auxiliary of the Kansas Association of Wheat Growers that wanted to build up their communities. On Bake and Take Day, members would bake a dish to share with neighbors or those in need.

Today, all of March is Bake and Take Month. It’s a great time for families, 4-H-ers, scouts or any group to make something homemade and share it with others. Sharon says you can share your baking with neighbors or take your goodies to nursing homes, Veterans Affairs centers, childcare centers, church groups—you name it.

“Pick one locally and call ahead to tell them what you want to bring. Then, sit down and share it together,” Sharon said.

More than the gift of the baked good is the gift of your time. It takes time to bake something from scratch and it takes time to visit with people. That’s what’s most important.

“You don’t have to be a chef with a portfolio of knowledge. Just get a bowl out and prepare something delicious!” she said.

If you’d like some ideas to bake, visit their website for recipes. If you’re not an avid baker, Sharon suggests starting with something easy like banana or pumpkin bread (these quick breads don’t require working with yeast) or muffins.

While Pinterest is great for finding inspiration, Sharon recommends getting recipes from reliable test kitchens like those at Eat Wheat or King Arthur Flour where you know the recipes have been well tested.

As for Sharon, she’s still deciding what to make this year.

“I’m a bread baker, so I’m most likely going to bring a cinnamon swirl bread, no frosting. I also love whole grain quick bread or apple sauce oatmeal muffins,” she said.

For baking resources, how-to videos, tips and ideas visit the Baking Glossary or Education sections of the Home Baking Association’s website.

Follow #BakeAndTakeMonth on social. Better yet, upload photos of your own Bake and Take adventure and share them with the hashtag!

Photo used with permission from Deanna Cook, author of Baking Class

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Make March a Whole Grain Spring Odyssey!

There are so many delicious whole grain baking options and so little time!  While you’re celebrating 2019 Nutrition Month, why not make it a whole grain food odyssey?

Our partner, Child and Adult Care Food Programs, sets the bar high for us all—See what they provide for Every Day Nutrition. Hey, if it’s good for our kids, it’s a no brainer for us adults to try to live up to!

Adding fruits, veggies, whole grains and reducing sodium are all benefits of “B-I-Y” –bake- it-yourself.

To begin your March Whole Grain Nutrition Month Odyssey, take time for the Whole Grain 101 tutorial!

Field to oven, wheat farmers offer many tried and true whole grain recipes.  My bread baking began with bread we needed every day.  This 100% Whole Wheat is made with hard whole white wheat, one of six classes grown in the U.S. It is ideal to produce a lighter color and sweeter flavor whole wheat product.

Recipe:  Kansas Wheat 100% Whole Wheat Bread

View step-by-step video of how to bake this bread here

Follow the CACFP guide and add-a-grain like cornmeal and a fruit!  Cornmeal Blueberry Buttermilk Pancakes from the Hodgson Mill test kitchens include maple syrup and simply melt in your mouth.

Hecker’s Ceresota Mill adds apple and cinnamon for a delicious Whole Wheat Apple Muffin with Streusel.  Yum.

This is just a start!  Come back for next week’s whole grain baking to “Bake and Take.”


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Wednesday, March 27th is Whole Grain Sampling Day!

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:

Whole Wheat Sticky Bun Pumpkin Muffins

White Whole Wheat Carrot Cake

Whole Grain Blueberry Muffins

White Whole Wheat Muffins

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

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Week 4: Baking for Others

If you can’t bake for someone during this last week of Bake for Family Fun Month, you can “make a plan.” Like Sofia, maybe it will include both baking to teach others WHILE you bake for others.Photo: Sophia by white mixer, baking with a group

Sofia’s “baking for others” plan:

“My Girl Scout Gold Award project, The Knead for Baking, was the first way I began to share baking with others. The plan included working with the volunteer organization, the All Star Program at Ladera Ranch Middle School to schedule two types of baking classes: an after-school instruction-based class and an in-home class where kids learn and practice baking skills from The “Knead” for Baking guide. I worked with the Home Baking Association as a liaison to ensure my content was accurate and aligns with education standards.

After developing the curriculum and PDF, filming the instructional video, and creating a follow-up assessment and survey, I launched my website

The classes introduced children ages 8-18 to basic baking STEAM with techniques to build skills and confidence. This year, almost 300 middle school students experienced The “Knead” for Baking as an after-school instruction-based class and an additional 100 students baked with me in my own home.”

We all like to know if we’re making a difference. Sofia’s data from students in her classes tell us BEFORE the classes:

  • 23% reported they have never baked something from scratch
  • 38% say they are baking only a few times a year

AFTER the classes, 90% report they will try to bake something from scratch!

The project will continue to impact Ladera Ranch Middle School as The Knead for Baking will still be a requirement in order for the kids to donate baked goods.

“Our largest charitable cause has been the Marines at Camp Pendleton to whom we donate over 1000 cookies every year at the holidays. Once the community realized we are able to donate our cookies, we started receiving requests from Meals on Wheels, The American Cancer Society, local fire stations, our Marines at Camp Pendleton, The Ronald McDonald House, Welcome Inn Homeless Shelter, and many bake sales for various causes.

One of Sofia’s greatest rewards? “I love seeing my students’ photos on social media when they have baked a batch of cookies to donate or fund raise.” The HBA hopes Sofia’s bakers will add one more charitable cause—Bake Sale for No Kid Hungry. We know they would soon be Heroes or Rock Stars!

Like Sofia, and her students, let us know what you do to share your baking wealth! You might even enter the HBA educator award opportunity by March 31! We’d love to hear from you!

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Bake for Family Fun Month: Week 3

Baking History and Traditions

Baking traditions might just start today- they don’t have to be generations old. After all, they have to start sometime, or they’d never make history! (Like the Chocolate Chip Cookie!)

Before you read Sofia’s traditions, tweak your imagination with Nancy Baggett’s The American Cookie Story–Cookie Chronicles, and view the history of several favorite cookies.

Next, enjoy Sofia’s story below of her favorite baking traditions that, we predict, will become the history of her friends and family. Sofia shares,

“As a family, we traditionally bake Biscotti, Coconut Macaroons, and Mexican Wedding Cake Cookies for the Christmas holiday.”

She continues, “On Valentine’s Day, or just to share with others, we bake Judith’s Shortbread and Chocolate Chip Cookies.” (See page 5 of the pdf below for Chocolate Chip Cookie recipe)

“These cookies remind me of the best times baking with my family, like on Saturday mornings when we would bake in our pajamas and listen to Latin pop music. In college, I hope to teach my friends how to bake in order to alleviate some of the stresses of studying, and bond together on a more meaningful level. I hope to share these recipes with my family and kids as I grow older so that my childhood traditions will continue into another generation.”

Sophia’s right! Baking is one FABULOUS de-stresser and bond-builder. Enjoy creating a new baking tradition—share the wealth!

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